Rolovana piletina sa nadevom paprike, sira i kobasice divlje prasetine

Stuffed Chicken breast with pepper, cheese and wild boar sausages & Orzo pasta with veggies and smoked bacon.


Ukusno!
Znam da moji čitaoci vole recept za rolovanu piletinu... Ali i ja volim! Danas sam napravial pa objavim još jedan recept rolovane piletine. Ipak, neću tačno napisati količine sastojaka jer to se zavisi od količine fileta što imate. Ja sam danas imala male komade, ja sam ih sama sekla i spremila da budu odgovarajuče za punjenje..., pa korisitla sam malu količinu paprike... sira...slanine...

Sastojci
  • 2 pilećih fileta
  • malo soli
  • malo bibera
  • malo senfa
  • malo suve majčine dusice
  • 80gr dumljene slanine (tj.4 kriške, ipak zavisi se od veličine fileta)
  • štapiće sira, ja sam koristila Milner.
  • štapiće žute babure paprike
  • dimljena kobasica od mesa divlje prasetine iseckana na kolutove i lagano pržena.
  • malo maslinovog ulja
  • konac za kuvanje
Dakle, mislim da sve se fino vidi na slikama levo... 
Spremila sam pileće filete, posolila i pobiberila, naravno sam prvo oprala piletinu... rasporedila meso iynad dve kriške dimljene slanine tako da mi bude lakše da ih time umotam i urolam kasnije... Na površini sam dodala malo senfa i malo suve majčine dusice. Sekla sam papriku i sir na štapiće a kobasice na manje komadice i stavial sam ih u centru, stavial sam toliko koliko može, tako da mi bude kasnije lako da urolam lepo piletinu a d ne bude previše puna ali da ima sve po malo...Urolati rolnice pažljivo i vezati sa koncem za kuvanjem. 
Zatim dinstati na kratko u maslinovom ulju... ja sam dodala i kašićicu putera da lepše miriše. 
Zagrejati rernu.
Peći piletinu na 180stepeni najviše za najmanje pola sata sve dok ne lepo porumeni i bude pečeno čak i u centru! Dok je meso u rerni okrenimo meso tako da se peče sa svih strana dobro i slanina da ostane mekana. Ne treba peći na vioku temperaturu jer slanina biće zagorena a meso nepečeno.
Na kraju, skinuti konac za kuvanje nožem ili čistim makazima i servirati! 


Servirala sam pileću rolnicu uz Orzo. To je Kritharoto koji se pravi baš kao rizoto.
Koristila sam sledeće sastojke:

Maslinovo ulje
350gr orzo, srednje veličine
So i biber
Žuta babura paprika iseckana na kockice
Glavicu crnog luka sitho iseckana
Solja graška, smrznutog
Domaća pileća supa
20gr dimljene slanine.

U maslinovom ulju dinstati orzo, papriku, slaninu i crni luk sve dok ne dobije orzo lepu zlatnu boju. Dodati malo po malo pileću supu, ne sve odjednom već s vremena na vreme, polako i male količine. Prvo da se ispari prva količina supe pa zatim dodati ponovo i.t.d sve dok se ne kuva orzo. Pileća supa koja se dodaje ne sme da bude hladna već mora da bude topla ili cak i vruća. Kuvanje neće trajati više od desetak minuta ali stalno morate mešati drvenom kasikom.

 

Stuffed Chicken breast with pepper, cheese and wild boar sausages.


Ingredients
(The amount of the ingredinets you will need depends on the size of the chicken that you use)


  • 2 skinless and boneless chicken breasts
  • extra virgin olive oil
  • dried thyme
  • mustard
  • Cheese
  • salt, pepper
  • Smoked wild boar sausage, fried
  • baking string
In case the chicken breast are not cut to be filled yet... place them on a work surface and butterfly them. To do this, slice each breast half in half horizontally without separating them completely, then open like a book. Place the chicken breasts over the two slices of smoked bacon. Spoon a small amount of mustard in the centre of each breast half and sprikle with a little of dried thyme. Place the cheece and pepper pieces cut as you see in the pictures (julienne) of this post and add the sausages cut into pieces. Close the chicken breasts on themselves. Wrap with the 2 slices of smoked bacon. Wrap with baking string.
In a pan add extra virgin olive oil and a teaspoon of butter if you like and  heat. Add the chicken rolls and brown on all sides. Then place the rolls on a baking sheet, add butter/oil that is left in the pan and bake in the oven for about half an hour or 40min until the chicken is cooked even the center. Do not forget to turn the rolls from time to time in a way that the bacon will be cooked well from all sides and it will not be burned.  
Replace/cut the baking string using a knife or scissors and serve!

As you can see in the picrtures that I have posted I have served this dish with Orzo pasta. The way it is prepared is called Kritharoto and it is made the same way that we make risotto. The ingredients that I used to make this recipe are the following:

350gr Orzo pasta, medium sized
1 yellow colored pepper cut into small cubes
Salt/pepper
1/2 cup frozen green peas
Home made chicken broth, warm
Organic onion finely chopped
20gr smoked bacon finely chopped
Extra virgin olive oil

In a large pan start heating the orzo pasta, pepper, bacon and onion till the pasta gets a golden color but be careful not to be burnt.
Add a small amount of the chicken broth from a saucepan when upu keep it warm. You have to add broth from time to time, almost every two minutes while you stir the pasta all the time tll it is cooked and no broth has left in the large pan.

2 коментара:

  1. Ovo deluje primamljivo. Jako mi se sviđa kombinacija!

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    Одговори
    1. Hvala puno! Pa kad sam objavila mislila sam da mozda ne bih trebala objaviti posto vec imam slican recept ali ponosna sam sto je ispalo tako lepo, i eto! Imala sam piletinu a jedina stvar sto sam kupila bila slanina, volim ovaj recept jer pokaze da mozemo napraviti nesto lepo i brzo koristeci sastojke sto vec imamo u frizideru. Nije neophodno da imamo bas ove kobasice... Samo par stapica sira, paprike... Njam!

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