Squid Ink Fettuccine (with Garlic and Parmesan Sauce)

I've been seeing risottos and pasta (even bread) made with squid ink, and was wandering what kind of taste do they have. Then I found bottled squid ink on special in Aldi, and decided to have a try.
It has very seafoody smell and extremely black colour (the smell has disappeared during cooking).
Pasta was tasty and with interesting, unusual colour. After doing my research I found that squid ink is very healthy; contains iron, antioxidants and other nutritious and protective ingredients. Reason more to use it again!

Ingredients:
Pasta-
500 g flour (durum if possible)
3 eggs
100 ml water
1 tbs squid ink
1 tsp salt
Sauce-
300 ml thickened cream
2-3 garlic cloves
1/2 cup grated Parmesan
salt and white pepper to taste
1 tbs parsley, chopped (optional)

Method:
Place flour in a deep bow, make a well. Break eggs in the middle, add water salt and squid ink. Make a stiff dough (mixer's spiral beaters or by hand), cover (or wrap) and leave it rest for 20 + minutes. Cut dough into manageable sizes. Roll out each onto floured surface and cut into strips / fettuccine. You can do this by hand or using pasta machine. Cook in a large pot of salted water for 5 minutes.
Sauce- Boil cream, add garlic and parmesan and mix well. Add drained pasta to this and mix well. Enjoy warm.

Rezanci sa Crnilom Lignji 

Vidjala sam rizote i tjesteninu (cak i kruh) sa crnilom  (tintom) lignji (kod nas se uglavnom koristilo sipino crnilo), i pitala sam se kakvog je to ukusa. Onda sam pronasla bocicu crnila u Aldiju i odlucila isprobati. Crnilo je imalo jak miris morskih plodova i izuzetno tamnu crnu boju (miris je ispario tokom kuhanja). Tjestenina je bila ukusna i imala je interesantnu, neobicnu boju. Poslije istrazivanja na internetu, saznala sam da je crnilo izuzetno zdravo; sadrzi zeljezo, antioksidanse i druge nutritivne i zastitne sastojke. Razlog vise da ga kupim ponovo!

Potrebno:

Tjestenina-

500 gr brasna (durum po mogucnosti)

3 jaja

1 dl vode

1 K crnila 

1 k soli

Preliv (sos)-

3 dl slatkog vrhnja

2-3 cena bijelog luka

1/2 solje rendanog parmezana

so i bijeli biber prema ukusu

1 K lisca persuna, sjeckano (opciono)

Nacin:

Stavite brasno u vecu posudu, napravite udubljenje u sredini, pa razbijte jaja, dodajte vodu, crnilo i so. Umijesite tvrdje tijesto (rukom ili sa spiralnim nastavcima na mikseru), ostavite pokriveno / zamotano odmarati 20+ minuta. Isjecite tijesto na nekoliko komada, razvaljajte na brasnom posutoj povrsini i narezite na trake (ovo mozete uciniti rucno ili uz pomoc masine za tjesteninu). Kuhajte u dosta zasoljene vode oko 5 minuta. 

Preliv / sos- Zagrijte vrhnje do kljucanja, dodajte bijeli luk i parmezan. Ubacite skuhanu pastu i promijesajte. Sluzite dok je toplo.

Crispy Parmesan Zucchini

First day of Spring in southern hemisphere! Enjoy this quick-and-easy recipe with it!

Ingredients:

Zucchinis

1-2 egg white, beaten lightly

Parmesan, grated

Bread crumbs 

Salt and pepper 

Olive oil

Method:

Cut zucchinis lengthwise into 4. Mix well with egg whites, to coat. Mix equal parts of parmesan and bread crumbs into a bag. Place zucchinis inside and shake it.  Place them onto baking try; season to taste (careful with salt), spray with olive oil and bake for 12-15 minutes at 180-190*C.

Hrskave Tikvice sa Parmezanom

Prvi je dan proljeca na juznoj polu-lopti! Uzivajte u njemu i ovom brzom i laganom receptu ( i vi gore na sjevernom dijelu) !

