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Cotoroage - colds from Banat

Cotoroage - colds from Banat



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Feet, ears and meat are cleaned, washed and put in cold water for 1 hour.

The vegetables are cleaned, left whole and washed.

The meat is washed once more after it has been in the water, it is put in a big pot and cold water is put that exceeds the meat with a palm.

Bring to a boil with a teaspoon of salt so that it does not boil at all, in order for the juice to remain clear for 7-8 hours.

Remove the foam when it forms.

Put the vegetables in the pot after 2 hours to boil and remove after about 2 hours and the meat is still boiling.

When it has dropped enough, strain it and let the juice cool (on the balcony) until the next day.

The meat is chosen by the bones and covered with foil so as not to dry out.

The next day, clean all the fat (with a spoon) from the hardened juice and then put it on the fire until it becomes liquid.

Peel the garlic, crush it with the appliance and put it in the juice.

It matches the salt.

Meat, stingrays and ears are portioned into bowls.

You can also put carrot slices for aesthetics.

Pour the juice through a fine sieve over the meat in bowls and leave to cool.

Each bowl of cooling can be sprinkled with sweet or hot paprika.

Good appetite!


New vessels with meatballs, colds or parrots are distributed by the winter estates. Recipes for meatballs, cold cuts or parrots.

According to ancestral customs, on the Saturday of the weekend when it is dry for the beginning of Lent, the dead are mentioned, according to the ritual of the Santa Clauses or the Saturday of the Dead. Winter Fathers' Day was also known as Feast of Fathers or Feast of Fathers.

On this day, the day of the Santa Clauses, on the side of the traditional cage and coils, new vessels are filled, filled with meatballs, but also new spoons for serving. The meatballs can be pork or poultry, the latter also being called parrots, because they are prepared from bird claws, g & acircturi and cap & acircni.

Pork Stuffing Recipe for Winter Estates - Ingredients:

  • 1 whole pork leg
  • optional, 1 smoked ciolan
  • 1/2 pig's head & ear, with ear
  • 1 pigtail
  • 1 pc. Pork rind
  • 1 large onion
  • 2-3 carrots
  • 2-3 heads & acircni of garlic
  • salt to taste
  • white pepper
  • cold water (1 kg meat / 3 l water)

How to prepare pork meatballs for winter estates

The well-cleaned and washed pork is boiled in cold water, over medium heat, until it boils at the first boil, when the foam begins to form.

Remove the foam very well and reduce the intensity of the fire to a minimum, add a little salt and cook for about 3 hours, until the meat penetrates well and begins to come off the bone. Add the peel and the vegetables, cleaned and left intact. Only the onion is cut in two or four. It is left to boil until the vegetables are ripe and leave the flavor and the meat really comes off the bones.

Extinguish the fire and let the contents of the meatball cool for about 30-40 minutes.

Remove the meat from the soup and vegetables and add the crushed garlic with salt.

Leave the garlic in liquid liquid for 30-40 minutes, during which time the liquid is tasted and seasoned with salt and pepper.

The meat is sliced ​​into small pieces and placed in bowls or ceramic bowls, then the strained liquid is poured over it. You can also add slices of carrots and boiled eggs, foiled, to taste and d & eacutecor.

The meatballs are cooled overnight, then, with an absorbent paper towel, applied over the meatball, the formed fat is removed.

Poultry Meat Recipe - Ingredients:

  • chest and thighs from 1 chicken or a turkey
  • 500 gr claws, g & acircturi and bird's head & acircni
  • 2 heads & acircni of garlic
  • 3 l of water
  • 2 bay leaves
  • 1 tablespoon salt, or to taste
  • c & acircteva peppercorns
  • 1 onion
  • 1 large carrot

Bird meatball recipe - Preparation

Wash the poultry very well and boil it in cold water with salt.
Bring to the boil, simmer over medium heat until foam forms, and after removing the foam, reduce the heat intensity.
When the meat begins to penetrate, add the cleaned and quartered onion and the cleaned carrot.
Add the bay leaves that are removed after 10 minutes, and peppercorns.

