Punjene dagnje – Stuffed Mussels

PUNJENE DAGNJE

Ovaj recept sam igrom slučaja dobila od šefa kuhinje u jednom hotelu, dok smo prijateljica i ja bile u potrazi sale za vjenčanje u Zagrebu za njeno vjenčanje, zajednički prijatelj nas je spojio i imale smo prilike uživati u jelu koje nije niti na jelovniku hotela, veoma sam zahvalna šefu kuhinje koji mi je na papiru napisao taj recept, recept koji donosi veliko gurmansko oduševljenje!

800 g krupnih dagnji za punjenje
400 ml vode za nadjev
2 žlice grožđica
70 ml maslinova ulja
100 g luka
150 g riže
2 žlice kikirikija
½ žličice pimenta
2 kocke šećera
1 žličica soli
½ žličice papra
1 žlica narezane metvice
200 ml vode

Priprema:

Dagnje ostružite nožem i dobro operite. Stavite ih u lonac na vatru i kratko zagrijavajte dok se ne otvore. Grožđice namočite u mlakoj vodi. Na maslinovom ulju popecite narezani luk do zlatnožute boje, dodajte opranu rižu i kratko propirjajte. Zatim dodajte zdrobljeni kikiriki, ocijeđene grožđice, pimet, šećer, sol, papar, metvicu, te zalijte s 200 ml vode i kuhajte dok riža ne upije vodu. Pripremljenom mješavinom napunite dagnje, posložite ih u široku posudu, a s gornje ih strane opteretite tanjurom. Sve prelijte s 400 ml tople vode, poklopite i kuhajte na laganoj vatri oko 20 minuta. Poslužite tople.

Dobar tek!

STUFFED MUSSELS

This recipe I was accidentally got from chef at a hotel in Zagreb. My best friend Tamara and I was looking for a wedding hall in Zagreb for her wedding, a mutual friend introduced us and we had the opportunity to enjoy a meal that is not even on the menu of the hotel, I am very grateful to the chef who‘s on the paper wrote this recipe , a recipe that makes a great gourmet‘s delight!

800 g large mussels filling
400 ml of water for stuffing
2 tablespoons raisins
70ml olive oil
100 g onions
150 g rice
2 tablespoons peanut
½ teaspoon allspice
2 sugar cubes
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chopped mint
200 ml of water

Preparation:

Mussels scrape with a knife and wash. Put them in a pot on the fire and heat briefly until they open. Soak the raisins in warm water. Olive oil fry the chopped onions till golden color, add the washed rice and sauté briefly. Then add crushed peanuts, drained raisins, pimet, sugar, salt, pepper, mint, and pour 200 ml of water and cook until the rice has absorbed the water. Fill the prepared mixture of mussels, arrange them in a wide bowl, on top of them by applying load plate. All cover with 400 ml of hot water, cover and simmer for about 20 minutes. Serve warm. Bon appetit!

Oglasi

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