Potrebno:

Tikvice

1-2 bjelanca, lagano umucena

Parmesan, sitno rendani

Krusne mrvice / prezla

So i biber

Maslinovo ulje

Nacin:

Izrezite tikvice po duzini na 4 dijela. Izmijesajte ih dobro u umucenim bjelancima. Pomijesajte mrvice i parmezan u jednoj vrecici i ubacite tikvice. Protresite dobro, zatim prebacite tikvice na tepsiju. Zacinite po ukusu (pazljivo sa solju), nauljite po povrsini i pecite 12-15 minuta  na 180-190*C.

Australian Chicken Parma / Parmigiana

It's 20 years today since I arrived to Australia...20 years!!! 

3 of us were refugees in Austria, who decided to apply for Australian visa. I didn't want to come, because I learned in school that 70% of all world's poisonous insects and animals live in Australia. I thought my baby would be bitten and die, as we'd get some remote land to live on ... :-)

Today, my baby is almost 21, another-one 16. I love living in Australia!

This meal is very popular in Australians pubs. We call it simple 'Parmi' or 'Parma'. Australians LOVE shortening any word they can; They say it's because of too many flies and the danger of swallowing them if too long word is spoken ;-).  Below the post is a list of most popular short words. 

Original recipe   (Italian Chicken Parmigiana) doesn't call for a slice of ham over the chicken schnitzel; That addition is purely Australian.

Ingredients:

• 1/3 cup grated Parmesan cheese 
• 2 tbs flour
• 1+ cup dry breadcrumbs
• 2 eggs + 1 egg white 
• 4 skinless, boneless chicken breast halves (150g each)
• (4 slices short cut bacon -optional)
• salt , pepper
• oil for frying 
• 3/4 cup grated mozzarella cheese, or 4 large slices  fresh mozzarella
• 4+ tbs tomato pasta sauce

Method:

Season breast pieces; Mix flour and parmesan and coat meat pieces well (dust off excess). Dip them into beaten eggs, then into bread crumbs.

Fry schnitzels in a shallow oil (or, spray with oil and  bake them on 200*C for 5-7 minutes each side).

Spoon tomato paste onto each schnitzel, place bacon pieces (if using) over it, then place mozzarella. Return to hot oven for 3-4 minutes, or until cheese melts. Serve with potato chips and salad, for complete (Australian pub) experience.

Pileća 'Parmižana'/ Australijska Parma

Danas je tacno 20 godina od kako sam pristigla u Australiju. ...20 GODINA!

Nas 3 je privremeno boravilo u Austriji, gdje smo odlucili traziti vizu za zivot u Australiji. 

Ja nisam zeljela doci, jer sam nekada davno u skoli ucila da 70% od svih otrovnih insekata i zivotinja zivi u Australiji. Mislila sam da ce moju bebu ugristi neki od njih i da ce umrijeti, jer ce nas sigurno  smjestiti na nekoj nenastanjenoj zemlji da zivimo i snalazimo se...:-)

Ta moja beba ima skoro 21 godinu danas, druga 16. Volim zivot u Australiji!

Ovo  jelo je veoma popularno u Australijskim pabovima. (Pub skracenica za "Public House", odnosno otvorena (narodna) kuca). 
Skraceno je zovemo Parma. Australci mnogo vole skracenice - kazu da su nastale zbog mnogo muha i insekata ... nacin da sto manje otvarate usta i ne progutate neki insekt ;-). Dole mozete naci popularne skracene rijeci koje se redovno upotrebljavaju u Australiji.

Dodatak 'kratko' rezane mesnate slanine je cisti Australijski dodatak i u originalnom receptu  (Italijanska Pileca  Parmizana) nije koristena.

Potrebno:

1/3 solje rendanog parmezana

2 K brasna

1 +solje krusnih mrvica / prezle

2 jaja + 1 bjelance

4 polovine pilecih prsa (oko 150 gr svaki)
(4 reznja mesnate slanine, kratki okrugli dio -opciono)

so i biber

ulje za przenje

3/4 solje rendane mocarele, ili 4 velika reznja svjeze

4+ K paradajz sosa (za tjesteninu ili picu)
  
Nacin:
Zacinite meso; Pomijesajte parmezan i brasno, pa uvaljajte meso u tu mjesavinu. Umocite ga zatim u umucena jaja, zatim u mrvice.
Przite u plitkom ulju obje strane, ili pospricajte uljanim sprejom i pecite u rerni oko 5-7 minuta svaku stranu na 200 *C. Kasikom nanesite paradajz sos, stavite reznjeve slanine (ako koristite), zatim mocarelu i vratite u rernu dok se sir ne otopi. Servirajte sa przenim krompiricima i salatom, za kompletan ugodjaj (Australijskog 'paba').

