28 June, 2009

Inspired by my garden beauties




I was jumping and dancing my happy dance when I finally picked up the first two zucchini from my tiny little garden. So beautiful, fresh, crispy, and with flowers still attached to them. Above all - my zucchini, totally organic.

What can I do with them? Something simple and yet delicious. I wanted to use my flowers, too. And there it was a recipe for Linguine with grilled zucchini marinated with saffron!!! But I didn't feel like making pasta. I wanted a risotto. Yes, I was in the mood a warm, creamy risotto. And I was imagining how beautifully it would smell if I marinated the zucchini in saffron first. That's how it was born. And I liked it so much that I made it again today. That's why you may notice that zucchini are cut a bit differently in some pictures. Fortunately, my garden has been giving me more zucchini. I'm still trying to perfection it, so, suggestions are welcome.

SAFFRON MARINATED ZUCCHINI RISOTTO

(2 servings approx.)

2 medium sized zucchini + a few flowers (if available)
2 tablespoons extravirgin olive oil
saffron (0.1 g)
100 ml white wine
grated rind of 1 orange (I used lemon, because I didn't have any)
salt, pepper, thyme

200 g rice (arborio or carnaroli)
1-2 tablespoons extravirgin olive oil
1 litre (approx.) vegetable broth
1 shallot
1 teaspoon butter
grated Parmigiano Reggiano

In a bowl, mix saffron with 2 tblspoons of oil and wine. Add a little salt and pepper, and the grated orange (or lemon) rind.

Wash, dry and chop or slice the zucchini (I cut the bigger one into matchstick size pieces, and only sliced thinly the smaller one). Place the zucchini into a ziplock freezer bag, add the marinade, close and let rest for about 30 minutes. I turned the bag every 5-10 minutes to coat the zucchini evenly.

Drain the zucchini through a fine mash sieve, placing the liquid into a small saucepan.

Let the liquid simmer while you are preparing the risotto, as you'll add this reduction to the risotto later.
In a deep skillet or a saucepan (I usually use a wok) warm 1-2 tblsp of oil, add finely chopped shallot, and stirfry until translucent. Add the zucchini and stirfry for 5-7 minutes until a little tender but still crisp.

Add rice and stirfry until it's translucent.

Start adding the vegetable broth. First time I add enough to cover well all the ingredients, and then I continue adding one laddle every time rice has absorbed the liquid. But never let it get dry.

So, stir occasionaly, keep an eye on your risotto, add little broth at a time.
Just like pasta, rice must be cooked al dente, not overcooked. Also remember, the rice will continue cooking (absorbing liquid) after you have turned off the heat.
I don't really have any experience with adding wine reduction to a risotto. So first time I added it at the end. Second time, I added it half way through. Any advice here? I think the saffron smell was stronger the first time, but the risotto was more liquid and by the time I served it (5 minutes), the rice had absorbed that extra liquid and was a bit overcooked.
However, when the rice is cooked (I judge that by tasting it, not by the time on the package), turn the heat off, add 1 teaspoon of butter and grated Parmigiano (we like it a lot, so for me it's 2-3 tablespoons), along with the chopped zucchini flowers. Stir until butter and cheese have melted, and let it mantacate for a few minutes before serving.

An idea for serving: take the flowers (carefully washed and dried, remove pistils, cut along one side and line a serving ball (small for single servings, or one big). Pour the risotto in, cover with a plate, and carefully turn over. Taadaa!




RISOTTO CON ZUCCHINE MARINATE

Da qualche giorno ho iniziato a raccogliere le prime zucchine dal mio orto. Io adoro le zucchine, sono così versatili che si possono preparare in mille modi. Se poi sono fresche e organiche come le mie, la mia felicità è infinita. Quindi, prendete per adesso questa, e aspettatevi altre ricette con le zucchine nei prossimi giorni.
Per questo risotto ho adattato una ricetta per Linguine con zucchine grigliate.
Ho fatto questo risotto per la prima volta la settimana scorsa e mi è piaciuto tanto. Così oggi a pranzo l'ho preparato di nuovo.
Mando anche questa ricetta a Evelyne, per la sua raccolta Tutto ruota intorno ad una zucchina.

