I had some ghebes in the freezer ... but only the hats ... were big and I made the snits .... IT'S WONDERFUL ... I don't know if it comes out of small ghebes ...: (... but I think it's I can use white mushrooms ... :)
- 400 g ghebe (hats only)
- 3 eggs
- garlic powder
- frying oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Ghebe schnitzels:
After thawing the ghebele, I boiled them for 10 minutes and let them drain and cool.
Heat the pan with oil.
Beat eggs with salt, pepper and garlic powder.
I put very little salt in the flour.
I put each hat through the flour and then through the eggs and fried them.
We take them out on napkins and serve them hot or cold. We like it with garlic sauce.
Good appetite! !!
Cătălin Scarlătescu's schnitzel recipe
Even if it is a little different from the classic one, chef Cătălin Scarlătescu's recipe is just as simple to prepare, but it has a special flavor, given by the bread prepared from crushed cornflakes and honey.
- boneless chicken leg or breast
- 6 tablespoons breadcrumbs (chef Scarlatescu uses cornflakes)
- cooking cream
- frying oil
Danube Delta in dishes
The natural and ethno-cultural diversity of Dobrogea and the Danube Delta also offers us a spectacular gastronomy, the result of this mix.
The deltaic menu consists of fish specialties that can be found in the Danube Delta area, or in the North Dobrogea area, such as carp, crucian, pike, catfish, etc.
The fish is prepared in the same way, according to the specifics of the village: fish borscht, fried fish, peppers stuffed with fish, caviar, meatballs, etc.. The biggest secret that can be revealed about these dishes is the freshness of the fish.
Pensiunea Dunărea Veche offers you a gastronomic journey through the wonderful Danube Delta.
We set off with the fish caviar salad with onions on toast. Taste this
The preparation differs depending on the type of fish: pike caviar, carp or mixture. In the fish plateau we also find smoked / marinated mackerel, meatballs, pie… obviously also from fish and in season ... and crayfish.
On the Danube down, we make a stop in the heart of the Delta, in the fishing village Mila 23.
The dishes are cooked in the traditional Lipovan style. Here, the fish borscht is the star. Obviously eaten with a lot of garlic sauce, polenta and hot peppers. A white Dobrogean wine brings an extra flavor.
Fish meat soup and Mila juicer are other delicacies that make every meal a delight. In the main course, you can taste the salted brine and carp with polenta, fried fish mix, grilled mackerel, carp and salmon mash with baked potatoes and others from the imagination and inspiration of the cook.
For dessert, we give up fish and sweeten ourselves with homemade cakes, donuts, blackberries, biscuit salami, etc.
We follow the course of the Danube and reach Sulina, the place where the Danube meets the Black Sea.
Here the traditional dishes are marinated, smoked or grilled mackerel and juicer, the queen of fish soups. Also here, fried anchovies, grilled mullet or turnips are also very tasty.
On the other arm of the Danube, at Sfântul Gheorghe, you can taste malasolka, scordolea, fish schnitzels and stuffed pike.
In the Danube Delta, fish is cooked in hundreds of ways, some of which are more delicious and each locality also has specific dishes, cooked simply, according to centuries-old recipes.
The specifics of the Danube Delta cuisine contain the history of a blessed place, between the Danube and the Black Sea, where the fish was and is the star of every meal.
Delicious mushroom schnitzels
or 200 g Pleurotus mushrooms
Ingredients needed for the panada:
o 60 g of flour
o 60 ml of milk
o 1 or
a 1 tablespoon soy sauce
o 2 garlic cloves
o A quarter teaspoon of salt
o Pepper and paprika, to taste
For the breadcrumbs, break the egg into a deep bowl. Add salt, soy sauce, crushed garlic, pepper, paprika, milk and mix until smooth with a whisk.
Add the sifted flour and mix again until smooth.
Wash and dry the mushrooms, divide them into small bundles or separate them completely if they are large.
We put each bundle between 2 layers of food foil and beat lightly with the meat hammer, to flatten them, writes kiloretete.ro.
Dip the schnitzels in the prepared pan, let the pan drain a little and then put the schnitzels in a pan with hot oil.
Fry them over medium heat until they are nicely browned on both sides, about 40-50 seconds on each side.
