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Spadellata with entrails

Spadellata with entrails


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I took this preparation from a show of Jeff Corwin's culinary journeys in Italy. I was attracted to the use of aromatic herbs.

  • 1 kg organs of pig or calf: Heart, kidneys, lungs.
  • 100 ml of olive oil
  • 2 red onions
  • 1 piece of leek
  • 1 sprig of green rosemary
  • 1 sage twig
  • green parsley
  • salt
  • pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Spadellata with entrails:


  1. The organs are cleansed of stinginess. The kidneys are cut in half and cleaned inside of the whitish and skiny parts.

  2. The entrails are kept in cold water so that the blood comes out of them [I keep them for at least 2 hours and I change the water from time to time].

  3. Discard the water and cut into pieces.

  4. Onions and leeks are cleaned, finely chopped and hardened.

  5. Add the entrails, when they start to change color, pour 1 glass of water and boil under the lid on low heat.

  6. Add the aromatic herbs. Salt.

  7. The preparation boils quickly, add a little water from time to time. It will be ready when you notice that a more consistent sauce has formed.

  8. Serve with plenty of green parsley.



Speaking of the place, keeping the culinary tradition and custom as unaltered as possible, Mircea Groza is part of a much too rare and extremely important category of culinary archaeologists. We tried, here and there, to clarify the problem of regionalisms and archaisms with the help of a special tool installed. The underlined terms are "translated" for everyone to understand. We wish you a pleasant reading and good appetite. (GastroArt team)
"When you babbled chicken, you put diethylindium in your entrails." You clean them, wash them thoroughly with cold water. Be careful when you clean up to cut and grind yesterday, that's it! Be very careful not to break it, because there is nothing better to do than to make it bitter! You're right, I'm not a big sorghum. So do you. Besides, you still have the heart, the grin and the little handkerchief.
-Pancreas from birds…
-Potion… some of them lay eggs, we lay their eggs. Noah, cut your heart into three or four, grind the thin scribes longer, you may have scalded him and left him alone. If you put a fo 'mai dhigan tai and some dărăbuță die grease, die a fo' hitiuan a hi musai to put a spoon die grease die duck o 'die hen on which you melted it and put it in the cold. I can roast it and how much meat can be eaten when you cut the chicken. Slowly fry them together, add salt, mix and leave them on the forehead, as long as they are, not a big pear. You cleaned the onion after leaving it in the water for a while, as I told you. Have eight or ten hooves, about as big as you can get. Cut each onion long and then cut the scissors not too thin. Hi, it's time to cut the cage and put it in the oven. What do you fry in the lab? Add more salt, thiperi, put fidieu on the baking sheet and let it fry lightly, lightly. From time to time you forget about the stew, you mix it and you lie and put it back and leave it like that. You don't put water, you don't put mica. Some women from the village to the village, a little, put on a sweet popcorn. It has never been in our house! It's a shame to celebrate this stew, it just glitters, it's so fine and it's crackling! And you don't have to taste the onion with any taste. Make a low stew, duuulce de-ț LIN jejitile! That's what we did in Dad on Saturday when we cut one, two galleys. You eat it with a hot knife or with a fork. And it's very good with polenta! Noah, take another meal and you didn't cough hard! That's how we lie, fried onions with entrails. These people from the village next to us, from Vârșolț, are lying to him. Noa, carecum…
Good health! ”


LAMB TRIPE

Along with the lamb soup, red eggs or the stew prepared for the traditional Easter meal, there was also a place of honor wrapped in a piece of lamb wrapped in a saucepan and prepared like at home by my mother.

Ingredient:

  • 1 kg. lamb entrails (liver, lungs, heart, kidneys)
  • 1 lamb purée
  • 5 onions
  • 1 parsnip
  • 1 carrot
  • 5 green onion bundles
  • 3 bundles of green garlic
  • 1 dill connection
  • 1 link parsley
  • 8 eggs
  • salt pepper
  • 4-5 tablespoons oil

Before cleaning the vegetables, wash the entrails and the lamb puree in several waters.

I leave the puree in cold water while I cook the vegetables, then I boil in the salted water the entrails together with an onion, the carrot and the parsnip left whole.

After frothing them well, let them boil for half an hour then strain them and wait for them to cool.

I want a recipe as rustic as possible for my lamb liver, so I cut all the entrails with a knife exactly as our grandmothers did to get small pieces that can be clearly seen in the healthy piece of liver on the plate.

Separately, fry in 4-5 tablespoons of oil finely chopped dried onion, then finely chopped garlic and green onion. I let them simmer for a few minutes, I add the greens, then the mince that I let intertwine for another 5 minutes with the other ingredients.

Match the taste with salt and pepper and then put the pan aside to cool before adding eggs that will bind the prepared composition well.

Drain the water well, carefully spread it in the pan greased with a little oil, pour the mixture inside and wrap it well with the lacy edges of the dust left on the side of the tray.

