What is rillette?
Rillette is seasoned meat spread traditionally made of pork, although a wide range of other masses and seafood can be used. It is often called "poor pate" because it has a creamy, smooth consistency of patence, but is much less expensive. These spreads are also used similarly to pate on things such as biscuits and bread as an appetizer. Some special butchers and Delily make Rillette for sale and it is also possible to make this meal at home.
To make rillette or rillettes, as is also known, the chefs begin with the deepening of meat, salting and adding to a pot with a certain fat and spice. Some chefs like to make Rillette on the brewhouse, while others prefer to bake. In both cases, the meat is allowed to cook for four to six hours until it falls apart. At this stage, the meat is exhausted, shredded, spicy and compressed. Compression is usually done by wrapping meat in ramkin or small bowl and then weighing IT.
As soon as the meat is compressed for several hours, it is covered with thina layer of fat and cooled for three days. This resting time allows the flavors in rillette to fully mix and develop, increase the spicy taste of the bowl and at the same time allow the meat to soften a little. Once the meat rests, it will keep approximately 10 days under cooling.
rillette can be administered directly from the bowl to which it is cured or may be disappointed and presented on the plate. In some regions of France, Rillette is shaped into fantasy shapes such as pyramids and decorated with cured meat or vegetables to form a peak. In general, Rillette is served chilled and spreads slightly through biscuits and breads. This meat is quite rich, so a little tends to go a long way.
goose, duck, chicken and gaming birds are for Rillette, all popular choice, along with classic pork. Rillette seafood made of salmon, tuna, anchovies and other fish are also available and meatIt can be mixed with crumbs of bread and vegetable fillings to make food a little less intense. Vegetarians can create their own Rillette version with slowly cooked vegetables brown in olive oil and strongly spicy.