Razvan imi sugera, la primul entry gastronomic, sa postez saptamanal cate o reteta. Idee care, in principiu, ma incanta, desi nu cred ca voi avea saptamanal ceva interesant de gatit si povestit.
In acest week-end am facut cotlete de porc cu sote de hribi si ghebe. Am folosit cotlet de porc fara os, pe care l-am taiat in felii mai groase, cam de-un deget.
Mai intai, m-am jucat intr-un castronel in care am amestecat, cu generozitate si darnicie, cimbru, busuioc, usturoi pisat, curry si boia dulce. Apoi am inmuiat amestecul asta in cativa stropi de ulei de masline
Dupa care am mangaiat fiecare felie de carne cu balsamul asta, si le-am lasat cam o jumatate de ora intr-un castron acoperit cu folie de plastic, sa se patrunda bine de toate miresmele.
Intre timp, intr-o tava am intins un pat de felii de cartof, groase tot cam de-un deget. Peste patul asta am presarat o patura de cimbru si usturoi taiat foarte mic. Am pus feliile de carne imbalsamate pe patul asta, am turnat putina apa (cat sa acopere cartofii) si am acoperit totul cu folie de aluminiu, apoi le-am bagat la cuptor.
Dupa vreo 40-50 de minute la foc mic, cand carnea se patrunsese bine si devenise frageda, am scos folia, am turnat un pahar de vin (am folosit un cupaj excelent de la SERVE-Vinul Cavalerului, anume Riesling-Feteasca, din 2005) si le-am mai lasat vreo 10 minute sa se rumeneasca bine, dupa care le-am scos de tot si le-am lasat sa se odihneasca.
In timpul asta, am oparit cam 10 minute hribii (taiati feliute) si ghebele (lasate intregi). Dupa care le-am lasat sa se scurga bine de tot. Intr-o tigaie am pus cam doua linguri de unt, in care am calit o ceapa taiata marunt. Cand ceapa s-a calit si se cam plictisise, am pus ciupercile si le-am lasat vreo 10-12 minute, la foc mic, sa se imprieteneasca bine. Spre final, le-am stins setea cu inca un pahar din cupajul de care ziceam mai sus, si le-am bucurat cu niste cimbru si niste busuioc. Tot timpul asta le-am amestescat incetisor, sa nu le ia somnul. Dupa ce-am pus vinul, am dat focul un pic mai tare, cat sa scada zeama, si la finala aratau asa:
Am pus apoi cotletele, si ceea ce am mancat arata asa:
La masa asta s-a asortat de minune un Cabernet Sauvignon din 2002, La Cetate Tezaur. In general, nu e in primele 10 vinuri preferate de mine, dar de data asta a mers de minune.
Pofta buna 
LATER EDIT: si o piesa, ca sa aveti spor cand gatiti
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Am uitat sa te intreb…..ce e acolo e numai pt tine si sotie? 😛
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da, dar pentru mai multe zile
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Oh….m-ai linistit acum 😛
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Nu poate fi decat gustos!
Pofta buna
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Minunat, dragutule, minunat!!!
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yummy
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Bravo, supertare, ce sa mai zic de poze…. Arata extraordinar….mi-e foame, mi-e pofta!!!!
Ma bucur cind mai descopar un om caruia ii place sa gateasca si sa vorbeasca despre mincare. Va astept pe toti pe blogul meu tematic PAPABUN.
Toate cele bune.
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Apetisant…oare de ce ma gandesc la doamna Doubtfire?:-)
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