Za obožavaoce ćufti i one koji nisu pretrani ljubitelji istih u klasičnom paradajz sosu, ovo je malo drugačija, bela varijanta. Sos je na bazi supe koja se zgusne brašnom, pa se u njega doda kiselo mleko i puno svežeg peršunovog lista. Ne zvuči baš najprivlačnije ali je kombinacija jako lepa. Ćufte možete praviti po vašem omiljenom receptu i menjajte sastojke mog recepta shodno vašem ukusu. Kocka za supu koja se koristi u receptu je od 22g - proizvođač Takovo. Jelo se savršeno slaže sa krompir pireom, a ja sam ga za promenu servirala sa predivnim Aninim šufnudlama.
ĆUFTICE U KISELKASTOM KREMASTOM SOSU
ĆUFTICE (oko 45 komada)
600g mešanog mlevenog mesa
50g pirinča dugog zrna
2 kriške suvog hleba namočenih u malo mleka
1 jaje
svež peršunov list
20g parmezana
so i biber
2 kašike ulja
SOS
600ml vode
kocka za supu 22g Takovo
1 puna kašika brašna
180g kiselog mleka
svež peršunov list
Skuvati pirinač i ocediti hleb od viška mleka. Od gore navedenih sastojaka za ćuftice rukama zamesiti smesu. Staviti smesu u frižider na nekoliko sati ili još bolje preko noći. Pobrašnjalim dlanova formirati male ćuftice i slagati ih na tacnu, pa vratiti u frižider na još pola sata. Meni je izašlo 45 komada, a količina mesa za svaku je jedna prepuna kašičica.
Pržiti ih na ulju ali ne skroz pošto ćete ih krčkati u sosu, onako, samo da uhvate koricu. Ćuftice vaditi i slagati u cediljku koju ste stavili iznad šerpe da se ocedi višak masnoće. Deo ulja u kome ste ih pržili prespite u veću šerpu zajedno sa ostacima mesa od prženja. Dolijte vodu i spustite kocku za supu, pa stavite da provri. U malo hladne vode razmutiti kašiku brašna u gustu pastu. Uliti brašno u supicu i mešati kratko da se ne zgrudva. Ubaciti odmah ćuftice i ostaviti ih da se krčkaju oko 10-15 minuta. Pred kraj dodati kiselo mleko u sos i puno seckanog svežeg peršunovog lista. Dodati so po želji. Tokom kuvanja shodno ukusu mlekom možete razrediti sos ili ga zgusnuti sa još brašna.
MINI MEATBALLS
600g ground pork
50g white long grain rice
2 day old bread slices dipped in some milk
1 egg
fresh parsley
20g Parmigiano Reggiano
salt and pepper
2 tablespoons of oil
CREAMY AND SOUR SAUCE
600ml water
Knorr stock cubes 22g
1 tablespoon of flour
180g sour cream or set yogurt
fresh parsley
Cook the rice and then combine by hand all of the ingredients for the meat balls. Place the mixture in the fridge over night. With floured hands form small meat balls. I formed around 45. Place them on a plate and back in the fridge for at least 30 minutes.
Fry the meat balls in hot oil just so they get a nice crispy coating. Do not fry them all the way since they will cook in the sauce. Now take the meatballs out of the oil and transfer couple of tablespoons of the oil together with the meat drippings to another pot. Add in water and a stock cube. Let boil. Mix a tablespoon of flour and a bit of cold water to make a paste with no clump and add it in the boiling water on the stove. Stir so it does not clump. Add in the meat balls all at once. Cook for 10-15 minutes at medium heat and near the end add in the sour cream and lots of fresh parsley. You can add in milk to make the sauce denser or flour if you want it thicker. Serve with mashed potatoes or potato dumplings.
Pržiti ih na ulju ali ne skroz pošto ćete ih krčkati u sosu, onako, samo da uhvate koricu. Ćuftice vaditi i slagati u cediljku koju ste stavili iznad šerpe da se ocedi višak masnoće. Deo ulja u kome ste ih pržili prespite u veću šerpu zajedno sa ostacima mesa od prženja. Dolijte vodu i spustite kocku za supu, pa stavite da provri. U malo hladne vode razmutiti kašiku brašna u gustu pastu. Uliti brašno u supicu i mešati kratko da se ne zgrudva. Ubaciti odmah ćuftice i ostaviti ih da se krčkaju oko 10-15 minuta. Pred kraj dodati kiselo mleko u sos i puno seckanog svežeg peršunovog lista. Dodati so po želji. Tokom kuvanja shodno ukusu mlekom možete razrediti sos ili ga zgusnuti sa još brašna.
MEATBALLS IN CREAMY SOUR SAUCE
I love traditional meatballs with tomato sauce, but this version is my favorite. Creamy sour sauce with lots of fresh parsley served with mashed potatoes or schupfnudeln.
600g ground pork
50g white long grain rice
2 day old bread slices dipped in some milk
1 egg
fresh parsley
20g Parmigiano Reggiano
salt and pepper
2 tablespoons of oil
CREAMY AND SOUR SAUCE
600ml water
Knorr stock cubes 22g
1 tablespoon of flour
180g sour cream or set yogurt
fresh parsley
Cook the rice and then combine by hand all of the ingredients for the meat balls. Place the mixture in the fridge over night. With floured hands form small meat balls. I formed around 45. Place them on a plate and back in the fridge for at least 30 minutes.
Fry the meat balls in hot oil just so they get a nice crispy coating. Do not fry them all the way since they will cook in the sauce. Now take the meatballs out of the oil and transfer couple of tablespoons of the oil together with the meat drippings to another pot. Add in water and a stock cube. Let boil. Mix a tablespoon of flour and a bit of cold water to make a paste with no clump and add it in the boiling water on the stove. Stir so it does not clump. Add in the meat balls all at once. Cook for 10-15 minutes at medium heat and near the end add in the sour cream and lots of fresh parsley. You can add in milk to make the sauce denser or flour if you want it thicker. Serve with mashed potatoes or potato dumplings.
