Meat tops

How nice are these twisted "trottole" pastas. When you see them so beautiful and colorful, it looks like the plate is laughing. I had a mixed bag, some with tomatoes, some with spinach, some ... simple.

  • 500 gr spinning tops
  • 1 kg of veal
  • 1 onion
  • 1 carrot
  • 1 celery stalk celery
  • 1 tablespoon pepper paste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried rosemary
  • 5 cloves garlic
  • 100 ml oil
  • salt
  • pepper
  • green parsley

Servings: 4

Preparation time: less than 90 minutes


Boil the pasta in boiling salted water for the time indicated on the label. Strain them.

Peel the vegetables and cut them into small pieces. Cut the meat into cubes.

Lightly fry the vegetables, add the meat, salt, pepper paste, paprika, rosemary. Add enough water to cover everything and cook for 30 minutes on the right heat. If the meat is cooked, add pepper and green parsley.

Serve the meat with sauce over the cheerful trottole.

Tips sites


Beef-veal is seasoned perfectly with rosemary.

Onions stuffed with meat and bacon

These delicious stuffed onions are laborious, but easier to make than you might think.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 300
  • Gates: 2
  • Preparation time: 1H
  • Cooking time: 35M
  • Total time: 1H 35M


  • 4 medium onions
  • 1 liter of water
  • 50 g bacon
  • Garlic cloves 1
  • 30 g of olive oil
  • 100 g minced meat
  • Shawl
  • pepper
  • Gluten-free breadcrumbs


We cut the onion on top about 5 centimeters, although it will depend a little on the size of the onion. We remove the lid I just cut.

We put the glass 1 liter of water, we put the lid and the varoma in position with the onion inside. We make sure that the cover is positioned correctly and we program 30 minutes, varom temperature, speed 1.

After the time has passed, let them heat for about 10 minutes.

After that, remove the central part of the onion taking care to break them and leave only the outer layers.

Discard the cooking water and put the garlic, bacon and onion pieces that I just put in the glass. We bite over time 5 seconds, speed 3 1/2. We lower the pieces to the blades.

Add the meat, oil and season to taste. I stirred over time 2 seconds, speed 4.

Then we schedule 5 minutes, varom temperature, speed 3 1/2.

Remove the mixture and wait a few minutes until it is cold.

Meanwhile, preheat the oven to 200 ° with heat up and down.

When the mixture is cold, fill the onions and place them in a small baking tray.

Sprinkle them with breadcrumbs and bake for about 20 minutes or until you see that the onions are starting to fit.


The cooking time of the onion will depend on the type we use and their size.

How much does lamb cost this year? # 8211 Simple recipes with lamb for Easter meal

Sheep farmers are in the process of marketing lambs for Easter. Both in the markets and on social networks, lamb is in great demand now.

One week ago, lamb was sold at the Central Market for 80 lei per kg, the prices of local producers who sell their meat through groups on social networks were similar.

Meanwhile, prices have risen, so just a few days before Easter, a kg of lamb costs between 95 and 120 lei.

The most sought after are lambs that weigh between 3 and 4 kg, namely they have tender meat and only good for cooking. Those who stick to the tradition and want to have a whole lamb on the holiday table will have to take out of their pockets around 400-500 lei.

At the same time, there is an alternative to lamb. Equally good and tender, even more dietary, is goat meat. Prices are a little lower.

If you do not know exactly how to cook lamb, we recommend some recipes.

Representatives of the National Agency for Food Safety warn consumers to be careful when buying lamb and to take into account the following aspects: the meat must be elastic, pale pink, evenly covered with a thin layer of white adipose tissue, with specific smell, and when you press it with your finger, it returns to its original shape.

Folks, we need to talk about beef. Sure, it's delicious - but the global beef industry, as it stands today, is pretty terrible for the planet. Raising beef generates 60 kilograms of greenhouse gas emissions per kilogram of meat that is produced, twice as much as any other food. This is about eight times the emissions from raising pigs, chickens or eggs. Nearly 10 percent of global greenhouse gas emissions can be traced back to beef. Thus, in an effort to promote more sustainable foods, Epicurious announced that it no longer publishes beef recipes (and, in fact, have not been in the last year). And, predictably, the movement is driving some people who deny science crazy.

