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[title] => Tajni recepti bračkih nona: tri slasna jela s varenikom koja 'dižu iz mrtvih'
[alias] => tajni-recepti-brackih-nona-tri-slasna-jela-s-varenikom-koja-dizu-iz-mrtvih
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[fulltext] => I na ovogodišnjim, 9. danima varenika, manifestaciji koja se, u organizaciji Grada Supetra i u suradnji s nutricionistkinjom Oljom Martinić, 3. i 4. listopada održava u Supetru na otoku Braču, kuhat će se mnoga jela koja će posebnima učiniti upravo varenik, slatki, gusti, bezalkoholni dodatak jelima koji se pravi od grožđa po recepturi staroj dvije tisuće godina.
Ove godine ponudit će se i pet recepata s varenikom za pripravu "eliksira mladosti" koji bi konzumentima trebao podariti dug i zdrav život, no o kakvim se receptima radi i što su im sastojci, čuva se kao iznenađenje za sudionike ovoga gastrodogađaja koji će, kako je najavljeno, otvoriti ministar poljoprivrede Tomislav Jakovina.
Donosimo nekoliko recepata za jela s varenikom, stotinama godina čuvana u bračkim obiteljima.
lidija gnjidić
Janjeći ragu s varenikom u gnjizdu od parmezana, na kočeti od rukole
(kuhar Ante Đerek)
Sastojci za četiri osobe:
800 g janjetine
350 g kapule
2 češnjaka
1 grančica ružmarina
250 dl bijelog vina
100 ml varenika
1 korica limete
maslinovo ulje, sol, papar, rukola, parmezan, papar
Priprema:
Na
vrućemu maslinovu ulju zažutiti kapulu, dodati janjetinu ranije
odvojenu od kostiju i isjeckanu na manje komade. Kratko pržiti, dodati
češnjak, ružmarin, vino i cimet, posoliti i popapriti. Kuhati na laganoj
vatri 60 minuta. Pri kraju dodati varenik. Napraviti gnjizdo koje se
napuni gotovim umakom te posložiti na kočetu od rukole. Poslužiti toplo. |
Savijača od telećeg filea (lungića), s marmeladom od kapule i varenika
(kuharica Domenika Jelinčić)
Sastojci za četiri osobe:
80 dag telećeg filea
1/2 kg kora za savijaču
1/2 l bešamela
3 jaja
1 kg kapule
3 žlice šećera
2 dl crnog vina
malo kvasine
grančica ružmarina
1-2 dl varenika
Priprema:
Meso
narezati na rezance, začiniti solju i paprom, prepržiti na ulju,
odložiti sa strane. Napraviti marmeladu od kapule i varenika. Lisnato
narezati kapulu i dinstati je na laganoj vatri, dodati šećer, kad se
otopi, zaliti vinom, začiniti te dodati varenik i kuhati dovoljno dugo
dok kapula ne omekša. U bešamel dodati žumanca i tučeno bjelance. Od
listova savijača izrezati pravokutnike 20 x 10 centimetara. Na svaki
staviti bešamel i meso, te zarolati kao sarmu. Pržiti u tavi ili u
pećnici, poslužiti uz marmeladu od kapule i varenika. |
Dolska tjestenina s teletinom u umaku od poma, s likerom od crnog vina à la varenik
(kuhar Tonči Matulić)
Sastojci za dvije osobe:
300 g teletine od buta
1 kapula
2 žlice maslinova ulja
200 ml pirea od poma
100 ml vode
1 žlica brašna
liker od crnog vina à la varenik
sol, papar, češnjak, peršin, tjestenina
Priprema:
Teletinu
narezati na kockice, posoliti i popapriti, kratko popržiti na maslinovu
ulju, potom dodati sjeckanu kapulu. Dinstati oko pet minuta. Dodati
češnjak i promiješati. Pire od poma pomiješati s vodom i dodati brašno,
te uliti u teletinu. Dodati sol i papar po želji i kuhati dvadesetak
minuta. Zadnjih pet minuta dodati liker od crnog vina à la varenik.