Let the dough cook well in the oven heated to 200 ° for 30-35 minutes then wait for it to cool a little before serving it impatiently.

You can enjoy it according to your preferences with a boiled egg, salad or freshly picked radish from the garden, and, why not, with a teaspoon of mustard next to it.


Lamb recipes

Lamb steak

For about 6 kilograms of lamb: mix 200 ml sunflower oil, 500 ml dry white wine, 500 ml dry red wine, freshly chopped rosemary, dried thyme, 10-12 strands of chopped green onions, 7-8 strands of chopped green garlic, 5–6 bay leaves, 20 g of black peppercorns and 3–4 tablespoons of salt.

Honey soup

Ingredient:

  • 500g ribs, chest or neck and lamb entrails
  • 4-5 green onions,
  • 2 carrots,
  • 1 parsley root,
  • 2 parsnip roots,
  • 1 medium celery,
  • a quarter packet of butter,
  • 500ml of borscht,
  • 200 ml of cream,
  • an egg
  • a bunch of parsley
  • a larch connection.

Read also: Weather forecast: What will the weather be like during Holy Week of Easter

Methods of preparation

The cut meat is boiled in salted water and frothed two or 3 times. After frothing, add chopped green onions and cover the pot with a lid.

Meanwhile, cut the carrots and whites into small cubes and fry in butter they will be added to the pot after they have softened enough.

When the meat is cooked, take it out of the pot, debone it, then grind it and put it back in the soup.

After that, add the borscht and bring to the boil again.

Finally, before turning off the heat, mix the egg with the cream and add to straighten the soup.

Lamb tripe

Ingredients

  • 500 g of lean lamb meat, offal (liver, kidneys, lungs and heart),
  • prapur,
  • 3 eggs,
  • 12-15 green onion strands,
  • two bundles of parsley,
  • oil, salt and pepper.

Method of preparation:

The meat and entrails are boiled together in salted water and a little oil, then minced by hand or with a food processor or meat grinder. Add salt and pepper to taste.

Finely chop the onion and fry it next to the finely chopped greens, and place the mixture on top of the minced meat. Add the beaten eggs and mix well.

The composition is added to an oven tray, put the lid on top. Put everything in the oven and the dough will be ready when the breadcrumbs are well browned.


Similar recipes:

Risotto with poultry liver

Risotto with poultry liver (chicken and chicken), prepared with poultry soup, rice, cheese, celery root, onion, carrots and white wine

Risotto with ham and svaiter

Risotto recipe served with grated svaiter on top and ham cut into small squares

Rizoto milanez

Milanese risotto with pressed ham, fresh or canned mushrooms, cheese bone soup and tomato sauce


Chicken entrails stew

Just a portion. For the good ones :). It's with lard, it's with onions but it's damn good :)). This stew was made by my grandfather when I was on vacation in the country. Just for me .

  • 1 chicken breast
  • 1 liver
  • 1 heart (I did not put, the chicken I received from my mother did not have :)))
  • 1 tablespoon lard
  • 1 onion
  • salt, pepper, paprika

Melt the lard in a saucepan, add the chopped onion a little bigger and mix. Let the onion cook and add the entrails apart from the chopped liver. Season with paprika, salt, pepper, let it fry a little and then fill with water.

Let it boil (if necessary add more water, I added because they boiled very hard being from chicken). When the meat is cooked, add the liver (it is done immediately).

Serve with plenty of chopped green parsley and polenta. And with pickles for summer :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Beef entrails

To tell you the truth, I have not seen a piece of beef entrails anywhere, neither in reality, nor through the cookbooks, except for Costel Vișan's household from Ivești, Vaslui.

What kind of entrails would Vişan need for drob:

  • lung
  • spleen
  • kidney
  • liver
  • heart
  • language
  • tied with lures.

In total, it would come to about 7-8 kg. After cooking, there would be 5-6 kg left.

When I cut a cow, I divided the entrails in two, and then you see the work! I had to make 12-13 kg of entrails once. The pots did not fit on the stove and on the stove, nor did the trays in the oven. And what the hell was going on! What many have not seen in their lives.

But let's get back to our point and continue the list of where we stayed:

  • dried onion - a bowl full to the brim, or as they say in the slum, a deer lap with catrinţă
  • carrot - 3–4 pieces for decoration
  • dried garlic - 2–3 heads
  • green onion & # 8211 2-3 links (in season)
  • green garlic - 2-3 bunches (in season)
  • green parsley - 3–4 ties
  • green dill - 3-4 ties
  • oil - 0.6 l
  • raw eggs - 30-40 pieces (or as much)
  • thick cream - 0.5 kg
  • salt and pepper - as desired
  • dried and rubbed thyme - at will
  • flour - a few tablespoons (for tying)
  • rice - 200 g (for tying)
  • organic or classic vegeta - to taste
  • semolina & # 8211 a few tablespoons (for tying)

Well, this bastard has to come out sticky, not spread on the plate. That's why so many ingredients are added to it, plus the eggs.

