Carnati in zeama de varza cu mazare si piure de cartofi cremos – gustul copilariei cu plating de restaurant si un strop de Merlot! Pregateste-te sa-ti ia papilele gustative razna, pentru ca urmeaza o reteta care combina savoarea autentica a bucatariei romanesti cu un strop de rafinament modern! Da, vorbim despre carnati in zeama de varza, acea mancare care miroase a bunici si a mese imbelsugate, dar reinterpretata cu o nota eleganta – mazare verde, piure cremos de cartofi si un vin rosu care ridica totul la rang de festin. O reteta cu iz traditional, reinterpretata intr-o forma moderna pentru un gust desavarsit. Fierbem, rumenim, pasam si… savuram! Perfecta pentru duminici lenese, mese cu prietenii sau momente cand vrei sa impresionezi cu ceva simplu, dar absolut delicios.

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INGREDIENTE (pentru 2 portii)

• 500 grame cartofi
• 250 grame mazare
• 3 catei usturoi
• 1 litru zeama de varza
• 1 lingura cimbru uscat
• 400 grame carnati proaspeti
• 150 ml lapte
• 50 grame unt
• Sare

Intr-o craticioara adanca, se pune la fiert apa alaturi de trei catei de usturoi si o lingurita de sare. Cand apa atinge punctul de fierbere, se adauga mazarea si se lasa la fiert timp de 15 minute. Dupa acest interval, se scurge apa, iar mazarea se pastreaza la cald.

Cartofii se curata, se taie in felii subtiri si se pun la fiert in 150 ml de lapte impreuna cu o lingurita rasa de sare. Se fierb timp de 30–35 de minute, apoi se adauga unt si se paseaza pana la obtinerea unui piure fin si cremos.

Intre timp, intr-o alta cratita, se aduce la fierbere zeama de varza, impreuna cu o lingurita de cimbru uscat. Carnatii se taie in patru bucati, iar cand lichidul incepe sa fiarba, acestia se adauga in oala. Se fierb timp de 10 minute, dupa care se scurg si se transfera fie intr-un aparat Actifry, fie in cuptorul preincalzit la 180°C, pentru aproximativ 20 de minute, pana capata o crusta frumos rumenita.

Preparatul se serveste cu piureul catifelat si mazarea fiarta, alaturi de un pahar elegant de Protocol Merlot 2021 de la Crama Stramutata – un vin rosu rafinat, cu arome intense de mure coapte si prajitura cu fructe, completate armonios de note discrete de tutun si ciocolata. Textura sa catifelata si taninii bine integrati adauga un plus de eleganta, transformand masa intr-o experienta memorabila.

Detaliile video ale retetei:

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English version

Sausages in Pickled Cabbage Brine with Peas and Creamy Mashed Potatoes

Sausages in Pickled Cabbage Brine with Peas and Creamy Mashed Potatoes – the Taste of Childhood with Restaurant-Style Plating and a Splash of Merlot! Get ready to send your taste buds into overdrive, because you’re about to discover a recipe that blends the authentic flavors of Romanian cuisine with a touch of modern refinement! Yes, we’re talking about sausages simmered in pickled cabbage brine – that comforting dish that smells like grandma’s kitchen and hearty family meals, now reimagined with an elegant twist: vibrant green peas, silky mashed potatoes, and a red wine that elevates the whole experience to feast-level. A traditional recipe, reinterpreted in a modern key for a truly refined flavor. We boil, we roast, we mash… and we savor! Perfect for lazy Sundays, dinners with friends, or those moments when you want to impress with something simple yet absolutely delicious.

INGREDIENTS (for 2 servings)

• 500 grams potatoes
• 250 grams green peas
• 3 garlic cloves
• 1 liter pickled cabbage brine
• 1 tbsp dried thyme
• 400 grams fresh sausages
• 150 ml milk
• 50 g butter
• Salt

In a deep saucepan, bring water to a boil along with three garlic cloves and a teaspoon of salt. Once it reaches boiling point, add the peas and cook for 15 minutes. Drain and keep the peas warm.

Peel the potatoes, slice them thinly, and boil them in 150 ml of milk with a pinch of salt. Cook for 30–35 minutes, then add the butter and mash until you achieve a smooth and creamy consistency.

Meanwhile, in a separate pot, bring the cabbage brine to a boil with a teaspoon of dried thyme. Cut the sausages into four pieces, and once the liquid is boiling, add them in. Simmer for 10 minutes, then drain and transfer them either to an Actifry or a preheated oven at 180°C for about 20 minutes, until beautifully golden and crispy.

Serve the sausages with the creamy mashed potatoes and the tender peas, alongside an elegant glass of Protocol Merlot 2021 from Crama Strămutată – a refined red wine with intense notes of ripe blackberries and fruitcake, harmoniously completed by subtle hints of tobacco and chocolate. Its velvety texture and well-integrated tannins bring an elegant finish, turning the meal into a truly memorable experience.

If you enjoyed this recipe for Sausages in Pickled Cabbage Brine with Peas and Creamy Mashed Potatoes, you might also like to try Rustic Tray with Fries, Sausages and Sunny-Side-Up Eggs with Sheep’s Milk Cheese, Peas Stew or a Creamy Polenta with Cheese, Fried Eggs and Bacon Chips.

ENJOY OUR RIDE!

• Taietei prajiti cu vita si spanac
• Burro Café Ostuni – Patiserie, unt si cafea de specialitate in orasul alb
• Baileys Tiramisu Jars
• Urban – L’Assassineria Urbana. Unde spaghetti iau foc (la propriu)
• Smochine posate in vin rosu cu inghetata de vanilie si crumble de biscuiti Lotus