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  • 2015/11/29
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Punjene Paprike and Krompir pire🇷🇸 Stuffed paprika and mushed potato🇷🇸

レシピ
材料・調味料 (4 人分)
Krompir pire: Potatoes
500g
Cooking oil
30ml
Warm milk
70ml
Salt
2tsp
Punjene Paprike: Paprika(red and yellow)
4pcs
Mixed mince meat (beef and pork)
250g
Bigger onion
1/2pcs
Finely chopped or pressed garlic
1 clove
Tomatoes
1-2pcs
Washed rice
62-3g
Chopped fresh Italian parsley
1tbs
Paprika powder
1/2tbs
Salt
1/2tbs
Black pepper
To taste
Sauce/Zaprška: Tomato paste or purée
35g
Oil
20ml
All purpose flour
1 1/2tbs
Bunch of celery leaves
Water
300-500ml
作り方
1
Krompir pire:
Peel and cut potatoes into chunks. Cook them into boiling water with little salt until tender (20-25 minutes), then drain.
Mash the potatoes with crumbling tool or fork. Using electronic mixer mix potatoes, oil and salt adding warm milk little by little until it goes enough density.

Serve warm with Punjene Paprike.
2
Punjene Paprike:
Wash paprika, cut the steam and take all seeds out. Chop the onion. In bigger bowl mix meat, onion, rice, garlic, salt, pepper, parsley, paprika powder and knead it with your hands.
3
Fill each paprika with filling, leaving some space at the top. Leave paprika aside. Cut tomato into slice (around 1cm thin).
4
Preparing the sauce: Put the oil and flour in a bigger pot on the medium heat and stir. When it starts boiling add tomato paste (or purée) and stir well. Add water and cook until sauce thickens a bit. Place paprika inside the same pot (hole side should be up), and sprinkle it with celery leaves.
5
Cook it at lower temperature covered for 40 minutes. Check occasionally while cooking because the cooking time depends on the pot type. (Around 40 minutes)
When done place paprika gently into the oven dish and cover each paprika with a slice of tomato.
Add all sauce too. Preheat the oven to 200C and bake for 20 minutes.
6
When done sprinkle some Italian parsley over it and serve warm with Krompir pire.
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