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Aperitif caltabosi

Aperitif caltabosi

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The mat is washed well with cornstarch, cleaned of grease, washed on both sides. In a bowl put a finely chopped onion, add 1 tablespoon of coarse salt and rub well matte, then leave for 30 minutes. Remove, wash well and wait for it to be filled.

Composition: Put the meat and bacon through the mincer and mix with the rice that has been previously swollen in water, a little onion, salt, ground pepper, thyme and a little meat or water juice.

The mats are filled with the meat composition, but not too hard, because when boiled the rice swells. Bring water to a boil with a little salt, peppercorns and bay leaf. When the water boils, add the caltabos and let it boil over low heat. While it boils, prick it from place to place with a thick needle, so that it does not crack.

When the caltabos is left at the bottom of the pot, it is ready to boil. Remove from the pot, refrigerate and serve cold.

Grilled plums with goat cheese and dried raw pork leg

Extremely easy to make, this wonderful appetizer can be made just as well with plums, peaches, apricots or nectarines. All you need is a hot grill or a grill pan, goat cheese and a dry raw pork leg of excellent quality. They are ready, practically, in a few minutes and are delicious and suitable for any occasion.

Ingredients festive grilled plum appetizer with goat cheese and dried raw pork leg

  • 2 large plums / apricots / nectarines
  • 50-60 grams of goat cheese
  • 4 slices of dried raw pork leg
  • 1 teaspoon bee honey / agave / maple syrup

Festive grilled plum appetizer with goat cheese and dried raw pork leg

1. Heat the pan well with the grill / grill. Prunes / apricots / nectarines are cut in half and cleaned of seeds.

2. Place the plums on the grill, first with the cut side down, until they catch beautiful traces of grill, then turn and vice versa and keep for another 1-2 minutes.

3. Remove the fruit from the grill, fill it with goat cheese and wrap it with a thin slice of dried raw pork leg. Sprinkle with honey / agave / maple syrup and are ready to serve.

Serving festive appetizers for the holidays

Any of these appetizers can be served separately or in combination with each other. The dishes fit very well with each other, will be excellent on any festive occasion and are suitable to be served both on a plate and in a Swedish buffet, as you prefer.


I can't imagine the winter holidays without shoes Calatabosul is a traditional appetizer, served on Romanians' tables, especially for Christmas. We need fatty pork and rice, and we use spices to taste.

In the northern part of Moldova we also meet it under the name of CHISCAU, but surely some call them cartap or calbas.

Depending on the areas and habits I met boiled caltobos recipe and eaten hot, then caltabosi boiled and eaten the next day cold (in which case a weight is placed on them after they have been cooked), but caltabosii they can be boiled and then fried.

In the Hungarian area they are kept cold, dried and fried. They use another filling, as for lebar. If I also use fresh blood then bleeding results. I'm not a big fan of this guy, but I must admit that I recently tasted blood made in the Covasna area and I liked it. Also there, I tasted something I probably would never have eaten if I knew in advance what it was: fried blood with onions. Ohhh, how it sounds! But I tell you it was good, it was previously boiled in water with various spices, then fried in onion lard. Such a thing is eaten all over Hungary.

Returning to our caltabos, I leave you two recipes: one Moldovan and one Hungarian, so that traditional Christmas appetizers can be prepared according to taste and habits. There are differences between the fillings, but also between the way it is served.

The caltabos I grew up with has pork and rice. Many people confuse it with leber, which is composed of pig organs. Well, it resembles what I met in Covasna / Harghita, where they call it caltabos / maios / lebar. Each house has a different name for the same product.

And as my mother is from Moldova, and my Hungarian mother-in-law, I take advantage of what I learn from them and I will leave the networks below:


Moldovan recipe:

2 medium onions & # 8211 high quality

Hungarian recipe:

1 kg liver, tongue, heart and lungs of boiled pork

1 kg of boiled pork meat

We prepare the Moldovan recipe below, the difference with the Hungarian one is that it has meat, organs and rice ready to cook, and the caltabos boils less, then dries or smokes and is fried. They can be stored in the freezer for 3-6 months.

For the Moldovan caltabos (chisca) recipe, first we clean and wash the pork intestines and then we leave them in a bowl with 1 l of water and vinegar so as to make sure that we remove the unpleasant smell & # 8211 I can stay like this overnight, at cold. The next day we take them out of the water with vinegar and rinse them again.
Put the meat through the mincer, chop the onion and add the rice that I washed in more water, then add a little water. For a better taste we can cook the onion in hot oil.

