I had bought some bellows cheese when I went to the Cascavela Festival. A smaller bellows that I kept in the freezer, today it's her turn to party ...
- 1 l apa
- 10 g of salt
- 300 g Malay
- 320 g of bellows cheese
- optional sour cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Polenta Bulz:
We prepare the polenta in the following way. We put the water with the salt to boil, when it starts to boil, add the corn in the rain and mix it with the aim so that it doesn't become lumpy. Let it boil for about 15 minutes, then turn it over on a plate. in four and the polenta is formed. We spread the polenta in the middle, we put about 80 g of bellows cheese and then we form a ball that we put in aluminum foil and put it in the oven for about 30 minutes on moderate heat. on the embers, but embers on the block .... next time I'll grill it with embers ... It can be served with sour cream ...
Polenta Bulz - Recipes
I am what I call an "asphalt child" raised in the city, with grandparents in bigger cities than the one I lived in. However, for a short time I had the opportunity to spend a few summers in the country. Not nearly as much as I would have liked… From there, the “goose” remained in my head, a kind of proto street food (in context, street = alley), which consists of a piece of cold polenta filled with cheese and rounded, which I received "by hand" from my aunt and ate, running through the yard or through the woods. Later, as a teenager, I found out that people call that "goose" bulz and that only I was left with the name I remembered from "nowherelandland", Mureș County. Over time, I have heard of many versions of bulz and I even thought about associating it with "Sicilian arancina", and today I present my version.
The polenta part was the simplest. I used a polenta from yesterday that stayed in the fridge overnight.
I put in the "more serious" work for the cheese. I used fresh curd and grated it on a small grater, salted it and kneaded it until a compact lump of cheese formed.
I left the lumps in the fridge for an hour, after which I flattened it, added more salt, freshly ground pepper, chili flakes and paprika and then resumed kneading until I obtained a homogeneous color.
After a few more minutes in the fridge, I started rolling small cheese croquettes, which I then wrapped in polenta, forming a sphere. This is where the process of obtaining the "goose" ends.
For bulz, depending on the folk region, it is followed by baking in the oven or grilling sometimes even frying in an oil bath. I heated a tablespoon of oil in a cast iron skillet and browned the outside of the spheres. I enjoyed it together with a sour and dense cream, mixed with chopped dill, cold pressed oil and spices.
1 teaspoon paprika
Freshly ground pepper to taste
The curd is grated and kneaded with spices. Form polenta balls filled with cheese and brown in the pan.
It will be done first polenta of a stronger consistency, according to the method already known by each housewife, then it will be left to cool.
Cheese (sheep's cheese or bellows cheese), will be shaved in a bowl on the large mesh grater.
After polenta cooled, take with a wooden spoon or spatula and put on a wooden countertop, greased with a little oil.
It will be flattened with the back of the spoon, and will be placed in the middle sheep's cheese in a generous layer, squeezing the edges with oiled hands, such as the cheese should remain in the middle (giving it a spherical shape).
Make several bulz with cheese, until the ingredients are finished.
Bulzul with cheese (sheep's cheese or bellows) can be cooked: outside on a patio grill with wood embers, on a grill in the apartment or in a heat-resistant dish well greased with butter and put in the preheated oven at 200 degrees for about 10-15 minutes.
Recipe Bogdan Mihai Farcas: Traditional shepherd's bulz
Boil the polenta, then cover the form with prosciutto, put a layer of polenta, then place the truffle slices on the polenta. Then put the bellows cheese, cover everything with polenta, close the bulge with the prosciutto heads, then put it in the oven with the form, where it is kept for 3-4 minutes at 180 degrees.
To prepare the crunchy, place the slices of prosciutto between two trays with baking paper on them, keep them in the oven for 4-5 minutes at 220 degrees. The presentation is made on a flat black plate, decorated with sour cream and chives.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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Bulz (Cocolosi cu Cheese)
We fry the sausage.
Bring water to a boil with a pinch of salt. When it boils, pour the corn flour and let it boil for 15 minutes. After boiling, rub the flour well with the remaining water until you get a thick polenta.
Place the pot back on the fire until it starts to boil then turn the polenta on a wooden (or plastic) support. We cut the polenta into pieces the size of a fist.
On an aluminum foil greased with a little oil, put the cut polenta pieces and press them to make slices about 2 cm thick. In the middle we place the bellows cheese and a piece of fried sausage.
From the polenta thus prepared, we make lumps (balls) then we place them in a tray greased with a little oil and we put them in the preheated oven for about 15 minutes.
Serve warm with sour cream, yogurt, milk to your liking.
They are much tastier if you fry the polenta lumps on the grill over the embers.
Recipe & quotbulz & quot
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Recipe of the day. Offal bulz, like Rarău (Romanian recipes to your taste)
(More) Romanian recipes, like in Bucovina you can't find! It's a slogan that I once heard, climbing up to Pietrele Doamnei, and I'm sorry that I didn't have my Romanian recipe book in my backpack, so that I could write down everything quickly. -I found out. But, some of those recipes were told to me once again, at the stove, in a Bucovina winter. Like this, from now on.
