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[title] => Stađun je od srdela, isprobajte ovih sedam odličnih recepata
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1. Srdele na lešo
Srdelama izvući utrobu, po nekima joj čak ne treba skidati ljuske. U vodu staviti staviti narezanu kapulu i češnjak, petrusimul, selen, lovor, malo maslinova ulja, začiniti i pustiti da zavrije. Ubaciti srdele koje voda mora tek prekrivati i kuhati maksimalno tri minute. Procijediti, srdele odvojiti, riblji temeljac sačuvati za neku drugu prigodu, a ribu poslužiti uz krumpir salatu.
2. Polpete od srdela
Srdele se klasično očiste, isjeckaju na sitne komadiće. Na tavi izvrtiti
kapulu i češnjak, kada se zažute izdvojiti ih od preostale masnoće. U
zdjeli izmiješati brašno, jaja, stari kruh prethodno namočen u vodi,
idealno bi bilo kukuruzni, dodati iscjeckane srdele i izdinstanu kapulu i
češnjak, te malo petrusimula, krušnih mrvica i začiniti. Oblikovati
polpete, malo ih uvaljati u brašno i ispeći na vrelom ulju, ili
roštilju. Poslužiti uz sezonsku salatu, šalšu od poma ili sataraš.
3. Slane srdele na manistru
Slane srdele odlično idu uz tjesteninu, a za pripremu treba ih očistiti, izvući im kost, narezati meso na komadiće. U zasoljenu vruću vodu ubaciti manistru, a u tavi na maslinovom ulju zavrtiti kapulu izrezanu na kockice, te komadiće srdela. Dodati im pire od poma ili pome prethodno skuhane, oguljene kože, izrezane na sitne komadiće. Začiniti, dodati malo vode, provrtiti da se sve sjedini, pome uskuhaju, te posuti po skuhanoj i ocijeđenoj tjestenini. Za prilog može sezonska salata, a po želji manistru posuti ribanim sirom.
4. Pohovane srdele
Očišćene srdele uvaljati u žitku smjesu razmućenih jaja, brašna, vode, pustiti da se ocijedi suvišak. Pohovati na vrelom ulju, a dok se hlade držati ih na papiru koji će upiti suvišnu masnoću.
5. Punjene srdele
Očišćenim srdelama odsjeći glavu, izvući kost i raširiti ih kao mali šnicel. Pripremiti smjesu od sitno izrezanog češnjaka, petrusimula, prezla, soli, papra, ulja, po želji i malo parmezana i njom puniti srdelu. Ribu preklopiti, zašiti koncem ili pričvrstiti čačkalicom, malo posuti brašnom i peći na vrelom ulju.
6.Srdele na brujet
Nekada težačko, danas hvaljeno jelo. Srdele očistiti. Na maslinovom ulju zažutiti kapulu, petrusimul, češnjak, dodati srdele, lovor, pire od poma ili skuhane oguljene pome izrezane na sitne komadiće, bijelo vino, i kuhati uz laganu trešnju do pola sata.
7. Srdele u savuru
Ako vam ostane što srdela s gradele, onda ih bacite na savur i to po starom dalmatinskom receptu. Na ulju zažutiti češnjak i ružmarin, pa dodati kvasinu i maslinovo ulje u omjeru jedan naspram jedan, malo vode, sol, žlicu do dvije šećera. Pustiti da dobro prokuha, kvasina izgubi žestinu, i time politi srdele u posudi položene jednu do druge. U frižideru se ovako pripremljene srdele mogu čuvati i do sedam dana.
Tanja Šimundić Bendić, foto: shutterstock
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1. Srdele na lešo
Srdelama izvući utrobu, po nekima joj čak ne treba skidati ljuske. U vodu staviti staviti narezanu kapulu i češnjak, petrusimul, selen, lovor, malo maslinova ulja, začiniti i pustiti da zavrije. Ubaciti srdele koje voda mora tek prekrivati i kuhati maksimalno tri minute. Procijediti, srdele odvojiti, riblji temeljac sačuvati za neku drugu prigodu, a ribu poslužiti uz krumpir salatu.
2. Polpete od srdela
Srdele se klasično očiste, isjeckaju na sitne komadiće. Na tavi izvrtiti
kapulu i češnjak, kada se zažute izdvojiti ih od preostale masnoće. U
zdjeli izmiješati brašno, jaja, stari kruh prethodno namočen u vodi,
idealno bi bilo kukuruzni, dodati iscjeckane srdele i izdinstanu kapulu i
češnjak, te malo petrusimula, krušnih mrvica i začiniti. Oblikovati
polpete, malo ih uvaljati u brašno i ispeći na vrelom ulju, ili
roštilju. Poslužiti uz sezonsku salatu, šalšu od poma ili sataraš.
3. Slane srdele na manistru
Slane srdele odlično idu uz tjesteninu, a za pripremu treba ih očistiti, izvući im kost, narezati meso na komadiće. U zasoljenu vruću vodu ubaciti manistru, a u tavi na maslinovom ulju zavrtiti kapulu izrezanu na kockice, te komadiće srdela. Dodati im pire od poma ili pome prethodno skuhane, oguljene kože, izrezane na sitne komadiće. Začiniti, dodati malo vode, provrtiti da se sve sjedini, pome uskuhaju, te posuti po skuhanoj i ocijeđenoj tjestenini. Za prilog može sezonska salata, a po želji manistru posuti ribanim sirom.
4. Pohovane srdele
Očišćene srdele uvaljati u žitku smjesu razmućenih jaja, brašna, vode, pustiti da se ocijedi suvišak. Pohovati na vrelom ulju, a dok se hlade držati ih na papiru koji će upiti suvišnu masnoću.
5. Punjene srdele
Očišćenim srdelama odsjeći glavu, izvući kost i raširiti ih kao mali šnicel. Pripremiti smjesu od sitno izrezanog češnjaka, petrusimula, prezla, soli, papra, ulja, po želji i malo parmezana i njom puniti srdelu. Ribu preklopiti, zašiti koncem ili pričvrstiti čačkalicom, malo posuti brašnom i peći na vrelom ulju.
6.Srdele na brujet
Nekada težačko, danas hvaljeno jelo. Srdele očistiti. Na maslinovom ulju zažutiti kapulu, petrusimul, češnjak, dodati srdele, lovor, pire od poma ili skuhane oguljene pome izrezane na sitne komadiće, bijelo vino, i kuhati uz laganu trešnju do pola sata.
7. Srdele u savuru
Ako vam ostane što srdela s gradele, onda ih bacite na savur i to po starom dalmatinskom receptu. Na ulju zažutiti češnjak i ružmarin, pa dodati kvasinu i maslinovo ulje u omjeru jedan naspram jedan, malo vode, sol, žlicu do dvije šećera. Pustiti da dobro prokuha, kvasina izgubi žestinu, i time politi srdele u posudi položene jednu do druge. U frižideru se ovako pripremljene srdele mogu čuvati i do sedam dana.
Tanja Šimundić Bendić, foto: shutterstock
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15. svibanj 2024 01:34
