Chisca Moldoveneasca


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To start, wash the mats well in some water and leave them in cold water until they are full.

We boil the liver and the kidneys in enough salt water so that the fork can enter them, then we put them through the mincer.

We put the bacon in the mincer and put it to melt in a pan, after it has melted almost completely, we put the onion cut into bigger pieces with a little salt and let it harden, and when the onion has softened, we turn it off. fire and let cool.

We cut the pork into cubes as small as possible.

We boil the rice to fill it a little, not very hard, about 5 minutes.

We washed the croup well in some water and then drained.

In a large bowl I put the entrails given to the mincer, diced meat, drained and cooled rice, washed and drained rind, onion composition with melted bacon that must also be cooled, season with salt and mix well. until we homogenize everything.

We start filling the mats, I used the mincer but without a sieve and a knife, I had a special tube for making sausages.

We make the sausages softer, we don't fill them hard because they swell when they boil, and we tie them at the ends with string.

In a large pot put boiling salted water and when it starts to boil put the sausages and leave them for about 45-50 minutes. I boiled 2 rounds because my pot was narrower and not all of them fit.

After they have boiled, they are left to cool, and to serve them, they are fried on the grill or in a pan with a little oil.

If you still have sausages, put them in bags and put them in the freezer.


Chicken Chip Ingredient:

  • 1 whole chicken of 1.5 kg.
  • 200 grams of rice with round grain washed and dried
  • 500 gr. onion
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 40 ml. oil
  • 1/2 leg. green parsley

Chicken cage, preparation, video recipe:

To see how to prepare, I invite you to watch the video below (for optimal quality, set the 720p HD viewing quality).

Don't forget, this recipe is part of the series of grade 10 ideas that Deliciosul de Vaslui offers you in the period before the Holidays, ideas that can bring you, each one, a cool tablet. Participate in the contest on Delicious's Facebook page!

Preparation Chicken cage, text format (in short):

Recipe summary: Ingredients: 1 whole chicken of 1.5 kg., 200 grams of rice with round grain washed and dried, 500 gr. onion, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, 40 ml. oil, 1/2 leg. green parsley. Remove the chicken skin carefully, so that it does not perforate, and keep it aside. Carefully bone the chicken, remove the whole breast and then remove the thighs, scrape the back, etc. The idea is to get as much meat from the bones as possible, which will not be used. Grind 1/2 of the chicken breast and all the other pieces through the meat grinder. 1/2 of the chicken breast is kept whole. Finely chop all the onions. In a well-heated pan add the oil and then the chicken breast cut lengthwise into strands, which is cooked for 4-5 minutes. When the breast starts to take on color, remove it and add all the onions. When the onion softens, add the rice and cook for another 4-5 minutes. Allow to cool and add all the minced meat, chopped greens, salt, thyme, pepper and salt to taste. Mix well. The composition is placed on the chicken skin lying on the work surface with the outside down. Place the pieces of chicken breast pulled in the pan on top of the filling. Roll the cake in the chicken skin not too tight, to make the rice swell when cooked, and sew carefully. Place in a pot and cover with cold water. It is put on the fire and when it shows signs that it starts to boil, the fire is reduced very little, so that it boils without boiling. Prick from place to place with a fork or toothpick. Boil a total of 1 hour and 1/2. Remove from the water very carefully and allow to cool completely on a flat surface. Remove the splinters and, if you prefer, brown them a little in the pan before serving. Serve cold or warm.


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.


MOLDOVAN CHIŞCĂ

To start, wash the mats well in some water and leave them in cold water until they are full.

We boil the liver and the kidneys in enough salt water so that the fork can enter them, then we put them through the mincer.

We put the bacon in the mincer and put it to melt in a pan, after it has melted almost completely, we put the onion cut into bigger pieces with a little salt and let it harden, and when the onion has softened, we turn it off. fire and let cool.

We cut the pork into cubes as small as possible.

We boil the rice to fill it a little, not very hard, about 5 minutes.

