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[title] => Preukusni talijanski zapečeni specijalitet u nas je nepravedno zanemaren, tu ćemo grešku ispraviti ovim kremastim, aromatičnim receptom s puno, puno sira
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Ako smatrate da ste dobro upućeni u talijanske specijalitete od tjestenine, a ne znate što su manicotti, znači da vam je znanje manjkavo. Manicotti, što u prijevodu (prilično odvratno) znači kuhane ruke, su tube od tjestenine nadjevene različitim ukusnim sastojcima te zapečene sa šalšom od poma. Izgledom donekle nalik na canellone, samo što su obično rebrasti, manicotti su iznimno omiljeni među talijanskim iseljenicima u Sjedinjenim državama pa su zahvaljujući njihovim restoranima postali popularni dio američke gastronomske ponude.
Manicotti se obično pune dobro začinjenom mljevenom junetinom, dinstanim gljivama, smjesom ricotte i špinata, ali mogućnosti je bezbroj. Najčešće je naglasak na siru pa i recepti s mesnim punjenjem sadrže i parmezan i ricottu i mozarellu. A mi smo našli jedan u koji idu čak četiri vrste sira! Slobodno umjesto manocotta koristite kupovne gotove tube za canellone, ali potrudite se da sir bude visoke kvalitete pa oduševljenje rezultatom sigurno neće izostati.
Manicotti s četiri vrste sira
450 g ricotte
Pomiješajte kremasti sir i ricottu, dodajte ribanu mozarellu pa ribani parmezan. Dodajte jaja i začinite.
Ovo je trenutak u koje se možete predomisliti pa dodati špinat (skuhan, ocijeđen, 300 g) ili meso (mljevenu junetinu, dinstanu, oko 450 g), komadiće talijanske kobasice, pancetu, začinsko bilje... što god vam je drago. Nadjev je najpraktičnije staviti u plastičnu vrećicu pa joj odrezati jedan kraj i tako puniti manocotte (iz uputstava na pakiranju doznajte treba li ih prethodno skuhati ili ne), a možete pokušati i ovako:
VIDEO
Napunjenu tjesteninu slažite u posudu za pečenje na čije ste dno stavili par žlica umaka od rajčica. Po vrhu premažite ostatak umaka od rajčice, pospite sirom, prekrijte folijom i zapecite u pećnici zagrijanoj na 175. Neka se peče 45-50 minuta pokriveno, a potom još par minuta otkriveno, kako bi se stvorila hrskava korica.
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[cleanTitle] => Preukusni talijanski zapečeni specijalitet u nas je nepravedno zanemaren, tu ćemo grešku ispraviti ovim kremastim, aromatičnim receptom s puno, puno sira
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Ako smatrate da ste dobro upućeni u talijanske specijalitete od tjestenine, a ne znate što su manicotti, znači da vam je znanje manjkavo. Manicotti, što u prijevodu (prilično odvratno) znači kuhane ruke, su tube od tjestenine nadjevene različitim ukusnim sastojcima te zapečene sa šalšom od poma. Izgledom donekle nalik na canellone, samo što su obično rebrasti, manicotti su iznimno omiljeni među talijanskim iseljenicima u Sjedinjenim državama pa su zahvaljujući njihovim restoranima postali popularni dio američke gastronomske ponude.
Manicotti se obično pune dobro začinjenom mljevenom junetinom, dinstanim gljivama, smjesom ricotte i špinata, ali mogućnosti je bezbroj. Najčešće je naglasak na siru pa i recepti s mesnim punjenjem sadrže i parmezan i ricottu i mozarellu. A mi smo našli jedan u koji idu čak četiri vrste sira! Slobodno umjesto manocotta koristite kupovne gotove tube za canellone, ali potrudite se da sir bude visoke kvalitete pa oduševljenje rezultatom sigurno neće izostati.
Manicotti s četiri vrste sira
450 g ricotte
Pomiješajte kremasti sir i ricottu, dodajte ribanu mozarellu pa ribani parmezan. Dodajte jaja i začinite.
Ovo je trenutak u koje se možete predomisliti pa dodati špinat (skuhan, ocijeđen, 300 g) ili meso (mljevenu junetinu, dinstanu, oko 450 g), komadiće talijanske kobasice, pancetu, začinsko bilje... što god vam je drago. Nadjev je najpraktičnije staviti u plastičnu vrećicu pa joj odrezati jedan kraj i tako puniti manocotte (iz uputstava na pakiranju doznajte treba li ih prethodno skuhati ili ne), a možete pokušati i ovako:
VIDEO
Napunjenu tjesteninu slažite u posudu za pečenje na čije ste dno stavili par žlica umaka od rajčica. Po vrhu premažite ostatak umaka od rajčice, pospite sirom, prekrijte folijom i zapecite u pećnici zagrijanoj na 175. Neka se peče 45-50 minuta pokriveno, a potom još par minuta otkriveno, kako bi se stvorila hrskava korica.
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14. svibanj 2024 14:00