(per 2)
2 zucchine medie
2 cucchiai di olio extravergine d'oliva
100 ml di vino bianco
1 bustina di zafferano (0,1 g)
sale, pepe
un'arancia
timo

200 g di riso (arborio o carnaroli)
1 scalogno
1 litro di brodo di verdure
1 cucchiaino di burro
Parmigiano grattugiato

Lavate, spuntate e tagliate le zucchine (a fettine o bastoncini, come vi piace).
Fate sciogliere lo zafferano con il vino e 2 cucchiai di olio, salate e pepate. Unite anche la scorza dell'arancia grattugiata e le foglie di timo (ho dovuto usare la scorza di limone, perché non avevo le arance in casa). Mettete le zucchine in una bustina da freezer e versateci dentro la marinata. Chiudete e lasciate insaporire per 1/2 ora, girando la bustina ogni tanto.
Sgocciolate le zucchine. Fate ridurre la marinata della metà in un pentolino mentre state preparando il risotto.
Scaldate 1-2 cucchiai di olio e soffriggete lo scalogno tritato. Aggiungete le zucchine e fattele cuocere mescolando per 5-7 minuti circa. Unite il riso e soffriggete per qualche minuto e continuate a cuocere bagnando man mano con il brodo bollente. A cottura terminata aggiungete 1 cucchiaino di burro e 2 cucchiai di Parmigiano grattugiato, mescolate bene e lasciate mantecare per un paio di minuti.
Ah, dimenticavo. Non sapevo quando bisognava aggiungere la riduzione di vino, quindi la prima volta l'ho aggiunto alla fine, la seconda a metà cottura. Avete un consiglio?
Un'idea per servire. Potete tritare i fiori e aggiungerli al risotto, oppure usare per decorare il piatto.
Io ho messo due fiori (tagliati a metà) dentro una ciottolina, poi ho messo dentro il riso. Quando l'ho rovesciato sul piatto, il risultato era questo.



RIŽOTO S MARINIRANIM TIKVICAMA

Tikvice koje sam posadila ovog proljeća u svom vrtu počinju mi davati prve plodove, pa se i moja mašta poigrava u kuhinji i zabavljam se pripravljajući različita jela od ovog tako zdravog, korisnog i ukusnog povrća.
Stoga očekujte još recepata uskoro.

(za 2 osobe)
2 tikvice srednje veličine
2 žlice maslinovog ulja
100 ml bijelog vina
1 vrećica šafrana (0,1 g)
sol, papar, naribana korica 1 naranče, listići timijana

200 g riže
1 l juhe (temeljca) od povrća
1 manja glavica luka (ili ljutike)
1 žličica maslaca
2 žlice naribanog parmezana

Operite i narežite tikvice (na kolutiće ili štapiće).
Otopite šafran u vinu i ulju, posolite, popaprite i dodajte naribanu koricu naranče (ja sam imala samo limun) i listiće timijana.
Stavite tikvice u vrećicu za zamrzivač i ulijte marinadu. Zatvorite dobro vrećicu i ostavite da stoji pola sata.
Ocijedite tikvice. Vino sa šafranom stavite kuhati na laganoj vatri dok se količina ne upolovi. Dodat ćete ga kasnije u rižoto.
Na ulju popržite sitno nasjeckan luk, kad postane staklast dodajte tikvice i miješajući kuhajte 5 do 7 minuta (ovisi koliko su veliki komadi tikvica). Dodajte rižu (ne ispirite je) i popržite kratko. Dodajite juhu malo pomalo. Prvi put malo više, a poslije toliko da rižoto nikad ne bude suh. Riža kao i tjestenina mora ostati "al dente", odnosno ne smije se raskuhati. Na kraju umiješajte vino sa šafranom, žličicu maslaca, i 2 žlice ribanog parmezana. Isključite, promiješajte i ostavite da odstoji par minuta prije serviranja.

26 June, 2009

I'm in heaven... Blueberry heaven...



