Russian Putcha - Pitcha
Categories: Russian, Beef, Jewish, Ethnic, Appetizer
Yield: 1 Servings
Calf's feet
6 ea Garlic cloves minced
Salt & pepper to taste
Hard-boiled eggs
Have your butcher cut feet into pieces.
At home, wash feet in cold water, & place into pot with enough water to cover.
Cook until soft, skimming as it cooks, & add salt & pepper.
Serve as is, with lots of chopped garlic, bread & napkins.
To serve this cold, remove meat from bones & chop.
Place meat, liquid & chopped garlic into flat pan or other kind of cooking dish.
Put sliced hard-boiled egg on top.
Place in refrigerator to firm up.
Slice into serving pieces as appetizer or use as a main dish.
ORIGIN: Dr. Petra Lymanova, Ekaterinburg-Russia, circa 1998
recommend this
email
print
link to this page
Comments: 4