Title: Racituri-Pifte (Jelled Pigs Feet)
Categories: Meat Ethnic
Yield: 1 Servings
| 4 | x | Pigs feet |
| 1 | tb | Salt |
| 2 | x | Garlic cloves |
Singe and thoroughly wash pigs feet. Place in pan with water to cover and
boil 15 min. Remove feet, rewash and place in pan, cover with 4 quarts
water and add salt. Boil slowly four hours or until meat falls off bones.
Skim off any foam that forms so broth remains clear.
Crush garlic and add to meat/water for last half hour of cooking. Remove
meat from bones if desired and strain juice over meat in flat plates. Put
in a cold place to jell. Serve sprinkled with sweet paprika or a little hot
pepper(I'd use dried cayenne or serrano, seeds an' all).
I've seen this served as a lunch with cheese & crackers and a ruby red
wine. Sounds ok to me!