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Caltabos

Caltabos

Cook the onion for about 2 minutes in oil.

wash the rice and soak in warm water for approx.10 minutes.

Mix the meat with the rice and the hardened onion, put 1 teaspoon ground pepper

and 1 teaspoon of salt.

Mix well.

From this composition the caltabos mats are filled.

In a tray we put the 4 caltabosi, enough water to contain them, but not to exceed them,

grease them with oil, put the bay leaves and a little salt.

Preheat the oven to 200 degrees and let the caltabos cook for 20-30 minutes,

until it browns on top.


Caltaboş RECIPE. How to prepare caltaboş

1. For starters, wash all entrails thoroughly with plenty of cold water.

2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

Caltaboş RECIPE. 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

5. Finely chop the onion and brown in the remaining lard.

Caltaboş RECIPE. 6. Boiled pork and offal are passed through the mincer.

7. Place the minced meat in a very deep bowl and mix well with the onion. Add the ground pepper, allspice and nutmeg. Knead well by hand and add boiled rice, then season with salt to taste.


Caltaboş RECIPE. How to prepare caltaboş

1. For starters, wash all entrails thoroughly with plenty of cold water.

2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

Caltaboş RECIPE. 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

5. Finely chop the onion and brown in the remaining lard.

Caltaboş RECIPE. 6. Boiled pork and offal are passed through the mincer.

7. Place the minced meat in a very deep bowl and mix well with the onion. Add the ground pepper, allspice and nutmeg. Knead well by hand and add boiled rice, then season with salt to taste.


THE BEST CALTABOŞ! TRADITIONAL RECIPE

Caltaboşii are traditional dishes that should not be missing from the table of Romanians during Christmas. Learn how to make them according to a traditional recipe, extremely simple! Here's how to prepare it!

INGREDIENTS
• the entrails of a pig (kidneys, liver, lungs, spleen)
• 700 g of meat
• 1 piece of bacon
• 5 onions
• 2 carrots
• 300 g of rice
• 500 g of buckwheat
• Bay leaves
• salt
• pepper
• nutmeg
• ienibahar
• pig intestines
• a little bit of oil

METHOD OF PREPARATION
1. Wash the meat and entrails well and boil them in cold water together with the bacon.
2. After it starts to boil, froth the soup and add the pepper, bay leaves, salt, two onions and two carrots.
3. Meanwhile, chop three onions and fry in a little oil.
4. After the entrails and meat have boiled, remove them from the pot and leave to cool. Then they go through the mincer, sprinkled with hardened onions.
5. Put the rice and buckwheat in a pan and lightly fry. Allow to cool, then put in a gauze and boil in the water in which the organs were prepared.


Moldovan house cake recipe

750 grams of minced pork
four tablespoons of rice (like this one here)
a hardened onion
a tablespoon of oil
two tablespoons of water
salt, pepper, thyme, to taste

chalky intestines for chisca
a can of vinegar
a medium onion

Preparation for the recipe for Moldovan house cake

  • The day before we start making the cake, we rinse the mats very well, several times in cold water and then we put them in vinegar in which we put a finely chopped onion and leave them overnight.
  • The next day we take them out of the vinegar, rinse and rub them very well with a little corn and grate them carefully using a knife with the part that does not cut, trying to remove the last remnants of impurities from the matte. NOTE! It is very important to clean the mats very well. Otherwise the cake will have an unpleasant smell and taste!
  • Boil the rice for ten minutes and then drain it
  • Heat a tablespoon of oil in a pan and add the chopped onion, let it cook for a minute or two, then add water and continue cooking the onion for another ten minutes, turn off the heat and let it cool.
  • Mix the rice with the minced meat and the hardened onion and season with salt, pepper and thyme. Note! I did not write the amounts of salt, pepper and thyme because it depends on everyone's taste. We usually eat less salty.
  • We fill the intestines with the obtained composition, taking care not to stuff too much composition in them, because when the rice is cooked, it will swell and we need space.
  • We tie the stuffed mats at the ends, prick them from place to place and put them to boil in a pot with cold water, taking care that, from time to time, we prick them with a fork.
  • Let them boil for an hour on medium heat after which we can take them out of the water, leave them to cool and keep them in the fridge until we want to eat them.
  • Cut into slices and fry on both sides in hot oil. Serve with hot polenta and a beet salad with horseradish.

Have a craving for a Moldovan house cake!