I'm a fresh fruit addict, that's for sure. Whatever fruit is in season, I try to eat as mush as possible. But I also like to make things and bake with it. So I always end up buying double quantity of whatever I set my eyes upon. It was the case with cherries, and it's the same with blueberries. And if prices for cherries are outrageous, what do you say for 3 euros for 125 g of blueberries!!! I guess they are rare here, or whatever the reason.
However, friends, I made these mini cheesecakes yesterday to send over to Reeni, for this week's Blogger's Secret Ingredient: BLUEBERRIES, and I swear I went to blueberry heaven for a moment. I couldn't wait for them to cool down, I started plunging my fork into one of these little beauties and enjoying thoroughly with my eyes closed. Still warm, melting on my tongue, soft blueberies inside that just glided down my throat. Oh, that was... I don't know, try to imagine.

Check it out and tell me if you don't like it!

BLUEBERRY CHEESECAKE

*sweet shortcrust pastry
2 C (250 g) plain flour
4 oz (125 g) cold butter, chopped
1/4 C (60 g) sugar
2 egg yolks
1 teaspoon vanilla extract
2-3 tablespoons cold water

*cheese cream
5 oz (160 g) fresh blueberries
8 oz (250 g) cream cheese
1/2 C (125 g) sugar
1 teaspoon vanilla extract
1 egg
3 tablespoons cream
3 tablespoons slivered almonds for decoration

Sift the flour onto a kneading board or into a large mixing bowl and add the butter. Using your fingertips, rub the butter into the flour until fine and crumbly. Stir in the sugar. Add the combined egg yolks, vanilla extract and 2 tablespoons of the water.

Cut with a knife to form a dough, adding the remaining water if necessary. Gather together to form a smooth dough. Do not overwork.

Preheat the oven to 400°F (200°C). Lightly grease six 4" (10cm) tart pans. Divide the pastry into six equal portions and roll out between two sheets of non stick paper.
Line the base and sides of the pans.
Chill for 15 minutes.

Bake for 15 minutes or until lightly browned.
Remove from the oven and reduce the heat to 350°F (180°C).
Place blueberries in each pastry case to cover the base.

Beat the cream cheese and sugar together until light and fluffy. Add the vanilla extract and egg.
Mix well and fold in the cream.

Pour over the blueberries and sprinkle with almonds (Sorry, I didn't have any, uuuuuuuuuuuups).

Bake for 20 minutes or until the filling has set.

Dust with powdered sugar if you like, and serve.

Yeah, well, I was helping myself, while my poor family was waiting for dinner and yelling from the living room: "Are we eating yet!!!"



CHEESECAKE OD BOROVNICA

Prekrasna sočna pita od svježih borovnica, kojoj je nemoguće odoljeti. Jednostavno se topi u ustima, a borovnice su tako meke i slatke da ih gotovo nećete ni primijetiti, tako će brzo kliznuti niz grlo. Uživajte.

Za tijesto:
250 g brašna
125 g hladnog maslaca, narezanog na ploškice
60 g šećera
2 žumanjka
1 žličica ekstrakta vanilije
2-3 žlice hladne vode

za punjenje:
160 g svježih borovnica
250 g krem sira (npr. Philadelphia)
125 g šećera
1 žličica ekstrakta vanilije
1 jaje
3 žlice slatkog vrhnja
3 žlice narezanih badema

Prosijte brašno na radnu površinu (ili u zdjelu ako vam je lakše), dodajte maslac pa trljajte vršcima prstiju da dobijete mrvice. Umiješajte šećer, ekstrakt vanilije, žumanjke i 2 žlice hladne vode. Nožem pomiješajte sastojke da se povežu u tijesto. Po potrebi dodajte još jednu žlicu vode. Brzo i kratko izmijesite na malo pobrašnjenoj radnoj površini, i oformite glatku kuglu.
Podijelite tijesto na šest jednakih dijelova. Razvaljajte svaki dio tanko između dva komada papira za pečenje i pokrijte dno i stranice malo namaštenih kalupića za pite promjera 10 cm. Stavite u hladnjak na 15 minuta. Izbodite dno vilicom i pecite 15 minuta u pećnici zagrijanoj na 200°C.
Za kremu umutite krem sir, sobne temperature, sa šećerom da postane pjenast. Umiješajte ekstrakt vanilije, jaje i na kraju vrhnje.
Izvadite pite iz pećnice i smanjite temperaturu na 180°C.
Rasporedite borovnice u pitice i nalijte kremu od sira preko njih. Pecite još 20-25 munuta ili dok se krema ne ščvrsne, ali ostane malo vlažna.
Pospite po želji šećerom u prahu.




