09 May 2006

MAKARUNI

MAKARUNI

Makaruni su vrsta tijesta koje se jede kao prilog uz neko meso, uglavnom za blagdane i u mojoj percepciji oni su neka vrsta ''raskošnijih'' mlinaca, rezervirani za posebne prigode. To je jedno od onih jela koje ne možete zamisliti da kupujete u trgovini, to jednostavno nije to. Zapravo nikad nisam ni čula da se makaruni mogu kupiti u trgovini, niti mi je to padalo na pamet. Baka Maca ih je radila cijeli (moj) život i radit će ih do kraja (svog) života. U mojim sjećanjima makaruni su neodvojivi od moje bake.

SASTOJCI

(za dvije ''ploče'')

1 kg brašna

2 dag svježeg kvasca ili 1 vrećica suhog kvasca

1 čajna žličica soli

2 šalice mlake vode (oko 0,5 l)

PRIPREMA

Od sastojaka se zamijesi tijesto, stavi se u posudu, pokrije i ostavi dizati na toplom mjestu. Nakon što se tijesto digne opet se premijesi te podijeli na dva jednaka dijela. Svaki dio se razvalja na debljinu oko 2 cm. Ravnalom se označe crte na razvaljanom tijestu (mreža crta) i vilicom se izbode na više mjesta. Peče se na 180 – 200 o C otprilike 15 do 20 min dok ne porumeni. Nakon što se ohladi čuva se zamotano u čistu krpu. Ne mogu dugo stajati pa se preporuča konzumirati ih u sljedećih 2 do 3 dana.

POSLUŽIVANJE

Pečenu ''ploču'' makaruna razrežemo po obrisima mreže (koju smo prije pečenja označili) na kockice i stavimo u kipuću slanu vodu dok ne omekšaju (nekoliko minuta). Kada dovoljno omekšaju, ocijedimo ih i prelijemo mašću od pečenja. Poslužuje se uz razne vrste pečenog mesa: piletinu, puretinu, svinjetinu.

MAKARUNI

Makaruni are a kind of pasta (however, quite different from Italian macheroni), eaten as a side dish with some kind of meat, usually for holidays. In my perception they are sort of ''richer'' mlinci, eaten only on special occasions. They are one of those foods you just cannot imagine buying in a shop, that is just not it. Actually, I have never heard that you can buy makaruni in a shop, it has never crossed my mind either. My grandma Maca has been making them all of (my) life and will probably be making them till the end of (her) life. In my memories makaruni and my grandma are inseparable.

INGREDIENTS

(for 2 ''plates'')

1 kg of flour

2 dag of fresh yeast or 1 portion of dry yeast

1 tea spoon of salt

2 cups of tepid water (around 0.5 l)

PREPARATION

Make dough out of the ingredients, put it in a bowl, cover it and leave to grow in a warm place. After the dough has grown in size, knead it once again and divide it in two equally big pieces. Roll out each piece to be around 2 cm thick. Mark a grid on each piece with a ruler and stab it with a fork in several places. Bake it at 180 – 200oC for 15 to 20 mins until it gets a brownish colour. After it cools down, the ''plate'' of makaruni is kept in a clean cloth. Since they cannot stay fresh for long, makaruni should be consumed within 2 or 3 days of preparation.

SERVING

Cut already baked makaruni ''plates'' into little cubes (taking care of the grid marks on it) and put them into salted boiling water. Cook them for several minutes until they soften enough. When makaruni become soft enough, spill the water they were cooked in and put the sauce left after roasting meat over them. Serve the makaruni with various kinds of roasted meat: chicken, turkey, pork.

Ana Dolenec

Spring 2006

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