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Roasted cliché and dripping pita

Roasted cliché and dripping pita


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Cut large pieces of cliché. If it has strips of meat through it, it's perfect. The cliché grows along and across the piece. The bottom, the one with the mouse, is left uncrossed. A skewer is stuck there. The skewers are made of long sticks, made of green wood. The cliché is kept over the fire, preferably over the embers.

Cut slices of suitable bread, preferably homemade bread, on which sprinkle finely chopped green onions.

When the bacon begins to melt, the flowing grease drips on the bread. Repeat this operation until the cliché is well fried, and the pita is also well greased.

Serve hot, with cottage cheese or cheese, boiled eggs, tomatoes, cucumbers. A glass of brandy goes great. Then, of course, take the pills for digestion and exercise as much as possible. You're just on the green grass!


CORNISH PASTY meat and vegetable pate ”

Article Information Category: Traditional products 08 August 2011

Cornish Pasty ”(PGI), produced in the UK, is a tasty“ D ”shaped pate that is filled with beef, vegetables and spices.

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To eat on bread

Yesterday I spent 15 hours in the car, to Iasi, to Iasi and back to Cluj. Which is why I didn't have time to cook. Today I will prepare good things for this blog but also for ebucataria, things that will be posted in the coming days. As you know, I'm away from home again, I'm going to Timisoara to cook for a lot of people. Although we didn't cook, we still have to eat something, because we just don't start working on an empty heart. I have chosen for you some goodies to put on / in the bread. Let's see them:

Drained pita with melted browned lard over the flame. It is not to be eaten too often, but it is a good bridge between man and tradition.

After bruschette I sound melted.

Bread made with my own hands and stuffed with ham and cheese is requested quite often.

Frogs are not the most dietary food either, but they remind me of my childhood.


& # 8222Fried chicken and dripped onion pita & # 8221 failed to enter Record Book

The Book of Records refused the homologation of a world record for the largest number of people in the world passionate about & # 8222cooked fried clams and pitted onions & # 8221 with lard pork Mangalita, an event organized last autumn by the local administration in Pericei commune, motivating that there is no category in which this record can be included.

The event, which brought to Sălaj two ministers of agriculture, from Romania and Hungary, in an attempt to bring traditional products back to attention, took place on September 4, in Pericei, where 1,500 people stormed, in a on Saturday, a clearing near the locality, to taste a traditional dish from the area - & # 8222cooked fried clam and pita with chopped onion & # 8221.
In order to give weight to the event, but also to discuss the future of agriculture in rural areas, the mayor Boncidai Csaba invited last year, to Pericei, the then Minister of Agriculture, Achim Irimescu, together with his Hungarian counterpart, Fazekas Sandor. They accepted the invitation and, in addition to the official discussions, offered to sign the list of participants in the world record attempt.
Although there was no official response to the approval of the record, the event aroused regional and even national interest by simply promoting local products, such as Pericei onions.
& # 8222The Book of Records recently announced that they cannot homologate the record, because there is no category where it can be framed. We are not discouraged and this year we are proposing another unique event, namely the Peasant Olympics & # 8221, said on Thursday, Boncidai Csaba, the mayor of Pericei commune.
Pericei commune wanted to reach the Book of Records for the third time, the first two records being also related to the well-known vegetable from the area. The onion from Pericei entered the Book of Records in 2007, when, on the occasion of the first edition of the Onion Festival, the farmers from Sălaj braided a wreath of 45,000 onions, which had a length of 4,518 meters. On the same occasion, the Onion Monument, unique in the world, which has a height of six meters, was unveiled in the commune. The statue brought a second world record in the commune, for & # 8222 the largest monument dedicated to onions & # 8221.


