Starter
Piftija
A winter aspic that sets by itself, without gelatine — the trotters give everything it needs.
Recipe from Туѓино Јабано
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Wash the trotters thoroughly and leave them in cold water for two hours, changing the water once. This draws out the blood, and the clarity depends on it.
- Put everything into a large pot, cover with cold water two fingers above the meat and bring slowly to the boil. Skim off the scum that rises, and do not stir the stock after that.
- Add the carrots, bay leaves, peppercorns and half the garlic and simmer at the barest heat for three and a half to four hours. It must not boil hard — a hard boil clouds the aspic.
- Lift out the meat, let it cool and strip away the bones and skin. Tear it into pieces and share it between shallow bowls.
- Strain the stock through a close cloth, stir in the rest of the garlic, crushed, and season. Taste it — cold, aspic tastes weaker, so it should be a touch saltier now than is pleasant.
- Pour the stock over the meat, dust with paprika and refrigerate overnight to set. Serve cold, with vinegar and bread.
If you cannot find it
Substitutions that work outside Macedonia.
- Pig's trotters
- Calf's feet, or chicken feet — all give enough natural gelatine.
- Pig's ear
- Leave it out; the trotters alone will set it.
- Straining through cloth
- A fine sieve lined with two tea towels; the aim is a clear stock.
