Burrito
For 4 people.
- 400 g pechenitsa
- smaller onions
- half a green species
- 100 g mushrooms (pickles).
- 6 eggs
- 8 tortillas (20 cm in diameter)
- 200 gr cheddar cheese
Remove the lid from the peçenica, heat a little oil in a pan and fry the meat, grind it with a food processor; add finely chopped onion and diced paprika and fry. Add the mushrooms and fry until the vegetables are soft. Meanwhile in another pan melt the butter, add the scrambled eggs and fry. Heat the tortillas in a non-fat pan, divide the meat and vegetable mixture into tortillas, add the eggs and minced cheese and roll the tortillas: fold one edge over the filling, then roll to the side. Serve immediately.
blinds
For 4 people.
- 375 g puff pastry
- 2 tablespoons tomato sauce
- 6 peçenica
- egg
- teaspoon mustard
- a teaspoon of thyme
- poppy seeds (optional)
Spread the dough on a lightly floured surface measuring about 35 x 30 cm, cutting the edges to make them flat. Cut the dough in half lengthwise and coat with the sauce leaving the edges empty. Squeeze the meat from the wrapper into a bowl, add the mustard, minced thyme and a tablespoon of cold water and mix. Divide in half, form two rolls and place in the middle of the dough. Beat the egg and with it grease the non-greasy edge, place the dough on top of the meat so that the edges come together and squeeze them together with a fork. Cut the rolls into 5 cm pieces and place in a baking tray lined with parchment paper. Refrigerate for 20 minutes. Preheat the oven to 200 degrees, coat the rolls with the rest of the egg, sprinkle with the poppy seeds and bake for 25-30 minutes until golden brown.
ragout
For 4 people.
- smaller onions
- 2 cloves garlic
- top chili seeds (optional)
- 2 rosemary branches
- 800 g canned tomatoes
- spoons of brown sugar
- 6 peçenica
- 150 ml of milk
- peel half a lemon
- parsley
In a large skillet, heat 2 tablespoons olive oil and fry the finely chopped onion, add the minced garlic and chili. Peel a squash, grate it and add to the pan. Add the sugar, stir in the tomatoes, which are ground with a fork, salt and pepper, lower the temperature and cook for 20 minutes. In another pan heat a tablespoon of oil, remove the wrapper from the roast and fry the meat until it becomes crispy. Switch to tomato sauce, add milk and add lemon peel and cook for five minutes. Pasta, like bukatina, is cooked according to the instructions on the package, drained, placed on a plate, covered with sauce and sprinkled with minced parmesan cheese and minced parsley.
casserole
For 6 people.
- 6 pechenica (or more to taste)
- 200 g bacon with meat
- 2 onions
- 2 green stalks
- 2 cloves garlic
- spoons of smoked ground pepper
- thyme
- 200 ml white wine
- 400 g canned tomatoes
- 200 ml shoulder base
- 800 gr white beans (cinnamon)
- spoons of brown sugar
- spoons of red wine vinegar
Heat some oil in a large fireproof pan and fry the baking on both sides. Transfer to a plate. Preheat the oven to 180 degrees. Shake the sliced bacon, finely chopped onion and chopped greens in a bowl and fry for a few minutes on low heat, add the crushed garlic, paprika and a teaspoon of thyme, stir and add the wine, simmer until the juice is left . simmer for half a minute, 5-10 minutes. Add the tomatoes, soup base, drained beans, sugar and vinegar, salt and pepper, stir and bring to a boil. Add the baked goods, put in the beans, cover the pan with a lid and place in the oven for an hour and a half to two. Meanwhile, make sure that the liquid has not boiled so that the dish does not burn, in which case add a little shoulder base. When the dish is thick but liquid, bake it open for another half an hour to become a crust.
Baking in the dough
For 4 people
- 12 mini peçenica
- spoons of oil
- 140 g flour
- 2 eggs
- 170 ml of milk
Preheat the oven to 220 degrees. Grease a 20 x 30 cm pan, grease it with oil and place the baked goods in it, bake for 15 minutes until they turn brown. Meanwhile make the dough: shake the flour in a bowl, add half a teaspoon of salt and mix, make a hole in the middle, beat the eggs in it. Mix it with an electric mixer and slowly pour the milk, the mass should not have lumps. Let the baked goods ripen. Pour the dough over them and bake for 25-30 minutes until golden brown. It can also be sprinkled with grated cheese. Serve with your favorite vegetables, such as boiled carrots or spinach in garlic.
We also recommend: English muffins: quick-leaved bread, baked in the pan
Cover photo: bhofack2 / Getty Images