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Grilled minced meat rolls

Grilled minced meat rolls



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I made this pasta at home and it turned out very tasty. Of course, you will say that it is easier to buy ready-made little ones, just put them on the grill. Just as grilling the little ones and grilled meat requires a real ritual, so and the preparation of the meat for the little ones has its charm, besides the fact that you know what you eat and everyone can do it to their taste.

  • 500 g lean meat, beef fat,
  • 500 g pork shoulder,
  • 1 clove of garlic,
  • salt,
  • pepper,
  • thyme,
  • paprika,
  • bicarbonate.

Servings: -

Preparation time: less than 60 minutes

How to prepare the recipe for Mititei:

The meat is chopped three times with a mincer, with a small sieve. Add salt, pepper, paprika, thyme, baking soda. Separately prepare a crushed garlic sauce and two tablespoons of water. Add over the meat and mix well.

The mince is left for 2-3 hours on ice or cold. Take equal amounts of chopped spoon with your spoon and, with wet hands, form rolls of the same size. When ready, fry on the grill over high heat.

The meat can be frozen for use when needed.



Small recipes. The little ones from Caru ’with beer

Take the beef from the neck, without removing the fat and pass it twice through the machine, in order to grind it as well and as evenly as possible. If the meat is too weak, add some cow's tallow or, in its absence, even sheep's fat, about 100 to 150 grams per kilogram of meat weighed. Under no circumstances should you take bacon, ribs or pork, which only spoil the taste and take the wonderful flavors of the little ones.

Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat.

Prepare for each kilogram of meat spices and spices as follows:

8 grams of finely ground pepper

12 grams of dried thyme as fresh as possible, finely ground

4 grams of finely ground peas

2 grams of finely ground coriander

2 grams of finely ground Turkish cumin

1 gram of finely ground star anasol

8 grams of baking soda

1 teaspoon of lemon juice

1 good head of flavored garlic and not hot

How to prepare small recipes from Caru’s with beer

For quantities larger than five kilograms, add for each other five kilograms of meat, one measure more of the mentioned spices.

Knead the meat in a saucepan for an hour, first adding baking soda, which is quenched with lemon juice. Half of the bone juice and all the other spices, except for the garlic, are added gradually, evenly and little by little. The mixture is covered and placed in the glacier for a day and a night. After which it is removed, it is left to decompose for a few hours and it is kneaded once more for half an hour with the rest of the decomposed bone juice. Make a garlic sauce with warm water from a fork for each kilogram of meat, which is left to simmer for half an hour.

Squeeze the garlic juice into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour. It is returned to the glacier until the next day. For three hours before being fried and served with the mitites, remove the mixture from the glacier to warm and soak. After three hours or when the mixture has died, the tiny ones are formed as a finger as long as two fingers and as thick as two fingers. Grease with oil on all sides and at the ends and let it stand for an hour. Fry on hot wood or charcoal, greasing it occasionally with mujdei, so as to catch a reddish crust all around.

Our barbecues turn each tiny one only three times until it is fried.

When fried, the little ones will decrease a little, hence their name, or the name of the little ones. Do not allow it to penetrate, so as not to dry out the juice that contains the flavor of the spices. If they are fried over too low a fire, the small ones fall too hard, dry out, wash away all the aromatic juice and become dry. Serve with fresh buns or slices of bagel, with Mutard de Dijon or spicy and aromatic mustard, preferably with salt and tsp. Only in this way will you get the delicious mitita as they say that they are only with us.

I know many of the so-called gastronomes through pubs and bodegas, especially through slums, who out of ignorance or in the spirit of false economy multiply the dough of mititei with other varieties of pork, horse or sheep. Apart from the fact that they are less fried than beef, they do not have the taste and flavor of real mitites. A big mistake is also the stinginess of spices, especially garlic and pepper. Especially garlic is the dominant part of the very specific taste of mitites.

I am happy to reveal this little secret to Mrs. Mariuta, which I know she will not pass on, just as I will only reveal it to my successor Maitre Cuisiner when she takes my place at Caru ’cu Bere! The mitites prepared by Dansa are extremely tasty. But my sense of taste immediately revealed to me the lack of coriander, star anise and Turkish cumin. With these spices, Mrs. Mariuta's little ones will be incomparable!