Baking utensils and materials: trays and baking paper.

The tongue is washed, scalded, cleaned of white skin and set aside.

The lungs, spleen and kidneys are washed, cut into smaller pieces and boiled in a large pot with boiling water, salt and bay leaves. Turn the pieces over and mix continuously with the spatula.

The liver is washed and cut into thin pieces.

When the lung, spleen and kidneys are almost cooked, add the liver and continue cooking for another 15-20 minutes. The liver should not boil too much, because it hardens. It must remain soft.

When the entrails are cooked, turn off the heat, and after 10-15 minutes remove with a spatula and put in a bowl to cool. The (black) juice is thrown away or fed to animals. The pot is washed and used for the second series of entrails: tongue, heart and ribs. (If you have several dishes, you can boil the entrails at the same time).

They are washed, portioned and boiled in cold water with the necessary salt. Boil gently, along with the vegetable soup, and the foam is removed whenever it is formed. An excellent soup comes out of their juice. Noodles and green parsley are also missing. That's how two rabbits are shot at once.

When these entrails are cooked, they are taken out and put together with the others, and the soup continues on its way.

It would be a shame and waste to boil all the entrails together and throw the juice. On the other hand, the liver would become dry if it boiled as much as its smiles.

After cooling, the entrails, except for the liver, are cut lengthwise and passed through a mincer with a special sieve or a large-mesh sieve.

Cut the liver into cubes with a knife.

The mince is placed in a large bowl where the entire composition is to be completed.

Dried onions and carrots are cleaned, washed and diced. They are hardened in a cauldron, with crushed oil and a little salt. When ready, leave to cool and pour into a bowl.

The rice swells slightly in 1-2 tablespoons of soup. When it has cooled, put it in the basin.

Green onions and garlic are cleaned, washed, finely chopped and sautéed in a few tablespoons of oil. When they cool, they are chopped.

Dill and parsley are picked, washed, finely chopped and placed in a bowl. The dried garlic is cleaned and chopped by hand.

The eggs (washed and disinfected) are broken into a bowl, beat well and pour over the mince.

Add the spices, flour, semolina, cream. Mix everything well and taste the contents. It fits everything he needs. Check the list to see if anything has been forgotten.

Prepare the baking trays. Wallpaper with baking paper and pour the composition into them, leaving empty 1-2 cm. Pour beaten egg with a little flour on top.

Put the trays in the hot oven and bake on the right heat for 50-60 minutes, until nicely browned. Try the bamboo prick.

When they are ready, take them out of the oven and leave them to cool in the trays.

It's an excellent piece, not to mention hallucinatory. It is served as an appetizer. It goes with a dry red wine.


Liver breath

Ingredient: 500 g pork liver, 6 eggs, 100 g flour, 150 g butter, 350 ml milk, 80 g cheese, salt, pepper.

Preparation: scald the liver well in salted water and put it through the mincer or grind it in a blender. The obtained paste is hardened for two minutes in 50 g of butter. Add pepper. Melt the remaining butter in a pan over low heat, add the flour and milk and mix well. Boil the sauce for 5 to 8 minutes, then allow to cool. Add in it, in turn, the yolks, liver and grated cheese. At the end, lightly incorporate the beaten egg whites. Pour the composition into ceramic forms greased with butter. Bake at the right heat (180 degrees) until golden brown.


Similar recipes:

Aries skewers in Dobrogea

Aries skewers with onions, tomatoes and bell peppers, seasoned with thyme and bay leaf

Sheep skewers like in Dobroge.

Sheep skewers with onion and bell pepper, seasoned with thyme and bay leaf


  • 4 pigeons with their livers, pipettes and hearts
  • 2 onions
  • 1 kg of rice
  • 1 kg of tomatoes
  • 400 g butter
  • sunflower oil
  • Salt
  • Pepper
  • Oregano
  • garlic powder
  • rosemary
  • Bay leaves
  • fresh dill
  • 100 g nuts
  • 400 g broth

We clean the pigeons, wash them and rub them with salt.

washing rice and let it drain.

In a large skillet, sauté the finely chopped onion, oil and heat, then add the pipettes, hearts and livers.

After lightly browned, add the rice and spices.

Cut the tomatoes, chop the dill, sprinkle with the ground walnuts and season to taste.

After the rice with the pigeon entrails has been prepared, we give them cold, then we fill the pigeons with this mixture and we close them using toothpicks or skewer sticks.

In a pot, boil water, add a quartered onion, a few tomatoes and spices and add the stuffed pigeons.

Let it boil well, then grease it with broth and stir it in melted butter.

& Icirci serve with salad.

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