Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Merry Christmas, dear friends! I hope you had a lovely and relaxing time. And that there was plenty of good food. 🙂

Since the festivities are still in full swing, I bring you something quick and easy, but also a bit fancy looking. This salad is definitely more of a concept, than it is a recipe, but it is definitely gonna up your holiday table game. Also, it will work great either as an antipasto, or as a full meal if served with a nice hunk of crusty bread.

IMGP8020

IMGP8019

INGREDIENTS:

(Yields 1-2 servings / 3.40 EUR)

¼ cup of balsamic vinegar (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Large handful of fresh baby spinach (0.67 EUR)

6 large cherry tomatoes (0.80 EUR)

1 ball of mozzarella cheese (0.80 EUR)

3-4 thin slices of prosciutto (0.67 EUR)

IMGP8021

METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down. You can always prepare more balsamic reduction ahead of time and store it in the fridge, as it will keep there for weeks.

Prepare everything else once the balsamic reduction is done and cooled. Rinse and pat dry baby spinach and tomatoes. Cut the tomatoes into quarters. Arrange the spinach on a large plate and scatter tomato quarters on top. Season with a good drizzle of balsamic reduction and olive oil, then sprinkle with salt and pepper. Tear the mozzarella ball and prosciutto slices into bite sized pieces and scatter on top of the veggies. Add a bit more balsamic reduction, olive oil and black pepper. Serve immediately.

IMGP8017


Dragi prijatelji, sretan vam Božić! Nadam se da ste se lijepo proveli i opustili. I naravno, da ste uživali u puno fine hrane. 🙂

Obzirom kako nam slavlja i dalje traju, evo vam jedna jednostavna i brza salata, koja također izgleda i prilično fensi. Iako je ovo više nekakav koncept, nego pravi recept, definitivno će vam podignuti blagdanski stol. Također, ovu salatu možete poslužiti i kao hladno predjelo, ali i kao glavno jelo uz neki lijepi komad hrskavog kruha.

SASTOJCI:

(Za 1-2 porcije / 25,42 kn)

¼ šalice aceta balsamica (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

6 velikih cherry rajčica (6,00 kn)

1 loptica mozzarelle (6,00 kn)

3-4 tanke šnite pršuta (5,00 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio. Možete slobodno pripremiti veću količinu pa višak čuvati u hladnjaku, pošto će držati i nekoliko tjedana.

Kada je reducirani aceto spreman i ohlađen, priredite sve ostalo. Operite i kuhinjskim ručnikom posušite špinat i rajčice. Rajčice narežite na četvrtine. Špinat rasporedite po velikom tanjuru i po njemu raštrkajte kriške rajčica. Dobro začinite sa reduciranim acetom, maslinovim uljem, soli i paprom. Mozzarellu i pršut natrgajte na komadiće veličine zalogaja, pa rasporedite po špinatu i rajčicama. Dodajte još mrvicu acceta, maslinovog ulja i crnog papra, te odmah poslužite.

Advertisements
Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)

This dish is an absolute blast to have around at parties and will instantly fancy up your antipasto platter to level 9,000. Also, it’s great to just keep a giant jar around for yourself to munch on, since this tastes absolutely fantastic and requires about five minutes of your time to prepare.

When you’re done with the cheese, definitely be sure to save the leftover olive oil for later. The oil is gonna soak up all those wonderful aromas from herbs and spices, so just strain it and keep refrigerated to use as a tasty salad dressing.

IMGP7307

INGREDIENTS:

Block of feta (or any other soft salty cheese)

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

1-2 bay leaves

2-3 sundried tomatoes

Good pinch of red pepper flakes

Good pinch of freshly ground black pepper

Cheap olive oil

IMGP7308

IMGP7311

METHOD:

Cube the cheese and arrange in a jar, interspersed with layers of herbs, sundried tomatoes (which I remembered to stuff in the jars after the pictures were already taken) and sprinkles of red pepper flakes and black pepper. When the jar is full, pour enough olive oil to cover all of the cheese and refrigerate. Allow the mix to sit for a day before digging in, so the cheese has some time to soak up the aromas.

Rumor has it that this marinated cheese can keep up in the fridge for at least two weeks. However, I never got around to verifying this piece of information, as it was all devoured within days.

IMGP7309


Ovo jelo je kao stvoreno za bilo kakva druženja i odmah će vašu platu sa narescima podignuti na fensi level 9.000. Osim toga, super ga je uvijek imati pri ruci u ogromnoj staklenci da možete prigristi kada vam bude volja, pošto je okus savršen a za pripremu vam treba oko pet minuta.

SASTOJCI:

Komad fete (ili bilo kojeg drugog mekanog slanog sira)

Par grančica svježeg timijana (majčine dušice)

Par grančica svježeg ružmarina

1-2 lovorova lista

2-3 sušene rajčice

Dobar prstohvat sušenog čilija u pahuljicama

Dobar prstohvat svježe mljevenog crnog papra

Jeftino maslinovo ulje

PRIPREMA:

Narežite sir na kocke i slažite u staklenku tako da na svaki red sira stavite sloj začinskog bilja i sušenih rajčica (koje sam se ja sjetila nagurati u staklenku tek kada sam sve slikala), kao i malo čilija i papra. Kada je staklenka puna, ulijte dovoljno maslinovog ulja da skroz prekrijete sav sir. Čuvajte u hladnjaku, a ostavite da se sve paca bar jedan dan kako bi sir imao vremena povući sve arome.

Priča se po internetu da ovakav marinirani sir može u hladnjaku držati barem dva tjedna. Međutim, meni nije uspjelo provjeriti tu tvrdnju jer bi se sve uvijek pokrkalo u najviše par dana.

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)