Hearing the word "Pankett", it seems that it will be about some kind of exquisite cake or dessert. It is really a delicacy - meat, and you can try it not only in Italy.
Pontstea is an exquisite product for gourmet, which is prepared from pork breasts using various combinations of spices by letting. This method of preserving meat products was known from time immemorial. This tasty and nutritious meat product is an original representative of Italian cuisine.
Pancourt is used to prepare pizza, carbonara paste, various salads, soups, as well as omelets and ordinary scrambled eggs. Most often, Pontstet is served as an independent dish - it is perfectly combined with greens and sheet salads, with various vegetables - tomatoes, zucchini, asparagus, broccoli. As a garnish to Pankete, it is perfectly suitable: green canned peas, stewed beans, potatoes, rice, and a century.
There are several varieties of Ponts:
- Pancetta Tesa - has a traditional flat shape resembling a regular bacon.
- Pancetta Arrolta - is a meat roll.
- Pancetta Coppata - combines the first two options, since it is wrapped in a sneaker in it.
In addition, they distinguish between the pancaket with the skin and without skin. There are also some types of this meat product, which are distinguished by a special recipe or special pig rock grown in a certain locality - they received their name in territorial origin, for example, Pontshate di Calabria.
It is impossible to say that Pontshat is good for health: excessive passion for such a product can disrupt the exchange processes and the function of the cardiovascular system, but moderate use will have a positive effect on hormonal activity, and on the liver function, and at the work of the whole organism as a whole.
You can cook Pancourt at home, the four stages of cooking will go about three weeks.
Preparation
Prepare a rectangular piece of pork breasts with a small layer of fat, a mixture of spices and salt, toa for salting, cotton culinary thread for dressing, board or other working surface. For a piece of breast about 1 kilograms, we will need: 200 grams of large salt, 1 teaspoon of brown sugar, 5-6 chopped garlic cloves, 2 teaspoons of black pepper, 1 teaspoon paprika, kinse seeds and cumin, ½ teaspoon of thyme and rosemary.Salting
Mix salt with black peppers, garlic, sugar, half crushed cinema and kinse seeds, grate the sneaker from all sides, put in container, close the film and put in the refrigerator for a week, turning daily and merging the liquid. For the convenience of removing the fluid, you can place the tray under the tilt.
Twist
Remove the surplus of salt, add the remaining spices and twist in the roll, fixing the culinary thread. To remove salt, you can rinse with a breast with water, but it is better to use white dry wine or wine vinegar.
Drying
Move the finished roll in a dark cool place (if any - in the cellar) or in the refrigerator at least two weeks. At the expiration of this period of Pontshat is ready to use. Store in the refrigerator for 2-3 weeks.
