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Kruh je danas izuzetno cijenjena roba pa ga je uistinu šteta baciti, čak i kad više ne djeluje primamljivo. Na sreću, toliko je puno načina za iskoristiti ga, a mi smo vam ovog puta izdvojili par isprobanih i omiljenih.

Najjednostavniji mogući način za pretvoriti stari kruh u ukusan obrok su prženice. Sve što vam je potrebno su jaja, mlijeko i malo maslaca za prženje, a u nedostatku će poslužiti i ulje. Kruh narežite na 'fete', jaje razmutite s mlijekom, kruh dobro namočite u tu smjesu i pržite. Poslužite s medom i/ili marmeladom, možete i s bobičastim voćem (iz 'leda', dakako), a za potpuni nostalgični povratak u djetinjstvo skuhajte i kakao.

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Starim kruhom možete puniti aktualnu 'namirnicu mjeseca' - kokoš. Pomiješajte ga sa sjeckanom pancetom, začinima i jednim jajetom i napunite koku. Ako imate gljiva, prodinstajte ih s malo crvenog luka pa smjesi dodajte i njih. Finu notu dat će malo ribane korice limuna.

Talijani su specijalisti za pretvaranje bezveznih namirnica u specijalitete pa iduća tri prijedloga posuđujemo iz njihove kuhinje. Prvi je iznimno jednostavan, no vrlo je zanimljiv prilog, ujedno i grickalica za ljutu nestašicu. Kockice starog kruha, po mogućnosti od korice lagano prepržite na malo maslinovog ulja, dodajte im soli te sjeckanu metvicu. Bilo bi dobro da je svježa, ali 'pali' i sa suhom. Da, onom iz vrećice za čaj. Treba se znati snaći.

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Drugi je pappa al pomodoro (ili pappa col pomodoro), starinsko jelo cucine povere. Izgleda kao jako gusta juha, teksturom nalik malo rjeđoj palenti, a jede se i topla i hladna. Porijeklom je iz Toskane, a koliko je omiljeno govori vam i podatak da ga je 1965. opjevala Rita Pavone (video pogledajte u nastavku), ali najprije, evo vam recept za pappu.

Pappa al pomodoro

kilogram vrlo zrelih rajčica (tradicionalno se koristi sorta costoluto fiorentino, rebrastih plodova izrazitog mirisa i okusa)

oko 350 grama starog kruha (u originalu se koristi toskanska pogača karakteristična po svojoj neslanost)

1 režanj češnjaka

malo maslinovog ulja

sol, papar i začinsko bilje po želji (najbolje odgovara bosiljak)

Zažutite nasjeckani češnjak na ulju i dodajte grubo narezane rajčice. Ostavite da se kuha oko pola sata na laganoj vatri. Podlijte vrelom vodom (treba podsjećati na gustu juhu) pa podajte kruh. Začinite po želji, po vrhu dodajte još malo maslinovog ulja i nasjeckanog začinskog bilja.

U drugim verzijama kruh se stavi na dno posude za kuhanje i prelije se šalšom od poma ili rajčicama iz konzerve, doda se tekućina (voda ili povrtni temeljac), poklopi se i lagano kuha oko 45 minuta. Našli smo i dobar savjet  za slučaj da se koristi svježi kruh - možete ga najprije natrljati češnjakom i popeći na grillu ili u pećnici. 

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Suhi kruh možete pretvoriti u vrlo ukusnu, gustu juhu, ribollitu. Evo vam osnovnog recepta, poštujte postupak, a sastojke prilagodite svom guštu i 'ponudi' u hladnjaku.

Ribollita

400 grama suhog bijelog graha ili oko 750 skuhanog

300 grama kruha

vezica raštike

četvrtina glavice kelja

2 manja krumpira

3 velike, oguljene rajčice

2 mrkve

1 veliki crveni luk

češnjak

selen

maslinovo ulje

majčina dušica i drugi začini po želji

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Namočite grah preko noći pa ga skuhajte ili koristite konzervirani. Jedan dio graha sačuvajte, a ostatak zajedno s dijelom tekućine usitnite štapnim mikserom. Ostatak tekućine od graha sačuvajte za kasnije.

Na maslinovom ulju prepržite nasjeckani luk i češnjak, mrkvi i selen. Dinstajte 3-4 minute pa dodajte krumpir narezan na kockice.

Ubacite usitnjene rajčice i majčinu dušicu, promiješajte pa kad zamirišu dodajte oprano i narezano lisnato povrće.

Dolijte ostatak vode od kuhanja graha i još tekućine po potrebi pa poklopite povrće i pustite ga da se na laganoj vatri kuha dok ne omekša. Kruh narežite pa popecite te ga natrgajte na komade i ubacite u juhu.

Dolijte izmiksani grah i ostatak graha u zrnu. Sve dobro promiješajte, po želji dodajte suhog mesa i poslužite. Ribollita se u hladnjaku dobro čuva do četiri dana. 

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Kruh je danas izuzetno cijenjena roba pa ga je uistinu šteta baciti, čak i kad više ne djeluje primamljivo. Na sreću, toliko je puno načina za iskoristiti ga, a mi smo vam ovog puta izdvojili par isprobanih i omiljenih.

