Recept Mamalygi - Po Moldavski

Don't use a knife to cut it! To keep the texture light and authentic, use a . Hold the thread taut and pull it through the loaf to create clean, even slices.

: A sharp sauce made of crushed garlic, salt, a little oil, and a splash of broth or water. : A rich pork or chicken stew cooked in wine and lard. Scrambled Eggs : Simple eggs fried in butter.

Reduce heat to the lowest setting. Smooth the surface with the back of a wet spoon. Cover and let it "sweat" for about 15–20 minutes. It is ready when the mixture pulls away easily from the walls of the pot. recept mamalygi po moldavski

Once the water boils, whisk in a small handful of the cornmeal. This helps prevent clumps later. Let it boil for 1–2 minutes.

2 cups (use finely ground, high-quality yellow cornmeal). Don't use a knife to cut it

Using a wooden thick spoon or a rolling pin ( făcăleț ), start stirring vigorously in a circular motion. Break up any lumps against the sides of the pot.

Give it one last vigorous stir. Shake the pot slightly to loosen the edges. Place a large wooden board or flat plate over the pot and quickly flip it over. The mamaliga should come out in a perfect golden dome. Traditional Accompaniments To eat mamaliga "po-moldavski," you must serve it with: Brânză de oi : Crumbled salty sheep’s milk cheese. Smântână: Thick, high-fat sour cream. : A sharp sauce made of crushed garlic,

In a traditional cast-iron pot ( ceaun ) or a heavy-bottomed saucepan, bring the water and salt to a boil. Add the butter to the water as it heats up.