My Sous-chef And I: Quiche Cu Leurda Si Branza De Burduf (wild Garlic Quiche With Salty Cheese)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Daca iti place reteta prezentata da un like pe butonul din stanga
Scroll down for English recipe
A venit vremea ca bucataria mea sa primeasca un ajutor. Sous- chef- ul meu e antrenat la cele mai inalte scoli si are o pregatire de elita. Foarte greu l-am convins sa mi se alature, dar in cele din urma am reusit. Sa vi-l prezint:
Aici isi folosea talentele ca sa masoare faina :))))
Prima reteta facuta in cooperare cu sous- chef R (care are 13 ani) este un Quiche de primavara. Adica o tarta sarata, cu leurda.
Am ales sa-l implic si pe R in proiect, pentru ca eu consider ca nu numai fetele trebuie sa stie sa se descurce in bucatarie. Chiar daca la inceput a fost putin mai neindemanatic, a reusit pana sa si intinda foaia de tarta. Sunt mandra de el!
Ingrediente (pentru o tava de 24 cm):
Pentru blat
- 150 g faina
- 60 g unt
- 1 lingurita sare
- 3-4 linguri de apa rece
Pentru umplutura
- 2 oua
- 200 g branza de burduf
- 200 ml smantana
- 4 legaturi de leurda
- 50 g unt
- piper cu lamaie de la Kotany, dupa gust
- 1 lingurita maghiran, de la Kotany
Cum se face:
- Eu am folosit robotul de bucatarie, dar se poate face totul cu mana la fel de bine
- In cuva robotului pune faina, untul, sarea si 3 linguri de apa rece.
- Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format.
- Scoate coca din cuva.
- Inveleste-o in folie de plastic si pune-o in frigider minim 30 minute
- Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
- Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta
- Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste "in orb" si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.
- Coace tarta 15 minute, nu total
- In acest timp prepara umplutura: incalzeste untul intr-o tigaie si soteaza putin leurda taiata bucati, pana se inmoaie ( cam 3-4 minute)
- Bate ouale, apoi amesteca smantana, branza, maghiranul si putin piper.
- Scoate coaja de tarta din cuptor, si cu grija scoate boabele de fasole si foaia de copt. Pune in ea leurda
- Toarna deasupra amestecul cu oua
- Baga la cuptor pentru 15 minute, la 180 C, sau pana ce umplutura este facuta (nu mai e moale).
- Cand o scoti din cuptor mai presara putin piper
- Tarta se poate manca rece sau calda
Pofta buna din partea mea si a ajutorului de bucatar
English version
It's time for me to have a help in my kitchen. My sous-chef is trained at the most distinguished schools. It was very hard to convince him to join me, but eventually I succeeded. I present to you: sous chef R . You can see him in one of the pictures using his talents to measure flour :))))
The first recipe made in cooperation with sous-chef R (which is 13 years old, by the way) is a spring quiche. That is a salt crust with wild garlic filling.
In the filling I used a special cheese from Romania, called " Brinza de burduf", which according to Wikipedia: "is a salty type of cheese, with sheep's-milk cheese, has a strong flavour and slightly soft in texture. To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep’s stomach or in a sheep’s skin. If kept in pine bark, the cheese gets a specific pine resin flavour. The cheese is specific to southeastern Transylvania, Romania"
Instead of this you can use goat cheese or any salty, soft cheese.
The first recipe made in cooperation with sous-chef R (which is 13 years old, by the way) is a spring quiche. That is a salt crust with wild garlic filling.
In the filling I used a special cheese from Romania, called " Brinza de burduf", which according to Wikipedia: "is a salty type of cheese, with sheep's-milk cheese, has a strong flavour and slightly soft in texture. To obtain it, sweet caş is cut into small pieces, salted and then hand-mixed in a large wooden bowl. The mixture is then placed in a sheep’s stomach, or into a sheep’s skin that has been carefully cleaned and sawed on the edges, or in a tube made of pine bark. The cheese can be consumed even if kept for a long time in a sheep’s stomach or in a sheep’s skin. If kept in pine bark, the cheese gets a specific pine resin flavour. The cheese is specific to southeastern Transylvania, Romania"
Instead of this you can use goat cheese or any salty, soft cheese.
I chose to involve R in this project, because I believe that not only girls should know how to cope in the kitchen. Although at first it was a little clumsy, finally managed even to stretch the dough. I'm proud of him!
Ingredients (for a 24 cm tart tray)
For the dough
For the dough
- 150 g flour
- 60 g butter
- 1 teaspoon salt
- 3-4 tablespoons cold water
For the filling
- 2 eggs
- 200 g Romanian "brinza de burduf" or goat cheese
- 200 ml cream
- 4 bundles of wild garlic
- 50 g butter
- black pepper, to taste
- 1 teaspoon marjoram
How To:
- I used my food processor, but can do everything by hand as well
- In the food processor put flour, butter, salt and 3 tablespoons of cold water.
- Mix slightly. If it does not form a ball of dough add one tablespoon of water. Do not mix much, but only until the dough has formed.
- Remove dough from bowl.
- Wrap it in plastic wrap and put it in the refrigerator at least 30 minutes
- When you remove the dough from the refrigerator, heat oven to 190 C
- Sprinkle a little flour on the table and stretch the dough until it's big enough to cover the tart tray
- Place dough in pan, pressing well on the curved edges. Pierce the dough from place to place with a fork. Put parchment paper on the bottom of the tarts and fill it with beans.
- Bake tart 15 minutes, not total
- Meanwhile prepare the filling: Heat butter in skillet and saute a little the chopped wild garlic until soft (about 3-4 minutes)
- Beat eggs, then whisk in the cream, cheese, marjoram and a little pepper.
- Remove tart from oven and carefully remove the beans and baking sheet. Pour the wild garlic in it
- Pour egg mixture over
- Bake in oven for 15 minutes at 180 C, or until the stuffing is done (no soft).
- Sprinkle some black pepper over it
- You can eat it cold or hot