It may not feel like much, but cutting a single ingredient - beef - can have a tremendous impact on a person's cooking being greener, Epicurious wrote in his announcement. Today, Epicurious announces that I did exactly that: I cut the beef. Beef will not appear in new Epicurious recipes, articles or newsletters. It will not appear on our homepage. It will be missing from our Instagram feed.

Today we announced that Epicurious is eliminating beef. It will not appear in new Epi recipes, articles, newsletters or on social networks. This is not revenge against cows or the people who eat them. It is a change in terms of sustainability, not anti-beef, but pro-planet.

- epicurios (@epicurios) April 26, 2021

name for your girlfriend on the phone

The announcement continued, We know that some people may assume that this decision signals a kind of vendetta against cows - or people who eat them. But this decision was not made because we hate burgers (we don't!). Instead, our change is only about sustainability, not about giving time to one of the world's worst climate criminals. We believe that this decision is not anti-beef, but rather pro-planet.

If this were a new policy starting today, you might expect the kind of reaction going on online. But in the same ad, Epicurious actually revealed that they cut beef recipes a year ago and no one really noticed.

Epicurious did this a year ago and there was no outrage, no one even noticed. Now they mentioned that high interruption flows.

- Daisy Walker (@ daisyblue_1) April 27, 2021

But naturally, now that the announcement has been made, torches and forks have come out while people are defending their apparently God-given right to make burgers, the planet to be condemned.

Today I announce that I have cut Epicurious. I will not read new recipes, articles, newsletters or on social networks. This is not revenge against Epicurious or the people they love. It's a change in the shitty posting of awakened corporations

- Tucker Carlson's Furrowed Brow (@Chimp_HQ) April 27, 2021

I didn't follow you, but if I did, I would give up. Sustainable beef is organic. Ruminants are part of the ecosystem.

- Emily Deans MD (@evolutionarypsy) April 26, 2021

That's great. My favorite app. I rarely eat beef because it is expensive. I like beef, so thank you. Due to your ridiculous position, I will delete and never use it again. Any suggestions?

- I J W M C T T. (@ rohls44) April 27, 2021

You will face an adverse reaction and a boycott. This is not a wise business decision.

- Beatrice Cardenas (@RealBetyCardens) April 26, 2021

Enjoy bankruptcy. I will continue to make them

- Wayne Rob (@NotInDaMood4u) April 27, 2021

You totally lost the plot. I will look elsewhere for my recipes.
I am out. Bye!

- Amun-Ra (@rastabenji) April 26, 2021

A lot of people have announced that they will now boycott Epicurious, which seems suspicious, as I doubt that they previously received their nightly recipes from a company that stopped publishing them a year ago. And then, it is this guy, in a one-man crusade, to cause as much environmental damage as possible, for no other reason than resentment. I'm sure his colon will thank him for this move.

I will eat double beef to make up for your failure

how to move from your child's mother

The truth is that anyone can eat anything they want to eat. But if we want to eat more sustainably and protect the planet for future generations, one of the best things we can do is stop supporting the global meat industry. Try the beef beyond or impossible. Epicurious even has recipes for them. You can enjoy the burger and to protect the planet and, if this is an option, why not take it?

Homemade mascarpone is ready in just five minutes, only the waiting time is longer. Put the cream on the fire, and after it has boiled a few times, add the juice from half a lemon, after which it is left on the fire for another two minutes, according to

The secret is that it must always be mixed in cream so that it does not stick to the walls of the pot.

After the fire is stopped, a strainer and sterile gauze are prepared. Pour the cream into the gauze and leave at room temperature until cool. Then put it in the fridge until the next morning.

The next day, you will notice that this composition has become a fine and creamy cheese, ideal for creams that are added to cakes. Whether you combine it with cream or even with a chocolate cream, it will have a slightly sour, refreshing touch, ideal for non-baked dishes.

Lamb recipes

We have some recipes with lamb suitable for the Easter meal. The lamb, the soup and the lamb steak will be very appreciated by the whole family, but also by the guests.

Lamb tripe

For this recipe you need the following ingredients: entrails from a lamb (liver, kidneys, heart), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 2 slices of bread, a cup of milk, salt, pepper, breadcrumbs and a piece of lamb.

