Kuhajte s Podravkom uz recepte iskusnog majstora kuhinje

Ponekad je za savršeno jelo dovoljan samo jedan sastojak - ljubav. Kada kuhamo s ljubavlju, hrana postaje ukusnija. Možda se u tome krije tajna uspjeha mediteranske kuhinje. Ovdje svaki pjat, osim naših trbuha, puni i naša srca; svaki zalogaj sadrži prstohvat začina mediteranskog života kojis ponosom živimo iz dana u dan.

Stoga, kroz recepte iskusnih majstora kuhinje, naškomadić raja serviramo na kušanje svima koji žude okusiti tu ljubav i čisti užitak okrunjen dugogodišnjom tradicijom.Uz sardinu iz dubine Jadranskog mora, pome dozrele pod istarskim suncem i naj� niju paštu, na trenutak zajedno krećemo putovima uskih uličica, među zidove starih kamenih kuća. Zatim otvaramo škure u svijet gdje nas zvuk cvrčaka budi, miris soli i borova liječi, a lungomare uz najljepši zalazak sunca zauvijek veže.

Upravo tako, uz pokoju notu klapske pjesme međudrvenim barkama i kapljicu vrhunskog domaćegvina, slavimo ljepotu življenja. Stvaramo nezaboravneuspomene u kojima Mediteran postaje dio svih nas. On postaje blago koje tako ljubomorno čuvamo,a opet, rado dijelimo.

Sometimes, all you need for a perfect dish is just enoughof a single ingredient – love. When we cook with love, the food becomes tastier. Perhaps that is the real secret of the success of Mediterranean cuisine. Here every plate � lls not only our bellies, but also our hearts; every morsel contains a pinch of the spice of Mediterranean life thatwe so proudly live from day to day.

� erefore, through the recipes of the master chefs,we serve our slice of heaven to all those who dream of tasting that love and pure pleasure, crowned with many years of tradition. With sardines from the depths of the Adriatic Sea, tomatoes ripened under the Istrian sun and the � nest pasta, for just a moment, we set o� together ona trip through the narrow streets, among the walls of the old stone houses. � en, we open our shutters to the world where we awake to the sound of the cicadas, the smellof salt and pines heals us, while the seaside promenadeis forever linked to the most beautiful of sunsets.

It is exactly in this way, with the occasional note ofa capella music � oating between the wooden boats, and with a drop of premium homemade wine, that we celebrate the beauty of living. We create unforgettable memories,in which the Mediterranean becomes a part of all of us. It becomes a treasure that we jealously guard, but then again, so joyfully share.

MIŠEL TOKIĆspecijalist kulinarstva

Doživite okusei mirise Mediterana uz liniju

Podravka Mediteran!

Detalje nagradnog natječaja potražite na

http://www.podravka.com/hr/okusmediterana

PILETINA NA ŽARU GRILLED CHICKENZa 4 osobe:

600 g pilećeg � lea8 većih grančica ružmarina300 g tikvica300 g patlidžana1 crvena paprika1 zelena paprika1 žuta paprika1 žlica Vegete Mediteran1 Sjeckana rajčica Podravka (390 g)

70 ml prošeka30 ml ekstra djevičanskog maslinovog ulja10 listova kaduljesolCrni mljeveni papar Podravka

Serves 4:

600 g chicken breast8 large rosemary branches300 g zucchini300 g eggplant1 red pepper1 green pepper1 yellow pepper1 package Podravka chopped tomatoes (390 g)

1 tablespoon Vegeta Mediteran70 ml sherry wine30 ml extra virgin olive oil10 sage leavessaltPodravka ground black pepper

Priprema: Piletinu narežite na kockice i na približno iste veličine paprike, tikvicei patlidžane. Dvije trećine grančice ružmarina očistite od listova i redom nabodite kockice piletine, paprike, tikvica i patlidžana. Tako pripremljene ražnjiće pospite Vegetom Mediteran te ih ispecite na roštilju.Na maslinovom ulju kratko popržite listove kadulje, dodajte sjeckanu rajčicu, prošek, sol i papar. Pirjajte na laganoj vatri da umak reducira. Servirajte kao podlogu ražnjićima.

