#impletata

[lauralot89]

If anyone wanted the recipes from today's entry:

Paprika Hendl

Mamaliga

Impletata

[s-u-w-i]

So, my Inktober theme for this year shall be Dracula (because I’ve been re-reading the book lately, hehehe) I. Dracula II. I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and eggplant stuffed with forcemeat, a very excellent dish, which they call “impletata.” III. She then rose and dried her eyes, and taking a crucifix from her neck offered it to me...She saw, I suppose, the doubt in my face, for she put the rosary round my neck, and said, “For your mother’s sake,” and went out of the room. IV. Strange to say, there were hairs in the centre of the palm. The nails were long and fine, and cut to a sharp point. V. His face was a strong—a very strong—aquiline, with high bridge of the thin nose and peculiarly arched nostrils; with lofty domed forehead, and hair growing scantily round the temples but profusely elsewhere. His eyebrows were very massive, almost meeting over the nose, and with bushy hair that seemed to curl in its own profusion. The mouth, so far as I could see it under the heavy moustache, was fixed and rather cruel-looking, with peculiarly sharp white teeth; these protruded over the lips, whose remarkable ruddiness showed astonishing vitality in a man of his years. For the rest, his ears were pale, and at the tops extremely pointed; the chin was broad and strong, and the cheeks firm though thin.

[the-evil-skull]

Mamaliga recipe

Mamaliga is a lot more than the Jewish or Rumanian spin on polenta. It’s the ultimate comfort food, soft as a mother’s embrace, warm as a ba

Impletata recipe

Impletata (eggplant stuffed with forcemeat)

[book-binder]

"I had for breakfast...a sort of porridge of maize flour which they said was 'mamaliga,' and eggplant stuffed with forcemeat, a very excellent dish, which they called 'impletata.'

Mamaliga

Needed:

Water, Salt, and Cornmeal

Fill your favorite cooking pot about half full with cold water. Add about as much salt as you might use for the same quantity of soup. Place the burner on high and after the water begins to boil add the cornmeal. Using your hands as a scoop, fill them with cornmeal, move them over the pot, then allow the cornmeal to flow out of your hands into the center of the pot where it will take the form of an iceberg. Repeat this process until the top of the "iceberg" reaches to about the ¾ full point. Turn the burner to "low" for 10 - 15 minutes, depending on the size of the pot. Drain the water and put the pot back on the burner and begin mixing. Mash out any lumps with the side of a wooden spoon. Constantly stir to prevent sticking. When the mixture becomes thick and hard to stir, remove it from the burner. Dip a wooden spoon in cold water and push the cornmeal from the edge to the center of the pot. Return to low heat for 1-2 minutes, without stirring, to release steam and loosen mixture from the bottom of the pan. Overturn the pot on a wooden platter. Let it cool for 5-10 minutes then cut it in slices with dental floss.

From Exploring Romania

'Impletata': Stuffed Eggplant

Eggplant Stuffed with Sausage

1 eggplant, halved length wise                                   2 cloves garlic, chopped salt and pepper to taste                                  2 tbl chopped fresh parsley ½ cup olive oil                                                 ½ cup white wine 1 lb spicy sausage                                           2 cups seasoned bread crumbs ½ cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

From Her Raven Domain