Traditional recipes

Pizza "olteneasca"


Dough: the ingredients are put in the bread machine in the order mentioned in the kneading and leavening program. Long live Oana, this countertop comes out perfectly, according to her recipe !!

sauce: the tomato paste is dissolved with water, and put on the fire, together with the tomato juice. When it starts to boil, add the spices, and let it simmer for another 5 minutes. The resulting sauce should be thicker, not too thin.

Ham is cut into juliennes, peppers and leeks into thin slices, sliced ​​mushrooms. Cheese and sheep cheese are put on a fine grater, mix, add finely chopped spinach, stirring again.

When the dough is ready, let it rest for another 30 minutes (it will rise), then spread it in a tray greased with a little oil. Grease the dough well with the tomato sauce, then place the ham, mushrooms, leeks, peppers, and sprinkle the mixture of cheese + cheese + spinach on top.

Place in the oven for about 30 minutes at 180 degrees, above the middle of the oven.

Bon appetit to all!

How to make Oltenian vegetable salad for winter

The vegetables will be washed and then processed individually, placed separately in bowls and then used in the order of cooking (first those that are easier to cook, requiring a shorter cooking time):

  • the green gogonele will be cut in half, clean the white part of the back, then cut into thin slices and put in a waiting bowl
  • carrot, cleaned, washed and put on a large grater, placed in a separate bowl waiting
  • celery peeled, washed and put on a large grater, placed separately in a waiting bowl
  • donuts, bell peppers and kapia, wash, remove the seeds, remove the stalk and then cut into thin strips (they can be mixed in a single bowl)
  • The apples are washed, put on a large grater with the peel and placed in a separate bowl with the juice left.

In this salad recipe, the vegetables will be scalded in water with vinegar as follows: In a round pot with high and wide walls (diameter 24 cm), we will put wine vinegar, water, salt, caster sugar, bay leaf, peppercorns, letting it boil until boiling, then following the vegetables in a certain order.

We'll put it first green gogonelele cut into strips, divide the amount in two (to boil easier) let it boil for approx 10-15 minutes (as long as the nail enters easily, ie to be soft, not hard ), then removed with a spatula, put in a larger bowl (taking care to drain the liquid well back in the pot, in order for the rest of the vegetables to remain liquid to boil), followed by the bell peppers, kapia and donuts (they will also be boiled in small quantities to boil faster) and the given apple on a grater with the juice left (it cuts from the acidity of the vinegar), added over the gogons in the bowl.

At the end we add one by one and in small quantities carrot, celery, boil it longer, approx 20 minutes (the test will be done with the nail, if they are soft then they will be removed with a spatula).

The vegetables cooked in this way are put in a large bowl together (possibly draining from the leftover liquid, because we do not need it), left to cool well.

After which the vegetables or cooled, they will be squeezed well with hand (easy not to crush them, but they should not have liquid in them) and then spread in another bowl, until we prepare mayonnaise(this will be done at the moment, not before).

a bowl separately we will put mustard which we will rub just like the egg mayonnaise with oil (gradually pouring and mixed with a wooden spoon, until well incorporated with the mustard), then it will transfer over vegetables in the bowl, mixing lightly with a spatula (ie vegetables should be well contained in mustard mayonnaise).

Into the jars well prepared (washed and dried), we will put Oltenian vegetable salad, stapled or with threaded lids (tightly tightened to prevent air from entering), put on boiled in a bain-marie (cover the jars with water, at least 5 cm on top ), approx 30 minutes from the moment the water starts to boil, and fall under the lid of the jar.

In order to keep it for a longer time, to sterilize it better, it would be advisable to leave the jars in the pot in which they boiled until cool, then take them out, wipe them with water, label them and put them in a cool place in the pantry.

This one Oltenian vegetable salad can be consumed in fasting days, as an appetizer or garnish for any kind of steak.

How to make pizza top at home

The first and most important step for the pizza recipe to be delicious is to prepare the top correctly. For this you need a few ingredients. Here are the steps you need to follow to make pizza at home.

How to make a pizza counter at home


  • 350 gr flour
  • An envelope of dry yeast
  • 240 ml of lukewarm water
  • 2 teaspoons sugar
  • 2 teaspoons olive oil and a tablespoon of salt.

Method of preparation

Mix the yeast with the warm water and sugar and let them rest for 10 minutes. The yeast is activated when bubbles appear on the surface of the water. Then mix it with the flour, salt and olive oil. You can mix by hand or put all the ingredients in the food processor. The composition should be mixed until the pizza dough is elastic, homogeneous and slightly sticky.

Move the dough obtained in a bowl that you greased with olive oil and let it rise until it doubles in volume, in a warm place. When it has risen, divide the dough into two equal parts and shape them. The secret is that the edges are a little thicker than the center of the pizza counter.

Find out what types of flour there is and which is the best to prepare dough.

Pizza counter recipe

Romanian recipes. Oltenian hen

Wednesday of Holy Week is called Holy Mercury. Men go to work in the fields, but women are not allowed to work, because, according to tradition, working as a "mouse" is like bringing rodents into the house and missing the rest of the year on the table. So today. you eat the dishes cooked yesterday. And tomorrow you can cook a chicken from Oltenia!

Lots of assumptions and some precise historical data link Oltenia to Sicily. More jokingly, more seriously, my Sicilian friends call their island the "Oltenia of Italy", and this is primarily due to a linguistic peculiarity: on the one hand, and on the other, the simple perfect is used a lot in everyday speech.

Perhaps, if we did a more in-depth etymological and historical research, we should rather tell Oltenia that it is "Sicily of Romania" - and this is because their ancestors, mercenaries in the Roman legions, were encamped here for about two centuries. But let historians and linguists solve the dilemma. We return to Oltenia, for a chicken recipe from Oltenia.

You need a 1.5 kg chicken, 500 g rice, 6 tomatoes, 2 carrots, a small celery, a parsley root, a parsnip root, two peppers, two onions, 4 cloves of garlic, 200 g mushrooms, 70 m oil, thyme, a bunch of green parsley, salt, pepper.

Oltenian chicken brine

The brine is prepared from chicken legs, whole, with the back, up to the spine. Clean well of down and feathers, wash, salt and rub well with hot peppers, chopped, paprika, thyme. Leave it aside for a while, so that it penetrates well with all the smells.

Then, on a plate sprinkled with a little salt, or on the grill, it is cold, turning the cups from one side to the other, until they brown nicely, and the skin catches burning crusts from time to time (because the burn has to give it a & # 8222I don't know what & # 8221 the taste of the brine). Pour over a glass of brandy (corcoduse or plum), liqueur from last year, which did not have time & # 8222 to bite & # 8221.

On the stove, in a pot, the housewife prepares the juice: water, salt (everyone fits it here as they know how to be strong), thyme, a bay leaf. A hot pepper, pinched a little at the top, is also left for a short time in the juice that boils on the fire. Not too much, if you don't want to & # 8222ard & # 8221 your mouth, as its name suggests & # 8230

Then pour over the roasted meat and & # 8222mature & # 8221 in the brandy and together let it boil for a while in the oven. At the table, like all brines, it is also served with hot polenta, with garlic sauce and chopped greens, sprinkled on top, as much as your heart allows & # 8230

Video: Daniel Iancu - Trandafirul Pizzeria La Bomba. (January 2022).