The full content of the letter that the chef from Caru ’with beer sends to an officer from the Romanian army, to give to his distinguished wife, Mariuta Baciu, can be found here.


Content

Although the basic recipe has its origins in the Balkans, coming from Serbia, but with Ottoman influence, [1] but also found in Greece or Turkey, where it was taken over by Romanian cuisine, today mititeii are recognized as a kind of independent food.

A legend says that mititei they would have been invented in the 19th century one evening at the inn The Iordachi from Bucharest, well known for its sausages, when the kitchen ran out of shells. [2] Proven, they were first offered, in 1902, at the Bucharest restaurant Caru (l) with beer, containing only beef. At that time it was determined that one kilogram of minced meat should contain at least three grams of baking soda.

The recipe for mitites differs, as already mentioned, from other Balkan specialties of this genre. There are also variations in their training in different regions of Romania. Many households have their own recipes. [3]

Ingredient Modify

The use of the following ingredients is primarily based on the recipe of the above-mentioned restaurant from 1920. [4] [5] For the preparation of the hull it is necessary: with pork, but never pure pork), salt and baking soda, finely chopped garlic or mujdei, spices ground like fresh black pepper dried thyme allspice, coriander, cumin, very little star anise beef juice, mineral water, a splash of lemon juice.

Preparation Change

The meat is passed through the machine twice, in order to grind it as well as possible. Boil a bone marrow juice with marrow, which is well reduced, from 500 grams of bones per kilogram of meat. Knead the meat in a bowl well, first adding baking soda, which is quenched with lemon juice and mineral water. Half of the bone juice and all the other spices, then gradually add the garlic or mujdei respectively the mujdei juice. The mixture is covered and left to cool for a few hours, after which it is removed, and kneaded once more with the rest of the bone juice. The procedure goes faster with an electric dough beater. Refrigerate until the next day. Then the small ones are formed, greased with oil on all sides and left to stand for an hour. Fry over high heat, greasing the mujdei from time to time, so as to catch a round crust around it. Turn each tiny three times until fried.

Only mineral water can be taken instead of meat juice. That way the food has fewer calories.

Mititeii are served with fresh buns or slices of bagel, with red cabbage salad, pickles, telemea, olives and mushroom or, preferably, with mustard.

In 2012, approximately 22,000 tons of mitite were consumed in Romania. Annual sales of small (global) industrial products amount to 50 million euros. [6]

The inclusion of baking soda (E 500), an artificial preservative that has never been authorized for use in meat preparations, led to problems with licensing mitite production in the European Union in 2013, when the European Commission adopted a regulation banning the use of additives in the processing of minced meat. Following the request Romanian Meat Association The Government of Romania initiated a request before the European Commission, in which it requested the taking over of this recipe in the list of traditional recipes. The European Commission approved the request, the recipe for mitites being included in the list of traditional recipes, along with Hamburger and Spanish chorizo ​​sausage. [7] [8] The use of baking soda was then allowed by way of derogation in the case of mitites, after the EC Regulation was amended and published in the Official Journal of the EU on 25 June 2014, which allowed both its local production in Romania without separate local legislation, as well as their export to other European Union countries. [9]


Cookbook: Mititei Beer Cart

Because every visit of your Majesty, as 20 years ago those of your Majesty's father, together with the honest Conu Iancu Caragiale is, in addition to honor, also a special event for our place, I want to give my turn chivalry, sharing at the wish of your honored wife, Mrs. Măriuța Baciu, the recipe for the preparation of our little ones, who, as you well know, are the most praised in all of Bucharest. Thus, I show confidence in your Majesty not to betray in any way the secret of our delicious mititai, a secret that I in turn received from the great Master Gastronomist Mr. Tică Preoteanu, my forerunner in leading the Carului kitchen. I address the same prayer to your honored wife, Mrs. Mariuta, the most perfect hostess I am glad to have known.

The perfection of the dinner evenings in the house of your Lords, to which, thank God, I was invited, determined my decision to divulge to you the secret of the most precious culinary preparation that honors our name in the capital, in the whole country and abroad.

