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Romanian Chicken Stew Recipe

This recipe is for a Romanian chicken liver and gizzard stew called ciulama that the author's sons enjoy. The ingredients include chicken livers and gizzards, carrots, sour cream, flour, olive oil, salt, pepper, bay leaves, and dill. The livers and gizzards are cleaned, boiled until tender with carrots and seasonings, then cooled. Flour is cooked in hot oil to make a roux, which is gradually mixed with cooking broth to create a creamy stew. The stew is finished by mixing in the cooked meats and vegetables, sour cream, and chopped dill. Mushrooms can also be added to the ciulama.

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Elena Dana Ciocan Ciudin
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63 views1 page

Romanian Chicken Stew Recipe

This recipe is for a Romanian chicken liver and gizzard stew called ciulama that the author's sons enjoy. The ingredients include chicken livers and gizzards, carrots, sour cream, flour, olive oil, salt, pepper, bay leaves, and dill. The livers and gizzards are cleaned, boiled until tender with carrots and seasonings, then cooled. Flour is cooked in hot oil to make a roux, which is gradually mixed with cooking broth to create a creamy stew. The stew is finished by mixing in the cooked meats and vegetables, sour cream, and chopped dill. Mushrooms can also be added to the ciulama.

Uploaded by

Elena Dana Ciocan Ciudin
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ciulama cu pipote si inimi de pui

Este o mancare preferata de baietii mei, indiferent daca e cu pui, perisoare sau pipote. Absolut delicioasa! Ingrediente

1 pachet de pipote si inimi de pui 1 morcov mare 2 linguri cu smantana 4 linguri cu faina 2 -3 linguri cu ulei de masline sare piper foi de dafin o legatura de marar Portii: 4 Timp de preparare: sub 60 minute Pipotele si inimile se curata bine, se spala si se oparesc cu apa fiarta. Se spala si se pun apoi la fiert impreuna cu morcovul in 2 l de apa. Se adauga sarea, piperul si foile de dafin si se lasa la fiert, cu capac, pana se inmoaie bine. Se scoate apoi morcovul si se lasa putin la racit. Intr-o craticioara intinsa se pune uleiul, iar cand este incins se pune toata faina odata si se amesteca cu un tel. Imediat se toarna cate un polonic de supa fierbinte, amestecand continuu sa nu se formeze cocoloase. Cand ciulamaua a ajuns la consistenta unei smantani, se pune morcovul ras pe razatoarea mica, pipotele si inimile scurse si cele 2 linguri cu smantana. Se amesteca usor cu telul si se mai lasa la foc mic 5 minute. Se opreste focul si se pune mararul tocat fin. Se serveste calda, cu mamaliguta!

Se pot adauga si ciuperci in ciulama, alaturi de pipote.

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