stdClass Object ( [id] => 1308261 [title] => Tjestenina s tikvicama još vam nije ispala ovako dobra: na ovaj način dobit ćete čisto savršenstvo, a detalj s pancetom... [alias] => tjestenina-s-tikvicama-jos-vam-nije-ispala-ovako-dobra-na-ovaj-nacin-dobit-cete-cisto-savrsenstvo-a-detalj-s-pancetom [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Jeste li već kušali tjesteninu s tikvicama i pancetom? Ovo jednostavno jelo nemoguće je zaobići u sezoni tikvica, a ako mislite kako mnogima omiljeni način za pripremu ljetne pašte nije baš nešto posebno, znači da ne znate cake koje mu daju poseban okus. Ponajprije, da bi vam manistra s tikvicama i pancetom uspjela baš savršeno, trebat će vam mlade, tanke i pomalo slatkaste tikvice, a zatim treba ispraviti pogrešku iz naziva jela. Uopće nije riječ o panceti.

Ovo talijansko jelo priprema se sa sušenim svinjskim obrazima, poznatima kao guanciale. Tekstura ove delikatese ponešto se razlikuje od obične slanine, a razlikuje se i okus, jer se guanciale priprema za sušenje tako što se, osim solju, dobro natrlja i crnim paprom. Rezultat je jedinstven pa ga panceta tek donekle uspješno može imitirati.

Guanciale, odnosno pancetu, ako ovo prvo niste uspjeli nabaviti, ne smijete u tavi pomiješati s tikvicama - želite li najbolji rezultat, prepržite ovaj specijalitet odvojeno, a zatim ga odstranice uz tave pa na istoj masnoći propirjajte tikvice. Ne zaboravite ih dobro začiniti.

I još zadnji savjet: tjesteninu skuhajte al dente pa je pustite da se dobrši u teći s tikvicama. Guanciale se doda na kraju, kad je jelo gotovo, kako bi svi oni lijepi preprženi komadići zadržali svoju hrskavost.

Sad kad je sve jasno predlažemo vam jedan odličan recept.

Tjestenina, tikvice i guanciale

Sastojci:

300 g tjestenine
200 g guancialea
2 tikvice
1 žličica suhog začinskog bilja
maslinovo ulje
sol, papar

Priprema:

Guanciale narežite na kockice, a tikvice prerežite uzdužno popola pa na četvrtine te potom četvrtine narežite na fetice.

Pristavite vodu za tjesteninu. Posolite je pa kad uzavre u nju ubacite tjesteninu 

Guanciale narežite pa ga bacite na suhu, hladnu tavu. Kako se tava bude zagrijavala, guanciale će se početi topiti pa će pustiti vlastitu masnoću. Kad je hrskavo pržen, odstranite ga iz tave, a na istoj masnoći prodinstajte tikvice.

Tikvicama dodajte malo vode od kuhanja tjestenine, dodajte maslinovog ulja, soli i papra pa ih kuhajte dok ne omekšaju.

Ocijedite tjesteninu kuhanu al dente pa je ubacite u posudu s tikvicama. Promiješajte i kuhajte još kratko dok se tjestenina ne skuha. Na kraju na vrh stavite hrskavi guanciale i poslužite.

 

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Jeste li već kušali tjesteninu s tikvicama i pancetom? Ovo jednostavno jelo nemoguće je zaobići u sezoni tikvica, a ako mislite kako mnogima omiljeni način za pripremu ljetne pašte nije baš nešto posebno, znači da ne znate cake koje mu daju poseban okus. Ponajprije, da bi vam manistra s tikvicama i pancetom uspjela baš savršeno, trebat će vam mlade, tanke i pomalo slatkaste tikvice, a zatim treba ispraviti pogrešku iz naziva jela. Uopće nije riječ o panceti.

Ovo talijansko jelo priprema se sa sušenim svinjskim obrazima, poznatima kao guanciale. Tekstura ove delikatese ponešto se razlikuje od obične slanine, a razlikuje se i okus, jer se guanciale priprema za sušenje tako što se, osim solju, dobro natrlja i crnim paprom. Rezultat je jedinstven pa ga panceta tek donekle uspješno može imitirati.

Guanciale, odnosno pancetu, ako ovo prvo niste uspjeli nabaviti, ne smijete u tavi pomiješati s tikvicama - želite li najbolji rezultat, prepržite ovaj specijalitet odvojeno, a zatim ga odstranice uz tave pa na istoj masnoći propirjajte tikvice. Ne zaboravite ih dobro začiniti.

