To prepare delicious sarmale, start by cutting the strips of kaizer, bacon, or smoked lard into small pieces. In a large pan, add a little oil and heat it over medium heat. When the oil is hot, add the kaizer pieces and sauté them gently until they become golden and crispy. This step will give a rich flavor to your sarmale. Once the kaizer is ready, add the finely chopped onion. Let the onion sauté in the fat left by the kaizer, stirring occasionally, until it becomes soft and translucent.
When the onion is ready, add the minced meat. Cook on low heat, stirring constantly to brown it evenly. It is important not to let the meat fry too much, but just enough to cook well. Finally, season the mixture with salt and pepper to taste. After you are done, let the composition cool slightly.
Once the mixture has cooled, add the washed rice and finely chopped fresh dill. Mix all the ingredients well to obtain a homogeneous composition.
Meanwhile, prepare the fresh vine leaves. Blanching them will make the leaves more flexible and easier to roll. Once the leaves have cooled, start forming the sarmale. Take a vine leaf, place a tablespoon of the meat mixture in the center, and roll tightly, folding the edges to prevent the filling from leaking.
After all the sarmale are rolled, prepare a large pot. Place the sarmale in the pot, adding bay leaves if desired, and cover everything with water and tomato sauce. Simmer on low heat for about two hours, until the sarmale are tender and full of flavors.
Meanwhile, prepare a delicious polenta. In a pot, bring the milk to a boil, then gradually add the cornmeal, stirring continuously to avoid lumps. Cook on low heat until the polenta becomes creamy and dense.
To prepare the red wine jam, put the wine and sugar in a pot and bring to a boil. Let it simmer over medium heat until the volume reduces to a third, thus obtaining an aromatic syrup.
When the sarmale and polenta are ready, serve them hot, drizzled with the red wine jam. This combination of flavors will delight your taste buds and turn the meal into a true culinary feast. Enjoy every bite!
When the onion is ready, add the minced meat. Cook on low heat, stirring constantly to brown it evenly. It is important not to let the meat fry too much, but just enough to cook well. Finally, season the mixture with salt and pepper to taste. After you are done, let the composition cool slightly.
Once the mixture has cooled, add the washed rice and finely chopped fresh dill. Mix all the ingredients well to obtain a homogeneous composition.
Meanwhile, prepare the fresh vine leaves. Blanching them will make the leaves more flexible and easier to roll. Once the leaves have cooled, start forming the sarmale. Take a vine leaf, place a tablespoon of the meat mixture in the center, and roll tightly, folding the edges to prevent the filling from leaking.
After all the sarmale are rolled, prepare a large pot. Place the sarmale in the pot, adding bay leaves if desired, and cover everything with water and tomato sauce. Simmer on low heat for about two hours, until the sarmale are tender and full of flavors.
Meanwhile, prepare a delicious polenta. In a pot, bring the milk to a boil, then gradually add the cornmeal, stirring continuously to avoid lumps. Cook on low heat until the polenta becomes creamy and dense.
To prepare the red wine jam, put the wine and sugar in a pot and bring to a boil. Let it simmer over medium heat until the volume reduces to a third, thus obtaining an aromatic syrup.
When the sarmale and polenta are ready, serve them hot, drizzled with the red wine jam. This combination of flavors will delight your taste buds and turn the meal into a true culinary feast. Enjoy every bite!
Ingredients
For sarmale: -50 g kaizer / bacon / smoked lard, cut into sticks -1 onion, finely chopped -300 g minced beef -300 g minced pork -salt -pepper, freshly ground -100-150 g rice -1 bunch of fresh dill, finely chopped -30 fresh vine leaves -2 bay leaves, optional -tomato sauce For polenta -cornmeal -milk -salt For red wine jam -150 ml sweet red wine (Lacrima lui Ovidiu) / semi-sweet (Pinot Noir, Puterea ursului, etc.) -4 tablespoons sugar or to taste