Krompir rolat kora (Potato roll crust)

Sastojci: 2 šargarepe (sitno rendane), 3 jaja, 2 srednja krompira (sitno rendana), 50–70 g kačkavalja* (rendanog), susam za posipanje, so, biber po ukusu.

Priprema:

1. Uključiti rernu na 180°C (356 F).

2. U velikoj činiji pomešati šargarepu, krompir, jaja i kačkavalj. Začiniti sa malo soli i bibera.

3. Sipati smesu u pleh obložen papirom za pečenje. Poravnati površinu.

4. Posuti susamom po vrhu.

5. Peći 25–30 minuta dok kora ne dobije zlatno-smeđu boju i čvrstu teksturu.

6. Ostaviti da se malo ohladi pre filovanja.

Napomena za izbor kackavalja:

Polutvrdi kackavalj:

1. Gauda (mladi ili polutvrdi) – blago sladak, lepo se uklapa sa povrćem i piletinom.

2. Edamer – blagi ukus, kremasta tekstura.

3. Mladi kačkavalj – tradicionalni srpski kačkavalj, blagi, topiv.

4. Mocarela sir 

Sveža mocarela je vlažna, pa bi kora mogla da bude malo mekša i vlažnija. Da bi kora bila čvršća, dobro iscediti višak tečnosti pre rendanja ili seckanja.

Polutvrda mozzarella (blok) je idealna za pečenje jer se lepo topi i ne otpušta previše tečnosti.

Ukus će biti blaži i kremastiji nego sa kačkavaljem, što može lepo da se slaže sa jogurtom i povrćem u filu.

Nemojte koristiti jaki ili dimljeni kačkavalj jer bi mogao da preovlada i da se kora teže peče ravnomerno.

Ingredients: 2 carrots (finely grated), 3 eggs, 2 medium potatoes (finely grated), 50–70 g of yellow cheese* (grated), sesame for sprinkling, salt, pepper to taste.

Preparation:

1. Turn on the oven at 180°C (356 F).

2. Mix carrots, potatoes, eggs and yellow cheese in a large bowl. Season with a little salt and pepper.

3. Pour the mixture into a tray lined with baking paper. Level the surface.

4. Sprinkle sesame on top.

5. Bake for 25–30 minutes until the crust is golden brown and has a firm texture.

6. Leave to cool a little before filling.

Note for the selection of yellow cheese:

Semi-hard cheese:

1. Gouda (young or semi-hard) - slightly sweet, goes well with vegetables and chicken.

2. Edamer – mild taste, creamy texture.

3. Young yellow cheese – traditional Serbian cheese, mild, melting.

4. Mozzarella cheese

Fresh mozzarella is moist, so the crust could be a little softer and moister. To make the crust stronger, squeeze out the excess liquid well before grating or chopping.

Semi-hard mozzarella (block) is ideal for baking because it melts nicely and does not release too much liquid.

The taste will be milder and creamier than with cheese, which can go well with yogurt and vegetables in the filling.

Do not use strong or smoked cheese, as it could overpower and make the crust more difficult to bake evenly.