Australian popular short words:

Parma = parmigiana
Pub = public house
Barbie = barbeque
Fridge = refrigerator
Rego = registration
Arvo = afternoon
Mobe = mobile phone
Maccas = McDonalds restaurant
Cuppa = cup of tea
Footy = football
Lappy = laptop

Baked Ricotta (savoury)

Ricotta is so versatile and I always have it in my fridge / freezer. This is one of savoury ways to use it; Easy, gluten free protein snack.

Ingredients:

• 450-500 g whole-milk ricotta 
• 2 large eggs
• 100 g Parmesan, grated
• Oregano leaves, (or basil) finely chopped - to taste
• Salt and freshly ground black pepper, to taste

   Method:

   Switch oven to 200*C; grease a cake pan or muffin tins.

   Beat Ricotta and eggs, add other ingredients. Spoon mixture into moulds. 

   Bake for 15-25 minutes (depending what tin you used for baking), or until golden-brown and puffed. Cool slightly, then take out carefully. Serve warm or cold.

   (Slices of vegetables can be placed on top before baking)

With tomatoes on top                         Upside-down version

Pecena Rikota

Rikota (kvark) je veoma visenamjenski sir i uvijek ga imam u frizideru ili u zamrzivacu.

Ovo je jedan od 'slanih' nacina da ge upotrijebite. Lagani, bezglutenski obrok.

Potrebno:

450-500 gr rikote (kvark / svapski sir), punomasni

2 veca jajeta

100 gr parmezana, ribanog

Origano (ili bosiljak), sjeckano lisce - kolicina po zelji

so i biber, crni svjeze mljeveni, po ukusu

 Nacin:

Ukljucite rernu na 200*C; nauljite kalup za tortu / mafine.

Umutite sir sa jajima, dodajte ostale sastojke i izmijesajte dobro. Uspite u odabrani kalup i

pecite 15-25 minuta (u zavisnosti o velicini kalupa), ili dok ne postane zlatno-zuto. 

Prohladite, zatim pazljivo izvadite iz kalupa. Sluzite toplo ili hladno.

(Reznjevi povrca se mogu smjestiti na povrsinu prije pecenja, ili pecenu rikotu mozete preokrenuti naopako i sluziti)

Ricotta Spinach and Semolina Gnocchi with Butter-Sage Sauce

This is what we had for dinner last night. Sometimes is difficult to come up with a meatless menu, but sometimes material presents itself; I saw this beautiful fresh spinach at my green grocer and decided to use it with ricotta from my fridge. Sage is from my garden, eggs my hens', so dinner was as fresh as it can get.

Ingredients:
Gnocchi-
1 bunch spinach (150 gr cooked)
1 cup Parmesan, grated
3 eggs
200 gr Ricotta cheese
1/2 tsp salt
white pepper (optional)
1 cup semolina (fine preferably)
1/2 cup flour (+ for shaping)
Sauce-
100-120 gr butter
8-10 sage leaves, thorn
Extra Parmesan for sprinkling
Method:
Cook or steam spinach; cool then squeeze all the moisture. Put spinach and ricotta in a food processor, pulls it until incorporated then add  other ingredients. Process it until smooth.
Dust working surface with flour. Turn dough onto it and shape 2 logs. Cut them into fingers and with dusted hands shape each gnocchi.
bring a pot with salted water to boil. Place 10-15 pieces of gnocchi into it. When gnocchi come up to surface cook a minute more then take out with a slotted spoon. Do the same with the rest of shaped dough.
Heat butter and sage and let it boil until sage slightly browned and release aroma. Pour over the gnocchi, mix well and grate extra parmesan on top. Serve immediately.



