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Što ste danas planirali za ručak? Nama se po glavi mota jedan dobar recept za jelo kao stvoreno za ljubitelje zapečenog sira. Na prvu podsjeća na lazanje ili quiche, ali nema veze s njima. Zapravo je riječ o složencu, ali malo drugačijem nego što je uobičajeno: umjesto tjestenine ili krumpira, u ovom se jelu koristi riža i to sorte carnaroli ili arborio jer daje najkremastije rezultate. U glavnoj su ulozi tikvice pa je ovo idealan način da iskoristite domaće dok ih još ima.

Složenac od tikvica, riže i sira

Sastojci:

1,80 kg tikvica
3 žličice soli
180 g riže arborio ili carnaroli 
4-5 žlica guščje ili pačje masti (alternativno: pola maslaca/pola maslinovog ulja)
150 g luka
3 češnja češnjaka
3 žlice brašna
120 ml bijelog vina
473 ml vode od tikvica
473 ml vrhnja za kuhanje ili punomasnog mlijeka
100 g parmezana
100 g mozzarelle, cheddara ili goude
1 1/2 žličice soli
1/2 žličice svježe mljevenog crnog papra
1/4 šalice ribanog parmezana
maslinovo ulje 

Priprema:

Narežite tikvice, stavite ih u veliku zdjelu i pospite ih s 3 žličice soli. Ostavite da odstoji 30 minuta. Nakon toga ih ocijedite koristeći čistu kuhinjsku krpu ili gazu i radeći u serijama, a tekućinu koju su pustile sačuvajte.

Skuhajte rižu al dente.

Zagrijte pećnicu na 210 stupnjeva, a kalup za pečenje zapremnine 3 litre namastite.

Zagrijte mast ili ulje na srednje jakoj vatri, zatim dodajte i usitnjeni luk pa ga pirjajte. Kad postane staklast dodajte usitnjeni češnjak i pirjajte dok ne luk i češnjak ne omekšaju. Dodajte brašno, nastavite pirjati još minutu-dvije pa dodajte bijelo vino i neprestano miješajte da ne bi nastale grudice. Kad se smjesa ujednačila dodajte vodu od tikvica i vrhnje za kuhanje ili mlijeko. Neprekidno miješajte dok umak ne počne ključati i zgušnjavati se.

Umiješajte tikvice, rižu, pola količine parmezana, sol i papar. Rasporedite u posudu za pečenje. Po vrhu pospite preostalim parmezanom i mozzarellom te pokapajte maslinovim uljem.

Pecite 20-30 minuta ili dok lijepo ne porumeni na vrhu.

Ostavite da odstoji oko 10 minuta prije posluživanja ili dok se višak tekućine ne upije.

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Recept krije iznenađenje! 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Što ste danas planirali za ručak? Nama se po glavi mota jedan dobar recept za jelo kao stvoreno za ljubitelje zapečenog sira. Na prvu podsjeća na lazanje ili quiche, ali nema veze s njima. Zapravo je riječ o složencu, ali malo drugačijem nego što je uobičajeno: umjesto tjestenine ili krumpira, u ovom se jelu koristi riža i to sorte carnaroli ili arborio jer daje najkremastije rezultate. U glavnoj su ulozi tikvice pa je ovo idealan način da iskoristite domaće dok ih još ima.

Složenac od tikvica, riže i sira

Sastojci:

1,80 kg tikvica
3 žličice soli
180 g riže arborio ili carnaroli 
4-5 žlica guščje ili pačje masti (alternativno: pola maslaca/pola maslinovog ulja)
150 g luka
3 češnja češnjaka
3 žlice brašna
120 ml bijelog vina
473 ml vode od tikvica
473 ml vrhnja za kuhanje ili punomasnog mlijeka
100 g parmezana
100 g mozzarelle, cheddara ili goude
1 1/2 žličice soli
1/2 žličice svježe mljevenog crnog papra
1/4 šalice ribanog parmezana
maslinovo ulje 

Priprema:

Narežite tikvice, stavite ih u veliku zdjelu i pospite ih s 3 žličice soli. Ostavite da odstoji 30 minuta. Nakon toga ih ocijedite koristeći čistu kuhinjsku krpu ili gazu i radeći u serijama, a tekućinu koju su pustile sačuvajte.

