Brokula Rolada sa Šunkom i Sirom
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U posudu staviti kuhati vodu da zakuha.
- Kad voda zakuha, dodati malo soli te u vodi kuhati brokulu 10-ak minuta.
- Kuhanu brokulu procijediti i zgnjeciti.
- U posebnu posudu staviti ulje i zagrijati ga.
- Dodati brašno u zagrijano ulje i miješati cijelo vrijeme da se dobije gušca zaprška.
- Maknuti posudu sa zaprškom sa strane i u nju dodavati zgnjecenu brokulu.
- Vratiti posudu na vatru i miješati da se brokula i zaprška prožmu (zaprška se ne smije vidjeti u smjesi).
- Ostaviti smjesu 20-ak minuta da se prohladi.
- Izrezati papir za pecenje velicine podloge.
- Istresti brokulu na papir, te je zagladiti u obliku cetverokuta u tankom sloju.
- Na brokulu staviti sloj šunke, a na šunku sir.
- Zarolati papir u oblik rolade.
- Roladu sa papirom prebaciti u modlu za pecenje.
- Rolada se pece u zagrijanoj rerni na 200 stupnjeva 20 minuta.
- Pecenu roladu izvaditi iz modle na dasku da se prohladi zajedno s papirom za pecenje.
- Toplu roladu narezati i odmah uživati u prekrasnim okusima, a može se jesti i hladna.
Standard vegetable tarts rely on laminated pastry crusts or heavy pie doughs, but this preparation bypasses flour-based dough entirely by turning the vegetable itself into the flexible structural base. Green brassicas possess enough natural starches and fibrous structure to bind into a rollable sheet once mashed and combined with a hot oil-and-flour roux. Selecting firm heads of broccoli with tightly closed florets ensures minimal moisture content, which prevents the base from turning gummy during the initial binding phase on the stovetop.
Adapting the Base for Dietary Needs
Modifying the core structure for alternative diets requires adjusting the binding agents without compromising flexibility. Replacing standard wheat flour with a fine gluten-free all-purpose flour blend works effectively, provided the roux is cooked thoroughly for two minutes to eliminate raw starch flavors. Dairy-free variations require substituting the gouda with a meltable plant-based cheese alternative that retains stretch when heated to 200 degrees Celsius in the oven.
Managing Kitchen Workflow
Coordinating the preparation steps prevents bottlenecks between stovetop mixing and baking. Allowing the broccoli mixture to cool for roughly twenty minutes prevents the cheese filling from melting prematurely on the parchment paper before the roulade enters the oven. Pre-cutting the parchment paper to match the baking mold dimensions simplifies the rolling process significantly.
