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Cooking with my soul: Bucatele de curcan cu mazare si morcovi de primavara (Turkey cutlets with spring peas and carrots)

Cooking with my soul

31 mai 2010

Bucatele de curcan cu mazare si morcovi de primavara (Turkey cutlets with spring peas and carrots)




Scroll down for English version


Primavara aproape ca a trecut, vara e in apropiere, asa ca m-am gandit la o mancarica cu mazare si morcovi tineri. Foarte gustoasa si putin mai altfel.

Ingrediente pentru 4 portii
  •  50 g faina
  • 1/2 lingurt a sare, impartita in 2
  • 1/4 lingurita piper
  • 400 g piept de curcan, taiat bucatele
  • 2 linguri ulei
  • 3 morcovi tineri, taiati cubulete
  • 1 ceapa mare sau o legatura de ceapa verde, taiata bucatele
  • 300 ml supa clara de pui facuta in casa
  • 1 pahar vin alb sec
  • 600 g mazare proaspata (adica ce ramane dupa ce curatati 1kg de teci)
  • 1 legatura de marar, taiat marunt
  1.  Amesteca faina cu 1/4 lg sare si piperul. Da bucatile de curcan prin faina, indepartand excesul.
  2. Incalzeste 1 lingura de ulei si prajeste bucatile de carne la foc mediu, pana devin aurii pe ambele parti, cam 5 minute pe fiecare parte. Scoate-le pe o farfurie si acopera-le sa ramana calde. 
  3. Pune restul de ulei in tigaie si soteaza ceapa 2-3 minute, pana se inmoaie putin. Adauga morcovul si soteaza-l 3 minute.
  4. Pune supa, vinul si restul de sare. Gateste la foc mic cam 2-3 minute, pana ce legumele incep sa se inmoaie. Adauga mazarea si gateste cam 10 minute pana ce legumele sunt facute si sosul s-a format.
  5. Pune carnea la loc in tigaie printre legume, adaugand tot sucul ce s-a format in farfurie. Gateste cateva minute, intorcand carnea o data in mancare, ca sa se incalzeasca bine.
  6. Cand servesti, presara cu marar









English version

Spring is almost finished, summer is coming, is the season for peas and young carrots. Here I am with a mouthwatering recipe.


Ingredients for 4
  • 50 g all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 400 g turkey breast cutlets
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 spring carrots, cut in small pieces
  • 1 big onion or a bunch of spring onions, cut in small pieces
  • 300 ml homemade chicken broth
  • 1 glass dry white wine
  • 600 g spring peas, fresh
  • 1 bunch of dill, finely chopped  


  1. Mix flour, 1/4 teaspoon salt and pepper in a shallow dish. Pass each turkey cutlet  through the flour mixture. Tap the excess. 
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until golden, 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add onion and cook, stirring often, until onion is slightly softened, 2 to 3 minutes. Add carrots and cook for 3 more minutes. 
  4. Add broth, wine and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and cook, stirring, until the vegetables are soft, about 10 minutes. 
  5. Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes. 
  6. Decorate with dill.

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