VIDEO: Cum se face ghiveciul călugăresc la ceaun. Rețeta prezentată la Târgul Apulum Agraria în Alba Iulia. Secretele bucătarului

A traditional monk's vegetable stew was prepared in a cauldron at the Apulum Agraria fair in Alba Iulia, showcasing seasonal ingredients. Chef Mihai Hodiș emphasized the importance of using a variety of autumn vegetables for flavor and color. The dish, which included onions, peppers, eggplants, zucchini, tomatoes, corn, and beans, was cooked slowly for three to four hours. Visitors learned about the simple yet time-consuming cooking process, which resulted in a rustic meal served with homemade bread. The recipe highlights the use of accessible ingredients and traditional cooking methods.