Note: I found out on Facebook that it can also be eaten in soup. Here is what I learned from Mr. Ioan Cristea about how to make chisca that is put in soup

At my place in Ocna-Mures, the meat from the pork neck was made with bacon and everything. Cut into pieces the salt, pepper and add garlic and a certain amount of water where the mice boiled. Mix everything and put the contents in a thick mat of pork. After tying the heads, it was placed in a pot of boiling water and kept for about 2 minutes and then taken out on a dog to cool. He smoked it together with the sausage and when he wanted to use it, he cut a piece as needed. It was superb !!

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Ingredient Sangerete, Caltabosi and Toba:

  • pig's head (you can keep your ears for meatballs) with a snout and tongue, no brain
  • rind
  • organs: lungs, liver, heart, spleen, kidneys, lungs
  • for bleeding, in addition: soft bacon (like the one from the goiter)
  • fresh blood collected from the pig
  • optional, for caltabos: 2 grated onions on a grater, hardened in 1 tablespoon of lard until they become a paste, without browning at all
  • salt, pepper, garlic
  • at choice, allspice or ground coriander, nutmeg
  • wider, well-cleaned (or purchased) pork mats or artificial membranes for butchery

Preparation of Bleeding, Caltabosi and Drum & # 8211 boiling

With all the regret for the most sensitive, if you want to make blood, which, in my opinion, is the tastiest preparation, it all starts with collecting blood at the time of slaughter, capturing in a vessel the jet of blood that spills when the pig is stabbed.

In this blood is added coarse salt (about 3 tablespoons) and mix quickly and insistently, for a long time, in one direction. The blood that cools to room temperature is kept in the kitchen, to prevent the formation of clots, and will be used immediately. If it accidentally coagulates, however, the blood can filter through the sieve.

After paring and washing the pig, it is cut. The head is also cut, splitting into two or more pieces. Large boilers with boiled water are prepared, in which the head, kidneys, slung, lungs, heart, spleen, tongue, mice and a piece of soft bacon for blood are boiled, without adding salt. As it can be seen, other inhabitants of the household also seem very interested in the steaming content of the boiler, I think that the cat would almost bathe in the boiler, if it were not discouraged by too high a temperature.

Allow to boil until the meat falls off the pork head and towards the end of cooking add the liver. It only boils until it needs to turn pink in the middle. Otherwise, the liver hardens, becomes gray and sandy and will give an unpleasant texture to the dishes. After they are all cooked, remove the organs and meat with a strainer and leave to cool.

Preparation and seasoning of blood sausages, caltabosi and drums

Bone the meat and choose carefully any bones.

The heart, the tongue, some meat from the head and a few mice are put in a separate bowl for the drum.

If the spleen is used, it is set aside, it will be used strictly in the preparation of the blood sausage, if it is mixed in the composition for caltabos it will blacken it.

The soft bacon is cut into small cubes (0.5-0.8 cm.) And kept aside (also for bleeding).

Start chopping the meat and boiled organs with the spleen, which are passed through the machine and collected in a separate bowl. The rest of the organs, the meat and the mice are ground as desired, larger or smaller. We grind quite finely, for a finer consistency of dishes (that's how we like it).

In the mince for caltabos, add the soup from the boiler, little by little, mixing until a fluid paste is obtained (when it cools, it will gelatinize and harden).

Separately, mix the preserved blood with the ground spleen, diced bacon and so much caltabos paste until a pasty mixture is obtained, which is thinned with the soup from the boiler.

Season both compositions with salt, pepper and garlic to taste (I put 18 grams of salt, 10 grams of ground pepper and 30 grams of garlic / kilogram of composition). Keep in mind that the blood added to the bleeding already has a salt content. Depending on the taste, you can add finely chopped onion, hardened in lard to the caltabos composition until it becomes a paste (I really like it) and other spices: allspice, ground coriander or nutmeg. It is best to taste the composition and match the salt / pepper / seasoning according to everyone's preferences.

Fill well-washed pork mats (to have no odor) or purchased mats that have been kept in warm water to rehydrate with these compositions and tie at the ends with string, then gather in the form of circle. Boil the caltabos and blood sausages for about 30-40 minutes in the soup in which they boiled the organs, over low heat. Carefully remove to a flat surface and allow to cool completely.

Drum it fills in the stomach of the pig or, in the most unfortunate case, in the artificial membrane. Cut the meat from the head, strips of mice, tongue and heart into suitable pieces. Add enough soup from the boiler to cover them and season with salt, pepper, minced garlic, allspice or coriander (to taste). Mix well and fill the pig's stomach. It is tied with string and boiled in the soup in which the organs were boiled, over a very low heat (without boiling). Boil for about an hour, then cool on a flat surface. If the artificial membrane is used, the drum does not boil, it is simply left to cool on a flat surface.

