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Diljem svijeta ogromnu popularnost uživa jelo poznato kao chicken masala, odnosno piletina masala, no jeste li čuli za piletinu marsala? Jedno slovo razlike u nazivu, zajednički glavni sastojak, a potpuno druga priča... Dok je piletina masala dobro začinjena orijentalnim začinima, ona što u nazivu ima i "r" pliva u umaku kojem posebnost daje fino desertno vino sa Sicilije.

Marsala je donekle slična našem prošeku, no kako sadrži više alkohola (15-20 %), ako je odlučite zamijeniti prošekom, dodajte malo brendija ili neke druge žestice na tom tragu. Dobra zamjena je porto, a poslužit će i vermut te kombinacija nekog slađeg bijelog vina i konjaka. Savjete vam nudimo odmah na početku jer dok pročitate recept već ćete ga poželjeti isprobati.

Piletina marsala

Sastojci:

350-400 g fileta od pilećih prsiju
350 g šampinjona
50 g brašna
300 ml pileće juhe
240 ml marsale
1 luk
2 režnja češnjaka
2 žlice maslaca 
1/2 žličice suhe majčine dušice
malo suhog lovora ili ružmarina
maslinovo ulje
sol, papar

Priprema:

Na otopljenom maslacu pirjajte narezane gljive dok ne porumene, oko 4-5 minuta. Malo ih posolite i kad su gotove maknite ih sa strane.

Piletinu narežite na tanje odreske pa je prekrijte papirom za pečenje i istanjite batom za meso. Od ukupne količine brašna oduzmite 3 žlice pa ih pomiješajte s malo soli i papra te utrljajte u piletinu.

U tavi zagrijte maslinovo ulje pa na njega položite piletinu i pecite je sa svake strane 4-5 minuta. Ako vam tava nije dovoljno široka, radite u serijama.

Kad je piletina uhvatila lijepu boju, maknite je sa strane, a u tavu dodajte marsalu, dobro promiješajte i ostružite dno tave. Pustite da se kuha koju minutu pa ubacite nasjeckani luk i maslac pa pirjajte par minuta, dok luk ne postane staklast. Dodajte češnjak pa pirjajte oko minutu, a zatim dodajte gljive i pirjajte dok ne ishlapi većina tekućine koju su pustile.

Dodaje ostatak brašna te kuhajte uz miješanje dok brašno ne dobije lijepu boju pa postupno uz miješanje dodajte juhu. Ubacite začine, poklopite pa ostavite da se kuha dok se ne reducira na pola.

U tavu vratite piletinu, kratko je zagrijte pa maknite s vatre i poslužite.

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Diljem svijeta ogromnu popularnost uživa jelo poznato kao chicken masala, odnosno piletina masala, no jeste li čuli za piletinu marsala? Jedno slovo razlike u nazivu, zajednički glavni sastojak, a potpuno druga priča... Dok je piletina masala dobro začinjena orijentalnim začinima, ona što u nazivu ima i "r" pliva u umaku kojem posebnost daje fino desertno vino sa Sicilije.

Marsala je donekle slična našem prošeku, no kako sadrži više alkohola (15-20 %), ako je odlučite zamijeniti prošekom, dodajte malo brendija ili neke druge žestice na tom tragu. Dobra zamjena je porto, a poslužit će i vermut te kombinacija nekog slađeg bijelog vina i konjaka. Savjete vam nudimo odmah na početku jer dok pročitate recept već ćete ga poželjeti isprobati.

Piletina marsala

Sastojci:

350-400 g fileta od pilećih prsiju
350 g šampinjona
50 g brašna
300 ml pileće juhe
240 ml marsale
1 luk
2 režnja češnjaka
2 žlice maslaca 
1/2 žličice suhe majčine dušice
malo suhog lovora ili ružmarina
maslinovo ulje
sol, papar

Priprema:

Na otopljenom maslacu pirjajte narezane gljive dok ne porumene, oko 4-5 minuta. Malo ih posolite i kad su gotove maknite ih sa strane.

