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Bez punjenih paprika i tikvica mnogi ne mogu niti zamisliti ljeto, a i punjeni patlidžani imaju svoju vojsku obožavatelja. Ali što je s punjenim rajčicama? Nitko ih niti ne spominje. Barem ne kod nas. Jer u nekim drugim gastronomskim tradicijama punjene su pome veliki specijalitet - na primjer, Grci ih vole kombinirati s mljevenim mesom ili feta sirom, Talijani s nadjevima na bazi riže ili začinskog bilja, krušnih mrvica i ribanog tvrdog sira, u Indiji ih pune krumpirom, rižom i sirom paneer, na Bliskom istoku su im najdraže s mljevenom janjetinom i puno jakih začina, a tek da vidite što im sve rade u Meksiku... Postoji jako puno dobrih recepata za punjene pome, a u svom tom obilju neki osobito privlače pažnju. S dobrim razlogom.

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image
Shutterstock
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Perzijske punjene rajčice

Sastojci

250 g mljevene janjetine
5-6 rajčica
3 češnja češnjaka, sitno nasjeckana
1 luk
​2 žlice maslinovog ulja
2 žlice soka od limuna
1 žličica sušenog origana
½ žličice sušene metvice
½ vezice peršina
sol, papar

Priprema:

Zagrijte pećnicu na 190 stupnjeva Celzija.

U zdjelu dodajte mljevenu janjetinu, luk, češnjak, peršin (odvojite 1 žlicu), origano, metvicu, limunov sok i 1 žličicu soli. Oprezno izmiješajte prstima da se sastojci ravnomjerno rasporede u rahlu smjesu, a zatim ostavite sa strane.

Rajčicama odrežite vrhove i sačuvajte ih, a unutrašnjost izdubite pa ubacite u blender s maslinovim uljem, preostalom 1 žlicom nasjeckanog peršina i ½ žličice soli. Miješajte dok ne dobijete glatki umak.

Rajčice napunite smjesom od janjetine, poklopite ih odrezanim vrhovima i stavite u nauljenu posudu za pečenje, dodajte umak od rajčice pa posudu poklopite i stavite peći oko pola sata. Pustite ih da se hlade barem 20 minuta pa ih pospite nasjeckanim peršinom i poslužite.

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image
Shutterstock
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Pomodori alla Lucana

Sastojci:

6 rajčica
4 kriške starog kruha
60 ml maslinovog ulja
60 ml bijelog vina
4 češnja češnjaka
2 inćuna
5 žlica pinjola
1 žlica kapara
korica od 1 limuna
1/4 vezice peršina
sol

Priprema:

Izblendajte ili naribajte stari kruh u grube krušne mrvice. 

Na maslinovom ulju ispirjajte inćune. Kad se otope dodajte usitnjeni češnjak i dinstajte dok ne zamiriše. Ubacite krušne mrvice i miješajte dok ne porumene. Dodajte pinjole, kapare, peršin i limunovu koricu, promiješajte i kušajte te dodajte soli prema potrebi.

Zagrijte pećnicu na  190 stupnjeva Celzija.

Rajčice operite i osušite pa im odrežite vrh i sačuvajte ga. Uz pomoć žlice oprezno izdubite rajčice, a meso prebacite u zdjelu i zgnječite ga vilicom te mu dodajte malo soli.

Unutrašnjost svake rajčice pospite s malo morske soli i napunite smjesom od krušnih mrvica pinjola. Prelijte s nekoliko žlica pulpe od rajčice i prekrijte vrhovima rajčica.

Stavite ih jednu do druge u lagano nauljenu posudu za pečenje, ulijte vino ili vodu na dno posude i pecite u zagrijanoj pećnici 25 minuta. Punjene rajčice poslužite pokapane s malo maslinova ulja i ukrašene svježim peršinom.

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image
Pierre Hussenot/Foodcollection Via Afp
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Punjene rajčice na grčki način

Sastojci

6-8 srednje velikih rajčica
4 češnja češnjaka
​2 krumpira
1 luk
250 ml pirea od rajčice
250 ml vode
60 ml bijelog vina
70 g riže
70 g feta sira
50 g maslina bez koštica
30 g tostiranih pinjola ili badema
4 žlice maslinovog ulja
1 žlica nasjeckanog peršina
1 žlica nasjeckane mente
½ žlice svježeg kopra
½ žličice origana
sol, papar

Priprema:

Odrežite gornju četvrtinu svake rajčice i ostavite za kasnije. Izvadite meso i sačuvajte ga.

Krompir narežite na ploške pa ga poredajte u nauljenu posudu za pečenje, posolite i popaprite. Preko krumpira stavite rajčice

Zagrijte pećnicu na 190 stupnjeva Celzija. 

