DOV
Original text of the recipe: “Clean and cut the spinach, fry in butter-wood, then add them dill, parsley, thyme, salt, pepper, a little wine, patty broth, chopped onion, water to fill and let it boil to get enough. “Source: The three main kitchens or Romanian, French and German cuisine, 1912
2 zucchini
1 glass of oil
some dill
some parsley yarns
a little thyme
4 tablespoons tomato sauce
1 onion
1/4 glass of wine
a little salt
a little pepper
the water
Wash the zucchini, cut the roots and fry in oil
In a bowl prepare a mixture of: red sauce, water, a little dill, a little parsley, a little savory, salt, pepper, chopped onion and wine
The fried zucchini loaves are placed in a tray and over them the prepared sauce is prepared to cover the courgettes well, and a little oil
Put in the oven and from time to time put a sauce spoon on top (so that it does not ruminate too hard on the surface)
When it’s ready, remove the tray and serve it
Since the squirrels were young and young, I did not clean the green bark
This yoghurt can be prepared just as well directly in a saucepan on the stove (as indicated in the original recipe), not necessarily in the oven.
Pumpkin jam – a very, very tasty seasonal dish.
http://www.reteteistorice.ro/2018/06/11/iahnie-de-dovlecei-anul-1912/LECEI
