Piftie

Piftie or Răcitură is a traditional Romanian dish, typically served during the winter season and for the Christmas holiday. It is a type of aspic made from low-cost cuts of pork, particularly the feet, head, and ears, which are boiled for a long time to release the natural gelatin in the bones and meat. The resulting broth is then combined with garlic and other seasonings, poured into a mold, and allowed to cool until it forms a gelatinous solid.

History

The origins of Piftie are believed to date back to the Middle Ages, when it was a common way of preserving meat without refrigeration. The dish is similar to other types of aspic found throughout Europe, such as the French terrine and the British brawn.

Preparation

The preparation of Piftie involves several steps. First, the pork cuts are thoroughly cleaned and then boiled in a large pot of water. The boiling process can take several hours, as it is important to extract as much gelatin as possible from the bones and meat.

Once the meat is tender, it is removed from the broth and allowed to cool. The broth is then strained to remove any remaining solids and combined with crushed garlic and other seasonings.

The meat is then chopped into small pieces and arranged in a mold, along with any additional ingredients such as boiled eggs or vegetables. The seasoned broth is then poured over the meat and the mold is placed in the refrigerator to cool.

After several hours, the broth solidifies into a gelatinous mass, creating the characteristic texture of Piftie. The dish is typically served cold, often accompanied by horseradish or mustard.

Variations

While the traditional version of Piftie is made with pork, there are also variations made with other types of meat, such as chicken or turkey. Some versions also include vegetables, such as carrots or bell peppers, for added flavor and color.

See also

• Aspic
• Head cheese
• Souse
• Jellied desserts