Mititeii is a culinary product made from beef, in a finished state of seven to eight centimeters and a thickness of about three centimeters, which is served either as a snack between meals with a pint of beer, or as an entrée, or as a dish. stand-alone food. They originate in the Balkans, coming from Serbia, but they are also found in Greece and Turkey, where they were taken over by Romanian cuisine. As the name suggests, they are small rolls, being also called: small, in the Kingdom, made of meat with spices, meant to delight the taste of diners. Serve only freshly fried on a grill, either with cutlery or toothpicks in the form of snacks.

Take the beef from the neck, without removing the fat, and pass it twice through the machine, in order to grind it as well and as evenly as possible. If the meat is too lean, add some cow's fat or, in its absence, even sheep's fat, about 100 to 150 grams per kilogram of meat weighed. Under no circumstances should you take bacon, ribs or pork, which only spoil the taste and take from the wonderful flavors of the little ones.

Boil a bone marrow juice with marrow, which is well reduced, from 500 grams of bones per kilogram of meat.

Prepare for each kilogram of meat spices and condiments as follows:

  • 8 grams of finely ground pepper
  • 12 grams of dried thyme as fresh as possible, finely ground
  • 4 grams of finely ground enibahar
  • 2 grams of finely ground coriander
  • 2 grams of finely ground Turkish cumin
  • 1 gram of finely ground star anise
  • 8 grams of baking soda
  • 1 teaspoon lemon juice
  • 1 tablespoon of oil
  • 1 good head of flavored garlic and not hot

For quantities of more than five kilograms, one more measure of each of the mentioned spices will be added for each other five kilograms of meat.

Knead the meat in a saucepan for an hour, first adding the baking soda, which is quenched with lemon juice. Half of the bone juice and all the other spices, except the garlic, are added gradually, evenly and little by little. The mixture is covered and put on the glacier for a day and a night, after which it is removed, left to defrost for a few hours and kneaded once more for half an hour with the rest of the defrosted bone juice. Make a clove of garlic with lukewarm water from one head for every kilogram of meat, which is left to simmer for half an hour. Squeeze the garlic sauce into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour. It is given back to the glacier until the next day. For three hours before frying and serving the crumbs, remove the mixture from the glacier, to heat and soak after three hours or when the mixture is defrosted, the crumbs are formed as a finger long and two fingers thick , grease with oil on all sides and at the ends and leave to stand for an hour. They are fried on a hot embers of wood or charcoal, greasing them from time to time with mujdei, so as to catch a reddish crust all around. Our barbecues turn each tiny one only three times until it is fried. When fried, the little ones will decrease a little, hence their name, or the name of the little ones. Do not allow it to penetrate so that the juice containing the flavor of the spices does not dry out. If they are fried over too low a fire, the mitites fall too hard, dry out, shed all the aromatic juice and become dry. Serve with fresh buns or slices of bagel, with Mutard de Dijon or spicy and aromatic mustard, preferably with salt and mushroom. This is the only way to get the delicious mitita, as they say, only with us.

I know many of the so-called gastronomes through birturi and bodegi, especially through slums, who out of ignorance or in the spirit of false economy multiply the dough of mititei with other varieties of pork, horse or sheep. Apart from the fact that they are less fried than beef, they do not have the taste and flavor of real mitites. A big mistake is also the stinginess of spices, especially garlic and pepper. Especially garlic is the dominant part of the very specific taste of mitites.

I am happy to reveal to Mrs. Mariuta this little secret, which I know she will not pass on, just as I will only reveal it to my successor Maitre Cuisiner when she takes my place at Caru cu Bere! The mitites prepared by her are extremely tasty, but my sense of taste immediately revealed to me the lack of coriander, star anise and Turkish cumin. With these spices, Mrs. Mariuta's little ones will be incomparable!

I'm waiting for you next month when you return with the maneuvering regiment, together with Officers Dinu and Vatache to enjoy a tray of mititei and a few mugs together!

Wishing you health, good cheer and good luck, please send the humble kisses of hands to Mrs. Mariuta, the most perfect housewife and Lady in high society! God help you!

