Četiri aduta legendarnog srpskog kuvara / Four assets of a legendary Serbian chef
FILE NA BEĆARCU Potrebno je:
200 g filea, 60 g crnog luka, 60 g paprika babu- ra, 60 g paradajza, 1 jaje, 4 g soli, 15 ml ulja, 1 ljuta papričica, pola veze peršuna, 2 g bibera Priprema: File očistite od žilica, posolite, pobiberite i ispeci- te u komadu. Crni luk, papriku i paradajz isecite i izdinstajte, pa umutite jaje i prelijte povrće. Beća- rac stavite kao podlogu, pečeni file isecite na šni- te, poređajte na bećarac i ukrasite seckanim per- šunom i pečenom ljutom paprikom. FILET WITH PAPRIKASH Ingredients: 200g filet, 60g onion, 60g bell peppers, 60g toma- toes, 1 egg, 4g salt, 15ml oil, 1 hot pepper, half a bundle of parsley, 2g pepper Preparation: Remove the sinew from the filet, add salt and pepper and fry as a single piece. Chop the onion, bell pepper and tomatoes and sauté, then whisk the egg and pour over the vegetables. Place paprikash as the bed, cut the fried filet into schnitzels, arrange on the paprikash and decorate with parsley and roasted hot pepper.
MORSKA ZAJEDNICA Potrebno je:
100 g sitnih lignji, 4 gambora, 4 koluta po- hovanih kalamara (krupnijih lignji), 3 da- gnje, 100 g krompira, 100 g blitve, 20 ml maslinovog ulja, 5 g belog luka, 4 g soli, 2 g bibera, pola veze peršuna, 1 dl belog vina Priprema: Sitnije lignje grilujte, kolutove velikih li- gnji pohujte na uobičajen način, a dagnje i gambore propržite na maslinovom ulju, pa ih nalijte belim vinom. Skuvajte krompir i blitvu, dobro ocedite i propržite na masli- novom ulju s belim lukom. Posolite, pobi- berite i servirajte. SEA CONGREGATION Ingredients: 100g small squid, 4 shrimps, 4 rings of battered calamari, 3 mussels, 100g potatoes, 100g man- gel greens, 20ml olive oil, 5g garlic, 4g salt, 2g pepper, 10cl white wine Preparation: Grill the small squid and batter the large squid rings in the usual way, fry the mussels and shrimp with olive oil, then pour white wine over them. Boil potatoes and mangel greens, strain well and fry with olive oil and garlic. Add salt and pepper to taste and serve.
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