Secretele mujdeiului dobrogean. Cum faci cel mai gustos sos de usturoi cu roşii, reţeta pescarilor de la malul Mării Negre Citeste mai mult: adev.ro/obtuw4
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Urmărește-ne pe Discover
Cel mai bun sos de usturoi care dă savoare fripturii şi peştelui se prepară din trei ingrediente. De-a lungul timpului, mujdeiul a însoţit numeroase feluri de mâncare în bucătăria românească şi a condimentat mesele încărcate de bucate.
“Sosurile de usturoi sunt răspândite în toata lumea (mousse d’ail!), aşa că s-au rătăcit şi pe la noi vreo două-trei variante. Vi-l oferim pe cel mai simplu şi mai sărăcăcios (cel ce vi se dă la restaurante, cu pipeta contra preţului unei vile la Vama Veche, pe plajă): usturoi, sare, apa”, notează într-una din lucrările sale maestrul gastronomiei româneşti, Radu Anton Roman.
