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Wash onions and peppers and cut into juliennes. Let it simmer with 2-3 cubes of butter under the lid, during which time we wash and slice the mushrooms. The sliced mushrooms are left to boil in their own juice, together with the peppers and onions over low heat, under the lid, with a pinch of salt. (in case of need we add a drop of hot water)
After the ingredients have boiled, the flour is dissolved in cold milk and added to the ciulama, stirring continuously for 1-2 minutes, after which it is seasoned with pepper, parsley and finely chopped dill.
Serve hot with sour cream and polenta.