понедељак, 22. фебруар 2016.

Kula Italija * Tower Eataly





Scroll down for Recipe in English

Znam, često čujem da se kaže kako ja koristim u receptima ostatke hrane. Pa nego kako,. Ja iako imam dovoljno, ništa ne bacam. Za to se pobrinula moja baka, kod koje je baciti i parčence hleba bilo nedopustivo. Kod bake je to verujem ostalo iz rata.Kod mene uz to i ovo današnje vreme, kad mnogi nemaju ni približno ili uopšte hranu, koliko mi trošimo i često bacamo.  Srećom imam i par svinja pa one ako baš moram da bacim, to u slast pojedu.

Dakle ova kula je samo primer kako se od ostatka hrane sa malo dodatka može napraviti nešto lepo i ukusno. Dala sam joj ime Italija zbog boja...

Sastojci

300 g krompir salate ( ostala mi od juče)
100 g feta sira  začinjen alevom paprikom
4 ispečene i oljuštene crvene paprike
3 mala patlidžana
3 sveža paradajza
so i biber po ukusu
maslinovo ulje
1 kašičica wasabi (japanski ljuti ren)
1 Tegla dimljenih pečurki (ovo sam ja imala vi možete i nešto drugo
so i biber po ukusu




Priprema

Ja sam ovo slagala u okrugkom malom plehu , gde inače pečem kolače i kome se dno vadi.

1. Ispečemo i oljuštimo papriku
2. Fetu izmrvimo i dodamo alevu papriku
3. paradajz isečemo na kolutove
4. Patlidžan , presećemo na pola , posolimo i ostavimo da malo stoji.So će pokupiti tečnost pa ga stavimo ispod grila 15 minuta na 200 stepeni C. Ja sam mus ostavila peteljku jer tako lepo izgleda na vrhu moga tornja.
5. Redjamo sastojke.Kojim redom če te to raditi prepuštam vama. Ja sam počela sa krompir salatom, pa parpike pa feta, pa paradajz i  pečurke i na vrhu patlidžan.
Sa strane sipano malo maslinovog ulja i dodtat wasabi. Ostavimo u friđideru pola sata
Bilo je fenomenalno predjelo


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Tower Eataly



People that read me regularly , have noticed taht I often in one or another form use leftovers in  some recipes

Of course I do. I do not throw any food away. My grandmother would get very angry if she saw me do it. I think she kept fear from the war , that there is no food to feed the family. That stayed with me, altthough nowdays there are more valid reasons why we should not do it. I am sure you can think about a few yourself so I wont lecture you


 Ingredients

300g potato salads (Leftover from yesterday)
100 g feta cheese seasoned with paprika powder
4 roasted and peeled red peppers
3 small eggplants
3 fresh tomatoes
salt and pepper to taste
olive oil
1 teaspoon wasabi (Japanese hot horseradish)
1 jar of smoked mushrooms (this I  had  you can use something else
salt and pepper to taste

I assembled this in a small cake pan , with removable bottom


Create

1. Roast the peppers and peel
2. Crumble feta cheese and add paprika powder
3. cut the tomatoes into slices
4. Eggplant, cut in half, season with salt and leave a little .Salt will pick up the liquid, so we put it under the grill for 15 minutes at 200 degrees C. I  left stalk because it looks so nice on top of my tower.
5. I leave to you how you want to assemble.. I started with potato salad, roasted pepper ,feta, and tomatoes, and mushrooms .On top the eggplant.
On the side poured a little olive oil and wasabi dotse Leave  half hour in the fridge. When chilled take it out and serve

It was a formidable appetizer


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