SAVJET: Za ove ražnjiće poželjno je koristiti bijelo meso (puretinu, piletinu). Ako koristite puretinu, narežite je na kockice, začinitei stavite u maslinovo ulje da meso odstoji nekoliko sati i ostanesočno nakon pečenja.

Preparation: Cut chicken, peppers, zucchini and eggplant into cubes of about the same size. Remove the leaves o� of two-thirds of the rosemary branches, and spear chicken, peppers, zucchini and eggplant onto branches. Sprinkle prepared skewers with Vegeta Mediteran, and grill. Lightly fry sage leaves in olive oil, add chopped tomatoes, sherry, salt and pepper. Sauté over low heat until reduced. Serve as a base for skewers.

TIP: these skewers are best with white meat (turkey, chicken). If you use turkey, cut it into cubes, season and leave in olive oil for several hours, and the meat will remain juicy a� er grilling.

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DALMATINSKA PAŠTICADA DALMATIAN BRAISED BEEFZa 4 osobe:

1,2 kg junetine u komadu (juneće ruže)50 g Pancete Podravka4 češnja češnjaka150 g luka100 g suhih šljiva150 ml prošeka1 Sjeckana rajčica Podravka (390 g)3 žlice ulja500 ml crnog vina

3 mrkve200 g korijena celera2 lista Lovora PodravkasolCrni mljeveni papar Podravka1 žlica Vegete400 g Tjestenine Penne Podravka

Serves 4:

1.2 kg beef inside round50 g Podravka pancetta4 cloves garlic150 g onion100 g dried prunes150 ml sherry wine1 package Podravka chopped tomatoes (390 g)3 tablespoons oil

500 ml red wine3 carrots200 g celery root2 Podravka bay leavessaltPodravka ground black pepper1 tablespoon Vegeta400 g Podravka pasta penne

Priprema: Meso nabodite štapićima pancete i 1 mrkve te češnjakom, stavite gau zdjelu, dodajte narezani luk, preostalu mrkvu, korijen celera, suhe šljive, prelijte s 300 ml crnog vina i vodom po potrebi da pokrije meso. Ostavite u hladnjaku preko noći. Marinirano meso ocijedite i osušite. Popržite ga sa svih strana na vrućem ulju, a zatim izvadite. Na ulje dodajte ocijeđeno povrće iz marinade i popirjajte. Ulijte malo marinade, dodajte sjeckanu rajčicu, lovorov list, preostalo vino, vratite meso i kuhajte na laganoj vatri 1,5 - 2 sata. Posolite, popaprite, dodajte Vegetu, a po potrebi podlijevajte vodom. Kuhano meso narežite na ploške. Umak usitnite, dodajte prošeki pustite da zavrije. Pašticadu poslužite s tjesteninom.

SAVJET: Za slatkoću umaka dodajte Pekmez od šljiva Podravka.

Preparation: Insert into meat slits sticks of pancetta and 1 carrot and garlic, place it ina bowl, add chopped onion, remaining carrot, celery root, prunes, pour with 300 ml red wine and water, as needed to cover the meat. Leave in refrigerator over night. Drain and dry the marinated meat. Fry on all sides in hot oil and remove from pan. Add vegetables drained from the marinade on oil and sauté. Pour a little of the marinade, add chopped tomatoes, bay leaves, add remaining wine, return the meat and saute on slow � re for 1,5 - 2 hours. Add salt, pepper, Vegeta, and pour water as needed. Carve the cooked meat in slices. Blend the sauce, add sherry and let it boil. Serve the braised beef with pasta.

