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[title] => Ne mora uvijek biti tuka, sarma, ni klasično pečenje: iznenadite za Božić drugačijim blagdanskim jelima, zbog kojih nećete 'izgubiti cijeli dan', evo super recepata
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MESNA ŠTRUCA S JAJIMA
Sastojci:
1,5 kg mljevene svinjetine ili miješanoga mljevenog mesa
1 jaje
3 deblje kriške starog kruha
3 kisela krastavca
2 kapule
5-10 dag suhe slanine ili pancete
3 žličice slatke crvene mljevene paprike
2 žlice nasjeckanog peršina
5-6 tvrdo kuhanih jaja
sol
papar
malo mlijekaPriprema :
U malo ulja popržite nasjeckanu kapulu i pancetu.
U većoj posudi pomiješajte mljeveno meso, 1 jaje, kruh namočen u mlijeku pa ocijeđen, sitno narezane krastavce, prženi luk i pancetu, peršin, te ostale začine. Ručno dobro izmiješajte smjesu da se ujednači.
Veći komad aluminijske folije pospite krušnim mrvicama i na nju položite smjesu oblikujući rukama pravokutnik (ravnomjerno ga poravnajte).
Po sredini složite tvrdo kuhana jaja, nižući jedno do drugog. Uz pomoć folije pažljivo spojite rubove štruce kako bi jaja ostala unutar nje i dobro ih pritisnite da se meso spoji.
U veliki pleh ulijte 1,5-2 dl ulja i zagrijte ga u pećnici da bude vrelo. Potom u njega prebacite štrucu vodeći računa da na pleh polegnete onu stranu na kojoj ste spajali meso. Tako ćete izbjeći njezino rastvaranje tijekom pečenja.
Štrucu odmah prelijte vrelim uljem i isprva pecite na 200°C prekrivenu aluminijskom folijom, a poslije i bez nje (otprilike 1 sat).
Svako malo je zalijte sokom od pečenja. Nakon prvog vađenja štruce iz pećnice zbog zalijevanja u pleh ulijte i 1 dl bijelog vina, pa nastaviti peći i prelijevati tim sokom.
Štruca je gotova kad lijepo porumeni. Izvadite je iz pećnice, pustite da miruje desetak minuta, a potom oštrim nožem režite tanke kriške. Činite to oprezno kako se meso ne bi razilazilo.
PUNJENO CARSKO MESO
Pancetu izrežite na sitne kockice pa prepržite na suhoj tavi, dodajte šampinjone izrezane na malo veće komade pa i njih lagano prepržite.
Kruh izrežite na kockice pa ga prepržite u tavi, a potom prebacite u posudu i prelijte mlijekom kako bi omekšao.
U procijeđeni kruh dodajte jaje, nasjeckani peršin, papar, pancetu i šampinjone. Sve dobro promiješajte.
Priprema:
Meso oslobodite od kože i rebara (ako ih ima), te ga, ako je deblje, prepolovite, ali ga nemojte zarezati do kraja.
Gornji dio mesa prebacite na drugu stranu da izgleda kao da ste otvorili knjigu.
Dobro ga posolite i premažite nadjevom. Zarolajte u roladu i dobro je zavežite koncem, pa je zamotajte u prozirnu foliju i ostavite šest sati ili preko noći u hladnjaku. Izvadite je sat ili dva prije pečenja i izbockajte nožem.
Zagrijte pećnicu na 250°C, roladu premažite uljem, pa je položite u pleh za pečenje prekriven s malo ulja.
Stavite je u pećnicu i smanjite temperaturu na 170°C, te pecite do sat i pol vremena dok ne dobije lijepu boju.
Poželjno je povremeno podlijevanje jušnim temeljcem. Desetak minuta prije završetka pečenja pojačajte temperaturu na 220°C.
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MESNA ŠTRUCA S JAJIMA
Sastojci:
1,5 kg mljevene svinjetine ili miješanoga mljevenog mesa
1 jaje
3 deblje kriške starog kruha
3 kisela krastavca
2 kapule
5-10 dag suhe slanine ili pancete
3 žličice slatke crvene mljevene paprike
2 žlice nasjeckanog peršina
5-6 tvrdo kuhanih jaja
sol
papar
malo mlijekaPriprema :
U malo ulja popržite nasjeckanu kapulu i pancetu.
U većoj posudi pomiješajte mljeveno meso, 1 jaje, kruh namočen u mlijeku pa ocijeđen, sitno narezane krastavce, prženi luk i pancetu, peršin, te ostale začine. Ručno dobro izmiješajte smjesu da se ujednači.
Veći komad aluminijske folije pospite krušnim mrvicama i na nju položite smjesu oblikujući rukama pravokutnik (ravnomjerno ga poravnajte).
Po sredini složite tvrdo kuhana jaja, nižući jedno do drugog. Uz pomoć folije pažljivo spojite rubove štruce kako bi jaja ostala unutar nje i dobro ih pritisnite da se meso spoji.
U veliki pleh ulijte 1,5-2 dl ulja i zagrijte ga u pećnici da bude vrelo. Potom u njega prebacite štrucu vodeći računa da na pleh polegnete onu stranu na kojoj ste spajali meso. Tako ćete izbjeći njezino rastvaranje tijekom pečenja.
Štrucu odmah prelijte vrelim uljem i isprva pecite na 200°C prekrivenu aluminijskom folijom, a poslije i bez nje (otprilike 1 sat).
Svako malo je zalijte sokom od pečenja. Nakon prvog vađenja štruce iz pećnice zbog zalijevanja u pleh ulijte i 1 dl bijelog vina, pa nastaviti peći i prelijevati tim sokom.
Štruca je gotova kad lijepo porumeni. Izvadite je iz pećnice, pustite da miruje desetak minuta, a potom oštrim nožem režite tanke kriške. Činite to oprezno kako se meso ne bi razilazilo.
PUNJENO CARSKO MESO
Pancetu izrežite na sitne kockice pa prepržite na suhoj tavi, dodajte šampinjone izrezane na malo veće komade pa i njih lagano prepržite.
Kruh izrežite na kockice pa ga prepržite u tavi, a potom prebacite u posudu i prelijte mlijekom kako bi omekšao.
U procijeđeni kruh dodajte jaje, nasjeckani peršin, papar, pancetu i šampinjone. Sve dobro promiješajte.
Priprema:
Meso oslobodite od kože i rebara (ako ih ima), te ga, ako je deblje, prepolovite, ali ga nemojte zarezati do kraja.
Gornji dio mesa prebacite na drugu stranu da izgleda kao da ste otvorili knjigu.
Dobro ga posolite i premažite nadjevom. Zarolajte u roladu i dobro je zavežite koncem, pa je zamotajte u prozirnu foliju i ostavite šest sati ili preko noći u hladnjaku. Izvadite je sat ili dva prije pečenja i izbockajte nožem.
Zagrijte pećnicu na 250°C, roladu premažite uljem, pa je položite u pleh za pečenje prekriven s malo ulja.
Stavite je u pećnicu i smanjite temperaturu na 170°C, te pecite do sat i pol vremena dok ne dobije lijepu boju.
Poželjno je povremeno podlijevanje jušnim temeljcem. Desetak minuta prije završetka pečenja pojačajte temperaturu na 220°C.
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13. svibanj 2024 21:56
