Frigarui de halloumi si dovlecei, servite cu sos de rosii coapte – Halloumi and zucchini skewers, served with baked tomato sauce / Vegetarian – Andreea Cooks

*English below (scroll at the bottom of the recipe – green background )👇 ⬇️ 👇

Branza halloumi imi place foarte mult, o ador calda rumenita in tigaie, sau integrata in diverse mancaruri si combinatii. Este o branza foarte versatila. Aici, alaturi de sosul din rosii coapte, gustul ei se completeaza perfect cu restul ingredientelor.

Ingrediente: (pentru 2 portii)

Pentru sosul de rosii coapte:

40 ml ulei de masline
2 cepe medii rosii
o capatana de usturoi
~30 de rosii cherry
amestec condimente din: o lingurita boia afumata, o lingurita sare si o lingurita piper

Pentru frigaruile de halloumi:

2 dovlecei
300 g branza haloumi
putin ulei de masline

Pentru servire:

Rucola

Preparare:

Pornim cuptorul la 200 de grade celsius si il lasam sa se incinga. Spalam rosiile, curatam ceapa. Intr-o tava, punem rosiile, ceapa taiata bucati mari, capatana de usturoi taiata pe jumatate, uleiul si condimentele si dam la cuptorul preincalzit pentru 25 de minute. Cand este gata, scoatem din cuptor, indepartam coaja de la usturoi, si zdrobim totul cu ajutorul unei furculite.

Cat timp se coc rosiile in cuptor, pregatim frigaruile de dovlecel si halloumi.

Cu ajutorul unui curatator de cartofi, taiem fasii subtiri dovleceii.

Branza o taiem in doua pe lung si apoi in cuburi egale.

Luam cate o fasie sau 2 de dovlecel, punem o bucatica de branza in capat, rulam si infigem pe batul de frigaruie.

Procedam astfel pana terminam branza si/sau dovlecelul. Mie mi-au iesit 7 frigarui, cu cate 4 bucati de branza fiecare. Presaram sare si pier deasupra.

Intr-o tigaie incapatoare punem putin ulei de masline. Rumenim frigaruile pe ambele parti pret de cateva minute, pana cand prind o culoare frumoasa.

Asamblam mancarea: punem cateva linguri generoase de sos de rosii, deasupra punem rucola proaspata si peste, punem 3-4 frigarui de haloumi.

Minunat si absolut usor de facut ☺️

Ideal pentru pranz sau cina.

English translation:

I like halloumi cheese a lot, I love it warm and browned in a pan, or integrated into various dishes and combinations. It is a very versatile cheese. Here, along with the baked tomato sauce, its taste is perfectly complemented by the rest of the ingredients.

Ingredients: (for 2 servings)

For the baked tomato sauce:

40 ml olive oil
2 medium red onions
1 head of garlic
~30 cherry tomatoes
spices mix: a teaspoon of smoked paprika, a teaspoon of salt and a teaspoon of pepper

For the halloumi skewers:

2 zucchini
300 g halloumi cheese
a little olive oil

For serving:

Rucola

Preparation:

Turn on the oven to 200 degrees Celsius and let it heat up. Wash the tomatoes and peel the onion. In a pan, put the tomatoes, the onion cut into large pieces, the head of garlic cut in half, the oil and the spices and put it in the preheated oven for 25 minutes. When it’s ready, take it out of the oven, remove the peel from the garlic, and mash everything with a fork.

While the tomatoes are baking in the oven, prepare the zucchini and halloumi skewers.

With the help of a potato peeler, cut the zucchini into thin strips.

Cut the cheese in half lengthwise and then into equal cubes.

Take a slice or two of zucchini, put a piece of cheese on one end, roll it up and stick it on a skewer.

Proceed like this until you’ve finished the cheese and/or the zucchini. I got 7 skewers, with 4 pieces of cheese each. Sprinkle salt and pepper on top.

Put a little olive oil in a large pan. Brown the skewers on both sides for a few minutes, until they get a nice colour.

Assemble the food: put a few generous spoons of baked tomato sauce, add fresh rucola and put 3-4 halloumi skewers on top.

Wonderful and absolutely easy to do ☺️

Ideal for lunch or dinner.

If you try the recipe, let me know how you liked it! 😊

Sunt curioasa daca veti incerca reteta, sa imi spuneti cum v-a placut. 🙂

*Toate fotografiile si textele imi apartin. Reproducerea acestora, integrala sau partiala, fara acordul meu scris, se pedepseste conform legilor in vigoare ( Legea nr 8/1996 privind dreptul de autor si drepturile conexe. ) – Toate drepturile sunt rezervate.