Recept Mamalygi Po Moldavski -

5–6 cups (the ratio is usually 1:3 for a firm texture). Butter: 50g (about 3.5 tablespoons). Salt: 1 teaspoon (to taste). Instructions

Once the water boils, whisk in a small handful of the cornmeal. This helps prevent clumps later. Let it boil for 1–2 minutes. recept mamalygi po moldavski

Reduce the heat to medium-low. Slowly pour the remaining cornmeal into the center of the pot in a steady stream. Crucial: Traditionally, you don't stir immediately. Let the cornmeal sit in a mound in the boiling water for about 2–3 minutes. 5–6 cups (the ratio is usually 1:3 for a firm texture)

In a traditional cast-iron pot ( ceaun ) or a heavy-bottomed saucepan, bring the water and salt to a boil. Add the butter to the water as it heats up. Instructions Once the water boils, whisk in a

Using a wooden thick spoon or a rolling pin ( făcăleț ), start stirring vigorously in a circular motion. Break up any lumps against the sides of the pot.

Reduce heat to the lowest setting. Smooth the surface with the back of a wet spoon. Cover and let it "sweat" for about 15–20 minutes. It is ready when the mixture pulls away easily from the walls of the pot.

: A sharp sauce made of crushed garlic, salt, a little oil, and a splash of broth or water. : A rich pork or chicken stew cooked in wine and lard. Scrambled Eggs : Simple eggs fried in butter.