CHEESECAKE AI MIRTILLI

Un cheesecake davvero delizioso e morbidissimo. Semplice, ma assolutamente irresistibile. Affondate il vostro cucchiaio, chiudete gli occhi e godetevi questa meraviglia.

*per la pasta frolla:
250 g di farina
125 g di burro freddo
60 g di zucchero
2 tuorli d'uovo
1 cucchiaino di estratto di vaniglia
2-3 cucchiai di acqua fredda

*per il ripieno
160 g di mirtilli freschi
250 g di formaggio (tipo Philadelphia)
125 g di zucchero
1 cucchiaino di estratto di vaniglia
1 uovo
3 cucchiai di panna

Per la frolla, setacciate la farina, aggiungete il burro freddo tagliato a pezzetti e strofinate delicatamente con le mani formando delle briciole. Aggiungete lo zucchero, l'uovo, l'estratto di vaniglia, 2 cucchiai di acqua fredda e impastate velocemente formando una palla liscia.
Dividete in sei parti uguali e foderate sei stampini da crostata di diametro 10 cm che avete unto leggermente con un po' di burro. Lasciate riposare in frigo per 15 minuti e poi cuocete nel forno riscaldato a 200°C per 15 minuti. Togliete dal forno e abbassate la temperatura a 180°C.
Per la crema, sbattete con la frusta elettrica il formaggio (a temperatura ambiente) con lo zucchero finché diventi leggero e spumoso. Aggiungete l'uovo, la vaniglia e alla fine la panna, mescolando bene tutto.
Distribuite i mirtilli nelle crostatine e versateci la crema di formaggio sopra. Potete anche decorare con delle mandorle.
Infornate di nuovo per circa 20-25 minuti. Spolverate con un po' di zucchero a velo prima di servire.

24 June, 2009

Summer colours and vegetables in a quiche


At the end of my last post I asked you to help me decide about my next post - and the result was 3 votes for the quiche and 3 for the risotto. So I had to start somewhere, but don't worry Risotto will follow shortly.

I'm also sending this recipe to Evelyne from pasticci & pasticcini, for her collection of zucchini recipes. It's a great, very interesting blog.
Not so long ago, I bought this booklet Le Torte Salate, full of amazing vegetable and cheese tarts, quiches and strudels - all savoury. And you know me, when it comes to tarts, vegetables and cheese, I'm happy to leave my sweet baked goods, and turn the oven on, even if the temperature is... well, not so pleasantly cool. However, I let this new book sit around for too long, checked all the recipes several times, but every time I wanted to make something, I had the main ingredient(s) missing. I was starting to think "Will I ever make anything from this beautiful book?" Well the answer is here, I finally did, and started from the cover recipe. After all, that's why I bought the book in the first place. Wouldn't you do the same? For me, it's a perfect picture of summer. And there's everything in it: proteins, carbs, vegetables. I just had some fresh mixed salad with/after it.

Of course, I didn't plan on making it, and by the time I realised I had to start making something for dinner, it was too late to go grocery shopping. But I did have enough ingredients in my fridge to make just few changes.
Let me tell you, it turned out really great. Soft and flavourful. I enjoyed thoroughly with my eyes and my mouth, and my tummy was totally happy with this dinner.
So I'll give you the list of ingredients that I used, with the original recipe (where it differs in) in brackets.
Of course, the quiche is made with patè brisèe, but I didn't have any and it was too late to start making it from scratch, so I used puff pastry that I happened to have in my fridge. And I didn't have any pancetta or Provolone cheese, but used ham and mozzarella instead. The rest is pretty much the same.

VEGETABLE QUICHE

*a sheet of puff pastry (paté brisèe)
*1 small red bell pepper
*2 zucchini
*1 red onion
*3 eggs
*50 g ham (pancetta)
*100 g mozzarella (provolone cheese)
*6 basil leaves
*salt
*1 tablespoon of breadcrumbs
*1 tablespoon grated Parmigiano Reggiano

Wash and clean the vegetables. Grate the zucchini (save a few slices for decorating), slice thinly the onion, and cut finely the pepper.