Addition 2014: This recipe does not describe how much salt is added. I recommend 1 teaspoon grated per kilogram.


Mititei - Recipes

I don't eat mititei often, but also when I feel like it & # 8230.! So I decided to go to work and try a recipe for the turkey Dukan myth. Said and done, studied various recipes, looked for the ingredient and got to work!

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

-400-500 gr turkey meat (chest and upper leg without skin and cleaned of fat)

- 1 teaspoon paprika

- 1 small head of garlic

- 250-300 ml carbonated mineral water

Chop the turkey meat and mix it with the salt and baking soda quenched with a little mineral water, knead it well. Leave it in the fridge from morning until morning, covering the bowl with a plastic foil pricked with a needle from place to place to allow air to enter.

The next day, add the crushed garlic (or given through a small grater), paprika, thyme and pepper and knead the composition well. Pour mineral water over the seasoned meat, knead until smooth and put the covered dish back in the fridge for about 12 hours or even longer. It is said that the colder the prepared mititei meat, the better the taste.
You can shape them using the meat grinder in the shape of sausages or simply by hand (even more appropriate).
They are best made on the grill with fire, but if we have no way, then we are satisfied with them made in the pan!

We consume them with a little mustard without sugar or if you are at PL with a vegetable salad!


Small recipes. Cocosatu’s super recipe, the original recipe from Caru’s with beer. Plus a "little royal" recipe

Small recipes. Because May 1st is approaching and everyone is heating the grills, why not set it on fire
some homemade mitites?

Before we get to work, here's a little history of the little ones.
Did you know that little celebrities are a Romanian specialty? Although it resembles meat products
minced from the Balkans, but also from Bulgaria, Greece and Turkey, the Romanian mitites have others
ingredients, including baking soda.
It is said that the little ones were invented in the 19th century by the chefs of La Iordachi Inn in
Bucharest. The inn was well known for its sausages, but the kitchen ran out of sheep
and put the composition directly on the embers. That's how little ones were born.
However, the official attestation appears in 1920, in a letter that the cook sent to an officer.
from the Romanian army.

Small recipes. Mititeii from Caru & rsquo with beer

Take the beef from the neck, without removing the fat and pass it twice through the car,
to grind as well and as evenly as possible. If the meat is too weak, add it
some cow's milk or in its absence even sheep, as 100 to 150 grams each
weighed kilogram of meat. Under no circumstances should bacon, ribs or pork be taken
they only spoil the taste and take from the wonderful flavors of the little ones.
Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bone to each
kilogram of meat.

Prepare for each kilogram of meat spices and spices as follows:
8 grams of finely ground pepper
12 grams of dried thyme as fresh as possible, finely ground
4 grams of finely ground peas
2 grams of finely ground coriander
2 grams of finely ground Turkish cumin
1 gram of finely ground star anasol


Homemade mititei, fluffy and tasty & # 8211 This is how the real Romanian mititei are made

We start by cutting the beef into cubes. We clean the pork breast slices of mice and bones. We were left with 300 grams of meat after cleaning. We cut the pork breast into pieces and place them next to the beef.

We equip the meat grinder with a fine sieve with smaller holes and pass the meat through it and the garlic cloves.

Crush the spices and put them in the mortar with a pestle (apart from baking soda) and turn them into a powder.

Equip the food processor with the dough kneading hook and transfer the minced meat to its bowl. For a few minutes, we knead the dough small, which we can do manually if we don't have a robot. After kneading, add the spices prepared from the mortar, the baking soda and start the robot again.

At first, the paste will be thick and quite difficult to knead. Gradually add the bone broth or cold water and knead for 7-8 minutes, during which time the paste will become soft and fluffy.

Note: if you think 250-300 ml of bone broth or water is too much, do not put all the liquid.

Transfer the obtained paste to a clean bowl and cover with plastic wrap. Put the dish in the fridge overnight.

The next day, take the bowl out of the fridge and leave it at room temperature for 30 minutes. After 30 minutes, knead the pasta for 2-3 minutes to aerate the meat. Choose a kitchen bag or bag and cut the corner to 4 cm, then fill with some of the small paste.