Piletinu narežite na tanje odreske pa je prekrijte papirom za pečenje i istanjite batom za meso. Od ukupne količine brašna oduzmite 3 žlice pa ih pomiješajte s malo soli i papra te utrljajte u piletinu.

U tavi zagrijte maslinovo ulje pa na njega položite piletinu i pecite je sa svake strane 4-5 minuta. Ako vam tava nije dovoljno široka, radite u serijama.

Kad je piletina uhvatila lijepu boju, maknite je sa strane, a u tavu dodajte marsalu, dobro promiješajte i ostružite dno tave. Pustite da se kuha koju minutu pa ubacite nasjeckani luk i maslac pa pirjajte par minuta, dok luk ne postane staklast. Dodajte češnjak pa pirjajte oko minutu, a zatim dodajte gljive i pirjajte dok ne ishlapi većina tekućine koju su pustile.

Dodaje ostatak brašna te kuhajte uz miješanje dok brašno ne dobije lijepu boju pa postupno uz miješanje dodajte juhu. Ubacite začine, poklopite pa ostavite da se kuha dok se ne reducira na pola.

U tavu vratite piletinu, kratko je zagrijte pa maknite s vatre i poslužite.

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Slanou finom umaku

Piletina marsala mogla bi biti najbolji način za pripremu pilećih prsiju: pravi je specijalitet, a priprema se lako...

Piše Spiza SD
23. studenog 2023. - 12:45

Diljem svijeta ogromnu popularnost uživa jelo poznato kao chicken masala, odnosno piletina masala, no jeste li čuli za piletinu marsala? Jedno slovo razlike u nazivu, zajednički glavni sastojak, a potpuno druga priča... Dok je piletina masala dobro začinjena orijentalnim začinima, ona što u nazivu ima i "r" pliva u umaku kojem posebnost daje fino desertno vino sa Sicilije.

Marsala je donekle slična našem prošeku, no kako sadrži više alkohola (15-20 %), ako je odlučite zamijeniti prošekom, dodajte malo brendija ili neke druge žestice na tom tragu. Dobra zamjena je porto, a poslužit će i vermut te kombinacija nekog slađeg bijelog vina i konjaka. Savjete vam nudimo odmah na početku jer dok pročitate recept već ćete ga poželjeti isprobati.

Piletina marsala

Sastojci:

350-400 g fileta od pilećih prsiju
350 g šampinjona
50 g brašna
300 ml pileće juhe
240 ml marsale
1 luk
2 režnja češnjaka
2 žlice maslaca 
1/2 žličice suhe majčine dušice
malo suhog lovora ili ružmarina
maslinovo ulje
sol, papar

Priprema:

Na otopljenom maslacu pirjajte narezane gljive dok ne porumene, oko 4-5 minuta. Malo ih posolite i kad su gotove maknite ih sa strane.

Piletinu narežite na tanje odreske pa je prekrijte papirom za pečenje i istanjite batom za meso. Od ukupne količine brašna oduzmite 3 žlice pa ih pomiješajte s malo soli i papra te utrljajte u piletinu.

U tavi zagrijte maslinovo ulje pa na njega položite piletinu i pecite je sa svake strane 4-5 minuta. Ako vam tava nije dovoljno široka, radite u serijama.

Kad je piletina uhvatila lijepu boju, maknite je sa strane, a u tavu dodajte marsalu, dobro promiješajte i ostružite dno tave. Pustite da se kuha koju minutu pa ubacite nasjeckani luk i maslac pa pirjajte par minuta, dok luk ne postane staklast. Dodajte češnjak pa pirjajte oko minutu, a zatim dodajte gljive i pirjajte dok ne ishlapi većina tekućine koju su pustile.

Dodaje ostatak brašna te kuhajte uz miješanje dok brašno ne dobije lijepu boju pa postupno uz miješanje dodajte juhu. Ubacite začine, poklopite pa ostavite da se kuha dok se ne reducira na pola.

U tavu vratite piletinu, kratko je zagrijte pa maknite s vatre i poslužite.

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20. svibanj 2024 16:48