Pljeskavica with Djuvec Rice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 16 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g pork, lean
- 350 g veal
- 2 medium onion (s), chopped
- 2 peppers, pitted, green
- salt
- Pepper, black
- 2 teaspoons olive oil
- 5 vegetable onion (s)
- 1 large can (s) tomato (s), peeled
- 3 large peppers, mixed, diced into small pieces
- 2 teaspoons sugar
- 1 small Can / s tomato paste
- 2 teaspoons paprika powder, noble sweet
- 2 sachets rice (long grain rice)
Print Recipe
Pin Recipe Instructions
- Turn the pork and veal through the fine slice of a meat grinder. Work the mixture well with salt and the two chopped onions. Turn through the meat grinder again. Knead in the remaining ingredients such as the chilli pepper and pepper. Chill the well-worked farce for about 2 hours.
- Shape the mixture into 1 cm thick, palm-sized flatbreads. Cover and put them in a cool place overnight. The next day, grill the pljeskavica on an oiled wire rack or in a grill pan for 6 - 8 minutes on both sides. Keep the crispy fried pljeskavica warm until the djuvecreis is ready.
- First peel off the onions, cut into rings and fry them in hot oil until they are translucent or brownish. Then add the diced peppers and briefly fry for about 5 - 10 minutes. Add the can of peeled tomatoes with juice and simmer for another 10 minutes. In between cook 2 bags of long grain rice until cooked. Season the tomatoes and pepper pieces with salt, pepper, paprika powder, tomato paste and sugar. Mix the cooked rice with the Djuvec.
- Can be served cold or warm with the pljeskavica and finely chopped onions.
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