http___www.keceljica.com_glavno-jelo_aromaticno-peceno-pile-s-krompirom__1.xml
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After retrying it at Mi Casa I haven’t been able to get this dish of my mind. It’s so simple to make I figured it was high time that I gave it a try myself. Fried potatoes, covered in a rich tomato sauce, and topped with home made aioli. Easy and incredibly tasty. Ingredients 6-8 potatoes 2 tablespoons of corn flour 1 tablespoon of flour 1/2 a teaspoon of celery salt 1/2 a teaspoon of pepper 250g of cherry tomatoes 2 red peppers 2 cloves of garlic 1 teaspoon of mixed herbs olive oil salt and pepper to taste Aioli 1 egg yolk 2 cloves of garlic 1 teaspoon of mustard 1/2 lemon (juiced) 300ml olive oil Salt and pepper to taste Directions Start off by boiling your potatoes in salted water for 15 minutes until soft. Then strain and leave to cool. While the potatoes are cooling preheat the oven to 200 degrees Celsius. Put the cherry tomatoes, red peppers, garlic, and olive oil in a pan and roast for 15-20 minutes until soft. When the tomatoes, garlic, and peppers have roasted, pop them into the blender along with your mixed herbs and blend until smooth. Then set aside. To make the aioli put the egg yolk and mustard in a bowl and whisk together. Add the oil very slowly, about a teaspoon at a time and make sure the last portion of oil has been incorporated before adding the next bit. Keep adding the oil until it has thickened and has the texture of mayonnaise. Squeeze in the lemon, add the crushed garlic, and add salt and pepper to taste. The aioli will keep for about a week in the fridge in a sealed container. Once the potatoes have cooled cut into chunks then pop in a bowl with the cornflour, flour, celery salt and pepper and toss together. Heat some soy bean oil in a wok or frying pan and fry the floured potatoes in batches until crispy and golden brown. Then drain on kitchen paper to remove the excess oil. Pile up the potatoes on your plate, top with your home-made tomato sauce and drizzle with the aioli and enjoy.
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Zagrejte rernu na 140C. U kalup za pečenje ubacite krompire isečene na krupne komade, krupno isečen crni luk, beli luk, kašičicu ruzmarina, 1 kašiku ulja i kašičicu soli i izmešajte rukama. U veliku posudu stavite pile i u njega utrljajte sos napravljen od pavlake, aleve paprike, 1 kašike ruzmarina, 2 kašičice soli, 1 kašičice bibera i senfa. Kada je pile dobro prekriveno sosom, smestite ga preko krompira u kalupu. Stavite kalup u zagrejanu rernu i pecite oko 2 sata. Zato što se peče na blagoj vatri i jer je prekriveno pavlakom, pile će dobiti lepu koricu, a neće izgoreti. Da biste proverili da li je pile gotovo, pogledajte kožicu oko bataka – ako se odvaja od kostiju, pile je pečeno. Izvor: hrana za dusu - 1 veza peršuna, iseckana - 1 kašika senfa - nekoliko krompira srednje veličine - 4 čena belog luka, presečena napola - 1 kašika maslinovog ulja - 1gl crnog luka - so i biber - 200g kisele pavlake - 1 celo pile