Recipes with schismatic daisy


April was a month full of important holidays, which necessarily involved countless culinary preparations.
Also this month I had the honor to be the host of the Weekend challenge, a challenge initiated by Stefania Aanastasiu. Honestly, it is my favorite challenge. That's because I have the opportunity, every month, to cook something new, but, most importantly, to I read new blogs, new ideas, new tips. As I said before, it's like a kind of exchange of experience between bloggers.
My colleagues had to choose recipes from the categories: Appetizers, Main course, Cakes.
The girls mobilized, it seems that they liked my recipes because they cooked from all three categories. Here is what they prepared:

Encouraged by the beautiful weather at the beginning of the month, Sidonia Toncean went out on the green grass and made a fried Clisa and a dripping pita to leave your mouth watering.

Dear Sidy, she didn't give up and, as hard as I know, she went to the kitchen where she prepared this dish of baked peppers with tomatoes and pork. This delicious dish!

Laura Maria Din was delighted with a light salad that she prepared quickly, without thinking too much: Tuna penne salad.

Stefania Anastasiu chose some fluffy cinnamon cookies that go great with a cup of milk.

Cristina Iuliana Pana's dragons enjoyed with pleasure this Chocolate Chocolate, easy and fast, prepared by her.

Elena Bite stopped at dishes with Asian influences. So, she chose to prepare this Asian-style chicken breast.

Oana Durican also stopped in the area of ​​"other nationality" networks, so to speak :)) She chose an Arabic cake, namely, Kodrit Kadir. It is a smart and special cake at the same time.

Last but not least, Lulu, Iancu Lubita, really liked these Pogacele with cheese that were appreciated by all "of the house".


In Bucatarie La Sidy

Do you know what Mihaela Bilic says about bacon?
"..Pork bacon is healthy. It is closer to olive oil and salmon & # 8221!
She also says that pork bacon has many benefits for the body and is ideal to be consumed in moderate but regular amounts.
It helps strengthen the immune system, small amounts of fat are good for the heart and the most important blood vessels.
If you are from Transylvania, you must like this wonder that you do the first time when green onions appear and go out to the green grass with your family.
And because Marga Cismasu has this recipe on her blog and is the host this month at High weekend, I did not resist the temptation and I did it:

We need :

bread
smoked bacon
green onions
a few tomatoes (optional)
and Musa brandy oil for everyone.




Method of preparation :

Once upon a time, people would go out to the green grass for a fried cliché and pita with onion, dripped, next to a glass, two with brandy. Nobody thought about cholesterol or that it was a good gift. hypercaloric.

The grease on the fried cliche is soaked in bread and is very tasty, and the onion burnt with this grease is phenomenal, along with some sliced ​​tomatoes.
We clean the green onion and cut it into small pieces.
On a wide plate we put the slices of bread nicely decorated with onions.
We cut the bacon horizontally and vertically, until close to the mouse (as seen in the pictures, above).

We make the fire and wait until it is hot. Everyone roasts their own bacon, we stick the skewer carefully, we put the cliché in the fire and we rotate continuously, and when the hot fat (grease) starts to drip, we drip with it one by one, on all the slices of bread. with onions.

Cut the tomatoes into slices and, if necessary, put a little salt on them, then wrap them in slices of pita with grease and possibly from the fried cliché, if you like.
Avoid frying bacon over a flame, as it will cover with soot and burn.
Now I'm not saying she's the healthiest, but once in a spring, at least lust, it works, right?

If until now it was said that as tasty as bacon is and as dangerous as it was thought to be for health, then things are not exactly like that, but on the contrary.
The salmon with legs is the Mangalita pig.The percentage of monounsaturated and polyunsaturated fats far exceeds that of saturated fats. Closer to olive and salmon oil, lard is a source of healthy fat " said Mihaela Bilic.


Clisa fripta and pita drip - Recipes

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5,000 people at the festival of â & # x20AC; & # x153; View details

Pericei commune from Sălaj wants to reach the Book of Records for the third time.
At this year's edition of the Onion Festival, it aims to bring together the largest number of people in the world who are passionate about & # 8220cooked fried clichés and pita with dripped onions with lard pork lard & # 8221.

