Transylvanian plum pie


Una dintre amintirile dulci ale copilariei si adolescentei e palanetul sau lichiul cu prune. Simpla prin simplitatea facerii, rafinata prin aroma data de scortisoara si vanilie, mincata din ochi de pofta care te nauceste la vederea rosului copt al prunelor brumarii, placinta ardeleneasca cu prune e un CEVA pe care trebuie sa-l ai, macar o data, pe masa bucatariei.
Am mincat-o prima data in urma cu douazeci de ani, undeva in Bihor, in bucataria matusii mele. N-am inteles atunci cum, un aluat simplu de piine poate fi combinat cu dulcele-acrisor al grasuliilor prune. Nu inteleg acum, de ce, vreme de doua decenii am adaptat si modificat o reteta perfecta prin origini, conceptie, fabricare si gust. 
Lichiul de azi l-am facut asa cum matusa il stia face. Cu aspect rustic si fara fata comerciala dar cu un gust care te face sa te gindesti la un timp demult apus si care rascoleste amintiri mai mult sau mai putin dureroase.

Ingrediente :
600-700 gr aluat de paine
1-1,5 kg prune, fara simburi
1-2 l-ri gris
zahar
scortisoara
zahar pudra, vanilie
Intr-o tava mare, unsa cu ulei, se intinde aluatul de piine in asa fel incit sa depaseasca mult peste marginile tavii. Presara gris apoi aseaza prunele. Presara-le cu zahar si scortisoara. Acopera prunele cu marginile aluatului. Da la copt, la 180-200 C, pina aluatul capata o frumoasa culoare aurie. 
Rastoarna placinta cu vatra in sus si las-o(acoperita cu un prosop) sa se odihneasca asa cam 10 minute apoi, intoarce-o iar pe vatra. Cind s-a mai racorit, preasara suprafata placintei cu zaharul pudra amestecat cu vanilie.


Transylvanian plum pie


Plăcintă is a Romanian traditional pastry, usually resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as urdă or fruits. Plăcintă comes from Latin placenta which means cake. But, same usually, on Romanians tables, plăcintă is also called a salty 'cake'. Strange, right ?
One of the sweet memories of my childhood and adolescence is palanetul or lichiul de prune. One of the sweet memories of my childhood and adolescence is palanetul or lichiul de prune. Simply by simplicity of its genesis, refined by the aroma of cinnamon and vanilla, eaten with the  lust  of eyes that stunned you only at the sight of the red ripe plums, the Transylvanian plum pie is a something that you should have it at least once on your kitchen table.
I ate it, first time, twenty years ago,somewhere in Bihor, in the kitchen of my aunt. I hadn't understood then, how a simple bread dough can be combined with the sweet and sour of the fatty plums. I do not understand now, why, for two decades, I have adapted and modified a perfect recipe by origins, design, production and taste.
The pie I made today is exactly how my aunt knew to do it. With a rustic look without a commercial face but, with a taste that makes you think of a gone time that stirs memories, more or less painful.

Ingredients :
600-700 grams of bread dough
1-1,5 kg plums without Kernel
1-2 tbs semolina
1-2 handfuls of sugar
2-3 tsp of cinnamon
powdered sugar, vanilla
In a large pan, greased with oil, roll the dough of bread in a way that goes far beyond the edges of the pan. Sprinkle semolina all over then sit plums. Sprinkle them with sugar and cinnamon. Cover plums with edges of the dough. Baked the pie at 180-200 C, until the dough turns a beautiful golden color.
Then flips pie with base up and let it (covered with a towel), just to rest for about 10 minutes, then turn it over on the base. When the pie is a bit warmly, sprinkle its surface with powdered sugar mixed with vanilla.




Enjoy !





Memories from blog: Patlican ezmesi vs Kyopolou


Post a Comment