Saramura de Aripioare served with polenta is a traditional Romanian recipe that is famous especially in the southern part of the country. So simple and so tasty!
The other version of the recipe that is even more famous is the grilled fish ‘saramura’. It is well known in Dobrogea, a region located between the lower Danube river and the Black Sea. This includes the beautiful Danube Delta as well which is the second largest river delta in Europe… I have yet to visit this natural paradise (planning on doing this in the Fall ).
Time: 50 min, Prep: 10 min. Cook: 40min.
- 6 chicken wings
- ¼ tsp thyme
- 3-4 garlic cloves
- 2 bay leaves
- 2 Tbsp oil
- salt & pepper
- 1 hot pepper (optional)
- 1 l water
Wash the chicken wings and pat dry.
Cover the bottom of a grill pan with coarse salt if you have (I used sea salt). Place the pan on the stove and let it heat for 4-5 minutes over medium high heat.
Make deep cuts into the chicken wings with a sharp knife. Sprinkle wings with a dash of pepper and place them in the pan.
Cook the wings on medium low heat until golden brown and cooked through, about 25-30 minutes . Remove from the heat and set aside for a few minutes to cool. Break the salt crust with a knife and remove / brush the excess salt away.
While the wings are cooking, place the water, bay leaves, minced garlic, thyme and chopped hot pepper (seeds and veins removed) in a pot.
Bring to a boil, add the chicken wings and cook for another 5 minutes.
Serve with polenta and hot peppers or more garlic sauce made by mixing minced garlic with 1-2 tablespoons of oil and a dash of salt.