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Leča z oljčnim oljem in uvelo špinačo

Leča z oljčnim oljem in uvelo špinačo
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 350 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 360 kcal
18% DV
Skupne maščobe 16.0g
25% DV
Skupni ogljikovi hidrati 34.0g
11% DV
Beljakovine 19.0g
38% DV

O tem

Preprosta in nasitna jed iz mehke leče, premešane z uvelo špinačo in zaključene z oljčnim oljem. Okus je zemeljski in hranilen, jed pa se odlično obnese kot lažja glavna jed ali priloga.

Sestavine

Leča z oljčnim oljem in ovenelo špinačo

Uvod


To je študija zadržanosti: zemeljska leča, svilnata špinača in tiha globina oljčnega olja, združeni pri pravi temperaturi. Jed temelji na čistem kuhanju in disciplinjenem začinjanju zgolj s tehniko, tako da vsak element ostane razločen, celota pa deluje dovršeno. Postrežena topla mora biti voljna, sijoča in rahlo mehka.

Osnovne informacije o receptu


  • Kategorija jedi: Topla prepražena jed iz žit in stročnic

  • Kuhinja ali izvor: Po navdihu Sredozemlja

  • Vrsta obroka: Glavna jed ali lahko kosilo

  • Količina: 1 porcija

  • Velikost porcije: 350 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 20 minut

  • Skupni čas: 30 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Srednje velik lonec

  • Fino cedilo

  • Velika ponev za praženje

  • Lesena kuhalnica ali toplotno odporna lopatica

  • Kuhinjska tehtnica


    • Sestavine


    Leča


  • 220 g kuhane leče, dobro odcejene


    • Špinača


  • 100 g špinače, oprane in temeljito osušene


    • Maščoba


  • 30 g oljčnega olja


    • Postopek


  • 1. Kuhano lečo dajte v srednje velik lonec in jo na nizkem ognju segrevajte 4 do 5 minut, enkrat ali dvakrat premešajte, dokler ni povsem vroča in v sredini ni več hladna.

  • 2. Veliko ponev za praženje postavite na srednji ogenj in dodajte 20 g oljčnega olja. Ko se olje rahlo zalesketa, dodajte špinačo v rahli plasti.

  • 3. Špinačo neprekinjeno premetavajte 1 do 2 minuti, le toliko, da upade in postane sijoča, vendar ostane živo zelena in nežna, ne pa mehka in pusta.

  • 4. V ponev dodajte ogreto lečo in jo 1 minuto nežno vmešavajte med špinačo, da leča vpije olje in da jo špinačni sokovi enakomerno obdajo.

  • 5. Ponev odstavite z ognja in dodajte preostalih 10 g oljčnega olja. Nežno premešajte, dokler jed ni videti voljna in rahlo glazirana, z ločenimi zrni leče in enakomerno razporejeno špinačo.


    • Serviranje in postrežba


    Lečo in špinačo prenesite v toplo plitvo skledo ali na krožnik. Mešanico oblikujte v nizek, urejen kupček in zaključite s kuhinjskimi sokovi, razpotegnjenimi po dnu, da jed ostane sočna in elegantna.

    Strokovne opombe


  • Lečo pred segrevanjem dobro odcedite; odvečna voda bo oslabila oljčno olje in razredčila zaključek.

  • Špinača mora biti suha, preden gre v ponev, sicer se bo parila, namesto da bi lepo ovenela.

  • Zadnje oljčno olje dodamo po odstavitvi z ognja, da ohrani aromo in jedi da uglajeno, tekočo teksturo.
    • VeganskaVegetarijanskaMediteranskaBrez glutenaBrez mlečnih izdelkovUravnotežena
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