Curious about how slow food is nowadays?
Find below one of Juranda’s recipes and try it for Easter, the perfect moment to start cooking slow-food.
Romanian country bread pie
- 500g stone mill flour (to be found in Romanian traditional markets or alternatively normal white bread flour (650 flour)
- 2 tsp salt
- 2 tsp active yeast
- 2 tsp brown sugar
- 2 tbsp olive oil
- 250 to 300ml water
- Vegetable oil (for oiling)
- 3 tbsp milk (for brushing)
- 1 carrot
- 1 piece of celery
- 1 chicken breast
- 1 onion
- 1 clove of garlic
- Ginger and spices
- 1 egg
How to prepare
- Heat a large frying pan over medium to high heat and add the spices, ginger, fine sliced onion and garlic.
- Add the chicken and fry until golden brown.
- Put all on a plate and set aside.Heat again the pan with 2 tbsp of olive oil and add your sliced vegetables
Want to learn how to cook Romanian slow food?
In case you need some help, in the first Friday after Easter you have the chance to attend a Cooking Class held by Juranda, co-founder of Terra Carpatica.
Juranda is passionate about home-made, artisanal food, strictly using local ingredients from own production or surrounding orchards and forests.
She combines traditional Romanian food recipes with international influences and creates a unique Romanian slow food cuisine.