TIP: Add Podravka Prune Jam to make the sauce more sweet.

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BRUSKETE SA SARDINAMA BRUSCHETTA WITH SARDINESZa 4 osobe:

8 ploški kruha (francuz)30 ml ekstra djevičanskog maslinovog ulja1 Sjeckana rajčicaPodravka (390 g)50 g rikole3 Eva sardine u biljnomulju (3×115 g)

1 žlica kapara (5 g)3 češnja češnjaka1/3 vezice peršinasolCrni papar u zrnu Podravka

Serves 4:

slices bread (baguette)30 ml extra virgin olive oil1 Podravka chopped tomatoes (390 g)50 g arugula3 tins Eva sardines in vegetable oil (3×115 g)1 teaspoon capers (5 g)

3 cloves garlic1/3 bunch parsleysaltPodravka black pepper grains

Priprema: Kruh francuz narežite na kose ploške i popecite s obje strane. Lagano ga nakapajte maslinovim uljem pa na njega stavite dvije žličice sjeckane rajčice, zatim 2 - 3 lista rikole i na to složite komad sardine. Dodajte nekoliko zrna kapara i sve skupa prelite mješavinom sitno nasjeckanog peršina, češnjaka i maslinovog ulja. Pospite krupno mljevenomsoli i paprom.

SAVJET: Nakon što popečete kruh možete ga lagano natrljati očišćenim češnjakom. U tom slučaju češnjak možete izbaciti iz preljeva.

Preparation: Slice baguette into slanted slices and toast lightly. Sprinkle with olive oil and add two teaspoons chopped tomatoes, 2–3 leaves of arugula and a sardine. Add several capers and sprinkle with mixture of � nely chopped parsley, garlic and olive oil. Sprinkle with coarsely ground pepper and salt.

TIP: A� er toasting bread, you can lightly rub a cleaned garlic clove on it. In that case, do not include garlic in topping.

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HLADNA SALATA S TJESTENINOM PENNE PASTA SALADZa 4 osobe:

1 Zamrznute zelene mahune Podravka (450 g)360 g Tjestenine Penne Podravka1 crvena paprika1 ljubičasti luk2 Eva tuna � letau biljnom ulju (2×115 g)

100 ml ekstra djevičanskog maslinovog ulja 40 ml vinskog octa160 g skutesolCrni papar u zrnu Podravka

Serves 4:

1 package Podravka frozen green string beans (450 g)360 g Podravka pasta penne1 red pepper1 onion2 tins Eva tuna � llet in vegetable oil (2×115 g)100 ml extra virgin olive oil

40 ml wine vinegar160 g fresh curd cheese(like ricotta)saltPodravka black pepper grains

Priprema: Tjesteninu skuhajte u posoljenoj vodi, ocijedite i ohladite. Isto tako skuhajte i mahune, ohladite i ocijedite. Prethodno kuhanu tjesteninu pomiješajte s mahunama, na ploške narezanim lukom, ocijeđenom tunom, crvenom paprikom narezanom na trakice te začinites maslinovim uljem i vinskim octom. Na kraju dodajte na kockice narezanu skutu i pospite krupno mljevenim paprom i soli.

SAVJET: Umjesto tjestenine Penne možete upotrijebiti i tjesteninu Fusilli (vijci) ili Farfalle (mašnice), a umjesto paprike možete dodati na četvrtine narezanu rotkvicu. Ona će se svojim blago gorkim okusom odlično nadovezati na ostale namirnice.

Preparation: Boil pasta in salted water, drain and cool. Boil green string beans, drain and cool. Mix penne pasta with string beans, add sliced onions, drained tuna, sliced red pepper and season with olive oil and wine vinegar. Add chopped curd cheese and season with coarsely ground pepper and salt.

TIP: Instead of penne, you can use di� erent pasta shapes, such as bows or fusilli, and instead of red peppers, you can add radishes cut into quarters. With their slightly bitter taste, they will blend in perfectly with the remaining ingredients.

