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Ne znamo za vas, ali mi smo uvijek raspoloženi za dobar komad pečene piletine. Hrskava kožica, sočno meso, prizivaju nam u sjećanje tople obiteljske ručkove, ne one pretjerano "fensi", nego baš onako domaće. Stoga nije na odmet imati na raspolaganju bar 2-3 stvarno dobra recepta za pečenu piletinu, a jedan od njih je ovaj.

Naziva se zuni piletina, prema kalifornijskom restoranu Zuni Cafe, čiji je specijalitet, a probate li izguglati taj pojam, uvjerit ćete se da je izuzetno tražen. Naći ćete ga u nekoliko verzija, a posljednjih daan u središtu zanimanja je ovaj obvjavljen na IG profilu popularne gastro web stranice Smitten Kitchen, a riječ je o pojednostavljenoj verziji originalnog recepta. Ovaj traži samo tri sastojka.

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Trebat će vam samo pile, zeleni začin poput mažurana, timijana ili ružmarina te sol. Puno soli. 

Za ovakvu se pečenu kokoš, naime, koristi poseban postupak poznat kao "dry brine", odnosno "suha salamura". Znamo, zvuči apsurdno, no stvar je vrlo jednostavna: piletinu samo treba obilato natrljati solju pa ostaviti da stoji barem jedan dan, no bolje je dva do tri. 

Sol će omekšati meso i omogućiti začinima da dublje prodru, dok će iz kože izvući suvišnu vlagu pa će tijekom pečenja piletina postati savršeno sočna i hrskava.

Vjerujemo da smo vam zapravo otkrivanjem ovog trika sve rekli, no za one kojima trebaju detaljna uputstva evo i recept.

Savršeno pečeno pile na način Zuni Cafea

sastojci:

1 pile

1 grančica ružmarina ili 2-3 timijana

sol

postupak:

Pile operite, pažljivo posušite pa obilato posolite, osobito po debljim djelovima poput bataka i prsiju, a malo soli ubacite i u šuplji dio kokoši. Kožu na prsima pažljivo odignite pa u nastali procjep ubacite začinsko bilje te ostavite piletinu u hladnjaku između 24 i 72 sata. 

Kad ste spremni za pečenje, zagrijte pećnicu na 250 stupnjeva. U pećnicu ubacite posudu za pečenje, kako bi se jako ugrijala. Pile dobro obrišite kuhinjskim ubrusom. U vrelu posudu položite pile, leđima prema dolje.

Kroz 20-ak minuta pile bi trebalo uhvatiti lijepu boju. Ako se to ne dogodi, pojačajte vatru. Počne li koža crniti, smanjite vatru za 20-50 stupnjeva. Pola sata od početka pečenja pile okrenite na drugu stranu. Pecite tako još 10-20 minuta, ovisno o veličini pileta pa za kraj okrenite pile još jednom i pecite dodatnih 10-ak minuta da se kožica zahrskavi.

U Zuni Cafeu piletina se poslužuje uz njihovu slavnu salatu od kruha, koju ćete napraviti tako da lagano tostirani kruh pokapate sokom od pečenja kokoši te potom komadiće kruha pobacate po začinjenoj mješavini rukole ili slične gorkaste salate, mlade kapulice i prethodno namočenih grožđica.  

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Ne znamo za vas, ali mi smo uvijek raspoloženi za dobar komad pečene piletine. Hrskava kožica, sočno meso, prizivaju nam u sjećanje tople obiteljske ručkove, ne one pretjerano "fensi", nego baš onako domaće. Stoga nije na odmet imati na raspolaganju bar 2-3 stvarno dobra recepta za pečenu piletinu, a jedan od njih je ovaj.

Naziva se zuni piletina, prema kalifornijskom restoranu Zuni Cafe, čiji je specijalitet, a probate li izguglati taj pojam, uvjerit ćete se da je izuzetno tražen. Naći ćete ga u nekoliko verzija, a posljednjih daan u središtu zanimanja je ovaj obvjavljen na IG profilu popularne gastro web stranice Smitten Kitchen, a riječ je o pojednostavljenoj verziji originalnog recepta. Ovaj traži samo tri sastojka.

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Trebat će vam samo pile, zeleni začin poput mažurana, timijana ili ružmarina te sol. Puno soli. 

Za ovakvu se pečenu kokoš, naime, koristi poseban postupak poznat kao "dry brine", odnosno "suha salamura". Znamo, zvuči apsurdno, no stvar je vrlo jednostavna: piletinu samo treba obilato natrljati solju pa ostaviti da stoji barem jedan dan, no bolje je dva do tri. 

Sol će omekšati meso i omogućiti začinima da dublje prodru, dok će iz kože izvući suvišnu vlagu pa će tijekom pečenja piletina postati savršeno sočna i hrskava.

Vjerujemo da smo vam zapravo otkrivanjem ovog trika sve rekli, no za one kojima trebaju detaljna uputstva evo i recept.