Method of preparation: The entrails of the lamb and chicken liver are put in a saucepan with cold water for at least an hour, so that all the blood comes out of them. Then boil in salted water. If necessary, we will froth. Boil 4 eggs for 5-6 minutes from the moment the water boils. Meanwhile, finely chop the greens (green onions, parsley and dill). The well-cooked entrails are left to cool, then they are passed through the mincer together with the slices of bread soaked in milk. Mix with the chopped greens and raw eggs and season with salt and pepper. In a cake pan that we will grease with oil and cover with breadcrumbs, put the breadcrumbs with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and then pour the rest of the composition over. Cover with the lid and put everything in the oven for 40-45 minutes. (Source:

Lamb soup - recipe

Lamb soup is very tasty and can be found on Romanians' tables on holidays. You need the following ingredients: 700 g lamb for soup, 2 carrots, a parsley root, a parsley root, a piece of celery, 4 green onions, 50 grams of rice, 3 egg yolks, 250 ml greasy cream, 300 ml borscht, 1/2 teaspoon grated nutmeg, 1/2 teaspoon ground coriander, salt and pepper to taste, 7 strands of fresh tarragon, a bunch of larch.

Method of preparation: First, finely chop the carrots, parsley and parsnip roots, celery and green onions. Then put the meat to boil in a large pot with 3 liters of cold water. When it starts to boil, the foam from the surface gathers. Then add the vegetables and when they start to soften, add the washed rice. Season with salt, pepper, grated nutmeg and ground coriander. Bring to the boil, then add the borscht. In a bowl, mix the egg yolks with the cream and put a pinch of hot soup. After incorporating 5-6 polishes and bring the soup from the bowl to the same temperature as the one from the pot, pour everything into the pot and mix gently. Bring to the boil for a few more minutes, turn off the heat and place the freshly chopped tarragon and larch on top. (Source:

Lamb leg with rosemary

For this recipe, you need: a boneless lamb leg, 3 tablespoons honey, 2 tablespoons hot mustard, a teaspoon pepper, a teaspoon lemon peel, 3 cloves garlic, salt, pepper and 2 sprigs of rosemary for baking.

Macaroni with meat filling and baked cheese

Boil the pasta in boiling salted water according to the instructions on the package. Drain them and set them aside in a sieve.

Meanwhile, heat the olive oil in a saucepan and sauté the finely chopped onion and crushed garlic for a few minutes over medium heat. Add the canned meat, diced tomatoes, washed and chopped basil and parsley leaves, oregano and water. Season with salt and pepper to taste. Stir and simmer for 10-15 minutes until the sauce is reduced.

Grease a vessel with high walls. Place a row of macaroni, then a filling and then a grated cheese and Parmesan. Repeat the process until you have finished the composition and the pasta. Beat an egg and pour it over the bowl.

Leave in the oven for 20-25 minutes until browned. Decorate the macaroni pudding according to your imagination.

Caucasian hicin with meat and greens

"Hicin" is a traditional recipe of Caucasian cuisine and is a thin dough pie, filled with lots of meat and greens or potatoes with cheese. Once upon a time, this recipe was considered the most honorable, and the invitation to a dinner with this food was a sign of special respect for the host to the guests. Try this delicious, juicy and fragrant recipe and honor your guests with such a legendary dish.

Dough ingredients

- 2 tablespoons butter at room temperature

- 0.5 teaspoon of baking soda

Note: See Measuring Ingredients

Ingredients for the filling

- greens (green onions, parsley)

- salt and black pepper to taste

Note: See Measuring Ingredients

Method of preparation

1. Put kefir, egg, butter, sugar, salt, flour and baking soda in a deep bowl.

2. Mix the ingredients well and knead the dough until it sticks to your hands.

3. Finely chop the onion and greens and mix it with the minced meat (choose the meat according to your preferences). Season with salt and pepper to taste.

4. Divide the dough and filling into an equal number of balls. The dough balls should be slightly larger than the filling balls.

5. Make a hole in the ball of dough and put the filling ball in it.

6. Glue the dough, bringing the edges over the filling.

7. Flatten the filled ball with your hand, then spread it with a rolling pin, forming a cake about 6-7 mm thick.

8. Fry the pies on a well-heated pan, without oil (you can add a little if desired), on both sides, until golden brown.

Meat Trottole - Recipes

Monitorul de Suceava is not legally responsible for the content of the texts below. You retain responsibility for the messages exclusively.

