Lithuanian culinary heritage is not just potatoes: try 3 historical dishes brought to Lithuania by Bona Sforza

Today, Lithuanian historical cuisine is experiencing a true renaissance: according to T. Rimydis, the search for its gastronomic roots is becoming popular. Especially when it is possible to discover unexpected facts: Lithuanians with Italy, who appreciates deep gastronomic traditions, have much more in common than might seem at first glance.

“At the beginning of the 14th and 15th centuries, pasta was already known in Europe, and the abundance of its recipes is highlighted in the gastronomic book” On the art of cooking “by the famous Italian chef Master Martin. But the most interesting thing is Martin also worked as a chef at the relatives’ estate in Bonn Sforza. Therefore, it is believed that the first pasta in Lithuania came from Bonn Sforza, the Duchess of Lithuania-Poland. Lasagna, which was eaten in the mansions of the Lithuanian noblemen at that time, was mainly associated with that period. Later, similar Lithuanian culinary interpretations appeared under the names of lasagna or chest. So we can say that Lithuanians ate lasagna no later than the Italians themselves, “said the chef of Lithuanian historical cuisine.

According to T. Rimydis, pasta is perfect for Lithuanian cuisine. It is a universal food product that is perfect for expressive tastes, which are definitely not lacking in Lithuania. Stewed cabbage, wild mushrooms, fresh milk, mature fermented cheeses, skilandiai, and smoked bacon are abundant. But the most important thing is to choose a paste that absorbs the sauce from this ingredient, not that it “escapes”.

“In the past, two pasta criteria were the most important for Lithuanians: they are not overcooked and they do not stick together, because these are the characteristics that were characteristic of the Soviet pasta culture. But in reality, pasta is like a “sponge”: whatever flavor you put on it, you will extract this dish. Therefore, we are gradually discovering the essential characteristic of pasta: the ability to absorb sauce. This gives the bronze shapes used in pasta production that scratch the surface of the pasta and the sauce “sticks” perfectly. In this way, all the most expressive flavors of Lithuanian cuisine will be absorbed in a pasta dish and will certainly not yield even to the most famous classic Italian pasta dishes, “says Rima Gerulaitienė, Malsena technologist, about the bronze forms used in the production of Lithuanian pasta.

The chef claims that Lithuanians are gradually learning that a pasta dish is not necessarily a sticky porridge, as it has been so far.

“Although housewives still make pasta from old Soviet recipes – milk or fruit soup, pasta cooked with butter – it is gradually losing popularity. If we look at the Mediterranean, pasta is prepared in a completely different way: after cooking it , it is still fried or roasted in the sauce, and not the other way around. Lithuanians are only discovering this production method now, “says the chef.

3 recipes inspired by Lithuanian historical cuisine

Try Tomas Rimydis and Lithuanian hard-grain pasta dishes inspired by ingredients and historical legends.

1. Pasta fusilli with stork and parsnips

“Sterk is an exceptional fish from the Baroque period, which even traveled to Austrian imperial cuisine in the form of” Sterko according to Radvil. “According to Radvilas, Sterk is associated with the ancient gastronomic tradition of stuffed fish, but is equally compatible with pasta. “Says T. Rimydis.

2 servings will require: 200 g of Lithuanian hard grains fusilli pasta, 100 g of sturgeon fillet. Sterko marinade: 40 g of white wine vinegar, 40 g of dry white wine, 10 g of fresh tarragon, 20 g of rapeseed oil, salt to taste. 40 g parsnips (for cream), 40 g parsnips (for balls), 20 g butter. For the dill oil: 100 rapeseed oils and 100 g of dill. To decorate sprigs of dill.

• First marinate the sliced ​​sturgeon fillet for 2-3 hours.
• Then we form small balls of parsnips partially (40 g) and they are not fried in butter for a short time. The remaining parsnips (40 g) are drizzled and crushed in the cream, we tested it with salt.
• Prepare the dill oil: 100 g of rapeseed oil and 100 g of dill are rubbed in a grinder for about 10 minutes. Then we beat the dough and taste it with salt.
• In a saucepan, cook the pasta according to the package directions. In another pot, heat the parsnip cream. After cooking the pasta, we put it in the parsnip cream, we put it in the dishes with the fried parsnips in butter. Then add the sturgeon fillet, the dill sprigs and sprinkle with dill oil.

2. Pasta spaghetti with meat and beets

“Try the perfect tandem of excellent Lithuanian ingredients: beef cheeks and leaf beets. It is true that in Lithuania you can get a flavor similar to that of beaver meat. Eating beaver meat is associated with fasting in the Lithuanian gastronomic tradition. In the 16th and 18th centuries, beaver was considered a fish, so it was suitable for eating during fasting, ”says the chef.

2 servings will require: 200 g of Lithuanian hard grains spaghetti pasta, 160 g of beef (the most suitable for the cheeks), 40 g of oil, fresh rosemary, thyme, 200 g of homemade chicken broth. For delivery: 80 g of beets, 80 g of young tomatoes, salt to taste.

• Slightly cut the jaws of the meat and simmer slowly with the herbs until the meat is tender. Season with salt and pepper to taste.
• We prepare the sauce: we mix the homemade chicken broth with the cream until it thickens. We taste like salt.
• We cut the stems of the beet leaves. Cut the tomatoes, season with herbs and fry in the oven at 200 degrees for 2-3 minutes. We taste like salt.
• In a saucepan of salted water, according to the package directions, bring the pasta to a boil, drain, and place on plates.
• On top of the pasta we put fried meat, fried tomato and beets. When served, top with chicken stock and cream sauce.

• 3. Pasta Penne rigate with sheep cheese and chicken

• 

  Pasta with chicken and sheep cheese

  © Photo of the organizers

“Chicken is also popular in Lithuanian gastronomic cuisine. Admittedly, he was often replaced by cowards – tree-dwelling poultry, also known as Turkish chickens. Their tandem and the dog perfectly protected the animals left on the ground from predatory predators, “says T. Rimydis.

2 servings will require: 200 g of Lithuanian hard grains Penne rigate pasta, 100 g of chicken or chicken breast, 100 g of butter, 100 g of homemade chicken broth, 100 g of cream, salt to taste. For delivery: 50 g of pecorino cheese, fresh mint leaves, pickled vegetables or berries for decoration.

• The chicken breast or croissant is wrapped in plastic wrap and boiled. The prepared chicken is boiled in a 66-degree water bath for 2 hours, then fried and salted.
• We prepare the sauce: the sheep cheese is heated and mixed with chicken broth, cream, seasoned with salt.
• In a saucepan, in well-salted water, cook the pasta according to the directions on the package. After cooking the pasta, drain, fry in butter and place on plates.
• We put the fried chicken in the pasta, put mint leaves on top, pour the pecorino sauce. Season with pickled vegetables or berries, such as pickled currants.