Mititei on gratara

Category: Culinary recipes
Kitchen: Moldavian
Mititei on gratara

Ingredients

Veal tenderloin (not frozen!)
thoroughly remove films and tendons
1 kg
Cut bacon into small pieces 200 g
Baking soda 1 tsp
without slide
Garlic pressed through a press middle head
Salt and black pepper taste
You can add savory at will
or marjoram, lemon juice (2 tsp).
I am not adding

Cooking method

  • Pass the meat and lard 3 times through a meat grinder.
  • Now the most important thing is to start kneading the minced meat and knocking out the bottom of the bowl.
  • At the same time, pour in gradually, without stopping mixing, in 2 tbsp. l. ice-cold meat broth (or water) - in total you need to drive in 1 glass.
  • Do not be afraid that there are so many - the minced meat will absorb all the liquid!
  • Beat for about 30 minutes - the minced meat will become completely homogeneous, elastic.
  • Form a ball, wrap in plastic, and place on the coldest shelf of the refrigerator (not in the freezer) overnight, at least.
  • Now we need to shape the sausages. The thickness is about a finger and a half. There are several ways. I'll suggest two.
  • First: We take out a meat grinder with a sausage attachment, pass the minced meat through it and separate pieces 10-15 cm long.
  • Second: Separate the minced meat with our hands soaked in oil, and press it with our hands in polyethylene to the desired length.
  • Mititei on gratara
  • Fry on a wire rack in good heat until golden brown. You can cook with almost no loss of flavor on the wire shelf in the oven by turning on the top grill. If we cook in a frying pan, then fry in a small amount of oil over high heat on all sides, and then, by reducing the heat, leave it for another 5-7 minutes. Without cover. The juice should stay inside. Serve immediately.

Note

I would like to suggest Moldovan cuisine. And start with MITITEI
Although the name is rather exotic, in fact it is fried beef sausages on a wire rack (if there is no grill, you can cook them in a frying pan).

Serve fresh vegetables as a side dish. Dip the sausages into a spicy tomato sauce. Bon Appetit.

Vitalinka Photos

Lisss's
lesik_l, I was very interested in your recipe in my opinion, my men should squeak from this

ran away bought veal, now I ask questions

1.There are no onions in this recipe at all?
2. Is a glass of water 200 ml or 240?
3. Does the bacon go into the minced meat cut into cubes, or is it grinded with meat in a meat grinder?

Thank you!
lesik_l
I answer in order
1. There is no bow at all
2. A glass of 200mg
3. Better to cut lard, tastier. But the smaller the cubes, the better
Lisss's
lesik_l, thanks for answers!

yeah ... well, the bacon has already been ground, everything is in the refrigerator.

I whipped everything on a food processor with a hook attachment for the dough, I have been knocking out cutlets for a long time, really wonderful - an elastic good mass
Lisss's
lesik_l, I had to fry our sausages today, since I am hunting supper today too

delicious thanks!

Mititei on gratara
lesik_l
I'm glad I liked the recipe
But it turns out tastier if the meat is kept in the refrigerator for at least 4 hours.
Natashulya
Hello!
I am with a progress report.
Prepared at the weekend MITITEI. Composition according to the recipe, baking was of two types:
1. In email oven.
2. On the grill (bonfire).
The sausages turned out to be delicious in both cases, but on the grill TASTY and juicier!
A good recipe to spice up your picnic!
THANK YOU!
lesik_l
The higher the temperature, the faster the protein coagulates on the surface and a crust forms, all the juices remain inside. Here on the grill and tastier.
Did you grill the oven on the grill? Or on a baking sheet? Great result on the grid too
Natashulya
Made on a baking sheet, with convection.
Natashulya
The crust formed both in the oven and on the grill
fronya40
oh, class! only I didn’t understand, but where to stuff the minced meat? where to get such tubes?
lesik_l
Do you mean polyethylene?
In the photo there is just a tight bag, with the help of which the sausages are formed.
Vitalinka
lesik_l , thanks a lot for the recipe!
It really turned out to be very juicy and tasty sausages with a crispy crust!

Mititei on gratara
Natka8
Thanks a lot for the recipe! Tasty, but a lot of juice leaked out in the oven (baked on a 200 * baking sheet with convection).
lesik_l, please tell me at what temperature to bake in the oven on a baking sheet so that fat and juice do not leak out? I also have a convection grill, maybe it's better on it? Thank you.
lesik_l
The higher the temperature, the better.
If there is a grill, then it is preferable, just turn it over in time
Natka8
Thank you!
Caprice
Class! And we call it kebabs
lesik_l
Kebabs have a different production technology. And, in principle, there are sausages and here they are
Caprice
Anyway, those kebabs that are sold in our store look exactly the same.
konkolla
Once upon a time I tried mititei in Chisinau ... mmmmm ... yummy. It will be necessary to refresh memories. Moreover, there is a grill-gas frying pan. The only question is: what is soda in minced meat for? I read that many add it to cutlets, and some even to ... porridge. But why, I did not understand.
lesik_l
The structure of the cutlet is so porous. It does not reflect on the taste at all, and the mititea is more magnificent.
konkolla
Thank you, I understood, I wrote it down. I will definitely try to cook it.
konkolla
Thank you very much for the recipe! My mititei turned out to be even better than the ones that I was treated to in Moldova. Well ... definitely not worse. Well, I tried ... I love Moldovan cuisine ... hominy with feta cheese and muzhdy sauce, chorba, zama ... yum-yum!
lesik_l
Oh, exactly - you need to lay out the recipe for the deputies - yummy.
simfira
And what is a gratar?
lesik_l
Quote: simfira

And what is a gratar?

Lattice
simfira
If you freeze the leftovers, then how to fry them? defrost or not?
lesik_l
I don't know, usually this dish is made with fresh beef. So I can't say anything

It is not known how the soda will behave after freezing and defrosting, and it is certain that all the juice will flow out and it will be just dry meat. You can try, but fry the frozen ones exactly to "seal" the moisture inside.
simfira
I made minced meat, I will fry tomorrow. And if you make sausages using a sausage attachment, then without a shell, or with a shell?
lesik_l
Due to long beating, the structure of the minced meat should be dense, elastic, so the shell is not needed, they keep their shape perfectly.

The sausage attachment works very well. Easy and fast.
simfira
I made the first portion, ochchch delicious, juicy, the second I will make a little larger, like yours
lesik_l
I'm glad I liked the cutlets.
Iron
And please tell me if you immediately buy mixed minced meat in the store: pork and beef?
Well, so as not to mess with bacon
Nobody tried it? I wonder if the taste will change?
Iron
They brought us mititei from the Romanian supermarket, but it is clear that they are not so hot.
especially after freezing!
lesik_l
Pork (lard) should be small in relation to beef, plus the quality of the finished minced meat leaves much to be desired. This is an original recipe, and no one forbids experiments - but it will no longer be mititei
Selen
Oh, I haven't done them for a long time, I have to cook them again. I want to say about freezing, there is such an experience. So, this dish must be cooked and eaten fresh, after freezing they are like ordinary meat and a little dry, harsh, unfortunately. But freshly prepared .... mmmmmmm ... just a song.
Katerina.K
It turned out very tasty! The only retreat, added greens to the minced meat. Really delicious, as it seems to be cooked on the grill in nature. Now we will not buy kupatas in the store. My husband appreciated it perfectly!
Mititei on gratara
Mititei on gratara
The author has not visited the forum for a long time, but still many thanks for the recipe !!!!

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