Nabujak od tikvica i piletine
- 1 odkoå¡tena pileä‡a prsa (file) ili ostaci bijelog me
- 1 kg tikvica
- 5 jaja
- 250 gr naribanog sira po ukusu (ako koristite zreliji pripazite kod soljenja)
- 500 ml vrhnja za å¡lag
- sol papar
- 5 äeå¡njeva protisnutog äeå¡njaka
- zaäinsko bilje po izboru ( bosiljak origano, maå¾uran, timijan )
- 1 kg mini rajäica
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (2000g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Tikvice naribajte na sitne rezance, osolite i ostavite da puste vodu pa dobro ocijedite.
- Dodajte 5 jaja, naribani sir, vrhnje, protisnuti češnjak, po ukusu popaprite i sve promiješajte da dobijete jednolicnu gustu smjesu.
- Ako koristite ostatke pecenog piletina, narežite prsa na ploške, zalijte masnocom koja je ostala od pecenja pileta i ugrijte do prženja u pecnici na 200° C.
- Zatim izvadite pa na meso i masnocu oprezno ulijte smjesu od tikvica.
- Po vrhu rasporedite mini rajcice, pospite zacinskim biljem i pecite ovisno o velicine posude i kolicini i do 45 minuta na 200°C, sve dok vam površina ne dobije lijepu zlatno žutu boju.
- Slobodno ostavite da se nešto duže pece, jer sastojci smjesu cine vrlo socnom, a i rajcice poštaju sok, tako da nema bojazni od zagorijevanja.
- Ako koristite svježe meso, pileci file narežite na štapice ili kockice i kratko propržite, a zatim premjestite u vecu posudu u kojoj cete nabujak peci u pecnici i dalje postupite isto kao gore.
- Gotovo ostavite da se kratko hladi, narežite na kriške i poslužite uz salatu od mini rajcica.
While a standard frittata relies on direct stove-to-oven heat to set beaten eggs, this baked casserole incorporates heavy cream, grated cheese, and shredded vegetables into a denser, spoonable structure that behaves more like a savory bread pudding. Achieving the correct textural integrity depends entirely upon rigorous moisture management. Zucchini naturally holds a staggering amount of water within its cellular walls, and failing to eliminate that liquid before combining it with dairy and eggs will result in a watery, unstable bake that refuses to set properly even after forty-five minutes in the oven.
Managing Moisture and Heat Control
Shred the squash finely, toss it thoroughly with salt, and allow the mixture to sit until osmosis draws out the excess liquid. Squeezing the pulp forcefully through a clean kitchen towel yields the concentration required for a dense custard. When combining this vegetable base with whole eggs and high-fat cream, maintain an oven temperature of 200 degrees Celsius to promote rapid protein coagulation and cheese melting without curdling the dairy. Arranging whole cherry tomatoes across the top adds bright acidity, though they will release additional moisture during baking, which extends the total cooking time until the surface achieves a deep golden-brown hue.
- Ensure the grated squash is squeezed completely dry, as residual water prevents the dairy and eggs from forming a cohesive gel.
- Monitor the internal bake visually by watching for a uniform golden crust at the 200-degree mark rather than relying strictly on a timer.
- Allow the finished casserole to rest for ten minutes before slicing so the interior starches can firm up cleanly.