In a bowl, mix together the eggs, grated Parmigiano, chopped basil leaves, salt and pepper to your taste. Add the vegetables and mix well with a fork.

Line a 20-22 cm tart pan with puff pastry (sorry, patè brisèe), sprinkle the breadcrumbs on the bottom. Put the diced ham (or pancetta) and mozzarella (or Provola).

Pour the eggs and vegetables mixure on top.

Decorate with a few slices of zucchini and peppers.

It's ready to go into the oven. Bake it in an oven preheated to 180°C for 25-30 minutes. Let it rest a few minutes before serving.

I'll definitelly make it again, with patè brisèe, of course. You can see this was a success, this was the only piece left at the end:

Enjoy!




QUICHE DI VERDURE

Mando questa ricetta a Evelyne del blog pasticci & pasticcini per la sua raccolta di ricette con le zucchine.
La ricetta viene dal libro Torte Salate (Cucina Moderna). Ho dovuto cambiare un paio d'ingredienti che mi mancavano. Torte salate per me sono sempre le preparazioni dell'ultimo momento, butto dentro quello che trovo nel frigo, e poi come viene viene. Questa volta avevo davanti questa deliziosa ricetta, l'orologio che indicava che l'ora della cena si stava avvicinando e naturalmente, ho usato quello che avevo. Pasta sfoglia al posto della pasta brisée, prosciutto cotto invece della pancetta, e mozzarella (che avevo comprato per una cosa completamente diversa) al posto della provola affumicata. Non è venuta per niente male. Direi, ottima. Se non vi dispiace che questa quiche sia fatta con la pasta sbagliata. Vi do, quindi, la ricetta come l'ho adattata io e com'era nel libro, scegliete voi.


*un rotolo di pasta sfoglia (pasta brisée)
*2 zucchine piccole chiare
*1 peperone rosso medio (o due piccoli)
*1 cipolla rossa
*3 uova
*50 g di prosciutto cotto (o pancetta)
*100 g di mozzarella grattugiata grossolanamente (o provola affumicata)
*1 cucchiaio di parmigiano grattugiato
*6 foglie di basilico tritato al coltello
*sale e pepe
*1 cucchiaio di pangrattato

Lavate e asciugate le verdure. Spuntate e pulite le zucchine, pelate la cipolla e tagliate i peperoni a falde larghe. Tritate le zucchine con una grattugia a fori grossi, conservando qualche fettina per decorare. Tagliate la cipolla e peperone a fettine sottili.
Sbattete le uova con il parmigiano grattugiato e il basilico tritato, regolate di sale e pepe e unite le verdure, mescolando bene con una forchetta.
Foderate uno stampo da torte dal bordo basso di 20-22 cm di diametro con la pasta sfoglia (o brisée). Cospargete la sfoglia con un leggero strato di pangrattato e versate i dadini di prosciutto cotto (o pancetta) e la mozzarella grattugiata grossolanamente. Versateci sopra anche il composto di uova e verdure, decorate con le fettine di zucchine e infornate a 180°C per 25-30 minuti. Lasciate riposare per qualche minuto prima di servire.



QUICHE OD POVRĆA

Za quiche je potrebno prhko tijesto (patè brisée), ali ja sam imala samo lisnato, pa sam ga i iskoristila i nije bilo nimalo loše. Bila je doista ukusna i sigurno nije zadnji put da sam je napravila.

* lisnato tijesto (ili prhko tijesto)
* 2 manje tikvice
* 1 crvena paprika
* 1 glavica crvenog luka
* 3 jajeta
* 50 g šunke (ili slanine)
* 100 g mozzarelle
* 1 žlica ribanog parmezana
* 6 listova bosiljka
* mrvice

Operite i osušite povrće. Grubo naribajte tikvice, a luk i papriku narežite tanko.
Umutite u zdjeli jaja s parmezanom i narezanim bosiljkom, posolite i popaprite, pa umiješajte povrće. Dobro promiješajte vilicom.
U okrugli niski kalup za torte promjera 20-22 cm stavite lisnato (ili prhko) tijesto. Pospite ga mrvicama. Stavite šunku narezanu na kockice i naribanu ili narezanu mozzarellu. Uspite i smjesu jaja i povrća, poravnajte žlicom, ukrasite s nekoliko kriški tikvica. Pecite u pećnici zagrijanoj na 180°C 25-30 minuta. Ostavite da odstoji nekoliko minuta, pa poslužite. Dobar tek!

