September 25, 2014 by Varga László
Ingredients ( 8 servings):
- 400-500 g ground beef
- 1 l beef stock
- 2 medium onions
- 3 medium carrots
- 2 medium parsley roots
- 8 cloves garlic
- about 10 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoons freshly ground black pepper
- 2 eggs
- Red pepper flakes
- 3 Romaine lettuce (you can use escarole or spinach too)
- 1/2 cup grated Parmesan cheese
- 3 stale/dry bread slices
- 100 ml yogurt
- 100 g orzo pasta
- Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.
- Grate the carrots.
- Chop the parsley roots, garlic and 1 onion
- In a soup pot, heat about 6 tablespoons oil over medium high heat.
- Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.
- Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
- Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
- Grate the other onion.
- Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic, salt and freshly ground black pepper in a bowl.
- Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
- Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.
- Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.
- Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
- Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.
- Serve while still hot and grate some extra Parmesan cheese atop.
Category Italian, Soup | Tags: beef,cheese,italian,meatballs,soup | 1 Comment
August 22, 2014 by Varga László
Ingredients (12-15 servings) :
- 1,5 kg beef tripe cleaned and precooked
- 2 slices of beef shank
- 500 g heavy cream
- 6 egg yolks
- 100 g pickled red bell peppers
- 4-5 teaspoons vinegar
- a big garlic bulb
- 4 big onionsb
- 3 large carrots
- 1/2 celery root
- 2 pieces beef rasol
- 4-5 bay leaves
- Black peppercorns and salt to taste
- Place the tripe pieces and beef shanks in the boiling water in the pot/kettle. If the tripe is not precooked, you should cook it first 15 minutes, discard the water and slice them into 1 cm slices.
- Clean the onions but leave them apiece
- Add to the boiling soup the bay leaves, cleaned carrots, celery and onions. Add salt and pepper to taste.
- Let it cook for about 2 hours until the tripe is cooked and tender.
- Meanwhile chop the garlic. Slice thinly the pickled red bell peppers.
- When the tripe is cooked remove the pot/kettle from fire.
- In a bowl, whisk together the egg yolks and the heavy cream until homogeneous. Add to the bowl the chopped garlic and give it another whisk
- Add to the soup pot – removed already from the fire – the egg-cream-garlic mix and the bell pepper slices.
- Stir them all together and let it rest for 10 minutes for the aromas to intertwine.
- Serve the soup while still hot and decorate with parsley leaves.
Category Beef, Romanian, Soup | Tags: beef,cream,garlic,hangover,Romanian,soup | 1 Comment
October 18, 2012 by Varga László
Ingredients (6 servings)
- 6 large bell peppers, I found some chocolate colored in the farmers market
- about 500-600 g ground beef
- 1 medium onion
- 4-6 garlic cloves
- 2 tablespoon butter
- 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
- salt, pepper to taste
- 1 teaspoon nutmeg
- 1-2 teaspoons hot paprika
- 2 tablespoons soy sauce
- 200 g rice
- a few fresh parsley leaves – chopped
- 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)
- Chop the onion and garlic cloves.
- Dice the carrot and parsley root into 1 cm cubes.
- Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
- In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
- Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
- Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
- Preheat oven to 180 C.
- Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
- Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
- Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
- If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
- Place the bell peppers in an ovenproof dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
- Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
- Add them to the oven and bake for 20-30 minutes.
- You can serve immediately while still hot, or serve it cold, quartered, as snacks.
Category Beef | Tags: beef,bell pepper,carrots,cheese,garlic,ground meat,nutmeg,oven,parsley,stuffed | 7 Comments