We washed the croup well in some water and then drained.

In a large bowl I put the entrails given to the mincer, diced meat, drained and cooled rice, washed and drained rind, onion composition with melted bacon that must also be cooled, season with salt and mix well. until we homogenize everything.

We start filling the mats, I used the mincer but without a sieve and a knife, I had a special tube for making sausages.

We make the sausages softer, we don't fill them hard because they swell when they boil, and we tie them at the ends with string.

In a large pot put boiling salted water and when it starts to boil put the sausages and leave them for about 45-50 minutes. I boiled 2 rounds because my pot was narrower and not all of them fit.

After they have boiled, they are left to cool, and to serve them, they are fried on the grill or in a pan with a little oil.


Toponita polenta

A meal so simple, complete, filling and, most importantly, traditional! People who love polenta from their ancestors, we learned to cook it in more and more ways! The toponite came from the Apuseni area and will definitely conquer your taste buds from the first tasting.

Bring salt water to a boil. Meanwhile, cut the meat into cubes and fry them in a preheated pan. When the water boils, make the polenta & # 8211 at the end it should come out soft. When the meat has hardened, remove it to a separate bowl. Do not throw the remaining melted lard in the pan from it! With it you will grease the tray in which you will bake the toponita and, at the same time, you will use it in the composition.

Put a first layer of polenta in the tray & # 8211 not very thick - and on top one of fried meat in the pan. Another layer of polenta, one of cheese, a little lard, one layer of meat, one layer of polenta, cheese & # 8230 And so on, layer by layer, until you finish the ingredients.

It would be preferable for the last layer to be polenta, but if you do not have enough for one layer, you can combine the polenta with the meat. Grease with a beaten egg and bake for about 20-30 minutes.

Or, if you want, you can leave one last layer more crispy & # 8211 that of meat.


How to make a recipe for Moldovan caltabos or Moldovan chisca?

I usually do caltabos when I do drum and lebar , so I choose organs from there for caltabos.

The spleen and liver (it can be put in the lungs, but I don't like it) are washed and boiled in salted water, bay leaves, peppercorns and allspice, cooled and chopped.

Peel the onion and cut it into small pieces, put it in a pan with 2-3 tablespoons of oil and leave it to soften slightly, then add the rice and 150 ml of water. Leave it until all the water is absorbed and the rice is light. swollen.

Chop the meat through a large sieve, add the chopped organs, onion with rice, spices to taste and fill the intestine. Tie at the ends and prick with a toothpick from place to place, so as not to crack when boiled.

There are several ways to prepare: boiled, fried in oil or lard and in the oven. I make it in the oven. I put the caltabos in the tray, I add sliced ​​roots (carrot, parsley, celery), water and a little oil and I put it in the oven, at the right heat. After 30 minutes, check and prick with a toothpick.

It is ready when no liquid comes out at all, when it is stung.

Take it out on the plate, leave it to cool and then serve it with other crap, together with your loved ones. & # 128578

I also recommend the recipes for drum, lebar, meatballs, homemade sausages, ideal for the holidays.

Tips from Gina Bradea

You can add in caltabos and a little diced smoked bacon, in this way the caltabos will have a light smoky taste and a beautiful, mosaic appearance.

In short, caltabosii are a kind of sarmale, but in another form and without cabbage. The taste is very close to that of sarmales! & # 128512

Caltabos video recipe

You can see the recipe in video format here:


Traditional recipe & # 8211 Moldovan sausages

Whoever once ate sarmale in Moldova will hardly be satisfied with any other variant of this traditional dish. Moldovan sarmales have a special flavor and a special way of cooking that makes them so delicious. This culinary treat should not necessarily be kept only for the holidays, they can be prepared simply whenever you feel like it, according to the recipe of skilled chefs from Moldova.

