http___www.kuhaona.com_2018_05_rezanci-od-kopriva-u-umaku-od-gljiva__1.xml
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Where I come from, Podravina region, this self-grown plant is often used in the spring. Its young sprouts and leaves are very nutritious. I therefore decided to use it in my preparation of noodles. The green star of this recipe is the nettle. Ingredients 125 g (4.40 oz) nettle leaves 250 g (8.82) soft flour 1 egg salt For mushroom sauce: 300 g (10.58 oz) mixed mushrooms (button and oyster mushrooms) 1 onion half sprig parsley 50 g (1.76 oz) butter salt, pepper 100 ml (3.40 fl oz) white wine 150 ml (5.07 fl oz) whipping cream Preparation Pour hot water over the spring nettles, let stand briefly and strain. Remove the excess water from the leaves and chop finely. Mix the flour and pinch of salt, add nettles and an egg. Mix it all well with your hand, then transfer to a slightly floured surface. Knead until you get soft and firm pastry. Roll the pastry thin, sprinkle with flour so the pastry does not stick, roll it and cut to mid-wide noodles. Dry briefly and cook in large quantity of salted water. For the sauce, slice the mushrooms and chop the onion and parsley. Melt the butter in a pan and add onion. Fry briefly, then add mushrooms and parsley. When the liquid evaporates, add wine. Add salt and pepper. At the end of cooking add the cooking cream and boil briefly. Serving Mix the strained pasta into the prepared sauce and serve warm. Note If you are purchasing the nettle at the market, for 125 g of leaves you will need about 500 g nettle. Preparation time 60 minutes
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U mom rodnom kraju, Podravini, često se koristi u proljeće. Njeni mladi izdanci i listovi imaju hranjivu i nutritivnu vrijednost. Stoga sam je odlučila koristiti u pripremi rezanaca. Zelena zvijezda ovog recepta je kopriva. Sastojci 125 g listova koprive 250 g glatkog brašna 1 jaje sol Za umak od gljiva: 300 g miješanih gljiva (šampinjoni i bukovače) 50 g maslaca 1 luk pola vezice peršina sol, papar 100 ml vina 150 ml slatkog vrhnja Priprema Mlade koprive prelijte vrelom vodom, ostavite kratko u vodi i ocijedite. Istisnite višak vode iz listova i nasjeckajte ih na sitno. Brašno i prstohvat soli izmiješajte, pa dodajte koprive i jaje. Sve dobro izmiješajte rukom, pa prebacite na blago pobrašnjenu površinu. Mijesite dok ne dobijete glatko i čvrsto tijesto. Tijesto tanko razvaljajte, pospite brašnom da vam se ne lijepi i onda ga zarolajte i narežite na srednje široke rezance. Kratko posušite i skuhajte u većoj količini posoljene vode. Za umak, gljive narežite na tanke listiće, a luk i peršin nasjeckajte. U posudi rastopite maslac i dodajte luk. Kratko popecite, a zatim dodajte gljive i peršin. Kada tekućina ispari dodajte vino. Posolite i popaprite. Pred kraj kuhanja dodajte vrhnje i kratko prokuhajte. Posluživanje Ocijeđenu tjesteninu umiješajte u pripremljen umak i toplo poslužite. Napomena Ukoliko kupujete koprivu na tržnici za 125 g listova trebat će vam oko 500 g koprive. Vrijeme pripreme 60 minuta