Bulz ciobanesc (Dumplings with butter and cheese): Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Bulz ciobanesc (Dumplings with butter and cheese) | |||
|titlemode=replace | |||
|keywords=Bulz ciobanesc (Dumplings with butter and cheese) Cheese recipes | |||
|description=Romanian polenta dumplings which can be served as a first course, a snack or as an accompaniment to Rata cu castraveti (Duck with cucumbers).These.. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/9/9f/Bulz_ciobanesc_my_Dumplings_with_butter_and_cheese).jpg | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=21st January 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Bulz ciobanesc, oven baked | |||
|Servings = Serves 4 - ''see Chef's notes'' | |Servings = Serves 4 - ''see Chef's notes'' | ||
|Difficulty = 3 | |Difficulty = 3 | ||
| Line 17: | Line 28: | ||
These were extremely delicious, but quite tricky to make. | These were extremely delicious, but quite tricky to make. | ||
When being pan | When being pan fried, the dumplings quickly broke up so to rescue the situation, I placed them on an oiled baking tray at the top of a hot oven (220° 425° Gas Mk 7) and baked them for about 20 minutes. | ||
However, they will be made again and this procedure will be improved. | However, they will be made again and this procedure will be improved. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 175 g [[polenta]] | | 175 g [[polenta]] | ||
| Line 28: | Line 39: | ||
| 50 g [[butter]] | | 50 g [[butter]] | ||
| 300 ml sour [[cream]] | | 300 ml sour [[cream]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 46: | Line 55: | ||
===Comments from a visitor=== | ===Comments from a visitor=== | ||
I tried making the bulz ciobanesc with warm (nearly hot) polenta, rolled them in dried polenta and chilled them before cooking in the oven, they came out looking almost like the mythical ones. Very yummy, thanks for the recipe. | I tried making the bulz ciobanesc with warm (nearly hot) polenta, rolled them in dried polenta and chilled them before cooking in the oven, they came out looking almost like the mythical ones. Very yummy, thanks for the recipe. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Bulz ciobanesc (Dumplings with butter and cheese)]] | [[Category:Recipes|Bulz ciobanesc (Dumplings with butter and cheese)]] | ||
[[Category:Romanian recipes|Bulz ciobanesc (Dumplings with butter and cheese)]] | [[Category:Romanian recipes|Bulz ciobanesc (Dumplings with butter and cheese)]] | ||
| Line 56: | Line 66: | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 17:31, 14 November 2014
| Bulz ciobanesc (Dumplings with butter and cheese) | |
|---|---|
.jpg) |
| Bulz ciobanesc, oven baked | |
| Servings: | Serves 4 - see Chef's notes |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 2 hours (incl chilling as recommended by a visitor) |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
.jpg)
Duck with cucumbers and polenta cheese dumplings
Romanian polenta dumplings which can be served as a first course, a snack or as an accompaniment to Raţă cu castraveţi (Duck with cucumbers).
These were extremely delicious, but quite tricky to make.
When being pan fried, the dumplings quickly broke up so to rescue the situation, I placed them on an oiled baking tray at the top of a hot oven (220° 425° Gas Mk 7) and baked them for about 20 minutes.
However, they will be made again and this procedure will be improved.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 175 g polenta
- ½ teaspoon salt
- 6 cubes hard butter measuring 1 cm
- 6 cubes strong hard cheese such as haloumi, Parmesan or Cheddar measuring 1 cm
- 50 g butter
- 300 ml sour cream
Method
- Put the polenta and salt in a large saucepan with 600 ml water.
- Bring to the boil, stirring constantly, and cook for 5-8 minutes, still stirring, until the mixture is thick.
- Pour the mixture onto a plate and leave until completely cold.
- Divide the mixture into 6 and form each piece into the shape of a fish cake.
- Place a cube of butter and a cube of cheese in the middle of each, wet your hands and shape each cake into a round dumpling, ensuring that the filling is completely enclosed.
- Melt the butter in a pan, add the dumplings, rolling them around in the butter and allow to cook for about 10 minutes.
- Serve with any remaining butter and topped with the sour cream.
Chef's notes
The quantities above would probably make about 10 small dumplings, or maybe more. However the polenta is quite/very difficult to manage once cold and once the cold polenta has been broken it seems impossible to make a good seal. Making these again, I think I would try to mould and quickly fill them whilst still warm. I would also be inclined to add slightly more butter and oven cook them.
Comments from a visitor
I tried making the bulz ciobanesc with warm (nearly hot) polenta, rolled them in dried polenta and chilled them before cooking in the oven, they came out looking almost like the mythical ones. Very yummy, thanks for the recipe.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!