Posts Tagged 'spit'
Citing the typical dishes of the island is virtually impossible not to recall two well-known specialties throughout the Sardinian He knows and knows Tratalia Cordula. Both genuine and rustic food staple known as the innards of young kids and lambs and cows are certainly the most delicious to eat it to say.
Whether you are talking about that tratalia cordula we refer to dishes strongly linked to the pastoral world, the preparation of which will prove particularly long and complicated. To date, the good housewives island compete in this ancient art to the delight of the table and diners, without losing the link with the distant tradition.
Fundamental to the presence of a spit of schidoni, where they will be stuck the innards of animals: liver, lung, heart and pancreas glands and sweetbreads. To close this giant skewer slices of bacon flavored dishes that will make even more tasty.
Knows and knows the difference between tratalia cordula is that it is wrapped with the omentum (locally called sa leather) and then woven with thin gutted the animal clean with some care. Once ready tratalia cordula and bake it on a flame that will give crispness to the dish.
The preparation as you can imagine is highly complex. To request more time cleaning the intestines, which after being washed will be left to soak in water and vinegar, and the technique of these.
While knows tratalia is normally cooked in the fire, know cordula can also be cooked in a pan with the addition of peas, beans or black olives.
Hard to describe the taste dell'arrosto Sardinian. It 's all a perfume, a technique, an ancient art, made of necessity and patience. It is true that those who try the pork, goat or lamb roasted in the manner the island, then slowly, hardly will forget the taste. The preparation dell'arrosto at first might seem simple art, yet it proves never easy. It takes lots of attention and the secrets of cooking meat are all pastors of the islanders. Out of necessity when traveling in the country not brought with pots and pans, but simply schidoni cattle, which often spit was extracted from aromatic woods.
This shortage of instruments, as opposed to quality of ingredients, it tastes sublime and exciting product that still make the value of a cuisine that is as original. The key elements for success dell'arrosto Sardinian meat used, fire, wood, spit and salt.
The meat usually come from farms or semi-wild state, and when it comes to little lambs, goats or pigs reared in the mountains their meat can only be excellent.
Even for the ignition of the fire is required a certain technique. The place where this is organized should not be too airy, but not too little, given that the air circulation is critical to cooking. The wood is usually prefers mastic, oak, oak or strawberry flavored course that will add fragrance to the meat.
Even the spit can be derived from aromatic firewood even though it is more common today than those of steel are used. Fundamental phase is called the Stiddiadura, the spit will be stabbed a piece of bacon that will still leaking more flavor to meat. Equally important is the final moment salting. The salt sprinkled on the animal, all of a sizzle, to be fair not to ruin the masterpiece. At this point the meat will be placed on a board of wood or cork covered with myrtle, or carasau pistoccu.
