Ако се чудите как се прави филе Елена – ще ви кажа – много е просто. Според някой тайната се крие във въздуха на Еленския балкан, но според мен основната тънкост е да имате проветриво място, на което да съхнат бон филетата (или иначе казано малките рибици).
Аз последния път като приготвях купих свински бон филета, които са около 400 грама всяко. Ако рибиците са по-малки – ще трябва да ги сушите по-малко, ако са по-дебели – повече време. Сушенето на филето Елена е много относително – може рибиците да изсъхнат за 6-7 дни, а може и за няколко седмици. Зависи и колко изсъхнали ги обичате. Затова моят съвет е, когато сушите бонфилета за първи път, опитайте на няколко пъти месото като си отрязвате по малко, за да разберете кога е достатъчно сухо, за да ви допада на вашия вкус. Когато не е много добре изсъхнало месото е по-меко. Колкото повече изсъхва филето Елена става по-твърдо.
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Апетайзър с круши, рукола и сушена свинска рибица
Класическа рецепта за филе Елена
От
Публикувано на : 12/06/2013
- Брой / порции: 2 бон филета
Ако се чудите как се прави филе Елена – ще ви кажа – много е просто. Според …
Необходими продукти
- 2 броя свинско бонфиле
- 1,5 кг морска сол
- 3-4 лъжици чубрица
- 2-3 с.л. червен пипер
- черен пипер по желание
Приготвяне
- свинските бон филета се обезципяват се слагат в тенджера или друг съд. Покриват се с морска сол и се добавя 1 ч.ч. вода.
- Оставят се така 24 часа, след което се изваждат и се слагат в хладка вода за няколко часа, за да се обесолят. Можете да смените водата 1-2 пъти.
- След това се промушват със здрав конец и се оставят да се отцедят за около час-два.
- После се обтриват с подправките (черен пипер, червен пипер и чубрица) и се затискат между две дъски за една нощ (последното е по желание, ако желаете филетата да станат по-сплескани).
- Оставят се на проветриво и сигурно място (да нямат досег животни и насекоми) и така се изсушават за около 10 дни.
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moga da dam recepta za pastarma or teleshko sarce stava mnogo vkusno i se izyajda za mnogo barzo.
С удоволствие! Как се прави пастърма от телешко сърце?
Сега ако го приготвя.ще се развали ли? Още ли е топло за него?
Аз филето Елена тази година го сложих на 25-ти ноември.
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За харата, които не са живели в Еленския балкан всяка вкусно приготвена рецепта за филе ще ги излъже, но балкаджиите не овалват в подправки филето. Тази мода е за друг регион.
Г-жо Христова, кажете ни как точно се приготвя филето в Еленския Балкан, моля, за да не си говорим празни приказки. Ще сме Ви благодарни!