Zalatina Or Pichti Recipes
ZALATINA OR PICHTI
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.
Categories Appetizers - mezedes
Number Of Ingredients 12
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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