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Prokelj

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  • 1. Krem iorba . 500 g prokelja . 1 glavicacelera . l krompir . 1 glavica crnog luka o 1 den belog luka e 1 kaSika hladno cedenog ulja I 1 kaSidica morske soli . l kasika susama r 1 listlorbera nim zaiinom i ocedite. Sunku i slaninu isecite na komadiie, pro- priite pa dodajte prokelju. Smesu itarrite u vatrostainu posudu, po vrhu rasporedite listiie sira t za- pecite dok se sir ne otopi. U testu . 750 g prokelja . 1 glavica crnog luka : l/Zlimunt r ljaje o l dlbelogvina I 2 kaSike ulja r L ka5idica smedeg Seiera o 4 ka5ike integralnogbra5na ' so, biber Prokelj pomeiajte sa sitno sec- kanim crnim lukom, posolite, po- biberite, sipajte kadiku ulja r 1"/2 5o1je vode i na tihoj vatri kuvajte poklopljeno 20 minuta. Ocedite, preliite limunovim sokom i osta- ,rite -da se ohladi. lJ meduvre- menu umutite Zumance s beiim vinom, Seierom, ka5ikom ulja i malo soli, dodajte braino i na kra- ju ulupano belance. Loptice pro- kelja umadite u Zitko testo, prZite na wuiem ulju dok ne porumene i vadite na salvetu da se dobro ocede od ulia. 5':: o biber, origano Povrie iseci- te na koma- de, skuvajte i, dokje vruie, izmiksujte u blenderu. Zadintte i, ako i.elite, dodajte sok od 1,/2 limu- na. Sa sirom o 500I prokelja r 100 g suve slanine o 100BSunke o 100 g mocarele I ulje, biljni zadin Skuvajte prokelj u 3 dl vode sa bilj- 4 il}i i,. +B e F,g : + '$.t6 ,;$