Dan bez mesa- Ribolita, Toskanski pasulj sa hlebom* Meatless day - Ribollita Tuscan bread bean soup

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Došao je i taj dan u nedelji. Uvek treba biti inventivan uzevši u obzir da nisu svi članovi porodice oduševljeni ovom idejom. Ovo je još jedan stari Italijanski recept i ujedno izvrsna prilika da iskoristite bajat hleb. Probajte i uverite se sami koliko je ovo ukusno i kod nas je na naš Dan bez mesa prošlo sa 10kom!


Sastojci

2 crna iseckana luka
250 g Cannellini pasulja ( i tečnost iz konzerve)
2 lista lorbera
2 grančice celera
1 konzerva paradajza 400 g
4 deblje kriške bajatog hleba
1/4 iseckanog kupusa
2 iseckane šargarepe
3 čena belog iseckanog luka
2 deblje kriške bajatog hleba
malo maslinovog ulja
So i biber po ukusu

Priprema

Sve povrće osim, paradajza i pasulja prodinstamo u dubljoj šerpi oko 20 minuta

Kad se povrće omekšalo, dodamo paradajz, pasulj i tečnost iz konzerve i lorber. Krčkamo na umerenoj temperaturi 30 minuta.

Dodamo so i biber i bajate kriške hleba.
Služimo sa domaćim hlebom. Ja sam imala i jednu bajatu veknu od koje sam napravila hleb sa puterom, iseckanim belim lukom i mocarelom. Recept OVDE

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Ribolita, Tuscan bread bean soup

Every week it is a challenge on our Meatless day. I already do not say which day it will be to make sure that meat lovers do not have a meeting in after work :)
This soup is a whole meal.It is thick and very tasty.  This is an old Italian Recipe. And it tastes even better next daz. So I will have it for lunch tomorrow.

Ingredients

250 g Cannellini beans and liquid from the can
2 onions , coarsely chopped
2 carrots,coarsely chopped
400 g crushed tomato, canned
1/4 of cabbage chopped
2 celery sticks, chopped
2 garlic cloves, cut
fresh herbs, parsley, fennel
2 Bay leaves
2 thick slices of stale bread
salt and pepper to taste

Create

Leave 2 peeled onions, 2 carrots, 3 peeled cloves of garlic and 3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan. When they are soft, stir in a 400g can of chopped tomatoes, and 250g cooked Borlotti beans with 250ml of their cooking water and a couple of bay leaves. Leave to simmer over a low to moderate heat for 30 minutes. Tear up 4 thick slices of bread and dunk them into the soup.  Serve in bowls with a trickle of olive oil on each. I served it wit butter, garlic and mozzarella bread. Recipe HERE

Dan bez mesa : Njoki sa bundevom i paradajz sosom *Meatless day : Gnocchi with pumpkin and tomato sauce

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Da, da opet Dan bez mesa. Sve mi se više svidja a i On se pomirio sa sudbinom.Znam da aoli njoke, eto mu uteha,
Ovoga puta kako ima bundeve u bašti dodala sam i to u testo. I ukus je još bolji.
Paradajz sos od našeg paradajza iz bašte..začas. Parmezan je svemu dao dodatnu čaroliju i večera je bila uspešna.



Sastojci

3 veća krompira. Ja nemam presu za krompir , što bi bilo idealno, pa ih izrendam
1 parče lbundeve, oko 300 grama
2 cups of flour
1 kašičica seckanog peršuna
3 jaja
50 g putera na sobnoj temperaturi
so i biber po ukusu
50 g rendanog parmezana

Priprema

Prvo skuvamo krompir sa ljuskom, pustimo da se malo ohladi, oljuštimo i izrendamo
Bundevu ispečemo u rerni , ja je tako najviše volim, pa i nju oljuštimo i izrendamo
Prosejemo brašno i dodamo u krompir i bundevu
Dodamo jaja, peršun i puter.So i biber
Zamesimo testo, pa ostavimo u frižider. Oko sat vremena
Ako vam se žuri možete ga ostaviti i u friz 
Oko 15 minuta
Izvadimo testo i na nabrašnjanoj radnoj povšini rolamo tanke  duge komade
Isečemo na oko 4 cm dužine. Možete pritisnuti viljuškom da budu lepše
Kuvamo u dosta dobro zasoljene vode.
Kada isplivaju na površinu , gotove su
Možete ih tako služiti.
Ja ih volim malo zapečene u puteru

Paradajz sos

1/2 crnog luka
2 čena iseckanog belog luka
500 g paradajza
so i biber
Oko 6 listova svežćeg bosiljka , može i origano

Izdinstamo luk i beli luk pa dodamo usitnjen svež paradajz
Posolimo i pobiberimo. Pri kraju dodamo  iseckane listove bosiljka

Sluzimo sa njokama i pospemo rendanim parmezanom

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Gnocchi with pumpkin and homemade tomato sauce

Yes its meatless day again. I appreciate it more and more.  He succumbed to it. Today there are gnocchi, he likes it, so thats a bonus.

