Caltabos (recipe from the book by Silvia Jurcovan)

Name: Caltabos (recipe from the book by Silvia Jurcovan) - Tudorita K.
Ingredients: 1/2 of the liver; one kidney; 1/2 of the lungs; 1/4 of the meat and fat from the pigs head; 1/4 of the bacon from the neck; 1/4 of the skin; 1/4 of the boiled meat; 1/2 of the spleen; spices: pepper; allspice; coriander; grated nutmeg or cloves.

Appetizers - Caltabos (recipe from the book by Silvia Jurcovan) by Tudorita K. - Recipia

Caltabos Recipe – The Traditional Romanian Delight Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 4-6 Caltabos is one of the most beloved dishes in Romanian cuisine, a delicacy that evokes traditions and festive moments. This sausage, rich in flavors and textures, can be enjoyed both plain and alongside polenta or pickles. I invite you to discover how to prepare it at home, step by step. Ingredients: - 1 kg pork (shoulder or neck) - 300 g bacon - 1 large onion - 200 ml water - 200 g rice - Salt (to taste) - Ground pepper (to taste) - Dried thyme (optional) - Pork casings for stuffing (enough to make the sausages) Preparation: 1. Preparing the ingredients: Start by cutting the pork and bacon into small cubes. This will facilitate the grinding process and help achieve a uniform texture. Peel and finely chop the onion. 2. Boiling the rice: In a pot, add the rice and 200 ml of water, then boil until semi-cooked. This will absorb the flavors and contribute to the consistency of the caltabos. The boiled rice adds a touch of finesse and helps maintain the moisture of the dish. 3. Grinding the ingredients: Use a meat grinder with a fine mesh. Pass the pork, bacon, onion, and boiled rice through it. This process will ensure perfect homogeneity of the mixture. 4. Seasoning the caltabos: This is where personalizing the recipe becomes interesting. Add salt, ground pepper, and thyme to taste. It is important to taste the mixture to ensure that the flavors are balanced. You can also add other spices, such as marjoram or sweet paprika, to give it a distinctive flavor. 5. Stuffing the pork casings: Use the prepared pork casings that have been cleaned and washed. Fill them with the meat mixture, being careful not to overstuff them to avoid breaking. Tie the ends with kitchen twine to keep the filling inside. 6. Boiling the caltabos: In a large pot, add salted water and bring it to a boil. Carefully place the caltabos in the pot and let them boil for about 1.5-2 hours on low heat until well cooked. Make sure the water does not boil too vigorously to avoid breaking the sausages. 7. Cooling and serving: Once cooked, remove the caltabos from the water and let them cool on a wire rack. This step is essential to maintain their shape. You can serve them warm or let them cool for later consumption. Serving suggestions: Caltabos pairs wonderfully with warm polenta, assorted pickles, and a spoonful of sweet mustard. For a touch of originality, you can add an apple sauce or a cabbage salad. Possible variations: For a more aromatic caltabos, you can try adding minced garlic or fresh herbs like parsley or dill. You can also experiment with different types of meat, such as beef or lamb, to create a unique version of this traditional dish. Caltabos is not just a delicious dish but also a way to bring family and friends together at the table. This simple and quick recipe will surely become a favorite in your kitchen. Enjoy every bite and savor the traditional flavors!

Category: Appetizers Author: Tudorita K. Views: 1 Date: 05.10.2024

Facebook Pinterest

Appetizers - Caltabos (recipe from the book by Silvia Jurcovan) by Tudorita K. - Recipia 1

Categories