Kolejna propozycja wykorzystania znanej, lubianej i taniej cukinii- tym razem w formie pasztetu. Jest lekki i  łatwo się rozsmarowuje. Doskonale smakuje na chlebie ale również idealnie nadaje się jako nadzienie do krokietów.


  • cukinia                               300 g 
  • marchewka                       120 g 
  • cebula                                100 g 
  • kasza jaglana                      35 g 
  • mozzarella                          45 g 
  • jajka                                     1 szt 
  • sól                                        2 g –  3/4 łyżeczki 
  • papryka czerwona            2 g –  3/4 łyżeczki 
  • zioła prowansalskie          2 g –  3/4 łyżeczki 
  • pieprz                                  1 g –  1/3 łyżeczki 
  • rozmaryn                            1 g –  1/3 łyżeczki 
  • kolendra                              1 g –  1/3 łyżeczki 
  • czosnek                               1 ząbek 

Sposób przygotowania:

Cukinię  i marchewkę obieram i trę na sitku o grubych oczkach. Cukinię dobrze odciskam, tak aby było jak najmniej wody. W tym czasie gotuję kaszę jaglaną. Cebulę kroję w kosteczkę. Mieszam wszystko z żółtkami i przyprawami. Dodaję mozzarelli. Białka ubijam na pianę i delikatnie mieszam z całością przygotowanej masy. Piekę w temperaturze 190 stopni przez godzinę, a później włączam termoobieg jeszcze na ok 5 minut aby pasztet ładnie się przyrumienił.






1 porcja  (1/12 całości)   :            38,07 kcal      B:   2,19 g       T:  1,41 g       W: 1,18 g
całość (1 brytfanka)        :           456,93 kcal     B: 26,39 g       T:  17,01 g     W: 51,41 g


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35 thoughts on “PASZTET Z CUKINII

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