There is pumpkin in the garden , so that goes in the dough too. And beautiful  homemade tomato sauce.

Ingredients

3 potatoes
1 pcs of pumpkin, approx  300 grams
2 cups of flour
3 eggs
some parsley
50 g butter
salt and pepper to taste
50 g shaved parmesan


Tomato sauce

1/ onion dices
2 cloves of garlic, minced
500 tomatoes, I used cherry tomatoes which I halved
6 leafs of fresh basil sliced or you can use oregano

Create

First we roast pumpkin for about 50 minutes

Boil potatoes with skin on
When potatoes are done (about 20 minutes) peel and grate, Ideally you have potato press I do not and use normal one.
Peel pumpkin and grate
Add eggs , butter, parsley , salt and pepper.  Sift flour and mix. I do it with hands
Put the dough in plastic foil and live in fridge for about 1 hour
If you are in a hurry put it in the freezer for 15 minutes

Roll the dough on floured surface in thin long roles. Cut about 4 cm pieces. Press with the fork on the top, that looks nice

Boil them in a salted water. When they come on surface they are done and ready for serving
I prefer them when they are shortly baked in butter

Tomato Sauce : Saute onion and garlic.Add cut tomatoes and about cup of water, can be water where you boiled your gnocchi. Salt and pepper and towards end sliced basil

Serve on gnocchi with some shaved parmesan

Italijanska Inspiracija, Rotolo * Italian inspired Rotolo

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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 

Bela Lasanja * White Lasagna

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Lasanja se baš često pravi kod mene. I jutros želja da je opet pravim. Oeps, nema mlevenog mesa. nemam ni gotove kore za lasanju, a obećala sam . Potražim šta bi drugo.Eureka! Bela lasanja. Sa pilećim mesom, Alfredo sosom i lasanja testo, napraviću sama.  Pa stvarno kako to ranije nisam uradila. Mnogo dobra stvar. I tako želja ispunjena, nova varijacija lasanje u jelovniku i svi zadovoljni. Znači ovoga puta i prvi put, pravimo lasanja testo, ručno
Ja imam mašinu za pastu, koju sam dobila davno na poklon i još je u kutiji, pa nemam vremena sad da je sklapam i proučavam kako. Zasučemo rukave ! Meseći testo..uzdah: Eh što nemam mišiće kao italijanska mama:)

Testo

400 g brašna tipa 00 ili griz brašno
4 jaja
1 Kašika maslinovog ulja
1/2 kašičice soli

Priprema

1.Stavite brašno na dnu široke , plitke činije
2. Napravimo rupu u sredini brašna .
3. Razbijemo jaja u nju
4. Dodati so i maslinovo ulje 
5. Koristeći veliku viljušku , pažljivo umutiti jaja, so i maslinovo ulje dok se sve kombinuje i mešavina je glatka , ujednačena  
6. Tokom ovog dela procesa vaš cilj je samo da umutite jaja , ne mešate brašno 
7.Kada su jaja umućena,  možete početi da ih umešate u brašno . To radite viljuškom,  malo po malo . Strpljenje je veoma važno u ovoj fazi kao jedan od najvažnijih stvari u vezi izrade testenina,da vam testo bude izjednačeno

Mešavina će postati sve tvrdja kako se  brašno  apsorbuje. Testo će vremenom postati tako tvrdo da nećete moći da koristite viljušku..

8. Preostali deo uradite sa rukama
9. Izvadite testo na malo pobrašnanu radnu površinu i mesite pet minuta. Testo će se osećati lepljivo u početku, ali ovo bi trebalo da nestane tokom mešenja. Ako se testo ostane lepljiv samo pospite sa malo dodatnog brašna .
10. Vaš cilj je da dobijete testo koje je tvrdo ali se može rfazvuči., . Možete  proveriti tako što malo prstima pritisnete na testo. Ako se vrati onda jee gotovo.
11, Zamotajte u plastičnu foliju i odložite ga sa strane za 15 minuta. Možete ga staviti u frižider tokom ovog vremena, ali to nije apsolutno neophodno. To je period kada odmara

Rolamo testo

Sada dolazi deo  za koji  ste verovatno uvek mislili da vam treba jedna od onih fensi testenina mašine  . Sve što je potrebno je velika površina , oklagija  i oštar nož .
Odmotajte svoju loptu testa , i počnite da ga razvijate.  na blago pobrašnjanoj radnoj površini.Povremeno testo okrečemo.
Nastavimo , dok testo bude oko 2 - 3 mm debljine . Ne žurite, budite strpljivi da dobijete ujednačenu debljinu na celom testu.

