Sastojci: tortilje ili tortilje od heljdinog brasna, 600g krem sira, 500g kisele pavlake, 200g susama (belog ili crnog ili mesavina oba, prepecenog), 500g sunke ili cajne kobasice ili suvog vrata ili kulena ili mortadele ili pecenice ili prsute, 180g majoneza, 200g kiselih krastavcica, 2 kasike kecapa + 150g kackavalja* (rendan), zelene masline (bez kostica).
Priprema:
1. Pomesati krem sir, kiselu pavlaku, majonez i susam.
2. Podeliti na 3 dela.
3. U jedan deo dodati kisele krastavcice. U drugi deo dodati kecap i kackavalj. U treci deo dodati masline.
4. Na tortilju namazati jedan fil. Odozgo poredjati salamu po izboru. Premazati tanak sloj fila. Urolati.
Najbolji izbor kackavalja
1. Polutvrdi mladi do srednje zreli kačkavalj (tip gauda)
- ravnomerno se topi
- daje finu zlatnu koricu
- ne razvodnjava smesu
2. Alternative:
- Gauda – čvršća struktura, lepa zapečena površina
- Edamer – lakši od gaude, dobar za manje masan završetak.
Kombinacija:
100 g mladog kačkavalja + 50 g gaude – unutra kremasto, spolja lepo zapečeno.
Šta izbegavati?
- sveža mocarela sama – pušta vodu
- jako stari ili vrlo slani sirevi – mogu biti suvi ili previše slani
- dimljeni sirevi – mogu dominirati ukusom
Temperatura i vreme pečenja:
- Rerna: prethodno zagrejana na 200°C (gornje i donje grejanje)
- Vreme pečenja: oko 15–18 minuta
- Položaj pleha: srednja rešetka
Napomene:
- Ako želiš ekstra zlatnu koricu, poslednjih 2–3 minuta uključi funkciju grill/gornje grejanje.
- Pre pečenja tortilje premaži malo majoneza ili kisele pavlake po vrhu pre rendanog kačkavalja – korica će biti hrskavija i lepa.
- Posle pečenja pusti 2–3 minuta da se tortilje „odmore“ – krem sir i pavlaka će se lagano stegnuti, a kačkavalj ostaje topao i sočan.
Ingredients: tortillas or buckwheat tortillas, 600g of cream cheese, 500g of sour cream, 200g of sesame seeds (white or black or a mixture of both, toasted), 500g of ham or smoked tea sausage or dried pork neck or kulen or mortadella, or smoked pork tenderloin or prosciutto, 180g of mayonnaise, 200g of pickles, 2 spoons of ketchup + 150g of yellow cheese (shredded), green olives (pitted).
Preparation:
1. Mix cream cheese, sour cream, mayonnaise and sesame seeds.
2. Divide into 3 parts.
3. Add pickles to one part. In the second part, add ketchup and yellow cheese. In the third part, add olives.
4. Spread one filling on the tortilla. Arrange the salami of your choice on top. Spread a thin layer of filling. Roll up.
Best choice for yellow cheese
1. Semi-hard young to medium-ripened cheese (gouda type)
- melts evenly
- gives a nice golden crust
- does not dilute the mixture
2. Alternatives:
- Gouda – firmer structure, nice browned surface
- Edamer – lighter than gouda, good for a less oily finish.
Combination:
100 g of young cheese + 50 g of gouda - creamy on the inside, nicely browned on the outside.
What to avoid?
- fresh mozzarella on its own - drains water
- very old or very salty cheeses - they can be dry or too salty
- smoked cheeses - can dominate the taste
Baking temperature and time:
- Oven: preheated to 200°C (top and bottom heating)
- Baking time: about 15–18 minutes
- Tray position: middle grid
Notes:
- If you want an extra golden crust, turn on the grill/upper heating function for the last 2-3 minutes.
- Before baking the tortilla, spread a little mayonnaise or sour cream on top of the pre-grated cheese - the crust will be crispier and nicer.
- After baking, let the tortillas rest for 2-3 minutes - the cream cheese and sour cream will set slightly, and the cheese will remain warm and juicy.
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