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Volite li punjene lignje, sigurno već imate svoj najdraži recept, a kladimo se da bismo iz dva-tri pokušaja pogodili sve sastoijke koje za njega koristite. Kao i mnogi drugi, u nadjev sigurno stavljate krakove, krušne mrvice, češnjak, peršin, sol, papar... i to je vjerojatno to. Možda još volite dodati i jaja utvrdo? 

A zašto ne biste malo proširili gastronomske vidike? Nudimo vam recept za lignje na sicilijanski, nas je oduševio. Posebnost mu je u potpuno drugačijem nadjevu od onog u nas uvriježenog. Na Siciliji lignje, ali također i sipe, vole puniti smjesom u kojoj je bitan sastojak blitva. Pored povrća omiljenog u Dalmaciji koristi se i ribani pecorino ili parmezan, a kao dodaci za još bolji okus služe pinjoli, kapari i grožđice.

Grožđice nas podsjećaju da je Sicilija nekoć bila dio arapskog svijeta, koji voli kombinirati slatko i slano, a ako niste raspoloženi za takvo stapanje okusa vi ih preskočite. To onda neće biti baš "to", ali i dalje će biti dobro.

Za još veće uživanje u ovom jelu zaslužan je toč na tragu šalše od poma, samo što je ovaj nešto pikantniji i punijeg okusa.

 

Punjene lignje na sicilijanski

Sastojci:

25 g krušnih mrvica
20 g pecorina ili parmezana
8 manjih liganja ili 4 velike
5-6 listova blitve
3 fileta slanih inćuna
1 češanj češnjaka
3 žlice tostiranih pinjola
3 žlice zlatnih grožđica ili sultanija
2 žlice kapara
maslinovo ulje

Za umak

500 ml pasirane rajčice
100 ml vermuta, prošeka ili bijelog vina
1 režanj češnjaka
2 žlice maslinovog ulja
2 žlice sitno nasjeckanog peršina
1/2 ljute papričice
sol

Priprema:

Lignje očistite i maknite im krakove pa ih sitno nasjeckajte.

Nasjeckajte luk i češnjak, blitvi uklonite stabljike pa stabljike sitno narežite.

U tavu na zagrijano ulje dodajte luk, pirjajte dok ne omekša, dodajte češnjak i stabljike blitve pa pirjajte dok češnjak ne zamiriše. Dodajte narezane listove blitve i miješajte dok blitva ne uvene. Dodajte nasjeckane krakove, inćune i kapare pa dobro promiješajte i još kratko kuhajte.

Maknite s vatre, dodajte pinjole, zlatne grožđice, sir i krušne mrvice te dobro promiješajte. Dobivenom smjesom punite lignje ostavljajući oko 1 cm prostora pri vrhu kako biste otvor mogli zakačiti čačkalicom.

Zagrijte maslinovo ulje u većoj, dubljoj tavi na srednje jakoj vatri pa dodajte češnjak, peršin i ljutu papričicu. Pirjajte dok češnjak ne zamiriše pa dodajte lignje i pirjajte ih uz miješanje dok ne uhvate boju sa svih strana.

Zatim ih podlijte vermutom, prošekom ili vinom (koristite li vino ubacite malo šećera), pustite da alkohol ispari pa dodajte pasatu. Pokrijte poklopcem i lagano kuhajte 20-ak minuta uz povremeno miješanje i dolijevanje vode po potrebi.

Kad je umak gust, a lignje mekane, maknite s vatre, provjerite treba li još začiniti umak te poslužite s mekanom palentom ili hrskavim kruhom.

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Volite li punjene lignje, sigurno već imate svoj najdraži recept, a kladimo se da bismo iz dva-tri pokušaja pogodili sve sastoijke koje za njega koristite. Kao i mnogi drugi, u nadjev sigurno stavljate krakove, krušne mrvice, češnjak, peršin, sol, papar... i to je vjerojatno to. Možda još volite dodati i jaja utvrdo? 

A zašto ne biste malo proširili gastronomske vidike? Nudimo vam recept za lignje na sicilijanski, nas je oduševio. Posebnost mu je u potpuno drugačijem nadjevu od onog u nas uvriježenog. Na Siciliji lignje, ali također i sipe, vole puniti smjesom u kojoj je bitan sastojak blitva. Pored povrća omiljenog u Dalmaciji koristi se i ribani pecorino ili parmezan, a kao dodaci za još bolji okus služe pinjoli, kapari i grožđice.

Grožđice nas podsjećaju da je Sicilija nekoć bila dio arapskog svijeta, koji voli kombinirati slatko i slano, a ako niste raspoloženi za takvo stapanje okusa vi ih preskočite. To onda neće biti baš "to", ali i dalje će biti dobro.

Za još veće uživanje u ovom jelu zaslužan je toč na tragu šalše od poma, samo što je ovaj nešto pikantniji i punijeg okusa.

 

Punjene lignje na sicilijanski

Sastojci:

25 g krušnih mrvica
20 g pecorina ili parmezana
8 manjih liganja ili 4 velike
5-6 listova blitve
3 fileta slanih inćuna
1 češanj češnjaka
3 žlice tostiranih pinjola
3 žlice zlatnih grožđica ili sultanija
2 žlice kapara
maslinovo ulje

Za umak

500 ml pasirane rajčice
100 ml vermuta, prošeka ili bijelog vina
1 režanj češnjaka
2 žlice maslinovog ulja
2 žlice sitno nasjeckanog peršina
1/2 ljute papričice
sol

Priprema:

Lignje očistite i maknite im krakove pa ih sitno nasjeckajte.

