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Moldovan parjoale

Moldovan parjoale


I missed home. Although I have lived in Bucharest for more than 20 years, at home does not mean here but in a beautiful provincial town somewhere in Moldova. At home, it means the mother who is waiting for me every time with her soul in her mouth, with what she knows how to do best for her children: sarmalute, lap-in-the-waist, cozonaci, Easter ... To pamper her.

Well, I chose something easier to do today: parjoale like at home mom.

  • 200-300 g meat mixture (pork + beef)
  • an onion
  • an egg
  • greenery
  • salt
  • pepper
  • a potato
  • a carrot
  • a few tablespoons of breadcrumbs
  • 50 g butter

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Moldovan parjoale:

Cut the diced potato and the carrot to a boil. When they are ready, leave them to cool a bit and pass them. Finely chop the onion, then mix with the meat, egg, greens and mashed vegetables. Season with salt and pepper.

With wet hands, the parjoals are formed, about the size of a palm, and will be rolled in breadcrumbs. Melt the butter in a pan and fry the parjoals in butter until nicely browned. I take them out on a paper towel to absorb the excess fat and then place them on a plate together with a generous portion of mashed potatoes.


Tag: Moldovan parjoale

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

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Tag: Moldovan parjoale

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Moldovan grills? Here is the old recipe from the elders that helps you make the best ones!

Do you miss the Moldovan groceries that your grandmother used to make? Stop thinking and get to work. You now have the old recipe from the elders at hand. There will be some burns so good that you will forget about slimming belts.

To get the best Moldovan roasts, you need the following ingredients: 200 g minced beef, 300 g pork, 1 medium onion, 2 cloves garlic. 1 raw potato, 2 slices of white bread, without shell, milk, 2 medium eggs, salt, pepper, dill, parsley, 150 g breadcrumbs, 3 tablespoons flour. Put the slices of bread soaked in milk. Mix the two types of meat, then add the raw potato, garlic and onion, all grated, then the eggs, dill and parsley, finely chopped, then the bread and season with salt and pepper. Mix well until you get a homogeneous mixture. Cover with plastic wrap and refrigerate for an hour. Form long roasts and roll in breadcrumbs and flour and fry on both sides. At the end, put on a napkin to absorb the excess fat. (C.L.)

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Tag: Moldovan parjoale

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Moldovan roasts, grandmother's recipe

Moldovan roasts. Pârjoala is a Romanian dish, prepared mainly in Moldova, from minced meat, usually pork or mixed with sheep, beef or poultry, mixed with eggs, bakery or milling products (dry bread, breadcrumbs or white flour) , garlic, herbs (parsley, dill, thyme, etc.), spices and salt.


Moldovan roasts, grandmother's recipe

Moldovan roasts. Pârjoala is a Romanian dish, prepared mainly in Moldova, from minced meat, usually pork or mixed with sheep, beef or poultry, mixed with eggs, bakery or milling products (dry bread, breadcrumbs or white flour) , garlic, herbs (parsley, dill, thyme, etc.), spices and salt.


Similar recipes:

Moldovan parjoale with cabbage

Recipe for Moldovan pork parjoale, served with sauerkraut.

Chicken parjoale

Chicken parjoale recipe mixed with beef, prepared with onions, milk, breadcrumbs, eggs and lard

Beef parjoale

Beef parmesan oiled and fried on the edge of the stove, prepared with bagel, eggs and greens

Moldovan parjoale with red onion

Recipe for Moldovan parjoale of minced meat mixed with red onions, seasoned with thyme and garlic


Similar recipes:

Moldovan parjoale with cabbage

Recipe for Moldovan pork parjoale, served with sauerkraut.

Chicken parjoale

Chicken parjoale recipe mixed with beef, prepared with onions, milk, breadcrumbs, eggs and lard

Beef parjoale

Beef parmesan oiled and fried on the edge of the stove, prepared with bagel, eggs and greens

Moldovan parjoale with red onion

Recipe for Moldovan parjoale of minced meat mixed with red onions, seasoned with thyme and garlic


Moldovan roasts like at grandma's house. The recipe for the tasty dish, why they are fried in butter and how big they are

I go great with puree and sauerkraut, and the recipe is an easy one, if you follow the cooking steps exactly. Moldovan roasts are a culinary delight, the recipe from my grandmother's time being revealed by the famous gastronome Radu Anton Roman in the work "Romanian dishes, wines and customs" (Paideia Publishing House).

