Stuffed Leek

“This may be a moldavian dish, but it is much better suited in the vegetable exuberance of southern Oltenia, in places like Turnu-Severin, Calafat, Corabia.”

What you need:

  • 2 kg de leek (thick)

Stuffing:

  • 500 g minced beef meat
  • 2.3 spoons tomato paste
  • 1/2 cup of rice
  • 1 small celery root
  • 1 chilli pepper
  • 1 big onion
  • 1 spoon pepper-bell paste
  • 1-2 carrots
  • 1 egg
  • dill and parsley, chopped

Sauce:

  • 1 glass of sweet white wine
  • 1 glass tomato juice
  • 1 glass of pickled cabbage juice
  • 100 ml oil
  • thyme, bay leaves

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Cut the white part of the leek in 4-5 cm pieces; you take out the inner rings by gently pushing them, and keep 1-2 rings intact. You chop the centres finely.

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Chop and fry the onion in oil, together with a part of the chopped leek, until golden. Grate the carrots and the onions, add to the onion together with the minced meat. Fry until the meat is cooked. When the meat changed its colour, add the rice and fry for a little longer.
Season with salt and pepper, add the tomato paste, the pepper bell paste, the egg and the chopped dill and parsley. Stuff the leek segments with the mince mixture.

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Add oil on the bottom of a deep pan, add the rest of the chopped leek centres, and lay the stuffed leek rolls, and dust over thyme and bay leaves.

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Make a cold sauce from the sauce ingredients, pour over the leek rolls and place in heated oven on low heat for about one hour with the lead on. After an hour, take the lead off so that the rolls get a golden colour.”

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And here is teh surprizing and delicious rezult! What is surprizing about this dish is the perfect harmony between the lightly sour sauce, the sweetness of the leek and the lightly seasoned taste of the meat. Unexpectedly tasty!

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