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[title] => Sve tajne punjenih paprika koje morate znati za najbolji uspjeh: imamo i recept prave maherice, vidite kako ih priprema
[alias] => sve-tajne-punjenih-paprika-koje-morate-znati-za-najbolji-uspjeh-imamo-i-recept-prave-maherice-vidite-kako-ih-priprema
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Što je ljeto bez punjenih paprika? Nešto poprilično otužno, usudim se reći. Tko se ne slaže jednostavno ih ne zna dobro pripremiti, no tome ima lijeka, a o tome više u nastavku. Za početak, idemo najprije malo teoretizirati, možda ispliva koji sočan podatak... Recimo, o podrijetlu tog specijaliteta: jesu li nam pristigle iz turske, mađarske ili grčke kuhinje? Pitanje je na mjestu, jer sve spomenute nacionalne kužine imaju svoje inačice punjenih paprika- Turci imaju dolme, Grci gemiste, a Mađari svoju inačicu zovu töltött paprika. I sve poprilično podsjećaju na "naše" paprike.
No nisu oni jedini koji, pored nas, vole punjene paprike: vole ih i Španjolci, koji su ponosni na svoje pimientos rellenos, Indijci koji obožavaju bharvan mirch, Kinezi koji punjene paprike pripremaju u okviru jela poznatog kao tri punjena blaga, a gdje su tek Arapi i Meksikanci sa svojima... Paprike pune čak i Skandinavci, a često su na jelovnicima stanovnika Baltičkih zemalja.
No čini se da su baš Slavenima osobito mile. Redom svi ih pune. Neki ih potom kuhaju, drugi ih peku, a neki pune već skuhane, odnosno pečene. Svi ih poslužuju uz umak na bazi rajčice i, najčešće, pire krumpir, pa se tako razlikuju od, recimo, Meksikanaca, koje svoje nude onako "usuvo" ili ih, pazite ovo, pohaju.
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No vratimo se mi paprikama koje nam malo više mirišu na djetinjstvo, a za takve bit će nam potrebne sočne, ljetne babure, kvalitetno mljeveno meso, malo riže i... eto nas na prvom problemu. Ide li u punjene paprike jaje ili ne? Neki ga neizostavno koriste, objašnjavajući da će zahvaljujući njemu nadjev biti krepkiji i kompaktniji, drugi ga baš zbog ovog zadnjeg razloga, težeći rahlom i rastresitom nadjevu, izostavljaju.
Uz nadjev je vezan još jedan problem: koju vrstu mesa koristiti. Neki preferiraju junetinu, jer je kvalitetnija od svinjetine, pa ovu drugu u potpunosti izostavljaju, ali istinski poznavatelji svih tajni punjenih paprika na to im uzvraćaju da će bez dodatka svinjetine nadjev biti suh. O omjerima svinjetine i junetine također se raspravlja, a premda konsenzusa još nema i vjerojatno ga nikad neće ni biti, prevaga je na strani omjera 7:3 u korist junetine.
Što bi još trebalo ići u nadjev? Luk, sitno nasjeckan, a ako se paprike pripremaju za one s osjetljivijom probavom prethodno lagano prodinstan na mješavini ulja i vode. Češnjak? E to je već stvar ukusa, kao i koje ćete od začina još dodati za bolji okus. Mljevena paprika, sol i papar... sve će vam to dobro doći.
---
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A sad par malih tajni za što bolji uspjeh.
Paprike nikad nemojte napuniti do vrha. Razlog je jednostavan: tijekom kuhanja riža će se "napuhati" povećavajući volumen nadjeva koji zbog toga može iscuriti ili može izazvati pucanje paprike. Ako ih baš pošto-poto želite puniti do vrha, rižu prethodno natopite, a paprike prije kuhanja prepržite na malo ulja i to tako da ih okrenete naopako, da se nadjev dira s tavom. Na taj će se način stvoriti zapečeni sloj koji će djelovati poput čepa. Alternativno, začepite vrh paprike komadom rajčice.
Jedan dodatak nadjevu kojeg se tek rijetki sjete može znatno utjecati na uspjeh: riječ je o sasvim običnoj, ma najobičnijoj - vodi. Dodajte je malo u smjesu s mesom i rižom i učinit ćete puno za sočnost.
