In addition to pasta and pizza, Italians really like to cook aspic. Today we will try to cook a delicious jelly in Italian. It differs from the usual recipes by the presence of vinegar and a large number of gelling components.
Ingredients
- Pig Tongue - 1 piece
- Meat bones (beef) – 1 kg
- Pork legs - 2 pieces
- Onion - 2 pieces
- Carrots (large) – 1 piece
- Celery (petioles) – 200 g
- Wine vinegar - 100 ml
- Pepper pea mixture - 1 art.l.
- Bay leaf - 2 pieces
- Water (filtered) – 4 l
- Salt - to taste
Step-by-step cooking recipe
Scrape the pork legs with a knife, rinse and put them in a deep saucepan with water.
Add the bones, peeled tongue, bay leaf, pepper mixture and onion in the husk. Boil for 3 hours over very low heat.
Catch the onion and throw it away. Add celery, peeled carrots, salt, finely chopped garlic and cook for another 1 hour.
Remove the meat from the broth, cool slightly, separate from the bone, finely chop and arrange in prepared plates.
Strain the broth twice through cheesecloth and carefully pour it into containers with meat.
When the jelly in the plates cools down, transfer them to the refrigerator and leave for 8 hours.
