**Embrace the Culinary Symphony of Romanian Mamaliga Balls and Smoked Ham: A Journey of Exceptional Flavors**
In the heart of Romania, a culinary symphony awaits, where the flavors of cornmeal, smoked ham, and traditional Romanian ingredients intertwine to create a masterpiece called Mamaliga Balls with Smoked Ham. This delectable dish, rooted in Romanian cuisine, takes you on a journey of exceptional tastes and textures. Discover the harmonious blend of soft, golden mamaliga balls, infused with the smoky essence of succulent ham, all enveloped in a savory sauce that tantalizes your taste buds.
This recipe collection presents a symphony of flavors, offering variations that cater to diverse preferences. From the classic Mamaliga Balls with Smoked Ham, where the simplicity of ingredients allows the natural flavors to shine, to the tantalizing Mamaliga Balls with Bacon and Mushrooms, where the smoky bacon and earthy mushrooms add a layer of complexity. And for those seeking a vegetarian delight, the Mamaliga Balls with Roasted Vegetables offer a symphony of colors and flavors, where fresh vegetables mingle with herbs and spices.
SPAETZLE WITH SMOKED HAM AND POACHED CELERY HEARTS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.
- Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.
- Drain spaetzle, rinse under cold water, and set aside.
- In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.
- Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.
SMOKED HAM STUFFED PEROGIES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 12 perogies
Number Of Ingredients 16
Steps:
- In a medium bowl, add filling ingredients and combine well. Set aside.
- In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)
- Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.
- Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.
- Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.
- Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.
- Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.
- Remove to a platter and serve with sour cream.
VIRGINIA HAM AND CHEESE BALLS
Provided by Food Network
Categories appetizer
Time 10m
Yield 10 to 12 servings as appetizer
Number Of Ingredients 7
Steps:
- In a large bowl, combine ground ham, cream cheese, hot sauce and mustard until well blended. Roll into a ball and then roll in chopped peanuts. Garnish with cherry on top of ball. Serve on cheeseboard with crackers.
SMOKED HAM WITH SWEET HOLIDAY GLAZE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h10m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Season the ham with dry rub. Place plastic wrap over ham and put in refrigerator. Allow the seasoning to penetrate the ham overnight to give it a fuller flavor.
- Using indirect heat, preheat your grill to 250 degrees F. with hickory chips and charcoal.
- Place ham in an aluminum roasting pan and place on grill grates. Let smoke for 3 hours, making sure the temperature remains at 250 degrees F; adding more hickory chips and charcoal, as necessary. Remove to a platter.
- For the glaze:
- Place all ingredients into a saucepan over medium heat. Allow to simmer, cooking for 10 to 15 minutes, until the glaze is syrupy.
- Pour the warm glaze over the warm ham and serve immediately.
- Mix ingredients together and store in an airtight container for up to 6 months.
MAMALIGA
This is the original way to make Mamaliga, the Romanian polenta. When my parents were growing up this was the staple food and bread was not something they were eating everyday. I remember my grandmother making this is a round black bottom cast iron pan that looked more like a hat if turned upside down.On summer vacations I'd eat this at my grandma's house,but nowadays it's more like a treat.It's to accompany some dishes and we rarely make more than we eat .In my childhood I'd eat it with cottage cheese and sour cream, with milk or I'd make a "Bear",which is a mamaliga ball with cheese.Simply, put cheese in the middle and shape it into a ball.For a softer mamaliga, add more water.
Provided by littlemafia
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat the water and add the salt.
- When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
- The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
- Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1188.8, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
Tips for Making Mamaliga Balls with Smoked Ham
- To make sure the mamaliga is cooked through, stir it constantly while it is simmering. This will prevent it from sticking to the bottom of the pot and burning.
- If the mamaliga is too thick, add a little more water or milk. If it is too thin, add a little more cornmeal.
- Be careful not to overcook the mamaliga. It should be cooked through but still have a slightly soft and creamy texture.
- When shaping the mamaliga balls, make sure to roll them tightly so that they hold their shape.
- If you don't have smoked ham, you can use another type of cooked meat, such as bacon, sausage, or ground beef.
- Serve the mamaliga balls with a variety of dipping sauces, such as sour cream, salsa, or barbecue sauce.
Conclusion
Mamaliga balls with smoked ham is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The mamaliga is a versatile dish that can be served as a side dish, a main course, or a snack. It is also a good source of carbohydrates, protein, and fiber. This recipe is a great way to use up leftover polenta and smoked ham, and it is sure to be a hit with your family and friends.
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