Na maslinovom ulju prodinstajte luk pa mu dodajte mu češnjak, kratko pirjajte pa dodajte meso rajčice, 120 ml pirea od rajčice i vino. Dodajte rižu, 120 ml vode i sol pa pustite da zavrije, a zatim smanjite vatru i kuhajte na laganoj vatri 8-10 minuta dok riža ne bude napola kuhana. Maknite s vatre i umiješajte pinjole, fetu, masline, papar i začinsko bilje (sačuvajte pola količine origana za kasnije).

Nadjenite rajčice pa preko nadjeva stavite odrezane vrhove. Pomiješajte preostali pire od rajčice, ostatak vode i origana te malo soli pa tim umakom prelijte krumpire i rajčice pa stavite u pećnicu na otprilike 45 minuta do sat vremena, odnosno dok se krumpir ne ispeče. 

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image
Shutterstock
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Punjene rajčice sa sirom i špinatom

Sastojci:

6 rajčica
200 g špinata
110 g krušnih mrvica
50 g parmezana
2 mlada luka
1 češanj češnjaka
½ luka 
2 žlice maslinovog ulja
½ žlice svježeg bosiljka
1 žličica origana
sol, papar

Priprema:

Zagrijte pećnicu na 190 stupnjeva Celzija, a posudu za pečenje premažite maslinovim uljem.

Rajčice prerežite na pola izdubite i posložite ih u posudu za pečenje.

Na maslinovom ulju ispirjajte luk, dodajte češnjak i pirjajte dok češnjak ne zamiriše. Dodajte mladi luk, kratko pirjajte pa dodajte špinat. Kad špinat uvene, dodajte krušne mrvice, parmezan, origano, sol, papar i svježi bosiljak. Dobro promiješajte i ostavite na vatri oko minutu.

Smjesu ravnomjerno rasporedite u rajčice pa pecite oko 25 minuta ili dok rajčice ne omekšaju.

 

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Bez punjenih paprika i tikvica mnogi ne mogu niti zamisliti ljeto, a i punjeni patlidžani imaju svoju vojsku obožavatelja. Ali što je s punjenim rajčicama? Nitko ih niti ne spominje. Barem ne kod nas. Jer u nekim drugim gastronomskim tradicijama punjene su pome veliki specijalitet - na primjer, Grci ih vole kombinirati s mljevenim mesom ili feta sirom, Talijani s nadjevima na bazi riže ili začinskog bilja, krušnih mrvica i ribanog tvrdog sira, u Indiji ih pune krumpirom, rižom i sirom paneer, na Bliskom istoku su im najdraže s mljevenom janjetinom i puno jakih začina, a tek da vidite što im sve rade u Meksiku... Postoji jako puno dobrih recepata za punjene pome, a u svom tom obilju neki osobito privlače pažnju. S dobrim razlogom.

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image
Shutterstock
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Perzijske punjene rajčice

Sastojci

250 g mljevene janjetine
5-6 rajčica
3 češnja češnjaka, sitno nasjeckana
1 luk
​2 žlice maslinovog ulja
2 žlice soka od limuna
1 žličica sušenog origana
½ žličice sušene metvice
½ vezice peršina
sol, papar

Priprema:

Zagrijte pećnicu na 190 stupnjeva Celzija.

U zdjelu dodajte mljevenu janjetinu, luk, češnjak, peršin (odvojite 1 žlicu), origano, metvicu, limunov sok i 1 žličicu soli. Oprezno izmiješajte prstima da se sastojci ravnomjerno rasporede u rahlu smjesu, a zatim ostavite sa strane.

Rajčicama odrežite vrhove i sačuvajte ih, a unutrašnjost izdubite pa ubacite u blender s maslinovim uljem, preostalom 1 žlicom nasjeckanog peršina i ½ žličice soli. Miješajte dok ne dobijete glatki umak.

Rajčice napunite smjesom od janjetine, poklopite ih odrezanim vrhovima i stavite u nauljenu posudu za pečenje, dodajte umak od rajčice pa posudu poklopite i stavite peći oko pola sata. Pustite ih da se hlade barem 20 minuta pa ih pospite nasjeckanim peršinom i poslužite.

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Shutterstock
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Pomodori alla Lucana

Sastojci:

6 rajčica
4 kriške starog kruha
60 ml maslinovog ulja
60 ml bijelog vina
4 češnja češnjaka
2 inćuna
5 žlica pinjola
1 žlica kapara
korica od 1 limuna
1/4 vezice peršina
sol

Priprema:

Izblendajte ili naribajte stari kruh u grube krušne mrvice. 

Na maslinovom ulju ispirjajte inćune. Kad se otope dodajte usitnjeni češnjak i dinstajte dok ne zamiriše. Ubacite krušne mrvice i miješajte dok ne porumene. Dodajte pinjole, kapare, peršin i limunovu koricu, promiješajte i kušajte te dodajte soli prema potrebi.

Zagrijte pećnicu na  190 stupnjeva Celzija.

