Pita s mesom i pečurkama
Sastojci
- 600g mlevenog junećeg mesa
- 400g šampinjona
- 1 glavica luka
- So
- Biber
- Slatka aleva paprika
- 2 jaja
- 180g kisele pavlake
- 1 kesica praška za pecivo
- 1 čaša mleka
- Kore za pitu
- Kisela voda
- Ulje
Napomena: ovaj divan recept je sa mnom podelila moja najbolja drugarica.
Priprema Fila
600g mlevenog junećeg mesa izdinstati na sitno iseckanom luku.
Posoliti, pobiberiti i dodati slatku alevu papriku po ukusu.
Dodati iseckane šampinjone i nastaviti dinstanje dok pečurke ne budu gotove i sjedinjene sa mesom.
Sa strane umutiti dva belanceta u sneg, sa pola kesice praška za pecivo.
Kada su belanca ulupana, dodati u njih meso sa šampinjonima, te laganim pokretima promešati kako bi se sve sjedinilo.
Priprema Preliva
U dva žumanceta dodati drugu polovinu kesice praška za pecivo, te kiselu pavlaku.
Dobro umutiti, te dodati čašu mleka (ne više od 2dl).
Slaganje i pečenje
Nauljiti pleh, te naizmenično ređati:
- Kora poprskana uljem i posuta filom
- Kora poprskana kiselom vodom i posuta filom
Nastaviti dok se ne potroši sav fil, te prekriti korom.
Pitu iseći na kocke i zaliti prelivom.
Pitu peći na 200° pola sata prekrivenu, i još 10ak minuta otkrivenu (da porumeni).
Prijatno!
About Me
I’m an art historian – digital marketer – passionate traveler – addicted writer – dedicated member of a long distance relationship mashup.
I’m a materialist that has an urge to help the world. I have absurdly logical mind that helps me focus my creative hyper-energy.
It’s ok to be a crazy mixture of completely opposite ingredients.
My Travel Instagram
Tamara Biljman
I am an art historian turned content strategist who spends days exploring what makes people tick on all channels of communication. I love making sense of data, exploring new AI tools and crafting compelling content that raises brand authority. This doesn’t really come as a surprise considering my background – Interwar propaganda art that earned her two MA degrees and articles in international scientific journals.
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