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Recepti / Recipes
Ravioli od bifteka
Steak ravioli
POTREBNI SASTOJCI: 200 g bifteka, 100 g krem-sira, 50 Riblje pihtije
g smjese pesto genovese,100 g svjeĹľeg bosiljka, malo
bijelog luka i tostiranih pinjola, 1 dcl maslinovog ulja i POTREBNI SASTOJCI: 0,5 l riblje supe, 150 g gambora, 100
po potrebi tosta i maslaca. g šparoga, 100 g špinata, 50 g krompira, 20 g bijelog luka,
POSTUPAK PRIPREME: 225 g bjelanca, 125 g žumanaca, 100 g brašna, 60 g crnila
1. Biftek zaÄŤinite, uvijte u plastiÄŤnu foliju i stavite u fri- sipe, 8 g Ĺľelatina.
Ĺľider da se zaledi.
2. Ovako pripremljeni biftek isijecite na tanke kriške, pa POSTUPAK PRIPREME:
punite filom pripremljenim od krem-sira i pesta genovese.
3. Pažljivo preklopite biftek i lagano prstima oblikujte 1. U supi blanširajte šparoge i očišćene gambore.
u formu raviola. 2. Ovako pripremljene namirnice sloĹľite u silikon, a u supu
4. Od bosiljka, maslinovog ulja, bijelog luka i pinjola u dodajte želatin i prelijte preko gambora i šparoga.
havanu ili štapnim mikserom napravite domaći pesto 3. U vodi kuhajte krompir na kockice, dodajte špinat i bijeli
koji ćete servirati uz ovo jelo. luk. Kada je kuhano, malo ocijedite i sve izmiksajte u blen-
5. Uz specijalitet moĹľete posluĹľiti tost i maslac. deru, pa ohladite.
4. Od bjelanaca, žumanaca, brašna i crnila od sipe napravite
INGREDIENTS: 200 g of steak, 100 g of cream cheese, 50 g masu kao za palačinke, ulijte u kesicu za šlag, koja služi za
of a mixture of pesto genovese, 100 g of fresh basil, a little dekoriranje, i punite podmazane plastične čašice.
garlic and toasted pine nuts, 1 dl of olive oil and, if necessary, 5. Pecite u mikrovalnoj pećnici minutu da dobijete biskvit
toast and butter koji podsjeća na spužvu.
DIRECTIONS: 6. Na tanjir servirajte krugove od špinata, potom ohlađene
1. First season the steak, wrap it in plastic foil and place in riblje pihtije, pa sve dekorirajte komadićima biskvita sa cr-
refrigerator to freeze. nilom sipe.
2. Cut the steak into thin slices, and then fill it with mixture
of cream cheese and pesto genovese. Fish aspic
3. Carefully fold the steak and gently shape it into a form
of ravioli. INGREDIENTS: 0.5 l of fish soup, 150g of prawns, 100 g of
4. Make homemade pesto from the basil, olive oil, garlic and asparagus, 100 g of spinach, 50 g of potatoes, 20 g of garlic,
pine nuts using hand blender and serve it with this dish. 225 g of egg whites, 125 g of egg yolks, 100 g of flour, 60 g of
5. With this specialty, you can serve toast and butter. cuttlefish ink, 8 g of gelatin
APRIL / APRIL 2017.
DIRECTIONS:
1. Blanch asparagus and clean prawns in the soup.
2. Prepared ingredients put in the silicon, add gelatin in the
soup, and pour it over the prawns and asparagus.
3. Cut potatoes into cubes and boil them, add the spinach and
garlic. When cooked, drain and mix everything in a blender,
then cool it.
4. From the egg whites, egg yolks, flour and ink of cuttlefish
make mixture as for pancakes, pour in a cream bag used for
decorations, and fill oiled plastic cups.
5. Bake in the microwave for a minute to get a biscuit that
resembles a sponge.
6. Serve circles of spinach on the plate, then chilled fish aspic,
and then decorate with pieces of biscuit with cuttlefish ink.
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