Pichtia.
Pithiye, ingredients:
- 2 veal shanks
- 2 veal forearms
- pepper to taste
- parsley to taste
- 1 tablespoon of dry herb seasoning
- Chives to taste
- 1 tablespoon mixed herbs
- 2 bags of gelatin
- 1 head of garlic
- 2 evening heads of black onion
- 1/2 teaspoon Szechuan pepper
- 1/2 teaspoon of colored pepper
Pichte, preparation:
- Wash the knees and forearms.
- Put in a large pot, add the cleaned onion heads. Pour a lot of water and 2 tablespoons of salt. Put it on the stove and when it boils, reduce the temperature of the stove and simmer until the meat is separated from the bone.
- Strain.
- Return the water in which the meat was simmered to the warm stove
- Make 2 bags of gelatin according to the instructions on the bag.
- While the gelatin swells, prepare the meat.
- Cut the meat into larger pieces.
- Add the spices, then mix, and place the meat in a smaller, deeper pan.
- When the gelatin has swollen, put it in the water in which the meat was simmering. Stir, and when it melts, pour it over the meat.
- Flatten the meat with a fork. Shake the pan a little.
- Leave to cool.
- Cut the next day.
- The figs cut perfectly because the gelatin has set well.
- If desired, sprinkle the pihtje with hot paprika and finely chopped garlic.
- Pleasant.
Diana Popovic
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