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PURCELUS LA CUPTOR

Fara indoiala aflat intre cele mai savuroase si mai vechi retete vanatoresti din bucataria romanesca,  purcelul la cuptor necesita o buna cunoastere a combinatiilor de condimente si alegerea carnii. Mostenit tocmai din bucataria daco-romana, purcelul de lapte la cuptor a fost pastrat in arta culinara mai bine de doua milenii. Combinatia cu mirodenii, vin, fructe si legume coapte, ierburi aromate, imbratisata in aroma de usturoi si focul de lemne, pregateste unul dintre cele mai fine gusturi de carne fragezita proaspata.