Savršeno pečeno pile na način Zuni Cafea

sastojci:

1 pile

1 grančica ružmarina ili 2-3 timijana

sol

postupak:

Pile operite, pažljivo posušite pa obilato posolite, osobito po debljim djelovima poput bataka i prsiju, a malo soli ubacite i u šuplji dio kokoši. Kožu na prsima pažljivo odignite pa u nastali procjep ubacite začinsko bilje te ostavite piletinu u hladnjaku između 24 i 72 sata. 

Kad ste spremni za pečenje, zagrijte pećnicu na 250 stupnjeva. U pećnicu ubacite posudu za pečenje, kako bi se jako ugrijala. Pile dobro obrišite kuhinjskim ubrusom. U vrelu posudu položite pile, leđima prema dolje.

Kroz 20-ak minuta pile bi trebalo uhvatiti lijepu boju. Ako se to ne dogodi, pojačajte vatru. Počne li koža crniti, smanjite vatru za 20-50 stupnjeva. Pola sata od početka pečenja pile okrenite na drugu stranu. Pecite tako još 10-20 minuta, ovisno o veličini pileta pa za kraj okrenite pile još jednom i pecite dodatnih 10-ak minuta da se kožica zahrskavi.

U Zuni Cafeu piletina se poslužuje uz njihovu slavnu salatu od kruha, koju ćete napraviti tako da lagano tostirani kruh pokapate sokom od pečenja kokoši te potom komadiće kruha pobacate po začinjenoj mješavini rukole ili slične gorkaste salate, mlade kapulice i prethodno namočenih grožđica.  

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tako to radi zuni

Za apsolutno savršeno pečeno i sočno pile trebaju vam samo tri sastojka. I posebna, ali jednostavna tehnika soljenja: imamo recept za kojim svi uzdišu

Piše Stil
Foto Shutterstock
27. listopada 2020. - 15:04

Ne znamo za vas, ali mi smo uvijek raspoloženi za dobar komad pečene piletine. Hrskava kožica, sočno meso, prizivaju nam u sjećanje tople obiteljske ručkove, ne one pretjerano "fensi", nego baš onako domaće. Stoga nije na odmet imati na raspolaganju bar 2-3 stvarno dobra recepta za pečenu piletinu, a jedan od njih je ovaj.

Naziva se zuni piletina, prema kalifornijskom restoranu Zuni Cafe, čiji je specijalitet, a probate li izguglati taj pojam, uvjerit ćete se da je izuzetno tražen. Naći ćete ga u nekoliko verzija, a posljednjih daan u središtu zanimanja je ovaj obvjavljen na IG profilu popularne gastro web stranice Smitten Kitchen, a riječ je o pojednostavljenoj verziji originalnog recepta. Ovaj traži samo tri sastojka.

Trebat će vam samo pile, zeleni začin poput mažurana, timijana ili ružmarina te sol. Puno soli. 

Za ovakvu se pečenu kokoš, naime, koristi poseban postupak poznat kao "dry brine", odnosno "suha salamura". Znamo, zvuči apsurdno, no stvar je vrlo jednostavna: piletinu samo treba obilato natrljati solju pa ostaviti da stoji barem jedan dan, no bolje je dva do tri. 

Sol će omekšati meso i omogućiti začinima da dublje prodru, dok će iz kože izvući suvišnu vlagu pa će tijekom pečenja piletina postati savršeno sočna i hrskava.

Vjerujemo da smo vam zapravo otkrivanjem ovog trika sve rekli, no za one kojima trebaju detaljna uputstva evo i recept.

Savršeno pečeno pile na način Zuni Cafea

sastojci:

1 pile

1 grančica ružmarina ili 2-3 timijana

sol

postupak:

Pile operite, pažljivo posušite pa obilato posolite, osobito po debljim djelovima poput bataka i prsiju, a malo soli ubacite i u šuplji dio kokoši. Kožu na prsima pažljivo odignite pa u nastali procjep ubacite začinsko bilje te ostavite piletinu u hladnjaku između 24 i 72 sata. 

Kad ste spremni za pečenje, zagrijte pećnicu na 250 stupnjeva. U pećnicu ubacite posudu za pečenje, kako bi se jako ugrijala. Pile dobro obrišite kuhinjskim ubrusom. U vrelu posudu položite pile, leđima prema dolje.

Kroz 20-ak minuta pile bi trebalo uhvatiti lijepu boju. Ako se to ne dogodi, pojačajte vatru. Počne li koža crniti, smanjite vatru za 20-50 stupnjeva. Pola sata od početka pečenja pile okrenite na drugu stranu. Pecite tako još 10-20 minuta, ovisno o veličini pileta pa za kraj okrenite pile još jednom i pecite dodatnih 10-ak minuta da se kožica zahrskavi.

U Zuni Cafeu piletina se poslužuje uz njihovu slavnu salatu od kruha, koju ćete napraviti tako da lagano tostirani kruh pokapate sokom od pečenja kokoši te potom komadiće kruha pobacate po začinjenoj mješavini rukole ili slične gorkaste salate, mlade kapulice i prethodno namočenih grožđica.  

15. svibanj 2024 20:03