On a plastic bottom greased with oil, we draw long lines, not very thin. If we make the little ones very thin, they will dry when fried. Then cut the small ones to a length of 10 cm and grease them with oil. Grease a pan with oil and grease your hands, then transfer the little ones to the pan.

Cover the tray with foil and refrigerate. We put the little ones, directly from the fridge, on the hot grill.


CHILDREN'S RECIPES & # 8211 How little ones were made in the interwar period. The best recipe

SMALL RECIPES - THE BEST CHILDREN'S RECIPE In the interwar period, the Romanian was, as today, a great gourmet, and the little ones were in the top of preferences. A recipe for the little ones appears in a letter dated June 16, 1920. The recipe states the ingredients used, but also instructions to be followed when preparing the little ones. For example, the little ones must be returned to the grill a maximum of three times, it is shown in the letter, according to realitatea.net.

SMALL RECIPES - The recipe, published by the culinary website costachel.ro, was used to prepare the little ones at the Carul cu bere restaurant in the Capital, during the interwar period.

"Take the beef from the neck, without removing the fat and pass it twice through the machine, in order to grind it as well and as evenly as possible. If the meat is too weak, add some cow's fat or, in its absence, even sheep's fat, about 100 to 150 grams per kilogram of meat weighed. Under no circumstances should bacon, ribs or pork be taken, which only spoil the taste and take the wonderful flavor of the little ones.

Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat.

Prepare for each kilogram of meat, spices and condiments:

  • 8 grams of finely ground pepper
    12 grams of dried thyme as fresh as possible, finely ground
    4 grams of finely ground peas
    2 grams of finely ground coriander
    2 grams of finely ground Turkish cumin
    1 gram of finely ground star anise
    8 grams of baking soda
    1 teaspoon of lemon juice
    1 tablespoon of oil
    1 good head of flavored garlic and not hot

For quantities greater than five kilograms, add for each other five kilograms of meat, one measure more of the mentioned spices.

SMALL RECIPES Procedure: Knead the meat in a saucepan for about an hour, first adding baking soda, which is quenched with lemon juice. Half of the bone juice and all the other spices, except for the garlic, are added gradually, evenly and little by little.

SMALL RECIPES - The mixture is covered and put in the glacier for a day and a night, after which it is removed, left to desiccate for a few hours and kneaded once more for half an hour with the rest of the desiccated bone juice. Make a garlic sauce with warm water from a fork for each kilogram of meat, which is left to simmer for half an hour. Squeeze the garlic juice into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour.

SMALL RECIPES - It goes back to the glacier until the next day. For three hours before frying and serving the crumbs, remove the mixture from the glacier, to heat and soak after three hours or when the mixture is dead, the crumbs are formed as a finger long and as two fingers thickness, grease with oil on all sides and at the ends and leave to stand for an hour.

SMALL RECIPES Fry on hot charcoal or charcoal, greasing it from time to time with mujdei, so as to catch a reddish crust all around. Our barbecues turn each tiny one only three times until it is fried. When fried, the little ones will decrease a little, hence their name, or the name of the little ones. Do not allow it to penetrate, so as not to dry out the juice that contains the flavor of the spices. If they are fried over too low a fire, the small ones fall too much, dry out, wash away all the aromatic juice and become dry ”.


Here is the content of the letter:

„The recipe for mititei from the CARUL CU BERE Restaurant. Bucharest, June 16, 1920
Honorable Officer!
Because every visit of your Majesty, as 20 years ago those of your Majesty's father, together with the honest Conu Iancu Caragiale is, in addition to honor, a special event for our place, I want to give my turn to chivalry, sharing at the wish of your honored wife, Mrs. Măriuţa Baciu, the recipe for the preparation of our little ones, who, as you well know, are the most praised in all of Bucharest. Thus, I show confidence in your Majesty not to betray in any way the secret of our delicious mititai, a secret that I in turn received from the great Master Gastronomist Mr. Tică Preoteanu, my predecessor in the management of the Carului kitchen. I address the same prayer to your honored wife, Mrs. Mariuta, the most perfect hostess I am glad to have known. The perfection of the dinner evenings in the house of your Lords, to which, thank God, I was invited, determined my decision to divulge to you the secret of the most precious culinary preparation that honors our name in the capital, in the whole country and abroad.

