Small recipe

Small recipe

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Put the meat in a large bowl, add thyme, pepper, baking soda, salt and crushed garlic and mix until fully incorporated. Add a little meat juice (or soup obtained from half a cube of Maggi and hot water), stirring by hand until the baby paste becomes very sticky.

Cover the bowl with cling film and leave it in the fridge for about 24 hours, during which time the meat will catch the unmistakable smell of small.

In order to form the small one and not stick to the hands, put water in a bowl and with wet hands form long sticks that are either placed directly on the grill or frozen.

The little recipe from Cocoșatu '- how the legend started

The recipe for children from Cocoșatu 'is making waves among the clients from Bucharest but also from other parts who come to stop only for a few hours on the lands of the Capital.

The legend about the Cocoșatu 'Children's Recipe was born in 2006, with the establishment of the Romanian restaurant, which is rather a covered terrace.

In a very short time, the terrace gained its fame for its tasty mitites and for the chef, Nea Sandu, who would hold the secret from the Cocoșatu 'children's recipe.

Rumors claim that Nea Sandu was paid in the good old days with 2500 euros per month to keep the secret about the recipe for children from Cocoșatu '.


Small homemade - the authentic recipe. It is the oldest recipe for children that the Romanian people have. Although, as is normal, each area, each household has adapted the recipe for small homemade to their own taste, this is the recipe on which all the other recipes are based. Here's how to put one together for use with your home.

Authentic recipe for homemade small:

Mititeii are a culinary dish often consumed in our country, which are prepared differently depending on the area. However, the delicious taste of the little ones is obtained from an already authentic recipe, which we present below. If you want to make small homemade, here is the best recipe!

Although the meat is already minced, it would be preferable to give it through a robot or a mincer. The spices will penetrate better into a softer paste. Mix well, gradually adding the bone juice.

Add the spices and mix. Add the garlic and stir constantly. Finally, add the baking soda. If you want, you can also taste it, to make sure that you match the flavors properly.

What's the secret to a homemade little recipe? You don't have to put them on the grill right away! Form the small ones and leave them in the fridge for 3 to 24 hours, so that the aroma of the spices penetrates well into the meat.

In order to have a reddish crust and a juicy interior, the little ones must be put when the grill / pan is well heated. Fry first for 2 minutes on each side. Leave them for at most 10 minutes and take them out quickly, if you don't want them to become dry and dry!

Recipe for small, chopped and grilled marinated wings

My dear ones, we are all in this very long weekend, an opportunity to relax and, by tradition, small and grilled steaks. Those whose distance allows them, run to the beach, the others heat the grill at the edge of the forest or where they find a quiet place, the idea is that the whole working nation celebrates and that the whole country becomes a huge barbecue party these days. I didn't want to pass this opportunity without offering you a recipe for small pasta, to the tender little ones, real juicy lollipops that delight the gourmet's mouth with a richness of flavors and a perfect consistency. In addition to small, two more marinating ideas for pork chop and chicken wings, both with excellent results. I hope you like my menu proposal for the May 1st barbecue party and you will find the tempting ideas. All this would not have happened if it were not for his height Napoleon, the perfect garden grill, offered by ecores.ro.

Preparation time: 24:00 hours
Cooking time: 00:30 hours
Total Time: 24:30 hours
Number of servings: 6 servings
Degree of difficulty: environment

  • Small pasta recipe
  • Marinated wings in Mediterranean style
  • Marinated pork chops

For the list of ingredients and how to prepare, I invite you to watch the 4th episode of the culinary series. Summer kitchen (For optimal image, set the 720 HD quality):

So how did you feel? Not that these little ones were mine and made by me, but the diners, all eating with old states and great experience, swore that they didn't put their mouths on such small, fragile and juicy ones. If it were just the absolute control over the ingredients and it is worth preparing small pasta at home, the actual work takes a few minutes, the waiting time is longer, indeed, but the wait will be fully compensated. I would not want you to lose sight of the other dishes, just as spectacular and they, the wings, especially, were a delight for me.

The best recipe for children: you have to try it!

The best small recipe as much as there is! Extremely fast, economical, not at all demanding in terms of time, attention and dexterity in cooking. If you follow the steps below, you and your family will enjoy the most fragrant, juicy and delicious grilled minced meat rolls that you have ever tasted!

Who said you have to wait for the barbecue period to enjoy a small (maybe even more) delicious portion? Resist the temptation to buy this product commercially and learn how to prepare it small recipe like you've never eaten before.

Here are the secrets of the little ones, one of the most appreciated dishes of the Romanian people:

Details recipe preparation Small chicken

How to cook small chicken

  1. Wash and clean 400 g chicken breastThe Province and 200 g chicken legs LaProvincia.
  2. Separate the meat from the skin and bones and then pass it through a medium or large sieve.
  3. Put the meat in a bowl and add 1 teaspoon baking soda, ½ teaspoon paprika, ¼ teaspoon chilli, 5 cloves garlic grind, salt and pepper to taste.
  4. Homogenize the composition well and leave it in the fridge for 20-30 minutes.
  5. Form the little ones with a wet hand. uses 100 ml of water or a little oil.
  6. Place the little ones on the hot grill or in the grill pan and leave them on each side for 3 minutes.
  7. Take the little ones out on a plate and let them sit for 3-4 minutes.
  8. Good appetite!

