Budinca cu creier de porc
Imi
place creierul pane dar ma ingrozeste idea de prajeala in ulei.
Asa
ca am incercat
urmatoarea reteta
care se prepara mult mai usor, mai
rapid
si este si mult mai
sanatoasa, fiind eliminate
prajeala si uleiul.
Ingrediente:
1
kg creier de porc
1-2
lingurite sare
½
lingurita piper
1
pahar lapte sau smantana (12%)
200
g branza telemea rasa sau cascaval ras
3
oua
7-8
linguri faina
1
cubulet de unt
Mod
de preparare:
Spalam
foarte bine creierul. In timpul spalarii se scot pielitele si se
verifica sa nu existe bucatele mici de oase.
Punem
apoi creierul intr-o oala cu apa la fiert. In apa adaugam 1 lingurita
de sare. Se lasa la fiert la foc mediu aproximativ 5 minute. Creierul
nu trebuie sa fie bine fiert deoarece se va coace ulterior in cuptor.
Se scoate din oala si se pune la scurs intr-o sita. Se lasa sa se
raceasca putin, apoi bucatile mai mari de creier se taie in bucatele
de 2-3 cm.
Se
bat bine oualele impreuna cu sarea si piperul.
Se
amesteca laptele cu 6 linguri de faina.
Se
pun apoi toate ingredientele de mai sus impreuna si se amesteca usor
cu o lingura de lemn.
La
sfarsit omogenizam si branza telemea in compozitie. Nu mai punem sare
in compozitie.
Ungem
o tava cu unt si apoi o tapetam cu 1-2 linguri de faina (aceasta
etapa se poate inlocui cu hartie de copt). Turnam compozitia in tava.
Daca
avem cascaval ras se lasa o mana de cascaval la sfarsit si se presara
deasupra compozitiei turnate in tava. Deasemenea si untul ramas se
poate pune deasupra compozitiei. Daca folosim cascaval se pune in
compozitie si 1 lingurita de sare.
Punem
budinca la copt in cuptor la foc potrivit pentru aproximativ 30 de
minute.
Budinca
astfel preparata este bine inchegata, are un gust placut si este
lipsita de grasimi care se digera greu.
Se
serveste rece ca atare sau alaturi de o salata verde.
Pudding with pork brain
We like the pork brain, but we don't like the idea of oil and fried.
So we tried the following recipe that is made much easier, faster and is much
healthier, eliminating the fried in oil.
Ingredients:
1 kg of pork brain
1-2 teaspoons salt
½ teaspoon pepper
1 glass of milk or cream (12% fat)
200 g grated cotage cheese ( or cheese)
3 eggs
7-8 tablebspoons of flour
1 cube of butter
Method of preparation:
Wash the brain very well. During washing, remove the skin and check that there
are no small pieces of bones.
Then put the brain in a pot of boiling water. Add 1 teaspoon of salt to the water.
Allow to boil over medium heat for about 5 minutes.
The brain should not be well boiled because it will later bake in the oven.
Remove it from the pot and drain into a sieve.
Allow to cool slightly, then larger pieces of brain are cut into 2-3 cm pieces.
Mix the eggs together with salt and pepper.
Mix the milk with 6 tablespoons of flour.
Then place all the above ingredients together and mix with a wooden spoon.
At the end we homogenize the grated cotage cheese in the composition.
No more salt in the composition.
Grase the baking pan with butter and sprinkle over with 1-2 tablespoons of flour
(this can be replaced with baking paper).
We turn the composition into the baking pan.
If we have grated cheese, leave a handful of grated cheese at the end and
sprinkle over the composition in the baking pan.
Also, the remaining butter can be placed above the composition.
If you use presed cheese, put 1 teaspoon of salt in the composition.
Put the pudding in the oven for about 30 minutes.
The pudding prepared is well-rounded, has a pleasant taste and it’s not fat.
Serve it cold with a green lettuce.
This recipe will be entered in following Link Parties:
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