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BRUDET FISH STEWZa 4 osobe:

1,5 kg miješane ribe (ugor, škarpina, grdobina, lubin, škampi) 100 ml ekstra djevičanskog maslinovog ulja2 luka (220 g)4 češnja češnjaka2 grančice celera1/3 vezice peršina

400 ml Passate Podravka 80 – 100 ml vinskog octa200 – 250 ml prošekasol1 žličica Vegete Mediteran

Serves 4:

1.5 kg mixed � sh or seafood(conger eel, scorpion� sh, monk� sh, sea bass, prawns)100 ml extra virgin olive oil2 onions (220 g)4 cloves garlic2 celery sticks1/3 bunch parsley

400 ml Podravka Passatatomato sauce80–100 ml wine vinegar200–250 ml sherry winesalt1 teaspoon Vegeta Mediteran

Priprema: Luk narežite na deblje ploške i popecite na zagrijanom maslinovomulju. Kada luk uvene dodajte na ploške narezan češnjak, narezane listove celera i peršina, Passatu te Vegetu Mediteran i sol. Kada umak prokuha, posložite ribu narezanu na veće komade, podlijte prošekom, a zatim dodajte vinski ocat kako se riba tijekom kuhanja ne bi raspala.Kuhajte otklopljeno na laganoj vatri 45 – 60 minuta.

SAVJET: Ribu se preporučuje konzumirati barem 2 puta tjedno. Odaberite onu koju volite i koja vam je dostupna.

Preparation: Slice onion into thick slices and fry in heated olive oil. When onion so� ens, add sliced garlic, chopped celery and parsley, Passata tomato sauce and season with Vegeta Mediteran and salt. When the sauce comes to the boil, add chopped pieces of � sh, pour in sherry, and then add wine vinegar, to ensure the � sh does not fall apart during cooking. Cook uncovered over low heat for 45 - 60 minutes.

TIP: Consuming � sh twice a week is recommended.Choose the type of � sh you like best and that is readily available.

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RAŽNJIĆI OD SKUŠE MACKEREL SKEWERSZa 4 osobe:

5 Eva skuša u biljnom ulju(5 × 115 g)2 tikvice srednje veličine1 limun200 ml ekstra djevičanskog maslinovog uljasolCrni mljeveni papar Podravka3 češnja češnjaka

1 žlica kapara (10 g)1 Sjeckana rajčica Podravka (390 g)50 ml konjaka200 ml bijelog vina100 g Zelenih maslina punjenih pastom od paprike Podravka1 vezica peršina10 g šećera600 g krumpira

Serves 4:

5 tins Eva mackerel in vegetableoil (5 × 115 g)2 medium zucchini1 lemon200 ml extra virgin olive oilsaltPodravka ground black pepper3 cloves garlic1 tablespoon capers (10 g)

1 package Podravka choppedtomatoes (390 g)50 ml cognac200 ml white wine100 g Podravka green olives stu� ed with red pepper paste1 bunch parsley10 g sugar600 g potatoes

Priprema: Tikvice narežite po dužini na tanke ploške, začinite ih solju i papromte nakapajte limunovim sokom. Stavite u njih komad skuše, zarolajte ihi nabodite na ražnjiće. Na svaki ražnjić nanižite 5 - 6 rolica. Ražnjiće kratko popecite na zagrijanom maslinovom ulju, izvadite ih na toplo,a višak masnoće odlijte. U tavu stavite sitno nasjeckani češnjak, kaparei narezane punjene masline. Kratko popržite, podlijte konjakom i zapalite, dolijte vino pa pustite da sve zajedno iskuha. Dodate sjeckanu rajčicu, posolite, popaprite i po potrebi dodajte malo šećera. Umak poslužitekao podlogu kuhanom krumpiru.