Chef tips for small chickens

  • You can serve them with fresh bread and mustard or with stick and fresh salad.
  • If you prefer a more intense taste, change the amounts for spices and garlic.
  • You can prepare small pasta the day before the barbecue. Store very well in the refrigerator.
  • To get more small, increase the quantities but keep the proportions between meat, spices and garlic.
  • Only chicken breast or chicken legs can be used. If you want to get smaller, firmer and more cohesive, the chicken breast is indicated. If you want to have smaller juicy and elastic, use chicken legs.
  • The grilling time may vary depending on the type of chicken used and the size in which they were shaped. The chicken breast cooks a little faster.
  • If you will shape the little ones into shapes larger than 10 cm, increase the cooking time by one minute on each side.
  • You can serve it with a garnish of natural potatoes or french fries.

Small, tender and tasty chicken

The preparation has the specific small taste that you know, but lighter. The result is a fragile and juicy one that will conquer your guests and family.

You can prepare the chicks in advance and keep them in the fridge until the coals heat up. The dish is served directly by hand and is fully enjoyed with family and loved ones.

They are suitable for outdoor summer grills or for the winter holidays.

Traditional small fluffy homemade recipe. Classic recipes for December 1st

It is recommended to use some freshly ground spices. This way you will be able to enjoy more of their aroma and flavor. After making sure we have all the necessary ingredients, we first prepare the soup from beef bones with marrow and vegetables. Its taste works wonders in small pasta. Before using it, strain it and cool it.


  • 300 gr minced meat, pork or sheep
  • 700 gr minced beef
  • 250-350 ml concentrated bone soup with vegetables
  • 22 gr salt
  • 5 gr cumin seeds
  • 5 gr black pepper
  • 3 gr dried thyme
  • 3 gr ground coriander
  • 10 gr smoked paprika
  • 50 gr garlic
  • 5 g baking soda

Method of preparation:

Traditional small fluffy homemade recipe. Pass the two types of meat, pass them through the mincer together, in order to mix well. It is recommended to do this twice. The spices are mixed and ground together in a mortar or grinder. If they are freshly ground, the aroma is stronger, according to A1.

Peel the garlic and grate it or grind it in a mortar. After we finish, we start kneading the dough as a child. We can use the robot or prepare everything manually. Put the meat mixture, baking soda and spices together and knead them.

Traditional small fluffy homemade recipe. While kneading, drip the bone soup, little by little. We must reach a creamier consistency, it must not be as dry as the composition of meatballs. Cover the paste with a foil and refrigerate for 12-24 hours. During this time, the flavors work and the meat comes out perfect for the little ones.

To prepare mititei paste at home, more & icircnt & acirci we have to make sure we have everything we need.

We prepare a beef bone soup with marrow and several vegetables, in order to benefit from its taste in small pasta. & Icircbefore using it, strain it and cool it.

It is good to pass the two types of cups through the mincer together, even twice to mix well.

We mix the spices and grind them together, in a mortar, or grind them with a fork. It is recommended to have them freshly ground, because then their aroma is maximum strong.

Spices for small pasta

We clean the garlic and put it on the grater, or we grind it in a mortar.

When we have all these ingredients ready, we start framing small paste.

We have the robot version using the dough arms, or the manual version.

We put the meat mixture for the mititei paste, the baking soda and the spices in the bowl of the robot and we start to fry them. During frying, we also drip the bone broth, little by little, until we reach a creamier consistency, not as dry as the composition for meatballs, for example.

Cover the pasta for the little ones with fresh foil and put it in the fridge for 12-24 hours. During this time, the meat blends in with all the flavors and is perfect for preparing delicious small traditional dishes.

Have fun with the preparation traditional recipe for small grilled pasta, and good appetite enjoyed the delicious mitita!

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How do the little ones prepare?

I bought the meat and asked the butcher to chop it. That's how I got rid of a job. I used beef and mutton in equal proportions. You can change their proportion according to taste, including you can replace mutton with pork.

If you use pork, I recommend using 70% beef and 30% fat pork.

After we have chosen the meat, we start to season it. In many recipes, the meat is mixed with salt and baking soda and left in the refrigerator for 24 hours, after which the other ingredients are added. I added all the ingredients (except the soup) and put the meat in the fridge. I think that this way the meat tastes better than the ingredients.

After 12-24 hours, depending on how much time you have available, I took the meat out of the fridge, I passed it once again through the mincer, through the thickest sieve. Then I mixed it with the bone soup and formed the little ones.

Watch the video: RECIPE FOR CHILDREN

Small recipe. Cocosatu's super recipe & # 8217, original recipe

Perhaps some of the most famous little ones are the ones from Cocosatu ’. Find out here how to prepare.

Ingredients: beef, ground pepper, dried thyme, allspice, coriander, Turkish cumin, star anise (dried flowers in the form of stars), baking soda, lemon juice, oil, garlic.

Cocosatu’s small recipes - Preparation

First of all, you have to be patient, because the little ones prepare at least three days before consuming them. Boil a bone marrow juice with marrow. The minced meat should be kneaded with this beef bone juice for an hour and along the way the spices and lemon juice should be added, but without the juice. After the minced meat is kneaded for an hour, it is to be refrigerated for a whole day. Then kneaded again, but this time with garlic juice. The resulting composition is cooled again and kept for another day. Only on the third day are the tiny ones formed and they will be greased with a little oil before being put on the grill.