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[title] => Jeftina namirnica nezasluženo ima lošu reputaciju: uz dva sitna dodatka možete uživati u savršenom obroku, a nema ni 'štetni' sastojak od kojeg većina zazire
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Jelo koje ste sigurno zaboravili, a ako niste, nije baš da vapite za njim, mogla bi biti upravo pura. Kukuruzna krupica jedan je od jeftinijih proizvoda u trgovinama, hranjiv i može biti pripremljen na razne načine, no svemu što mu ide u prilog unatoč često je gurnut u drugi plan.
Razloga za to moglo bi biti nekoliko. Najprije, pura i nema najbolju reputaciju kad je se usporedi s ostalim zdravim namirnicama. Potom, ako ste ju navikli pripremati na isti način, vjerojatno vam ne predstavlja neki vrhunski gastro užitak. Iako stvara i pura kuhana u vodi s malom kockicom masla na vrhu jedinstven, pomalo pastoralni ugođaj u domu...
No njene blagodati su još mnoge. Jedno je od tradicionalnih talijanskih jela, ipak, nije dosegla (ni blizu) toliku popularnost kakvu danas uživaju tjestenina, pizza ili pesto.
Njena loša reputacija pritom je potpuno nezaslužena - oni koji nisu alergični na kukuruz (jer pura je u stvari upravo kukuruz mljeven u brašno) mogu uživati u njoj kao prilogu koji svojim nutitivnim svojstvima dobrano "šiša" pomfrit, pečeni krumpir, pa čak i rižu (ovisno o vrsti), prema nekim izvorima.
Svakako je jedna od opcija. A namjena joj je, uz to, šarolika - dodajte puru umjesto krušnih mrvica u recept, koristite ju kao prilog ili dodajte u torte i kruh - nutritivno je nadmoćna i "opranom" bijelom brašnu, a u peciva dodaje i dozu vlažnosti i mekoće.
Kako skuhati savršenu puru?
Jedini trik za ukuhavanje savršene palente miješanje je ravnomjerno i precizno, obavezno drvenom žlicom. Voda u koju dodajete krupicu trebala bi ključati, a tijekom usipanja u zdjelu trebali biste to činiti ravnomjerno, konstantno miješajući. Jednom kad se skuha, dodajte dva "začina" koja će totalno promijeniti okus obične pure - pozamašnu kockicu maslaca i šaku svježe ribanog parmezana. Autorica ovog recepta kune se u puninu okusa svoje pure, kuhane u - mlijeku.
Jela koja pura "podiže"
- dodaje hrskavost
Pospite palentu po krumpirima prije pečenja ili pak po ribi i piletini prije prženja. Koristite ju u smjesi za pohanje umjesto običnih krušnih mrvica.
- umjesto pomfrita
Gustu puru najprije stavite u hladnjak, potom oblikujte u trakice, a na kraju pržite u ulju. Začinite ju dimljenom paprikom, solju, paprom i ostalim začinima po želji i poslužite s omiljenim umakom.
- u pecivima
Pokušajte zamijeniti dio brašna palentom ili pak čitavu količinu. Domaćem kruhu daje hrskavost, a isto tako i mekoću tortama. Idealna je za one koji izbjegavaju gluten koji je često proglašen "štetnim" od strane stručnjaka, a trebali bi ga izbjegavati oni koji pate od celijakije.
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Jelo koje ste sigurno zaboravili, a ako niste, nije baš da vapite za njim, mogla bi biti upravo pura. Kukuruzna krupica jedan je od jeftinijih proizvoda u trgovinama, hranjiv i može biti pripremljen na razne načine, no svemu što mu ide u prilog unatoč često je gurnut u drugi plan.
Razloga za to moglo bi biti nekoliko. Najprije, pura i nema najbolju reputaciju kad je se usporedi s ostalim zdravim namirnicama. Potom, ako ste ju navikli pripremati na isti način, vjerojatno vam ne predstavlja neki vrhunski gastro užitak. Iako stvara i pura kuhana u vodi s malom kockicom masla na vrhu jedinstven, pomalo pastoralni ugođaj u domu...
No njene blagodati su još mnoge. Jedno je od tradicionalnih talijanskih jela, ipak, nije dosegla (ni blizu) toliku popularnost kakvu danas uživaju tjestenina, pizza ili pesto.
Njena loša reputacija pritom je potpuno nezaslužena - oni koji nisu alergični na kukuruz (jer pura je u stvari upravo kukuruz mljeven u brašno) mogu uživati u njoj kao prilogu koji svojim nutitivnim svojstvima dobrano "šiša" pomfrit, pečeni krumpir, pa čak i rižu (ovisno o vrsti), prema nekim izvorima.
Svakako je jedna od opcija. A namjena joj je, uz to, šarolika - dodajte puru umjesto krušnih mrvica u recept, koristite ju kao prilog ili dodajte u torte i kruh - nutritivno je nadmoćna i "opranom" bijelom brašnu, a u peciva dodaje i dozu vlažnosti i mekoće.
Kako skuhati savršenu puru?
Jedini trik za ukuhavanje savršene palente miješanje je ravnomjerno i precizno, obavezno drvenom žlicom. Voda u koju dodajete krupicu trebala bi ključati, a tijekom usipanja u zdjelu trebali biste to činiti ravnomjerno, konstantno miješajući. Jednom kad se skuha, dodajte dva "začina" koja će totalno promijeniti okus obične pure - pozamašnu kockicu maslaca i šaku svježe ribanog parmezana. Autorica ovog recepta kune se u puninu okusa svoje pure, kuhane u - mlijeku.
Jela koja pura "podiže"
- dodaje hrskavost
Pospite palentu po krumpirima prije pečenja ili pak po ribi i piletini prije prženja. Koristite ju u smjesi za pohanje umjesto običnih krušnih mrvica.
- umjesto pomfrita
Gustu puru najprije stavite u hladnjak, potom oblikujte u trakice, a na kraju pržite u ulju. Začinite ju dimljenom paprikom, solju, paprom i ostalim začinima po želji i poslužite s omiljenim umakom.
- u pecivima
Pokušajte zamijeniti dio brašna palentom ili pak čitavu količinu. Domaćem kruhu daje hrskavost, a isto tako i mekoću tortama. Idealna je za one koji izbjegavaju gluten koji je često proglašen "štetnim" od strane stručnjaka, a trebali bi ga izbjegavati oni koji pate od celijakije.
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