http___www.teklic.hr_blog_recept-tjedna_savrsene-rolice-od-punjenih-palacinki__1.xml
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leek, spinach + herb crostata A crostata is a rustic tart made with a flaky pie crust and filled with just about any vegetable or meat combination. We love this base of ricotta and goat cheese topped with fresh seasonal vegetables, but feel free to substitute the vegetable combination for anything similar. For a bit of spice, add a (good) pinch of crushed red pepper flakes with the garlic. Dough 1 1/4 cups flour, plus extra for dusting 1/2 teaspoon kosher salt 1 stick unsalted butter, chilled and cut into small cubes 4 tablespoons ice water 1 leek, white and light green parts, trimmed and chopped 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 1 clove garlic, finely minced 3 cups packed baby spinach, washed and dried 1/4 cup minced fresh flat-leaf Italian parsley 1 tablespoon minced fresh thyme 1/2 cup ricotta cheese, at room temperature 4 ounces goat cheese, at room temperature 1 tablespoon Dijon mustard 2 large eggs, divided Cornmeal, for dusting - Make dough. In a food processor, combine flour and salt. Add butter and process until mixture becomes coarse crumbs, 5-10 seconds. With machine running, add ice water, 1 tablespoon at a time, in a slow, steady stream through feed tube. Pulse until dough holds together when pressed between your fingers, no more than 30 seconds. Dough should not be wet or sticky, and small bits of butter should still be visible when done. If necessary, add more ice water, 1 tablespoon at a time. - Wrap dough in plastic and flatten into a disk. Refrigerate for about 1 hour. - Place leeks in a sieve and rinse under cold water several times to remove dirt. Pat completely dry and set aside. - In a large sauté pan, heat butter and olive oil over medium heat. Add leeks and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another minute. Add spinach and cook until just wilted, about 5 minutes. Sir in parsley and thyme and cook for another 30 seconds. Remove from heat and allow to cool to room temperature. - Place a pizza stone on middle rack in oven and preheat oven to 375°F. - Meanwhile, place ricotta, goat cheese, mustard, and 1 egg in a medium bowl and mix until well combined. Season with salt and pepper. - Lightly flour a pizza peel and set aside. - Remove dough from refrigerator and unwrap from plastic. On a lightly-floured surface, gently roll dough with a floured rolling pin into a large circle, about 1/4-inch thick (about 12 inches around). Transfer dough to pizza peel. Spread center of dough with cheese mixture, leaving about a 1-inch border around outside edge of dough. Scatter leek/spinach mixture evenly over cheese. Starting at end nearest you, fold up 1-inch border of pastry by lifting dough slightly over filling. Continue doing this around entire crostata, pleating dough together as you go to secure dough and prevent filling from oozing out during baking. Center of filling will still be exposed when you’re finished (you’ll have an enclosed, 1-inch border around entire crostata). Season top with salt and pepper. - In a small bowl, beat remaining egg with 1 tablespoon water. Brush outside edge of dough with egg wash. - Open oven door and pull out middle rack. Carefully dust a thin layer of cornmeal onto hot pizza stone (this will prevent crostata from sticking to stone). Transfer crostata to pizza stone and bake for 45-50 minutes, until crust is lightly golden brown. Remove from oven and allow to cool for 5-10 minutes before slicing. Serves 4.
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SASTOJCI Za palačinke: 2 velika jaja 1/4 čajne žličice soli 1 čaša brašna 1 1/4 (ili više) šalica punog mlijeka Topljeni maslac Za punjenje: 2 žlice maslinovog ulja 4 šalice gljiva, narezane 2 žlice mljevenog luka 1 1/2 čajne žlice mljevenog češnjaka 1 1/2 čajne žličice svježeg lišća timijana 1 žličica mljevenih ružmarinskih iglica 1 1/2 žlice neslanog maslaca 1/2 limunovog soka 7 šalica baby špinata Morska sol i svježe mljevena paprika, za okus 1/2 šalice svježeg kozjeg sira Dodatno: Parmezan 5 velikih jaja, odvojeno vlasac morska sol UPUTE Napravite palačinke: U velikoj zdjeli umutite jaja i sol. Postupno umutiti brašno, stvoriti tijesto, a zatim malo po malo mlijeko. Staviti u posudu srednje veličine. Pustiti da odstoji 1 sat. Ako je potrebno, dodajte više mlijeka, žlicu po žlicu, sve dok tijesto ne dosegne gustu konzistenciju . Zagrijati tavu na srednje visokoj vatri. Namazati s maslacem, a zatim staviti 4 žlice tijesta u tavu, kovitlajući tavu kako bi ravnomjerno rasporedili tijesto – smjesu. Pecite do zlatne boje na jednoj strani, zatim zakrenite i pecite još 30 sekundi. Izvadite na ploču i nastavite s preostalim tijestom. Napravite punjenje: Toplo ulje u veliku tavu na visokoj vrućini, dodajte gljive i kuhajte dok se ne smanje, povremeno miješajući, oko 5 minuta. Dodajte luk, češnjak, timijan, ružmarin i maslac i promiješajte, oko 30 sekundi. Začinite sa soli i paprom i iscijedite sok od limuna. Dodajte špinat. Sve zajedno umiješajte i maknite s topline. Saberite palačinke: Prethodno zagrijte pećnicu na 200 stupnjeva i stavite stalak u najniži redak pećnice. Na čistoj radnoj površini poklopite dvije palačinke za 3 prsta, a zatim uzmite 3 velike žlice mješavine punjenja i stavite u središte palačinki. Na vrhu punjenja rastegnite 2 žlice kozjeg sira. Istucite jaje u maloj zdjeli, a zatim namažite palačinke. Lagano zakotrljajte palačinke, a zatim ih savijte.. Ponovite s preostalim palačinkama i punjenjem. Stavite palačinke u posudu i premažite jajima. Pospite dobro s parmezanom. Nježno izradite udubinu u središtu svakog pletiva uz pomoć žlice. Stavite jaje u svaku udubinu. Pecite 10 do 15 minuta ili dok bijeli bjelanjci postanu neprozirni, ali žutanjak još uvijek curi. Palačinke bi trebale biti hrskave i zlatne izvana. Pospite sa sjeckanim biljem i soli i odmah poslužite.