utorak, 18. kolovoza 2015.

Muk teletina / Juicy veal



Teletina je takvo meso kojemu ne treba ništa dodavat, jer je dobro samo po sebi i prava je šteta pokrivati taj savršeno blagi okus i ne osjetiti ga u potpunosti...

Veal is the meat in which should not be adding anything , because it is good and juicy... and is a shame to cover that perfectly mild flavor and do not feel it completely ...


Evo kako ja sačuvam taj prirodan okus i dobijem umak u kojemu su svi sokovi i gušti ovog lijepog komada potrbušine...
->Here's how I keep the natural flavor and get the sauce in which all the juices and flavors of this beautiful piece of belly ...

Potreban je komad teleće potrbušine ili koji drugi dio koji volite, 1 luk , 2 češnja češnjaka , sol i malo ulja
Meso posoliti i staviti ga u dobro ugrijanu tavu s debelim dnom  http://www.surlatable.com/product/PRO-2192888/Scanpan+Evolution+Sunday+Pan+with+Lid na malo ulja. Naglo ga zapeći sa svih strana, dodati luk na krupnije komade i češnjak s korom. Smanjiti vatru i kad se i luk karamelizira dodavati po malo vode... 

->It takes a piece of veal belly or other part that you love , 1 onion , 2 cloves of garlic , salt and a little oil.... Salt the meat and put it in a well- heated frying pan with a thick bottom http://www.surlatable.com/product/PRO-2192888/Scanpan+Evolution+Sunday+Pan+with+Lid in a little oil . Fry it brown on all sides , add the onions to the bigger pieces and garlic with bark . Reduce the heat and when the caramelized onions, add some water ...

Poklopiti, a kad voda ispari i ponovo se počne pržiti doliti slijedeću...nikad više od 1 dcl.

->Cover , and when the water has evaporated and again starts to fry topped up with a little water ... never more than 1 dl .


Nakon pola sata odvojiti povrće i s malo vode smiksati štapnim mikserom i vratiti u meso... Ako vam se umak čini puno svijetao, samo nastavite kuhati ... Za desetak min dobije predivnu boju... samo ako ste fino karamelizirali luk!

->After half an hour separate the vegetables ... Mixing up the vegetables with a little water and back into the pan with the veal ... If the sauce seems a lot of bright , just continue cooking ... For ten minutes gain beautiful color ... only if you are fine caramelised onions !


Doliti i dalje po malo vode i pirjati dok ne dobijete mekoću koju želite... Po meni je to sve gotovo nakon 40 min! Uživajte!

->Pour still some water and simmer until a softness that you want ... To me it's all over after 40 minutes ! Enjoy!