http___gattonero.eu_gourmand-news_meal_open-sea-recipe.xml
http___gattonero.eu_najbolji-recepti_gastronomija_otvoreno-more_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 15.2 15.3 15.4 15.5 16.1 16.2 17.1 18.1
OPEN SEA (recipe) OPEN SEA (recipe) Serves one: - 2 spoons olive oil - 20 g pine nut - 5 Mediterranean scallops - 50 g shrimp tails - Pesto Triestino (garlic, parsley, olive oil) - fish stock - 100 g pljukanci pasta - Malvasia wine - pepper, salt - rucola Preparation: Put pine nuts on a pre-heated frying pan and toast them mildly. Briefly bake previously cleaned Mediterranean scallops from Novigrad and add pesto Triestino. Pour in 1 dl of wine to mix the ingredients up and add fish stock. Reduce the simmer flame (for a couple of minutes) and finally add salt and pepper at your wish into this savory magic. By the end, only around thirty seconds will be enough for the shrimp tails to let off their sweet taste. Take out the cooked pljukanci pasta from the water, mix them with the sauce and let the pasta let off some starch to thicken it up a bit. Serve on rucola underneath and with toasted pine nuts. A bit of advice: The dish is served with cool Malvasia wine.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 15.2 15.3 15.4 15.5 16.1 16.2 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 26.1 27.1 29.1
Otvoreno more Otvoreno more Potrebno za jednu osobu: - 2 žlice maslinovog ulja - 20 g pinjola - 5 Jakobovih kapica - 50 g repova škampa - tršćanski umak (češnjak, peršin, maslinovo ulje) - riblji temeljac - 100 g pljukanaca - vino malvazija - papar, sol - rukola Priprema: U zagrijanu tavu, na vruće ulje ubacite pinjole i blago ih tostirajte. Prethodno očišćene novigradske kapesante (Jakobove kapice) kratko zapecite i dodajte tršćanski umak. Ulijte decilitar vina da se sastojci prožmu, te podlijte ribljim temeljcem. Smanjite vatru, pustite da se lagano reducira (par minuta), te na kraju ovu mirisnu čaroliju posolite i popaprite po želji. Pri kraju pripreme, samo tridesetak sekundi bit će dovoljno da repovi škampa puste svoj slatkasti okus. Skuhane pljukance izvadite iz vode, spojite s umakom i dopustite tjestenini da pusti malo škroba i blago se zgusne. Servirajte na rukoli s tostiranim pinjolama. Mali savjet: Ovo jelo konzumira se uz dobro rashlađenu malvaziju. Galerija slika Poveznicepljukanci s repovima kvarnerskih škampi Recepti - Sve Posjetite nas! Konoba Gatto Nero A: Zidine 10, Novigrad 52466, Hrvatska E: gn@gattonero.eu Radno vrijeme Utorak - nedjelja: 12:00-23:30