Perfect little ones for the barbecue: Jamila's 100+ year old recipe. The secret that makes them juicy and flavorful
The little ones are one of the Romanians' favorite culinary dishes, and on the May 1st holidays they will be in great demand. That's why Jamila Cuisine proposes a recipe for home-made small pasta, over 100 years old.
The tastiest little ones Photo: Shuterstock
According to Jamila's recipe, one of the secrets of the little succulents is the type of meat used. In addition, another essential ingredient is bone broth, which contributes to the homogenization of the composition.
“Home-made mini pasta, made according to a more than 100-year-old recipe, for juicy, aromatic and perfectly browned minis. It is prepared with well-chosen meat, bone broth and spices that give that familiar, old-fashioned taste of minis. When you make pasta at home, you know exactly what you put in it, and you can feel the difference right away. The homemade minis recipe is excellent for any barbecue. It's easy to make, it's aromatic and tasty. You get small juicy and delicious”, ssays Jamila Cuisine.
Preparation of small pasta
This proposed recipe includes: 1 kg beef neck, 1 kg beef shoulder, 1 kg leg of ram / mutton, 750 ml bone broth, 60 g garlic, 15 g sodium bicarbonate, 3 teaspoons thyme, 1 teaspoon grated cumin, 1 teaspoon grated coriander, 1/4 teaspoon allspice, 2 teaspoons paprika, 2 teaspoons of salt.
Jamila Cuisine points out the difference between store-bought and homemade minis: “When you make pasta at home, you know exactly what you put in it, and you can feel the difference from the first.”
“You need fat meat, not lean meat” emphasizes Jamila Cuisine, explaining that it is precisely the fat that gives the tender and juicy texture specific to the traditional minis.
The homemade pasta recipe is easy. In the bowl of a mixer or in a large bowl put the minced meat and add bone broth mixing well. You should get a bound and sticky paste. Next comes the spices.
Jamila insists on the role of bicarbonate: “For juiciness I added baking soda and I recommend you use it because it's a must. Without baking soda they will never be the same”
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Bone broth helps to bind the composition
Another essential element of the recipe is the use of bone broth, which helps bind the composition and intensify the taste. Also, sodium bicarbonate is considered a mandatory ingredient to achieve the characteristic consistency.
“Meat with fat keeps the little ones juicy and tasty. If you can't find meat with more fat, buy fat separately. Also from the butcher, get beef bones from which to make bone broth. Cover them with water, add salt and boil them for an hour and a half in the pressure cooker. If you want it to be even more concentrated, you can boil it even longer, but check the water level.” Jamila explained.
In the end, Jamila's recipe promises an authentic result: “You will be amazed by the taste! They are juicy, aromatic and very tasty. Make some chicken skewers too and you have a perfect barbecue for the whole family!”
“I love little ones since childhood. They were my favorites and at every barbecue I preferred them. In our family, my father was in charge of the barbecue when we were children. He bought the meat, he prepared it, he grilled it. He had a passion for grilling and he was the only one who did it.(…) The little ones were always tasty, juicy, aromatic and without too much fat. Honestly, I haven't found others as good. Now most small pastas are made from leftover meat and have quite a lot of fat. Quality meat is not used“, claims Jamila, on her blog.
Jamila explains why she prefers the home-cooked option. She believes that the differences between the old-fashioned and the commercial ones are mainly about the type of meat used and how the recipe has evolved over time, sometimes to the detriment of the authentic taste.
“Don't get me wrong, you still find good little meat, but not everywhere. When you don't eat pork it's even harder.”, says Jamila.
At the same time, she recalls that the original recipe, over 100 years old, had a different structure compared to the modern variants, being based exclusively on beef, especially from fatter areas of the animal. In the absence of sufficient natural fat, beef tallow or, in some cases, sheep tallow was used, precisely to maintain the texture and juiciness of the dish.
“What's interesting about the mici recipe is that in the beginning, when it was invented more than 100 years ago, it didn't contain any pork at all. The recipe was made only from beef, fattier meat, from the neck area of the animal.”, say this
