The hardest-working dish is mamaliga, a cornmeal porridge like polenta. (Jonathan Harker eats it for breakfast en route to Castle Dracula in Bram Stoker’s novel.) It manifests as an appetizer, patted into angel-weight orbs around nubs of pork belly and fried; as creamy mounds half-buried in feta, a supplement to almost every entree; and as an entree in itself, with a rubble of pork as a side. On first bite it is mild, but you are meant to mix in the feta and pour on sour cream, along with a stinging, vinegary garlic sauce that changes everything.
Posted on: Thu, 28 Aug 2014 23:51:41 +0000