Tasting is the most pleasant moment, of course:

Caution: none of these preparations can be stored for a long time. They are very tasty, but only as long as they are fresh, so it is advisable not to make too large quantities and to consume them quickly. By smoking, you can extend the shelf life of these sausages by a bit, but not by much. Our habit is to give as many of these dishes as possible, so that all close friends and the whole family can enjoy them.


Sausages

then mix with egg, washed rice, finely chopped onion, salt, pepper, dill, sarmale spices and 1 tablespoon of broth.

The mats are washed very well with cold water

and fill with the obtained composition. It flattens slightly by hand.

In the end, the mats do not have to be very full, because during cooking they also tighten and the rice in the composition swells.

Bring to the boil in water, and when it starts to boil, add the 2 tablespoons of broth hardened in a little oil.


Caltaboși & # 8211 Chișca de Bucovina. Simple recipe, as our grandparents did

Chisca from Bucovina is a good sister to the caltabos, who in Oltenia is badly called "matz - matze" and chisca means in the end about the same thing in some Slavonic languages, except that it doesn't sound bad to us. The difference between chisca and caltabos is that it also has rice in its composition.

As Christmas knocks at the door, you can't say you didn't have recipes on hand

Let's get to work. I put the pig's head (cut into 4), the organs (liver, lungs, kidneys, heart and spleen) and a few pieces of meat and bacon in a large cauldron, with salt, a few peppercorns, a few onions and some parsley

After they boiled, I took them out and left them to cool.

In the water in which the organs were boiled, the rice is boiled, everyone puts what they consider, I put a little more than half a kilogram on the organs of a pig.

After they cooled, I put them through the meat grinder, I adjusted the salt and pepper, I put the boiled and cooled rice as well.

I mixed all this well, normally the gut is made in the large intestines but those are harder to clean and uglier so I filled the same intestines as for sausages.

I tied them at each end and put it to boil, it must be boiled over low heat and before that it must be pricked from place to place with a toothpick so that it does not crack when boiled. After boiling

10 min. I took it out on a wooden bottom

I put another bottom on top and a pot on top to press it.

After it has cooled, it is eaten according to preference, I with bread and mustard, my grandmother, for example, prefers it fried in a pan with polenta, it seems to me a combination that I can't try

Most of them I froze, it's much better boiled kiosk after I thaw it than if I had frozen it ready boiled.

A healthy and very tasty alternative for sausages injected with dirt and commercial water.


Caltaboş RECIPE. How to prepare caltaboş

1. For starters, wash all entrails thoroughly with plenty of cold water.

2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

Caltaboş RECIPE. 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

5. Finely chop the onion and brown in the remaining lard.

Caltaboş RECIPE. 6. Boiled pork and offal are passed through the mincer.

7. Place the minced meat in a very deep bowl and mix well with the onion. Add the ground pepper, allspice and nutmeg. Knead well by hand and add boiled rice, then season with salt to taste.


How to boil caltaboş? Christmas recipes

Caltaboş RECIPE. Caltabos is a specialty prepared from pork entrails. Unlike lebar, caltabos also contains different entrails and rice, and the recipes differ from one region of the country to another. The secret for a special taste is given by the choice of spices and the balance between the pork organs and the fat it contains.

SOURCE: realitatea.net

AUTHOR: REALITATEA.NET

Caltaboş RECIPE. Here are the necessary ingredients: 2.5 kilograms of pork offal (liver, kidneys, spleen, heart) 250 grams of pork fat 700 grams of white onions 1 large cup of rice 4 bay leaves 1 clove of cleaned garlic 1 tablespoon grated nutmeg ground 1 tablespoon grated allspice beans ground 100 grams of lard well washed pork salt black pepper minced 1 tablespoon peppercorns.


Caltaboş RECIPE. How to prepare caltaboş

1. For starters, wash all entrails thoroughly with plenty of cold water.

2. Boil a large pot in which you add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Then the pork organs and the meat are boiled, all cut into large pieces. They must be cooked over low heat.

Caltaboş RECIPE. 3. After boiling until well penetrated, the organs should be removed from the pot and left to cool. However, the juice is kept warm.

4. The rice should be washed in cold water and browned in two tablespoons of lard, until it becomes glassy. Then quench with two and a half cups of the juice in which he boiled the meat. Bring the rice to a boil, then make a small fire and let it boil for another 10 minutes, covered with a lid. At the end, let it cool completely.

5. Finely chop the onion and brown in the remaining lard.

Caltaboş RECIPE. 6. Boiled pork and offal are passed through the mincer.

7. Place the minced meat in a very deep bowl and mix well with the onion. Add the ground pepper, allspice and nutmeg. Knead well by hand and add boiled rice, then season with salt to taste.


Video: Caltaboși Galbasi țărănești (December 2021).