Dovleceii pane sunt o mancare „as romaneasca as can be” :D Deci am considerat ca trebuie neaparat sa ii reinventez in cadrul campaniei „Gatim romaneste si fara gluten cu Schar” Crocanti, aromati, serviti calzi cu sos de iaurt si usturoi sunt ceva incredibil, iar pesmetul Schar e absolut genial :)

Ingrediente (2 portii): 

  • 1 dovlecel mare
  • 1 ou de tara
  • 4 lg pesmet fara gluten Schar
  • 1/2 lgt pudra de usturoi
  • 1/2 lgt boia dulce
  • sare, piper
  • sos de iaurt si usturoi pentru servit (optional)

Mai intai pregatim toppingul crocant: intr-un castron micut amestecam pesmetul, putina sare, un praf de piper, pudra de usturoi si boiaua dulce. Taiem dovlecelul felii potrivite ca grosime (mie mi-au iesit 16) pe care le dam prin oul batut si apoi prin amestecul de pesmet.

Asezam feliile de dovlecel  pe o tava intinsa tapetata cu hartie de copt, optional puteti pulveriza putin ulei cu usturoi de la Lidl. Coacem de dovlecel aprox 20 de min la 170C cu ventilatia pornita, intorcandu-le in ultimele 5 minute. Sau, in functie de cuptor, ochiometric pana se rumenesc frumos :) Pofta mare!

Galerie foto

*Baby-friendly: folositi sare doar dupa varsta de 1 an si piper cu moderatie, fiind un condiment puternic si iritant gastric.

ENGLISH VERSION

A very Romanian traditional recipe, reinterpreted: Crispy, tasty and so good served warm with garlic yogurt sauce, they’re my favorite appetizer :)  Baked breaded zucchini crisps.

Ingredients (2 servings): 

  • 1 large courgette/zucchini
  • 1 free range egg
  • 4 tbsp gluten free breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp tsp sweet paprika
  • salt, pepper
  • yogurt garlic sauce for serving (optional)

First prepare the crispy topping: mix the breadcrumbs, a little salt, pepper, garlic powder and sweet paprika.Cut the zucchini into medium thick slices (I got 16 pieces), dip them into the whisked egg and crunchy topping.

Place the zucchini slices on a tray lined with baking paper, you can spray some garlic oil on top if you want. Bake them for 20 min at 170 C, ventilation on, turning them over in the last 5 min. Or depending on the oven, until they turn golden crisp :) Enjoy!

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