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Saturday, July 28, 2012

Piletina s tartar sosom i blitvom (Chicken with tartar sauce and swiss chard)


Sastojci: 7 komada pileceg belog mesa, 2 cena belog luka (iseckanog), so, 1 kasika majorana, sok od 2 limuna, maslinovo ulje, tartar sos, 3 veze blitve, so, kacamak (opciono).

Priprema:
1) Pomesati beli luk, majoran i limunov sok. Piletinu iseckati na kockice. Sve zajedno staviti u kesicu i ostaviti u frizideru nekoliko sati (moze i preko noci).
2) Meso ispeci u tiganju na maslinovom ulju i smesom zacina.
3) Blitvu oprati, iseci peteljke do listova, a listove iseci na rezance. U dublju serpu, sipati vodu i dodati so i pustiti da provri. Dodati blitvu i kuvati oko 7 minuta. Ocediti i poprskati maslinovim uljem.
4) Na tanjir poredjati piletinu, preliti tartar sosom, pored staviti kacamak (opciono), a pored blitvu.

Ingredients: 7 pieces of chicken breasts, 2 cloves of garlic (chopped), salt, 2 teaspoons marjoram, juice of 2 lemons, olive oil, tartar sauce, 3 links spinach, salt, polenta (optional).

Preparation:
1) Mix the garlic, marjoram and lemon juice. Cut chicken into cubes. Put all together in a bag and leave in the fridge for several hours (or overnight).
2) Fry the meat in a pan with olive oil and spices mixture.
3) Wash swiss chard, cut stems to leaves, and  cut leaves into thin slices. In a deeper pan, pour the water and add salt and let it boil. Add swiss chard and cook about 7 minutes. Drain. Sprinkle with olive oil.
4) Arrange the chicken on a plate, pour over tartar sauce, put polenta besides (optional), and swiss chard next to it.

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