Masterpiece of the Georgian table how to prepare a Satsivi like a chef
In Georgian restaurants, Satsivi is the crown of the festive table. Its preparation requires a lot of patience and precision. The main characteristics of a restaurant cooler are light color, velvety texture and walnut oil hanging on the surface. Authentic recipe: Ingredients: * Turkey (or fat chicken): 2-2.5 kg * Walnut: 700-800 g (highest quality, white) * Onion: 3-4 heads * Garlic: 2-3 cloves * White wine vinegar: 2-3 tablespoons * Spices: foreign spice, dried coriander, yellow flower (teaspoon each) * Cinnamon and cloves: a pinch (very little, for flavor) * Salt and red pepper: to taste
Preparation steps: 1. Preparation of the meat: cook the turkey half way through. Remove from the broth, sprinkle with a little salt and put in the oven to brown. When ready, cut into medium-sized pieces. 2. Filtering the broth: Be sure to filter the broth through a strainer to make it clear and clean. Skim the fat that has collected on the surface and keep it. 3. Sautéing the onion: Sauté the onion in melted fat (or a little butter) over very low heat. The onion should not turn red, it should become transparent and soft. 4. Preparation of walnuts: pass the walnuts through a fine mesh twice (they are often sieved in restaurants). Squeeze the oil from the walnut by hand and keep it in a separate glass (for serving). 5. Mixing the sakazma: add spices, garlic, salt, and pepper to the spent walnuts and dissolve in warm (not hot!) broth. Mix well so that no lumps remain. 6. Cooking: pour the nutty mass on the chopped onion, add the meat pieces and put it on low heat. As soon as it boils, immediately add vinegar and remove from heat (long boiling will blacken walnuts). Restaurant secrets: * Color: To get cool white, use only white walnut and white wine vinegar. * Oil: before serving, drizzle pre-squeezed walnut oil on top of each portion - this gives the dish a wonderful visual. * Texture: if you want a perfectly smooth mass, after opening the nutty sakazma in the broth, you can spend it again in a blender or sieve. Note: The dish is best served Satsivi, preferably the day after preparation, when the flavors have fully matured.
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