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Jedno od najpopularnijih jela od krumpira u posljednjih je par godina, bez sumnje, hasselback krumpir. Možda vam je asocijacija na taj naziv Mitch iz Spasilačke službe, no podsjetit ćemo vas: taj se u stvarnom životu prezivao Hasselhoff. Slično, ali različito. A što uopće znači taj naziv, hasselback?

Hasselbacking je naziv kuharske metode u kojoj se krumpir ili neko drugo povrće poprečno zarezuje s puno paralelnih rezova koji ne dosežu sve do kraja pa tvore svojevrsne džepiće. Na taj se način stvara puno veća površine za primanje okusu i stvaranje dodatne teksture. 

Ime Hasselback dolazi od restorana u Stockholmu, zvanog Hasselbacken, gdje je recept za ovakve krumpire prvi put predstavljen još 1940-ih. Ova tehnika izgleda impresivno, ali je iznenađujuće jednostavna za izvođenje. 

Mnogi se kuhari, da bi lakše povukli niz paralelnih rezova koji ne smiju doseći do kraja koristi kineskim štapićima za jelo, metalnim slamkama ili štapićima za ražnjiće. Pokušajte, nije teško, a omogućit će vam puno prostora za igru sastojcima i okusima - u proreze možete utrljati začine, ali ih isto tako možete ispuniti suhomesnatim delikatesama, sirom, tankim ploškicama drugog povrća... 

Hasselback krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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Jedno od najpopularnijih jela od krumpira u posljednjih je par godina, bez sumnje, hasselback krumpir. Možda vam je asocijacija na taj naziv Mitch iz Spasilačke službe, no podsjetit ćemo vas: taj se u stvarnom životu prezivao Hasselhoff. Slično, ali različito. A što uopće znači taj naziv, hasselback?

Hasselbacking je naziv kuharske metode u kojoj se krumpir ili neko drugo povrće poprečno zarezuje s puno paralelnih rezova koji ne dosežu sve do kraja pa tvore svojevrsne džepiće. Na taj se način stvara puno veća površine za primanje okusu i stvaranje dodatne teksture. 

Ime Hasselback dolazi od restorana u Stockholmu, zvanog Hasselbacken, gdje je recept za ovakve krumpire prvi put predstavljen još 1940-ih. Ova tehnika izgleda impresivno, ali je iznenađujuće jednostavna za izvođenje. 

Mnogi se kuhari, da bi lakše povukli niz paralelnih rezova koji ne smiju doseći do kraja koristi kineskim štapićima za jelo, metalnim slamkama ili štapićima za ražnjiće. Pokušajte, nije teško, a omogućit će vam puno prostora za igru sastojcima i okusima - u proreze možete utrljati začine, ali ih isto tako možete ispuniti suhomesnatim delikatesama, sirom, tankim ploškicama drugog povrća... 

Hasselback krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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Slanospecijalitet

Ovakvi pečeni krumpiri bolji su od ijednih drugih, evo kako ćete ih napraviti uz pomoć malog trika. Možete ih i puniti!

Piše T. S. M.
17. travnja 2024. - 08:10

Jedno od najpopularnijih jela od krumpira u posljednjih je par godina, bez sumnje, hasselback krumpir. Možda vam je asocijacija na taj naziv Mitch iz Spasilačke službe, no podsjetit ćemo vas: taj se u stvarnom životu prezivao Hasselhoff. Slično, ali različito. A što uopće znači taj naziv, hasselback?

Hasselbacking je naziv kuharske metode u kojoj se krumpir ili neko drugo povrće poprečno zarezuje s puno paralelnih rezova koji ne dosežu sve do kraja pa tvore svojevrsne džepiće. Na taj se način stvara puno veća površine za primanje okusu i stvaranje dodatne teksture. 

Ime Hasselback dolazi od restorana u Stockholmu, zvanog Hasselbacken, gdje je recept za ovakve krumpire prvi put predstavljen još 1940-ih. Ova tehnika izgleda impresivno, ali je iznenađujuće jednostavna za izvođenje. 

Mnogi se kuhari, da bi lakše povukli niz paralelnih rezova koji ne smiju doseći do kraja koristi kineskim štapićima za jelo, metalnim slamkama ili štapićima za ražnjiće. Pokušajte, nije teško, a omogućit će vam puno prostora za igru sastojcima i okusima - u proreze možete utrljati začine, ali ih isto tako možete ispuniti suhomesnatim delikatesama, sirom, tankim ploškicama drugog povrća... 

Hasselback krumpir

Sastojci:

1 kg krumpira
3 žlice maslaca
maslinovo ulje
začinsko bilje po želji
češnjak
sol

Priprema:

Zagrijte pećnicu na 180 Celzijevih stupnjeva.

Stavite krumpir između dvije metalne slamke, debela ražnjića ili štapića za jelo. Vrlo oštrim nožem zarežite rez na jednom kraju krumpira i režite dok ne nož ne dotakne prepreku koju ste postavili. Napravite drugi, paralelni rez, kao da želite odrezati vrlo tanku plošku. Nastavite redati rezove sve dok cijeli krumpir nije prekriven usporednim rezovima.

Ponovite s ostalim krumpirima pa ih prebacite u posudu za pečenje i poprskajte ih maslinovim uljem. Pecite ih sat vremena u pećnici zagrijanoj na 210 Celzijevih stupnjeva.

Otopite maslac u tavi i dodajte nasjeckani češnjak, pirjajte ga jednu minutu pa ga izvadite.

Premažite svaki krumpir smjesom maslaca pa posudu za pečenje vratite u pećnicu i pecite još 30 minuta svakih 10 minuta premazujući krumpire maslacem.

Izvadite, pospite solju i začinima te poslužite.

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12. svibanj 2024 12:27