30. listopada 2010.

Grah gigantes sa špinatom zapečen u pećnici


Ovo jelo se priprema s grahom gigantes (fasolia gigantes), karakterističnim za Grčku, koji je, kao što i samo ime govori, velikih dimenzija (širi dio je veći od 3 cm). Vrsta graha gigantes se rijetko može naći izvan Grčke (bilo mi je nemoguće pronaći ime na hrvatskom), te se ne bi trebala zamijeniti za ostale vrste velikog bijelog graha.
Uzgaja se u 3 regije: Kastoria, Florina i Drama, a od 2003. ima EU oznaku zaštićene geografske indikacije.


Zapečeni grah gigantes je jedno od jela koja možete pronaći u gotovo svakoj grčkoj taverni. Recept koji slijedi je mali odmak od tipičnog recepta, jer mu je dodatak špinat (zdravije ne može, zar ne?).
Recept je tradicionalan za grad Prevezu (grad na zapadu Grčke).

Sastojci za 6 osoba:
  • 0.5 kg graha gigantes
  • 1 kg špinata   
  • oko 0.5 kg svježih rajčica ili 1 konzerva nasjeckanih
  • maslinovo ulje
  • 1 veći luk
  • 3 češnja češnjaka
  • 2 - 3 mlada luka
  • 4 žlice nasjeckanog svježeg peršina
  • 2 žlice nasjeckanog svježeg kopra
·         
Postupak:
  • Namočite grah preko noći u puno vode
  • Nakon što ste ga dobro isprali, stavite ga kuhati u dovoljno slane vode, oko 1 h, dok malo ne omekša – treba biti polu kuhan
  • Na malo ulja popržite sitno narezani luk i protisnuti češnjak
  • Ogulite rajčice, sitno ih narežite i dodajte u posudu s lukom i češnjakom. Kuhajte oko 10 minuta dok se umak malo ne zgusne, te dodajte peršin
  • Prelijte umak preko graha kojeg ste prethodno stavili u posudu za pečenje
  • Pecite u unaprijed zagrijanoj pećnici na 200°C oko 50 minuta
  • Očistite i operite špinat
  • U velikoj posudi zagrijte 2 žlice ulja i prepržite nasjeckani mladi luk
  • Kada luk zažuti dodajte špinat i vlasac, te sve lagano pirjajte oko 3 minute
  • Dodajte grahu špinat, sve dobro promiješajte te vratite u pećnicu na još 15 minuta, dok grah potpuno ne omekša
  • Možete poslužiti toplo ili hladno


Kαλή όρεξη!

Ovoj recept prilažem kao moju ulaznicu za igru  "Ajme, koliko nas je" (pokrenutu od Snježane s bloga "Dalmacija Down Under"), koju ovaj mjesec vodi Tanja s bloga "U dzaku brašna", s temom: grah, leća i bob.
Ovo je prvi put da sudjelujem :)

Broj komentara: 20:

V. kaže...

Inace nisam neki ljubitelj graha, zapravo nikad me cak ni izgledom ne privuce, ali na ovim slikama izgleda odlicno.
Međutim, sta je s lukom? Da li ga se puno osjeti pri konzumiranju buduci da ima i mladog i "obicnog" luka?

mojamediteranskakuhinja kaže...

Hvala :)
Što se tiče količine luka, na ovu količinu ostalih sastojaka (1 kg špinata, 0.5 kg graha) je ok, no ako ti se ne sviđa, možeš i preskočit npr. mladi luk, ili smanjiti količine obojeg.
Pirjan je i pečen, tako da ga se i ne osjeti ;)

V. kaže...

Two thumbs up! :)
Isprobat cu varijaciju na temu buduci da gigantes-a sumnjam da cu naci na obliznjem pazaru :)

Jelena kaže...

Dobrodošla u svet blogovanja! I ja sam tako mesec dana merkala, šunjala se po tuđim blogovima i tako googlovala kako napraviti blog i bez ičije pomoći evo mene blogujem. Na mom blogu imaš blogroll kojim sam se trudila da obuhvatim sve blogove sa prostora bivše Jugoslavije. Ova kombinacija mi se dopada iako je nika nisam videla. Polako se priključi i prati ostale blogove i videćeš kako su sve blogerice super.

mojamediteranskakuhinja kaže...

Draga Jelena, HVALA TI na dobrodošlici! Super mi je tvoj blog:)

Budem po malo "prostudirala" tvoj blogroll. Stvarno ima puno bloggerica s prekrasnim blogovima, receptima i slikama, trebat će mi vremena i vremena da ih sve "posjetim" ;)

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