{"id":345,"date":"2022-04-22T12:38:26","date_gmt":"2022-04-22T09:38:26","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=345"},"modified":"2022-05-03T12:53:55","modified_gmt":"2022-05-03T09:53:55","slug":"chef-cezar-munteanu-cea-mai-buna-friptura-este-cea-gatita-simplu","status":"publish","type":"post","link":"http:\/\/cosmindragomir.ro\/en\/2022\/04\/22\/chef-cezar-munteanu-cea-mai-buna-friptura-este-cea-gatita-simplu\/","title":{"rendered":"Chef Cezar Munteanu: "The best steak is the one cooked simply""},"content":{"rendered":"

At the end of the fast and in preparation for Easter, at Tasty Memories<\/strong>, in the podcast Digital Chronicles<\/strong><\/a> I told with Chef Cezar Munteanu<\/strong> on how to make the best holiday meals, and I got some practical tips for future barbecues, which I share with you here.<\/p>\n

"The best steak is the one cooked simply, although if you want to complicate it and take it to the fine dining area, you roll it. I remember my father tormenting my mother at Easter about how you had to debone the meat and you didn't have a good knife, but you still deboned a leg of lamb and I remember him tying it with string. I recreated this recipe years later, when I was working in embassies, and turned it into a roulade filled with greens, green onions, green garlic, loboda, grated carrot, parsnips and made a brilliant roulade, with mashed peppers baked with telemea," he says Cezar Munteanu<\/strong>.<\/p>\n