Clotted cream, prosciutto, and 3 more unusual products that you'll love
When the man because of reasons selected favorite food, he tends to fall into depression or even anger. But any feelings cool down, and then the consumer remains only to go in search of new culinary wonders.
This traditional, Croatian, Slovenian, and Montenegrin dish, the closest relative of Parma ham and prosciutto. Perhaps he will comfort even fans of the disgraced ham. Dalmatian prosciutto is smoked on charcoal pork ham, Iberian and dried in the wind and sun.
Fans of meat argue that most delicious of its kind prepared in the Montenegrin village of Njeguši. They say, one can feel something special in the local air, making nagurski prosciutto unique delicacy. I advise you to have it in my notes.
Versions of this fermented milk product on the basis of swissmatic cream can be found in the Balkans, and Central Asia, and the Caucasus. From country to country, the technology is slightly different. For example, in Montenegro and Serbia kaymak add some salt. The taste is something between a cream and butter. "Young" kaymak – soft, light and salted, medium – more thick and yellow, and "old" – a dense, bright yellow, and very salty.
For Serbs kaymak is not just a national dish, they are crazy about him! And in each farm will have its own special recipe. However, trying kaymak, remember, it is easy to fall into zavisnosti that is unsafe for the figure. The caloric value of this yummy rolls.
Hard Balkan cheese, almost a twin brother of the Italian Caciocavallo. It is believed that this is one of the most ancient cheeses, was born in the early Roman Empire. This was once a humble shepherd's dish. Kashkaval made from sheep's milk, but now master and cow.
It is produced throughout the Balkans and is very often used in the preparation of hot dishes and cheese. Kashkaval is well kept, and if you managed to get hold of, you can be sure he will not go bad on the road.
This ancient meat dish, popular in countries of the former Ottoman Empire, in particular in Armenia. It is easy to find in Moscow and the surrounding area. In fact it is dried fillet of beef, wrapped in a mixture of garlic, ground seeds of red and black pepper, and blue fenugreek. This meat does not taste like is now available in the European delights, but it has its own charm and foodies should rejoice.
It is, of course, called the cheese, but really it has nothing to dairy products, and is made from soybeans. Tofu can be bought in Russia, although it is manufactured mainly by Japan and China. In China, it is eaten so extol for more than 20 centuries.
Soy protein in this dish more than the fish, and meats, but almost no carbohydrates, so the dishes with tofu are great for vegetarians and dieters. We have more common dense tofu, texture similar to mozzarella. It can be cooked on the grill, add to the goulash and salads. Asians prefer watery and soft tofu, which is often used for preparation of first courses.
Keywords: Specialities products sanctions