Oda Proljeću I. – The Fritaja od Šparoga

Kad procvatu behari…niknu vesele i rasplesane tratinčice, narastu gizdavi damski božuri u svojoj okrugloj ružičastoj punini, a sitni ptičji cvrkut zaigrano doleprša do vaše kuhinje, znate da je vrijeme proljeća stiglo. I dužni ste mu posvetiti pažnju i odati počast njegovim najljepšim plodovima. Možete krenuti u male svakodnevne šetnje nakon posla/ili tužnog “bezposla” u otužnoj hrvatskoj stvarnosti, i uživati u raspjevanoj prirodi i malim čudima koja vam se odigravaju pred nosom, a za koja uglavnom nemate vremena.

(in english in the end)

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Ja sam, kao što ste mogli, ili ćete moći primjetiti, veliki štovatelj ljeta. Volim te ekstremne temperature, more, sunce, stotine vrsta raznog voća i povrća koje me oduševljava svojim bojama i oblicima, volim to obilje i snagu ljeta, naprosto, to je moje godišnje doba. Ali volim čaroliju svakog od njih. Apsolutno me oduševljava kad izađemu dvorište i vidim kako se trešnja rascvjetala poput sretne mladenke, a kako je kivi, koji je do jučer izgledao očajno kao da nikad više ništa na njemu neće niknut, opet počeo dobivati zelene listove i smiješiti se suncu…i praviti hlad za ljeto. Jer, proljeće je idealno za čitanje knjiga na suncu, ali ljeti nam ipak dobro dođe kakav zaklon. Ipak, rekla sam B.-u jučer…dobro bi mi došla jedna ona stolica za ljuljanje kakvu su imale stare gospođe u romanima Agathe Christie…tako da ju mogu premještati ovisno o vremenskim prilikama. Zamislite samo taj prizor, u staračkoj stolici s knjigom…još da se i dekom pokrijem! 🙂 Svaki dan si odvojim jedan dio dana za čitanje (upravo sam završila s Velikim Gatsbyjem, napokon, ja kao veliki ljubitelj ludih dvadesetih nisam si to smjela dopustiti da tako dugo odgađam čitanje tog bisera poslijeratnog vremena…naravno, progutala sam ga u dva poslijepodneva, lješkareći u proljetno-zimskom puloveru, dok se Delboy sunčao ispod mene).

delIskoristila sam slobodno vrijeme i da napravim koju fotku malog ljepotana iz “zločinačke organizacije”, kako smo njega i Didi B.i ja nazvali, dok je uzimao kratki predah od svojih nestašnih pohoda. Del s puno ponosa nosi to svoje neobično ime. Ostatak vremena, kada ste jako zaposleni, odvajate na pomno kuhanje i slikanje hrane. Anthony Bourdain, je nekidan rekao kako u New Yorku više ne smiješ ni pokušavati staviti zalogaj u usta dok nisi fotografirao to na što si se upravo namjerio…zato, pazite, nemojte se zaletavati dok ne čujete blistavo škljoc, škljoc nad tanjurom.

Ovo naše mediteransko proljeće, srećom ima nekoliko kraljeva i kraljica, koji su dostupni isključivo samo u to određeno, kratko vrijeme, kako to obično s plemstvom biva. A najtradicionalniji način pripremanja kraljice proljeća je svakako fritaja!

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Izuzev da bi bilo dobro da malo vježbate mišiće dok berete šparoge po šumi, ako se ne bojite zmija, samo spravljanje ovog jela i brzo i jednostavno, a izuzetno zdravo. Ovoj vitičastoj ljepotici šume pridaju se svakojaka svojstva, od afrodizijačkog, pa do diuretičkog, nalazi se na svakom stolu za zdravlje i ljepotu, a sigurno je da je vrlo bogata brojnim mineralima i vitaminima poput kalija, kalcija i magnezija, folatima, vitamina C i B6 i brojnim drugim brojkama i slovima koje čine dobro našem zdravlju. Osim toga, šparoge se mogu i zasaditi, te nabaviti na boljim tržnicama (oboje se odnosi i na divlje, tanke i pitome, debele šparoge). Čiste se isto tako jednako, lomite ih dok ne dođete do donjeg, tvrdog dijela, koji nije jestiv, ali ga možete upotrijebiti za finu juhicu. Prokuhajte najprije očišćene i oprane šparoge vrlo kratko (minutu) u vodi. Izvadite ih i prelijte hladnom vodom i pustite da se ocijede. U istu vodu možete staviti i korijene, kuhati ih kratko, a zatim izvaditi i baciti, a saučuvati temeljac za juhu. Šparoge koje ste blanširali i ohladili možete tako i zalediti, kao i sam temeljac. Jedan dio svakako odvojite i sačuvajte i napravite jednu pravu zlatnu proljetnu fritaju! Za nju Vam je potrebno:

svežanj divljih šparoga

200 gr fine šunke

100 gr ementalera/gaude

5 jaja

sol, češnjak u prahu, curry, kurkuma i čili (opcionalno)