Peršin na kraju dodati po želji. Poslužiti uz dolsku tjesteninu. |
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[text] => {OCMSplitter}I na ovogodišnjim, 9. danima varenika, manifestaciji koja se, u organizaciji Grada Supetra i u suradnji s nutricionistkinjom Oljom Martinić, 3. i 4. listopada održava u Supetru na otoku Braču, kuhat će se mnoga jela koja će posebnima učiniti upravo varenik, slatki, gusti, bezalkoholni dodatak jelima koji se pravi od grožđa po recepturi staroj dvije tisuće godina.
Ove godine ponudit će se i pet recepata s varenikom za pripravu "eliksira mladosti" koji bi konzumentima trebao podariti dug i zdrav život, no o kakvim se receptima radi i što su im sastojci, čuva se kao iznenađenje za sudionike ovoga gastrodogađaja koji će, kako je najavljeno, otvoriti ministar poljoprivrede Tomislav Jakovina.
Donosimo nekoliko recepata za jela s varenikom, stotinama godina čuvana u bračkim obiteljima.
lidija gnjidić
Janjeći ragu s varenikom u gnjizdu od parmezana, na kočeti od rukole
(kuhar Ante Đerek)
Sastojci za četiri osobe:
800 g janjetine
350 g kapule
2 češnjaka
1 grančica ružmarina
250 dl bijelog vina
100 ml varenika
1 korica limete
maslinovo ulje, sol, papar, rukola, parmezan, papar
Priprema:
Na
vrućemu maslinovu ulju zažutiti kapulu, dodati janjetinu ranije
odvojenu od kostiju i isjeckanu na manje komade. Kratko pržiti, dodati
češnjak, ružmarin, vino i cimet, posoliti i popapriti. Kuhati na laganoj
vatri 60 minuta. Pri kraju dodati varenik. Napraviti gnjizdo koje se
napuni gotovim umakom te posložiti na kočetu od rukole. Poslužiti toplo. |
Savijača od telećeg filea (lungića), s marmeladom od kapule i varenika
(kuharica Domenika Jelinčić)
Sastojci za četiri osobe:
80 dag telećeg filea
1/2 kg kora za savijaču
1/2 l bešamela
3 jaja
1 kg kapule
3 žlice šećera
2 dl crnog vina
malo kvasine
grančica ružmarina
1-2 dl varenika
Priprema:
Meso
narezati na rezance, začiniti solju i paprom, prepržiti na ulju,
odložiti sa strane. Napraviti marmeladu od kapule i varenika. Lisnato
narezati kapulu i dinstati je na laganoj vatri, dodati šećer, kad se
otopi, zaliti vinom, začiniti te dodati varenik i kuhati dovoljno dugo
dok kapula ne omekša. U bešamel dodati žumanca i tučeno bjelance. Od
listova savijača izrezati pravokutnike 20 x 10 centimetara. Na svaki
staviti bešamel i meso, te zarolati kao sarmu. Pržiti u tavi ili u
pećnici, poslužiti uz marmeladu od kapule i varenika. |
Dolska tjestenina s teletinom u umaku od poma, s likerom od crnog vina à la varenik
(kuhar Tonči Matulić)
Sastojci za dvije osobe:
300 g teletine od buta
1 kapula
2 žlice maslinova ulja
200 ml pirea od poma
100 ml vode
1 žlica brašna
liker od crnog vina à la varenik
sol, papar, češnjak, peršin, tjestenina
Priprema:
Teletinu
narezati na kockice, posoliti i popapriti, kratko popržiti na maslinovu
ulju, potom dodati sjeckanu kapulu. Dinstati oko pet minuta. Dodati
češnjak i promiješati. Pire od poma pomiješati s vodom i dodati brašno,
te uliti u teletinu. Dodati sol i papar po želji i kuhati dvadesetak
minuta. Zadnjih pet minuta dodati liker od crnog vina à la varenik.
Peršin na kraju dodati po želji. Poslužiti uz dolsku tjesteninu. |
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16. svibanj 2024 03:27