21 June, 2009

Another Strudel - More Cherries - please don't hate me!



When i published my recipe for Cherry Tiramisù, my uncle Goran wrote me an e-mail, saying that my cousin is crazy about cherries and that she almost fainted when she saw the pictures. I guess the love runs in family. Only my cousin asked her father to plant two cherry trees in their garden, and my uncle was afraid he'd have to turn into a catman and go up the tree to pick up those sweeties. Hope you're safe, G.

Second thought for today. My husband rarely eats sweets, he's more of a pizza guy, but if there's a dessert he really likes, then it's fruit filled strudel (not sure, though if it's in the first place, or second after fresh fruit tart!?). However, he told me yesterday he'd have to comment on my Cherry strudel and I told him I hadn't pubblished that one yesterday. Of course, he wouldn't tell me what he'd say, and I'm a very impatient and curious person, so I hurried up to put the recipe up on my blog.

And, it's the first day of Summer, aren't you happy about that?

Oh, the recipe! Here we go.
Of course, I explained in detail how to make your own phyllo at home in my previous posts, so this time I'll cut short, and pass on to the filling. As I said in previous occasions, you can use storebought phyllo, if you prefer. I suggest you use 2-3 sheets, on top of each other, and each one brushed with oil or melted butter, before filling.

CHERRY AND APPLE STRUDEL
(it's not necessary that you follow exactly the quantities, increase to your pleasure)

1/2 kg of cherries
1 apple
breadcrumbs
cornstarch
sugar
cinnamon

Normally, I don't do anything with fruit before filling the strudel, just wash it, peel, pit, cut (depends on the fruit), but this time I decided to saute the cherries and apples before filling the strudel thinking that would help my strudel to "run" less. So I washed, pitted and halved the cherries, peeled and chopped the apple, put the fruit in a saucepan with a teaspoon of butter and (???) I think about 3 tblspoons of sugar and a little cinnamon, and sautèed everything for about 10 minutes.

There was a lot of liquid, so I actually had to drain them (not leaving them completely dry, however).
After that, I spread my phyllo dough, drizzled it with oil (you can use melted butter if you prefer), sprinkled some breadcrumbs all over it. Then I placed the fruit along one edge (not two like with the savoury strudel), sprinkled the fruit with more cinnamon and 1-2 tablespoons of cornstarch.
The reason why I placed the filling only on one side, was to prevent the strudel from becoming soggy, as fruit still had a lot of water in it.

The next thing, I cut off the thick edge of the dough (you don't have to worry about that with storebought phyllo) and rolled it up with the help of the tablecloth.

Line your baking tin with some baking paper (absolutely necessary), drizzle with oil or melted butter adn cut the strudel to the size of your tin. Carefully transfer the strudel into the tin, brush with oil / melted butter and bake for about 30 minutes at 175-180°C.


Final step. Wait for the strudel to cool down. Cut into chunks and serve. And ... it's hard not to eat any while taking pictures. Can you find the differences in these:




By the end of the photo session, the fourth piece was gone.

I'd like your opinion now. Which of these two would you like to see published next on my blog?
Saffron marinated zucchini risotto or Zucchini and red peppers quiche?











STRUDEL DI CILIEGIE E MELE

Se volete preparare la pasta fillo in casa, leggete i miei post precedenti, se invece volete un dessert più veloce usate la pasta fillo pronta. Se usate la pasta fillo pronta, unite due o tre strati insieme, ungendo ogni uno con del olio o burro.
Per il ripieno di ciliegie e mele ho usato:

1/2 kg di ciliegie
1 mela
zucchero
cannella in polvere
amido di mais
pangrattato

Lavate e snocciolate le ciliegie, pelate e tagliate a pezzetti la mela. Mettete la frutta a cuocere con circa 3 cucchiai di zucchero (di più se vi piace più dolce) e un cucchiaino di burro, per 10 minuti circa.
Stendete la pasta fillo, spennellate con l'olio o burro, cospargete con un po' di pangrattato, distribuite la frutta lungo un lato. Con l'aiuto della tovaglia, arrotolate lo strudel e trasferitelo in una teglia foderata con la carta da forno (la carta è importantissima). Spennelate la superficie dello strudel con l'olio o burro e infornate per 30 minuti circa a 175-180°C.
Lasciate raffreddare, tagliate e servite.

