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Vištienos vyniotinis su karštai rūkyta šonine

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Vištienos vyniotinis su karštai rūkyta šonine

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Kokios šventės, o ypač Šv. Kalėdos be mėsos vyniotinio. Dauguma mūsų tradicinių vyniotinių pasižymi visiems vienodais požymiais. Jie visi dažniausiai skanūs, bet kol neperpjauni – apetito išorinė išvaizda nekelia. Tad šiandien įpareigojau pats save iškepti vyniotinį, kuris ne tik būtų skanus, bet ir taptų stalo puošmena. Perteikti iškepto vyniotinio skonio negaliu, galiu pademonstruoti tik vaizdą, tačiau skonis pranoko visus lūkesčius. Jei vyniotinį būčiau gaminęs ne pats, niekada nebūčiau patikėjęs, kad valgau vištieną. Sultinga, dūmo skonio vištiena puikiai derėjo su slyvomis ir persikais, kurie buvo įsukti į vyniotinį. Nebekankinsiu Jūsų daugiau įžangomis apie jo skonį, tiesiog pasidalinsiu receptu. Jį gali pasigaminti kiekvienas, turintis kantrybės išlaukti kol šis skanėstas keps 2,5-3 val.

Tad atidarome šaldytuvą ir krauname ant stalo viską, ko mums reikės šiam grožiui gaminti. Pirma ką aš padarau, ant pjaustymo lentelės išsikloju plonai pjaustytos š.r. šoninės kilimėlį (300g.). Šoninę naudokite riebesnę. Ant jo sudedu šiek tiek pamuštą vištienos file (apie 800g.). Tada vištieną sutepu garstyčiomis, barstau prieskonius, smulkintus česnakus, petražoles, krapus. Tada juostelėmis, taip kaip parodyta nuotraukose, dėlioju papjaustytas slyvas bei persikus. Na ir tada smagioji dalis, vyniotinį reikia susukti ir surišti. Jei tai darote ne pirmą kartą, ilgai neužtruksite. Jei vyniosite pirmą kartą, teks kiek paprakaituoti, gal net pasiųsti vyniotinį kažkur eiti… Bet galų gale jūs jį suvyniosite.

Belieka iškepti. Aš kepiau kepsninėje 110C apie 2,5 – 3val. Jei kepsite orkaitėje, teks kepti aukštesnėje temperatūroje 130 – 140C apie 2,5 – 3 val.

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Vištienos vyniotinis su mocarela

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