SAVJET: Ako ražnjiće pečete na grill tavi, bilo bi dobro da masnoću iz nje prebacite u drugu tavu te na istoj toj masnoći nastavite raditi umak kako biste sačuvali okuse koje su pustili ražnjići.

Preparation: Slice zucchini lengthwise into long, thin slices, season with salt and pepper and sprinkle with lemon juice. Place pieces of mackerel onto zucchini, roll them up, and spear onto skewer. Each skewer should have 5 - 6 of these rolls. Lightly fry skewers in olive oil, remove from heat and keep warm, and drain away the surplus oil. Lightly fry � nely chopped garlic, capers and sliced stu� ed olives. Add in cognac, brie� y ignite, then add wine and cook. Add chopped tomatoes, salt and pepper, and if desired, add a little sugar. Serve sauce as a base for boiled potatoes.

TIP: If frying skewers on a grill pan, transfer the extra oil into another frying pan, and use that same oil to prepare the sauce, in order to preserve the � avours released by the skewers.

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POGAČA SA SARDINOM UNLEAVENED BREAD WITH SARDINESZa 4 osobe:Tijesto:1 kg Glatkog brašna Podravka1 i ½ Instant kvasac Dolcela1 žličica soli20 ml ekstra djevičanskog maslinovog uljaNadjev:1 Pelat Podravka (400 g)2 Eva sardine u biljnomulju (2×115 g)

500 g luka100 ml ekstra djevičanskogmaslinovog ulja50 ml bijelog vinaCrni mljeveni papar Podravka1 žličica šećera1 žlica Vegete

Serves 4:Dough:1 kg Podravka smooth � our1 ½ Dolcela instant yeast1 teaspoon salt20 ml extra virgin olive oilFilling:500 g onions1 Podravka pelatitomatoes (400 g)1 Podravka pelati tomatoes

2 tins Eva sardinesin vegetable oil (2×115 g)100 ml extra virgin olive oil50 ml white winePodravka ground black pepper1 teaspoon sugar1 tablespoon Vegeta

Priprema: Od brašna, soli, kvasca, ulja i mlake vode (550 - 600 ml) zamijesite glatko tijesto i pustite da se diže (oko 1 sat). Dok čekate tijesto da se digne na maslinovom ulju popecite luk narezan na ploške. Kad je uvenuo dodajte zgnječene pelate, malo vina, papar i Vegetu. Pirjajte na laganoj vatrii gotov umak stavite da se ohladi. Kad se tijesto udvostručilo podijelitega na dva dijela i razvaljajte (na debljinu 1,5 cm) i stavite na nauljenipleh (30x40 cm) da prelazi rubove. Na tijesto rasporedite nadjev i posložite sardine. Prekrijte drugom polovicom tijesta, donji rub tijesta zamotajte preko gornjeg. Pogaču premažite maslinovim uljem, nabodite vilicomi stavite peći u pećnicu zagrijanu na 180 °C 30 - 35 minuta.

SAVJET: Tijesto možete zamijesiti i s raženim brašnom i dobitipogaču bogatu željezom, kalcijem i prehrambenim vlaknima.

Preparation: To make the dough, mix together � our, salt, yeast, oil and warm water (550 - 600 ml) and knead into smooth dough and leave to rise (about 1 hour). While the dough is rising, fry the chopped onions in olive oil. When so� ened, add crushed pelati tomatoes, some wine, pepper and Vegeta. Sauté over low heat, and when the sauce is � nished, remove from heat and cool. Once the dough has doubled in size, divide into two parts. Roll out the dough (to a thickness of 1.5 cm) and leave on a greased baking sheet (30 x 40 cm) so that the dough hangs over the edges of the sheet. Spread the prepared � lling over dough, and layer sardines on the sauce. Cover with second layer of dough, and fold edges of lower dough layer over top layer and seal. Baste dough with oliveoil, poke holes in top layer with a fork and bake in oven preheated to 180°Cfor 30 - 35 minutes.