 Rikota, Špinat i Griz Njoke sa Sosom od Maslaca i Žalfije

Ove divne njoke smo imali za obrok prosle veceri. Ponekad  nije lako smisliti sta napraviti bez mesa, a ponekad se materijal i ideje sami nametnu. Vidjela sam divan svjez spinat kod moga piljara i odmah sam odlucila koristiti ga sa rikotom koju vec imam u frizideru. Zalfija je iz baste, jaja od mojuh koka, tako da je vecera bila izuzetno 'frishka'.

Potrebno:
Njoki-
1 veza spinata (150 gr kuhanog)
1 solja parmezana
3 jaja
200 gr ricote
1/2 kasicice soli
bijeli biber (po zelji)
1 solja griza / krupice (finije ako je moguce)
1/2 solje brasna (+ za oblikovanje)
Sos-
100-120 gr maslaca
8-10 listova zalfije / kadulje, iskidane
Jos parmezana za posuti 
Nacin:
Skuhajte spinat, ocijedite i prohladite.
Ubacite ga u elektricnu sjeckalicu zajedno sa rikotom. Isjeckajte, zatim dodajte ostale sastojke. Sjeckajte dok masa ne postane jednolicna i kasasta. 
Pospite brasnom rdanu povrsinu, pa na nju istresite masu. Podijelite na  2 dijela i formirajte valjke. Isijecite valjke na 'prste'. Svaki dio oblikujte nabrasnjenim rukama.
Pristavite lonac sa zasoljenom vodom da kuha. Ubacujte 10-15 njoka; kada isplivaju na povrsinu kuhajte jos minutu, zatim ih izvadite u posudu za sluzenje. Ponovite sa ostalim njokama.
U manjoj posudi kuhajte maslac sa zalfijom dok ne postane zlacano i dok zalfija ne pusti aromu. Prelijte ovime njoke, dobro promijesajte, pa pospite parmezanom. Sluzite odmah!

Seafood Pizza with Garlic and Parmesan Sauce

What makes this pizza special is sauce, that goes much better with seafood than any other tomato sauce.

Ingredients:

-Pizza dough

-Garlic and Parmesan sauce (for 1 large or 2 small pizzas)

1 tbs butter

1/2 tbs olive oil

1 tbs flour

1 cup milk (semi skimmed, cold)

1/3 tsp salt 

1/3 tsp white pepper

pinch of mustard powder (or prepared mustard - optional)

1 large garlic clove, crushed

1/2 cup grated Parmesan cheese 

-Toppings (according to your likings)

Prawns

Olives 

Mussels

Squid rings

Salmon pieces

Tomatoes, Capsicums...

and a lot of fresh herbs (parsley, oregano, basil, thyme - whatever you like)

Method:

Make dough according to highlighted recipe above (or use your own). 

Sauce- heat butter and oil in a pan, put flour in and stir; leave it pale. Pour milk, mix rigorously. Add all other ingredients for sauce and cook (stirring) until thickened. Let it cool.

When dough ready, spread sauce over it and place sliced toppings on top. Finish with plenty of herbs and bake for 12-15 min on 180*C

 Pizza 'Plodovi Mora na Sosu od Bijelog luka i Parmezana'

Sta ovu pizu cini posebnom je sos koji se  mnogo bolje uklapa sa okusima morskih plodova, nego bilo koji sos od paradajza.

Sastojci:

-Tijesto za picu-

Sos sa bijelim lukom i parmezanom (za 1 veliku ili 2 manje pize)-

1 K maslaca

1/2 K maslinovog ulja

1 K brasna

1 solja poluobranog mlijeka, hladnog

1/3 k soli

1/3 k bijelog bibera

prstohvat senfa u prahu (moze i gotovi - po zelji)

1 vece ceno bijelog luka, protisnut ili sitno sjeckan

1/2 solje sitno ribanog parmezana

-Ostalo (prema vasoj zelji)

Skampi / gambori / kozice

Masline

Komadi lososa

Kolutovi lignji

Paradajz, Paprika...

I mnogo svjezeg zacinskog bilja (persun, origano, bosiljak, timijan - sta god volite)

Nacin:

Napravite tijesto prema gornjem receptu (ili nekom svom). 

Sos- zagrijte maslac i ulje proprzite brasno (ostavite svijetlo), pa zalijte mlijekom. Ubacite sve ostale zacine, dobro promijesajte i kuhajte na slaboj vatri dok se ne zgusne. Ostavite da se prohladi.