When the meat is completely removed from the bones, boil for 2-3 hours, turn off the heat and remove the meat in another bowl, together with the carrot which will be cut into rounds for decoration.
Remove the onion and claws and allow the liquid to cool slightly, as long as the finger can withstand the temperature.
Add the icing liquid, the crushed garlic and leave for 20-30 minutes, then strain.

Slice the meat and place the new dishes at the base of which the carrot slices and parsley leaves are placed for decoration. Pour the liquid and let the dishes cool until the meatball is filled.


Plum soup, currants or dumplings, just a click away. A site with traditional networks from Banat has been launched

Traditional networks from Banat and beyond are promoted on a new portal launched by the Colinele Recaș Local Action Group. Those who want to prepare delicious dishes from Banat cuisine can access the website www.bucatarie.inbanat.ro.

The porter includes famous recipes, such as noodle soup, plum dumplings, pork tenderloin, stringed wire, sausage crumbs with sausage, fried onion with roasted onion, salted cheese pie or ham, but also not necessarily nets from Banat, like the Punch cake, according to a recipe from the Slovaks. The people from LAG recaş announce that the site will also want to support the Horeca sector, strongly hit by the crisis caused by the pandemic, with competitions, but also by promoting the places where the traditional dishes are still cooked.


How to prepare piftia, or bananas from Banat, prepared only as a good appetizer at any holiday meal

photo: Universal Kitchen

Who says that piftia, or parrots, are only eaten on New Year's Eve, was not in Banat! Yes, the preparation is made by housewives, especially on the eve of the holidays, but it is not a rule to eat meatballs only then. Restaurants and even households prepare parrots throughout the year, serving them before sarmale, for example, or as a main course for a hearty breakfast. Cotoroagele are also good for Easter, but also for prayers and any other family holiday.

Ingredients for Banat meat

To prepare the Banat parrots, we need some important ingredients, without which we would never get their texture so well known and loved.

-4 feet of pork or mice, about ½. kg

-2 pork chops (smoked if possible)

-pig's head (half containing the ear)

-2-3 carrots cut into rounds

-onions (1-2 depending on size and preference)

-4 cloves of garlic for flavor, which are removed after boiling the meat

-3-4 bay leaves, dried thyme - twigs if you have them

How to prepare bananas in Banat

-The mouse, the legs, the head, must be cleaned well. When cutting the pig, it is completely roasted, cleaned with a brush and washed thoroughly. If you bought meat from the store, it is usually clean, but it is worth cleaning it at home.

-Wash the meat and the cleaned vegetables thoroughly, which are then placed in a suitable pot. Fill with water, about 5-6 liters, not as much as in the soup, but enough juice to clot later.

-Boil everything over low heat for more than an hour. We are careful to see when the meat begins to peel off the bone, being quite soft, but firm at the same time.

-Once the meat is cooked, it is removed from the pot and cleaned from the bones, after which it is divided into 6-8 bowls or plates, as they say in Banat. Do not put in plastic bowls! Pour the strained juice over the meat and let it cool. It lasts from evening to morning.


How to make roosters in Banat. The ideal cooking time of the bird and the necessary ingredients

Cotoroage is the name for the meatball in Banat, which in other places is also called colds or stews and is a cold snack usually obtained from boiling pork, to which vegetables and spices are added.

Uica Mihai, a chef known in parts of Banat, says that his favorite parrots are made of rooster meat. Here is the recipe for making a snack.

"Once in a while you have to put the yam back in the sheds and take the neck of that rooster that doesn't step on the hens properly, whether it's old age or it has taken its toll on its behavior and goes after Venetian birds.

And if you deleted it from the list of roaches in the pond (yard) to take care of it as the birds in theirs take care of it. That is, scalded, halved, scorched in a hot flame and washed in three cold waters. And then you can throw it in the pot, adding three or four sweet carrots, a handful of parsley root, a quarter of celery and a large onion peeled in which you stuck 4-5 cloves. This is to soften the meat of the cuckoo, because the old hoara (bird) is hard to boil.

