- 1 bucata muschi de porc
- 4-5 catei de usturoi
- 2 linguri otet balsamic
- patrunjel verde, rozmarin, oregano
- 3 linguri ulei
- 1/2 pahar apa

Zilele trecute am facut aceasta friptura clasica, dintr-un muschi de porc la cuptor impanata bine cu usturoi si verdeturi proaspete. Carnea a iesit foarte frageda si in casa se simtea mirosul puternic de usturoi.


Se spala carnea cu apa rece si apoi se condimenteaza cu sare si piper. Se pregateste un mujdei de usturoi frecat cu ulei si otet balsamic si se toarna peste carne. Am tocat verdeturi proaspete, le-am presarat deasupra, apoi am adaugat jumatate de pahar de apa, am acoperit cu o folie de aluminiu si am pus pulpa la cuptor la 200C pentru 1 ora dupa care am ridicat temperatura la 250C si am mai lasat 40 minute.

Pofta buna!

Sunday, September 18, 2011 | 8 comments | Labels:


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  1. Anonymous
    December 05, 2012 1:46 AM

    I don't understand why u speck in English when the food recipe is in Romanian language ?????? All people from Romania forgot own language ???????? E stringator la cer

  1. Anonymous
    December 08, 2012 3:29 AM

    .........sorry....muschiuletul este mult prea gatit
    Ar trebui ca muschiuletul sa fie rozaliu

  1. La-Chef-A
    December 20, 2012 5:55 PM

    Poate sa fie de vina lumina pentru ca muschiuletul a fost foarte fraged, aproape se topea in gura.

  1. Anonymous
    December 22, 2012 2:55 AM

    vin nu ai pus deloc? si mujdeiul l-ai facut crema sau ca la restaurant(usturoiul taiat marunt si stropit cu otet)?

  1. Unknown
    December 23, 2012 4:13 AM

    Poate fi facut si la cuptor pe gaz sau numai electric?

  1. Anonymous
    May 16, 2014 8:59 AM

    In loc de otet balsamic ...ce pot folosi?

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