Recept Mamalygi Po Moldavski · Trusted Source
Don't use a knife to cut it! To keep the texture light and authentic, use a . Hold the thread taut and pull it through the loaf to create clean, even slices.
5–6 cups (the ratio is usually 1:3 for a firm texture). Butter: 50g (about 3.5 tablespoons). Salt: 1 teaspoon (to taste). Instructions recept mamalygi po moldavski
In a traditional cast-iron pot ( ceaun ) or a heavy-bottomed saucepan, bring the water and salt to a boil. Add the butter to the water as it heats up. Don't use a knife to cut it
Reduce heat to the lowest setting. Smooth the surface with the back of a wet spoon. Cover and let it "sweat" for about 15–20 minutes. It is ready when the mixture pulls away easily from the walls of the pot. 5–6 cups (the ratio is usually 1:3 for a firm texture)
