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Tortilje s trganom piletinom i pestom od tikvica - Tortillas with pulled chicken and zucchini pesto


Ljetni mjeseci nisu za dugo stajanje oko šporeta, zato smo Perutnina Ptuj i ja smislili jednu ukusnu opciju za ručak "dalje od šporeta".

Piletina se sama peče, a pesto je potrebno samo izblendati :)


Kako bi obrok bio dobro pripremljen, važno je znati baratati mesom peradi između kupnje i same pripreme za jelo.

Prilikom kupnje peradi, potrebno je što manje prekidati lanac hlađenja. Kupljenu perad je potrebno pripremiti što prije ili ju spremiti u hladnjak. Prilikom kupnje peradi koristite po mogućnosti torbu za hlađenje. Budući da je temperatura u hladnjacima kućanstva obično viša od preporučene temperature za skladištenje mesa peradi (tj. maksimalno +4 ℃), svježa perad može se držati kratko vrijeme, najviše do dva dana.

Sastojci i koraci pripreme
  • 3 pileća bataka sa zabatkom Perutnina Ptuj Natur

  • 6 žlica maslinovog ulja

  • 1 limun

  • 2 grančice ružmarina

  • 1 tikvica

  • šaka badema

  • šaka oraha

  • šaka svježih listova bosiljka

  • dva prstohvata soli

  • 100 ml vodenog kefira

  • sok jedne limete

  • 1 jušna žlica maslinovog ulja

  • 5 bezglutenskih tortilja

  • 5 listova zelene salate

Dodatak uz tortilje: rajčica, krastavci, kukuruz


Zagrijte pećnicu na 180 °C.

  1. U posudu za pečenje u pećnici posložite piletinu, prelijte s maslinovim uljem, dodajte narezani limun i grančice ružmarina. Podlijte s malo vode ili temeljca, prekrijte s aluminijskom folijom i pecite u pećnici oko sat i pol, ovisno o jačini vaše pećnice i veličini piletine. Zadnjih 20ak minuta dodajte tikvicu.

  2. Dok se piletina i tikvica peku, popržite bademe i orahe te ostavite da se ohlade.

  3. Kada je piletina pečena, prebacite je na dasku za rezanje i pomoću dvije vilice trgajte na manje komade.

  4. Kako bi napravili pesto, u blenderu usitnite orašaste plodove pa im dodajte ohlađenu pečenu tikvicu, bosiljak, vodeni kefir, sok limete, jušnu žlicu maslinovog ulja i sol. Sve izblendajte u homogenu smjesu pa umješajte komadiće piletine.

  5. Krastavce i rajčicu narežite na manje komade.

  6. Bezglutenske tortilje punite smjesom pesta i piletine i dodajte narezano povrće - rajčicu, krastavce i kukuruz.

  7. Kao opciju bez kruha, umjesto tortilja, punite listove salate.

Ukoliko želite, možete još dodati i džem od brusnice, rajčica ili kupina.

Uživajte u okusima!



Tortillas with pulled chicken and zucchini pesto


Summer months are not made for long standing by the stove, so Perutnina Ptuj and I created this delicious "far away from the stove" meal. The chicken bakes itself, and the pesto only needs to be blended :) In order for a meal to be well prepared, it is important to know how to handle poultry meat between the purchase and the preparation for meal. When buying poultry, it is necessary to break the cooling chain as little as possible. Purchased poultry should be prepared as soon as possible or stored in the refrigerator. When buying poultry, use a cooler bag if possible. Since the temperature in household refrigerators is usually higher than the recommended temperature for storing poultry meat (i.e., a maximum of +4 ℃), fresh poultry can be kept for a short time, up to two days.

Ingredients and preparation steps
  • 3 chicken drumsticks with thigh Perutnina Ptuj Natur

  • 6 tablespoons olive oil

  • 1 lemon

  • 2 twigs of rosemary

  • 1 zucchini

  • handful of almonds

  • handful of walnuts

  • handful of fresh basil leaves

  • two pinches of salt

  • 100 ml of water kefir

  • juice of one lime

  • 1 tablespoon olive oil

  • 5 gluten-free tortillas

  • 5 lettuce leaves

Preheat the oven to 180 ° C.

  1. Place the chicken in the large skillet, pour over with olive oil, add sliced ​​lemon, twigs of rosemary and a little bit of stock, cover with aluminum foil. Bake in the oven for about an hour and a half, depending on the strength of your oven and the size of the chicken. Add the zucchini for the last 20 minutes or so.

  2. While the chicken and zucchini are baking, roast almonds and walnuts then let to cool.

  3. When the chicken is cooked, transfer it to a cutting board and use two forks to shred the chicken.

  4. To make the pesto, blend nuts in a blender and add chilled roasted zucchini, basil, water kefir, lime juice, a tablespoon of olive oil and salt. Blend everything into a homogeneous mixture then with the fork mix in the shredded chicken.

  5. Cut the cucumbers and tomatoes into smaller pieces.

  6. Fill gluten-free tortillas with a mixture of pesto and chicken and add sliced ​​vegetables - tomatoes, cucumbers and corn.

  7. As a low carb option (without bread), instead of tortillas, fill salad leaves.

Regarding your taste, you can also add cranberry, tomato or blackberry jam.

Enjoy the flavors!


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