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Intr-o tigaie marisoara incingem uleiul. Daca nu aveti una, puteti taia pulpele in doua.
Le frigem pe ambele parti, pana isi schimba culoarea. Adaugam vinul si le fierbem (descoperit, sa se evapore alcoolul), pana scade sosul. In acest timp, le mai intoarcem de cateva ori sa se patrunda uniform.
Cand pulpele s-au rumenit frumos, punem usturoiul taiat felii si mai lasam pe flacara, maxim 10 minute (carnita va „imprumuta” o aroma minunata).
La final, potrivim gustul de sare si piper.
Servim alaturi de garnitura preferata sau cu mamaliguta, salate de sezon etc.
Pofta buna!
Daca nu va place usturoiul, puteti renunta la el. De asemenea, daca va place un alt condiment, il puteti adauga fara ezitare. Important este sa va placa dumneavoastra!
Ingredientele si cantitatile le gasesti AICI
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