EPISODE 9: AJNGEMAHTES IN MARTIĆEVA STREET

Ajngemahtes (Eingemachtes)

Serves 4

1 onion, finely chopped

2 carrots, diced

2 ribs of celery, diced

1 small celeriac, diced

stalks of fresh parsley

3 tbsp olive oil

500 g (1.1 lb.) chicken wings, separated into drumettes and wingettes, salted

250 g (0.55 lb.) chicken hearts and gizzards, trimmed of excess fat, salted

sea salt

Leberknödel (Liver Dumplings)

200 g (0.44 lb.) chicken livers, cleaned of veins and finely chopped

1 crustless bread roll, diced

50 ml (3.5 tbsp) milk

a few sprigs of fresh parsley, finely chopped

1 egg

50–60 g (4–4.5 tbsp) breadcrumbs

peas, small broccoli or cauliflower florets, spinach, wild garlic…

(you can add a little seasonal vegetables at the end of cooking if desired)

In olive oil, sauté the onion until slightly softened, then add the wings and continue to sauté for a few minutes until lightly colored. Add the diced vegetables, and finally the hearts and gizzards. Pour in enough hot water to cover all ingredients, reduce the heat and simmer for about 45 minutes. During cooking, occasionally skim off and discard any foam that forms on top.

While the broth is cooking, prepare the dumplings. Pour the milk over the bread cubes and let them sit for a few minutes, then squeeze out the excess liquid. Mix the softened bread with the liver, egg, parsley and enough breadcrumbs to form a soft mixture. Season with salt to taste. Before cooking the dumplings, remove the gizzards and hearts from the soup, slice them thinly and return them to the broth.

Using two spoons, shape small dumplings from the liver mixture and gently drop them into the hot broth to cook. Add leafy seasonal vegetables if using, and cook for another 5–10 minutes before serving.