If you use wild mushrooms, don't beat them with a meat hammer, and if you use Champignon mushrooms, press them only with a small plate.
Enjoy them with gusto, along with your favorite vegetables and sauce! Good appetite!
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Ghebele, râșcovii and hribii, the mushrooms you have to pick from the forest Monday, October 16 Published in Mushrooms rascovi It is the season in which housewives prepare dizzyingly for winter.
On each shelf in the pantry, cellar or cellar they place jars with jam, zacusca, salad and pickles. In mountain areas, mushrooms are one of the basic ingredients, because they can be prepared according to many recipes, only good for fasting periods.
And, save the Lord, nature is generous with us and every year it offers us mushrooms that we can prepare, but you have to be careful what you pick. Because recently there have been more and more cases in the media where different people have arrived at the hospital due to poisoning with rascovi mushrooms, I propose the presentation of three species of mushrooms, among the most popular and tasty: ghebe, râșcovi and mushrooms, just to recognize them and to pick them when you find them in the forest.
As the description would not be enough without a recipe, I also propose three of the most appreciated recipes that my mother prepares at home, in the mountains, every year. Ghebe or opintici Some of the most popular forest mushrooms are ghebele.
In the area of Moldova they are known as opintics, summer or autumn, because there are two varieties. They are generally found in hilly and mountainous areas, in deciduous or coniferous forests and begin to appear as early as September. The summer ones have a bigger and thinner hat, a high leg, cm.
They are the first to appear, either on the ground or on trees.
The color of the stalks differs depending on the forest in which they grow: they are brown if they grow next to beech, oak and hornbeam, yellow-green if they appear next to acacia, and if you find them mushroom rascovi ash and maple forests they will be yellow. After picking ghebe, you can already think of recipes: fried with garlic, made into meatballs, chopped for sarmale, boiled and frozen to helminth nematode worms kept longer, put in salt in bottles or mushrooms rascovi or prepared and preserved for winter.
The recipes I like the most are zacusca, salad and… opintici in rascovi mushrooms, my mother's recipe, which I recommend!
Salad with schnitzels! A goodness
Vegetables and salad, the best combination in your diet. Thus, for today we have prepared a super delicious recipe for you and very easy to make.
- big salad
- 1 long green pepper
- bigger green onions
- 2 tomatoes
- 2.3 cloves of green garlic
- olive oil
- a chicken breast
- 2 eggs
- spoonful of flour
- frying oil
- salt pepper
Method of preparation:
Cut the onion and garlic into circles. Slice the tomatoes. Season with salt and olive oil.
Beat the eggs well with a little salt in a deep plate. Cut the chicken breast into thin strands, add flour, egg and fry in hot oil. Remove on paper towels.
Wash the salad, break smaller and mix well with the other vegetables.
Slice the salad into plates and add the chicken schnitzels on top.
Chicken breast schnitzel
Chicken breast schnitzel. Today I propose a recipe for crispy chicken breast schnitzels, very good that is quick and easy to prepare. They can be served with a salad or with vegetables, puree, pilaf, etc. You can use any meat you like (turkey, veal, pork). I invite you to try the chicken breast schnitzel recipe!
Chicken breast schnitzel ingredients:
- 800 g chicken breast
- 200 g breadcrumbs
- 2 eggs
- salt and pepper
- oil (for frying).
Preparation of chicken breast schnitzel:
We wash the chicken breast, cut it into thin pieces, beat it lightly with a schnitzel hammer until we get some uniform strips and season them with salt and pepper. To avoid breaking the chicken breast, food foil can be placed on top of it.We need 2 plates, in one we put the breadcrumbs, and in the second we put 2 eggs, salt and pepper to taste and beat them well (if we run out of eggs, they can be added along the way).Give the chicken breast slices first through the breadcrumbs.Then pass the schnitzels through the egg composition, on both sides, drain, then pass through the breadcrumbs again.Fry in hot oil on both sides for about 5 minutes over medium heat. Remove on a napkin to absorb excess oil.
|Complexity||Preparation time||Nr. servings|
|low||20 minutes||6 servings|
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Chicken schnitzels, fluffy and delicious
When you want to prepare something good and fast, schnitzels are the best option. And so as not to get bored of the same recipe, it is best to try several compositions for schnitzels.
