Uvijek je dobra ideja u kuhinji imati sušene rajčice, a naše, one u ulju dolaze iz Lareto fooda. Bilo je vrijeme da ih iskoristim, a pošto smo nedavno jeli predivan pesto na Rougemarinovoj večeri, odlučila sam ga i sama napraviti.
No, nažalost, nemam pošteni blender pa je pesto ostao dosta grub, a moram priznati da sam bila prelijena ga na izgnječiti u mužaru. Nije preostalo drugo nego ga ukomponirati u novo jelo i to tjesteninu s rajčicama.
Potrebno vam je:
Za pesto:
- 10-ak komada sušenih rajčica
- 10-ak badema
- 3 češnja češnjaka
- sol, papar
- svježi začini (peršin, origano, bosiljak)
Za tjesteninu:
- 300 grama glatkog brašna
- 4 žlice izblendanog špinata
- 2 jaja
- 3 žlice maslinovog ulja
- 1 žličica soli
Za umak:
- 200 grama cherry rajčica
- 150 grama slanine ili hamburgera
- 1 manja glavica ljubičastog luka
- sol
- papar
- maslac
- suhi začini (bosiljak, majčina dušica, origano)
- 1 dcl bijelog vina
- 2-3 zaimače vode u kojoj se kuhala tjestenina
- 50 grama ribanog tvrdog sira
U blender ubacite suhe rajčice iz ulja, dodajte im bademe, svježe začinsko bilje, malo soli i papra te češnjeve češnjaka. Sve dobro usitnite.
Špinat skuhajte, ohladite pod mlazom hladne vode pa ga usitnite u blenderu ili pomoću štapnog miksera. Brašno, špinat, jaja, ulje i sol zamijesite u glatko tijesto. Tijesto mora biti čvrsto, ali ne pretvrdo. Umotajte ga u prozirnu foliju pa pustite pola sata u hladnjaku. Nakon toga izvaljajte tijesto. Kad valjate tijesto, stalno sipajte brašno da vam se ne bi slijepilo. Kad ste ga tanko izvaljali, zarolajte ga u roladu i režite deblje rezance. Pustite da se malo prosuše i spremni su za kuhanje.
Za umak sitno isjeckajte luk. Popržite slaninu ili hamburger koji ste narezali na šnitice pa dodajte još dvije žlice maslaca. Dodajte i luk pa miješajte dok ne omekša i dobije malo boje. Ubacite i pesto, cherry rajčice koje ste prerezali na polovice, još malo suhih začina te dobro popaprite.
Kad sve zamiriše, pojačajte vatru i zalijte s vinom. Za to vrijeme već stavite kuhati tjesteninu u vrelu posoljenu vodu.
Rezanci se ne trebaju dugo kuhati, tek koju minutu. Vodu u kojoj s kuhaju dodajte u umak po malo, da biste dobili količinu umaka, ali i gustoću koju želite.
U umak ubacite rezance, ribani tvrdi sir pa dobro sve promiješajte, a ako je potrebno, dodajte još vode u kojoj se kuhala tjestenina.
Poslužite uz čašu dobro ohlađenog bijelog vina, a mi smo uz ovu tjesteninu grickali i ukiseljene plodove kapara.
Dobar vam tek!
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