pikantna posna pita sa krompirom i prazilukom

Koja fenomenalna pita! Malo krompira, nekoliko kora, luk i praziluk i kombinacija začina koja je čini savršenom. Nikad mi ne bi palo na pamet da ruzmarin, timijan, lorber i ljutu papriku smestim u kokosovo mleko - a odlično je! Veoma je jednostavna za napraviti, a ukus se ne može dočarati rečima - resko, ljutkasto, pikantno, neobično zbog arome kokosovog mleka u svemu. Savršena za ovo kasno jesenje veče.

Potrebni sastojci:

• 1 lovorov list
• 1/2 kašikice mlevenog bibera
• 1 kašikica tucane ljute paprike
• 57 g kokosovog mleka
• 1/2 grančice svežeg timijana
• 2 praziluka - iseckati na kolutove
• 2 kašike maslinovog ulja
• 1 osrednje veliki luk - iseckati na sitno
• 1 kašikica aleve paprike
• 5 manjih krompira, oljuštiti i naseći na kolutove
• 1 čili paprika iseckana na sitno
• 1 grančica ruzmarina
• 1 kašikica soli
• nekoliko kašika mlevenih semenki po izboru

• 8 listova kora za pite
• 2 kašike maslinovog ulja

Kore za pitu držati na sobnoj temperaturi bar pola sata pre spremanja jela.

Krompir isečen na kolutove staviti u posudu sa vodom, dovesti do ključanja i kuvati 8 - 10 minuta. Ocediti i ostaviti sa strane.

Dok se krompir kuva, dinstati luk, praziluk i čili, par minuta, dok ne omekšaju.

Dodati papriku, lovorov list, ruzmarin i timijan, dobro promešati i dinstati još minut dva.

Doliti kokosovo mleko i dobro promešati, pa staviti sa strane.

Rernu uključiti na 180°C.

Obložiti podmazanu posudu za pitu jednim listom kore za pitu, tako da krajevi prelaze ivice posude.

Premazati koru uljem i posuti semenkama, pa prekriti sledećom korom i tako nastaviti dok se ne upotrebe svi listovi.

Po poslednjoj kori poređati krompir, posoliti i posuti tucanom paprikom - ja sam posula trakama ljute paprike. Preko toga ravnomerno rasporediti mešavinu dinstanog luka.

Prevrnuti krajeve kora, jednu po jednu i svaku premazati uljem. premazati i savijenu pitu odgore i posuti semenkama.

Peći u prethodno zagrejanoj rerni dvadesetak minuta. Služiti kad se blago prohladi.

Recept sam pronašla na ovom sajtu.

For the pie

• 1 leaves bay leaf
• 1/2 tsp black pepper (ground)
• 1 tsp chilli flakes
• 57 g coconut milk
• 1/2 bunch fresh thyme (stalks removed)
• 2 leeks (finely sliced)
• 2 tablespoons olive oil
• 1 medium onion (thinly sliced)
• 1 tsp paprika powder
• 5 small potato (peeled and thickly sliced)
• 1 red chilli (finely sliced)
• 1 sprig rosemary (chopped)
• 1 tsp sea salt

For the filo pastry

• 8 sheets filo pastry sheets
• 2 tablespoons olive oil

1. Thaw the filo pastry at room temperature in its container for at least half an hour.
2. Place sliced potatoes in a pot filled with water, bring to a boil and let it cook for 8-10 minutes, drain and set aside.
3. Meanwhile, heat up olive oil in a sauce pot, sauté onion, leeks and chilli for 2-3 minutes, until fragrant.
4. Add paprika, bay leaf, rosemary and thyme, stir well and cook for another minute.
5. Add the coconut milk and stir to thoroughly mix, turn off the heat and set aside.
6. Preheat the oven to 180°C/350°F and line a pie tin with parchment paper.
7. Place 1 sheet of filo pastry on the pie tin, letting the sides overhanging the pie tin.
8. Brush the filo sheet with olive oil and stick another sheet of filo pastry on top.
9. Repeat the brushing and layering of filo sheets until all of them are used up.
10. Arrange the sliced, half-cooked potato in the pie tin. Drizzle with salt and sprinkle the chilli flakes on top.
11. Next, pour the onion and leek mixture onto the potatoes and spread evenly.
12. Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it close, brush the top of the pie as well.
13. Bake in the preheated oven for 20-25 minutes, or until the filo pastry is golden brown, let it cool slightly before serving.