Courgettes. Wheat in cooking.

Ștefan Baciu, 30.07.2017, 14:29

Courgettes

Courgettes, also known as zucchini, have a wide variety of uses. One very easy to make dish is fried courgettes. Take three medium sized courgettes, as larger ones have tougher seeds. Cut off the ends, and cut it into half inch slices. Sprinkle salt on them and leave them to sweat. Douse them in flour, shaking off the excess. Beat an egg, mix in a bit of ground black pepper, and dip the slices in the egg. Fry in oil at medium heat. You can serve hot or cold. They go well with the garlic sauce of your choice.

Another great application are courgettes stuffed with ground chicken meat. Large size courgettes go well with this application, after you scoop out the seeds. You also need two onions, one carrot, one capsicum, a few tomatoes, a bunch of fresh dill, as well as thyme, black pepper, and paprika. Cut the courgettes in two lengthwise, and scoop out the seeds. Chop the capsicum and onions finely, grate the carrot, then sweat them in oil. You can add the scooped out core, if the seeds arent tough. Add the ground chicken meat, along with the dill, finely chopped, and the herbs and spices. Place the mixture into the courgettes, then cover with tomato slices. Put the courgettes into a deep oven tray. Chop up the remaining tomatoes, then place them in the tray, covering in water. Bake for about 45 minutes at medium heat. At the end, you can sprinkle with fresh parsley. Serve hot, garnishing with sour cream.

Wheat in cooking

It is wheat harvest time, and in Romanian rural life, that is a crucial yearly event. Wheat is a fundamental part of harvest rituals, and it is also closely associated with traditional religious events, such as the celebration of St. Elijah’s day.

In times before staples such as corn, potatoes and rice had yet to reach Europe, wheat was not considered only something to make bread out of, but also as a major side dish. One dish mostly lost is one that was a staple for sailors and dockworkers in ports on the Danube. While shipping the wheat, the river boatmen would boil wheat in a large covered pot, then add sautéed onion and chopped tomato to it, a little wine, and the fish. This mixture would be simmered no more than 30 minutes, taking care not to overcook the fish.

Another recipe that might interest you is one inspired by the popular pilaf, but we will substitute wheat for the rice. Take half a kilogram of wheat, 3 medium sized onions, a few mushrooms, fresh or tinned, two green peppers, and a bunch of fresh parsley. Boil the wheat with a bit of salt. Separately, sautee in a bit of oil the finely chopped onion, then add the sliced green peppers, and the sliced mushrooms. Keep stirring the sautee until it is well blended, then add it to the boiled wheat. Garnish with the fresh parsley, then serve immediately.

Enjoy!