Rosvopaisti(Finnishlit. “robber’s roast”;Swedish:Rövarstek) is roast meat cooked in acooking pit.It is said to haveMongolianorigins and to have become generally known throughVeikko Huovinen’s novelLampaansyöjät(The Sheep Eaters).[1][2]
Rosvopaisti can be made with almost any meat:lamb,mutton,pork,bear,reindeer,elketc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampenedparchment paper,newspaper andaluminium foil.The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and 12 hours to cook the roast.[3]
See also
editReferences
edit- ^"The GASTROLAB Home Page in Finnish".Archived fromthe originalon 2011-07-22.Retrieved2010-08-22.
- ^"Rosvopaisti on odotettu kesäinen ruokalaji ja ohjelmanumero".Viinimies.Retrieved28 December2017.
- ^"Glossary of Finnish dishes".Dlc.fi.Archived fromthe originalon 21 September 2013.Retrieved28 December2017.
External links
edit- Glossary of Finnish DishesArchived2013-09-21 at theWayback Machine
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