And as spices, just put a cup of peppercorns and a whole clove of garlic, which you add later. That way, only the garlic damage will remain in your zama and not its evil that hurts your stomach. And over low heat, so that your pot doesn't bubble, let the doomed rooster simmer for about three hours. And when his tender flesh falls from the bones, you put the juice through a strainer to keep it clean in a shed, and you give it a cold night and day.

And you'll see that all the cock's lard has been made on top of the yellow, perfumed pojghiita, and then you gather it with the shovel with holes and put it aside to teach you what to do with it. And you heat that juice and strain it three times to make it clear as a tear. And you salt it, you improve it with the spice you like. Either bay, or thyme or something.

And the rooster's flesh if you picked it from the bones, put it in deep jars and pour the currant over it carefully. In order to know that it will stick to you for sure, you can add chicken claws to the stew next to the rooster from the beginning, or give strength to the zama with some jelly from the envelope. And by evening the parrots will catch the clear and trembling in their plates with the chosen perfume and taste of a royal dish. And with a glass of brandy before and a Tyrolean wine after, you are as smart as a gentleman, "says the chef.


How to prepare the meatball?

Because it takes a lot of raw material to obtain the gelatin that coagulates the final preparation, the piftia is cooked in large quantities, and the work done is extremely demanding.

Gelatin can be obtained from pork legs, pork chop, pork ears, pork head or mouse. All this is added to the boil after they have been well roasted, cleaned and washed.

Next to them you can add lean pork, such as pieces of meat or tongue. The meat is boiled in plenty of cold salted water for 4-5 hours, until the meat falls off the bones. It is very important that the water is large, sufficient and does NOT add to it along the way. Thus, after the meat is cooked, the water should be half or less of the amount from the beginning.

Remove the meat from the juice in which it was boiled and leave it to cool on a plate. Subsequently, it is cleaned from the bones. When the juice has also cooled, the remaining fat on the surface is removed. Then, together with the crushed garlic, put it on the fire again. When it is about to boil again, cover with a lid and turn off the heat.


A big celebration is approaching. In Banat, parrots are being prepared!

Every year, on the Saturday before the Fearful Judgment, the Romanian Orthodox commemorate their deaths. According to tradition, this holiday is known as the Winter Estates or Saturday of the Dead, a day when, in Banat, the churches commemorate the dead, and certain dishes should not be missing from the tables.

Besides the cage and homemade sweets, the housewives from Banat also prepare parrots. In the area, meatballs are still traditionally prepared, according to the recipe preserved from the ancestors.

The traditional cooling recipe has as ingredients only a few components of the household: what is left from the pork cut to Ignat, respectively the legs, the head, the tail and some sticks. To these add a few carrots, parsley, onion and parsnip, sprinkled with a pinch of salt and pepper.

The pieces of meat are washed well, then they are boiled in salted water, together with all the vegetables. Add salt at the end, when a few peppercorns and bay leaves are thrown into the stew. It is then left to boil over low heat, frothing continuously until the meat comes off the bones. Then, if necessary, degrease the juice, strain it, clean the meat from the bones, put crushed garlic in the remaining juice, to taste, place the meat on a plate, put the juice over it and let it cool until it thickens. .

In Banat, according to tradition, the parrots give alms on the day of the Santa Clauses, together with a cage and a glass of wine or brandy.

In addition, it is said that on the Saturday of the dead, which this year will fall on February 18, no work is done, and all women who do not take this into account are punished by trembling like a piftia and having their alms returned.


VIDEO The story of Doclin, with songs, stories, memories, discoveries, brandy, customs and parrots

Saturday, February 18, ends the period known as the & # 8222coll days & # 8221 and begins the week of the elders. The feast of Santa Claus is always on the Saturday before White or Cheese Week, a preparatory stage for the beginning of Lent, when believers are free to consume milk, cheese, fish, eggs, white dishes or ingredients of the same color. Next, we present a video report made 3 years ago in Doclin commune. Then, the winter estates "fell" on a day on February 14 and the filming was done on Friday, February 13. We were lucky because the report came out very well. So let's release the memories:
,, I want to tell you that this year, we prepared traditional parrots, as in their mother, that is, exactly as in the village because I filmed in the village. Our film crew was invited to Doclin commune by the parish priest of the village, his saint, the priest Ovidiu Mezeniuc. The hosts, the members of Ionel Sălăjan's family & # 8211 good hosts- were our members of a family dedicated entirely to tradition and folk craft. People welcomed us in their house, honored us and treated us to goodies and brandy from our own production. In this house we had the opportunity to see a small wooden exhibition, from carved paneling to crosses or coats of arms, all made by the head of the family, Mr. Sălăjan helped by his wife and children.
[youtube /> We were good hosts and especially, good storytellers and keepers of the Banat tradition. The old mother was the best storyteller and from her I found out how it was done and how it was done many years ago at "estates of parrots & # 8211 winter estates"

