Moldovan grilled meats a la Pastorel Teodoreanu

Moldovan Parjoale a la Pastorel Teodoreanu

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4-6

Moldovan parjoale are a traditional delicacy that evokes family memories and hearty meals from childhood. This recipe, inspired by the great writer Pastorel Teodoreanu, takes us on a culinary journey that combines refined technique with simple yet flavorful ingredients. Below, I will detail the necessary steps to achieve juicy and delicious parjoale, along with useful tips and variations to inspire you.

Ingredients

- 500 g mixed beef and pork (veal is even better)
- 2 slices of bread soaked in sweet milk
- 2 small onions, finely chopped and sautéed
- 1 potato, grated
- 2 eggs
- 2 tablespoons melted butter
- Salt and pepper to taste
- 100 ml oil for frying
- 100 g breadcrumbs
- 1 bunch of fresh parsley, finely chopped

Brief history

Parjoale, a dish rooted in rural gastronomy, have evolved over time to become a symbol of hospitality and culinary tradition. They were prepared in the homes of simple people, but with much love and dedication, and have become a cherished dish in all households, regardless of status. Pastorel Teodoreanu, known for his poetic style and vivid descriptions, offers us a recipe that reflects not only technique but also a passion for food.

Preparing the parjoale

Step 1: Preparing the ingredients

1. Start by finely chopping the onion and sautéing it in butter until golden and fragrant. This step will add a sweet and deep note to the dish.
2. In a large bowl, place the minced meat (ideally ground twice for a finer texture) and add the sautéed onion, soaked bread, grated potato, eggs, chopped parsley, salt, and pepper. Mix the ingredients well with your hands or a spatula until you achieve a homogeneous mixture.

Step 2: Shaping the parjoale

3. On a wooden board, sprinkle the breadcrumbs. This will help achieve a crispy and delicious crust.
4. Take a spoonful of the meat mixture and form small balls. Gently flatten them with a wide knife to achieve a circular shape, about one finger thick. It is important to make them the right size, no larger than a playing card, according to Vasile's advice.

Step 3: Frying the parjoale

5. In a large pan, heat the oil over medium heat. When the oil is hot, carefully place the parjoale in the pan. Fry them on both sides until golden and crispy, about 5-7 minutes on each side. It is essential to maintain moderate heat to allow even cooking of the interior.

Step 4: Serving

6. Once the parjoale are fried, remove them with a slotted spoon onto a warm platter to absorb excess oil.
7. Serve them with mashed potatoes or new potatoes boiled in butter for a delicious combination. Add a fresh green salad to complete the meal.

Chef's tip

For an even more intense flavor, you can add extra spices to the meat mixture, such as garlic or smoked paprika. If you want to try a lighter version, you can bake the parjoale in the oven: place them in a baking dish, brush with a little oil, and bake at 200 degrees Celsius for 20-25 minutes until golden.

Nutritional benefits

These parjoale are an excellent source of protein due to the meat, and the addition of vegetables and potatoes makes for a balanced meal. The parsley adds not only flavor but also essential vitamins. Each serving contains approximately 450 calories, making it a hearty dish that can be enjoyed in moderation.

Frequently asked questions

1. Can I use chicken instead of beef?
Yes, you can use chicken or turkey, but the texture and flavor will be different. Beef or veal provides a deeper flavor.

2. How can I store the parjoale?
If you have leftover parjoale, you can store them in the refrigerator in an airtight container for 2-3 days. You can reheat them in a pan or oven to regain their crispiness.

3. Can I freeze the parjoale?
Yes, they can be frozen. Make sure to let them cool completely before placing them in freezer bags. You can take them out and fry them directly from the freezer.

Possible variations

To add a touch of originality, you can try parjoale with feta cheese or melted cheese inside. Additionally, you can replace the potato with grated zucchini for a lighter and more flavorful version.

Conclusion

Moldovan parjoale a la Pastorel Teodoreanu are a perfect choice for a family meal, bringing together tradition and authentic flavor. Don't forget to enjoy them with loved ones, as good food becomes even more delicious when shared. So, prepare your ingredients and enjoy this recipe that will transport you back to your grandparents' time, full of memories and unforgettable tastes. Good luck with the cooking and enjoy your meal!