For Moldovan sarmale you need:

  • Pickled cabbage
  • 2 cups rice
  • 3 bell peppers
  • Thyme
  • 3 large tomatoes
  • 1 l broth
  • 1 kg minced pork
  • A piece of smoked ciolan
  • Spices: parsley, dill, thyme, salt and pepper.

Parsley and dill are much loved herbs in the area of ​​Moldova, and in most traditional meat dishes you will definitely feel their specific taste. Moldovan sarmales are easy to prepare but require a long cooking time, so it is recommended that the recipe be started in the morning and not later than lunch time to have time to finish by dinner time.

1. The minced pork is combined with all the ingredients mentioned above except for the cabbage leaves and the ciolan.

2. In each cabbage leaf put with a spoon the minced meat thus prepared and then wrap it carefully.

3. On the bottom of the pot in which the sarmales are boiled, place a smoked shank, thyme and dill.

4. Before being added to the pot, each of the sarmale is greased with oil and broth.

5. Moldovan sarmales are prepared in an earthen pot in which water is poured to cover the composition before being put in the oven over low heat for about 3 hours.

6. Sarmales are ready when they look golden.

Serve with sour cream and hot peppers.


Recipe for Moldovan chickpeas: the secret of housewives to prepare delicious sausage stuffed with rice

Passed in a shadow cone compared to other pork dishes, the Moldovan chişca is reminiscent of the old winter holidays. Unlike the drum, caltaboşi or sausages, dishes that are difficult to digest for some people, the chişca is more suitable for a dinner. In Moldova, chickpeas do not contain carrots, greens or vegetables, as is used in other parts of the country. The taste is given by the spices used.

Ingredient:
- 1 kg of lean pork
- 2-3 onions of the right size
- 300 grams of rice
- Spice: salt, pepper, thyme, coriander, bay leaves, hot peppers
- 4 meters of thick mats

Method of preparation:
Peel the onion, cut it into cubes and put it to harden in a hot pan with a little oil, then add the well-washed rice. Quench with soup or boiling water, add salt and pepper to taste, then cover the bowl to swell the rice. It should not be left too long, but as long as it is half penetrated.

The pork is minced through the machine. You can also add about 200 grams of pork liver for those who appreciate the taste (it must be boiled before it can be minced). Add the cold rice and season to taste (salt, pepper, finely chopped hot pepper, thyme, coriander). The well-mixed composition is placed in the intestines and then tied at the ends. They are boiled in cold water and while they are boiling they must be pricked with a needle so as not to crack. Leave on the fire for about 30 minutes. Then take it out in a pan in which I poured a little oil or greased it with lard, add water and put it in the oven to penetrate well and brown.

Chişca can be served hot with beetroot and horseradish salad or cold with mustard.


To start, wash the mats well in some water and leave them in cold water until they are full.
We boil the liver and the kidneys in enough salt water so that the fork can enter them, then we put them through the mincer.
We put the bacon in the mincer and put it to melt in a pan, after it has melted almost completely, we put the onion cut into bigger pieces with a little salt and let it harden, and when the onion has softened, we turn it off. fire and let cool.
We cut the pork into cubes as small as possible.

We boil the rice so that it fills up a little, not very hard, about 5 minutes.
We washed the croup well in some water and then drained.
In a large bowl we put the entrails given to the mincer, diced meat, drained and cooled rice, washed and drained rind, onion composition with melted bacon that must also be cooled, season with salt and mix well. until we homogenize everything.

We start filling the mats, I used the mincer, but without a sieve and a knife, I had a special tube for making sausages.
We make the sausages softer, we don't fill them hard because they swell when they boil, and we tie them at the ends with string.
In a large pot put boiling salted water and when it starts to boil put the sausages and leave them for about 45-50 minutes. I boiled 2 rounds, because my pot was narrower and not all of them fit.
After they have boiled, they are left to cool, and to serve them, they are fried on the grill or in a pan with a little oil.
If you still have sausages, put them in bags and put them in the freezer.


Tips & Warnings If you still stuff the sausages harder, prick them with a needle.


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Video: Chisca (May 2022).