The first time, that is 22 years ago, when I saw this dish, I honestly felt like throwing up: ;) Aaaaa, a clarification: the people of Răgăneşti are the inhabitants of the capital and its surroundings;) This is the Kingdom;) The Transylvanians, the people of Banat and probably the Moldovans, I haven't done any research yet, opposite the Moldovans !!! a flash through the brain;)) But every year I tried to recover;) And look, this year I really prepared it with great pleasure for TataZmeu;) and I even passed the test with BRIO;)
- pork shoulder about 500 g,
- thick pork mats 3-4 pieces,
- small grain rice about 250 g,
- iodized salt,
- freshly ground pepper,
- For the juice:
- bay leaves 3-4 pieces,
- water about 1000 ml,
- peppercorns of three colors.
Preparation time: less than 60 minutes
RECIPE PREPARATION Caltaboși from Răgăneşti:
Finely chop the pork, season with salt, pepper, add the washed and cleaned rice. The cleaned mats are lightly filled with the above composition, because the rice will swell with fever. Here I thank Oana the cook, for advice;) After the thick pork cheeks have been filled, tie them at both ends so that the filling does not fall off. In a large bowl put approx. 3000 ml of cold water, season with bay leaves, colored pepper and a little salt, put the caltabos and leave to boil for approx. 30 minutes on low heat uncovered. Serve hot, in boiling juice, with horseradish salad;) Honestly the pictures do not capture the real taste;)
How to prepare the best drum
Caltabosi it is prepared from pork and bones, organs such as the heart and lungs. The liver should be avoided as it strengthens the preparation and mice. All are boiled for about two hours, then the meat is removed from the bones, minced in the machine, seasoned with salt, pepper, possibly allspice and a little garlic.
& Icircn regarding drum, & rdquoWe in the country make it classic, only from the collar, tongue, mice, head, organs (without liver, that it becomes fad), mice and beef bones. The organs are boiled separately from the stalk and the head, and when they are ready, they are cut into small pieces. In another pot the meat is boiled, then here, in the same water, the bones and the mouse are boiled to give the gelatin. I put garlic, salt, pepper in this juice. The meat is deboned, diced, mixed with the organs and the gelatinous juice is poured over them. Stir for 15 hours in 15 minutes. When it gets colder, but it is still warm, we put the preparation in natural beef, taken from the butchers & rdquo, we find out from Dumitru Stroie.
Caltaboşi recipe like you've never done before & # 8230 You will repeat this recipe!
One thing is certain: there is no Christmas without the festive table. Here is the best recipe that you will never forget.
Method of preparation
For the preparation of caltabos you need the following ingredients: 2.5 kilograms of pork offal (liver, kidneys, spleen, heart), 250 g of fatty pork, 700 g of white onions, 1 large cup of rice, 4 bay leaves, 1 head of garlic, 1 tablespoon grated nutmeg, 1 tablespoon grated allspice, 100 lard, finely washed pork belly, salt, ground black pepper, 1 tablespoon peppercorns.
To start, wash all the entrails well with plenty of cold water. Boil in a large pot and add the bay leaves, 2-3 tablespoons of salt, garlic cloves and a tablespoon of peppercorns. Afterwards, boil the pork organs and the meat, cut into large pieces. Bring to a simmer.
After boiling, remove the organs and leave to cool, but keep the juice warm. Wash the rice in cold water and brown in lard then quench with two and a half cups of the juice in which the meat was boiled. Bring the rice to a boil, then make a low heat and simmer for another ten minutes. Finely chop the onion and brown in the remaining lard. Put the cooked pork and entrails through the mincer.
Put the meat in a bowl and mix with onions. Add the ground pepper, allspice and nutmeg, add the boiled rice and season with salt. Fill the mats with this composition, tie at one end and boil in the water in which the organs were boiled. Remove from the water and allow to drain, then leave to cool.
Traditional House Slippers
Today we will do Caltaboși. In my family we always make them according to this recipe. Caltabos come out very well seasoned and flavorful. Homemade sausages are not only fresh, they are also much better in taste and we know exactly what they contain.
1.5 kg of mice
1 pork head cut in half, without duck
2 kg of pork liver
In a larger pot put the head and the mouse to boil. Put cold water until the meat is covered. Let the meat simmer for 4-5 hours until it comes off the bone.
When the meat is cooked, take it out of the pot and let it cool a little.
Put the liver in the same water in which the meat was boiled and cook it for about 30-40 minutes, or until we stick a toothpick and no blood comes out. We take it out of the boil.
Patiently loosen the meat from the bone of the head.
Now we're going to grind the meat. In the meat mincer, alternately add meat from the head, liver and rinds, until we finish chopping it all.
