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  • Articoke S Teletinom

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    Ines Kolaković
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    This document provides a recipe for artichokes with veal. It calls for cooking artichokes with olive oil, garlic, parsley and lemon juice. The artichokes are then baked covered in a mixture of olive oil and water. Thin veal cutlets are seasoned with Vegeta and pan fried in butter and olive oil. The baked artichokes and pan fried veal cutlets are served together.

    Original Description:

    ukusno jelo s artičokama

    Original Title

    Articoke s Teletinom

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    This document provides a recipe for artichokes with veal. It calls for cooking artichokes with olive oil, garlic, parsley and lemon juice. The artichokes are then baked covered in a mixture of olive oil and water. Thin veal cutlets are seasoned with Vegeta and pan fried in butter and olive oil. The baked artichokes and pan fried veal cutlets are served together.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    57 views1 page

    Articoke S Teletinom

    Uploaded by

    Ines Kolaković
    This document provides a recipe for artichokes with veal. It calls for cooking artichokes with olive oil, garlic, parsley and lemon juice. The artichokes are then baked covered in a mixture of olive oil and water. Thin veal cutlets are seasoned with Vegeta and pan fried in butter and olive oil. The baked artichokes and pan fried veal cutlets are served together.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Autor: coolinarika

    Artioke s teletinom
    "Ljekovitu" artioku, koja nosi i laskavu titulu "uvara zdravlja", poznavali su i stari Egipani, a danas se koristi za pripremu raznih jela, kojima je zajedniko koritenje maslinova ulja. Probajte izvrsnu kombinaciju artioka s odrescima teletine.
    Sastojci

    4 osobe
    8 artioka 1 limun

    1 eanj protisnutog enjaka 2 lice nasjeckanog perina papar ulje (za pokapavanje artioka) 150 ml maslinova ulja 150 ml vode 1 lica Vegete

    Za odreske:
    600 g teletine od buta 1 lica maslaca 1 lica maslinova ulja 1 lica Vegete

    1h i 20min

    Srednje zahtjevno

    Priprema 1. Artiokama odstranite vanjske drvene listove, odreite peteljke i otre vrhove pa ih namoite u hladnoj vodi s limunovim sokom. 2. Nakon par minuta ih ocijedite, paljivo rastvorite, napunite mjeavinom perina i enjaka, pospite Vegetom, paprom, nakapajte uljem, a zatim listove stisnite jedan uz drugi. 3. Sloite ih naopako u nauljenu vatrostalnu posudu, prelijte mjeavinom ulja i vode tako da budu prekrivene tekuinom. Pecite u penici zagrijanoj na 180C oko sat vremena. 4. Teletinu nareite na tanke odreske. Lagano ih potucite, pospite Vegetom i pecite na mjeavini maslaca i maslinova ulja sa svake strane. Posluivanje Peene telee odreske posluite uz delikatesne artioke s umakom. Savjet Da bi artioke bile mekane, tijekom peenja moraju biti potpuno uronjene u mjeavinu maslinova ulja i vode.

    www.coolinarika.com

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