Printer Friendly

Ptcha Perfect.

Grace Bello's tribute to the Ashkenazic cow's-foot-jelly delicacy known as ptcha today in Tablet Magazine prompted anguished replies from the comments: where's the recipe?!

Well, here is what art director Abigail Miller used to make ptcha, which she then photographed to make your eyes and mouth water. It's by Irene Saiger, whose blog is here.

Ptcha (Calves' Foot Jelly)

2 calves' feet

1 bay leaf

5 or 6 cloves garlic, minced

2 tsp. salt

1 tsp. pepper

Soak calves' feet in cold water for about an hour and discard water. Then place feet in pot, cover with cold water and bring to boil.Skim the surface. Add a bay leaf and cook for several hours (2-3) until all meat, fat and gristle falls off the bone. You may have to skim the top several times.

While feet are cooking, mince all the garlic and place in the bottom of 9 x 13 pan along with salt and pepper.

Remove meat (and all other bits) from pot, finely chop by hand (my mom used a hackmesser) and place in pan. Discard bay leaf and slowly add hot broth to meat mixture. Broth should be very flavorful. Add more garlic, salt and pepper as needed. Let dish cool on counter, and then cover and refrigerate overnight.

Cut into squares and serve with lemon wedges.

A Disappearing Delicacy [Tablet Magazine]

COPYRIGHT 2012 Nextbook
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2012 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Author:Tracy, Marc
Publication:Tablet Magazine
Article Type:Recipe
Geographic Code:1USA
Date:Apr 24, 2012
Words:227
Previous Article:Larry Brown Returns to the Sideline.
Next Article:Assange Hosts A1/2iA3/4ek and David Horowitz.
Topics:

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters |