Romanesc vs. Italienesc

on

#alegemlocal indiferent daca alegem un preparat din bucataria romaneasca sau din cea internationala. Astazi am decis sa pun in valoare produsele de la Laptareasa din Tohan si sa le confrunt in doua platouri senzationale. Haideti sa vedem infruntarea platourilor: Romanesc versus Italienesc.

Pentru ambele platouri folosim branzeturi produse local: urda, telemea proaspata de vaca si mozzarella.

Am completat platoul romanesc cu produse tradionale, realizate in cea mai mare parte de catre parintii mei: pate de porc, caltabos, muschiulet de porc afumat, slaninuta afumata, jumari, toba si carnati de Plescoi de la Mos Andrei. Pentru culoare, am adaugat cateva masline, castraveti murati si legume proaspete: ceapa, ardei si ridichi.

Si acum sa trecem la platoul italienesc: pornim cu aceeasi baza de branzeturi si adaugam o selectie de mezeluri, masline si rosii marinate cu ulei de masline, usturoi si oregano, paine prajita (ciabatta si integrala cu seminte), salata de valeriana cu rosii uscate, struguri si pere.

English version:

Romanian vs. Italien

#chooselocal regardless of whether we choose a dish from Romanian or from international cuisine. Today I decided to highlight the products from “Laptareasa din Tohan” and to compare them in two sensational sets. Let’s see the confrontation of the platters: Romanian versus Italian.

For both dishes we use locally cheese: fresh cheese, fresh cow’s milk cheese and mozzarella.

I completed the Romanian platter with traditional products, mostly made by my parents : liver pate, smoked pork tenderloin, smoked bacon, pork rinds and Plescoi sausages from Mos Andrei. For color, I added some olives, pickles and fresh vegetables: onions, peppers and radishes.

And now let’s move on to the Italian platter: start with the same cheese base and add a selection of sausages, olives and tomatoes marinated with olive oil, garlic and oregano, toast (ciabatta and wholemeal with seeds), valerian salad with dried tomatoes , grapes and pears.

ENJOY OUR RIDE!

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