Add the spices, mix well and then fill the intestines. We tied them at the ends with string. Put the caltabos in a bowl with water, peppercorns and a few sprigs of thyme, over medium heat, for about 30-45 minutes - depending on the thickness of the caltabos.

We can serve them at Christmas table fried in oil, with sauce, mustard, garlic or plain.

1. The spices will be finely ground, combined to taste.

2. All the material is passed through the shredder, with a sieve with small holes,

together with about 300 g finely chopped onions and hardened beforehand with a tablespoon of lard or 2 tablespoons of butter (until the water that leaves it drops and becomes shiny, without browning).

3. To the mince, add a teaspoon of grated pepper, 1/2 teaspoon of allspice, a teaspoon of sugar (optional), 2-3 cloves well ground in the nut or a teaspoon of grated nutmeg through the grater with small holes, coriander or ground juniper berries, thyme seeds and leaves, at choice, to taste. Who wants to multiply the composition, can add about 100 g of boiled rice with 1/2 l of water boiling over low heat (the grain will absorb the water completely, when it is boiled and will remain whole).

4. To the mince, add 100-200 ml of high-fat soup, from the pot in which the pork head was boiled, mixing everything well, to have the consistency of a pasta and matching the taste with fine salt.

With the help of the spirit or through the mincer, to which the tube for sausages was mounted, the intestines are filled with caltabosi, tying at both ends with thin string.

5. When all the caltabos are ready, put them in hot water or soup (which has boiled) and, without boiling, keep them like this for 50-60 minutes, after which they are removed with a macaroni strainer, pricking from place in place with a thick needle, let the air out, so that it does not crack and let them go for a few minutes in cold water, then sit on the plate.
It is consumed hot or cold. If desired, you can fry a little on both sides before eating hot with polenta or mashed potatoes.

Festive menus with Montignac recipes

So at Rodica's well-founded proposal, I open this topic to talk about our festive meals, about recipes, about ornaments, about any idea regarding the organization of a festive meal on any holiday in our families. Obviously with the necessary photos.

Now my ideas for organizing the Christmas table

Cheese platter-
-beables made of bellows cheese, cheese, butter, greens and given by various aromatic and colorful things: paprika, poppy seeds, sesame seeds, ground almonds, green onions and chopped spinach.
-lemon filled with cream cheese, capers, canned tuna
-toothpicks with moldy cheese and grapes
-smoked salmon on a bed of caviar and green cucumber
-Chicken breast snacks compliant-with wholemeal flour and bran

Tray with & quotporcarii & quot-
-toba, caltabosi, smoked pastrami from home

Plate with salad of vegetables-
- arugula, carrot and beetroot cut into slices with mottarell balls
- non-compliant salad

Main dish:
-cooled smoked cold
-Eco pork steak, homemade sausages, pickled watermelon

-cookies: islere, truffles, candies, cinnamon and ginger figurines and other non-compliant
-red velvet turtles in individual porcelain shapes
-fruit skewers: pineapple, mango, grapes, kiwi-I know not all are compliant but there are enough children
I hope I gave you ideas. It's not a table for which you have to work hard if you make them in time. So the sweets are ready, on Tuesday they make the sausages, on Wednesday they twist the sarmales and put them on the congi. On the eve I prepare the cold, the salad and I decorate the cakes.
I try as much as I can to organize a monty menu for everyone who will participate in the meal because I am convinced that they will like it and it will be good for them.

# 2 sheng

# 3 cris31

# 4 krys_nico

Here are my ideas for the Christmas menu:

As a Christmas menu I want to do this:

Appetizers + main course:
- beef salad (and non-mountainous for husband and guests)
- drums, sausages and other things made at home by my mother
- meatballs
- compliant sarmale, without rice
- I'll make a baked pork steak
- and we'll see if we do anything else

- sausage biscuits
- cookies with caps
- fluffy cake with ness cream
- cake (and according to the mountains for my husband and the rest of my family, I will make them with my mother)

I will also make some non-compliant sweets that will be a constituent part of the gifts we will share for Christmas:
- Raffaello candy
- "Potatoes" from cookies
- and maybe some cookies from those cut with cookie shapes
- and other cookies, I still haven't decided which one.

