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Ponev z govedino, lečo in sirom

Ponev z govedino, lečo in sirom
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Hranilne vrednosti

Na porcijo 450 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 720 kcal
36% DV
Skupne maščobe 42.0g
65% DV
Skupni ogljikovi hidrati 28.0g
9% DV
Beljakovine 55.0g
100% DV

O tem

Nasitna jed iz ponve z opečeno govedino in mehko lečo, zaključena s stopljenim sirom. Slana, beljakovinsko bogata tolažilna jed s kremastim, polnim okusom.

Sestavine

Ponev z govedino, lečo in sirom

Uvod


To je neposredna, slana jed iz ponve, zasnovana na zgoščenosti in ne na okrasju. Govedina daje globino, leča zagotavlja strukturo, sir pa vse poveže v enoten, tekoče zapečen zaključek. Rezultat mora biti nasiten, vendar uravnotežen, z jasnim rezom, voljno notranjostjo in zapečeno površino.

Osnovne informacije o receptu


  • Kategorija jedi: Slana glavna jed iz ponve

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 450 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 25 minut

  • Skupni čas: 35 minut

  • Zahtevnost: Srednja


    • Oprema


  • Težka ponev premera 24 cm

  • Srednje velika kozica

  • Fino cedilo

  • Lesena kuhalnica

  • Toplotno odporna lopatica

  • Pečica ali žar, če boste jed dokončali pod vročino


    • Sestavine


    Glavna sestavina


  • 220 g govedine, drobno sesekljane

  • 140 g kuhane leče, dobro odcejene

  • 90 g sira, drobno naribanega


    • Postopek


  • 1. Govedino dajte v hladno ponev na srednji ogenj. Pecite 8 do 10 minut, pri tem neprekinjeno mešajte in razdrobite meso, dokler ne izgubi surove barve in izločena maščoba rahlo ne prekrije ponve.

  • 2. Dodajte lečo in premešajte, da se poveže. Kuhajte 4 do 5 minut na srednjem ognju, da se leča temeljito segreje in vpije sokove govedine. Mešanica mora biti povezana, vlažna in polnega okusa, ne pa mokra.

  • 3. Zmanjšajte ogenj na nizko stopnjo in po površini enakomerno potresite sir. Ponev pokrijte za 2 do 3 minute, le toliko, da se sir popolnoma stopi in je mešanica spodaj povsem vroča.

  • 4. Če želite čvrstejšo, bolj dokončano zgornjo plast, ponev odkrijte in jo za 1 do 2 minuti postavite pod vroč žar. Odstranite takoj, ko sir brbota in je ob robovih rahlo zapečen.


    • Serviranje


    Postrezite neposredno iz ponve ali preložite na topel krožnik v kompaktnem kupčku. Končana jed mora mehko držati skupaj, sir pa mora nad govedino in lečo tvoriti sijoč pokrov.

    Strokovne opombe


  • Leča naj bo dobro odcejena; odvečna vlaga bo poslabšala teksturo in oslabila končni rezultat.

  • Sir se mora stopiti v mešanico, ne pa ostati v ločeni plasti.

  • Končni rezultat mora biti gost, kremast in povezan, brez vidne suhosti v ponvi.
    • Brez glutenaUravnotežena
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