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<p>Te mândreÈti cu cele mai bune sarmale făcute de tine? Anul acesta încearcă să faci preparatul tradiÈional românesc, gătit după reÈeta lui Chef Cătălin Scărlatescu! Iată reÈeta secretă de sarmale a lui Chef Scărlătescu</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p><img class="alignnone size-full wp-image-9121" src="http://bucatarianoastra.online/wp-content/uploads/2018/10/Fullscreen-capture-10242018-11128-PM.jpg" alt="" width="516" height="673" /></p>
<p>Ne este clar, cat de strict si profesionist este Chef Catalin Scarlatescu, celebrul jurat din cadrul emisiunilor cu caracter culinar, asa ca, dupa ce a adunat ingredientele perfecte, a inceput sa lucreze la reteta pentru preparatul mult ravnit de Sarbatori.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Dupa ani intregi de explorat si incercat diverse imbunatatiri la reteta traditionala pentru sarmale, Chef Catalin Scarlatescu, a descoperit secretul care le face sa fie extrem de gustoase.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente pentru reÈeta secretă de sarmale a lui Chef Scărlătescu</p>
<p>2 kg ceapa</p>
<p>4 kg de carne tocata de porc</p>
<p>500 g orez</p>
<p>40 g piper</p>
<p>11 g sare/kg carne</p>
<p>o bucată de afumatura</p>
<p>bulion</p>
<p>varza murata</p>
<p>Mod de preparare:</p>
<p>Se toca ceapa marunt, dupa care o calim pana prinde o culoare usor aurie si o lasam putin la racit. Apoi o amestecam cu carnea tocata, orezul spalat in prealabil, cimbru, sare, piper si inca 2 ingrediente secrete.</p>
<p>Intre timp, alegem cele mai frumoase frunze de varza murata. Impaturim cu grija continutul. Dupa ce am terminat de facut sarmalele, tocam varza murata si o amestecam cu bulion.</p>
<p>Este momentul sa punem totul in oala. Mai intai asezam un strat de varza, peste care adaugam cateva foi de dafin, dupa care asezam in mijloc o bucata generoasa de afumatura si incepem sa punem un strat de sarmale.</p>
<p>Repetam cu un strat de varza si unul de sarmale pana cand umplem oala. Adaugam apa si un pic de ulei, dupa care le bagam la cuptor.</p>
<p>Fierte cu dichis, mai bine de 4 ore, sarmalele lui Scarlatescu, ti se vor topi in gura.</p>

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