Ingrediente:

·       2 fire de praz;

·       100 grame masline negre fara samburi;

·       1 ceapa mica taiata marunt;

·       1 catel de usturoi (optional, tocat fin);

·       150 mL suc de rosii;

·       1 morcov mic;

·       2 linguri ulei;

·       ½ lingurita zahar;

·       ½ lingurita cimbru uscat;

·       1 foita de dafin;

·       ¼ legatura de marar;

·       sare si piper dupa gust;

·       250 mL apa.

Portii: 2

Timp de preparare: 30 minute

Mod de preparare:
Pentru inceput, se curata prazul, se spala bine si se taie in rondele de aproximativ 1 cm grosime. Morcovul se curata si se taie in rondele subtiri. Intr-o tigaie adanca, se pun 2 linguri de ulei, apoi se adauga ceapa tocata fin si morcovul. Se calesc impreuna la foc mic timp de 2–3 minute, pana cand ceapa devine translucida si morcovul incepe sa se inmoaie. Daca doresti, poti adauga si un catel de usturoi tocat, pentru un plus de aroma. Se adauga apoi prazul si se lasa sa se inmoaie timp de 5–6 minute, amestecand din cand in cand, pana cand legumele isi schimba usor culoarea si devin moi. Se toarna sucul de rosii, se adauga zaharul, frunza de dafin, cimbrul, sare si piper dupa gust, apoi se completeaza cu apa, cat sa acopere legumele. Oala se acopera cu un capac si se lasa la fiert, la foc mic, aproximativ 20 de minute, pana cand prazul este bine patruns, iar sosul a inceput sa scada. Cu 5 minute inainte de final, se adauga maslinele (clatite in prealabil daca sunt foarte sarate), apoi se lasa preparatul sa fiarba descoperit, pentru ca sosul sa se lege. Dupa oprirea focului, se presara mararul tocat si se lasa mancarea sa se odihneasca cateva minute inainte de servire. Se serveste calda, alaturi de paine proaspata.

Bon appétit!

Ingredients:
• 2 leeks;
• 100 grams pitted black olives;
• 1 small onion, finely chopped;
• 1 clove of garlic (optional, finely chopped);
• 150 mL tomato juice;
• 1 small carrot;
• 2 tablespoons oil;
• ½ teaspoon sugar;
• ½ teaspoon dried thyme;
• 1 bay leaf;
• ¼ bunch of fresh dill;
• salt and pepper to taste;
• 250 mL water.

Servings: 2

Preparation time: 30 minutes

Method of preparation:
Start by cleaning the leeks thoroughly, then slice them into rounds about 1 cm thick. Peel the carrot and cut it into thin slices. In a deep pan, heat 2 tablespoons of oil, then add the finely chopped onion and the sliced carrot. Sauté them together over low heat for 2–3 minutes, until the onion becomes translucent and the carrot begins to soften. If you like, you can also add a finely chopped clove of garlic for extra flavor. Add the leeks and cook for another 5–6 minutes, stirring occasionally, until the vegetables change color slightly and become tender. Pour in the tomato juice, add the sugar, bay leaf, thyme, salt and pepper to taste, then add enough water to just cover the vegetables. Cover the pan with a lid and simmer over low heat for about 20 minutes, until the leeks are well cooked and the sauce has started to reduce. About 5 minutes before the end, add the olives (rinse them beforehand if they are very salty), then let the dish cook uncovered so the sauce can thicken. Once you turn off the heat, sprinkle the chopped dill over the stew and let it rest for a few minutes before serving. Serve warm, with fresh bread on the side.

Bon appétit!