• Recipe provided by Chef Cezar Munteanu
He decided to become a chef during his teenage years, when he brilliantly prepared his first dessert – Peach Melba. Although his parents saw their son as a doctor or engineer, Cezar Munteanu followed his passion for cooking and he did well, because today he is a true professional and a Master of gastronomy.
Over the years he constantly specialized, both in the country and abroad (Italy, Austria, the United States of America). After more than 30 years of experience, the renowned chef now has an impressive track record of titles and awards.
Cezar Munteanu can be assigned many functions: from chef, manager, trainer, lecturer to consultant. He is the initiator of many projects in food education and social responsibility, but also a mentor for young people passionate about the fascinating world of gastronomy.
For 15 years he coordinated the organization of official dinners at the highest level. At only 22 years old, Cezar Munteanu became the first chef in the Ministry of Foreign Affairs, cooking for presidents and other personalities, in the Romanian embassies in Italy, Austria and the United States of America.
Out of the desire to share his love for healthy and quality food, Cezar Munteanu is the moderator of two radio shows on Europa FM, "Food with principles" and "Recipe of good taste". It also has a long-standing collaboration with large companies in the food and hospitality industry.
The preparation consists of:
• Pie sheet
• Mushroom filling
Pie sheet
Ingredients:
800 g – Sifted flour
500 ml – Water
15 ml – Apple cider vinegar with honey
5 g – Salt
50 ml – Oil used for stretching the sheet
Preparation:
• Combine all the ingredients and knead them.
• Let the dough rest for 3 hours at 4 °C. This operation is very important for the interaction between gluten and vinegar.
• Portion the dough into equal pieces; form spheres from each piece of dough; roll out the dough in sheets as thin as possible. You can use the method of forming Dobrogean pie sheets, the spinning method.
Mushroom filling
Ingredients:
700 g – Mixed forest mushrooms, frozen
200 g – Champignon mushrooms, fresh
200 g – Dry onion
50 g – Chestnut flour
5 g – Parsley greens
10 g – Salt
1 g – Black pepper
30 g – Flavored oil
1 g – Aromatic plants
30 g – Brown raisins
20 ml – White wine
Preparation:
• Clean and wash the onion. Soak the raisins in the wine. Wash the parsley and chop it very finely.
• Wipe the fresh mushrooms with a damp cloth and julienne them.
Careful! The mushrooms are not washed, in order to avoid their organoleptic deterioration and the accumulation of unjustified water.
• Cut the onion julienne and sauté it in flavored oil, then add the raisins soaked in white wine.
• Add the cubed, frozen mushrooms over the sauteed onions.
Careful! Do not thaw mushrooms before use! They will turn black and lose their flavor in the drained liquid.
• Fry the champignon mushrooms in another pan, with the addition of oil and butter, until they become golden brown.
• Combine the two types of thermally prepared mushrooms in another pan, already on the fire, then add, in the rain, the chestnut flour and the rest of the spices. Mix the composition until it becomes consistent and the rest of the water is removed (about 5 minutes).
• Add the parsley and leave to cool.
Final preparation
• Fill the pie sheets with the previously prepared filling and roll them like a strudel.
• Brush the pieces of strudel with a little oil and put them in the preheated oven. Bake for 35 – 40 minutes at 175 °C.
Chef Cezar Munteanu recommends this pie, either as a warm snack or as a side dish with red meat. The ingredients mentioned are for 10 servings.
