http___www.kuhaona.com_2014_07_prgice-slasni-zalogajcici__1.xml
1.1 2.1 2.2 3.1 3.2 3.3 4.1 4.2 5.1 6.1 6.2 6.3 7.1 7.2 8.1 8.2 9.1
Originally called prge, prgice, trdek, sirel or turoš cheese from Međimurje, they belong among the autochthonous types of cheese, prepared from the fresh cottage cheese, and they are characteristic for the regions of Bilogora, Podravina and Međimurje. To get 1 kg of fresh, well strained cheese, you need about 6 L of fresh milk, 2-3 days of fermentation, and then straining the fresh cheese in a thick cotton cloth. Fresh cheese for making prgice must have a minimum percentage of whey and should be very compact in structure. Such prepared cheese is added with seasonings: salt, red paprika (or spicy paprika and chopped garlic as desired). Cream mixture is then shaped in cones, varying in sizes and heights, depending on individual interest, experience or culinary habits of an individual region. Shaping the cones requires plenty of skill and practice in working with your palms, in order to get graceful cones of pointy or round tip. After forming the cones, follows the drying phase, which can be performed in the sun, smoke or at room temperature. Every method provides a different ultimate taste and appearance of prgice. My favourite is the smoke-scented prgica which requires gradual smoking for 2-3 days in a smoking chamber, with short intervals of smoke exposure. After the smoking period, it is desirable that the cones remain aired. In the old days this would usually be in the attic, where after smoking the cones would be aired in special boxes of metal nets, which at the same time provided protection against bugs and enough air. Such a way of preparing smoked cheese cones is ideal for winter days when external temperatures are lower than the heat produced in the smoking chamber, and the air is sharp enough for the later ripening stage. Prgica that is dried on smoke and air gets a specific external crust, recognizable taste and scent of the smoke and as such it can last for a while. In the old customs of Podravina it is known, and is visible in the naive art paintings that prgice were often dried above the old wood stoves made of brick in the kitchens, where they could be easily accessible. They were often served next to a cured sausage, bacon, fresh pogacha or home-made bread, upon heading for the fields or vineyards. They combine great with cured beef tongue, ham, onion, and consumation experience will be increased if prgice are consumed in a wine cellar with a glass of domestic wine, just released from a wooden barrel. In today’s restaurants with autochthonous culinary offering they are a part of a cold appetizer, and an obligatory part of the markets of North-West and Central Croatia.
1.1 2.1 2.2 3.1 3.2 3.3 4.1 4.2 5.1 6.1 6.2 6.3 7.1 7.2 8.1 8.2 9.1
Prge, prgice, trdek, sirel ili međimurski turoš spadaju u autohtone vrste sireva, pripremljene iz svježeg kravljeg sira karakteristične su za bilogorsko-podravski i međimurski kraj. Za dobivanje 1 kg svježeg, dobro ocijeđenog sira, treba oko 6 l svježeg mlijeka, 2-3 dana fermentacije do sira te cijeđenje svježeg sira u gustom pamučnom platnu. Svježi sir za izradu prgica treba imati minimalni postotak sirutke i treba biti vrlo kompaktne strukture. Tako dobivenom siru dodaju se začini: sol, crvena mljevena slatka paprika (ljuta paprika i nasjeckani češnjak po želji). Smjesa od sira zatim se oblikuje u stošce koji mogu biti različitih veličina i visina, ovisno o želji, iskustvu ili kulinarskim navikama kraja. Formiranje prgica zahtijeva dosta vještine i prakse u radu dlanovima kako biste dobili ljupke stožaste oblike šiljastog ili oblastog vrha. Nakon formiranja prgica slijedi faza sušenja koje može biti na suncu, dimu ili pak na sobnoj temperaturi. Svaki od navedenih načina daje drugačiji krajnji okus i izgled prgica. Meni omiljeni način je prgica s okusom dima koji zahtijeva postupno dimljenje na laganom dimu u pušnici 2-3 dana s kraćim intervalima dimljenja. Nakon dimljenja poželjno je da još odstoje na zraku. U starini je to bilo obično na tavanu gdje su se nakon dimljenja zračile u posebnim kutijama od metalnih mreža koje su bile istovremeno zaštita od kukaca u kojima nije nedostajalo strujanja zraka. Ovaj način pripreme dimljenih prgica idealan je u vrijeme zimskih dana, kada su vanjske temperature niže od topline proizvedene u pušnici, a zrak je dovoljno britak za kasniju fazu zrenja. Osušena prgica na dimu i zraku dobiva specifičnu vanjsku koru, prepoznatljiv okus i miris dima te kao takva može trajati neko duže vrijeme. U starim podravskim običajima je poznato, a i u likovnim zapisima naivne umjetnosti i vidljivo da su se prgice često sušile iznad starih zidanih peći na drva u kuhinjama i bile nadohvat ruke. Često su se posluživale uz suhu kobasicu, špek, svježu pogaču ili domaći kruh prilikom odlaska na poljodjelske radove ili u vinograde. Odlično se kombiniraju sa suhim goveđim jezikom, šunkom, lukom, a dodatni doživljaj konzumacije pojačat ćete ako ih degustirate u kleti uz čašu domaćeg vina netom puštenog iz drvene bačve vinskog podruma. Danas su u restoranima koji održavaju autohtonu kulinarsku ponudu dio hladnog predjela, a obavezan su dio i tržnica sjeverozapadne i središnje Hrvatske.