One of the fundamental elements in the Transylvanian traditional cuisine is potato.
There are different potato cooking techniques like in salt crust or in ash. In ancient times, cooking in ash was widespread. It is a slow cooking method: potatoes have to be fully covered in ash for more than two hours.
In order to reduce the cooking time, nowadays potatoes are baked en papillote, put in a folded pouch of parchment paper or aluminium foil.
In Transylvanian cuisine, potatoes are cooked with peels left on and served with raw onion, homemade cheese, bacon and a glass of cabbage water.
Authors: Eleonora Chelazzi and Cristina Vasile