In this edition of the cooking show we present you with preparations
\nspecific to the eastern region of Moldavia, which has its specificities, some
\nof them famous all over the country. Moldavia is also famous for its vineyards,
\nwhich yield some of the most appreciated wines in Romania.<\/p>\n
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That being said, let us see some dishes typical of this region. For
\ninstance, one popular breakfast with farmers is fried eggs with fatback crackle
\nand grated cheese. Lunch typically consists of potato or bean stew, baked
\nsauerkraut, bean soup, or giblet soup, made with plenty of carrot, onion, rice
\nand parsley, as well as plenty of fermented wheat bran. <\/p>\n
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We would like to present next a typical dish for the region, which
\nhas a name derived from the word quiche, but has little to do with the
\npreparation of that name. It is more like a sausage, the casing being the lower
\nintestine of the pig. To make it, you need about 2 kg of ground meat. Boil a
\ncup of rice separately. Chop up a couple of onions and sweat them in oil. Mix
\ntogether the ground meat, the onion and the rice. For the casing, take pig
\nintestine, which needs to be cleaned thoroughly, first by rubbing it well with
\ncornmeal, then washing it several times. Fill the intestine with the meat
\nmixture. Tie both ends, then prick it along its length from place to place. Now
\nyou can cook it, by simmering it with a few bay leaves, a few sprigs of thyme,
\na few peppercorns, some coriander and some allspice. Let it cool, slice it up,
\nand serve as a cold cut. <\/p>\n
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Another preparation typical of Moldavia are meat patties. They are
\nroughly the size of a hamburger, and are made with pork, beef, or both. The
\nmixture also contains soaked stale bread, chopped onion, a couple of eggs,
\ndill, salt and pepper. After kneading well, douse them in flour, then soak them
\nin beaten egg, then in breadcrumbs, and fry them in vegetable oil. <\/p>\n
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A 19th century recipe recommends that the stale bread be
\nsoaked in milk. It also recommends for the beaten egg mixture to include bone
\nmarrow and lemon rind, as well as parsley. This is optional, but should lend a
\nspecial flavor to the end result. A glass of white wine goes well with the
\npatties. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
We bring you dishes specific to the eastern region of Moldavia.<\/p>\n","protected":false},"author":125,"featured_media":50395,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-173653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n