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SEOSKI REZANCI

Sastojci:

1 manja glavica luka

2 češnja češnjaka

400 g šampinjona

1 dl bijelog vina

200 g svježeg kravljeg sira

2 dl vrhnja za kuhanje

sjeckani peršin

1 žlica maslaca + 1 žlica ulja

sol i papar

široki rezanci

Priprema:

Nasjeckani luk kratko propržite na ulju pa dodajte gljive narezane na ploške. Promiješajte, podlijte vinom i pirjajte dok vino ne ispari. Tad dodajte sitno nasjeckan češnjak, popaprite i pirjajte još koju minutu.

Rezance skuhajte u puno slane vode da budu al dente.

U dubljoj tavi rastopite maslac, pa mu dodajte vrhnje i svježi sir. Miješajući zagrijte da dobijete lijep umak. Dodajte gljive, rezance i sjeckani peršin. Sve pažljivo promiješajte.

 

NAPOMENA: Ovom jelu najbolje pristaju domaći rezanci. Kako ih zamijesiti (imate li malo vremena i volje), pogledajte ovdje.

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COUNTRY NOODLES

Ingredients:

1 small onion
2 cloves garlic
400 g champignons
1 dl white wine
200 g cottage cow milk cheese
2 dl cooking cream (crème fraîche)
chopped parsley leaves
1 tbsp butter + 1 tbsp oil
salt and pepper
broad, flat pasta noodles (pappardelle)

Method:

Sauté the chopped onion in oil. Stir in the sliced mushrooms. Add the wine and simmer until the wine evaporates. Add the finely chopped garlic, season with pepper and simmer for a few minutes longer.
Boil the pasta in a large pot filled with salted water, until al dente.
Melt the butter in a large pan. Stir in the cream and cheese until the sauce is nicely thick. Gently stir in the mushrooms, noodles and chopped parsley.

NOTE: The dish will taste much better if you make the noodles yourselves – should you want to and can spare the time the recipe is here.

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Arhiva