Nasjeckajte luk i češnjak, blitvi uklonite stabljike pa stabljike sitno narežite.

U tavu na zagrijano ulje dodajte luk, pirjajte dok ne omekša, dodajte češnjak i stabljike blitve pa pirjajte dok češnjak ne zamiriše. Dodajte narezane listove blitve i miješajte dok blitva ne uvene. Dodajte nasjeckane krakove, inćune i kapare pa dobro promiješajte i još kratko kuhajte.

Maknite s vatre, dodajte pinjole, zlatne grožđice, sir i krušne mrvice te dobro promiješajte. Dobivenom smjesom punite lignje ostavljajući oko 1 cm prostora pri vrhu kako biste otvor mogli zakačiti čačkalicom.

Zagrijte maslinovo ulje u većoj, dubljoj tavi na srednje jakoj vatri pa dodajte češnjak, peršin i ljutu papričicu. Pirjajte dok češnjak ne zamiriše pa dodajte lignje i pirjajte ih uz miješanje dok ne uhvate boju sa svih strana.

Zatim ih podlijte vermutom, prošekom ili vinom (koristite li vino ubacite malo šećera), pustite da alkohol ispari pa dodajte pasatu. Pokrijte poklopcem i lagano kuhajte 20-ak minuta uz povremeno miješanje i dolijevanje vode po potrebi.

Kad je umak gust, a lignje mekane, maknite s vatre, provjerite treba li još začiniti umak te poslužite s mekanom palentom ili hrskavim kruhom.

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Punjene lignje na sicilijanski način: tajna sočnog nadjeva je u povrću koje Dalmacija obožava, a ovaj toč je savršenstvo

Piše T.S.M.
26. siječnja 2024. - 14:23

Volite li punjene lignje, sigurno već imate svoj najdraži recept, a kladimo se da bismo iz dva-tri pokušaja pogodili sve sastoijke koje za njega koristite. Kao i mnogi drugi, u nadjev sigurno stavljate krakove, krušne mrvice, češnjak, peršin, sol, papar... i to je vjerojatno to. Možda još volite dodati i jaja utvrdo? 

A zašto ne biste malo proširili gastronomske vidike? Nudimo vam recept za lignje na sicilijanski, nas je oduševio. Posebnost mu je u potpuno drugačijem nadjevu od onog u nas uvriježenog. Na Siciliji lignje, ali također i sipe, vole puniti smjesom u kojoj je bitan sastojak blitva. Pored povrća omiljenog u Dalmaciji koristi se i ribani pecorino ili parmezan, a kao dodaci za još bolji okus služe pinjoli, kapari i grožđice.

Grožđice nas podsjećaju da je Sicilija nekoć bila dio arapskog svijeta, koji voli kombinirati slatko i slano, a ako niste raspoloženi za takvo stapanje okusa vi ih preskočite. To onda neće biti baš "to", ali i dalje će biti dobro.

Za još veće uživanje u ovom jelu zaslužan je toč na tragu šalše od poma, samo što je ovaj nešto pikantniji i punijeg okusa.

 

Punjene lignje na sicilijanski

Sastojci:

25 g krušnih mrvica
20 g pecorina ili parmezana
8 manjih liganja ili 4 velike
5-6 listova blitve
3 fileta slanih inćuna
1 češanj češnjaka
3 žlice tostiranih pinjola
3 žlice zlatnih grožđica ili sultanija
2 žlice kapara
maslinovo ulje

Za umak

500 ml pasirane rajčice
100 ml vermuta, prošeka ili bijelog vina
1 režanj češnjaka
2 žlice maslinovog ulja
2 žlice sitno nasjeckanog peršina
1/2 ljute papričice
sol

Priprema:

Lignje očistite i maknite im krakove pa ih sitno nasjeckajte.

Nasjeckajte luk i češnjak, blitvi uklonite stabljike pa stabljike sitno narežite.

U tavu na zagrijano ulje dodajte luk, pirjajte dok ne omekša, dodajte češnjak i stabljike blitve pa pirjajte dok češnjak ne zamiriše. Dodajte narezane listove blitve i miješajte dok blitva ne uvene. Dodajte nasjeckane krakove, inćune i kapare pa dobro promiješajte i još kratko kuhajte.

Maknite s vatre, dodajte pinjole, zlatne grožđice, sir i krušne mrvice te dobro promiješajte. Dobivenom smjesom punite lignje ostavljajući oko 1 cm prostora pri vrhu kako biste otvor mogli zakačiti čačkalicom.

Zagrijte maslinovo ulje u većoj, dubljoj tavi na srednje jakoj vatri pa dodajte češnjak, peršin i ljutu papričicu. Pirjajte dok češnjak ne zamiriše pa dodajte lignje i pirjajte ih uz miješanje dok ne uhvate boju sa svih strana.

Zatim ih podlijte vermutom, prošekom ili vinom (koristite li vino ubacite malo šećera), pustite da alkohol ispari pa dodajte pasatu. Pokrijte poklopcem i lagano kuhajte 20-ak minuta uz povremeno miješanje i dolijevanje vode po potrebi.

Kad je umak gust, a lignje mekane, maknite s vatre, provjerite treba li još začiniti umak te poslužite s mekanom palentom ili hrskavim kruhom.

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12. svibanj 2024 10:32