Karfiol!!! Pre par godina natrčala sam na ovaj veoma zabavan recept. Ukusno je, sočno, dekorativno, glavica se sprema ucelo i do pola je uronjena u sos od paradajza. Može da bude obrok, može da bude prilog uz pečenu meso. Razmislite o jagnjetini. Nema puno petljancije oko pripreme.
Odabrati lepu i jedru veću glavicu karfiola, oprati, skinuti lišće a stabljiku iseckati na kocke. Za pečenje odabrati dublju posudu sa poklopcem, ne suviše veliku - kada se u nju spusti glavica karfiola, treba da ostane svega 2-3cm slobodnog prostora
okolo. U posudu sipati malo ulja (maslinovo ili drugo biljno), staviti iseckanu glavicu luka (crni ili crveni), iseckana 2-3 čena belog luka, stabljiku karfiola iseckanu na kocke, lagano pržiti da sve smekša. Zatim dodati šaku crnih maslinki bez koštica, 3-4 inćuna (opciono), iseckane stabljike peršuna i još malo pržiti. Naliti pelatom (dve konzerve od 400g), dodati oko 200ml vode, crveno vinsko sirće (malo), grubo izgnječiti paradajz viljuškom, da ne bude velikih komada, promešati varjačom i krčkati 4-5 minuta. Paradajz sos zna da bude suviše kiseo kada se ukrčka, zato ja izostavim vinsko sirće i dodam 1 kašiku šećera. To je stvar ukusa. Izaberite opciju koja Vam odgovara.
Glavicu karfiola pažljivo uroniti u sos, tako da do pola bude u sosu. Odozgo zaliti sa malo ulja, poklopiti i peći na nižoj temperaturi (150°C). Gotovo je kada se sos fino ukrčka, karfiol smekša, ali da se ne raspadne. Ukoliko se prilikom pečenja sos suviše ukrčka, treba dodati malo vode da se podesi gustina.
Karfiol poslužiti topao, u posudi u kojoj je pečen. Posuti svežim peršunovim listom.
Napomena - ovako pripremljen karfiol je praktičan prilog, jer može da se pripremi dan unapred i zagreje neposredno pred služenje.
Sastojci: 1 lepa glavica karfiola srednje veličine, 1 veza peršunovog lista, 1 glavica crnog ili crvenog luka, 2-3 čena belog luka, ulje (maslinovo ili neko drugo), šaka crnih maslinki bez koštica, 2 konzerve od 400g pelata, 3-4 inćuna (opciono), crveno vinsko sirće (opciono).
Baked cauliflower
Cauliflower!!! A few years ago I found this funny recipe. It's delicious, juicy, looks great when served. It could be main course or side dish (think about some roast lamb). It's easy to make in advance and reheat just before serving.
You need beautiful, fresh, large head cauliflower. Rinse, remove leaves and cut the stalk into cubes. Choose a deeper pan with a lid, not too big - leaving 2-3cm free space around, when you put the whole head cauliflower. Put some vegetable oil in a pan (olive or other), 1 chopped onion, 2-3 chopped cloves garlic, chopped cauliflower stalk, slowly fry until all softened. Add a handful of black olives, pitted, 3-4 anchovies (optional), chopped parsley stalks and fry few more minutes. Pour tinned plum tomatoes (2x400g), add about 200ml water, red wine vinegar (upon your taste, but not too much), break the tomatoes with a fork, to avoid big lumps, stir and simmer for 4-5 minutes. Tomato sauce could be sour, so I omit vinegar. Instead, add 1 tablespoons of sugar. It's a matter of taste. Choose the option that suits you.
Put your cauliflower carefully in the sauce, one half in - one half out. Drizzle with some oil, put the lid and bake at a lower temperature (150°C). It's done when the sauce is thick enough, cauliflower softens but does not fall apart. If the sauce gets too thick while baking, add some water.
Serve your cauliflower warm in a pot in which is baked. Sprinkle with fresh parsley. Try it with roast lamb.
Ingredients: 1 head cauliflower beautiful medium-sized, 1 bunch parsley leaves, 1 onion or red onion, 2-3 cloves garlic, oil (olive or other), a handful of black olives, pitted, 2 cans 400g tomatoes, 3- 4 anchovies (optional), red wine vinegar (optional).
