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"Choucroute garnie" este o reteta faimoasa alsaciana, pe baza de varza acra cu carnati sau alte preparate afumate si sarate din carne de porc(de preferinta). Uneori se adauga si cartofi ca garnitura.
La origini, reteta este nemteasca "Sauerkraut", dar intrucat Alsacia a fost mult timp sub dominatie germana, nu e de mirare ca bucatarii francezi au "furat-o" si apoi au raspandit-o in toata Franta.
Reteta are multe variatiuni, dar este acceptata orice combinatie care prevede servirea mancarii de varza acra fierbinte, cu garnitura de carne (in Germania sunt preferati carnatii).
Multe retete folosesc putin vin alb la prepararea verzei, in locul apei sau supei.
Ingrediente:
-un kg de varza acra
-6 felii groase de muschi de porc semi-crud afumat
-o bucata mare de kaiser afumat (costita)
-o cutie de rosii
-un pahar de vin alb
-cimbru
-dafin
-piper boabe
-piper macinat, boia
-cuisoare, coriandru (optional)
-ulei
Crestati kaiserul si prajiti-l 200 ml ulei.
Scoateti kaiserul cand e bine rumenit. Adaugati muschiul de porc afumat si caliti-l si pe el f putin (sa nu se rumeneasca, se va colora perfect in cuptor).
Adaugati varza tocata fin si scursa bine de zeama. Condimentati-o cu piper si boia. Amestecati-o cu uleiul aromat de la carne. Adaugati cimbrul si o frunza de dafin.
Adaugati vinul si lasati sa fiarba pana scade bine. Adaugati apoi rosiile pasate si amestecati iar.
Varza este deja gata, se mai introduce in cuptor doar cat sa se rumeneasca pe deasupra.
Asezati varza intr-o tava unsa cu ulei (eu am vrut sa fie mai fancy, asa ca am "invartit-o" ca pe spaghete).
Puneti carnea peste varza (daca vreti sa iasa in forme, prindeti-o in scobitori).
Dati tava la cuptor, la 200 de grade pana se rumeneste carnea si varza.
Se serveste fierbinte.
In varianta mai romaneasca (Europa de Est), se poate servi si cu mamaliguta.
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