stdClass Object ( [id] => 1148983 [title] => Evo kako pripremiti pašta fažol: recept je jednostavan, za ovo toplo talijansko jelo trebat će vam tek nekoliko sastojaka [alias] => evo-kako-pripremiti-pasta-fazol-recept-je-jednostavan-za-ovo-toplo-talijansko-jelo-trebat-ce-vam-tek-nekoliko-sastojaka [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Pasta e fagioli ili pašta fažol ukusno je i vrlo jednostavno jelo koje potječe iz Italije, a koje se priprema od tek nekoliko cjenovno prihvatljivih sastojaka. Recept koji prenosimo u nastavku donosi Pun kufer.

Pasta e fagioli najčešće se priprema od bijelog graha (cannellini) ili šarenog graha (borlotti). Naravno da se ovo jelo može napraviti i s grahom iz konzerve, a kad je u pitanju tjestenina, najčešće se koriste ditalini ili sitni makaroni.

No ako nemate te vrste pri ruci, nema problema. Talijani znaju isprazniti sve ostatke suhe tjestenine iz smočnice u kuhinjsku krpu pa ih istući batom za meso kako bi ih usitnili.

---

Sastojci

500 g kuhanog graha

300 g suhe tjestenine

100 g pancete

3-4 rajčice iz konzerve

2-3 češnja češnjaka

1-2 litre povrtnog temeljca po želji

malo maslinova ulja

grančica svježeg ružmarina

sol i papar po želji

naribani sir po želji

---

Priprema

1. Namočite grah večer prije kuhanja, ocijedite vodu te ga stavite kuhati drugi dan na uobičajeni način. U grah možete dodati nekoliko češnjeva češnjaka i nešto svježeg peršina za bolji okus.

Posolite grah tek pri kraju kuhanja. Ovisno o starosti zrna i vremenu namakanja, grah se može kuhati jedan do dva sata.

2. U velikom loncu na malo maslinova ulja prepržite sitno nasjeckanu pancetu dok ne dobijete lijepu smećkastu boju. Tada dodajte očišćene češnjeve češnjaka (u komadu) i ružmarin te pirjajte minutu-dvije.

3. Ubacite u lonac zgnječenu rajčicu iz konzerve, sve dobro promiješajte i pirjajte nekoliko minuta.

4. Jelu dodajte kuhani grah, sve dobro promiješajte i pirjajte minutu ili dvije da se okusi sljube.

5. Tada dodajte suhu tjesteninu i postepeno ulijte temeljac u lonac. Tekućina bi trebala biti otprilike 5 centimetara iznad ostalih sastojaka u loncu jer će tjestenina tijekom kuhanja popiti dosta vode.

6. Držite jelo na oku i redovito ga miješajte jer bi se tjestenina mogla zalijepiti za dno lonca. Dolijte još vode ili temeljca ako primijetite da je jelo presuho.

7. Ako ste ulili previše temeljca, gnječilom za krumpir stisnite dio graha te tako zgusnite cijelo jelo. Posolite i popaprite po želji.

8. Jelo poslužite toplo s kriškom kruha. Po želji paštu fažol možete poslužiti i s malo naribanog sira. Dobar tek!

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Pasta e fagioli ili pašta fažol ukusno je i vrlo jednostavno jelo koje potječe iz Italije, a koje se priprema od tek nekoliko cjenovno prihvatljivih sastojaka. Recept koji prenosimo u nastavku donosi Pun kufer.

Pasta e fagioli najčešće se priprema od bijelog graha (cannellini) ili šarenog graha (borlotti). Naravno da se ovo jelo može napraviti i s grahom iz konzerve, a kad je u pitanju tjestenina, najčešće se koriste ditalini ili sitni makaroni.

No ako nemate te vrste pri ruci, nema problema. Talijani znaju isprazniti sve ostatke suhe tjestenine iz smočnice u kuhinjsku krpu pa ih istući batom za meso kako bi ih usitnili.

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Sastojci

500 g kuhanog graha

300 g suhe tjestenine

100 g pancete

3-4 rajčice iz konzerve

2-3 češnja češnjaka

1-2 litre povrtnog temeljca po želji

malo maslinova ulja

grančica svježeg ružmarina

sol i papar po želji

naribani sir po želji

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Priprema

1. Namočite grah večer prije kuhanja, ocijedite vodu te ga stavite kuhati drugi dan na uobičajeni način. U grah možete dodati nekoliko češnjeva češnjaka i nešto svježeg peršina za bolji okus.

Posolite grah tek pri kraju kuhanja. Ovisno o starosti zrna i vremenu namakanja, grah se može kuhati jedan do dva sata.

2. U velikom loncu na malo maslinova ulja prepržite sitno nasjeckanu pancetu dok ne dobijete lijepu smećkastu boju. Tada dodajte očišćene češnjeve češnjaka (u komadu) i ružmarin te pirjajte minutu-dvije.

3. Ubacite u lonac zgnječenu rajčicu iz konzerve, sve dobro promiješajte i pirjajte nekoliko minuta.

4. Jelu dodajte kuhani grah, sve dobro promiješajte i pirjajte minutu ili dvije da se okusi sljube.

5. Tada dodajte suhu tjesteninu i postepeno ulijte temeljac u lonac. Tekućina bi trebala biti otprilike 5 centimetara iznad ostalih sastojaka u loncu jer će tjestenina tijekom kuhanja popiti dosta vode.

6. Držite jelo na oku i redovito ga miješajte jer bi se tjestenina mogla zalijepiti za dno lonca. Dolijte još vode ili temeljca ako primijetite da je jelo presuho.

7. Ako ste ulili previše temeljca, gnječilom za krumpir stisnite dio graha te tako zgusnite cijelo jelo. Posolite i popaprite po želji.

8. Jelo poslužite toplo s kriškom kruha. Po želji paštu fažol možete poslužiti i s malo naribanog sira. Dobar tek!

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Jessica Gow/AFP
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StoryEditorOCM
HranaPASTA E FAGIOLI

Evo kako pripremiti pašta fažol: recept je jednostavan, za ovo toplo talijansko jelo trebat će vam tek nekoliko sastojaka

Piše M.P.
6. prosinca 2021. - 15:01

Pasta e fagioli ili pašta fažol ukusno je i vrlo jednostavno jelo koje potječe iz Italije, a koje se priprema od tek nekoliko cjenovno prihvatljivih sastojaka. Recept koji prenosimo u nastavku donosi Pun kufer.

Pasta e fagioli najčešće se priprema od bijelog graha (cannellini) ili šarenog graha (borlotti). Naravno da se ovo jelo može napraviti i s grahom iz konzerve, a kad je u pitanju tjestenina, najčešće se koriste ditalini ili sitni makaroni.

No ako nemate te vrste pri ruci, nema problema. Talijani znaju isprazniti sve ostatke suhe tjestenine iz smočnice u kuhinjsku krpu pa ih istući batom za meso kako bi ih usitnili.

Priprema

1. Namočite grah večer prije kuhanja, ocijedite vodu te ga stavite kuhati drugi dan na uobičajeni način. U grah možete dodati nekoliko češnje...

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18. svibanj 2024 10:51