Ingredients for making caltabos:
about 10 meters of sausage mats
boiled and minced meat that I made earlier
2 larger heads of garlic that I gave through the grater
salt and pepper to taste, about 4-5 tablespoons of each
400 ml of the liquid in which the meat was boiled
2 tablespoons paprika
In a larger bowl put the minced meat, salt, pepper, paprika, garlic and the liquid in which the meat was boiled. We mixed everything very well by hand for a few minutes.
We fill the sausage making machine with this mixture. We take a piece of mat and tie it with thread. We put it on the sausage making machine and fill it, then we tie it to the other end with the same thread. We continue to do the same until we finish the whole composition. I made 10 meters of caltabos.
In the same water in which we boiled the meat we will boil the caltabos, but first we add about 300 ml of cold water, to cool the liquid a little. If we put the caltabos directly in boiling water, it would crack.
We put the caltabos in the water and leave them on the fire just enough to boil. Then we turn off the heat and let it sit for another 30 minutes.
Remove the caltabos from the water in which they boiled in a bowl of cold water. We wash them a little of the fat on them, then leave them on a tray to cool. I let them sit overnight in a cool place.
Look how good the next day looks! The caltabouses hardened and I was able to cut the perfect slices. They taste great. I love to eat them with both mustard and apples.
Bacon can be prepared in several ways
The drum is made of ciolan, tongue, rind, head, organs and bones of beef. "The organs are boiled separately from the stalk and the head, and when they are ready, they are cut into pieces. In another pot the meat is boiled, then here, in the same water, the bones and the mouse are boiled, to give the gelatin. I put garlic, salt, pepper in this juice. The meat is deboned, diced, mixed with the organs and the gelatinous juice is poured over them. Stir in it for 15 hours every 15 minutes. When it is still cold, but it is still warm, put the preparation in natural beef mat, taken from the butchers ”, he adds.
Bacon, on the other hand, can be prepared in several ways, the recipe varying depending on the area from which it came. You can boil the belly in cabbage juice for 40-45 minutes, add garlic and leave to soak for two days, then powder with paprika. The bacon on the back is soaked in salt and kept in the cellar for at least three weeks, at 15-18 degrees Celsius. "The longer it stays in salt, the younger it becomes. Then rinse with salt, let it simmer and let it cool. Rare fumes are given in order to penetrate better. It lasts for more than two months in a dry and cool place ", explains the specialist.
Recipes for the Christmas table. Two traditional Caltaboși Recipes from two regions of the country
Caltaboși recipes differ depending on the areas of the country, as well as their name, in some areas they are also called cartaboşi, chișcă or calbaji.
Traditional homemade caltaboşi
Caltaboșii are a kind of c & acircrnaţi prepared after cutting the pig, to be served at the Christmas table. The composition differs from one area to another, some are prepared with pork entrails and rice, others only with pork and rice, & icircn some areas are added and eggs, and & icircn others are added and s & acircnge collected to cut the pork, left to they coagulate, boil and chop and are called s & acircngerete.
Here are two recipes for caltabosi, from two areas of the country: The recipe for Caltaboși from Muntenia and The recipe for Moldovan Caltaboși.
Ingredients for the Wallachian Calves Recipe:
- 1 kg of pork, & icircmpanata
- 150 g of rice
- 2 large onions
- 1 tablespoon oil, or melted lard
- salt and ground pepper
- 1 sprig of thyme
- 2 bay leaves
- pork chops
Preparation for the Wallachian Caltaboși Recipe
Fry the finely chopped onion in a little oil or melted lard, then add the well-rinsed rice. Mix well to slightly hydrate the rice, then leave to cool.
The meat is passed through the mincer and added over the onion and rice mixture. Season with salt and pepper and mix the composition, then fill the well-cleaned pork cheeks. The mats will not fill to the maximum but more easily, because the rice will hydrate along the way and there is a risk of it breaking.
The caltabos are boiled in water so that they are well covered. Add water and bay leaves, a sprig of thyme and peppercorns.
Bring water to a boil with a pinch of salt, bay leaves, thyme sprigs and peppercorns. When the water reaches the boiling point, the caltabos are introduced and left to boil over low heat. Stir from place to place with a toothpick so as not to crack.
The caltabos are boiled when left at the base of the vessel.
Remove and leave to cool. Caltabos can be served sliced, as such, or fried.
Also in the category of recipes for the Christmas table, you can also see:
Ingredients for the Moldovan Caltaboși Recipe
- 1 kg of pork offal: liver, heart and lungs
- 1 kg more fat pork
- 2 onions
- 150 g of rice
- pork chops
- salt and ground pepper
- peppercorns and allspice berries
- 2 bay leaves
Preparation for the Moldovan Caltaboși Recipe
The entrails and pork are boiled, separately, in salt water, peppercorns, allspice and bay leaves, as in the Leper's Recipe.