The monitor wants this site to be a space for civilized discussions, for common sense comments.
For this reason, those who post comments on articles must follow the following rules:

1 . Refer only to the article you are posting comments on.
2 . Use civilized language without insults, slander, anti-Semitic, xenophobic or racist comments.
3 . Attacks on perpetrators are prohibited if they are not related to the text.
4 . The username should not be the name of personalities of public life or parodies of them.
The author of an article can be criticized for possible mistakes, inconsistency, lack of documentation, etc.

Failure to follow the above rules will result in deletion of comments, without warning and without explanation.
Repeated violations will result in a ban on access to this site facility.

Three recipes with lamb

The fun in the kitchen started at the age of 6, when my mother left me a soup and put it in a pilaf with a chicken leg. cr & # 259ticioar & # 259 on the stove. By the way, a very good move, which I now miss. All the time I was avoiding the left-hand movement and I was able to find out if I could say so. After pouring it on the floor and on the oil stove, I managed to make 2 eggs and 2 meshes. When I was a little older, my favorite food was the mashed potatoes and the mashed potatoes in front of the TV, all with fried food, for 2 hours!

Photo: Chef Bogdan Corduneanu

I took this beautiful job seriously and at the urging of my wife, Similia, and, interestingly, I was supported by my father-in-law. My mother directly encouraged me: & bdquoO s & # 259 fii tu buc & # 259tar c & acircnd o s & # 259 fiu eu stewardes & # 259 & rdquo!
I really like what I do and I found my place in the Gloria restaurant in Timisoara. Together with the chef Ana Maria Modilca, the owner of the restaurant, we formed a strong team and engaged us in a series of projects and culinary events.

Forto: Roast lamb in the oven or poier

Roast lamb in the oven or poier

In a bowl make a mixture of salt, pepper, crushed garlic, a little semi-dry white wine and melted butter.
Grease the lamb with this mixture and put it on the tray. Turn & # 259m & icircnc & # 259 pu & # 539in vin & # 537i pu & # 539in & # 259 ap & # 259. We put the meat on the meat and the thyme, we cover the tray and put it in the oven for 2 hours, at a temperature of 165 ° C.
Then we discover another 15-20 minutes in 15-20 minutes to catch a beautiful color.
Serve with pan-fried spinach garnish with green onions, green garlic and a little walnuts.
Prepare a sauce by adding 250 g of baking powder over 50 g of melted butter. Add 70 g of brown sugar, mix over low heat and 50 ml of brandy, salt, pepper.

Photo: Executive Chef R & # 259zvan & # 536ain

Photo: Baked honey brine

Baked lamb brine

In a deep bowl, mix 500 ml of sunflower oil with 300 ml of white wine, 8 cloves of garlic, salt, peppercorns, bay leaves, thyme.
Grease the broth with the marinade obtained, then cover and leave to marinate for 4 hours.
Heat the oven to 100 ° C, place the razors in a heat-resistant dish with pear & # 539i & icircnal & # 539i.
Pour the marinade over the razors, cover and bake for 4 hours.
Peel a squash, grate it and boil it in 1 l of milk with a pinch of salt.
After the cheese has boiled, add about 100 g of butter. The puree obtained will pass through a fine sieve, thus becoming creamier.
Peel 500 g of apples, cut into cubes and add the juice from the 2 slices.
Melt 200 g butter in a frying pan, add the apples and 50 g of peeled ginger and chopped ginger. When they are hot, we put them in a bowl and mash them with a mixer or a blender.

Photo: Master Chef M & # 259rioara V & acircrtop

Photo: Honey cutlet & icircn foiled

Honey cutlet & icircn foie gras

Season 1 kg of lamb chops and fry in oil all around.
Cook 800 g mushrooms, 200 g leeks, 200 g red bell peppers, chop and add salt, pepper and 1 egg.
Put it on slices of cheese and wrap the chop, then roll it in 1 kg of foil, then bake for about 30 minutes, at 170 ° C.
Chop the red cabbage and grate it. Peel 2 kg of potatoes, boil and puree. Add 180 g of butter and 10 g of truffle paste.
Chop 500 g cubes of quince and slice in butter, add 100 ml of honey and 100 g of honey and place on a plate.

Video: Introducing The BOSS Burger (October 2021).