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Na tavicu dodajte malo maslaca ili ulja, a zatim par minuta pirjajte u tavici očišćene šparoge. Dodajte im na sitno nasjeckanu šunku, a zatim razbijte 5 jaja. sve to radite na laganoj do srednjoj vatri. Dodajte i na kockice nasjeckan ili nariban sir, te začine. Miješajte do željene konzistencije, ja volim da se sir rastopi, a da jaja nisu do kraja ispečena, nego da ostanu svilenkasta. Sve u svemu, treba Vam svega desetak minuta. Ako uz to imate vremena napraviti svježu salatu i domaći kruh…!Divota!

Kako vi volite šparoge? 🙂


When the daisies  are blooming,  happy and dancing , peonies grow swank ladies in his round pink fullness, a small bird chirping playfully flutter to your kitchen, you know that the time spring arrived. And you are responsible for his attention and  to pay tribute to its finest fruits. You can take a small daily walk after work / or sadly “jobbless” in the insipid Croatian reality, and enjoy singing nature and small miracles that you played in front of your face, and for which generally we don’t have time.
I am, as you might, or will be able to notice, a great admirer of the summer. I love these extreme temperatures, sea, sun, hundreds of species of various fruits and vegetables that thrills me with their colors and shapes, I like the abundance and strength of the summer, simply, it’s my time of the year. But I love the magic of each. It absolutely thrills me when me to get out in the yard and see how cherry blossomed like a happy bride, and how the Kiwi, who until yesterday looked desperately as if never anything on it will sprout again, started having green leaves and smiling in the sun … and make shade for the summer. Because the spring is ideal for reading a book in the sun, but in the summer we still comes in handy any shelter. However, I said B. in yesterday … I could use one it rocking chair what had the old lady in the novels of Agatha Christie … so that they can be moved depending on the weather. Imagine the scene in the old man a chair with a book … even to the blanket cover! 🙂 Every day you separate one part of the day to read (just ended with the Great Gatsby, finally, I like a big fan of crazy twenties I did you should not have let so long postponed reading this pearl of post-war period … of course I swallowed it in two afternoon lazing in the spring and winter pullover, while Delboy basked beneath me).
I used the free time and to do some pics small beauties of “criminal organization” as we have it and Didi B.i I called, as he took a short break from their menacing march. Part of the pride carries his unusual name. The rest of the time, when you are very busy, separating the careful cooking and painting food. Anthony Bourdain, the other day said that New York should never even try to put a bite in your mouth until you photographed it on what you just meet his … so, be careful, do not be bumping until you hear blinding click, click of the plate.
This our Mediterranean spring, luckily there are a few kings and queens, which are available exclusively only at that specific, short time, as it usually happens with the nobility. And the most traditional way of preparing the queen spring is definitely scrambled eggs!
Except that it would be good if a little exercise your muscles while you are reading asparagus in the woods, if you are not afraid of snakes, only the preparation of meals and quick and easy, and extremely healthy. This ornamented beauty forest can attach all kinds of properties, of aphrodisiac, to the diuretic, is on every table for health and beauty, and it is certain that it is very rich in many vitamins and minerals such as potassium, calcium and magnesium, folate, vitamin C and B6 and a number of other numbers and letters that make good our health. Moreover, asparagus can be planted and, and get the better markets (both referring to the wild, thin and gentle, thick asparagus). Net is also the same, crush them until you reach the bottom, the hard part, which is not edible, but it can be used to fine you some soup. Boil first cleaned and washed asparagus very short (one minute) in water. Remove them and cover with cold water and allow to drain. The same water can put the roots, cook them briefly, and then pull out and throw a saučuvati foundation for soup. Asparagus you blanširali and cooled can and freeze, as well as the foundation. One particular part of the course, and save and create a true golden spring frittata! For her, you need:
bunch of wild asparagus
200 g of fine ham
100 gr Emmental / Gouda
5 eggs
salt, garlic powder, curry, turmeric and chili (optional)
In the pan, add a little butter or oil, then cook for a few minutes in the pan cleaned asparagus. Add them to the finely chopped ham, and then break the 5 eggs. everything you do on low to medium heat. Add diced and chopped or grated cheese and spices. Mix until desired consistency, I like the cheese melts and eggs that are not fully baked, but to remain silky. All in all, you need only ten minutes. If in addition you have the time to make a fresh salad and homemade bread …! Wonderful!
How do you like asparagus?

 

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