Sečemo veličinu koja odgovara našem plehu .Ne treba se kuvati.

Šta smo uradili sa ostatkom testa koje smo odsecali praveci lasanja listove.

Iseckali smo u tanke rezance, za supu ili kao uske tagliatele.

Sada predjemo na Alfredo sos

Sastojci

100 g putera

1 šolja pavlake

so i sveže mleven crni biber

2 šolje rendanog parmezana

Priprema

U manjoj šerpici otopimo puter, pa dodamo ostale sastojke i mešamo dok se sve lepo ne sjedini

Sastojci za fil

500 g pilećeg mesa , bez koske, isečenog na sitnije komade

500 g spanaća ( može i smrznut)

Ja sam koristila vrstu  Cavalo Nero  koga imam dosta u bašti.Jedna vrsta livadskog kupusa j . Imam spanas zamrznut ali to čuvam za zimu. Ova vrsta kupusarke je vrlo ukusna i pogodna .

250 gkisele pavlake

2 jaja

3/4 kašičice oregana

1 šolja mocarele

1/4 kašičice rendanog oraščića

1/4 kašičice belog luka u prahu ( može naravno i sveže iseckan)

Priprema

Umutimo jaja.

Dodamo pavlaku

Dodamo sve ostale sastojke

Spojimo mešanjem

Cavalo Nero očistimo od drške i srednjeg tvrdog dela pa sasvim kratko izdinstamo

Lasanja , slažemo

Premažemo 3/4 šolje Alfredo sosa u nepodmazanu 13 x 9 vatrostalnu posudu ; Prekrijemo sa 3 lazanja lista ( unakrsnih ) .
Premažemo sa 1/3 fila mešavine ;  Posle redjanja druge ture lažanja listova, sipamo komade pilećeg mesa koje smo takodje prethodno malo propržili. Ponavljamo nanošenje dva puta sa listovima i filom , zaključno sa lasanja listovima.
Sipamo Alfredo sos preko svega
Pospite mocarela sirom.
Pokrijte folijom i pecite 45 minuta ; uklonite foliju i pecite još 10 minuta .
Ukoliko se želi , postavi lazanje pod gril tokom 2 minuta da porumene
Neka odstoji 10 minuta pre služenja , Pospite  sa malo svežeg peršuna 

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White Lasagna

I can not believe that I never made White lasagna before. It was born out of need to fulfill kids wish to have lasagna for dinner. After discovering there is no mince, no lasagna sheets , I decided to make everything from scratch. I do have pasta making machine , which I got some years ago from a friend but never unpacked it and certainly was not about to do it this time. Just rolled my sleeves up. It i easy as. If you exercise patience , you will as we did enjjoy this dish very much.You do not have to have mussels as Italian mama either.Well a little bit maybe.

Ingredients for pasta dough

• 400 grams of Tipo 00 or semolina flour
• 4 eggs
• 1 tablespoon of olive oil (optional)
• ½ a teaspoon of salt

Create:

1. Place the flour in the bottom of a wide, shallow mixing bowl.
2. Form a deep well in the middle of the flour.
3. Crack your eggs into this well.
4. Add the salt and the olive oil to the eggs.
5. Using a large fork, carefully whisk the eggs, salt and olive oil together until they are all combined and the mixture is a smooth, uniform colour. During this part of the process your aim is just to mix the eggs, not to mix in any of the flour. In effect, the flour is just acting as a container for the egg mixture.
6. Once the eggs are thoroughly combined you can start to mix in the flour. Do this by slightly widening the strokes of your fork so that the flour begins to be drawn into the egg mix little by little. Patience is very important during this stage as one of the most important things about making pasta is achieving an absolutely uniform consistency.
7. Continue to work the flour into the egg. The mixture will become increasingly stiff as more and more flour is absorbed. You’ll eventually reach a point where almost all the flour is blended and the mix is so stiff you can’t effectively use your fork anymore.
8. Put your fork aside and work the remaining flour into the dough with your hands.
9. Turn the dough out onto a lightly floured surface and knead for five minutes. The dough will feel tacky at first but this should disappear as you knead. If the dough remains tacky just sprinkle it with a little extra flour during the kneading process.
10. Your aim is to achieve a dough that is firm but still tender. You can tell when you’ve got to this stage by forming the dough into a  ball and pressing it quickly with your fingers – if the dough springs back a little it’s the right consistency.
11. Wrap your dough in cling film and set it aside for 15 minutes. You can put it in the fridge during this time, but it isn’t absolutely necessary. It’s the resting period that’s important, not the temperature.
    