Isjeckajte sve ostale sastojke, pa kada razvucete tijesto, nanesite sos i izabrane morske plodove na povrsinu. Pospite zacinskim biljem i pecite 12-15 min na 180*C.

Puff Pastry Twists

I always have Puff pastry in my freezer. It's so versatile and easy to make a quick snack with it...Just use a bit of your imagination, and a delicious, crunchy (savoury or sweet) finger food is on your table in no time.

Ingredients:

2 puff pastry sheets

1 egg white, beaten

grated Parmesan

poppy seeds

sesame seeds

Method:

Take pastry out of freezer. Switch oven to 200*C. Spray a baking sheet with oil.

When's pastry defrosted, brush one sheet with egg white, sprinkle with Parmesan. Put another sheet over it; press slightly with a rolling pin. Brush top side with egg white, sprinkle with poppy seeds. Use rolling pin to slightly press the seeds into pastry. Turn over, do the same with sesame seeds. 

Cut pastry into fingers. Twist each and place onto baking sheet. Place into oven and bake for 5-8 min, or until slightly golden and crunchy. Serve while still warm. 

Uvrnuti štapići od lisnatog tijesta

Uvijek imam lisnato tijesto u zamrzivacu, jer je tako prakticno i lako za brzinsku pripremu (slane ili slatke) hrane. Uz malo maste, na vasem stolu je za cas gotov 'snack'.

Potrebno:

2 lista lisnatog tijesta

1 bjelance, lako umuceno

Parmezan, rendani

Mak

Sezam

Nacin:

Izvadite tijesto iz zamrzivaca. Ukljucite rernu na 200*C; pripremite veliku plitku tepsiju.

Kada se tijesto odmrzlo, jedan list premazite bjelancem i pospite Parmezanom. Preko njega prebacite drugi list i lagano oklagijom pritisnite povrsinu. Sada premazite vrh tijesta bjelancem i pospite makom. Utisnite sjeme oklagijom, zatim preokrenite tijesto i na drugu stranu nanesite sezam na isti nacin. 

Izrezite tijesto na trake, pa svaku uvijete oko svoje ose. Postavite na tepsiju i pecite 5-8 min, ili dok stapici ne postanu zlatno-zuti i hrskavi. Sluzite toplo.

Creamy Carbonara

Every now and then we have only time to cook something very quickly. This recipe saves you time and money, but doesn't compromise the taste.

Ingredients:
375 g spaghetti (or other dry pasta), cooked al dente
2 tbs olive oil (or butter)
1 onion, chopped
2 garlic cloves, crushed
120 g bacon, chopped (Turkey 'bacon' is OK instead)
250 g mushrooms, sliced
300 ml thickened cream
1/3 cup white wine
1/4 cup Parmesan, grated
salt and white pepper to taste
Method:
Heat oil (butter) in a pan, cook onion, garlic and bacon. After 3-4 minutes add mushrooms; cook until soft. Pour cream and wine over, stir. Cook until slightly thickened. Sprinkle Parmesan on top and check the taste. Mix in prepared pasta; sprinkle with more Parmesan



Kremasta 'Karbonara'

S vremena na vrijeme se desi da moramo nesto skuhati na brzinu, jer nemamo mnogo vremena. Ovaj recept nam stedi vrijeme i novac, ali ne zakida na ukusu.

Potrebno:
375 gr spageta ili druge tjestenine, kuhane
2 K maslinovog ulja (ili maslac)
1 crveni luk, sjeckan
2 cena bijelog luka, protisnutog
120 gr mesnate slanine, sjeckane (moze 'slanina' od purice / ćurana)
250 gr sampinjona, sjeckanih
300 ml slatkog vrhnja
1/3 solje bijelog vina
1/4 solje ribanog Parmezana
so i bijeli biber, prema ukusu
Nacin:
Skuhajte tjesteninu prema uputsvu na paketu.
U drugoj posudi zagrijte ulje (maslac) pa proprzite oba luka i slaninu. Nakon 3-4 minute ubacite sampinjone, i przite dok ne omeksaju. Uspite vrhnje i bijelo vino; kuhajte dok se malo ne zgusne. Provjerite ukus, zacinite ako je potrebno. Pospite Parmezanom i umijesajte tjesteninu. Dodajte jos Parmezana pri serviranju.