Rajčice operite i osušite pa im odrežite vrh i sačuvajte ga. Uz pomoć žlice oprezno izdubite rajčice, a meso prebacite u zdjelu i zgnječite ga vilicom te mu dodajte malo soli.

Unutrašnjost svake rajčice pospite s malo morske soli i napunite smjesom od krušnih mrvica pinjola. Prelijte s nekoliko žlica pulpe od rajčice i prekrijte vrhovima rajčica.

Stavite ih jednu do druge u lagano nauljenu posudu za pečenje, ulijte vino ili vodu na dno posude i pecite u zagrijanoj pećnici 25 minuta. Punjene rajčice poslužite pokapane s malo maslinova ulja i ukrašene svježim peršinom.

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image
Pierre Hussenot/Foodcollection Via Afp
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Punjene rajčice na grčki način

Sastojci

6-8 srednje velikih rajčica
4 češnja češnjaka
​2 krumpira
1 luk
250 ml pirea od rajčice
250 ml vode
60 ml bijelog vina
70 g riže
70 g feta sira
50 g maslina bez koštica
30 g tostiranih pinjola ili badema
4 žlice maslinovog ulja
1 žlica nasjeckanog peršina
1 žlica nasjeckane mente
½ žlice svježeg kopra
½ žličice origana
sol, papar

Priprema:

Odrežite gornju četvrtinu svake rajčice i ostavite za kasnije. Izvadite meso i sačuvajte ga.

Krompir narežite na ploške pa ga poredajte u nauljenu posudu za pečenje, posolite i popaprite. Preko krumpira stavite rajčice

Zagrijte pećnicu na 190 stupnjeva Celzija. 

Na maslinovom ulju prodinstajte luk pa mu dodajte mu češnjak, kratko pirjajte pa dodajte meso rajčice, 120 ml pirea od rajčice i vino. Dodajte rižu, 120 ml vode i sol pa pustite da zavrije, a zatim smanjite vatru i kuhajte na laganoj vatri 8-10 minuta dok riža ne bude napola kuhana. Maknite s vatre i umiješajte pinjole, fetu, masline, papar i začinsko bilje (sačuvajte pola količine origana za kasnije).

Nadjenite rajčice pa preko nadjeva stavite odrezane vrhove. Pomiješajte preostali pire od rajčice, ostatak vode i origana te malo soli pa tim umakom prelijte krumpire i rajčice pa stavite u pećnicu na otprilike 45 minuta do sat vremena, odnosno dok se krumpir ne ispeče. 

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image
Shutterstock
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Punjene rajčice sa sirom i špinatom

Sastojci:

6 rajčica
200 g špinata
110 g krušnih mrvica
50 g parmezana
2 mlada luka
1 češanj češnjaka
½ luka 
2 žlice maslinovog ulja
½ žlice svježeg bosiljka
1 žličica origana
sol, papar

Priprema:

Zagrijte pećnicu na 190 stupnjeva Celzija, a posudu za pečenje premažite maslinovim uljem.

Rajčice prerežite na pola izdubite i posložite ih u posudu za pečenje.

Na maslinovom ulju ispirjajte luk, dodajte češnjak i pirjajte dok češnjak ne zamiriše. Dodajte mladi luk, kratko pirjajte pa dodajte špinat. Kad špinat uvene, dodajte krušne mrvice, parmezan, origano, sol, papar i svježi bosiljak. Dobro promiješajte i ostavite na vatri oko minutu.

Smjesu ravnomjerno rasporedite u rajčice pa pecite oko 25 minuta ili dok rajčice ne omekšaju.

 

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Shutterstock Shutterstock Shutterstock Pierre Hussenot/Foodcollection Via Afp
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StoryEditorOCM
Slano4 top ideje

Svi pune paprike, patlidžane i tikvice, ali što je s rajčicama? Zbog ovih ćete se recepata zaljubiti u punjene pome

Piše Tea Sumić Miletić
18. kolovoza 2023. - 11:11

Bez punjenih paprika i tikvica mnogi ne mogu niti zamisliti ljeto, a i punjeni patlidžani imaju svoju vojsku obožavatelja. Ali što je s punjenim rajčicama? Nitko ih niti ne spominje. Barem ne kod nas. Jer u nekim drugim gastronomskim tradicijama punjene su pome veliki specijalitet - na primjer, Grci ih vole kombinirati s mljevenim mesom ili feta sirom, Talijani s nadjevima na bazi riže ili začinskog bilja, krušnih mrvica i ribanog tvrdog sira, u Indiji ih pune krumpirom, rižom i sirom paneer, na Bliskom istoku su im najdraže s mljevenom janjetinom i puno jakih začina, a tek da vidite što im sve rade u Meksiku... Postoji jako puno dobrih recepata za punjene pome, a u svom tom obilju neki osobito privlače pažnju. S dobrim razlogom.

Perzijske punje...

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11. svibanj 2024 23:12