Formaggio fatto in casa LIPTAUER, il formaggio di formaggio
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Three Hungarian Spreads (with Pork Cracklings, Bryndza Cheese and Chicken Liver)
Pork Crackling Spread: „Töpörtyű” is eaten very frequently by Hungarians with bread, onion and pickles. This spread is a great use of leftover cracklings that become a little bit soggy. It can be flavored many different ways with minced onion, garlic etc., but I prefer to use mustard and black pepper.
Ingredients (for 6 people):
300 gr (10,5 oz) pork crackling
1,5 tbsp mustard, 1 tbsp butter at room temperature
1 tsp black pepper, salt
1. Grind the pork cracklings with a meat grinder (or use an electric chopper)
2. Mix it thoroughly with the mustard, butter, black pepper and salt
3. Cover with cling film and refrigerate for 1-2 hours
4. Spread some onto a nice slice of bread, and serve with pickles and chopped red onion.
Liptauer Spread: It's made from Bryndza, which is a soft, salty, creamy cheese made from sheep's milk. If you have trouble finding this, you can substitute fresh farmers cheese, but the flavour will be milder.
Ingredients (for 6 people):
250 gr (9 oz) Bryndza cheese
115 gr (4 oz) butter, 1/2 red onion chopped
1 tsp black pepper, 1,5 tsp paprika,
3/4 tsp ground caraway seeds,1 tbsp sour cream
1. Bring the Bryndza and butter to room temperature then mix them well until light and fluffy
2. Add the finely chopped red onion, black pepper, paprika and ground caraway seeds then mix well
3. Stir in 1 tbsp of sour cream, than mix again.
4. Cover with cling film and refrigerate at least ½ hour before serving.
5. Spread a nice portion on rye (or other) bread and serve with chopped chives and tomato
Fried Chicken Liver in Lard: This is great use of chicken livers which are cooked slowly in lard. I've used Mangalica pork lard, but it can be made with duck or goose fat too. This way, covered with the lard the chicken liver can be stored in the fridge for a long time.
Ingredients (for10-12 people):
450 gr (1 lbs) fresh chicken liver (cleaned)
300 gr (10,5oz) rendered lard
1 tsp black pepper, 1 tsp dried marjoram, salt
1. Add the rendered lard into a pot and let it melt on medium heat. When it's hot enough (but not smoking) carfully place the cleanded chicken liver pieces into it.
2. Cook it on low heat for several minutes turning the liver pieces when one side is cooked.
3. Add the black pepper and dried marjoram, stir and continue cooking on low heat for about 15 minutes.
4. Season with salt.
5. To check if the liver is done, take a piece out from the pot, and cut it in half. It should be juicy but not bloody. (but do not overcook it!)
6. If it's done, remove the pot from the heat. It can be stored in small individual jars or a bigger bowl. Place the liver pieces into the jar/bowl and pour/ladle over the lard. (be sure that the liver is fully covered!)
7. Let it cool than refrigerate until it's set.
8. Spread a slice of bread with some lard then place sliced liver pieces on it. Serve with pickles (or fresh vegetables: chopped red onion, tomato, pepper) and freshly ground black pepper.
ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
Liptauer
Marc Baron shares a recipe for Liptauer, a savory cheese spread from the regions surrounding Vienna.
Ingredients needed: Cheese (Cream cheese, cottage cheese, goat cheese or farmer's cheese), sweet Hungarian paprika, capers, brown mustard, small onion, 1 clove carlic, caraway seeds. (Optional: chopped pickle, horseradish.)
Filmed with a Canon Elph 300 in full 'auto' mode; edited with Sony Vegas HD Plat.
Authentic Hungarian Cream Cheese Spread with Paprika (How to Make Liptauer) #ultragustibus
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