Skuhajte rižu al dente.

Zagrijte pećnicu na 210 stupnjeva, a kalup za pečenje zapremnine 3 litre namastite.

Zagrijte mast ili ulje na srednje jakoj vatri, zatim dodajte i usitnjeni luk pa ga pirjajte. Kad postane staklast dodajte usitnjeni češnjak i pirjajte dok ne luk i češnjak ne omekšaju. Dodajte brašno, nastavite pirjati još minutu-dvije pa dodajte bijelo vino i neprestano miješajte da ne bi nastale grudice. Kad se smjesa ujednačila dodajte vodu od tikvica i vrhnje za kuhanje ili mlijeko. Neprekidno miješajte dok umak ne počne ključati i zgušnjavati se.

Umiješajte tikvice, rižu, pola količine parmezana, sol i papar. Rasporedite u posudu za pečenje. Po vrhu pospite preostalim parmezanom i mozzarellom te pokapajte maslinovim uljem.

Pecite 20-30 minuta ili dok lijepo ne porumeni na vrhu.

Ostavite da odstoji oko 10 minuta prije posluživanja ili dok se višak tekućine ne upije.

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StoryEditorOCM
Slanopuno, puno sira

Oduševite ljubitelje zapečenih specijaliteta slasnim jelom koje se priprema bez kompliciranja. Recept krije iznenađenje!

Piše Spiza SD
12. rujna 2023. - 13:13

Što ste danas planirali za ručak? Nama se po glavi mota jedan dobar recept za jelo kao stvoreno za ljubitelje zapečenog sira. Na prvu podsjeća na lazanje ili quiche, ali nema veze s njima. Zapravo je riječ o složencu, ali malo drugačijem nego što je uobičajeno: umjesto tjestenine ili krumpira, u ovom se jelu koristi riža i to sorte carnaroli ili arborio jer daje najkremastije rezultate. U glavnoj su ulozi tikvice pa je ovo idealan način da iskoristite domaće dok ih još ima.

Složenac od tikvica, riže i sira

Sastojci:

1,80 kg tikvica
3 žličice soli
180 g riže arborio ili carnaroli 
4-5 žlica guščje ili pačje masti (alternativno: pola maslaca/pola maslinovog ulja)
150 g luka
3 češnja češnjaka
3 žlice brašna
120 ml bijelog vina
473 ml vode od tikvica
473 ml vrhnja za kuhanje ili punomasnog mlijeka
100 g parmezana
100 g mozzarelle, cheddara ili goude
1 1/2 žličice soli
1/2 žličice svježe mljevenog crnog papra
1/4 šalice ribanog parmezana
maslinovo ulje 

Priprema:

Narežite tikvice, stavite ih u veliku zdjelu i pospite ih s 3 žličice soli. Ostavite da odstoji 30 minuta. Nakon toga ih ocijedite koristeći čistu kuhinjsku krpu ili gazu i radeći u serijama, a tekućinu koju su pustile sačuvajte.

Skuhajte rižu al dente.

Zagrijte pećnicu na 210 stupnjeva, a kalup za pečenje zapremnine 3 litre namastite.

Zagrijte mast ili ulje na srednje jakoj vatri, zatim dodajte i usitnjeni luk pa ga pirjajte. Kad postane staklast dodajte usitnjeni češnjak i pirjajte dok ne luk i češnjak ne omekšaju. Dodajte brašno, nastavite pirjati još minutu-dvije pa dodajte bijelo vino i neprestano miješajte da ne bi nastale grudice. Kad se smjesa ujednačila dodajte vodu od tikvica i vrhnje za kuhanje ili mlijeko. Neprekidno miješajte dok umak ne počne ključati i zgušnjavati se.

Umiješajte tikvice, rižu, pola količine parmezana, sol i papar. Rasporedite u posudu za pečenje. Po vrhu pospite preostalim parmezanom i mozzarellom te pokapajte maslinovim uljem.

Pecite 20-30 minuta ili dok lijepo ne porumeni na vrhu.

Ostavite da odstoji oko 10 minuta prije posluživanja ili dok se višak tekućine ne upije.

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11. svibanj 2024 07:36