Oda proljeću II. – Foccacia sa šparogama/Asparagus foccacia

spargl

Što se tiče šparoga i proljeća, neko univerzalno je pravilo kako se slažu s jajima, šunkom, sirom, a strašno vole i hollandaise sos.

Ovaj mi je recept strašno drag jer je jedno od onih jela koje vas odvedu točno u ono vrijeme kada ste ga spremali, jer je nešto bilo posve drugačije, probode vas neka ugodna nostalgija i sjetite se ljudi koje ste u tom trenutku obradovali s ovim jelom. Tada sam živjela kod prijateljice u Bad Nauheimu, bio je to jedan od onih trenutaka kada se osjećate hrabro otići negdje posve sami, a jedini ljudi koji su uz vas su oni koje su vam bili najbolji prijatelji u igri prije skoro 15 godina. I osjećate se zbog toga nekako dobro…jer se možda osjećate hrabro…a s druge strane, jer se osjećate nekako spokojno zbog činjenice da je prošlo toliko puno godina, i da se sve promijenilo, a opet, sve je nekako ostalo isto. I čak postoje ljudi na koje se možete osloniti… Bad Nauheim je strašno čist grad, s puno cvijeća i parkova, s pravom njemačkom disciplinom, gdje, kada prođe radno vrijeme, ulice su čiste i prazne, radi tek nekoliko talijanskih restorana koji služe večeru. I tako sam ja, jedne lijepe proljetne večeri nakon posla, hodajući polupraznom ulicom okruženom vilama s vitičastim prozorima i svijetlim plavim fasadama, stala u dućanu u centru i kupila pitome šparoge i još neke stvarčice i dobila inspiraciju za jednu finu sočnu pitu sa šparogama, inspiriranu talijanskim klasikom. Ono što vam je potrebno za ovu finu pitu je:

600 gr brašna (obično ili pirovo)

šačica ružmarina

po želji sjemenke lana

kvasac, žlica meda, žličica šećera, žlica soli, žlica brašna

1,5 dcl maslinovog ulja

2 dcl jogurta

400 gr šparoga (pitome ili divlje)

300gr šunke

200 gr gaude ribane

holandaise sos gotovi/vrhnje za kuhanje ili 70 gr maslaca, žumanjak, malo limuna i soli

3 jaja, sol, papar, čili, češnjak u prahu

spargl2

As for the asparagus and spring, a basic rule to combine asparagus is with eggs, ham, cheese and hollandaise sauce.

This is my recipe terribly expensive because it is one of those dishes that take you exactly at the time when you’re ready, because it was something completely different, pierced you a pleasant nostalgia and remember the people that you are in that moment, glad with this dish. Then I lived with a friend in Bad Nauheim, it was one of those moments when you feel brave to go somewhere all alone, and the only people who are with you are those that you were the best friends in the game almost 15 years ago. I feel good about it anyway … because you might feel brave … and on the other hand, because you feel somehow peacefully due to the fact that it’s been so many years, and that everything has changed, and yet everything is somehow remained the same . And even there are people that you can rely on … Bad Nauheim is terribly clean city, with lots of flowers and parks, with the right German discipline, which, when passed hours, the streets are clean and empty, for the sake of a few Italian restaurants that serve dinner. And so am I, one beautiful spring evening after work, stood in a half-empty market in the center and bought a gentle asparagus and some other things and get inspiration for a nice juicy pie with asparagus, inspired by the Italian classic. What you need for this fine pie is:

600 g flour

Optional linseed

a bunch of rosemary

yeast, a tablespoon of honey, a teaspoon of sugar, a spoonful of salt, a tablespoon of flour

1.5 ml olive oil

2 ounces of yogurt

400 g asparagus (tame or wild)

300g ham

200g grated gouda

holandaise sauce finished or 70 grams of butter, egg yolk, lemon and a little salt

