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Piftie - gelatine pork pie


Piftie - Romanian recipe for Christmas and New Year
Ingredients: Pork
2 feet, pig ears or
1 / 2 pig's head
a piece of pork
1-2 bay leaves, carrots
1-2

salt 2-3 cloves crushed garlic


parsley Method: Boil
parts of the pig in the water (doubles as the height of the meat in the pot) until the water is to put flesh and falls down by itself 'bone. You can also boil for hours (5-6). Water must not be salty because it evaporates and the resulting broth is salty trope. In the last hours of boiling you add 1-2 bay leaves, 1-2 carrots and salt glove just fine. You put in the broth 2-3 cloves of crushed garlic and then the broth is made to filter a few times. In small bowl you put the pieces of meat, sliced \u200b\u200bcarrots and fresh leaves of parsley and then you add the broth. It is left to rest without touching for a night on the terrace or in an unheated room. It must not freeze. If the soup is too fat is left in engine cooling a can and then removing the fat on, it warms again and add the broth over the carne.Quando uses rotating the bowl in the plate.

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Ingredients:
a hell of a kilo
about 150 gr.

bacon soup 1 kg. 1 cup potato

75 grams of milk.

butter 2 eggs salt pepper



nutmeg Preparation:
Boil the cabbage for 10 minutes, drain and then chop it coarsely to braise in a pan with the chopped bacon and fried. Moisten with broth, then season with salt, pepper and nutmeg and bake on low heat for 10 minutes. Put the cabbage stew in a baking dish and cover with buttered mashed potatoes prepared with 1 kg. of boiled potatoes, hot milk, butter, salt and 2 egg yolks. Bake for 20 minutes in oven at 150 degrees.

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Cozonac potatoes and cabbage - the dove


The traditional dessert for Christmas and Easter.

Ingredients:

1. To pasta:
- 1 kg. flour;
- 4 eggs;
- 1 teaspoon salt;
- 200 gr. sugar;
- 40 gr. yeast
- 200 ml. seed oil or 200 gr. butter;
- about 250 ml. milk;
- 1 vial rum aroma

2. For the filling:
- 250 gr. chopped nuts;
- 20 gr. cocoa;
- 150 gr. sugar;
- 100 gr. raisins;
- 100 ml. alchermes or other sweet liqueur x;
- 100 ml.
milk - 200 gr. candied fruit.

Cooking time: 50 min.

Preparation:

Put the flour in a large bowl and the center gets the yeast dissolved in a cup with a teaspoon of sugar, beaten eggs with salt and sugar and finally the flavor.
how to work the dough and add a can at a time up to the warm milk, when he took all the flour. The resulting paste is starting to work add the melted butter or a can at a time until dough is elastic, which has absorbed all the butter.
It puts the heat and cover to rise for 1 hour - 1 hour and a half.

The filling is made by mixing the nuts with a cream made from sugar, cocoa, where the liquor was put to soak the raisins overnight and milk.
You add the raisins and candied fruit. The filling should not be liquid, milk and liqueur and mix only serves to soften the nut.
one kilo of flour you should get 1.8 kg. of dough. You should get two in the panettone molds plumcake those of 30 cm in length plus a little more.
It thus takes a piece of dough 350 gr. and stretches a rectangle. On one side lies a long strip of about 4 cm of stuffing and then begins to roll from the side with the filling and close the ends well. Then the 2 rolls they turn on each other and put in buttered mold it still leaves a rise in a warm place for one hour. Then you put in the oven at 175 degrees for 50 minutes. It is proof of the toothpick into the mold and allow to cool for 10 minutes then placed on a wooden board or cloth to cool down completely.
Cut into slices when cold.