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Moldavian cuisine - Mamalig. The corn flour, a product from corn, is enough "young". We, Europeans, have got acquainted with this plant in 16 century when it has arrived from America. In territory of Moldova the corn has appeared also that later - in 17 c
2008/06/11
Moldavian cuisine - Mamalig. The corn flour, a product from corn, is enough "young". We, Europeans, have got acquainted with this plant in 16 century when it has arrived from America. In territory of Moldova the corn has appeared also that later - in 17 century. But a wide circulation has received only in 18 century.

Here also it turns out, that we only eat мамалыгу 200 about a year. And around all are teased: "Mamaligers, mamaligers!".

By the way, Italians eat Mamalig. The corn flour, a product from corn, is enough "young". We, Europeans, have got acquainted with this plant in 16 century when it has arrived from America. In territory of Moldova the corn has appeared also that later - in 17 century. But a wide circulation has received only in 18 century.  for the whole 100 years more than we! However, the name they to it have thought up the beautiful: полента. But the essence from it does not vary. Brockhaus and Efron's dictionary confirms it.

According to their definition, "Mamalig. The corn flour, a product from corn, is enough "young". We, Europeans, have got acquainted with this plant in 16 century when it has arrived from America. In territory of Moldova the corn has appeared also that later - in 17 century. But a wide circulation has received only in 18 century.  - in Basarabia porridge from a corn flour. In Italy is called полентой". However, there is one difference: ours мамалыга, as a rule, the fresh. And them полента happens fresh, sweet or salty. And on a consistence - both soft, and firm. By the way, it is traditional поленту eat in the north of Italy - in Milan, Turin. And here "hot" сицилийцы it hate. But about pleasure call northerners "полентоедами". If you have friends in Milan, it is not necessary to name their this word, without ceremony it is possible to obtain on a forehead.

Porridge from a corn flour very much love and on caucasus. Абхазы, for example, name it абыста, and it replaces with it bread. And at the Georgian precisely same porridge - гоми. They very much respect her "with a heat about a heat" yes with soup-harcho. By the way, thanks to mass media, now all know, that a favourite dish of Georgian president Michael Saakashvili - эларджи. It that other, as porridge from a mix of corn groats and a flour in which grated cheese сулугуни is added. эларджи its wife-Dutchwoman has learnt to prepare first of all. Also it is necessary to tell, that Georgian мамалыги she comprehended subtleties of preparation long enough.

Though, at first sight, that can be easier, than weld porridge? But actually any will be thrown out hopelessly spoilt казан before it will start to turn out such мамалыга as "at the grandmother". Here they, grandmother's secrets.

For мамалыги it is necessary to take only the corn fine flour preliminary well dried in an oven and sifted through a sieve. As ware serves usually казанок - a pig-iron kettle with thick walls and a bottom. In казанке the added some salt water in which when it begins to boil, pour a corn flour heats up. The ideal parity of a flour and water is usually reached as a result of repeated experience. An approximate, most standard parity: 400 г torments on 1,2 l of water, on volume 2 glasses of a corn flour on 6 glasses of water turn out.

Flour pour into the boiling added some salt water in the different ways: 1) a thin stream, continuously stirring slowly, 2) through a sieve, continuously stirring slowly; 3) in the beginning pour no more a flour handful, and then when water begins to boil again, pour at once all other flour.

That lumps were not formed, in the centre казанка put a wooden mixer (a rake, скалку). Cooks мамалыга on weak fire in a current of 25-30 minutes, and all this time it it is necessary to stir circular movements. Then fire again diminish and, again continuously stirring slowly, cook 10-15 more mines to full загустения. For definition of readiness of a dish, in казанок lower vertically скалку and quickly rotate palms. If мамалыга does not stick to скалке - it is ready.

When мамалыга will thicken, it separate a wet spoon from walls казанка and leave for some time for fire that it пропеклась from a bottom and is better lagged behind ware. Then казанок properly stir up some times and overturn мамалыгу on a chopping board or on a pure cloth, but not on a dish, differently мамалыга will become moist and becomes tasteless.

Cut мамалыгу for the portion by all means severe thread, or, at the worst, a wooden knife.


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