Prokelj with tuna

Surprisingly tasty dish, quick and easy preparations.

Preparation steps

I intended to make Radin Prokelj with bacon and chestnuts, but I had neither bacon nor chestnuts, so I combined the ingredients I have. And she was surprised at how delicious it turned out.
Clean the prosciutto from the outer leaves, wash it, cut it in half, then each half into 3-4 more parts. Pour about 1 liter of water into the sharp, add a teaspoon of salt and let it boil. When it boils, add the broth and cook for 5 minutes. Strain the cooked prosciutto, rinse with cold water and set aside.
Chop the leeks into rings. Fry the sesame in a deeper pan or pan with a thicker bottom, then take it out and set it aside.
Strain the canned tuna oil into the pan in which the sesame was baked. Add butter and heat over high heat, add leeks and fry for 2-3 minutes.
Add roasted sesame seeds, stir, then add tuna. Add the primrose leaf and marjoram and simmer for 5 minutes. Stir in the cooked prosciutto and heat for a few more minutes to connect everything. Add salt to taste.
Serve with cous cous prepared according to the instructions on the package.
Pleasant.

Chicken on a broth

The light meat of chicken or chicken only led to the preparation of light meals, for the sake of economy, but even in the everyday kitchen, the remnants of the former ritual remained as a spice with fragrant coastal herbs, such as laurel, rosemary, capers.

Chicken with vegetables

The abundance of fresh herbs is a hallmark of Belgian cuisine, and one of the typical examples of use is the recipe that follows. The ratio of the amount of meat and vegetables is also interesting - none of them prevails, everything is very harmonious!

Corn maneštra

Can you recognize a real Carniolan sausage? We will give you instructions. It must contain at least 68% pork, 12% beef and a maximum of 20% bacon, and may be added a little water, garlic, salt and pepper.

Grilled veal with roasted red peppers

You will not be able to resist veal cutlets with roasted peppers because everything was "rolled" in marinade with beer, so the experience can only be a wonderful perfection of a fine bite.

Poached fish

Poached-cooked, very light and fast, our dish is interesting because the fish is cooked and baked, and in a very modern, picturesque and delicious combination with vegetables.

Polish carp

Carp, pike, trout and catfish are often prepared baked or steamed and served with sauces. Many of these recipes have remained unchanged for generations, as well as this one in which the distinctive taste of carp is emphasized by beer and sweet - sour sauce.

Squid with prosciutto

In culinary terms, the light Mediterranean and the invigorating continent can go very well together. Before you put the squid in the oven, add the pieces of prosciutto to them, then arrange them on a plate topped with the roasting juice.

Tempting dish on the grill

Mushrooms have taken over the world of barbecue so much that meat lovers are the first to catch them, and for vegetarians they justify setting up a barbecue! Tempting bruschettas can be for both - vary them with and without bacon.

Rosa Cooking