Una domanda per tutti. Qualle di queste ricette vi piacerebbe vedere per prima:
Risotto con zucchine marinate o Quiche di zucchine e pepperoni? Votate...





SAVIJAČA S TREŠNJAMA I JABUKAMA

Pripremite temeljno tijesto za savijače ili kupite gotove kore. Imate izbor.
Za ovu sam savijaču upotrijebila

1/2 kg trešanja
1 jabuku
šećer
cimet
škrobno brašno
krušne mrvice

Operite trešnje, izvadite koštice i prepolovite ih. Jabuku ogulite i narežite. Staviti kuhati trešnje i jabuke sa otprilike 3 žlice šećera (po želji i više) i žličicom maslaca otprilike 10 minuta. Ocijedite voće.
Razvucite tijesto, nauljite ga i pospite tankim slojem krušnih mrvica.
Rasporedite voće uz dulji rub, pospite cimetom i otprilike 2 žlice škrobnog brašna.
Savijte tijesto, narežite na dužinu tepsije. Premjestite u tepsiju obloženu papirom za pečenje, nauljite savijaču i pecite oko 30 minuta na 175-180°C. Ostavite da se ohladi, narežite i poslužite.

19 June, 2009

Bosnian "Zeljanica"



Pita or savoury strudel is, kind of, fast food in Bosnia. I already mentioned different kinds of pita in one of my earlier post, Strawberry, apple and ricotta strudel. This one is called "Zeljanica" or translated "Strudel with greens". I guess you need no further explanation.
So, for the first time, I'm blogging about something typically Bosnian.
I'm sending this to Girlchef for her Blogger Secret Ingredient. She chose greens. If you want to participate, too, you have time until Sunday. Hurry up!
And here they are. Shhhhhhhhh, I can't believe I forgot to take a picture of my greens!!! Trust me, I had a bag of mixed greens: spinac, escarole and Swiss chard.

So for the details on how to make your own phyllo check also
HERE. Feel free to use store bought phyllo, but, trust me, the result and the pleasure of making your own, has no price.


SAVOURY STRUDEL WITH RICOTTA AND GREENS

Prepare the phyllo dough with 250 g flour (I mix half "0" and half "00"), 3 tablespoons of oil, a pinch of salt, and about 150 ml lukewarm water.
This is the result (only I doubled it, because I made something else, too):

Turn it on a floured kneading board, adding more flour until you can form a nice, soft, but not sticky ball. If you're making more than one, divide into smaller balls. It's important to knead the dough firmly, and also, the longer the better. The longer you work it, the more elastic it will be.

At this point, I leave it on the floured kneading board, dust well with flour, cover with a clean kitchen cloth and let it rest for 1/2 an hour (1 hour to the most, but it absolutely must rest). Many people place the dough in a bowl, cover it with oil. I tried it once, but it didn't work for me. My mother used to do it this way, and I just feel comfortable with my method.

While the dough is resting, prepare the filling. In this case it's ricotta and greens, but it can be also made with other vegetables, only ricotta, ground meat, potatoes. Or sweet !?!?!?


for this filling you'll need:
1/2 kg ricotta (or 250 g ricotta and 250 g sour cream)
3 eggs
1/2 kg greens (only spinac traditionally, spinac, Swiss chard and escarole in my case)
salt

Shortly boil the greens (put them into boiling water, and as soon as the water start boiling again, take them out). Drain them well, once they are cool, press them with a fork or hand against the strainer. Chop them, not necessarily too finely.
In a bowl, beat sligtly the eggs with salt, add ricotta, and finally the chopped greens. Salt to your taste.

By this time the dough has rested enough and you can proceed.
Place the dough on a floured (clean) tablecloth, press it with your hands first, flour well and then continue rolling out with a rolling pin. Oil well the whole surface, spreading the oil with your hand (a brush would break it). Start pulling the dough, placing your hands underneath, gently, gently, going around and around your table. I hope you can see from the picture how thin, and yet soft, it is when you have finished. Drizzle with more oil (or melted butter if you prefer).

