Mushroom Ciulama with Meatballs | Creamy Homemade Taste
(0)
45 min
Under an hour
Sezamo
O rețetă tradițională românească reconfortantă: chifteluțe fragede de porc rumenite și scăzută într-o ciulama fină și aromată de ciuperci champignon, smântână și mărar proaspăt. Perfectă pentru prânz sau cină alături de mămăliguță caldă.
Preparation method
Preparing the meatballs
Finely chop one yellow onion, crush 2 garlic cloves, and finely chop the fresh parsley. In a spacious bowl, mix the minced pork with the egg, chopped onion, garlic, parsley, half a teaspoon of salt, and a pinch of ground pepper.
Knead the mixture with your hands until smooth and well combined. With slightly moistened hands, shape into round, walnut-sized meatballs (about 20-25 pieces).
Heat 2 tablespoons of sunflower oil in a deep skillet and brown the meatballs over medium heat for 6-8 minutes on all sides until they develop a nice golden crust. Remove them onto a plate and keep warm.
Chef's tip
For a smooth and silky ciulama, always temper the sour cream with hot sauce before pouring it into the pot; this step prevents the sauce from curdling.
The dish pairs wonderfully with warm polenta, as well as homemade pickles like green pickled tomatoes or pickled cucumbers.
Ingredients
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