Pulpe de rata cu varza rosie calita

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Pulpele de rata sunt o alegere rafinata pentru o cina speciala, iar atunci cand sunt insotite de o garnitura racoritoare de varza rosie calita cu arome subtile de chimen si merisoare, se creeaza un festin culinar memorabil. Aceasta reteta este atat de delicioasa si imbietoare incat va deveni rapid una dintre preferatele tale. Pulpe de rata cu varza rosie calita este o reteta simpla, dar plina de arome bogate si texturi delicioase fiind perfecta pentru a va bucura de o masa deosebita in compania celor dragi sau pentru a va rasfata pe dumneavoastra insiva intr-o zi obisnuita. Savurati fiecare muscatura si bucurati-va de bucatele pregatite cu atentie si dragoste!

Pulpe de rata cu varza rosie calita

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INGREDIENTE (pentru 2 portii)

  • 2 pulpe de rata
  • 100 ml supa de pui
  • 750 grame varza rosie
  • 1 ceapa
  • 100 g pasta ardei
  • 1 lingurita piper boabe
  • 1/2 lingurita chimen
  • 1 lingura ulei
  • 100 grame merisoare
  • 2 fire cimbru
  • Sare
Pulpe de rata cu varza rosie calita

Pentru a pregati pulpele de rata, le curatam bine si le presaram cu sare. Incingem o tigaie antiaderenta si prajim pulpele pe ambele parti cate 3 – 4 minute, pana cand se rumenesc usor la suprafata.

Transferati apoi pulpele intr-o tava, adaugam supa de pui si acoperim cu o folie de aluminiu. Introducem in cuptorul incins la 170 grade Celsius pentru o ora si jumatate. Cu 15 minute inainte de expirarea timpului, inlaturam folia de aluminiu si lasam pulpele sa se rumeneasca perfect.

Pulpe de rata cu varza rosie calita

Intre timp, pregatim garnitura de varza rosie. Spalam varza si o taiem in jumatate, apoi in fasii subtiri. Presaram cu sare si framantam usor cu mana, pana cand varza se inmoaie usor.

Intr-o cratita adanca, incalzim o lingura de ulei si adaugam o jumatate de lingurita de seminte de chimen. Le prajim timp de cateva minute pentru a degaja aroma si adaugam apoi ceapa tocata marunt. Calim cateva secunde apoi adaugam varza rosie.

Pulpe de rata cu varza rosie calita

Gatim timp de 15 minute amestecand ocazional si apoi adaugam boabele de piper, merisoarele, cimbrul si pasta de ardei. Continuam sa gatim la foc mediu timp de 20 de minute, adaugand, ocazional cate 30 ml de apa, daca este cazul. Daca va place reteta mai picanta, puteti sa mai adaugati la sfarsit cativa fulgi de chilli.

Servim pulpele de rata crocante alaturi de varza rosie calita si cartofi copti, acompaniate de un pahar de Protocol Merlot rosu demisec de la Crama Stramutata, un vin prietenos cu toti cei care il incearca, un vin care merita savurat si respectat. Rosu – rubiniu cu un buchet bogat, catifelat, o aciditate redusa si tanini fini, la o temperatura optima de 16 – 17 grade Celsius isi exprima aromele de coacaze si fructe de padure, dar si note condimentate.

Pulpe de rata cu varza rosie calita

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English version

Duck Leg with Sautéed Red Cabbage

Duck legs are a refined choice for a special dinner, and when they are accompanied by a refreshing garnish of red cabbage seasoned with subtle aromas of cumin and cranberry, a memorable culinary feast is created. This recipe is so delicious and mouth-watering that it will quickly become one of your favorites. Duck legs with stewed red cabbage is a simple recipe, but full of rich flavors and delicious textures, being perfect to enjoy a special meal in the company of your loved ones or to treat yourself on an ordinary day. Savor every bite and enjoy the dishes prepared with attention and love!

INGREDIENTS (for 2 servings)

  • 2 duck legs
  • 100 ml chicken soup
  • 750 grams red cabbage
  • 1 onion
  • 100 g pepper paste
  • 1 teaspoon peppercorns
  • 1/2 teaspoon cumin
  • 1 tablespoon oil
  • 100 grams cranberries
  • 2 sprigs thyme
  • Salt

To prepare the duck legs, clean them well and sprinkle them with salt. Heat a non-stick pan and fry the legs on both sides for 3-4 minutes, until they are lightly browned on the surface.

Then transfer the thighs to a tray, add the chicken soup and cover with an aluminum foil. Place in the oven heated to 170 degrees Celsius for an hour and a half. 15 minutes before the time expires, remove the aluminum foil and let the meat brown perfectly.

In the meantime, prepare the red cabbage side dish. Wash the cabbage and cut it in half, then into thin strips. Sprinkle with salt and knead gently by hand, until the broth softens slightly.

In a deep saucepan, heat a tablespoon of oil and add half a teaspoon of cumin seeds. Fry them for a few minutes to release the aroma and then add the finely chopped onion. Saute for a few seconds then add the red cabbage.

Cook for 15 minutes, stirring occasionally, and then add the peppercorns, cranberries, thyme and pepper paste. We continue to cook on medium heat for 20 minutes, occasionally adding 30 ml of water, if necessary. If you like the recipe more spicy, you can add a few chili flakes at the end.

Serve the crispy duck legs with sauteed red cabbage and baked potatoes, accompanied by a glass of red Protocol.

If you liked the recipe for Duck Legs with Sautéed Red Cabbage, I invite you to try a Duck breast with red cabbage and apples, Stewed cabbage or a Red cabbage salad.

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