Legume cu branza de capra in stil mediteranean

Imi place foarte mult aceasta perioada a anului. Totul e plin de viata, e colorat. Chiar daca vremea ne-a cam indispus in ultima perioada nu trebuie sa uitam ca e vara.
Zilele acestea m-am gandit sa fac ceva mai special dar neaparat cu legume de sezon. Zis si facut. Am mers am cumparat ceea ce imi trebuia si m-am apucat de treaba.
M-am decis sa fac legume la cuptor cu branza de capra. Da, stiu, nu sunt multi cei ce apreciaza acest produs. Nu se intampla des sa gasesti acest tip de branza dar noi avem o doamna in piata care ne aduce in fiecare saptamana cas nesarat de capra si lapte. Acesta e si motivul pentru care am considerat potrivita o reteta de acest fel.

Ingrediente

– 2 kg dovlecei (zucchini)
– 4 ardei grasi
– 5 rosii
– 4 cepe
– 500 g branza proaspata de capra
– 100 ml lapte
– 4 oua
– piper
– sare
– oregano
– menta
– cimbru
– salvie

Dovleceii, ardeiul, rosiile si ceapa se vor pune pe un gratar sau un grill de aragaz pentru a se rumeni. Nu trebuie ca acestea sa fie patrunse complet ci numai sa capete acel gust de leguma coapta.

Intr-un recipient se vor mixa branza, condimentele si ouale.

Eu am facut cu ajutorul blenderului un piure din ceapa coapta pe care l-am amestecat cu branza, condimentele si ouale. Este optional deoarece poate va face placere sa simtiti bucatile in amestecul final.

Intr-o tava teflonata vom aseza in straturi alternative legumele coapte si amestecul de branza, condimente si oua.

Se asaza si ultimul strat dupa care se da la cuptor, la foc potrivit. In cazul in care doriti ca legumele sa nu fie seci, puteti pune putin lapte. Daca va plac legumele numai in sucul pe care il lasa ele nu mai adaugati nici lapte, nici apa.

Eu am lasat tava in cuptor cca 45 de minute, timp in care legumele s-au patruns foarte bine. Ele se verifica periodic deoarece de la cuptor la cuptor difera timpul de coacere.

Gustul este bun. Aromele se impletesc foarte bine insa recomand ca servirea sa se faca impreuna cu un sos de usturoi cu iaurt sau simplu. Usturoiul va amplifica intensitatea gusturilor pe care le au atat legumele cat si condimentele.
Data urmatoare voi folosi si vinete. Cu siguranta va iesi ceva bun!

31 comments
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