Rolling Out the Pasta

Now comes the part that you probably always thought you needed one of those fancy pasta machines for. All you really need is a large surface, a rolling pin (the heavier the better) and a sharp knife.

Unwrap your ball of dough, place it on a lightly floured surface and begin to roll it out into a wide disk with your rolling pin. Roll the pin away from you to stretch the dough in one direction, then turn the dough 90˚ and roll again.

By repeating this process over and over you’ll form a nicely shaped disk of dough. Keep rolling until the dough is about 2 – 3 mm thick. Take your time, be patient and make sure you get an even thickness all over (very important).

From the offcuts of dough, I cut  it thin either for soup or thin pasta for some dish

Alfredo Sauce

Alfredo Sauce
Ingredients

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

Create

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.

For Lasagna filling

500 g boneless chicken, cut in cubes
500 g spinach (frozen is ok)
I'have used Cavalo Nero, which I have in the garden and is suitable for this dish,. I have frozen spinach but want to to keep for the winter. This type from Cabbage Family is very tasty and convenient.
250 g sour cream
2 eggs
3/4 teaspoon oregano
1 cup mozzarella
1/4 teaspoon  grated nutmeg
1/4 teaspoon garlic powder (can be fresh chopped)
1  cup cream

Create

Beat the eggs
Add cream
Add all other ingredients
You can after cleanig stems and hard middle bit , saute Cavalo Nero a little.
Combine well and done

1. Assembly
2. Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3  lasagna sheets (crosswise).
3. Spread with 1/3 of sour cream mixture.
4. Afte ryou put second lazer of lasagan sheets spread your chcicken pieces , whuch you can fry a little before that , If you wish
5. Repeat layering twice with sheets of lasagna and sour cream mixture, ending with lasagna sheets
6. Pour remaining Alfredo sauce over pasta.
7. Sprinkle with mozzarella cheese.
8. Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
9. If desired, place lasagna under broiler for 2 minutes to brown cheese.
10. Let sit for 10 minutes before serving, Can sprinkle some fresh cut parsley on top

Timpano

Tradicionalno ova kula puna divnih sastojaka se priprema u Italiji u specijalnim prilikama.Nama je tako ukusna, mi je spremamo kad se uželimo. Probajte i vi pa ćete videti zašto. Nije samo ukusna nego fantastično izgleda u sredidni stola.Uvek ima nešto magično kad Timpano izleti iz pleha i kad je uspeo i kad ga za prvu krišku zasečete.

Sastojci

Testo

2 šolje brašna

2jaja

1/2 kašičica soli

1 kašičica ulja

Puter

• 
  
• 
  

Punjenje

500 g mlevenog mesa

100 g rendanog kačkavalja

600 g spiralne paste

4 jaja skuvana tvrdo

Izbor povrća prema ukusu

1 konzerva paradajza, seckanog

3 ulupana jaja

50 g rendanog parmezana

ulje

Priprema

Pripremimo prvo testo.Umesimo prosejano brašno,jaja,so ulje i vodu. Ako je testo suvo, dodajemo po malo vode dok dobijemo glatko testo.

Na pobrašnjaloj radnoj površini mesimo testo oko 10 minuta i ostavimo da se odmori oko 5 minuta

Razvijamo testo oko 2 cm debljine i dovoljno da prekrije celu unutrašnjost posude u kojoj ćemo peći Timpano.Italijani imaju specijalan pleh za to.Ja ne i koristila sam metalnu činiju. Takodje testa mora biti i izvan činije, da bi smo kada ga napunimo, Timpano mogli dobro zatvoriti.

Sada obložimo činiju kao što je opisano gore i ostavimo sa strane

Pripremimo sos,tako što prvo izdinstamo luk,  pa dodamo mleveno meso, povrće i začine.

Skuvamo trikolore pastu sasvim al dente ,oko pola vremena koje nam je inače potrebno da se skuva.

Umutimo jaja i izrendamo parmezan i kačkavalj.

Sad  redjamo naš Timpano

Prvi sloj je pasta koju pospemo sirom i onda sos , pa tako sve do vrha posude.Poslednji sloj da bude pasta

Pažljivo nalijemo sve sa umućenim jajima, pa dobro! zatvorimo vrh Timpana sa testom.

. Zatvorimo vrh aluminijskom folijom

Pečemo u predgrejanoj rerni oko 1 i po sat na 175 stepeni Celzija. Ostavimo Timpano oko 30 minuta da se ohladi, pa ga pažljivo izvadimo iz pleha. ako se ne odvaja sve, malo pomognemo nožem

Služimo uz salatu.