недеља, 28. фебруар 2016.

Italijanska Inspiracija, Rotolo * Italian inspired Rotolo





Scroll down for Recipe in English


Ako i vi kao ja večito tražie recepte  koje jš niste isprobali onda vam je možda i ovo novo.Prednost Interneta za nas koji pratimo i volimo kulinarstvo da možemo putovati kroz sve zemlje sveta i sigurno ćemo pronaći i naučiti nešto novo. 
Imam takvih recepta mali milion i samo ponekad ses setim nekog.Obično u doba kada je bašta puna svežeg povrća zamišljamo, izmišljamo ili pronalazimo već napisano.

Ovo je taj jedan recept. a naslov inspirisano Italijanski je zbog toga što se u originalnom receptu koristi spanać i bez kiselog milerama. Sve u svemu rezultat pogledajte ovde

Sastojci

2 komada gotovog , širokog testa za lasanju
1 bundeva oko 2 kg
200 ml kisele pavlake
200 g rendanog parmezana
100 g feta sira
50 g putera za premazivanje
1 l domačeg pasiranog paradajza
500 g Cavalo Nero( ili spanaća)
so, biber i origano ,po ukusu



Priprema


Ispečemo celu bundevu u rerni oko 40 minuta na 225 stepeni C
Očistimo Cavalero Nero od tvrde peteljke i malo na puteru prodinstamo
Kada je bundeva pečena, lako se oljušti kora i izvade semenke a unutrašnjost malo viljuškom usitnimo

Sada na gotove kore, koje smo dobro premazali istopljenim puterom,  redjamo u sredini uzduž
Red Cavalero Nero
Red Feta sira
Red bundeve
Red kisele pavlake



Sve smotamo u čvrstu rolnu pa isečemo na komade
Komade redjamo u vatrostalnu činiju u koju smo sipali pasirani paradjaz i začinili ga solju, biberom i origanom


Na sve sipamo parmezan i malo dodamo putera
Pokrijemo srebrnom folijom i pečemo oko 20 minuta na 220 stepeni Cežzija dok se Rotolo ne zapeče.5 minuta pred kraj skinemo foliju


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Italian Inspired Rotolo

If you are like me, you are always on lookout for new nver tried Recipes which than end on the list to do.Comes suitable time you pick something and make it. This time it was Rotolio Italian inspired and somewhat adaptedt o the vegetables that are  available in the garden. Italians mostly add spinach to the dish. I used Cavalo Nero (black Kale ) as this is what I have in the garden. I also added Feta and sour cream as I did not make any beshamel( white sauce)



Ingredients

2 big ready made pasta sheets
2 kg butternut squash
200 ml sour cream
200 g parmesan, grated
100 g feta,crumbled
1 l Passata ( thin pure tomato sauce)
salt, pepper ,oregano to taste.



Create

Roast the whole pumpkin in the oven at  225 degrees C , for 40 minutes,When cooled enough to handle take the skin off  and remove pits. Mash somewhat
Clean Cavalero Nero from the hard stalk and simmer in little butter short

Assemble

On buttered pastry sheet, lengthwise layer
Cavalero Nero
Feta
Squash
Sour cream
Roll pastry tight and cut , about 10 cm pieces


Lay the pieces in Oven proof dish which you have put Passata seasoned with salt, pepper and oregano
On the top sprinkle generously parmezan and few knobs of butter


Cover with silver foi
Bake 20 minutes on 220 degrees C Uncover last 5 minutes 




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