ukusi srbije / Tastes of Serbia
Rolovana teletina POTREBNO JE: 1 kg telećeg mesa od buta, 5 dl ulja, mleveni biber, peršunov list PRIPREMA: Šareno meso od buta operite, po- solite i premažite uljem. Zavijte ga u rolnu, uve- žite čistim belim koncem, prelijte uljem i stavite u dobro zagrejanu rernu. Pecite oko jedan sat, često prelivajući sokom u kojem se peče. Kada se rolat ispeče, isecite ga na šnite i prelijte so- kom od pečenja. Garnirajte barenim povrćem i dekorišite peršunom. Rolled veal INGREDIENTS: 1kg of veal cutlets, 50cl of oil, ground pepper, parsley leaf PREPARATION: Wash the meat cutlet, then add salt and rub with oil. Wrap to form a roll and tie with clean white string. Pour oil over the top of the roll and place in a well-heated oven. Roast for around an hour, regularly basting the meat in its juices. Once the roll is roasted, slice into roll cuts and pour the roasting juices over the meat. Accompany with steamed vegetables and gar- nish with parsley.
Komplet lepinja – flat bun with everything INGREDIENTS: 500g of flour, 250ml of lukewarm water, 3 tables- poons of oil, 1 teaspoon of salt, half a teaspoon of sugar, 1 cube of fresh yeast. FOR THE FILLING: 1 tablespoon of aged ‘kajmak’ milk curd, 4 eggs, dripping (the juices of roast lamb and pork). PREPARATION: Mix the flour and salt in a large bowl, while pla- cing the yeast and sugar in a smaller bowl containing the lu- kewarm water. Add oil and the risen yeast to the flour, knead the resulting dough and set aside in a warm place to rest. Cut into four pieces and make a breadcake from each. Bake in a heated oven. Once they are ready, cover the flat buns with a damp cloth to soften. Once softened, cut the buns down the middle. Spread the milk curd on the bottom half of the bun, add the egg and be- at it directly in the bun. Return to the oven to bake, then pour over the dripping and cover with the top half of the bun. Komplet lepinja POTREBNO JE: 500 g brašna, 250 ml mlake vode, 3 kašike ulja, 1 kašičica soli, pola kašičice šećera, kocka svežeg kvasca; ZA FIL: 1 kašika starog kajmaka, 4 jajeta, pretop (saft od jagnjećeg i pra- sećeg pečenja) PRIPREMA: Pomešajte brašno i so, a u mlaku vodu stavite kva- sac i šećer. U brašno dodajte ulje i nadošli kvasac, umesite testo i ostavite ga još malo na toplom. Podelite ga na četiri dela i od svakog napravite lepinju. Pecite ih u zagrejanoj rerni, a kad budu gotove, prekrijte ih vlažnom krpom da omekšaju. Lepinju raseci- te po sredini.Donji deo lepinje premažite kajmakom, dodajte jaje i umutite ga direktno na lepinji. Zapecite u rerni, izvadite, prelijte pretopom i poklopite. Užički kraj je deo Srbije u koji možete otići pa čak i samo da biste uživali u izvanrednim obrocima / The Užice area is part of Serbia that you can head to even if just to enjoy its exceptional dishes
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