And that's how we started to make this recipe & # 8211 report dedicated to those who worked hard at training - the girls from the village and the young Alex, Father Ovidiu & # 8211 the initiator of the action and the host family, the Sălăjan family.

We had all the "homemade" ingredients from the Sălăjan family, but you can buy them from Mona Lisa at very good prices.

For a good portion of colds we need:

- 4 pig legs
- a fresh pork chop + another smoked one
- pig head
- Pig ears
- mice
- a clove of garlic
- 3-4 carrots
- 3 onions
- 1 suitable parsnip
- 1 large parsley
- salt
- Bay leaves
- freshly ground pepper
- one piece of polenta and many bowls and plates

Pork heads and legs are passed through the flame, cut into pieces, washed and boiled. The legs, head, ears, rind and pork neck are boiled in cold salted water over low heat to cover them with one hand. Approximately, we put three parts water to one part meat - (500g meat = 1,500l water). This is the whole amount of water, it is not added at all because the colds are no longer connected.
Boil over low heat and froth often to keep the water clear. After about an hour and a half, we put the vegetables and the smoked ciolan. Let it boil until the meat comes off the bone. We clean the meat from the bones and then divide it into bowls in equal proportions: and meat, and mouse and cartilage. With pieces of boiled carrot, hard boiled egg or peas, you can make different decorations on the plate. Either on the bottom of the plate or on top. It all depends on your imagination. We grind the garlic and after the juice has softened, we release it in the pot, we fan it and we add more salt and ground pepper, to taste. After about half an hour, we degrease once more and then, very carefully so as not to disturb the juice in the pot, we put the liquid over the meat on the plate. Let it cool and the recipe is ready. The next day, we make a polenta and… .. Now, we move on to customs and traditions.

With the Winter Estates, the stage of the seven Saturdays dedicated to the deceased in the Lord begins, a stage that ends with the Sabbath of Lazarus, celebrated before Holy Week, the Passion Week of Jesus.

On the feast of Santa Claus, the most distant elders and ancestors of the nation are commemorated, from whom many things are known about the religious traditions and customs, transmitted by them from generation to generation. Starting with the Sabbath of Santa Claus and during the following ones, until the Sabbath of Lazarus, the faces of the loved ones commemorated during this interval return to the lives of the faithful with the most beautiful memories.

& # 8222 At these commemorations, we go back in time and relive the pleasant moments with our relatives and friends who have moved to the afterlife & # 8221, says Father Constantin Stoica.
As with any holiday, the most important of Santa Claus are the cage, a coil, a bottle of wine, pomelnicul and candles. If possible, each believer can take to the church, for remembrance, other dishes preferred by those he commemorates.
In Banat, on Saturdays, meatballs or cold cuts are given as alms, as they are also called, with a plate or bowl, wheat boiled with milk and a loaf of bread and a piece of cheese next to one of meat. With a lighted candle. Now, traditionally, only the bowl with parrots, the octopus, the candle and a glass of brandy remain.


