Gourmet cooking times so inventive and original, that we marvel Given: whether there is a proposal in a restaurant dish, or send it to a museum.Just as in the ironic film "What do men."Incidentally, the name of this delicacy has become known to the public from there!
This mysterious "deflope»
Yes, the word is still true!Deflope - what is it?Opinions about the origin of several puzzles.The first and most basic: a subject that would be so called, naturally there was not.He - fiction, fiction, original course for scriptwriters and directors of the film.The second idea about deflope what it is, is still linked to gastronomy.So called dish made of dried meat (beef, veal, buyvolyatiny and other hoofed animals krupnorogatyh).Quickness chef capital's restaurants have tried to use the newfangled brand.And very soon after the premiere was served meat products different method of preparation with this same name - "deflope."What is it, customers do not really know the institutions and courageously "consumed" extravagant meal.Finally, the latest version.It is also quite exotic, but closer to the truth than all the previous ones.
on trips to France
French - genius not only in love, but in all that relates to the joys and pleasures of life.Including food.This we can judge by some ancient recipes, unique to the list of products and their heat treatment.For example, deflope - what is it?Vegetarian dish of mushrooms, roots and spices.However, ordinary mushrooms or mushrooms here are not suitable.Literally recipe advises: Take sheomi mushrooms, slice meaga roots and seeds of Kerala.All this grows sometime in the south of France.Each of the ingredients is now hardly be bought in the supermarket, but in the Middle Ages they were available.What diflope in the old kitchen?Specially cooked mushrooms, very tasty and as much poisonous.They are boiled for a couple, and then is frozen, the solution was washed with alcohol to remove the poison.Root meaga also cooked, and within a few days.Then cut into slices, fried with mushrooms, sprinkled seeds Kerala.Eat a meal, washed down with red wine.However, now it is not advised to use a recipe: it is very approximate and can be fraught with unpleasant consequences!
Again the meat!
But let us return to our 21st century and find out the current value of the word "diflope."Options his writing several "di flop", "diflope", "deflope" and "de flope."The right is the last.Addressing the French again - so the jerky, marinated and served with vegetables and herbs, spicy sauces.How to cook it: take a good tenderloin with pulp, a small prosloechkoy fat.Suitable veal, beef or poultry.You can cook corned beef or ham.If the meat is fresh, it should be cut into small cubes, 3-4 cm thick.For every kilogram of the main product is 2 tablespoons of salt.It is better not to take "extreme" and larger, coarse grinding.Mix it with pepper (1-2 teaspoons), coriander and ginger, sugar (each component of 1.5-2 spoon).Meat soak 15 minutes in the wine.Then take out, put in a sieve and let drain.Then sprinkle the meat with vinegar and a good roll in the mixture.Put it in a container, sprinkle the remains of salt, cover with a linen rag and put the burden.As such, your de flope should stand in the refrigerator for 13-15 hours.Then remove, shake off excess salt, put in a dish, sprinkle with fresh herbs.Serve with meat salad with fresh vegetables.
Hot de flope
for cooking here in this recipe you will need 800 grams of dried meat, a couple of sprigs of parsley, a tablespoon of vinegar, vegetable oil and butter, spices (thyme, pepper).In a skillet heat the butter, add the vegetable.Sliced meat mixed with spices and fry in a skillet for 10 minutes, remembering to stir.When ready, the product is laid out on a dish, generously sprinkled with vinegar and sprinkle with chopped herbs.In the form of heat is supplied together with cheese or feta cheese, vegetables and wine.