Normally, for schnitzels, you need meat, eggs, flour, breadcrumbs and spices. However, to make your dish even tastier, you can add more ingredients to the composition.
1. Chicken schnitzel & icircn mustard composition
- boneless chicken breast
- an egg
- 3 tablespoons sweet mustard
- a tablespoon of horseradish mustard
- a cup of mineral water
- frying oil
In an bowl, mix the egg with the mustard and salt, then add the mineral water and finally the flour. The composition must have the consistency of a sm & acircnt & acircni.
Pass each piece of chicken breast through this composition, and then fry the schnitzels & icircn oil bath.
2. Schnitzels with milk and mineral water
- boneless chicken breast
- two eggs
- 150 ml of milk
- 100 ml of mineral water
- a spoonful of breadcrumbs
- 5-6 tablespoons flour
Put salt and pepper on each piece of chicken breast. In an bowl, mix the eggs with the salt and pepper and then add the milk.
Add flour and breadcrumbs and mix well. Finally, pour in the mineral water. Pass each piece of chicken through the flour and then through the composition prepared above.
After that, fry the schnitzels & icircn oil & icircncins.
If you have ever eaten ghebe you know what a strong and aromatic taste they have. Scientifically, they are called armillaria mellea and are also called ghebe with ring, tomnatice, halimaș, or ghebe of honey.
It is a parasitic species that grows in Romania in large numbers, on rotting or live tree trunks, in deciduous forests and in coniferous forests on spruces.
This species of fungus grows from September to November or December. Their hat is about 10-15 centimeters long and is fleshy with the edge twisted down.
The slats are uneven and covered with wires. The leg is long, almost 20 centimeters elastic, slightly curved and fluffy on the inside. Their color varies from yellowish and brown to black to the base.
The flesh is whitish and turns black during cooking. The smell is pleasant, mushroom, slightly bitter. If eaten raw or old, ghebes cause severe poisoning.
Autumn berries are very tasty mushrooms. The stems are not used, and young sponges are ideally boiled or fried.
Radu Anton Roman's supreme zacusca
Ingredients for Radu Anton Roman's ghebe zacusca (25 jars of 720 ml)
- 8 kg ghebe young, hard
- 4 kg of onions
- 25 large red donuts (about 5 kg)
- 25 large capsicums (about 5 kg)
- 8 matching eggplants (about 6 kg)
- 4 kg of tomatoes
- 1.5 l of oil
- 2 glasses of wine
- Bay leaves
- 2 teaspoons peppercorns
- salt (about 1-2 tablespoons to 3 liters of zacusca)
- 1 tablespoon sugar
- ground pepper, paprika, ground coriander, parsley, basil, marjoram, to tasteplus a little sugar
Preparation for Radu Anton Roman's zacusca de ghebe (preparation time: 1 full day)
"Roast the capsicums and eggplants on the stove, clean the skins and let them drain. Onions and donuts are cared for, then passed through the car (or in modern times, through the robot, however, I would cut onion scales, it seemed to me that it came out a bit "flowing" zacusca, although wonderful in taste). Chop the eggplant and capsicum (I like to see the pieces of pepper, so I cut them a little bigger) ” (Radu Anton Roman)
"They take care of the gables, chop the pieces (I said to make the most of the technology available in the kitchen and cut them into slices, but I think it's better to cut them into pieces. My slices are too" melted "). Peel the tomatoes on the sides of the country, chop the pasta (long live the robot!). Put the onion in hot oil for a minute to soften. Add the ghebele, 2 glasses of wine, to wave for about half an hour " (Radu Anton Roman)
"They are put on the fire, one by one, mixing well, the donuts, the capsicum, the eggplant and the tomatoes, with bay leaves and peppercorns, ground pepper and hot paprika. When they are all together and remove the heat, let them simmer for another half an hour, stirring constantly. That's it, the salt zacusca is suitable, it is put in jars, a little hot oil is poured, it can't be better! For safety, put the jars of zacusca tied in a large saucepan, boil for another half hour. " (Radu Anton Roman)
Zacusca de ghebe is considered by the late gastronomic master Radu Anton Roman no more, no less than zacusca… supreme!