SALATA PITA PANZANELLA

Refer to English translation for non-Romanian speakers.

SALATA PANZANELLA este un preparat traditional din Tuscana si Umbria si este o metoda eficienta pentru a folosi painea veche. Ca ingrediente de baza sunt crutoane din paine veche,, ceapa si rosii. Frecvent se mai adauga castravete, busuioc, si o vinegreta de ulei si otet.

In reteta de azi, am inlocuit painea cu lipii grecesti (pita), pe care le-am uscat-o in cuptor. Ca o alternativa, lipia poata fi taiata i jumatati si umpluta cu slata.

Preparare: 50 minute / Timp pentru gatit: 50 minute / Portii: 6 (7 perisoare + 1.2/3 cana de salata).

Nutritie

PE PORTIE: 380 kcal, 34 g proteine, 15 g grasimi (4 grasimi saturate), 30 g carbohidrati, 4 g fibre, 689 mg sodiu.

Ingrediente

 700 g carne toccata de curcan, (93%-carne macra)

 1/2  cana de pespet panko

 1/4  cana de ceapa rosie rasa, plus 3/4 cana cup quartered and thinly sliced

 3/4  cana de ceapa rosie taiata in sferturi si feliata (taiata solzisori)

 1 ou mare, batut

1 lingura de frunze proaspete de oregano, tocate, pkus 2 lingurite pentru servire (sau 1.1/2 lingurite de oregano uscat)

 3 lingurite de usturoi tocat

 2 lingurite te ulei de pasline plus 3 Linguri pentru vinegreta

 3/4 lingurita de sare

 1/2  lingurita de piper macinat

 3 lipii pita (150 mm / 6 inch in diametru)

 3 linguri de otet din vin rosu

 1 lingorita de miere de albine

 1 lingurita de mustar Dijon

 1 castravete, feliat

 1.3/4 cana de rosii pronisoare taiate in cubulate (3 – 5 rosii)

 3/4 cana de masline Kalamata fara sambure, feliate

 

Instructiuni

1. Se incinge cuptorul la 220°C. Se pulverizaeaz o tava pentru copt cu spray de ulei.

2. Se amesteca carnea toccata cu pespet, ceapa rasa, ou, 1 lingura de frunze proaspete de orégano tocate (sau 1 libgurita de orecano uscat), 2 lingurite de usturoi, 2 lingurite de ulei, sare si piper. Se formeaza, cu ajutorul unei linguri, 42 de perisoare cu diametrul de cca 2-3 cm. Se aranjeasa in tava pregatita si se gatesc in cuptor timp de 10 – 12 minute sau pana cand temperatura in centrul perisoarelor, masurata cu un termometru instant, a ajuns la 74°C.

3. Se taie lipiile in jumatati, apoi se desface fiecare jumatate in doua parti. Se aseaza pe o tava si se catesc in cuptor timp de 5 – 7 minute, sau pana cand sau romenit si devin crocante. Se lasa sa se raceasca, dupa care se rup in bucatele.

4. Se amesteca intr-un bol otetul cu 3 linguri de ulei, 2 lingurite de frunze de orégano tocate (sal 1/2  de lingurita de orégano usca), 1 lingurita de usturoi tocat, miere si mustar. Se adauga castravetii, rosiile, maslinele si ceapa feliata; se amesteca. Se adauga crutoanele de lipie si se serveste impreuna cu perisoarele de curan.

ENGLISH TRANSLATION

Pita Panzanella Salad

This Mediterranean-inspired salad combines the flavors of Greece with the format of a traditional Tuscan bread salad for a refreshing, yet hearty meal. For a twist, try stuffing the salad into the pitas rather than (crisping them in Step 3 and) tearing them up.

Preparation Time: 50 mins / Cooking Time: 50 mins / Serving 6 (about 7 mini meatballs + 1.2/3 cups salad each)

Ingredients

 1.1/2 pounds 93%-lean ground turkey

 1/2  cup panko breadcrumbs

 1/4  cup grated red onion, plus 3/4 cup quartered and thinly sliced

 1 large egg, lightly beaten

1 Tbsp. minced fresh oregano plus 2 tsp., or 1½ tsp. dried oregano, divided

 3 tsp. minced garlic, divided

 2 tsp. olive oil plus 3 Tbsp., divided

 3/4 tsp. salt

 1/2  tsp. ground pepper

 3 6-inch whole-wheat pita breads

 3 Tbsp. red-wine vinegar

 1 tsp. honey

 1 tsp. Dijon mustard

 1 large English cucumber, sliced

 1.3/4 cups diced plum tomatoes (3-5 tomatoes)

 3/4 cup sliced pitted Kalamata olives

 

 

Directions

1. Preheat oven to 425°F (220°C). Coat a large rimmed baking sheet with cooking spray.

2. Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165°F (74°C), 10 to 12 minutes.

3. Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bitesize croutons.

4. Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or ½ tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.

 

Nutrition Facts

PER SERVE: 380 kcal), protein 34g, total fat 15g (sat. fat 4g), carbs 30g, fibre 4g, sodium 698mg