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For leurda pesto
In a blender, mix the leaves, pine seeds and almonds for a few seconds, then add the oil (in several tranches) and continue to grind until you get a puree with a creamy consistency, without flowing.
The resulting amount of pesto is quite large, so I advise you to put it in a jar and pour 1-2 tablespoons of olive oil on top to keep better in the refrigerator.
For pork roll
Bone the chopsticks and cut the muscle in half (as in the photo), then season the meat. Carefully roll the muscle inside the hammer. Thoroughly tie the meat with a meat thread. Put the roll in a bowl with water (about 100 ml) and cover the bowl with aluminum foil.
Bake on low heat for 2 hours, and the last half hour, remove the foil to brown. 45 minutes before, I added vegetables to the bowl (parsnips, carrots and new potatoes, previously boiled in salted water for about 15 minutes).
The cooking time differs depending on the amount of meat, the oven (electric or gas) so it is good to check the meat from time to time.
I enjoy cooking!
Ingredients Pesto de leurda
1 bundle of leurda (100 gr)
30 gr pine nuts
50 gr parmesan
100 ml of quality olive oil
1/2 teaspoon anchovy paste (or 2 anchovy fillets is omitted in the lacto-vegetarian version)
1/4 teaspoon ground black pepper
Preparation Pesto de leurda
- Mix all the ingredients in a blender until they become a paste.
- Store in the refrigerator in a closed jar.
Smoked muscle roll
Smoked muscle roll
1.5 kg of pork muscle
strips of inverted bacon
dried red hot peppers
Smoked muscle roll
Method of preparation
Using a knife, break the muscle into a slice that you grease with a mixture of crushed garlic with chopped dried red peppers, thyme, black pepper, paprika and salt.
After seasoning the slice of muscle well, place the bacon strips, season with the above mixture, roll as tight as possible and tie with food thread.
The muscle thus prepared is boiled in a few boils (about 15 minutes) in the respective juice, putting bay leaves, salt, peppercorns.
Remove, drain and then smoke in the smoker using cherry wood or other wood you have on hand.
It is served as an aperitif.
1kg or 1 ½kg pork tenderloin muscles
A few sprigs of green or dried thyme
A hand is preferably fresh
3 tablespoons olive oil
4-5 cloves of garlic
2 tablespoons pine nuts
2 sprigs of green onion or a small dried onion
8 slices of bacon (depending on the size of the piece of meat or slices of bacon)
Cut the piece of fillet thin enough, long enough, so that it can be rolled. Rub a piece of meat with salt and pepper. Prepare the filling in a pan, sautéing in olive oil for about 2 minutes, onion, garlic, sage, and finely chopped thyme. Add the pine seeds at the end. Spread the filling over the meat and roll tightly. Cover with strips of bacon, then tie the roll with the butcher's thread at intervals of 2-3 cm. Preheat the oven to stage 5 (200 degrees C), grease a pan with oil and put the roll in the oven for 20 minutes, then put the oven on stage 3-4 (180-15 degrees C) and bake for about 2 hours. When ready, remove from the oven and cover with aluminum foil for 15-20 minutes. Before serving, remove the butcher's thread.
Necessary pork muscles with pasta:
- 200 gr. pork muscles
- 2 peppers & # 8211 red and green- if you want they can be a little spicy
- 1 red
- Tomato juice
- soy sauce
- olive oil
- 3-4 basil leaves, ginger, 2-3 cloves garlic, freshly ground pepper, salt
The recipe is simple, tasty and is ready in a few minutes if you have a chopper or a blender at hand.
The leurda and spinach leaves are washed well in many cold waters to remove the soil from them. Put them in a centrifuge in which the salad dries and rotates until all the water is removed from them. If you do not have a centrifuge then I recommend spreading them on paper towels so that they absorb all the water.
Cut into strips and put in a chopper, mixing until a homogeneous paste is obtained.
Then add cashews (you can also use ordinary nuts, pine nuts, almonds) and lemon juice and mix again until completely crushed.
Add the grated Parmesan cheese and continue mixing. At the end, add the olive oil and salt to taste and mix with the mixer until you get a creamy paste.
At this point the pesto sauce of leurda and spinach can be used immediately for pasta, sandwiches or any other recipe.
If you want to enjoy its flavor for longer, then I recommend putting it in a tightly closed jar to keep in the refrigerator. If it lasts, it should not exceed more than 7 days. I haven't tried it but I think it would be frozen, so it can be enjoyed in the middle of winter !!
Have fun and lust !!
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Pesto de leurda
I admit, with some shame, that until five or six years ago I didn't know what leurda is, what it looks like and what it tastes like. For reasons that escape me, I did not meet this plant in my childhood, and then, out of inertia, I probably did not take it into account. I had to keep hitting, through various magazines, articles in which the benefits of this spring plant were explained in order to arouse my curiosity and look for it in the market. Thinking that, maybe, there are other people who do not know very well what leurda is and what it can be used for, I stocked up last week with some connections and I started to prepare it. First phase: leurda pesto. It is a dense sauce, like basil pesto, so loved and spread, obtained from leurda, pine seeds, parmesan and extra virgin olive oil. It is prepared in just a few moments and can be stored in the refrigerator for a few days in a tightly closed container. I did not try to keep the leurda pesto for longer, but I understood that it is possible, in sterilized jars and tightly closed.
The name under which leurda is also popularly known & # 8211 bear garlic, garlic, wild garlic or wild garlic - suggests what this plant looks like, in smell and taste. A powerful detoxifier, leurda has been known and used since Dacian times. But do not think that it is widespread and appreciated only in the Mioritic lands (where we find it in salads or in the form of tincture or medicinal oil). No, we find it in most European countries. In what form? From nettle soup with leurda, omelette with leurda, pasta with leurda, puree with leurda, risotto with leurda, salmon with leurda, etc.
In this phase, I set out to offer you some pasta with leurda and, then, a puree with leurda, ready to accompany a delicious pork steak on the tray. The leurda pesto can be prepared with a mortar and pestle or, faster and more conveniently, with a blender. You choose the way that suits you. I opted for & # 8220hort & # 8221: P. More important than & # 8220cum & # 8221 is & # 8220ce & # 8221 & # 8230 that is, the ingredients used. In order not to spoil the charm of the pesto, it is recommended to use a good quality Parmesan cheese and an extra virgin olive oil.
& # 8211 leurda 1 bind (65 g)
& # 8211 pine seeds 25 g
& # 8211 parmesan 25 g
& # 8211 extra virgin olive oil 3 tbsp
& # 8211 salt, pepper
Put the pine nuts and parmesan in the blender container. Chop for a few seconds, until the seeds and Parmesan turn into grains. Add leurda (washed and wiped with water, by dabbing with paper towels). Press until the leurda mixes with the seeds and Parmesan. Gradually incorporate the olive oil, continuing to pulse.
At this stage, you should already have a dense sauce, like a cream, of an intense green. Season with salt and pepper. Place in a bowl or jar. To keep in the fridge for a few days, you can put a little extra virgin olive oil on top, as a film to protect the sauce.