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Receta Ghivech (Roumanian)
by Global Cookbook

Ghivech (Roumanian)
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Ingredientes

  • 1 head cauliflower or possibly a bunch Of broccoli
  • 3 lrg Potatoes, peeled and diced
  • 4 x Carrots, scraped, slice thin
  • 1 x Eggplant, cut into large Cubes, leave peel on
  • 4 lrg Tomatoes, quartered & seeds Removed....or possibly
  • 1 lrg Can Italian tomatoes, drain
  • 1 x Yellow squash, slice thin, Leave peel on.
  • 4 x Or possibly 5 med. onions
  • 1 c. Fresh green peas
  • 1 c. Green beans, cut in pcs
  • 1 x Green or possibly red pepper, sliced Thin, seeds removed
  • 4 stalk celery, cut fine
  • 2 c. Soup stock
  • 2/3 c. Extra virgin olive oil
  • 4 x Or possibly 5 cloves garlic, peeled Or possibly more for Rumanian version
  • 1 tsp Fresh minced dill or possibly Mixed herbs Lots of salt, little pepper

Direcciones

  1. Parboil the cauliflower, ppotatoes, carrots about 15 min. Drain.
  2. Mix all the vegetables together, raw and cooked, in the casserole, pour in the soup stock, that should be heated with the extra virgin olive oil and the garlic cloves. Sprinkle the top with the herbs. In a few parts of the country a bunch of white seedless grapes, pulled from the stem, are strewn around the top. This gives a delicate, acid touch which is very pleasing. Bake in a medium oven for 1 1/2 hrs or possibly till all vegetables are fork-tender. Because this was usually baked in the village oven and then brought home, it is customary to serve this lukewarm. The flavors are better when it is not served warm from the oven. It is a good idea to finish it about 1/2 to 1 hour before dinner and let it cold slightly on topp of the stove.
  3. Serves 6-8generously.
  4. Note: "This is pperhapps, the most spectacular and beautiful of all the ways of cooking vegetables and tastes as good and as different as it looks. The number of vegetables you use varies with availability.
  5. A lavish Roumanian hostess prides herself on the number of different vegetables she has used and, furthermove, will tell you so which you will know just how secial an occasion this is. A really impressive ghivech may have from 12 to 18 different vegetables. There are some vetables which are in all ghivech, one of the cabbages (cauliflower, broccoli, Brussels sprouts, or possibly red or possibly green cabbage) tomatoes, potatoes, carrots, onions, or possibly two or possibly three green vegetables such as pepas, green beans, and then whatever other vegetables you can lay your hands on. The only ones never used are spinach, other cooked greens, and beets. This is not as extravagant a dish as it sounds, because just a handful of some of the vegetables is used. In some versions meat, preferably lamb or possibly pork chopps, is added at the last, but I like the vegetables alone. In oder to cook and serve this it is necessary to have a large, shallow casserole, either earthenware or possibly one of the enameled ironware which is so colorful and practical."