Slobodna Dalmacija
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Nadamo se da se tradicionalisti neće zgroziti. Predlažemo vam da ove godine napravite mali odmak od uobičajenog pečenog odojka. Omiljenu novogodišnju pečenku zamijenite porchettom, talijanskim specijalitetom oko kojeg se itekako isplati potruditi. U osnovi, riječ je tek o malo "apgrejdanom" svinjskom pečenju pa vam oni koji ne mogu zamisliti gozbu bez "pečenog" neće zamjeriti.

Porchetta se priprema od carskog mesa, no često i od cijelog odojka - eto vidite da vas ne nagovaramo na veliko odstupanje - kojima su odstranjene kosti, a meso premazano začinima te, ovisno o receptu, dodacima poput gljiva, krušnih mrvica, češnjaka, iznutrica, mljevenog mesa... Sve se to skupa zatim fino zarola, poveže i ispeče dok unutrašnjost nije meka i sočna, a korica divno hrskava.

Sad se već slažete da nam prijedlog nije loš, zar ne. U tom slučaju, evo vam recept.

Porchetta

Sastojci:

2-5 kg  carskog mesa bez kosti

nekoliko grančica ružmarina

1-3 žličice timijana

2-3 češnja češnjaka

pinjoli (kao zamjena poslužit će orasi i/ili bademi)

mslinovo ulje

po želji: 200-500 g gljiva i nekoliko ploški pršuta

Koristite li gljive, najprije njih pripremite: usitnite ih po želji pa ih prodinstajte na 2-3 žlice maslaca s dodatkom nasjeckanog češnjaka. Kad svenu, ugasite vatru i blago posolite pa pustite da se malo ohlade. U međuvremenu pripremite pesto od začinskog bilja, češnjaka i pinjola. 

Meso natrljajte solju i paprom pa premažite pestom (samo s unutarnje strane na kojoj nije koža). Po tome u ravnomjernom sloju rasporedite gljive i pršut. Sve zajedno čvrsto zarolajte i povežite čvrstim koncem.

Porchettu najprije kratko pecite na 250°C, a zatim, nakon desetak minuta, smanjite temperaturu na 140°C i pecite još oko 4 sata, odnosno dok se unutrašnjost ne ispeče (testirajte tako što ćete u meso zabosti nož: ako je sok koji isteče iz pečenke bistar, meso je pečeno).  Pojačajte vatru na 220-250°C i pecite još desetak minuta kako bi korica postala hrskava.

Pratite Stil i na Instagramu!

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Nadamo se da se tradicionalisti neće zgroziti. Predlažemo vam da ove godine napravite mali odmak od uobičajenog pečenog odojka. Omiljenu novogodišnju pečenku zamijenite porchettom, talijanskim specijalitetom oko kojeg se itekako isplati potruditi. U osnovi, riječ je tek o malo "apgrejdanom" svinjskom pečenju pa vam oni koji ne mogu zamisliti gozbu bez "pečenog" neće zamjeriti.

Porchetta se priprema od carskog mesa, no često i od cijelog odojka - eto vidite da vas ne nagovaramo na veliko odstupanje - kojima su odstranjene kosti, a meso premazano začinima te, ovisno o receptu, dodacima poput gljiva, krušnih mrvica, češnjaka, iznutrica, mljevenog mesa... Sve se to skupa zatim fino zarola, poveže i ispeče dok unutrašnjost nije meka i sočna, a korica divno hrskava.

Sad se već slažete da nam prijedlog nije loš, zar ne. U tom slučaju, evo vam recept.

Porchetta

Sastojci:

2-5 kg  carskog mesa bez kosti

nekoliko grančica ružmarina

1-3 žličice timijana

2-3 češnja češnjaka

pinjoli (kao zamjena poslužit će orasi i/ili bademi)

mslinovo ulje

po želji: 200-500 g gljiva i nekoliko ploški pršuta

Koristite li gljive, najprije njih pripremite: usitnite ih po želji pa ih prodinstajte na 2-3 žlice maslaca s dodatkom nasjeckanog češnjaka. Kad svenu, ugasite vatru i blago posolite pa pustite da se malo ohlade. U međuvremenu pripremite pesto od začinskog bilja, češnjaka i pinjola. 

