Zalatina Or Pichti Recipes

ZALATINA OR PICHTI

Zalatina or Pichti image

Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.

Number Of Ingredients 12

Ingredients

600 grams (1.30 lbs) pork, shoulder or neck end
3/4 cup orange juice
3/4 cup Seville orange juice
1/2 cup lemon juice
1/4 cup wine vinegar
2 bay leaves
1 sprig rosemary
10 black peppercorns
8 allspice berries
1 tablespoon salt
12 gelatin leaves
2 cups meat stock

Steps:

Wash meat and cut into small pieces. Bring to a boil and remove any froth forming on top.
Add bay leaves, rosemary, salt and spices and simmer until meat is cooked.
Place gelatin leaves in a bowl with cold water, enough to cover the sheets, until they become soft.
When the meat is cooked, drain meat and reserve the stock. Measure all the fluid and add stock from the meat until you have four cups. Put the meat back in the saucepan with the stock, add the gelatin and mix until the gelatin dissolves. Adjust salt, if necessary and remove from the heat.
Divide the meat into two bowls or into molds and cover with the broth. The broth should be sour so if it is not add more lemon juice. Allow to cool before placing into the refrigerator.
Unmold and serve chilled. Decoration is optional.

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