Розмаринові кульки в журавлиновому соусі

А де кульки, спитаєте ви мене, розглядаючи це фото. Я вам от що скажу, всі погані фотографи у пеклі будуть знімати тільки фрикадельки, котлети й увесь інший фарш, тому що я навіть не знаю, що виглядає гірше. Дуже важко красиво сфотографувати м’ясо, бо кульки ніколи, просто ніколи не виходять кульками, а незрозумілими грудочками підозрілого характеру. Проте, це той самий випадок, коли варто задушити внутрішнього естета, бо вони такі прості і смачні, що соромно називати це рецептом.



  • 500-600 г фаршу (50/50 свинина+яловичина)
  • Сіль, перець за смаком
  • 3-4 гілочки розмарину
  • 1 яйце
  • Для соусу:
  • 300 гр. журавлини
  • Сіль, цукор, перець за смаком
  • 2 ст.л. томатного пюре
  • 50 гр. вершкового масла
  • Херес або інше кріплене вино


Для фаршу краще обрати лопатку чи нежирний ошийок у співвідношенні 50/50 (свинина і яловичина). Додати до фаршу сіль, перець за смаком, яйце. Обібрати листочки розмарину, дрібно-дрібно їх посікти і всипати у фарш. Добре вимішати, наліпити кульок намоченими у холодній воді руками — так фарш не пристигатиме до рук. Обсмажити кульки на вершковому маслі, покласти в теплу тарілку і накрити кришкою, або сховати у піч в режимі підтримки температури. На сковорідку хлюпнути щедро хересу чи іншого кріпленого вина, зішкребти з дна всі пристиглі шматочки — шеф-кухарі називають це деглазувати, але, дивімося правді у вічі — це просто відшкребти, що налипло. Довести до кипіння, вкинути 300 г журавлини, проварити на середньому вогні до м’якості, пюрувати блендером (переливши попередньо у склянку для блендування, не робіть цього на сковороді!). Повернути пюре на сковорідку, додати ложку цукру, виправити на сіль, перець, додати 2 ложки томатного пюре і 50 г масла. Проварити 5 хвилин. У соус повернути кульки, перемішати, накрити кришкою, вимкнути вогонь і дати постояти кілька хвилин.

Подавати з картопляним пюре і нехай весь світ зачекає.


Рекомендована техніка:

М’ясорубка Gorenje MG 1800 W

Блендер Gorenje HBX 884 QE

Сковорідка Gorenje CW 24 FCP

Lana Svitankova

Lana-Svitankova Зі слів Лани, задоволення від готування приходить тоді, коли є з ким розділити результати трудів на кухні. В житті неймовірно енергійна, сповнена нових ідей Лана з першого речення захоплює читача характерним для неї неповторно легким та дружнім стилем написання публікацій. Автор кулінарного блогу “Travel, eat, make a pic of it”, що в перекладі “Їж, подорожуй і фотографуй”. Блог присвячено не тільки оригінальним ідеям з приготування , а й замальовкам від захоплюючих подорожей, відвідування цікавих місцин.

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