Meso natrljajte solju i paprom pa premažite pestom (samo s unutarnje strane na kojoj nije koža). Po tome u ravnomjernom sloju rasporedite gljive i pršut. Sve zajedno čvrsto zarolajte i povežite čvrstim koncem.

Porchettu najprije kratko pecite na 250°C, a zatim, nakon desetak minuta, smanjite temperaturu na 140°C i pecite još oko 4 sata, odnosno dok se unutrašnjost ne ispeče (testirajte tako što ćete u meso zabosti nož: ako je sok koji isteče iz pečenke bistar, meso je pečeno).  Pojačajte vatru na 220-250°C i pecite još desetak minuta kako bi korica postala hrskava.

Pratite Stil i na Instagramu!

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Depositphotos
Depositphotos
Classic Italian baked porchetta with oranges. Baked pork on a dark background. Italian cuisine concept.
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Classic Italian baked porchetta with oranges. Baked pork on a dark background. Italian cuisine concept.
za polizati prste

Oduševite sve malim odmakom od tradicionalnog pečenja: nevjerojatno sočna i mirisna porchetta s hrskavom koricom bit će kruna dočeka Nove godine

Piše Stil
Foto Depositphotos
31. prosinca 2021. - 12:16

Nadamo se da se tradicionalisti neće zgroziti. Predlažemo vam da ove godine napravite mali odmak od uobičajenog pečenog odojka. Omiljenu novogodišnju pečenku zamijenite porchettom, talijanskim specijalitetom oko kojeg se itekako isplati potruditi. U osnovi, riječ je tek o malo "apgrejdanom" svinjskom pečenju pa vam oni koji ne mogu zamisliti gozbu bez "pečenog" neće zamjeriti.

Porchetta se priprema od carskog mesa, no često i od cijelog odojka - eto vidite da vas ne nagovaramo na veliko odstupanje - kojima su odstranjene kosti, a meso premazano začinima te, ovisno o receptu, dodacima poput gljiva, krušnih mrvica, češnjaka, iznutrica, mljevenog mesa... Sve se to skupa zatim fino zarola, poveže i ispeče dok unutrašnjost nije meka i sočna, a korica divno hrskava.

Sad se već slažete da nam prijedlog nije loš, zar ne. U tom slučaju, evo vam recept.

Porchetta

Sastojci:

2-5 kg  carskog mesa bez kosti

nekoliko grančica ružmarina

1-3 žličice timijana

2-3 češnja češnjaka

pinjoli (kao zamjena poslužit će orasi i/ili bademi)

mslinovo ulje

po želji: 200-500 g gljiva i nekoliko ploški pršuta

Koristite li gljive, najprije njih pripremite: usitnite ih po želji pa ih prodinstajte na 2-3 žlice maslaca s dodatkom nasjeckanog češnjaka. Kad svenu, ugasite vatru i blago posolite pa pustite da se malo ohlade. U međuvremenu pripremite pesto od začinskog bilja, češnjaka i pinjola. 

Meso natrljajte solju i paprom pa premažite pestom (samo s unutarnje strane na kojoj nije koža). Po tome u ravnomjernom sloju rasporedite gljive i pršut. Sve zajedno čvrsto zarolajte i povežite čvrstim koncem.

Porchettu najprije kratko pecite na 250°C, a zatim, nakon desetak minuta, smanjite temperaturu na 140°C i pecite još oko 4 sata, odnosno dok se unutrašnjost ne ispeče (testirajte tako što ćete u meso zabosti nož: ako je sok koji isteče iz pečenke bistar, meso je pečeno).  Pojačajte vatru na 220-250°C i pecite još desetak minuta kako bi korica postala hrskava.

Pratite Stil i na Instagramu!

#PEČENO MESO#PORCHETTA
18. svibanj 2024 09:30