Karminadle
 Silesian karminadle | |
| Alternative names | Gehaktyz, karbinadle, kardinadle |
|---|---|
| Type | Meatball |
| Course | Main |
| Place of origin | Silesia,Poland |
| Serving temperature | Hot |
| Main ingredients | Pork |
Karminadle,gehaktyz,karbinadle,orkardinadle,is aSilesiandish,meatballstraditionally prepared frompork.When served withpotatopureé,kaszaorrice,they constitute a traditional Upper Silesian karminadle.[1]
Generally, karminadle are small, round and often flattenedcutletsmade fromporkor a combination ofporkandbeef,although more commonly historically fromrabbit meat,due to the ongoing rabbit breeding tradition inUpper Silesia.Karminadle used to be aholiday-only dish, but it is now an everyday, all-year food item.[2]
Karminadle, sliced in half, may be served cold onbreadorbread rolls.[3][4]
See also
[edit]References
[edit]- ^"KARMINADLE - kotlety mielone po śląsku (autor: remprzem) - DoradcaSmaku.pl".www.doradcasmaku.pl.Retrieved26 August2017.
- ^"Karminadle".ewawachowicz.pl.Retrieved26 August2017.
- ^"Kuchnia śląska: przepisy, kulinarna tradycja:: karminadle".Kuchnia śląska: przepisy, kulinarna tradycja.Retrieved26 August2017.
- ^"Przepis na karminadle, czyli kotlety mielone po śląsku | Party.pl".Party.pl(in Polish).Retrieved26 August2017.
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