Najjednostavniji mogući način za pretvoriti stari kruh u ukusan obrok su prženice. Sve što vam je potrebno su jaja, mlijeko i malo maslaca za prženje, a u nedostatku će poslužiti i ulje. Kruh narežite na 'fete', jaje razmutite s mlijekom, kruh dobro namočite u tu smjesu i pržite. Poslužite s medom i/ili marmeladom, možete i s bobičastim voćem (iz 'leda', dakako), a za potpuni nostalgični povratak u djetinjstvo skuhajte i kakao.

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Starim kruhom možete puniti aktualnu 'namirnicu mjeseca' - kokoš. Pomiješajte ga sa sjeckanom pancetom, začinima i jednim jajetom i napunite koku. Ako imate gljiva, prodinstajte ih s malo crvenog luka pa smjesi dodajte i njih. Finu notu dat će malo ribane korice limuna.

Talijani su specijalisti za pretvaranje bezveznih namirnica u specijalitete pa iduća tri prijedloga posuđujemo iz njihove kuhinje. Prvi je iznimno jednostavan, no vrlo je zanimljiv prilog, ujedno i grickalica za ljutu nestašicu. Kockice starog kruha, po mogućnosti od korice lagano prepržite na malo maslinovog ulja, dodajte im soli te sjeckanu metvicu. Bilo bi dobro da je svježa, ali 'pali' i sa suhom. Da, onom iz vrećice za čaj. Treba se znati snaći.

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Drugi je pappa al pomodoro (ili pappa col pomodoro), starinsko jelo cucine povere. Izgleda kao jako gusta juha, teksturom nalik malo rjeđoj palenti, a jede se i topla i hladna. Porijeklom je iz Toskane, a koliko je omiljeno govori vam i podatak da ga je 1965. opjevala Rita Pavone (video pogledajte u nastavku), ali najprije, evo vam recept za pappu.

Pappa al pomodoro

kilogram vrlo zrelih rajčica (tradicionalno se koristi sorta costoluto fiorentino, rebrastih plodova izrazitog mirisa i okusa)

oko 350 grama starog kruha (u originalu se koristi toskanska pogača karakteristična po svojoj neslanost)

1 režanj češnjaka

malo maslinovog ulja

sol, papar i začinsko bilje po želji (najbolje odgovara bosiljak)

Zažutite nasjeckani češnjak na ulju i dodajte grubo narezane rajčice. Ostavite da se kuha oko pola sata na laganoj vatri. Podlijte vrelom vodom (treba podsjećati na gustu juhu) pa podajte kruh. Začinite po želji, po vrhu dodajte još malo maslinovog ulja i nasjeckanog začinskog bilja.

U drugim verzijama kruh se stavi na dno posude za kuhanje i prelije se šalšom od poma ili rajčicama iz konzerve, doda se tekućina (voda ili povrtni temeljac), poklopi se i lagano kuha oko 45 minuta. Našli smo i dobar savjet  za slučaj da se koristi svježi kruh - možete ga najprije natrljati češnjakom i popeći na grillu ili u pećnici. 

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Suhi kruh možete pretvoriti u vrlo ukusnu, gustu juhu, ribollitu. Evo vam osnovnog recepta, poštujte postupak, a sastojke prilagodite svom guštu i 'ponudi' u hladnjaku.

Ribollita

400 grama suhog bijelog graha ili oko 750 skuhanog

300 grama kruha

vezica raštike

četvrtina glavice kelja

2 manja krumpira

3 velike, oguljene rajčice

2 mrkve

1 veliki crveni luk

češnjak

selen

maslinovo ulje

majčina dušica i drugi začini po želji

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Namočite grah preko noći pa ga skuhajte ili koristite konzervirani. Jedan dio graha sačuvajte, a ostatak zajedno s dijelom tekućine usitnite štapnim mikserom. Ostatak tekućine od graha sačuvajte za kasnije.

Na maslinovom ulju prepržite nasjeckani luk i češnjak, mrkvi i selen. Dinstajte 3-4 minute pa dodajte krumpir narezan na kockice.

Ubacite usitnjene rajčice i majčinu dušicu, promiješajte pa kad zamirišu dodajte oprano i narezano lisnato povrće.

Dolijte ostatak vode od kuhanja graha i još tekućine po potrebi pa poklopite povrće i pustite ga da se na laganoj vatri kuha dok ne omekša. Kruh narežite pa popecite te ga natrgajte na komade i ubacite u juhu.

Dolijte izmiksani grah i ostatak graha u zrnu. Sve dobro promiješajte, po želji dodajte suhog mesa i poslužite. Ribollita se u hladnjaku dobro čuva do četiri dana. 

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Trendprave poslastice!

Ostalo vam je kruha? Imamo pet odličnih prijedloga što s njim, od doručka, preko priloga do glavnog jela i grickalice - isprobajte ih i guštajte

6. travnja 2020. - 13:33

Kruh je danas izuzetno cijenjena roba pa ga je uistinu šteta baciti, čak i kad više ne djeluje primamljivo. Na sreću, toliko je puno načina za iskoristiti ga, a mi smo vam ovog puta izdvojili par isprobanih i omiljenih.

Najjednostavniji mogući način za pretvoriti stari kruh u ukusan obrok su prženice. Sve što vam je potrebno su jaja, mlijeko i malo maslaca za prženje, a u nedostatku će poslužiti i ulje. Kruh narežite na 'fete', jaje razmutite s mlijekom, kruh dobro namočite u tu smjesu i pržite. Poslužite s medom i/ili marmeladom, možete i s bobičastim voćem (iz 'leda', dakako), a za potpuni nostalgični povratak u djetinjstvo skuhajte i kakao.

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19. svibanj 2024 01:31