Spinach Ravioli with Ricotta, Parmesan and Sage-Butter Sauce

Beautifully coloured home-made pasta.



Ingredients:

Dough-

2,5 cups (+,-) flour

3 eggs

1 bunch spinach (200 g cooked or 250 g frozen )

Pinch of salt

Ricotta filling-

500 g Ricotta

2 eggs

1/2 cup Parmesan

4-5 leaves finely chopped sage

1 teas salt

Sage-butter sauce-

125 g butter

8-10 sage leaves

Parmesan for sprinkling

Method:

Dough- Squeeze spinach well, chop finely (food processor), add eggs and beat together. Mix in flour and salt, process. Take out on a working surface and knead into a stiff dough. Cover with cling wrap and leave it to rest. Meanwhile prepare filling and butter sauce.

Filling- Mix all ingredients into a smooth paste.

Sage-butter sauce- Put butter and sage leaves into a small pan, melt butter and bring to boil. Cook until butter golden and sage release aroma.

Finalising-

Roll out your dough on a floured surface, or use pasta machine; start from thicker to thinner settings. I stop at no 7 (of 9 settings for thickness).

Put a large pot of salted water to boil.

Put 1 teas of cheese filling with some space on every other piece of rolled dough. Brush with water the space in between cheese filling, cover with other pasta sheet and press dampen parts. Cut into ravioli. Place ravioli in boiling water (10-12 at time). Cook until they come to the surface. Take them out (slothed spoon) onto a serving dish. Spoon some butter-sage sauce over them. Repeat with all the rest.

Sprinkle with Parmesan and enjoy healthy colourful meal.







Ravioli sa rikotom, parmezanom i maslac-žalfija prelivom



Divno obojena, zdrava domaca tjestenina



Potrebno:

Tijesto-

2,5 solje (+,-) brasna

3 jaja

1 veza spinata (200 gr kuhanog ili 250 smrznutog)

malo soli

Nadjev-

500 gr Ricota sira (ili slicno)

2 jaja

1/2 solje ribanog parmezana

4-5 listica zalfije / kadulje, sjeckane

1 k soli

Zalfija-maslac preliv-

125 gr maslaca

8-10 listova zalfije

Parmezan za posuti

Nacin:

Tijesto- Iscijedite spinat dobro, isjeckajte ga sitno (elektricna sjeckalica), ubacite jaja i sjeckajte zajedno. Dodajte brasno i so, promijesajte, istresite na radnu povrsinu i umijesite tvrdje tijesto. Pokrijte celofanskom folijom i ostavite odmarati. U medjuvremenu pripremite nadjev / punjenje.

Nadjev-

Pomijesjte sve sastojke u jednolicnu masu.

Zalfija-maslac preliv- Stavite maslac i zalfiju u manju posudu na ringlu i kuhajte dok maslac ne pozuti a zalfija pusti aromu.

Zavrsetak- Razvaljajte tijesto tanko na pobrasnjenoj povrsini, ili upotrijebite masinu za tjesteninu. Provlacite tijesto od deblje ka tanjoj mogucnosti. Ja se zaustavim na debljini br 7 (od ukupno 9 debljina).

Na svaki drugi komad razvucenog tijesta stavite hrpice od 1 k sira; premazite vlaznom cetkicom dijelove izmedju sira, pa preklopite drugom polovinom tijesta. Pritisnite prstima vlazne dijelove. Izrezite tijesto na raviole.

Stavite veci lonac sa zasoljenom vodom da provri. Ubacujte 10-12 komada tijesta, kada isplivaju izvadite ih (ocijedjene) u posudu za serviranje. Pospite sa malo maslaca sa zalfijom. Isto ucinite sa ostatkom raviola i maslacem. pospite Parmezanom i uzivajte u divno (prirodno) obojenoj tjestenini.

Pink Ravioli

Homemade pasta coloured with beetroot juice.