Place the filling along the longer sides, forming two sausages.

Cut off the thick edge all around, flip the sides over the filling, and lifting the ends of the tablecloth, roll the strudel.

Line a baking tin with baking paper, slightly oiled, cut the strudel to the size of your tin. Before baking, oil slightly the surface.

Bake in an oven preheated to 180-200°C for about 1/2 an hour. I forgot to do this, but you can spread some sour cream on top, when the strudel is almost ready. This way it's moister on top.
Here's my Zeljanica, right out of the oven:



ZELJANICA

vučeno tijesto za savijače
1/2 kg svježeg kravljeg sira (ili 250 g sira i 250 g kiselog vrhnja)
1/2 kg špinata
3 jaja
ulje i sol

Zamijesite vučeno tijesto od 250 g brašna (pola oštrog i pola mekog), malo soli, 3 žlice ulja i oko 150 ml mlake vode (ili možete kupiti već gotovo tijesto za pite). Umijesite meko i glatko tijesto, pospite brašnom i pokrijte čistom kuhinjskom krpom. Ostavite da odmara oko pola sata.
U međuvremenu operite i kratko prokuhajte špinat (stavite u kipuću vodu, čim ponovno prokuha, ocijedite). Dobro iscijedite i narežite špinat. Umutite jaja, dodajte sir i špinat, posolite i dobro izmiješajte.
Razvucite tanko tijesto na pobrašnjenom (čistom) stolnjaku, nauljite i rasporedite smjesu sira i špinata duž dulje stranice stola. Odrežite zadebljali rub tijesta, pa smotajte pitu. Narežite na dužinu tepsije. Stavljajte u nauljenu tepsiju, još malo nauljite na površini i pecite u unaprijed zagrijanoj pećnici na 180-200 C, oko pola sata. Pred kraj premažite s malo razmućenog kiselog vrhnja.




LO STRUDEL SALATO CON RICOTTA E SPINACI

Questo tipo di strudel salato è il fast food tipico della Bosnia. In questa variante vegetariana è farcito con la ricotta e spinaci, però io ho usato un misto di spinaci, bietole e scarola. Qui in seguito troverete le istruzioni come fare la pasta filo in casa, ma potete tranquillamente comprarla già fatta e risparmiare tempo.

Impastate la pasta filo con 250 g farina (metà tipo "0" e metà "00"), una presa di sale, 3 cucchiai di olio (a scelta tra EVO e altri tipi), circa 150 ml di acqua tiepida.

In una ciotola, mettete la farina setacciata, aggiungete l'olio, sale e acqua, mescolate fino a incorporare tutta la farina, formando un impasto omogeneo. Trasferite tutto su una spianatoia infarinata, e lavorate a lungo aggiungendo altra farina ogni volta che la sfoglia inizia ad appiccicarsi alle mani. Più a lungo lavorate la sfoglia più sarà elastica dopo. Formate una palla, cospargete di farina e lasciate riposare coperta per 30 minuti.
Fatte bollire brevemente le verdure pulite e lavate. Strizzatele per bene e tritate grossolanamente. Sbattete leggermente le uova, aggiungete la ricotta e le verdure, mischiate bene tutto.
Coprite il tavolo con una tovaglia pulita e infarinatela. Mettete la sfoglia al centro e stendetela con il mattarello. Poi, infilando le mani sotto la pasta, tiratela delicatamente in tutte le direzioni e senza fretta, fino a ottenere una sfoglia molto sottile (e trasparente). Spennellatela con l'olio o il burro sciolto.
Distribuite la farcia lungo i due bordi opposti. Tagliate e buttate il bordo spesso della sfoglia. Alzando la tovaglia, arrotolate lo strudel. Otterrete così due "salsicciotti" di 2-3 cm di diametro. Tagliate e ponete lo strudel su una teglia coperta da carta da forno leggermente unta di olio, spennellate con dell'olio e infornate per 30 minuti a 180-200°C. Tagliate e servite caldo o tiepido, ma, è buono anche freddo.