rezanci od tikvice s vrganjima i kestenima

Znate onaj osjećaj kada uživate u mirisima Dalmacije i kupate se u moru do kraja listopada i sve je prekrasno, ali sve o čemu vi razmišljate su vrganji i kesteni? Mislila sam da sam jedina koja je dovoljno luda za ovakve slatke muke, ali nekidan mi je prijatelj koji je isto odrastao u kontinentalnoj Hrvatskoj, a sada provodi dio života u Dalmaciji, rekao istu stvar. Otkada smo došli u Zagreb, pokušavamo iskoristiti svakih nekoliko sati slobodnog vremena za odlazak u šumu, sretni što smo se vratili barem po kapljicu svoje kontinentalne jeseni. Od sreće sam vam pripremila jedan pravi jesenski recept u kojem su se našli i vrganji i kesteni, da ne bi nedostajalo jeseni pod jezikom.

što/
1 veći vrganj ili 2-3 manja
2/3 šalice kestena
1 veća tikvica
50 g dimljenog tofua
1 glavica luka
2 jušne žlice suncokretovih sjemenki
1 prstohvat kajenskog papra
1 prstohvat crnog papra
2 jušne žlice soja sosa

kako/
Zarežite kestene i pecite ih 20 minuta u pećnici na 200 °C. Dok se kesteni peku, pripremite ostale sastojke - spiralizirajte tikvicu ili napravite rezance pomoću gulilice za krumpir; narežite vrganje, luk i tofu. Pečene kestene oljuštite i stavite stavite u tavu zajedno s vrganjima, lukom i tofuom, nalijte dovoljno vode da (pošteno) pokrije dno tave i stavite tavu na vatru. Dodajte crni i kajenski papar. Nakon što voda zakuha, smanjite vatru i kuhajte oko 10 minuta uz miješanje i dodavanje vode po potrebi. Ugasite štednjak, dodajte soja sos i promiješajte. Prebacite mali dio sadržaja tave u blender; svakako zagrabite od svega pomalo, i uzmite što više tekućine možete. Dodajte suncokretove sjemenke i sve skupa izblendajte u potpuno glatku smjesu. Ubacite smjesu natrag u tavu i dobro promiješajte. Dodajte spiralizianu tikvicu i pomiješajte s vrućim umakom kako bi se malo opustila i omekšala. Servirajte i... uživajte :)

[ENG]

zucchini noodles with chestnuts and penny bun mushrooms

It is such a pleasure to live in Dalmatia, swim in the sea in October and November, not worry about cold weather so much, spend most of the time outside and always have your daily dose of fresh air on hand. But if you grew up in continental part of Croatia like myself, there is a chance that you'll miss your colourful autumn with falling leaves, wild mushrooms and chestnuts a bit. Luckily, this year i got to come to Zagreb just in time to enjoy its beautiful autumn and some foraged forest goods. If you are as lucky as me, here is an idea what to do with all those chestnuts and mushrooms that you collected on your walk in the forest (or bought at a local farmers' market).

what/

1 large penny bun mushroom, or 2-3 smaller ones
2/3 cup chestnuts
1 large zucchini
50 g smoked tofu
1 onion
2 tbsp sunflower seeds
1 pinch cayenne pepper
1 pinch black pepper
2 tbsp soy sauce

how/
Prepare the chestnuts by cutting a line or a cross on their skin and bake them on 200 °C for 20 minutes. While the chestnuts are in the oven, prepare the rest of the ingredients - spiralize the zucchini or use julienne peeler to make zucchini noodles; chop the mushrooms, tofu and onion. Peel baked chestnuts and put them in a pan with mushrooms, tofu and onion. Season with cayenne and black pepper, pour enough water to generously cover the bottom of the pan and put it on the stove. When the water starts boiling, reduce the heat and cook for 10 minutes. Stir occasionally and add more water if needed. After you remove the pan from the heat, add the soy sauce, stir well and transfer a small portion from the pan into a blender (make sure you grab a bit of every ingredient and as much liquid as you can). Add the sunflower seeds to the blender and blend everything until completely smooth. Pour the mixture back into the pan and stir well. Add the zucchini noodles while the sauce is still hot so that they soften a bit. Serve and enjoy :)