Mititeii is a culinary product made of beef, in a finished state of seven to eight centimeters and a thickness of about three centimeters, which is served either as a snack between meals with a pint of beer, or as an entrée, or as a dish. stand-alone food. They originate in the Balkans, coming from Serbia, but they are also found in Greece and Turkey, where they were taken over by Romanian cuisine. As the name suggests, they are small rolls, being also called as follows: small, in the Kingdom, made of meat with spices, meant to delight the taste of diners. Serve only freshly fried on a grill, either with cutlery or toothpicks in the form of snacks.

Take the beef from the neck, without removing the fat, and pass it through the machine twice, in order to grind it as well and as evenly as possible. If the meat is too weak, add some cow's fat or, in its absence, even sheep's fat, about 100 to 150 grams per kilogram of meat weighed. Under no circumstances should bacon, ribs or pork be taken, which only spoil the taste and take away from the wonderful flavors of the little ones.

Boil a bone marrow juice with bone marrow, which is well reduced, from 500 grams of bones per kilogram of meat. Prepare for each kilogram of meat spices and condiments as follows:

  • 8 grams of finely ground pepper
    • 12 grams of dried thyme as fresh as possible, finely ground
    • 4 grams of finely ground enibahar
    • 2 grams of finely ground coriander
    • 2 grams of finely ground Turkish cumin
    • 1 gram of finely ground star anise
    • 8 grams of baking soda
    • 1 teaspoon of lemon juice
    • 1 tablespoon of oil
    • 1 good head of flavored garlic and not hot

For quantities of more than five kilograms, add for each other five kilograms of meat, one measure more of the mentioned spices.
Knead the meat in a saucepan for an hour, first adding the baking soda, which is quenched with lemon juice. Half of the bone juice and all the other spices, except the garlic, are added gradually, evenly and little by little. The mixture is covered and put on the glacier for a day and a night, after which it is removed, left to cool for a few hours and kneaded once more for half an hour with the rest of the soaked bone juice. Make a clove of garlic with lukewarm water from one head for each kilogram of meat, which is left to simmer for half an hour. Squeeze the garlic juice into a gauze, add the juice juice and knead the mixture once more for a quarter of an hour.

It is returned to the glacier until the next day. For three hours before frying and serving the crumbs, remove the mixture from the glacier, to heat and soak after three hours or when the mixture is defrosted, the crumbs are formed as a finger long and as thick as two fingers. , grease it with oil on all sides and at the ends and let it sit for an hour. They are fried on a hot embers of wood or charcoal, greasing them from time to time with mujdei, so as to catch a reddish crust all around. Our barbecues turn each tiny one only three times until it is fried. When fried, the little ones will decrease a little, hence their name, or the name of the little ones. Do not allow it to penetrate so that the juice containing the flavor of the spices does not dry out. If they are fried over too low a fire, the mitites fall too much, dry out, shed all the aromatic juice and become dry.

Serve with fresh buns or slices of bagel, with Mutard de Dijon or spicy and aromatic mustard, preferably with salt and mushroom. This is the only way to get the delicious little ones as they say they are only with us.

I know many of the so-called gastronomes through birturi and bodegi, especially through slums, who out of ignorance or in the spirit of false economy multiply the dough of mititei with other varieties of pork, horse or sheep. Apart from being less fried than beef, they do not have the taste and flavor of real mitites. A big mistake is also the stinginess of spices, especially garlic and pepper. Especially garlic is the dominant part of the very specific taste of mitites.

Sunt fericit sa dezvălui Doamnei Măriuţa acest mic secret, pe care ştiu ca nu îl va da mai departe, aşa cum nici eu nu-l voi dezvălui decât urmaşului meu Maitre Cuisiner când îmi va lua locul la Caru cu Bere! Mititeii preparaţi de Dânsa sunt extrem de gustoşi, dar simţul meu gustativ mi-a dezvăluit imediat lipsa coriandrului, a anisului stelat şi al chimionului turcesc. Cu aceste mirodenii, mititeii Doamnei Măriuţa vor fi inegalabili!

