Cât de uşor se face mămăliga perfectă. Secretul deliciosului preparat naţional, cât o fierbi ca să poată fi tăiată cu aţa
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Urmărește-ne pe Discover
Pentru gospodinele care doresc să prepare o mămăligă autentică, pe care s-o poţi să tăia cu aţa şi să fie delicioasă, cele mai bune sfaturi le găsim la maestrul gastronomiei româneşti, Radu Anton Roman. Cea mai bună mămăligă, spune autorul în lucrarea „Bucate, vinuri şi obiceiuri româneşti“ (Editura Paideia), o pregătesc ciobanii la stână.
Ingrediente Modelul gutuie tânără 1 kg mălai 3 litri de apă 1 lingură de sare
400 g mălai
1 litru de apă
1 linguriţă de sare
