Готовим дома

Готовим дома

 

Мясные блюда

Очень интересное и вкусное блюдо, если так можно выразиться, зразы наоборот. Ведь зраза это мясная котлета или рулет с начинкой из каш, той же картошки и прочее, а цепелинай картофельная котлета с начинкой из мяса.

Мои дополнительные советы к рецепту выделены цветом. Иллюстрации взяты с просторов Инета.

От автора рецепта

Рецептов цепелинай видела много, но для того, чтобы это блюдо получилось, необходимо знать некоторые секреты. Я привожу рецепт цепелинай, следуя которому они у Вас получатся и будут очень вкусными. Блюдо очень сытное, калорийное. Может Вам понравится — попробуйте!

Цепелинай

4 декабря 2016 г.

     Автор: буба

Цепелинай — это блюдо, полностью зависящее от сорта картофеля. Картофель д. б. крахмальный и не сочный — чем больше в картофеле сока — тем хуже цепелинай!

Цеппелины - это не вареники и не пельмени

Ингредиенты:

  • Картофель
  • фарш мясной (свиной, жирный)
  • Сало (может быть и соленое)
  • Лук репчатый
  • Сметана
  • Соль
  • Перец чёрный (молотый)
  • Крахмал картофельный (если будет необходимость)

Приготовление:

Важно: Главный секрет этого блюда в соотношении варёного и сырого картофеля, которое должно быть 1:3. 

Количество и соотношение остальных ингредиентов определяется вкусовыми предпочтениями готовящего и не носит строго регламентированного характера.

Чистим картофель. 1 часть отвариваем в несоленой воде, 3 части трем через картофелетерку или вручную на самой меленькой тёрочке.

Вареный картофель, когда остынет, проворачиваем через мясорубку, сырой картофель очень сильно выжимаем через двойной слой марли, но сок не выливаем, а собираем в мисочке — когда он чуточку отстоится, то на дне останется крахмал, который нам еще пригодится.

Совет: Сок, оставшийся после отжима картошки, советую не выливать, а добавить в воду для варки, тогда цепелинай будут белее.

Итак, смешиваем перекрученную вареную картошку с тертой сырой, солим, добавляем крахмал из сока выжатой картошки. Если тесто слишком мягкое, то придется добавить еще и чуточку магазинного крахмала.

Жирную свинину перекрутить в мясорубке, добавить соль, перец и меленько покрошеный лук, массу хорошо вымесить.

На смоченную водой ладонь кладем шарик из картофельного теста, разравниваем в форму лепешки и кладем в середину шарик фарша.

Совет: Кстати говоря, в качестве начинки можно использовать грибы, можно попробовать кислую капусту, ну это на любителя, в классике же это мясной фарш, в качестве которого можно использовать и говяже-свиной, тогда блюдо будет не таким жирным, но от этого не менее вкусным.

Цеппелины - это не вареники и не пельмени

Цеппелины - это не вареники и не пельмени

Заворачиваем фарш в картофельное тесто и формуем цепелинай — он выглядит как толстая подводная лодка или летательный аппарат цеппелин.

Совет: Бывает,что при варке цепелинай лопаются, иногда это случается. Чтобы этого избежать, в кипящую воду добавляют крахмал, разведённый в холодной воде, примерно на 3 л воды — 1 ст. л. с верхом.
Или: перед тем, как варить, цепелинай обвалять в крахмале, равномерно разровнять по всей поверхности, лишний стряхнуть (тогда в воду уже крахмал не добавлять!). Совет взят с просторов Инета.

Цеппелины - это не вареники и не пельмени

К этому времени в глубокой кастрюле (желательно алюминиевой, это самая лучшая посуда для варки цепелинай — они в ней не прилипают ко дну) уже должна кипеть подсоленная вода, куда поочередно забрасываем цепелинай. Образующуюся в начале варки пену необходимо снять.

Изображение

После того, как они всплывут на поверхность, варим 20 минут. Но надо постоянно помешивать. Категорически не мешать ложкой или др. кухонным предметом, цепелинай перемешиваем движение самой кастрюли, в которой они варятся, т. е. берем кастрюлю за ушки и вращаем в разные стороны вокруг ее оси. О готовности цепелинай говорит их опускание на дно кастрюли.

Если все таки цепелинай разваливаются, то в воду для их варки надо влить чашку крахмала, разведенного в холодной воде (см. совет выше). Если цепелинай получаются очень темные, то в картофельное тесто надо добавить 1 размятую таблетку витамина С.

Подлива — свинное сырое сальце, лучше с прожилками мяска меленько порезать и выжарить в глубокой сковороде. Масло добавлять не нужно, достаточно жира от сала. После того, как сало слегка подрумянится добавить резанный репчатый луки и жарить, пока лук не станет «прозрачным».

Совет: Если нет  свиного сырого сала, можно использовать корейку или бекон, говорят, тоже неплохо получается, хотя и является отступлением от классики.

Обжаривать лук до тех пор, пока он не станет прозрачным.

Цепелинай подавать в глубокой тарелке обильно полив обжаренными салом с луком, а сверху — хорошей ложкой сметаны пожирнее.

Картинки по запросу фото цепелинай

Блюдо тяжелое и очень сытное — поэтому я его готовлю очень редко, но у нас в Литве редкий гость обходится без пробы этого супершедевра...

ПРИЯТНОГО АППЕТИТА!

 

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