The onion from Pericei entered the Book of Records in 2007, when, at the first edition of the event, the farmers from Sălaj braided a wreath of 45,000 onions, which had a length of 4,518 meters. On the same occasion, the Onion Monument, unique in the world, with a height of six meters, was unveiled in the commune. The statue brought a second world record in the locality, for & # 8220 the largest monument dedicated to onions & # 8221.

The organizers hope that on September 3, at Pericei, they will be able to gather about 5,000 participants, each receiving bacon, stick, bread, fire and instructions for use, and at the end a prize consisting of a bottle of wine.


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Zalău, March 2 / Agerpres / - The Book of Records refused to approve a world record for the largest number of people in the world passionate about "fried cliché in the boot and pitted onion with dripping onion" with lard pork Mangalita, event organized in autumn last year by the local administration from Pericei commune, motivating that there is no category to which this record can be included.

The event, which brought to Sălaj two ministers of agriculture, from Romania and Hungary, in an attempt to bring traditional products back to attention, took place on September 4, in Pericei, where 1,500 people were assaulted, in a on Saturday, a clearing near the village, to taste a traditional dish from the area - "cliche fried in the barrel and pitita with chopped onions".

In order to give weight to the event, but also to discuss the future of agriculture in rural areas, the mayor Boncidai Csaba invited last year, to Pericei, the then Minister of Agriculture, Achim Irimescu, together with his Hungarian counterpart, Fazekas Sandor. They accepted the invitation and, in addition to the official discussions, offered to sign the list of participants in the world record attempt.

Although there was no official response to the approval of the record, the event aroused regional and even national interest by simply promoting local products, such as Pericei onions.

"The people from the Book of Records recently announced to us that they cannot homologate the record, because there is no category where it can be framed. We are not discouraged and this year we are proposing another unique event, namely the Peasant Olympics," he said. on Thursday, for AGERPRES, Boncidai Csaba, the mayor of Pericei commune.

Pericei commune wanted to reach the Book of Records for the third time, the first two records being also related to the well-known vegetable from the area. The onion from Pericei entered the Book of Records in 2007, when, on the occasion of the first edition of the Onion Festival, the farmers from Sălaj braided a wreath of 45,000 onions, which had a length of 4,518 meters. On the same occasion, the Onion Monument, unique in the world, which has a height of six meters, was unveiled in the commune. The statue brought a second world record in the commune, for "the largest monument dedicated to onions". (A - author: Sebastian Olaru, editor: Diana Dumitru)


Clisa fripta and pita drip - Recipes

I thought it would be useful too recipe nutritious, full of vitality that will get you out of the numbness of winter, only good for the first outings in nature, especially as spring is coming. Among other things, what you will put on the grill, make time for a snack by following the steps the recipe Transylvanian & # 8211 Roasted cliché and dripping pita.

AndIngredients for Clisa fripta and pita drip

  • pork bacon, one piece for each participant or wisher
  • a healthy onion
  • bread or pita
  • salt
  • an outdoor fire
  • some long sticks
  • brandy & # 8211 required

Preparation for Clisa fripta and pita drip

First make an outdoor fire, prepare it nicely fenced, ie hearth, so as not to set fire to the stubble, forest, or what greenery is around.

The bacon grows in a few places until close to the mice and then sticks well in the long, sharp stick. You will certainly find the stick in nature.

When the fire is hot, put the bacon on the fire, turning the sticks from time to time to brown nicely. When the bacon on the fire starts to brown and drip, take it off the heat and carefully drizzle it over the slice of bread a little, then put it back on the fire. Separately, crush the onion with your fist and take the pieces of it, which we will put on a slice of bread. Then take the bacon off the heat and drizzle over the onion on the bread. Repeat the operation described until the bacon is only well browned and dripped.

Serve hot, on the spot, directly by the fire and straighten with a glass of brandy.


Video: Πίτα τραβηχτή. ζύμη φύλλου (June 2022).