TIP: You can also use rye wheat in the dough to fortifyit with iron, calcium and dietary � bre.

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SALATA OD TUNE I KRASTAVACA TUNA AND CUCUMBER SALADZa 4 osobe:

150 g sirnog namaza150 g majoneze2 Eva tuna � leta u maslinovom ulju (2×115 g)200 g svježih krastavaca200 g Tjestenine Fusilli Podravka

Crni mljeveni papar Podravka1 žličica Vegete Mediteransol

Serves 4:

150 g cream cheese150 g mayonnaise2 tins Eva tuna � llet in olive oil (2×115 g)200 g fresh cucumbers200 g Podravka pasta fusilli

Podravka ground black pepper1 teaspoon Vegeta Mediteransalt

Priprema: Od sirnog namaza i majoneze napravite lagani umak, začinite sa soli, paprom i Vegetom Mediteran. Tunjevinu usitnite i pomiješajte sa svježim krastavcima narezanima na kockice. Tjesteninu skuhajte i ohladite, dodajte tunjevini i krastavcima te sve zajedno prelijte već pripremljenim umakom.

SAVJET: Ovu salatu možete raditi i u zimskom periodu s kiselim krastavcima.

Preparation: Make a light sauce from the cream cheese and mayonnaise, season with salt, pepper and Vegeta Mediteran. Chop the tuna and mix with cubed cucumbers. Boil pasta and drain, add tuna and cucumbers, and coatwith prepared sauce.

TIP: You can also make this salad in the winter using pickles instead of fresh cucumbers.

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MEDITERANSKI RIŽOTO MEDITERRANEAN RISOTTOZa 4 osobe:

250 g očišćenih repova škampa400 g Riže Arborio Podravka4 češnja češnjaka2 žlice kapara (20 g)50 ml ekstra djevičanskog maslinovog ulja 50 ml vrhnja za kuhanje

150 ml bijelog vina 1 Temeljac za riblja jela Podravka150 g tikvica1 žličica Vegete Mediteran

Serves 4:

250 g cleaned prawn tails400 g Podravka Arborio rice4 cloves garlic2 tablespoons capers (20 g)50 ml extra virgin olive oil50 ml cooking cream150 ml white wine

1 Podravka seafood stock150 g zucchini1 teaspoon Vegeta Mediteran

Priprema: Na zagrijanom maslinovom ulju popržite očišćene i Vegetom Mediteran začinjene repove škampa (ili kozica). Kad su gotovi dodajte sitno nasjeckane kapare i češnjak, prodinstajte i podlijte bijelim vinom. Sačekajte da se reducira pa dodajte rižu. Kad se riža zastakli podlijte vodom, dodajte temeljac za riblja jela i nastavite kuhati. Tijekom kuhanja povremeno podlijevajte vodom, a pred kraj kuhanja dodajte na tanke rezance narezane tikvice. Kad je jelo gotovo, umiješajte vrhnje za kuhanjekako bi rižoto bio još kremastiji.

SAVJET: Arborio riža pušta dosta škroba tijekom kuhanja što daje gustoću vašem jelu. Zato nemojte pretjerivati s vrhnjem za kuhanjekako ne bi njegova masnoća preuzela okus u ovom jelu.

Preparation: Clean prawn tails (or shrimp tails) and season with Vegeta Mediteran, then fry in hot olive oil. When pink, add � nely chopped capers and garlic, sauté and add in white wine. Allow wine to reduce, then add rice. Once the rice becomes glassy, add water, seafood stock and continue cooking. While cooking, occasionally add more water. Just before the end of cooking, add zucchini cut into thin long slices. When � nished, add in cooking cream to make risotto even creamier.

TIP: Arborio rice releases much starch during cooking, which thickensthe dish. Do not add too much cooking cream, or its fat will dominatedthe � avour of this dish.

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