My pihtije
My husband and I adore pihtije, so I decided to make them once again, at the end of the pihtija season. This is what my mother taught me, who always made the best pihtije. Surely many of you prepare this, but I work like this…
Preparation steps
- Wash the legs well, the meat and the knee, arrange in an espresso pot, add the bay leaf and peppercorns, pour water to the line and cook for a little over 2 hours, until everything is well softened, disintegrates and separates from the bones.
- When everything is cooked enough, cool, then strain through a djerjif.
- Put the strained liquid in a deeper vessel to boil.
- Meanwhile, separate the shank from the skin and bones, finely chop the meat from the shank and fish and arrange it on the bottom of the bowl where you will pour the pihtije.
- When the liquid has boiled, spread it a little on the palm of your hand, check if it sticks well, if you like soft pies, add more water, wait for it to boil.
- When you have added enough water, of course check that it sticks, to the desired softness, wait for it to boil, remove from the heat, add chopped garlic and parsley and salt to taste, stir and pour into a bowl over the meat.
- Leave in the fridge overnight for the pihti to cool well and tighten. The next day, remove all the fat that has settled on the surface of the pihti with a spoon, and sprinkle a little ale pepper.
Serving
We are all well aware that pihtije go well with projica and sauerkraut.