Ostropel
spring onions |
Ostropel is a typical
Rabbit, lamb, or other types of meat are also sometimes used and, alternatively, vegetarian versions can be made during fasting periods.[1]
Mămăligă (polenta) is typically used as a side dish, together with a light salad.
Variations
Like many Romanian dishes, the ostropel has regional variations. For example, in Moldova, the recipe is rather simple, without many other ingredients added to the sauce.[2] In Oltenia, carrots and vinegar are added to the sauce, and the final dish is served with boiled potatoes instead of mămăligă.[3]
See also
References
- ^ "Ostropel versions". Retete Culinare. Retrieved 25 September 2011.
- ^ "Moldavian ostropel recipe". Retrieved 25 September 2011.
- ^ "Ostropel recipe in Oltenia". Retrieved 25 September 2011.