I najveći problem koji se veže uz ovo omiljeno jelo: punjene paprike mogu biti "zeznute" po pitanju probave. Paprike su već same po sebi nešto teže probavljive, a još je gore što i zaprška koju mnogi stavljaju u umak od rajčice također zna biti problematična. Rješenje je prethodno ispeći paprike pa im oljuštiti kožicu, a umak umjesto zaprškom zgusnuti uz pomoć malo brašna razmućenog u vodi.
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---
Sad kad smo prošli sve stavke, evo nas na receptu. Bez obzira imate li već svoj najdraži recept za punjene paprike ili ste više onako slobodarskog duha pa se ne držite recepta i kuhate po osjećaju i kako vam "dođe", proučite naputak koji nam je ustupila naša poznata blogerica Tanja Pastuović Klaić koju pratimo na Instagramu Cookam i guštam te na istoimenom blogu Premda rado priprema egzotična jela, Tanja je prava maherica za dobru, domaću spizu. Otkrila nam je recept po kojem paprike puni već dugi niz godina, a u nastavku slijedi i video.
Punjene paprike
Sastojci:
10 paprika
1 kg miješanog mljevenog mesa
1 glavica luka
100 g riže
1 jaje
1 žlica sitno nasjeckanog peršinovog lista
sol
papar
malo vode
Za umak:
mast ili ulje
2 žlice brašna
700 ml pasirane rajčice
500-700 ml vode
sol
malo peršinovog lista
Priprema:
U većem loncu na malo masti ili ulja popržiti brašno, miješati dok brašno ne dobije lijepu svijetlu boju pa dodati pasiranu rajčicu i vodu. Promiješati, posoliti i ostaviti da zakuha.
U zdjelu staviti mljeveno meso, dodati sitno nasjeckani luk, peršinov list, rižu, jaje, začine i malo vode (oko 1-2 dl). Sve dobro promiješati.
Paprike oprati, izdubiti im sredinu, očistiti ih od sjemenki pa napuniti nadjevom (ne do vrha, zbog riže u nadjevu).
Od ostatka smjese napraviti male okruglice, ćufte.
Staviti paprike i ćufte u lonac, smanjiti vatru i kuhati oko sat i pol.
Pred kraj kuhanja dodati malo nasjeckanog peršinovog lista i po potrebi još začiniti.
Uz paprike poslužiti pire od krumpira.
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title=Sve tajne punjenih paprika koje morate znati za najbolji uspjeh: imamo i recept prave maherice, vidite kako ih priprema
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Što je ljeto bez punjenih paprika? Nešto poprilično otužno, usudim se reći. Tko se ne slaže jednostavno ih ne zna dobro pripremiti, no tome ima lijeka, a o tome više u nastavku. Za početak, idemo najprije malo teoretizirati, možda ispliva koji sočan podatak... Recimo, o podrijetlu tog specijaliteta: jesu li nam pristigle iz turske, mađarske ili grčke kuhinje? Pitanje je na mjestu, jer sve spomenute nacionalne kužine imaju svoje inačice punjenih paprika- Turci imaju dolme, Grci gemiste, a Mađari svoju inačicu zovu töltött paprika. I sve poprilično podsjećaju na "naše" paprike.
No nisu oni jedini koji, pored nas, vole punjene paprike: vole ih i Španjolci, koji su ponosni na svoje pimientos rellenos, Indijci koji obožavaju bharvan mirch, Kinezi koji punjene paprike pripremaju u okviru jela poznatog kao tri punjena blaga, a gdje su tek Arapi i Meksikanci sa svojima... Paprike pune čak i Skandinavci, a često su na jelovnicima stanovnika Baltičkih zemalja.
No čini se da su baš Slavenima osobito mile. Redom svi ih pune. Neki ih potom kuhaju, drugi ih peku, a neki pune već skuhane, odnosno pečene. Svi ih poslužuju uz umak na bazi rajčice i, najčešće, pire krumpir, pa se tako razlikuju od, recimo, Meksikanaca, koje svoje nude onako "usuvo" ili ih, pazite ovo, pohaju.
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No vratimo se mi paprikama koje nam malo više mirišu na djetinjstvo, a za takve bit će nam potrebne sočne, ljetne babure, kvalitetno mljeveno meso, malo riže i... eto nas na prvom problemu. Ide li u punjene paprike jaje ili ne? Neki ga neizostavno koriste, objašnjavajući da će zahvaljujući njemu nadjev biti krepkiji i kompaktniji, drugi ga baš zbog ovog zadnjeg razloga, težeći rahlom i rastresitom nadjevu, izostavljaju.