25.07.2011 (I started mounting) - 84.8 kg
25.08.2011 - 82.4 kg
25.09.2011 - 79.6 kg
25.10.2011 - 76.3 kg
25.11.2011 - 74.8 kg
25.12.2011 - 73.2 kg
03.2012 - 72.3 kg
20.05.2012 - 68.1 kg

# 5 Oscar

- fluffy and creamy cake with whipped cream, cream cheese and berries
- sweet bread
- marinated pork liver and steak
- salted choux according to the recipe here
- meat roulade
- raw candies with avocado (recipe also from here)

Of course we will have homemade sausages and caltabosi on the table.

# 6 alexa3

# 7 adeje

At Christmas I have guests on the first day and on the second. On the first day my friend's relatives come, on the second of mine. The menu will be somewhat mixed, in the sense that the two mothers announced they were loaded with food.

What I will prepare will be only mounts, but I will prepare quite a bit, more precisely:

Pork jelly
pork meatballs
cheese balls
appetizer candy (I took sesame seeds, sunflower. otherwise I'll think about it
salad (chicken breast, boiled eggs, peas, green beans and mayonnaise) beautifully decorated in the shape of a snowman on a plate
fish paste (here I am still thinking, either decorated on a plate or put in the blade, thank you cris for the idea
stuffed eggs
appetizer skewers
I also had cheese, smoked cheese, several kinds of olives, super luguiata onions :) red peppers, cucumbers, cherry tomatoes
if I have more energy I'll try an appetizer cake

we will grill steaks, skewers and vegetables

I don't make sweets, I don't eat and my mother-in-law comes with cake and cakes made by her, so I don't get tired anymore, they have something to eat

I will probably commit it with a Sangria with a lot of fruit and mint (SANGRIA IS NOT MOUNTAIN)

Edited by adeje, 19 December 2011 - 08:15 AM.

# 8 cris31

So at Rodica's well-founded proposal, I open this topic to talk about our festive meals, about recipes, about ornaments, about any idea regarding the organization of a festive meal on any holiday in our families. Obviously with the necessary photos.

Now my ideas for organizing the Christmas table

Cheese platter-
bellows cheese balls, CHEESE, homemade, butter, greens and given by different aromatic and colorful things: paprika, poppy seeds, sesame seeds, crushed almonds, green onions and chopped spinach. I didn't find it
-lemon filled with cream cheese, capers, canned tuna
-toothpicks with moldy cheese and grapes
-smoked salmon on a bed of caviar cream hohland cheese with dill and green cucumber
-Chicken breast snacks compliant-with wholemeal flour and bran

Tray with & quotporcarii & quot-
-toba, caltabosi, homemade smoked pastrami smoked ham, chisca, red onion

Plate with salad of vegetables-
- arugula, carrot and beetroot cut into slices with mottarell balls
- non-compliant salad
Main dish:
-cooling of smoked bone of tara coconuts
-Eco pork steak, homemade sausages, pickled watermelon

Appetizer check with chickpeas and spinach

A recipe worth trying for the family holiday meal. The salted cake with chickpeas and spinach is very easy to prepare and can be eaten for breakfast or even dinner. Here is the cake recipe.


  • 180 gr flour
  • 100 ml of milk
  • 100 gr spinach
  • 100 gr chickpeas
  • 80 ml oil
  • 85 gr parmesan
  • 3 eggs
  • ¾ envelope baking powder
  • A teaspoon of curry
  • Salt and pepper.

Method of preparation

Put the eggs in a bowl and mix with the oil, milk, grated Parmesan, and add the flour with the baking powder and mix until the dough becomes homogeneous. The spinach is washed and wiped well with an absorbent napkin, then cut into small pieces and add over the dough.

Drain the chickpeas and powder with a tablespoon of flour, then add it to the dough and mix everything. Sprinkle a little salt, pepper and a teaspoon of curry and mix until smooth.

Put the whole composition in the cake pan greased with oil and flour and leave everything in the oven for about 40 minutes at 180 degrees C. Remove from the oven after passing the toothpick test, leave to cool and cut in thin slices.

