People don’t like or adore pihtije. Attitudes towards them are so different, that they are either a favorite or the most hated dish. For those of you who love pihtije, Agromedia conveys the best recipe for their preparation.
The original pihtije are actually chopped meat u brine jelly. In the Serbian tradition, there is a custom to eat for Epiphany, or January 19. Still, those biggest fans are still preparing them for the New Year, or simply include them in one of Christmas customs and serve as a delicacy just for Christmas.
However, pihtije are not only prepared in our country. For example, The Germans they like pieces of meat in their pies visible. In our country, it is not so important, they are grayish i opaque, because they want to prepare from the water in which they are cooked.
Pihtije are called differently in different parts of Serbia: aspik, level, drinks (in the south of Serbia), or simply frozen soup. In a way, they are frozen soup. However, in this frozen soup, there is meat only in hints, while main ingredients legs, butki, ears or some other parts pigs that have a lot in them gelatin.
Another interesting thing about this traditional Serbian delicacy is that they used to be food for the poor. They were prepared exclusively from the cheapest ingredients and she ate them the poor. Over time, they have grown into one of the most famous Serbian traditional specialties.
A specialty for every celebration
Pihtije is a favorite dish at celebrations, celebrations of Christian holidays, but also for every other celebration. If we take into account the occasions for which pihtije are prepared, we can freely say that pihtije is one of festive Serbian specialties. They are usually served as appetizer.
In different parts of the country, it is firmer they prepare differently. Of course, the method of preparation also depends on personal taste. If you are not a fan of the stronger taste that remains after cooking the thighs and legs, you will add more meat. Fans of a slightly stronger taste put only parts of the pig that contain a lot in the pihtije gelatin. Strong taste can be neutralisati by adding green, which will make the pihtije smell just like soup.
In some parts of Serbia, it is obligatory to put it in a plate in which pihtije is poured boiled carrots i boiled egg.
Experienced housewives say it is for good pihtije most importantly to meat with bones already before cooking immerse in water, and to cook enough long until the meat is separate from the bones.
Recipe for pihtije
The basic recipe for pihtije is actually complete easy. You can change and supplement it however you want, with what you like.
• kilogram pork legs (you can mix it with boutiques, tails or something else)
• 2 heads belog luka (you can put less if you don’t want this to be the dominant scent)
• spice to taste
You can add to all these ingredients, if you like bay leaves ili first, in order for the pihtije to take over smell.
You need to be good before cooking pork legs to clean i wash. Put them in a deeper sherpa, and over them pour the spice, bay leaves or primrose leaves, pepper and garlic. If you don’t want to the smell of garlic be too strong, you can add it as well subsequently, while pouring pihtija into plates.
Pour over all this plenty of water (approx 3 liters, but it can be more, because it is water during cooking does not add subsequently). Pihtije is cooked for a long time, eye 3 to 4 hours depending on the meat, until the meat separates from the bones and very little water remains in the sherpa.
If you haven’t already added garlic, put a clove of garlic in the plates in which you will pour the pihtije. In order to release the aroma as well as possible, naseckajte ga into smaller pieces. You have to chop finely as well cooked meat. Arrange the meat nicely on the plates first, and then pour in the remaining turbid liquid in which the meat was cooked. Leave it cool, and then place them in the fridge, in order to tighten as well as possible. You can also spill them into a larger one casserole, so when they tighten, cut them on dice and so serve. You can sprinkle a little allspice over them.
Pihtije will have the best taste if you prepare them from smoked meat.
Additional advice: If you do not want too much fat on the surface, before pouring into plates, you can from the pot in which the pihtije were cooked from the top pick up excess fat.
The pies must be completely firm before serving. Don’t expect them to be transparent, mild turbidity is completely normal.
These are traditional pihtije. However, they can also be fasting, and then they are prepared with vegetables. Due to the lack of gelatin from meat, you will have to add it to these pies gelatin.
Source: Agromedia by www.agromedia.rs.
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