From Romanian
Mititei
500 g ground pork
600 g ground beef
1 teaspoon bicarbonate
dried thyme to taste
ground spices (pepper, salt, granulated dried garlic,
parsley, hot red pepper) all taste
Preparation
I have done before, a mixture of dried spices (pepper,
parsley, thyme, tarragon little) I milled with a coffee machine that uses only
ground vegetables and herbs / leaves (all dry). I multiplied this mixture with
salt fine, extra fine ground pepper, dried garlic granules ... I did not put
quantities for by eye and taste ...
So I put the meat into a bowl, I put baking soda and
spices mixture (I prepare it again and I'll put it in a recipe later). I began
to knead the flesh and as I put troubled water (about 60 ml).
After about seven minutes of kneading and add water when
meat is no longer stuck already tomorrow, we covered bowl and put it in the
refrigerator for several hours (to be left only half an hour to mingle flavors,
but I had nothing to do).
After that I took a plastic bag, the one that is used for
decorated cakes, I cut the biggest mouth (neck size has a 2 l plastic bottles).
I filled the bag with meat and I pressed to remove mititei. I arranged nicely
on a tray.
When they were ready and I've covered and left in a
refrigerator until the next day when I had planned to picnic lunch (finally
went to the kitchen) ... shame that I was inspired to put grass on the table
... mititei ate bread house with a salad of mine, with all collected directly from
the garden, a rain not see at 3 feet in front of you (and maybe that has been
so good), a good Berici complete menu of cold and desert was a dream ... Moussa
cake with chocolate and strawberry.
Preparation time: not mentioned
Complexity: low
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