3 eggs


Kvasac pustite da se diže sa žlicom šećera, medom i brašnom. Prosijte brašno (ako vam se da, meni se uglavnom ne da 🙂 ) i dodajte mu sol. Nasjeckajte ružmarin na sitno i i njega dodajte brašnu. Kad se smjesa s kvascem digne, dodajte ju brašnu. Sa strane promiješajte jogurt i maslinovo ulje. Polovicu te smjese ulijte u brašno i napravite meko tijesto. Možete to učiniti i s nastavcima za tijesto, svakako pazite da tijesto ne premijesite. Stavite sa strane da se digne. I savjet moje bake, pomoć kod dizanje tijesta – napunite veću zdjelu vrućom vodom i u nju stavite posudu s tijestom. Naravno, pazite da voda ne uđe unutra. To će ubrzati proces dizanja. Kad se tijesto udvostručilo, prebacite ga na papir za pečenje i presmotajte dva puta kao knjigu nauljenim rukama. Nemojte mijesiti tijesto! Ostavite ga još pola sata da se diže.Upalite pećnicu na 180.

Šparoge prokuhajte dvije minute, nasjeckajte na željenu veličinu, nasjeckajte i šunku i naribajte sir. Umak ćete napraviti zapravo vrlo jednostavno, rastopite maslac i otklonite s njega bijeli sloj s vrha, važno je da bude posve glatko. Žumanjak tucite na pari, dodajte mu sol i limunov sok, te maslac u uskom, polaganom mlazu neprestanu miješajući pjenjačom. Kada dobijete svilenkasti umak, dodajte ga šparogama. Ovaj možete i zamijentii vrhnjem za kuhanje ako želite skratiti postupak. Dodajte još i jaja i začine.

Nakon toga ga ručno razvucite i utisnite prste u njega, napravite lijepe nabore. Prelijte preko tijesta ostatak jogurta i maslinovog ulja, razmažite ga i utisnite rukama. Nakon toga prelijte preko i smjesu sa šparogama. Pecite oko 40 minuta na 180 ili dok ne porumeni! Poslužite uz osmijeh i pivo i razveselite drage drage ljude! 😀

Dodatni savjet:

Puno toga čitamo u zadnje vrijeme o zdravim zamjenama za bijelo brašno, često nauštrb okusa, kada želimo neke tradicionalne recepte. Mogu reći kako je pirovo obično bijelo brašno (može se u Mulleru pronaći) uistinu odlična zamjena. Iskušala sam ovaj recept i s njim, nije bilo kompromisa u dobivanju konačnog okusa!


Yeast – let it rise with a spoon of sugar, honey and flour. Sift the flour (if you do that, I mainly don’t do that :)) and add the salt. Chop finely rosemary and add it to the flour. When the mixture of yeast get’s up, add it to the flour. On the side mix yogurt and olive oil. Pour half of this mixture in the flour and make a soft dough. You can do it also mechanicaly with extensions for dough, be sure to make sure the dough does not shuffle too much. Put aside to rise. A tip from my grandmother, help the dough to rise with a large bowl of hot water in which you are going to put  the bowl with the dough. Of course, make sure the water does not get inside. This will speed up the process of rising. When the dough has doubled, put on a baking sheet and roll it twice as a book with oiled hands. Do not knead the dough! Leave it for half an hour to rise. Turn on the oven on 180 C.

Asparagus – boil two minutes, chop to wished size, chop the ham and grate the cheese. The sauce is really very simple, melt the butter and remove from it the white layer from the top, it is important to be completely smooth. Yolk can beat steamed, then add the salt and lemon juice, and butter in a narrow, slow stream stirring constantly with a whisk. When you get a silky sauce, add the asparagus. You can substitute the sauce with cream if you want to shorten the process. Add the eggs and spices.

Then it manually extend and push your fingers into it, make beautiful sets. Pour over the dough rest yogurt and olive oil, spread it and push hands. Then pour the mixture over the asparagus. Bake about 40 minutes at 180 or until golden brown! Serve with a smile and a beer! : D

Additional advice:

We read a lot lately about healthy substitute for white flour, often at the expense of taste when we want some traditional recipes. I can say that is a hollow usually flour (you can find in Muller) truly excellent replacement, I’ve tried this recipe and with it, this does not bother when it comes to getting the final taste!

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