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Máte už dosť eidamov, goud a iných klasických tvrdých syrov?
Tak si zájdite do talianských potravín, kúpte si pravý parmezán a ugrilujte si túto úžasnú a jednoduchú pochúťku.
Parmezán je veľmi tvrdý taliansky syr typu grana. Syr sa vyrába v oblastiach kraja Emilia-Romagna. Vďaka jeho dlhému zreniu (parmezán zreje minimálne 12 mesiacov, no nie je výnimkou ani syr zrejúci 5 a viac rokov) dostane svoju nezameniteľnú chuť a tvrdosť.
Je plný kalcia a jeho chuť je sladko slaná, niekedy pikantná.
Najlepší je nastrúhaný. Môžete ho nastrúhať na jemno alebo použiť škrabku na zemiaky a nastrúhať ho na jemné plátky.
Na naše zapekačky budeme POTREBOVAŤ
6 kúskov domáceho chleba
100g nastrúhaného parmezánu
nakladané sušené paradajky v olivovom oleji
gril
POSTUP
Na nakrájaný chlieb nakladieme zopár sušených paradajok. Tým, že sú naložené v oleji, už nebudeme potrebovať ďalší olej. Ten, ktorý je na paradajkách úplne postačí.
Na paradajky dáme plnú hrsť nastrúhaného parmezánu. Nešetríme. Grilovaním sa jeho objem zmenší.
Takto pripravené chlebíky dáme do grilu a poriadne zapečieme.
Zapekačky sú hotové, keď majú krásnu zlatavú farbu.
Podávať ich môžeme napríklad s ŠOŠOVICOVO-CVIKLOVÝM ŠALÁTOM.
Ak sa vám recept páčil, zdielajte ho.