Coolers, Piftii Or Cotoroage Of Winter Estates in Goruia VIDEO

To have all the ingredients on the table, I went to the Mona Lisa minimarket where I bought smoked pork chop, pork bones, spices and vegetables I needed. Although I will work differently, the cold recipe is simple, traditional and has as ingredients only a few components from the house, from the peasant's household, in fact - what is left of the pork cut to Ignat, namely the legs, head, tail and some ciolane. To these are added a few vegetables - that is - carrots, parsley, onions and parsnips, plus a pinch of salt and pepper. I also told you that you can use smoked products mixed with fresh meat. or - only one or the other. Otherwise, watch the video below or read the recipe on www.infocs.ro

This time, my recipe is very easy because I use smoked pork chop, raw pork chop, pork head and legs and pork bones.
Here are the ingredients I used for a portion of about 12 people:
1 kg smoked shank, by chance -
about 2.5 kg of pork head,
pork fork bones,
5 pig's feet "sneakers"
200 g of garlic,
6 carrots,
3 onions, 2 parsley root, a parsnip, pear berries, bay leaves and ground pepper for decoration.

So, we need what is left in the attic or freezer of the deceased pig - do not forget that this holiday precedes the "left of the century" of Lent and - according to tradition, it ends with pork products. That is, what is left of it through the smoker, the pantry or the freezer: head, legs, bones. Finally, it is normal for us citizens, in this situation, to go to the store and buy what we need: pig's head with ears, mice, fresh and smoked ciolan and famous "sneakers" without which it is not conceivable this dish.

Finally, we do not comment on the fact that colds can also be made from poultry - either turkey or chicken, beef or even fish. Or even "vegetable" colds - that is, those with gelatin in the sachet. It's just that, in this case, to take a good look at the envelope, you might be surprised to find out that the gelatin in the envelope is of animal origin - that is, from beef or pork rinds.

So, the pieces of meat and rind are burnt well so that they do not have hair, they are washed, after which they are boiled with water, salt, onion, carrot, parsnip or parsley. Not too much because you risk giving the soup a cold taste. Add salt and at the end, peppercorns and bay leaves. Bring to the boil over low heat, frothing continuously until the meat comes off the bone. Then, if necessary, degrease the juice, strain it, degrease it again if the juice is too greasy, clean the meat from the bones, put the crushed garlic to taste in the juice, place the meat on the plate, put the fish in the juice and let cool until set.

Leave to coagulate and serve with hot peppers or horseradish and optionally with hot polenta. He is given alms with a plate, plus a cup of wine or a glass of brandy, cage or something sweet.


A big celebration is approaching. In Banat, parrots are being prepared

Every year, on the Saturday before the Frightening Judgment, the Orthodox from Banat commemorate their deaths.

According to tradition, this holiday is known as the Winter Estates or Saturday of the Dead, a day when the churches commemorate the dead, and certain dishes should not be missing from the tables.

Besides the cage and homemade sweets, the housewives from Banat also prepare parrots. In the area, meatballs are still traditionally prepared, according to the recipe preserved from the ancestors.

The traditional cooling recipe has as ingredients only a few components of the household: what is left from the pork cut to Ignat, respectively the legs, the head, the tail and some sticks. To these add a few carrots, parsley, onion and parsnip, sprinkled with a pinch of salt and pepper.

The pieces of meat are washed well, then they are boiled in salted water, together with all the vegetables. Add salt at the end, when a few peppercorns and bay leaves are thrown into the stew. It is then left to boil over low heat, frothing continuously until the meat comes off the bones. Then, if necessary, degrease the juice, strain it, clean the meat from the bones, put crushed garlic in the remaining juice, to taste, place the meat on a plate, put the juice over it and let it cool until it thickens. .

In Banat, according to tradition, the parrots give alms on the day of the Santa Clauses, together with a cage and a glass of wine or brandy.

In addition, it is said that on the Saturday of the dead, which this year will fall on March 2, no work is done, and all women who do not take this into account are punished to tremble like a piftia and to have their alms returned.

On this day, the Church mentions people who did not have funeral services. Because many Christians have died unexpectedly and without the necessary preparation or repentance, the Church intercedes for all of them to enjoy eternal happiness.

It is said that the souls of the dead come to earth that day, and the faithful give alms cooked food for the spirits to avoid. The souls passed beyond, come on the Sabbath of the Dead to feed on the steam of the dishes that the faithful prepare.

Candles are lit at the graves of deceased relatives. It is said that it is good to light at least two, to warm the souls of the dead.


Video: Racituri de Mosii de iarna, piftii, cotoroage traditional