Description
Riet - a traditional French pate. This dish is not just an important element of French cuisine, but it is possible to tell, legendary. In France there is even "the brotherhood of the knights of Rieti". And in the city Mamert annual festival of Reutov. Feature of rieta unlike regular paste is sufficiently long low-temperature treatment of meat. Riet usually eat, spread on bread, and perfect - on a crispy French baguette, the recipe of which I also give as a bonus :) Come and get it!
Ingredients
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Pork
1 kg
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Parsley
0.5 coup
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Roots
1 piece
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Thyme
0.3 coup
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Garlic
3 tooth
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Bay leaf
3 piece
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Chili
-
Black pepper
-
Wine white semi-dry
300 ml
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Salt
-
Water
200 ml
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Flour
300 g
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Salt
1 tsp
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Sugar
1 tsp
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Yeast
1 tsp
Cooking
A few words about the choice of meat. Need meat different. Meat should be not the best, just something harder. This will give the paste density. Should also be a fatty meat. It will give the pate tenderness, juiciness, moisture and elasticity. And there should be meat on the bone. It will give the meat pie a flavor and the desired texture. I took a shovel, bones with bits of meat and fat cut from the back and ribs. The ribs were not very fat and I took another small piece of fresh bacon (100 grams), it's not. Even for this pate will fit the knuckle. There are tough meat, fat and bones. Meat should be cut into pieces of about 5 cm, the ribs I cut into pieces, 1 rib each.
At the bottom of the heat-resistant vessel (I have a ceramic pan for the oven) put the thyme, "tails" from parsley, Bay leaf, pepper peas.
Also put a knife crushed garlic and parsley. I have the root were very thick, so I cut slices.
Fans of spicy can add chilli.
Next, spread the meat.
Pour the wine and salt to taste. Suggest to take it semi-dry or semi-sweet and not dry wine. A light sweetness adds pate an extra spice. If You have a dry wine, add about 1 tablespoon of sugar.
Cover with a lid and sent in a preheated 160 degree oven for 3-3.5 hours.
That's what should happen.
Meat disassemble the fibers. Fat and fat left as is. Bone, tendons and cartilage throw out (or give the animals a home or street).
The broth does not pour.
It needs to drain.
Send the meat in the blender and replace it, adding a little broth. Broth pour not whole, and as necessary, until the paste will not be quite juicy. Ready to paste put into jars. Those that will be kept longer, pour the lard. How long can you keep a pie I don't know, but a week in the refrigerator, it can withstand quite.
Now the bonus give the recipe of the baguette.
Step-by-step photos of dough, I unfortunately did not, but I think it will be quite clear. Take 0.5 cups of warm water and about 0.25 Cup of flour and sugar. Sugar dissolved in water. If You have an active yeast (the granules are larger), then dissolve them in water, if baking (small beads), then mix with the flour. Combine the flour with the liquid. To the remaining flour add salt. When the yeast starts to work, mix them with flour and salt. Knead and gradually add the remaining water. Cover the bowl with the dough with a towel and leave for 30 minutes. Then stretch the dough into a pancake, fold three times in one and in the other direction. Let rise for another 1-1.5 hours.
Ready divide the dough into 2-3 parts. I wanted a thin baguettes, so divided into 3 parts.
Each bun roll into a thin pellet (about 0.7 cm).
Roll the cake roll.
Future put the baguettes on the baking tray lined with parchment paper that is sprinkled with flour.
Cover with a towel and leave to proof for 40-50 minutes.
After this time, baguettes markedly increased in size.
They do cuts as you like.
In a preheated 220-230 degree oven, put heat-resistant container of water. Above it put the baking sheet with the baguettes and bake for 20 minutes. After 20-30 minutes (depending on thickness of baguettes, I baked 20 minutes) take out the water, reduce the temperature to 180 degrees and bake the baguettes for another 20-30 minutes.
Enjoy the baguettes and just
And our wonderful rieta!
вкусно
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