Mititeli - very tasty and very popular meat dish in the Moldavian and Romanian culinary traditions. They look like small sausages without a shell. There is a legend that the owner of one of the Moldovan zucchinias came up with this dish, where fried sausages and wine were served. So, somehow, with a large influx of visitors, this ingenious cook suddenly discovered that the intestines for making sausages ran out - we had to come up with fried sausages without a shell. And maybe not so everything was ...
How to cook mite?
Classical Moldovan mites are prepared from finely chopped mutton or beef meat, sometimes with the addition of a small amount of fat pork or fat (other meat is not used for cooking this dish) with the addition of broth (or water), garlic, ground black and red pepper, and salt. Fry mite on the grate grill (grill brazier type). Other variants of preparation are possible: mititie can be baked in an oven (on a grate or on a baking sheet) or fry in a pan, but, of course, on the grate it turns out more delicious. To the table, the mititians are served hot, beautifully toasted and well roasted. To this wonderful dish you can serve hominy, young stewed green beans or cooked (canned) green peas, pickled gogoshara, other pickles and marinades, vegetable givec or moussaka, simple vegetable salads from cucumbers, tomatoes, onions and sweet peppers. Of course, the incomparable Moldovan wine is served to the mites, preferably the red dining room, the best is the home-made wine. You can, of course, and rakiyu submit or divin (Moldovan cognac or brandy).
Miteti: recipe classic
Ingredients:
- 0.8-1 kg of beef (or, better, veal) meat;
- grams 30 pork bacon or fatty pork - not more than 100 g;
- 4-5 cloves of garlic;
- pepper ground black and red;
- 4-5 tablespoons of water;
- greens of celery or lover;
- salt.
It is better that 2/3 beef meat is first grade, and the rest - with a shank or neck, where there is more coarse connective tissue.
Preparation:
How to cook mite? First beef should be washed, dried with a clean linen napkin, freed from films and tendons and cut into pieces of about 50 grams. We slightly add the meat, place it in a deep enamel or clay bowl and cover it with a lid. Meat in a bowl should be held at room temperature for 2-3 hours, and then it would be nice to stay a day (well, or slightly less) in a cool place. Prepared in this way the meat should be passed through a meat grinder with a large nozzle. Then change the nozzle to a small one and let's pass through the meat grinder fat or pork, as well as garlic. Add freshly ground pepper (black and red) and cold water. You can add other dry spices (basil, thyme, savory, oregano) - it's a matter of taste. Carefully we will mix the minced hands and beat them on the table. Let him rip for another 3-4 hours in a cool place, and then, finally, we will form the sausage with minced hands (approximate size: 8 cm in length, 2 cm in diameter). If you do not want to fry all the mittens at once, you can put them on thin plates and store for a while in the refrigerator.
How to fry mite?
Traditionally Miteti fry or bake. To prepare classic mite, lubricate the red hot grate with bacon or sheep's lard. If baked in the oven, then under the lattice we put the pan (you can pour water into it - then the mitites will turn out juicier). In the process of baking or roasting Miteti gently turn to uniformly roasting and get a beautiful golden brown shade. Ready fillets of beef are served with greens. Separately we serve sauce of the husband (garlic, pounded with salt and sunflower oil) or hot garlic-tomato sauce. You can cook mititie from mutton or a mixture of lamb and veal - also it will be delicious.