I još zadnji savjet: tjesteninu skuhajte al dente pa je pustite da se dobrši u teći s tikvicama. Guanciale se doda na kraju, kad je jelo gotovo, kako bi svi oni lijepi preprženi komadići zadržali svoju hrskavost.

Sad kad je sve jasno predlažemo vam jedan odličan recept.

Tjestenina, tikvice i guanciale

Sastojci:

300 g tjestenine
200 g guancialea
2 tikvice
1 žličica suhog začinskog bilja
maslinovo ulje
sol, papar

Priprema:

Guanciale narežite na kockice, a tikvice prerežite uzdužno popola pa na četvrtine te potom četvrtine narežite na fetice.

Pristavite vodu za tjesteninu. Posolite je pa kad uzavre u nju ubacite tjesteninu 

Guanciale narežite pa ga bacite na suhu, hladnu tavu. Kako se tava bude zagrijavala, guanciale će se početi topiti pa će pustiti vlastitu masnoću. Kad je hrskavo pržen, odstranite ga iz tave, a na istoj masnoći prodinstajte tikvice.

Tikvicama dodajte malo vode od kuhanja tjestenine, dodajte maslinovog ulja, soli i papra pa ih kuhajte dok ne omekšaju.

Ocijedite tjesteninu kuhanu al dente pa je ubacite u posudu s tikvicama. Promiješajte i kuhajte još kratko dok se tjestenina ne skuha. Na kraju na vrh stavite hrskavi guanciale i poslužite.

 

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Tjestenina s tikvicama još vam nije ispala ovako dobra: na ovaj način dobit ćete čisto savršenstvo, a detalj s pancetom...

Piše Spiza SD
20. srpnja 2023. - 15:07

Jeste li već kušali tjesteninu s tikvicama i pancetom? Ovo jednostavno jelo nemoguće je zaobići u sezoni tikvica, a ako mislite kako mnogima omiljeni način za pripremu ljetne pašte nije baš nešto posebno, znači da ne znate cake koje mu daju poseban okus. Ponajprije, da bi vam manistra s tikvicama i pancetom uspjela baš savršeno, trebat će vam mlade, tanke i pomalo slatkaste tikvice, a zatim treba ispraviti pogrešku iz naziva jela. Uopće nije riječ o panceti.

Ovo talijansko jelo priprema se sa sušenim svinjskim obrazima, poznatima kao guanciale. Tekstura ove delikatese ponešto se razlikuje od obične slanine, a razlikuje se i okus, jer se guanciale priprema za sušenje tako što se, osim solju, dobro natrlja i crnim paprom. Rezultat je jedinstven pa ga panceta tek donekle uspješno može imitirati.

Guanciale, odnosno pancetu, ako ovo prvo niste uspjeli nabaviti, ne smijete u tavi pomiješati s tikvicama - želite li najbolji rezultat, prepržite ovaj specijalitet odvojeno, a zatim ga odstranice uz tave pa na istoj masnoći propirjajte tikvice. Ne zaboravite ih dobro začiniti.

I još zadnji savjet: tjesteninu skuhajte al dente pa je pustite da se dobrši u teći s tikvicama. Guanciale se doda na kraju, kad je jelo gotovo, kako bi svi oni lijepi preprženi komadići zadržali svoju hrskavost.

Sad kad je sve jasno predlažemo vam jedan odličan recept.

Tjestenina, tikvice i guanciale

Sastojci:

300 g tjestenine
200 g guancialea
2 tikvice
1 žličica suhog začinskog bilja
maslinovo ulje
sol, papar

Priprema:

Guanciale narežite na kockice, a tikvice prerežite uzdužno popola pa na četvrtine te potom četvrtine narežite na fetice.

Pristavite vodu za tjesteninu. Posolite je pa kad uzavre u nju ubacite tjesteninu 

Guanciale narežite pa ga bacite na suhu, hladnu tavu. Kako se tava bude zagrijavala, guanciale će se početi topiti pa će pustiti vlastitu masnoću. Kad je hrskavo pržen, odstranite ga iz tave, a na istoj masnoći prodinstajte tikvice.

Tikvicama dodajte malo vode od kuhanja tjestenine, dodajte maslinovog ulja, soli i papra pa ih kuhajte dok ne omekšaju.

Ocijedite tjesteninu kuhanu al dente pa je ubacite u posudu s tikvicama. Promiješajte i kuhajte još kratko dok se tjestenina ne skuha. Na kraju na vrh stavite hrskavi guanciale i poslužite.

 

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11. svibanj 2024 19:25