петак, 08. јул 2011.

Can can ...Canelonni

This is my first bilingual blog.Decided to do them that way, as I keep getting followers that do not speak Serbian. So English part is on the botoom of this post.

Ovo je moj prvi dvojezični post.Namenjen i onima koji  prate moj blog, a ne znaju Srpski.

Dakle danas pravimo
 Kanelone punjene pečurkama,spanaćem i feta sirom

Za to vam je potrebno

1 pakovanje suvih kanelona 10- 15 komada
1 puna kesa ,oko 1,5 kg spanaća
3 iseckana češnjaka belog luka
1 šolja iseckanih pečurki
Puter
Maslinovo Ulje
250 ml milerama
1/4 solje izrendanog čedara
200 grama Feta sira
1/4 šolje mleka
So i Biber

Ovaj recept je zaista vrlo jednostavan što ne znači da je manje ukusan.
.Pričajući sa onima koji treba da znaju kanelone,  spanać za punjenje kanelona je izašao kao čisti pobednik. Ostali predlozi su bili bundeva, i govedina.Ustvari šta želim da kažem je ,osećajte se slobodno da u ovom delu eksperimentišete.
Ono o čemu treba da vodite računa je sadržina koja mora biti takva da ostane u kanelonima.

Počni sa dinstanjem   3 češnjaka belog luka sa dobrim komadom putera i maslinovog ulja.


Puter je meni ukusniji ali ulje dodajem da puter ne bi izgoreo.Iseckaj pečurke na kocke i dodaj u tiganj.Dinstaj ovo koji minut i onda dodaj  spanać do vrha tiganja, jer če se on u količini začas smanjiti.Kuvaj ovo nekoliko minuta.Sada možes posoliti i pobiberiti ako želiš


Punjenje za kanelone

Kada je spanać skuvan, iscedi tečnost i masnoću iz njega.nema potrebe ovo raditi precizno sve dok je masa koja vam ostane dovoljno čvrsta.
Iseci feta sir na sitne kocke, i dodaj u spanać-Takodje dodaj i polovinu milerama i sve dobro promešaj.Smesa treba da bude kremasta ali dovoljno gusta da se lepi za kašiku.

Sada smesu kašičicom puni u kanelone ,što je prilično lako.Drugim krajem kašičice uguraj smesu dok kaneloni nisu puni.
Tako napunjene kanelone stavi u sos od paradajza.Ja koristim moj domaći.Ne morate ih gurati u sos,jer će oni sami po sebi malo potonuti .Jedino ako više volte da pasta bude meka a ne hrskava na vrhu možete im malo pomoći.


Sos od sira za preliti
Uzmi preostali mileram i izrendani čedar sir.Ovo će biti grudvasto tako da polako dodaj mleko mešajući dok ne dobiješ gustu ali glatku masu .Prelij sada kanelone sosom. 
Ja volim da stavim na vrh i malo svežeg timijana. Posoli i pobiberi sveže mlevenim biberom.

Peci u rerni na  200 stepeni Celzija oko 30 minuta.Da su skoro gotovi pokazaće sos na vrhu koji će se zarumeneti.
Prijatno.
And all this again in English

You need:
  • 1 packet of dried cannelloni - approx 10-15 pieces
  • Big bag of spinach
  • 3 cloves of garlic, sliced
  • 1 cup of mushrooms, finely diced
  • Knob of butter
  • Olive oil
  • 250ml creme fraiche
  • 1/4 cup cheddar cheese
  • 200g feta cheese
  • 1/4 cup of milk
  • Salt and pepper to season



After talking to a couple of people in the know, spinach came out as a clear winner, but other suggestions were pumpkin and beef. I guess what I'm saying is, feel free to experiment with this part if you like. The main thing to keep in mind is the consistency - whatever you decide to use for the stuffing needs to be able to be pushed inside the cannelloni tubes, and not fall out easily.

Start by sauteeing 3 cloves of sliced garlic in a fry pan with a good knob of butter and some olive oil. The butter has the better flavor, but the oil prevents the butter from burning. Chop up the mushrooms into small cubes, and add this to the pan. Let this cook for about a minute, then add the chopped spinach, fill the pan to the top as spinach shrinks big time once cooked.
Add a little salt and pepper if you like, and cook the spinach for a few minutes until it's soft

Stuffing the cannelloni

Once the spinach mixture has cooled, squeeze and drain the excess butter / oil / water that is remaining - no need to be too particular about this, but the mixture needs to be firm not sloppy.

Chop up the feta cheese into small cubes, and add this to the spinach. Add up to half the creme fraiche to the mix and stir, the mixture should be fairly firm but creamy, and stick to the spoon.

Stuff the mixture into the cannelloni tubes using a teaspoon. It's fairly easy to spoon the mixture into the hole, then push it in using the handle of the teaspoon.
Once all cannelloni tubes are stuffed, place them on top of the  tomatoe sauce.I use homemade one.sa There isn't any need to push them into the sauce, as they will sink on their own accord, but you may want to push them down a little if you prefer your pasta soft rather than crunchy.

Cheesy sauce on top

Take the remaining creme fraiche and add some grated cheddar cheese. Give this a stir, and it will become quite lumpy. Slowly add milk and continue stirring until the mixture is more like a sauce - you want something approx the consistency of sour cream, not cream cheese.
Pour the sauce on top of the cannelloni. A nice touch is to sprinkle a few sprigs of thyme on top of the sauce, and season with salt and freshly ground black pepper.

Cooking

Cooking will take about 30 mins at 200 degrees Celsius. Look for the sauce turning brown as a sign the dish is nearly ready.


Serve and enjoy.





Постави коментар
// Pinintrest on image Pinintrest on image Social footer