Ingredients:
Pink pasta-
3 cups (+) flour
1/2 cup fine semolina
3 eggs, beaten
1/3 cup beetroot juice (grate beets and squeeze juice or use juicer)
1/2 teas salt
Filling-
500 g Ricotta
1 egg
1 teas salt
Mint leaves, chopped (optional)
Olive oil and Parmesan to serve
Method:
Mix all ingredients for pasta, knead until soft and pliable. Let it rest for 20 min(dusted with flour and covered).
Prepare filling; mix all ingredients until smooth.
Roll out pasta on a floured surface (or use pasta machine), cut circles out.
On each circle put some filing leaving edges free. Wet edges with water (brush or fingers), enclose each circle pressing with your fingers.
At this stage pasta can be cook or frozen.
If you're cooking; Bring large pot of water to boil. Salt generously (1 teas salt per each litre of water). Place handful of pasta into boiling water, cook until they come to surface. Take out into colander. Do not overcook, that way you will loose the colour. When all ready, place on a serving dish, drizzle with olive oil and sprinkle with Parmesan cheese.


Pink Ravioli

Potrebno:
Pink tjestenina-
3 solje brasna+
1/2 solje sitne krupice / griza
3 jaja, umucenih
1/3 solje soka cvekle (izrendati i istisnuti)
1/2 k soli
Punjenje-
500 gr Rikota sira
1 jaje
1 k soli
sjeckano lisce mente / nane (po zelji)
Maslinovo ulje i Parmezan za servirati
Nacin:
Tjestenina- Pomijesajte sve sastojke za tjestaninu, umijesite cvrsto tijesto. Pobrasnite i ostavite odmoriti (20 min).
Napravite punjenje- pomijesajte sve sastojke u glatku masu.
Razvaljajte tijesto na pobrasnjenoj povrsini (ili koristite pasta masinu). Izvadite krugove zeljene velicine. Na svaki krug nanesite malo punjenja, pazeci da krajevi ostanu slobodni. Nakvasite krajeve vodom, pa pritisnite prstima da se zalijepe.
Sada tjesteninu mozete kuhati li zamrznuti.
Ako kuhate- U veci lonac prokljucajte dosta vode. Dobro zasolite (na svaki litar 1 k soli). Ubacite nesto tjestenine, kuhajte dok ne izadje na povrsinu. Nemojte duze kuhati, jer cete izgubiti boju. Izvadite na cjediljku, dok sve ne bude gotovo.
Prebacite u posudu za serviranje, pospite maslinovim uljem i Parmezanom.

Italian Filled Tomatoes

Excellent with fish, meat, or as an appetiser.

Ingredients:
10 medium tomatoes
3-4 garlic cloves, pressed
1 cup parsley leaves, chopped
1 cup bread crumbs
1/2 cup grated Parmesan
3/4 cup olive oil, extra virgin
salt and black pepper, freshly grated
Method:
Cut tomatoes close at top, spoon out seeds and slightly salt each tomato inside. Turn upside down, leave for some time.
Put all ingredients (except oil) in a food processor, pulse it until you're satisfied with texture. Pour olive oil over it and mix with fork.
Fill each tomato, slightly pressing. Bake 30 minutes at 180*C.
Serve hot or cold.


Paradajz filovan na Italijanski nacin

Potrebno:
10 srednjih paradajza/rajcice
3-4 cena bijelog luka, protisnutog
1 solja sjeckanog lisca persuna
1 solja suhih mrvica hljeba/kruha
1/2 solje parmezana, rendanog
3/4 solje maslinovog ulja, djevicansko
so i biber crni, svjeze mljeveni
Priprema:
Odsjeci ‘poklopce’ paradajzu, izdubiti sredinu, posoliti ih lagano i okrenuti da se cijede.
Sve ostale sastojke (osim ulja) staviti u elektricnu sjeckalicu i sjeckati dok masa ne postane kompaktna, ali ne ‘slijepljena’.(Budite pazljivi sa solju – parmezan cesto bude dovoljno slan). U tankom mlazu zatim dodati ulje i jos malo promijesati (moze i viljuskom).
Paradajze puniti smjesom (najlakse je sa malom kasikom); lagano utisnuti. Poravnajte povrsinu i pecite na 180*C oko 30 minuta.
Servirajte i uzivajte u aromi i ukusu!
Posluživanje
Sluziti toplo ili hladno. Perfektno uz ribu, meso ili ‘mezu’. Moze posluziti i kao predjelo.