"The roasts are meat" dumplings "that show us, clear and brownish white (because with puree they are better than anything) that, if the Wallachian and Balkanized south would not have imposed on us, with its official dialect, and words like ciulama or chiofte, we would never have been haunted by the false idea that all of our mouths were chewed first by our beggars.

With mashed potatoes and sauerkraut, roasts have delighted and saturated Daco-Latin humanity for hundreds of years, seasoned with some Bulgarian-language powders. I know them as a child, present in any shop window, from any canteen or buffet, in any variant (it would be really interesting to watch what the innkeepers and fastfooders call today).
But, made as above, they can help us meet not only with the great kitchen of our grandparents, but also with a wine that also belongs to the same times ", the author noted.


Ingredient:

500 g of veal
500 g pork neck
150 ml of milk
350 g of white bread core
2 large onions
Dill parsley
4 eggs
300 g butter
1 potato
200 g breadcrumbs (corn is added to the country)
pepper, salt

Preparation:

• Chop the meat.
• Soak the bread well in milk, squeeze.
• Finely chop the onion, soak well in butter over low heat.
• Finely chop the dill and parsley.
• Grate the potato on a small grater.
• Beat the eggs.
• Mix bread, meat, onions, eggs, dill and parsley, potatoes, pepper, salt to taste, 100 g butter.
• Place in a plate of fine breadcrumbs (or cornmeal).
• Take (with the polish!) The mince, because the roast is as big as a palm, roll it in breadcrumbs, roll it to a thickness of 1 cm, lengthen it (it should look oval, like a child's palm).
• Fry in hot butter, in a covered pan to penetrate the meat well and to take the flavors of all ingredients, over very low heat, browning well on both sides.


Moldovan roasts like at grandma's house. The recipe for the tasty dish, why they are fried in butter and how big they are

I go great with puree and sauerkraut, and the recipe is an easy one, if you follow the cooking steps exactly. Moldovan roasts are a culinary delight, the recipe from my grandmother's time being revealed by the famous gastronome Radu Anton Roman in the work "Romanian dishes, wines and customs" (Paideia Publishing House).

"The roasts are meat" dumplings "that show us, clear and brownish white (because with puree they are better than anything) that, if the southern Wallachian and Balkanized would not have imposed on us, with its official dialect, and words like ciulama or chiofte, we would never have been haunted by the false idea that all of our mouths were chewed first by our beggars.

With mashed potatoes and sauerkraut, roasts have delighted and saturated Daco-Latin humanity for hundreds of years, seasoned with some Bulgarian-language powders. I know them as a child, present in any shop window, from any canteen or buffet, in any variant (it would be really interesting to watch what the innkeepers and fastfooders call today).
But, made as above, they can help us meet not only with the great kitchen of our grandparents, but also with a wine that also belongs to the same times ", the author noted.


Ingredient:

500 g of veal
500 g pork neck
150 ml of milk
350 g of white bread core
2 large onions
Dill parsley
4 eggs
300 g butter
1 potato
200 g breadcrumbs (corn is added to the country)
pepper, salt

Preparation:

• Chop the meat.
• Soak the bread well in milk, squeeze.
• Finely chop the onion, soak well in butter over low heat.
• Finely chop the dill and parsley.
• Grate the potato on a small grater.
• Beat the eggs.
• Mix bread, meat, onions, eggs, dill and parsley, potatoes, pepper, salt to taste, 100 g butter.
• Place in a plate of fine breadcrumbs (or cornmeal).
• Take (with the polish!) The mince, because the roast is as big as a palm, roll it in breadcrumbs, roll it to a thickness of 1 cm, lengthen it (it should look oval, like a child's palm).
• Fry in hot butter, in a covered pan to penetrate the meat well and to take the flavors of all ingredients, over very low heat, browning well on both sides.


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