I love discovering new and new flavors, and this sarmale recipe is absolutely genius. The plate is empty, that's all I can say. These oven-baked sarmale, with all the secrets out in the open, are downright super tasty, they literally melt in your mouth.
I even used smoked bacon, with some smoked pork breast, oh, a delight!
This sarmale recipe is what you need, and the fact that you bake them in a clay pot makes them even tastier.
The ingredients for these absolutely genius sarmale, which leave the plate empty, can be found below in the description, and the step-by-step recipe for oven-baked sarmale with all the secrets, in the video.
Boss Paul Constantin wishes you, bon appetit!
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Ingredients for sarmale in pickled cabbage leaves and vine leaves:
- 1-1.5 kg beef-pork meat;
- 1 kg of onion;
- 300 g carrot;
- 250 g rice;
- 100 g smoked bacon;
- 150 g smoked pork breast (kaizer);
- 1 fresh or frozen lovage;
- 900 g tomato juice;
- for wrapping the sarmale: pickled cabbage leaves, vine leaves, linden leaves, horseradish, etc.
- 10-12 g salt, or to taste;
- 1 teaspoon pepper to taste;
- 1 teaspoon sweet smoked paprika;
Optionally bay leaves for aroma, a few dill hats, and a sprig of thyme.
Enjoy your meal!
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Author, Camera & Editor: Paul Constantin
#BossPaulConstantin #sarmale #traditionalromanianrecipes
13 апр 2023