Finely chop the onion and fry in a little oil, then add the rice. Add a little meat broth, so that the rice is hydrated. The rice must be boiled about.
The meat and boiled entrails are passed through a mincer, then mixed with rice and onions. Season with salt and pepper and fill the pork intestines with this composition. Tie at the ends and boil in the soup that boiled the meat for 15-20 minutes, over low heat. Stir in the stalks during boiling to prevent them from cracking.
Caltaboşi with blood (n.m. Sângerete)
"When the pig is stabbed, the blood is collected in a salt bowl in which it is always chewed until it cools. The mats are cleaned, each mat is blown so that it is not broken. In this fat on low heat then the blood passed through a sieve, pepper and anything else smells as you like as blood as much fat onion, a little less. The blood that has clotted is poured into a bowl of warm water. From the filling before filling the caltabos, put something to boil and then taste it to see if it lacks something. The whole mixture is made on the corner of the car so that it does not clot. Fill the caltabos with a larger funnel, tie short, boil with cold water, slowly they are ready when stung with a needle no more blood comes out so warm they wipe quickly to stay shiny as long as they cool, turn when one side when the other to choose the fat in the middle. They are served grilled fried, with sweet mustard and chopped chopped vegetables ”& # 8211 CULINA - RODICA, Cookbook, Bucharest 1913.
Recommendation of the week: Where can we buy the best caltabos or sausages for Christmas
Around the winter holidays we have many offers of more or less traditional dishes, which we should check very well before choosing. They are very talented producers, who love their business and try to launch traditional sausages without additives, made according to the best recipes, but there are others who only take advantage of market trends and launch products full of additives, unrelated to traditional ones. One of the first clues for choosing the best caltabos or sausages for the Christmas table is the market: if the products are very good, they are also very sought after, and the quantities are relatively small, because they are not made in factories, but in small butchers. or even in the kitchens of agritourism guesthouses.
It is relatively easy to "spot" the places where you can buy products of very good quality, very fresh and that keep the tradition of the area of origin of the recipes, if we look at some clues: the manufacturer is already famous in the area where it operates. , is assaulted by customers, becomes a small local "brand" and does not produce a large amount of food, because it does not have a processing plant. Usually, these small local brands have certified products and can boast of the recipes they have collected from the area where they operate. Cristina Nicola is one of the creators of such a local brand, in Alba county: "Cămara Moțului". He started from an agritourism pension in Arieșeni (Vank Tourist Complex - Sarra Vank and Vila Vank pensions) and ended up launching more and more traditional products, precisely because all the clients who came to his pensions demanded products for the home. Thus was born "Cămara Moțului", with recipes taken from the grandmother of the initiator of the brand, from Albac commune, and the brand became one of the best known in Țara Moţilor, having a unitary concept, created by Cristina Nicola, specialized in May many fields, being a graduate of ASE, Law and with a master's degree in Tourism.
Follow Grandma's recipes
The specialist explains what steps we must follow when looking for traditional products. "First of all, sausages are traditional only if they follow the recipes from the grandparents and if they do not contain any food additive. I took the recipes from my grandmother, from Albac, and to really make the best products, we use only meat from pigs from the households of the locals, who feed their animals with fresh cow's milk. The taste of homemade sausages, caltabos, drums and other traditional sausages is totally different from the taste of factory processed products, because the meat is very fresh, it is of much better quality compared to that of animals. raised on farms and sometimes improperly fed, and our production, in relatively small quantities, in the kitchen of the pension and not in the butchery or factory, ensures a clearly superior quality, compared to other sausages described as traditional ", explains the owner of the" Cămara Moțului "brand . The difference between a cold-smoked sausage smoked with only beech sawdust and one on which a smoke substitute is applied can be immediately felt in the taste of the product. In addition, the substance that some manufacturers use to mimic the taste of smoked sausages is very harmful.
The secrets of my grandmother's recipes from Albac
Traditional Albac sausage recipe: pork leg or shoulder, fresh bacon, garlic, thyme and a little paprika. They are put in mats, then they are blown away, and at the end, they end up in the smokehouse, necessarily with beech sawdust and cold smoke. "We also put meat on the drum, so that it is consistent. In our country, caltaboş is not made with rice. It is scalded and then squeezed, from one day to the next, and for those who prefer it smoked, it can also be left to smoke ”, says Cristina Nicola, the creator of the“ Cămara Moțului ”brand, from Alba county. Cristina specialized in traditional cuisine, which she raised to the rank of art. "I make all the recipes as for my family. I also make natural fruit juices, because I started making them for my children and I know how important it is to know what to drink. I also make jams and zacusca, but also cheeses according to recipes from this area. Most customers order zacusca, jam and syrups. I am also authorized for cheeses with grapes, cranberries, dill, pepper paste and other recipes, all natural, which are not found anywhere. We have a cheese factory in Horea commune and we have contracts with small shops in the country, and through orders, we deliver the products all over the country. We can only deliver the sausages in the cold season ", says Cristina. Zacusca of ghebe, mushrooms, yolks, eggplant or beans, all made according to traditional recipes from the Land of the Moţilor, are the most sought after during Lent. Sweets and syrups are certified as traditional products of the "Cămara Moțului" brand (camaramotului.ro). And the prices are much lower than at the holiday fairs in the country: such a jar of jam, made from fresh fruit, according to traditional recipes and without any food additive, costs 14 lei, and the special cheese from Horea costs 40 lei. lei per kilogram. "What we do is a family business, and the products are made from the heart and for the soul, which is also reflected in the modest prices we have," says Cristina Nicola.
