Warm RHAPSODY - Shurlice with surimi and pesto

Preparation steps

• This dish can be yours: 1. hot / cold appetizer or 2. hot / cold main course! All in all, it is truly a thankful dish for all occasions. Preparation is very simple and enjoyment guaranteed. Gourmets also indulge in sweetness! !! :) And one small info before the very beginning: - Don't pay attention to the excess text, because I'm a detailist and a pizza person, so I have to, what are you going to do. But that's why the preparation of the meal itself is only 5 minutes, and with cooking the dough for 10 minutes, that's only 15 minutes for you in total!
• For the Marinade: Put in one small bowl / plate and then mix everything together well: (1) olive oil, (2) garlic (finely diced), (3) fish seasoning 'I personally use' fish addition to dishes', but you can freely add a little ordinary or some other spice or a mixture of spices for fish, ie who likes and / or has spices at home), (4) a Mediterranean mixture of herbs (because it already contains: rosemary , thyme, savory, basil, tarragon I personally use this Mediterranean mixture in which all these ingredients are already mixed together, but you are free to add all the same spices together via Mediterranean mixture or maybe individually just some of them, e.g. only rosemary and basil, is a matter of taste.The nice thing about this recipe is that nothing is fixed, so your own ideas and creations are welcome!), (5) fresh parsley. * ADDITIONAL - And here's a great tip for parsley: I personally have chopped and frozen parsley at home in a small plastic container. This amount of parsley can last for a longer period of time (up to 6 months), without having to run to the store extra at the last minute just because of the parsley. Here, my dear ladies, if you want to save on your precious time and save your nerves, do this with freezing parsley, and you can like me always lipo at home have your own: fresh, excellent taste and available from 0-24h, parsley for all Your wonderful dishes: from soup, through juice, all the way to decorations. .
• Cut the surimi sticks into small cubes (size as desired) and mix them into the marinade. * ADDITIONAL - The total amount of surimi sticks is as needed: more or less, as you like. ** SURIMI STICKS are: a "fish-based food" product (literally: 'minced fish'), which is intended as a substitute / imitation for lobster, crab and other shellfish meat. It has already been heat-treated, so you can and / or do not have to further heat-treat it as needed.
• Meanwhile, put the šurlice in water to cook. * ADDITIONAL - There are them in almost every store and it is actually (for those who may not know the name): small, sweet, twisted dough, also great tasting - something like 'dumplings / small rolls'. If you don't happen to have šrulici at home or you don't want to use them, don't worry about your food. You are free to use any other dough instead of šurlica. The water in which you will cook šurlice, it is always good to add a little salt and a few drops of oil (preferably in this olive recipe), then stir from time to time during cooking so that they do not stick (as with any cooking of any Paste). Šurlice are cooked approx. 10 min
• When the šurlice are almost done, put the marinade with surimi on an already heated pan and mix everything well once again (this is done to soften the taste of fresh garlic in the dish, and at the same time to combine the whole dish and keep it warm when serving) . Then feel free to add 1-2 tablespoons of red wine (any) to the dish, so that the marinade is in the pan for about 2-4 minutes while stirring. At the very end, add a large spoonful of Pesto Genovese (4 tablespoons, 'plus-minus', ie as needed and / or to taste as you personally prefer - feel free to always try for a more accurate ratio and better final taste), and mix everything together well . * ADDITIONAL - PESTO can be bought / homemade (there are also recipes on the web how to make homemade)
• In the meantime, drain the šurlice in a strainer, because they will be ready, so just add them to the pan and mix well, so that the pesto and šurlice combine nicely, and that the dish looks desirable and tempting.
• For those who encounter the sauce for the first time with the name: Pesto Genovese, here is an info picture, so you know what to do or what exactly to look for in the shop by appearance / color.
• P.S. For lovers of cold dishes and those who may prefer and love more Intense taste of garlic and sea crabs, good news! :) So, you can also prepare this dish this way: - do not put the marinade with surimi on the pan and do not add wine, but just lightly and well mix: - pesto, - šurlice and - marinade, and your delicious dish is ready (of course , rinse the šurlice after cooking with cold water -> and ... it is (I note) only for the brave, who due to time constraints have to use this 'speed trick' .. such as when you run from job to job, and you only have 20 minutes for both the preparation and the tasting of your meal. Yummy, yummy! ;)