Recipes

Ingredients:

Cevapcici  
500 g minced beef or lamb (or mixed)
1 garlic clove
1 tablespoon ground paprika
1/2 teaspoon pepper (freshly ground)
1 teaspoon salt
2 tablespoon vegetable oil
For the Kornspitz:  
10 g onion
15 g ajvar (a type of chutney with peppers, readymade)
80 g cevapcici
  parsley

NUTRITIONAL VALUES (PER KORNSPITZ):

ca. 310,4/1.304 Energy kcal/kj
ca. 9,6 Fat (g)
ca. 1,7 thereof saturated fatty acids (g)
ca. 31,4 Carbohydrates (g)
ca. 1,7 thereof sugar (g)
ca. 6,1 Dietary Fibre (g)
ca. 21,4 Proteins (g)
ca. 3,5 Salt (g)

BREAD UNITS (BU):

ca. 2,6 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz "Pure Motivation"

 

Even by profession, Pavao has things firmly under control. His commitment to training and routine brought him to the position of goalkeeper for LASK, and it was with this same certainty and routine that he presented us with his idea for a Kornspitz snack. “Cevapcici, ajvar and flatbread, but we replace the flatbread with a Kornspitz – easy,” the native Croat was convinced. And he was right. Especially now that the long season is coming to an end, one needs all the energy and motivation one can get. Yes, good food can be an incredibly good motivator in almost all circumstances.

So, let’s get to it.

Preparation:

For the cevapcici, it’s best to use minced beef or lamb, or a mixture of the two. Peel and finely chop the garlic clove. Add the garlic to the paprika powder, pepper, salt and a little oil and mix well. So that the spices are better absorbed into the meat, and for an overall better taste, wrap everything tightly in cling film and refrigerate for a good 2 hours. Take the meat mixture out of the fridge and shape into cevapcici. Fry these in a pan with a little oil until nice and brown – they can also be a bit crunchy. After frying, remove from the pan and leave aside to rest briefly.

While the aromatic cevapcici are resting, spread the ajvar onto the bottom of the Kornspitz. Peel a yellow onion and slice it thinly. To avoid an unwanted sharpness of the onion, briefly blanch the slices in boiling water. This reduces the sharpness and even produces a slight sweetness.

Now place whole or cut cevapcici on the ajvar and top with onion slices. Garnish with a little parsley and take a bite of culinary motivation.

Rock the party

With the SOLETTI Mini-Kornspitz®
See details

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