Ingredient Sangerete, Caltabosi and Toba:

  • pig's head (you can keep your ears for meatballs) with a snout and tongue, no brain
  • rind
  • organs: lungs, liver, heart, spleen, kidneys, lungs
  • for bleeding, in addition: soft bacon (like the one from the goiter)
  • fresh blood collected from the pig
  • optional, for caltabos: 2 grated onions on a grater, hardened in 1 tablespoon of lard until they become a paste, without browning at all
  • salt, pepper, garlic
  • at choice, allspice or ground coriander, nutmeg
  • wider, well-cleaned (or purchased) pork mats or artificial membranes for butchery

Preparation of Blood, Caltabosi and Drum & # 8211 boiling

With all the regret for the most sensitive, if you want to make blood, which, in my opinion, is the tastiest preparation, it all starts with collecting blood at the time of slaughter, catching in a vessel the jet of blood that spills when the pig is stabbed.

In this blood is added coarse salt (about 3 tablespoons) and mix quickly and insistently, for a long time, in one direction. The blood that cools to room temperature is kept in the kitchen, to prevent the formation of clots, and will be used immediately. If it accidentally coagulates, however, the blood can filter through the sieve.

After paring and washing the pig, it is cut. The head is also cut, splitting into two or more pieces. Large boilers with boiled water are prepared, in which the head, kidneys, slung, lungs, heart, spleen, tongue, mice and a piece of soft bacon for blood are boiled, without adding salt. As it can be seen, other inhabitants of the household also seem very interested in the steaming content of the boiler, I think that the cat would almost bathe in the boiler, if it were not discouraged by too high a temperature.

Allow to boil until the meat falls off the pork head and towards the end of cooking add the liver. It only boils until it needs to turn pink in the middle. Otherwise, the liver hardens, becomes gray and sandy and will give an unpleasant texture to the dishes. After they are all cooked, remove the organs and meat with a strainer and leave to cool.

Preparation and seasoning of blood sausages, caltabosi and drums

Bone the meat and choose carefully any bones.

The heart, the tongue, some meat from the head and a few mice are put in a separate bowl for the drum.

If the spleen is used, it is set aside, it will be used strictly in the preparation of the blood sausage, if it is mixed in the composition for caltabos it will blacken it.

The soft bacon is cut into small cubes (0.5-0.8 cm.) And kept aside (also for bleeding).

Start chopping the meat and boiled organs with the spleen, which are passed through the machine and collected in a separate bowl. The rest of the organs, the meat and the mice are ground as desired, larger or smaller. We grind quite finely, for a finer consistency of dishes (that's how we like it).

In the mince for caltabos, add the soup from the boiler, little by little, mixing until a fluid paste is obtained (when it cools, it will gelatinize and harden).

Separately, mix the preserved blood with ground spleen, diced bacon and so much pasta from caltabos until a pasty mixture is obtained, which is thinned with the soup from the boiler.

Season both compositions with salt, pepper and garlic to taste (I put 18 grams of salt, 10 grams of ground pepper and 30 grams of garlic / kilogram of composition). Keep in mind that the blood added to the bleeding already has a salt content. Depending on the taste, you can add finely chopped onions to the caltabos composition, hardened in lard until the pasta is made (I really like it) and other spices: allspice, ground coriander or nutmeg. It is best to taste the composition and match the salt / pepper / seasoning according to everyone's preferences.

Fill well-washed pork mats (to have no odor) or purchased mats that have been kept in warm water to rehydrate with these compositions and tie at the ends with string, then gather in the form of circle. Boil the caltabos and blood sausages for about 30-40 minutes in the soup in which they boiled the organs, over low heat. Carefully remove to a flat surface and allow to cool completely.

Drum it fills in the stomach of the pig or, in the most unfortunate case, in the artificial membrane. Cut the meat from the head, strips of mice, tongue and heart into suitable pieces. Add enough soup from the boiler to cover them and season with salt, pepper, minced garlic, allspice or coriander (to taste). Mix well and fill the pig's stomach. It is tied with string and boiled in the soup in which the organs were boiled, over a very low heat (without boiling). Boil for about an hour, then cool on a flat surface. If the artificial membrane is used, the drum does not boil, it is simply left to cool on a flat surface.

Tasting is the most pleasant moment, of course:

Caution: none of these preparations can be stored for a long time. They are very tasty, but only as long as they are fresh, so it is advisable not to make too large quantities and to consume them quickly. By smoking, you can extend the shelf life of these sausages by a bit, but not by much. Our habit is to give as many of these dishes as possible, so that all close friends and the whole family can enjoy them.

Video: Apéritif


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