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<p>Ingrediente necesare pentru reteta:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; 2-3 kg varza acra</p>
<p>&#8211; 600 g carne tocata de porc si de vita</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; o jumatate de cescuta de orez</p>
<p>&#8211; 200 g ceapa</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>&#8211; ulei pentru prajit</p>
<p>&#8211; costita afumata</p>
<p>&#8211; 2-3 linguri de bulion</p>
<p>&#8211; 2-3 frunze de dafin</p>
<p>&#8211; cimbru</p>
<p>&#8211; marar</p>
<p>&#8211; sare</p>
<p>&#8211; piper</p>
<p>Mod de preparare:</p>
<p>In primul rand, se curata varza de frunzele exterioase si de cotoare si alegem foile potrivite in care se va impacheta in cele din urma carnea.</p>
<p>De asemenea, in cazul in care varza este prea sarata sau prea acra, este indicat sa spalati frunzele in apa calduta sau, cel mai bine, sa le puneti la desarat cu o ora inainte de a incepe sa gatiti.</p>
<p>In continuare se curata ceapa, se spala, se toaca marunt, dupa care se ia o tigaie si se pune la calit in ulei, la foc mic.</p>
<p>Se adauga orezul (spalat bine inainte) si se lasa la foc mic doua minute, timp in care amestecati incontinuu.</p>
<p>Se ia un castron mare, se adauga ceapa si orezul pe care le-am calit mai devreme si se pune in continuare piperul, cimbrul si mararul tocat.</p>
<p>Un truc al lui Sorin Bontea este de a pune in amestec si o cescuta de apa rece, pentru a fragezi carnea.</p>
<p>Inainte de a incepe impachetarea sarmalutelor, frunzele de varza mai mici se toaca si se pun pe fundul cratitei in cale vor fierbe sarmalele la final.</p>
<p>Peste ele adaugati un rand de costita si unul de sarmale, ultimul strat fiind cel de varza tocata.</p>
<p>La final se adauga bulion amestecat cu putina apa, frunzele de dafin, dar si cateva boabe de piper, dupa care se lasa la fiert, la foc mic, timp de doua ore.</p>
<p>Pentru a nu a se lipi sarmalele, din cand in cand mai adaugati apa si invartiti oala.</p>
<p>Sa aveti pofta!</p>

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