Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Gjellë me Arra të Ellit
Veal or Chicken with Walnuts
A rich and savory Albanian dish where tender pieces of veal or chicken are simmered in a creamy sauce made from ground walnuts, butter, and a touch of flour. It's a comforting and flavorful meal, often served with rice or crusty bread.
🧂 Zutaten
- 1 kg Veal or Chicken(cut into 1-inch cubes)
- 100 g Butter(divided)
- 2 tbsp Flour
- 150 g Walnuts(finely ground)
- 3 cloves Garlic(minced)
- 500 ml Chicken Stock
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Fresh Parsley(chopped, for garnish)
👨🍳 Zubereitung
- 1
In a large pot or Dutch oven, melt half of the butter over medium heat. Add the veal or chicken cubes and brown them on all sides, about 6-8 minutes. Remove the meat and set aside, leaving the juices in the pot.
- 2
Add the chopped onion to the same pot and sauté until softened and slightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute.
- 3
Stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the chicken stock until smooth.
- 4
Return the browned meat to the pot. Add salt and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is tender.
- 5
Meanwhile, finely grind the walnuts. After 45 minutes of simmering, uncover the pot and stir in the ground walnuts and the remaining butter. Simmer for another 20-30 minutes, uncovered, stirring occasionally, until the sauce has thickened.
- 6
Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
💡 Profitipps: Pairs well with crusty bread, rice, or polenta.
💡 Profitipps
- ✓Ensure walnuts are ground to a fine powder for a smooth sauce.
- ✓Don't overcook the flour, as it can become bitter.
- ✓Adjust the amount of chicken stock to reach your desired sauce consistency.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Use lamb instead of veal or chicken for a richer flavor.
- Add a pinch of paprika or a bay leaf for extra depth of flavor.