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How to cook a crumbly stuffing for stuffing?

Georgian filling

peeled 1 medium eggplant, remove the stalk, chop the flesh.Parboiled 100 g shelled walnuts, dry and mince.Peel and chop 1 medium white onion and 2-3 cloves of garlic.Heat in a pan 3 tbsp.l.vegetable oil, put the onion and garlic.Fry, stirring, 3 min., Then add the eggplant pulp, nuts, 2 tablespoons.l.spice mixtures hops-suneli, 0.5 h. liter.ground cloves, a pinch of salt and black pepper.Cook, stirring occasionally, 20 minutes.Then remove the pan from the heat and season to taste with salt.

Belarusian filling

Peel 2 medium white mushrooms, place in a saucepan with 1 liter of boiling salted water and boil 10 minutes., Save the broth.Finely chop the mushrooms with 300 grams of mushrooms.Peel 2 medium onions and 2 large potatoes, onions and grate the potatoes on a coarse grater.Heat 2 tbsp.l.vegetable oil, put the mushrooms, onions and potatoes.Season with 1-2 pinches of allspice.Cook, stirring occasionally, 5-6 minutes.Remove the pan from the heat, pour in 4-5 Art.l.mushroom brot

h for the succulence and season to taste with salt and black pepper.

Moroccan filling

Peel 2 large ripe tomatoes, chop the flesh with a knife.Heat the pan in 1 tbsp.l.olive oil, place the tomato pulp and cook, stirring occasionally, 5-6 minutes.Then add 400 g of finished chickpeas, 2 tablespoons.l.seedless raisins, 5, Art.l.pine nuts, 0.5 hr. liter.chili peppers, 1 hr. l.ground cinnamon and a pinch of salt.Stir and cook for another 5 minutes.Remove the pan from the heat, allow to cool slightly.Taste and season to taste with salt and black pepper.

Mexican filling

Mince 400 g beef pulp, preferably from a rump or rump.Peel and chop 4 cloves of garlic.Heat a large frying pan 3 tbsp.l.vegetable oil, put the garlic and cook it on medium heat, stirring, 30 seconds.Add ground beef and continue to cook, kneading lumps spoon, until it changes color, about 10 minutes.Add 200 g of finished red bean, 2 h. L.dried oregano, 1 hr. l.ground cumin, 1 hr. l.ground coriander, 1-2 hours. red pepper and 1-2 hours. l.salt.Mix and pour 500 ml of tomato juice.I cook on minimum heat, covered, stirring occasionally, 40-50 minutes.

Spanish filling

Finely chop with a sharp knife 400g lean pork flesh.Grate 200 g stale white bread.Grind 100 g of ham knife or other jerked ham.Mix it all hands in a large bowl, add 1 tbsp.l.ground smoked paprika and season to taste with salt and black pepper.


Peel 1 large bell pepper 1 large white onion, chop.Heat 3 tbsp.l.olive oil, sprinkle in vegetables.Cook over medium heat, stirring occasionally, until transparent bow, 3 min.Add 250 g Arborio rice and stir.After 30 seconds.Pour 50 ml of dry white wine.After 1 min.Pour 2 cups of hot water, cover with a lid.In 10 minutes.Mix all and add 250 ml cream, 10% fat.Cook domeshivaya, 5-6 minutes.Remove the pan from the heat, 1 minute.Stir in the grated parmesan 100 and mix.