It is neither Muscelean balmoş, nor toponita polenta from Apuseni, nor the generous Botiza polenta, with cheeses and smoked meat. It's a wild bulz, from the household under the mountain, in the fir-flavored porch of Rară. It's a bulz de mpruntaie, whose recipe I'll reveal to you right away!
You need cornmeal, sweet milk, honey, oil, poultry liver and poultry pipettes, garlic, red onions, tomatoes, dried basil, salt, red pepper and a glass of white wine.
Bring the milk to a boil. When it starts to boil, add honey and salt. Then gradually put the corn in the rain. Stir vigorously to prevent lumps from forming. Add olive oil and stir continuously for ten minutes. Let the polenta simmer quietly over low heat for an hour - an hour and a half. After that, remove from the heat and turn hot on a plate. Allow to cool.
Meanwhile, prepare the entrails as follows: & # 160
Read on ANTENA SATELOR the details of this delicious ROMANIAN RECIPES
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A portion, please.
Which ham? Looks good.
I also like the stitches. What a tasty combination.
Bodron Romica 3 years ago - 6 February 2014 11:05
Simona-Adina Hotea 3 years ago - 6 February 2014 11:31
Ah, what a longing I had and what a good idea with the ring or the bowl!
octav 3 years ago - 6 February 2014 12:41
If you hold the straps, fill the polenta with everything, THEN you will GET a real BULZ, bellows cheese, quality, as it stretches, boiled egg on three quarters, a little in the oven to get the crust and the egg to be done. The ham thing is optional. Cream, mandatory, but. as "CHOLESTEROL" is fashionable, rather than putting on a weak one, better not!
Cristina 3 years ago - 6 February 2014 13:59
Flour recipe and if there is a bit of frost outside, a Bulgarian polenta will be greased. Super!
josephinnejose 3 years ago - 7 February 2014 10:36
I like this thing like "let's go to Bran because I feel like it." we had something similar "let's go to Turda to eat homemade cakes, at that famous confectionery)"
Ioana 3 years ago - 7 February 2014 11:39
Simona-Adina Hotea 3 years ago - 9 February 2014 11:56
To see: when I took the bullets off the grill and put them on the plate, they were a bit scattered (I know, I had made the polenta a bit soft), but. brother, what a treat! Thank you very much, Ioana, again ..
Mirela Enea 3 years ago - 6 March 2014 13:29
It's funny: in Bran we also found the best bellows cheese (at the fair in front of the castle.) Since then we have been desperately looking for other areas (we were on vacation) but we have not found such goodness. Wonderful recipe, how I would love to try it!
Oana-Monica Purcareata 3 years ago - 23 September 2014 14:42
I ate a bulz for the first time last week, but I want to say it was extraordinarily tasty! I said to try the recipe too, it's not a great philosophy to try it.
Livia a year ago - 9 February 2016 13:15
Do you know what it was like in the session when we don't feel like learning and we start washing clothes, made clean, anything else? That's what I did today with your bullets, when the country was burning.
I've never been bullied before. I really liked the figure with the bag because I also like the softer polenta, they were fixed. I didn't have time to fry them in the pan, I baked them on the stove and they caught the crust. A madness. I couldn't stop at just one))
Ioana a year ago - 9 February 2016 15:27
Livia, I'm glad! sometimes a short break in extreme situations is welcome. but to be small.
robert an hour ago - 11 January 2018 12:41
"Add salt and butter and mix well to dissolve the flour in water."
What flour? Did you mean Malay?
I don't see any flour in the ingredients
Cut the smoked ribs and sausages and fry them in oil. Meanwhile, boil the salted water for the polenta. When the water boils, gradually pour the corn in the rain, so that the result is medium in density & # 8211 neither too soft (not liquid, as some do), nor hard (to cut with string). Stir in the polenta without stopping for the first 5 minutes so that no lumps form, then leave it on low heat for 10 minutes, without disturbing it. Stir for a minute and let it simmer for another 15 minutes. Take it out on a wooden bottom and when it cools down a bit, it forms lumps of equal size in it.
Press a little in the center of the lumps to make room for the stuffing of bellows cheese, sausages and smoked ribs. Then put the lumps on a tray greased with butter and bake for 10-15 minutes (depending on the oven). Meanwhile, in a frying pan, fry the eggs simple mesh. Take out the tray, sprinkle the lumps with another layer of cheese and put an egg-eye on top.
The best bulz recipe: shepherd's bulzul
Recipe of shepherd's bull it comes from Moldovan cuisine, so it is no longer necessary to reveal to you how tasty the dish is. So, if you like traditional polenta recipes, this one will definitely conquer you and will probably become your favorite. Here are the ingredients to ensure your success and how you can prepare shepherd's bulz!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: about 60 minutes
Preparation method: boiling and baking
Recipe difficulty: average