I want to launch Cheeta Moțească, a product with a geographical indication, because it is the staple food of the moţi in this area. Thus, we also promote the tourist area in Alba County, where we already make special culinary circuits. People have come here to cook relics and are very pleased with the agritourism offer in this area.
CHRISTMAS CALTABOȘI RECIPE. Three simple ways to prepare caltaboşi
Method of preparation:
To start, the meat mixture is taken and put in the mincer, then, in the composition is added onion, a teaspoon of salt, one teaspoon of pepper and one of thyme, raisins, grated carrot and rice, which has been washed well beforehand. .
Peel a squash, grate it and wash it with the meat mixture. Tie at the ends and bring to a boil in a 3-liter pot. Add 1 bay leaf, sliced lemon, a sprig of thyme and 2-3 raisins. Leave on low heat for an hour. Then remove from the heat and eat hot.
Recipe Caltaboși - variant 2
â— pork organ
â— a language
â— 2.5 kilograms of rice
â— 12 onions as small as ping-pong balls
â— 2 tablespoons pepper
â— 1 tablespoon of paprika
â— a handful of large salt
â— 2 tablespoons dried thyme
â— 9 tablespoons full of lard
Method of preparation :
Boil the pork organs with plenty of water. When they have boiled, the organs are removed from the pot, except for the tongue, which is left to simmer for another 20 minutes. Meanwhile, fry the rice in 4 tablespoons of melted lard. You will know that the rice is fried when you touch a few grains with your fingers and feel them as rough as pebbles.
Add the hot organ soup over the rice, without the tongue, until it passes with 2 fingers over it and it is given in two or three short boils, during which time it turns well. Then remove from the heat and leave in a cool place, not in the refrigerator, but on the balcony. After half an hour the composition is checked the rice, it must be boiled, and if it is dry add hot soup.
After the organs have cooled down a bit, cut them into large pieces and put them in the mincer. Finely chop the onions and fry in the remaining lard.
Put the rice and fried onion with lard and then the spices over the chopped organs. Mix all the ingredients until smooth and then at the end add salt and pepper to taste and mix again.
The mixture is placed in the small intestine as if we were making sausages. A tube shredding machine can be used to form sausages.
The obtained caltabos put in the rest of the hot soup on the organs and boil for 10 minutes in a row, but without boiling the soup. Then remove from the soup and leave to cool. Caltabos can be served cold or fried.
Recipe Caltaboși - recipe 3
â— 2 kilograms of pig organs (lungs, liver, heart, kidneys)
â— 400 grams of fatty pork (meat)
â— 200 grams of rice
â— pork mats
â— thyme twigs and ground
â— salt and pepper to taste
â— oil for frying
Method of preparation:
The organs are cut long and in the middle of the evening and left in cold water, to leave any traces of unpleasant odor. The next day, the organs are boiled, with a few sprigs of thyme, in salted water. Separately boil the piece of meat and rice. After the organs have boiled in half, remove the thyme and continue to boil. The water in which the organs boil is often foamed.
When they are cooked, take them out of the water and cut them into small pieces, then pass them through the mincer, together with the piece of fatty meat, which has been cooked separately. Water from meat is preserved, it is very important to bind the composition.
Then cut the onion, the smaller, the better, and fry in enough oil to cover it. Put the hardened onion and boiled rice over the minced meat and season with salt and pepper to taste. Add 3-4 tablespoons of water in which the fatty meat was boiled. The composition must be very well homogenized, like a paste. If it does not bind, add more water from the meat.
When the composition is homogeneous, pull the pork mat on the special funnel from the meat mincer and start the procedure of filling the caltabos. They are tied at the ends, pricked from place to place with a toothpick and boiled for 10 minutes in salted water.
We have old recipes for pork chops prepared by simple methods. It seems unbelievable that among the ingredients you find raisins or apples
Caltabos, those products prepared from offal, are rich in calories, vitamins and minerals. Their disadvantage is that they cannot be stored for a longer time, which is why they do not have to be made in larger quantities.