Va aştept luna viitoare când va întoarceţi cu regimentul din manevre, dimpreună cu Domnii Ofiţeri Dinu şi Vatache spre a savura o tavă de mititei şi câteva halbe împreună!

Dorindu-vă sănătate, voie bună şi noroc, vă rog a-i transmite umile sărutări de mâini Doamnei Măriuţa, cea mai desăvârşită gospodină şi Doamnă din înalta societate! Dumnezeu să va ajute!

Un tânăr ardelean sosit în București spre sfârșitul secolului al XIX-lea, Iuliu Moisil, confirma, însă, și el faima localului lui Iordache, legând-o de aceiași mititei: „Uneori luam masa la «Iordache», din strada Covaci, într-o sală luminoasă și plăcută […]. Ne-au impus aici excelenta bucătărie românească. Ceea ce ne-a izbit foarte mult, dar și plăcut, erau denumirile ce le aveau mâncărurile și băuturile, precum și serviciul excelent. Băieții cari serveau erau îmbrăcați în haine albe, curate, cuviincioși și sprinteni și îi auzeai strigând la bucătărie: «-Să vie mititeii!». Serveau repede și când aduceau o mâncare, țuică sau vin notau numaidecât pe o hârtie-notă, ca să nu se încurce lucrurile la plată. Un prânz bun costa la «Iordache» 3 sau 4 lei”.

Vremurile s-au schimbat mai apoi, iar locanta lui Iordache a dispărut. Mititeii, însă au rămas, de strajă între milenii. Rețeta lor prevedea, încă din 1902, că un kilogram de carne tocată trebuie să conțină cel puțin trei grame de bicarbonat de sodiu. Evropa de acum a vrut să ne interzică asta, însă n-a reușit!

Multe rețete vechi interesante găsiți în cărțile din Colecția Bucătărescu!

Detalii despre gastronomia de epocă vă oferă și Kera Calița de la Locanta Jariștea.

Pachet cărți Bucătărescu II numai 70 lei – 7 titluri!


Mititei delicioși, pufoși și suculenti – Rețetă tradițională

Începem prin a tăia pulpa de vită în cubulețe. Curățăm feliile de piept de porc de șorici și oase. Noi am rămas cu 300 de grame de carne după curățare. Tăiem pieptul de porc în bucățele și le așezăm alături de vită.

Echipăm mașina de tocat carne cu sita fină cu găurele mai mici și trecem carnea prin ea și cățeii de usturoi.

Zdrobim condimentele și le punem în mojarul cu pistil ( în afară de bicarbonat ) și le transformăm într-o pulbere.

Echipăm robotul de bucătărie cu cârligul pentru frământat aluatul și transferăm carnea tocată în bolul acestuia. Timp de câteva minute, frământăm puternic pasta de mici, lucru pe care îl putem face și manual dacă nu avem robot. După frământare, adăugăm și condimentele pregătite din mojar, bicarbonatul și pornim iar robotul.

La început, pasta va fi groasă și destul de greu de frământat. Treptat, adăugăm și supa de oase sau apa rece și frământăm timp de 7-8 minute, timp în care pasta va deveni moale și pufoasă.

Note: dacă credeți că 250-300 ml supă de oase sau apă este prea mult, nu puneți tot lichidul.

Transferăm pasta obținută într-un castron curat și acoperim cu folie de plastic. Punem vasul la frigider peste noapte.

A doua zi, scoatem castronul din frigider și-l lăsăm la temperatura camerei pentru 30 de minute. După cele 30 de minute, frământăm pasta pentru 2-3 minute ca să aerăm carnea. Alegem un poș de bucătărie sau pungă și tăiem colțul la 4 cm, după care umplem cu o parte din pasta de mici.

Pe un fund de plastic uns cu ulei, trasăm linii lungi, nu foarte subțiri. Dacă facem micii foarte subțiri, se vor usca la prăjit. Tăiem apoi micii, la o lungime de 10 cm și îi ungem cu ulei. Ungem o tavă cu ulei și ne ungem și mâinile, după care transferăm micii pe tavă.

Acoperim tava cu folie și dăm la frigider. Punem micii, direct de la frigider, pe grătarul încins.