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Wednesday, October 15, 2014

Korpice od bundeve i brokolija (Pumpkins and broccoli baskets)

Sastojci: 250g bundeve, 250g brokolija, 1 krompir, 1 crni luk, 3 zumanca, 2 kasike persuna sitno seckanog, besamel sos, 100g rendanog ementalera, 2 lisnata testa, maslinovo ulje, so i biber.

Priprema:
1) Operite brokoli i odvojite samo cvetove. Ocistiti bundevu i iseci na kockice. Krompir oljustiti i iseckati na kockice. Crni luk ocistiti i sitno iseckati.
2) Prokuvati krompir u slanoj vodi 10 minuta. Ocediti i ostaviti da se ohladi. U vodi kuvati brokoli oko 5 minuta. Kuvati bundevu oko 10 minuta.
3) U besamel sos dodati ementaler. Promesati.
4) U jednoj kasiki ulja proprziti crni luk, dodati persun i prziti 3 minuta uz stalno mesanje. Dodati krompir i nastaviti sa kuvanjem oko 3 minuta. Dodati bundevu i promesati.
5) Od lisnatog testa napraviti loptice velicine modli. Napraviti jos loptica i razviti da budu kao poklopci.
6) Modle namazati uljem. Obloziti modle lisnatim testom. Sipati povrce, preliti besamel sosom. Poklopiti lisnatim testom, namazati preostalim zumancetom, izbusiti viljuskom i peci u prethodno zagrejanoj rerni na 200C oko 30 minuta.

Ingredients: 250g pumpkin, 250g broccoli, 1 potato, 1 onion, 3 egg yolks, 2 tablespoons chopped parsley, bechamel sauce, 100g grated Emmental cheese, 2 puff pastry, olive oil, salt and pepper.

Preparation:
1) Wash the broccoli and remove only flowers. Clean the pumpkin and cut into cubes. Peel potato and cut into cubes. Clean onions and finely chop.
2) Boil potatoes in salted water for 10 minutes. Drain and leave to cool. Cook broccoli in water for about 5 minutes. Cook the pumpkin for about 10 minutes.
3) Add Emmentaler to the bechamel sauce. Stir.
4) In one tablespoons oil, fry onions, add parsley and fry for 3 minutes with constant stirring. Add potatoes and continue cooking for about 3 minutes. Add pumpkin and stir.
5) From the puff pastry make balls and develeop with rolling pin in the size of molds. Make more balls and develop to be a lids.
6) Smear molds with oil. Place puff pustry in molds covering all sides. Pour the vegetables and pour the béchamel sauce. Cover with puff pastry, brush with the remaining egg yolk, drill a fork and bake in a preheated oven at 200C for about 30 minutes.

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