Feeding Art

Cook, eat, dream, play.....Foodstory by Inga
img_2054
Fingerfood/Snacks

Parsley-garlic spread/Namaz od peršina i češnjaka

With this, how I am calling it, spread, I met first time 4 years ago when I was working in one restaurant on the Adriatic coast. We did prepare it in a huge quantities, stored it in the big jars, and we did use it for fish dishes but especially for Italian guests and their favorite pasta Aglio e oglio.

Since then, this spread is almost everyday’s guest in my refrigerator. I use it for marinating meat, I add it to the different dishes, salads (ideal for red roasted peppers), but I usually eat this spread in Winter, as a spread on bread, with my favorite homemade semi-dry tomatoes.

Preparation of this spread is very simple and I store it in my fridge for a week.

For those worried about how to get rid of the smell of garlic? Simply relax, and wait until he leaves you!!!

What do you need:

Bunch of fresh Parsley

Garlic

Olive oil

And little bit of work:

Wash parsley and take only leaves for this spread. Peel garlic.

img_2005

Parsley leaves and garlic finely chop in blender.

img_2034

Fill the mixture in the jars, add olive oil and that is all folks! Keep in the refrigerator up to 7 days.

img_2037

You Superman is ready to protect you against bacteria, viruses and annoying people!

How I said at the beginning, it is spread for everything, you can season stew with it, pasta, dilute it with vinegar and oil and you are going to have delicious dressing for salad, marinate your cheese, olives,…use it for garlic buns, grisine, antipasti,…and I just love it in winter, like a spread all over homemade bread…sometimes with semi-dried tomatoes…ah you are asking yourself?? No, I am not married. I still did not find Mr. Right who is good enough replacement for Mr. Garlic :):):)

 

-Croatian version-

S ovim, kako ga ja zovem, namazom susrela sam se prvi puta prije 4 godine dok sam radila u restoranu na jadranskoj obali. Pripremali smo ga u velikim količinama, čuvali u teglama i koristili za riblje specijalitete i posebno za talijanske goste i njihovu omiljenu Aglio e Oglio tjesteninu.

Od tada je ovaj namaz redoviti gost u mome hladnjaku, koristim ga za mariniranje mesa, dodajem u razna jela, salate (idealno uz pečene rog paprike), a najčešće ga jedem zimi kao namaz na kruhu uz omiljene domaći pripremljene polusušene rajčice. Priprema je vrlo jednostavna i ja ga u hladnjaku držim do tjedan dana.

Za sve one zabrinute, kako se riješiti mirisa češnjaka? Jednostavno…opusti se i čekaj da se on riješi tebe!!!

Što je potrebno:

Vezica svježeg glatkog peršina (opranog i posušenog)

Češnjak

Maslinovo ulje

I malo zasukati rukave:

Peršin oprati i posušiti, listove odvojiti. Češnjak oguliti.

img_2005

Listove peršina i očišćeni češnjak usitniti u blenderu.

img_2034

Staviti u teglicu i zaliti s maslinovim uljem, po mogućnosti domaćim. I svenamjenski začin, namaz, kako god, je gotov!

img_2037

I do 7 dana u hladnjaku vas čeka….borac protiv virusa, bakterija, uroka i nametljivaca :):):)

Kao što sam spomenula, pravi je svenamjenski začin…namaz…dodajte ga u varivo, tjestenine, razrijedite s uljem i octom i eto preljeva za salatu, marinirajte sir, masline…ubacite u peciva s češnjakom, grisine….a ja ga zimi najradije jedem namazanog na domaći kruh…ponekad uz dodatak domaćih polusušenih rajčica…ah da, pitate se?? Ne, nisam udana. Još nije naišla dostojna Mr Right zamjena za Mr Češnjak :):):)

Leave a Reply

Your email address will not be published. Required fields are marked *