Knedle od kruha / Bread dumplings

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knedle od kruha

Ultra fine i obožavane knedle u obliku rolade.
Nedavno se na vikendici okupilo društvance i pripremili smo najbolji srneći gulaš. Zapravo, prijatelj ga je pripremio. Prijatelji. Gluaš smo prepustile dečkima i sad mi je drago što jesmo. Općepoznato uparivanje gulaša s knedličkama od kruha tad je bilo neuspješno, zahvaljujuć meni: mislim da sam napravila najgore knedle od kruha ikad. Zapravo, nisu to bile knedle, nisu imale nikakav oblik, sve se raspalo, nisam imala jaja niti slanine za smjesu... Jestivo je bilo, ali nedovoljno.
Nedavno sam kod prijateljice listala neku knjižicu s receptima i naletjela na ovaj. Pun pogodak. Poprilično praktično je raditi knedle ovako umotane u krpu, u roladu pa ju kasnije jednostavno narezati na šnite. Ukoliko ćete od smjese ipak oblikovati kuglice, činite to mokrim rukama i pokušajte ih što bolje zagladiti.
Mene knedle od kruha uvijek podsjećaju na mamine nedjeljne ručkove. To je tako prosto jednostavno jelo, odnosno prilog (okej, nekoć su se jele i samostalno, ili npr. uz kiselo vrhnje), a toliko dobro. Nisam imala stari kruh, ali nije nužan.

knedle
  • 300 g bijelog kruha
  • 20 g suhe slanine
  • 30 g maslaca
  • 1 manja glavica luka
  • 200 ml mlijeka
  • 2 jaja
  • sol
  • papar
  • malo muškatnog oraščića
  • 2 žličice sjeckanog peršina
  • malo krušnih mrvica
1. Kruh narežite na kockice i kratko popržite na rastopljenom maslacu.
2. U drugoj tavi popržite slaninu narezanu na sitne kockice i sitno nasjeckani luk. Dodajte kruhu. Dodajte i sitno sjeckani peršin.
3. Umutite mlijeko i jaja, prelijte preko krušne smjese, dobro izmjesite. Neka odstoji 20 min.  Zatim još jednom izmjesite.
4. Zagrijte veliki lonac sa posoljenom vodom.
5. Čistu kuhinjsku krpu posipajte krušnim mrvicama. Na to položite smjesu od kruha i zarolajte u valjak. Dobro zamotajte u krpu i kuhajte u kipućoj vodi 20-ak min, na laganoj vatri.
6. Izvadite, ostavite da se malo prohladi, režite na šnite i poslužite uz meso i umak ili gulaš.


knedle od kruha2
                                                                       
                                                                                        Bread dumplings

Bread dumplings (knedle) are very much loved throughout Croatia. It’s just one of those dishes that reminds you of Sunday lunches, evokes childhood memories. With very few ingredients and steps involved, these are really easy to make.
Simple and humble, delicious, these dumplings are typical components of Central European cuisine and come in different forms. Most common are the round ones, but I decided to make a roulade, which you then cut into slices. In most versions, they are used as a side dish for meat stews (especially game) and are served with sauces. If you shape the mixture into balls, make sure you wet your hands, as you don’t want it to stick, and it will allow you to form nice, smooth dumpling balls. I shaped mine like a loaf of bread, which is then boiled in a napkin. The mixture consists of  bread, parsley, some spices, milk, eggs, onion and bacon.
  • 300 g white bread
  • 20 g bacon
  • 30 g butter
  • 1 small onion
  • 200 ml milk
  • 2 eggs
  • salt
  • pepper
  • a bit of nutmeg
  • a bit of breadcrumbs
  1. Heat butter. Cut bread into cubes, place them onto melted butter and fry on low heat for 10 minutes.
  2. In a different skillet, fry bacon cut into small cubes and finely sliced onion. Add bread cubes. Add finely chopped parsley.
  3. Whisk milk with eggs, salt, pepper and some nutmeg. Pour over the bread mixture, knead and let stand for 15-20 minutes. Then knead once more.
  4. Bring large pot of salted water to boil.
  5. Take clean kitchen napkin and sprinkle some breadcrumbs over it. Place the mixture onto it and shape it into a loaf of bread. Place everything into boiling water and cook on low heat for about 20 minutes.
  6. Let cool slightly, cut into slices, serve with gravy and meat.


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