Sarmalute a la Ady - with chicken liver, bacon, and wrapped in curly cabbage

Name: Sarmalute a la Ady - with chicken liver, bacon, and wrapped in curly cabbage - Lucia J.
Ingredients: You need: 20; 24 leaves of savoy cabbage; 250 g chicken liver; 250 g minced pork; 2 onions; 4 tomatoes; 100 g grated coconut; 100 g walnuts; 100 g lard; 2 tablespoons mustard; 500 ml tomato broth; thyme; marjoram; chili (hot pepper powder); 1 tablespoon spicy pepper paste; salt; pepper; 2 glasses of semi; dry white wine; 4 tablespoons sugar.

Diverse - Sarmalute a la Ady - with chicken liver, bacon, and wrapped in curly cabbage by Lucia J. - Recipia

Sarmale a la Ady - A Delicacy with Chicken Liver and Coconut in Cabbage Leaves Sarmales are a symbol of traditional gastronomy, often associated with festive meals and family gatherings. Over time, each region and family has developed unique recipes, and today I invite you to discover sarmales a la Ady, a delicious reinterpretation with chicken liver, coconut, and a combination of ingredients that transforms them into a true delicacy. This recipe is not only savory but also rich in history, evoking memories of special moments spent with loved ones. Preparation time: 30 minutes Marinating time: 4-6 hours (ideally overnight) Baking time: 2 hours Servings: 6-8 Necessary ingredients: - 20-24 cabbage leaves - 250 g chicken liver - 250 g minced pork - 2 large onions - 4 ripe tomatoes - 100 g grated coconut - 100 g roasted, ground walnuts - 100 g lard (or butter) - 2 tablespoons mustard - 500 ml tomato purée - 1 tablespoon spicy pepper paste - 1 teaspoon dried thyme - 1 teaspoon dried marjoram - 1 teaspoon chili (hot paprika) - Salt and pepper, to taste - 2 glasses of semi-dry white wine - 4 tablespoons sugar Preparing sarmales a la Ady 1. Preparing the cabbage leaves: Start by placing the cabbage leaves in a pot of boiling salted water. Let them boil for 5-7 minutes until they become soft and flexible. This step is essential, as the cabbage leaves need to be soft enough to roll. Once boiled, drain them and let them cool slightly. 2. Preparing the filling: In a skillet, heat the lard (or butter) over medium heat. Add the finely chopped onion and sauté until translucent. This step will add a deep flavor to the filling. Then, add the minced pork and diced chicken liver. Sauté the mixture for about 5-7 minutes, stirring frequently until the meat is well cooked. 3. Adding aromatic ingredients: Once the meat is cooked, add the peeled and diced tomatoes, grated coconut, roasted and ground walnuts, mustard, thyme, marjoram, chili, salt, and pepper. Mix all the ingredients well, allowing the flavors to combine. This filling is rich and full of texture, making the sarmales truly special. 4. Filling the cabbage leaves: On each cabbage leaf, place a tablespoon of the prepared filling. Roll the cabbage leaf, ensuring the filling is well sealed inside. You can use a simple rolling technique by first folding in the side edges before wrapping the leaf. Place the formed sarmales in a deep dish. 5. Preparing the sauce: In another pot, caramelize the sugar over low heat, adding the two glasses of semi-dry white wine. This combination will add a subtle sweetness to the sarmales. Once the sugar has dissolved and the wine has started to boil, add the tomato purée and spicy pepper paste. Season with salt and pepper to taste. Mix well and let the sauce simmer for a few minutes. 6. Assembling the sarmales: Pour the prepared sauce over the sarmales in the dish, ensuring they are well covered. Cover the dish with a lid or aluminum foil and let it cool, preferably overnight, to allow the flavors to develop. 7. Baking: Preheat the oven to 160°C. Place the dish in the oven and let the sarmales bake for about 2 hours on low heat. It is important for the sarmales to cook slowly to allow the flavors to blend perfectly. 8. Serving: Once the sarmales are ready, remove them from the oven and let them rest for a few minutes. Serve them warm, alongside mashed potatoes, simple rice pilaf, or polenta. Don't forget to add a white sauce made with sour cream and horseradish for an extra flavor boost. Useful tips: - If you don't have cabbage leaves, you can use spinach leaves, vine leaves, or lamb's quarters, depending on the season. These alternatives will provide a different but equally delicious taste. - For a lighter version, you can use only minced meat (pork/beef) instead of chicken liver. - Lard can be replaced with olive oil, but the flavor will be different; lard gives an authentic taste to the sarmales. - If you want to add a spicy note, you can increase the amount of chili or use fresh hot peppers. Nutritional benefits: This recipe is rich in protein, thanks to the meat and chicken liver, while the walnuts provide healthy fatty acids. Additionally, cabbage is an excellent source of vitamins, minerals, and fiber, contributing to healthy digestion. Frequently Asked Questions: 1. Can I freeze the sarmales? Yes, sarmales can be frozen before or after baking. Make sure to place them in an airtight container. 2. Can I use chicken or another type of meat? Of course! You can adapt the recipe according to your preferences. 3. How long can I keep sarmales in the refrigerator? Sarmales can be stored in the refrigerator for up to 3-4 days, covered. Sarmales a la Ady are a perfect choice for a family meal or a special occasion. The delicacy of the chicken liver blends perfectly with the rich flavors of the sauce, making each bite a true culinary experience. Don't hesitate to experiment with the ingredients and add your personal touch. Enjoy your meal!