Ovo je 'lakša' verzija grčke musake. Prava grčka musaka ima oko 1000 kalorija po porciji i dosta je teška. Ova musaka je lagana i prepuna hranljivih sastojaka.
This is a 'lighter' version of the Greek moussaka. The real moussaka has approximately 1000 calories per portion and is very heavy. This moussaka is light and filled with nutritious ingredients.
Sastojci:
Ingredients:
250 g. krte junetine, dvaput mlevene10ak većih šampinjona
4 veća krompira
3 male ili 1 velika šargarepa
1 veći crni luk
3 struka mladog belog luka
začini: celerova so, biber, tucana sudžuk paprika, majčina dušica, ruzmarin, peršun
za bešamel sos: 1 lit. mleka, komad putera od oko 20 g, prstohvat soli, 3 kašike brašna, malo rendanog oraščeta
250 gr finely ground, lean beef
approx. 10 larger white mushrooms
4 larger potatoes
3 small or 1 big carrot
1 large onion
3 spring garlic sprouts
spices: celery salt (ground dried celery with sea salt), pepper, coarsely ground chili, thyme, rosemary and parsley
for the bechamel sauce: 1 lit. milk, approx. 20 g butter, a pinch of salt, 3 tablespoons flour, a bit of ground nutmeg
Povrće oprati i oljuštiti. Šargarepu izrendati na sitno, iseći krompir na tanke kolutiće i ostaviti potopljenog u vodi, iseckati šampinjone i sitno iseckati luk i beli deo mladog belog luka, a zasebno naseckati pera belog luka. Možete raditi više stvari istovremeno, ako vam to ne odgovara, počnite od bešamel sosa. Staviti šerpu na ringlu i dodati puter.
Wash and peel the vegetables. Grate the carrots finely, chop the potatoes into thin slices and leave them soaked in water. Chop the mushrooms and the onion and the white part of the garlic sprouts; chop the green part separately. You can either multitask here, or go step by step, in which case make the bechamel sauce first. Place a pan on the cooker stove and add butter.
Kada se puter otopi, smanjiti vatru na srednje, dodati brašno i konstantno mešati. Kada se brašno formira u glatku grudvu, dodati malo hladnog mleka, i dobro mešati. Dodavati malo po malo mleka, mešajući. Pustiti da provri uz mešanje, pa smanjiti na srednje tako da lagano vri i redovno mešati po dnu. Bešamel sos je gotov kada se blago zgusne, ali je još uvek tečan, kao testo za palačinke. Dodati prstohvat soli i malo mlevenog oraščeta.
Once the butter melts, reduce heat to medium, add the flour and stir constantly. When the flour turns into a smooth lump, add a bit of cold milk and stir well. Add the milk slowly, stirring constantly. Let it boil while stirring, then reduce to medium so that it simmers and mix occasionally, running the spoon firmly around the bottom of the pan. The bechamel sauce is done once it slightly thickens, but is still liquid, like the pancake batter. Add a pinch of salt and some ground nutmeg.
Staviti tiganj na drugu ringlu, dodati malo ulja. Kada se zagreje, dodati sav luk osim pera belog luka. Propržiti do pola pa dodati meso i razraditi ga dobro varjačom da postane rastresito. Dodati začine, ali ostaviti trećinu celerove soli za pečurke.
Put a skillet on another plate and add a bit of oil. Once it heats up, add the onion and the white bit of the garlic sprouts, and leave the green bit aside. Stir fry and add the meat, using the wooden spoon to disperse it evenly. Add the spices, leaving 1/3 of the celery salt for the mushrooms.
Prebaciti meso na tanjir, a u isti tiganj dodati još malo ulja. Dodati seckana pera belog luka, pa potom pečurke. Promešati i smanjiti vatru na srednje. Pečurke će pustiti vodu, pa ih treba dinstati sve dok voda ne ispari.
Move the meat onto a plate and add a bit more oil to the same skillet. Add the green garlic sprout bits, followed by the mushrooms. Stir and reduce the heat to medium. The mushrooms will release their own water. Keep frying until the water evaporates.
Pripremiti zemljane posude za pečenje, više njih ili jednu veću. Staviti prvo malo bešamela. Potom poređati red krompira.
Prepare earthenware baking dishes, several smaller ones or a big one. Place some bechamel sauce on the bottom first. Then place a layer of potatoes.
Potom staviti red mesa, ravnomerno rasporediti celu smesu u posude.
Then add a layer of meat, distributing evenly the entire quantity among the dishes.
Sledi red rendane šargarepe, nakon čega opet treba sipati kutlaču bešamela, pa poređati red krompira.
A layer of grated carrots is next, followed by a ladle of bechamel and a layer of potatoes.
Preko krompira poređati pečurke, sipati još malo bešamela, pa poređati poslednji red krompira. Preliti bogato bešamelom, tako da dodiruje sve sastojke. Posuti odozgo malo rendanog oraščeta.
Place a layer of mushrooms over the potatoes, add a bit more bechamel, followed by the last layer of potatoes. Add more bechamel sauce, enough to cover all the ingredients. Sprinkle with ground nutmeg.
Kako bešamel ume da iscuri, da bismo zaštitili rernu, staviti prvo komad folije, pa posude, pa ih prekriti još jednim komadom folije. Kao i uvek, kada spremamo jelo u zemljanim posudama, temperaturu rerne treba postepeno povećavati. Kada dođemo do 170, pečemo na toj temperaturi 45 minuta. Potom skinemo foliju, pojačamo na 190 i pečemo još dvadesetak minuta, ili dok površina musake ne porumeni po našem ukusu. Ako primetimo tokom pečenja da je musaka suva, možemo dodati još bešamel sosa.
Since bechamel can leak, in order to protect the oven, place a piece of tinfoil first, then the dishes, and finally cover them with another piece of tinfoil. As it is always the case with earthenware dishes, we need to increase the oven temperature gradually. Once you reach 170 degrees C, bake for 45 minutes. Then remove the top tinfoil, increase the temperature to 190, and bake for approximately 20 more minutes, or until the surface of the moussaka becomes golden brown, to your taste. If you notice, during the baking, that the moussaka is dry, add more bechamel sauce.
Nakon što musaku izvadimo iz rerne, treba je ostaviti pet minuta da odleži, pa je servirati uz sezonsku salatu.
Once you remove it from the oven, let it rest for 5 minutes, and serve with seasonal salad.
Dobra je i sutradan, kad se podgreje.
It's also good if you can reheat it the following day.
