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Slana zobena kaša sa špinatom

Slana zobena kaša sa špinatom
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Nutritivne vrijednosti

Po porciji od 250 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 180 kcal
9% DV
Ukupne masti 3.0g
5% DV
Ukupni ugljikohidrati 30.0g
10% DV
Proteini 8.0g
16% DV

O proizvodu

Topla, zasitna zdjela zobenih pahuljica kuhanih s mekanim špinatom za jednostavan slani obrok. Zob daje kremastu bazu, a špinat svježinu i dodatne hranjive tvari.

Sastojci

Slana zobena zdjela sa špinatom

2. Uvodna napomena


Ovo je suzdržana zdjela tihe dubine: zob kuhana do podatne, slane kaše i umiješana sa špinatom u posljednjem trenutku kako bi mu boja ostala živa, a okus čist. Sa samo dva sastojka, uspjeh jela u potpunosti ovisi o teksturi, vremenu i preciznosti. Treba se jesti kao jedan skladan zalogaj sa žlice — mekan, zelen i nježno mineralan.

3. Osnove recepta


  • Kategorija jela: Slana zdjela od žitarica

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta obroka: Doručak ili lagani obrok

  • Prinos: 1 zdjela

  • Veličina porcije: 250 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme kuhanja: 12 minuta

  • Ukupno vrijeme: 17 minuta

  • Težina: Lako


    • 4. Oprema


  • Mali lonac, 1 L

  • Drvena kuhača ili lopatica otporna na toplinu

  • Digitalna vaga

  • Zdjela za posluživanje


    • 5. Sastojci


    Glavna komponenta


  • Zob, 70 g

  • Špinat, 180 g


    • 6. Postupak


  • 1. Stavite zob u mali lonac i dodajte toliko vode da je prekrije za oko 20 mm. Zakuhajte do laganog vrenja na srednje jakoj vatri i kuhajte 8 do 10 minuta, redovito miješajući, dok zob ne omekša, a tekućina se ne reducira do rijetke, kremaste konzistencije.


  • 2. Dodajte špinat u šakama, dopuštajući da svaka dodana količina uvene prije nego što dodate sljedeću. Nastavite kuhati 2 do 3 minute, lagano miješajući, dok špinat potpuno ne splasne, ne postane sjajan i ravnomjerno raspoređen kroz zob.


  • 3. Maknite lonac s vatre i ostavite jelo da odstoji 1 minutu. Završna tekstura treba biti gusta, ali takva da se može jesti žlicom, sa zobi koja je mekana i špinatom koji popušta pod zubom bez da postane taman ili vlaknast.


    • 7. Završavanje i posluživanje


    Žlicom prebacite zob u zagrijanu zdjelu za posluživanje i lagano poravnajte površinu stražnjom stranom žlice. Poslužite odmah, dok je smjesa još kremasta, a špinat zadržava svoj svježi zeleni karakter.

    8. Profesionalne napomene


    Kuhajte zob suzdržano; pretjerana redukcija učinit će zdjelu teškom umjesto elegantnom. Dodajte špinat tek na kraju kako bi omekšao bez gubitka strukture. Gotovo jelo treba se držati zajedno rahlo, nikada kruto.
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