Uz nadjev je vezan još jedan problem: koju vrstu mesa koristiti. Neki preferiraju junetinu, jer je kvalitetnija od svinjetine, pa ovu drugu u potpunosti izostavljaju, ali istinski poznavatelji svih tajni punjenih paprika na to im uzvraćaju da će bez dodatka svinjetine nadjev biti suh. O omjerima svinjetine i junetine također se raspravlja, a premda konsenzusa još nema i vjerojatno ga nikad neće ni biti, prevaga je na strani omjera 7:3 u korist junetine.
Što bi još trebalo ići u nadjev? Luk, sitno nasjeckan, a ako se paprike pripremaju za one s osjetljivijom probavom prethodno lagano prodinstan na mješavini ulja i vode. Češnjak? E to je već stvar ukusa, kao i koje ćete od začina još dodati za bolji okus. Mljevena paprika, sol i papar... sve će vam to dobro doći.
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A sad par malih tajni za što bolji uspjeh.
Paprike nikad nemojte napuniti do vrha. Razlog je jednostavan: tijekom kuhanja riža će se "napuhati" povećavajući volumen nadjeva koji zbog toga može iscuriti ili može izazvati pucanje paprike. Ako ih baš pošto-poto želite puniti do vrha, rižu prethodno natopite, a paprike prije kuhanja prepržite na malo ulja i to tako da ih okrenete naopako, da se nadjev dira s tavom. Na taj će se način stvoriti zapečeni sloj koji će djelovati poput čepa. Alternativno, začepite vrh paprike komadom rajčice.
Jedan dodatak nadjevu kojeg se tek rijetki sjete može znatno utjecati na uspjeh: riječ je o sasvim običnoj, ma najobičnijoj - vodi. Dodajte je malo u smjesu s mesom i rižom i učinit ćete puno za sočnost.
I najveći problem koji se veže uz ovo omiljeno jelo: punjene paprike mogu biti "zeznute" po pitanju probave. Paprike su već same po sebi nešto teže probavljive, a još je gore što i zaprška koju mnogi stavljaju u umak od rajčice također zna biti problematična. Rješenje je prethodno ispeći paprike pa im oljuštiti kožicu, a umak umjesto zaprškom zgusnuti uz pomoć malo brašna razmućenog u vodi.
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Sad kad smo prošli sve stavke, evo nas na receptu. Bez obzira imate li već svoj najdraži recept za punjene paprike ili ste više onako slobodarskog duha pa se ne držite recepta i kuhate po osjećaju i kako vam "dođe", proučite naputak koji nam je ustupila naša poznata blogerica Tanja Pastuović Klaić koju pratimo na Instagramu Cookam i guštam te na istoimenom blogu Premda rado priprema egzotična jela, Tanja je prava maherica za dobru, domaću spizu. Otkrila nam je recept po kojem paprike puni već dugi niz godina, a u nastavku slijedi i video.
Punjene paprike
Sastojci:
10 paprika
1 kg miješanog mljevenog mesa
1 glavica luka
100 g riže
1 jaje
1 žlica sitno nasjeckanog peršinovog lista
sol
papar
malo vode
Za umak:
mast ili ulje
2 žlice brašna
700 ml pasirane rajčice
500-700 ml vode
sol
malo peršinovog lista
Priprema:
U većem loncu na malo masti ili ulja popržiti brašno, miješati dok brašno ne dobije lijepu svijetlu boju pa dodati pasiranu rajčicu i vodu. Promiješati, posoliti i ostaviti da zakuha.
U zdjelu staviti mljeveno meso, dodati sitno nasjeckani luk, peršinov list, rižu, jaje, začine i malo vode (oko 1-2 dl). Sve dobro promiješati.
Paprike oprati, izdubiti im sredinu, očistiti ih od sjemenki pa napuniti nadjevom (ne do vrha, zbog riže u nadjevu).
Od ostatka smjese napraviti male okruglice, ćufte.
Staviti paprike i ćufte u lonac, smanjiti vatru i kuhati oko sat i pol.
Pred kraj kuhanja dodati malo nasjeckanog peršinovog lista i po potrebi još začiniti.
Uz paprike poslužiti pire od krumpira.
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[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 97
[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
)
14. svibanj 2024 05:47
