Avtor VB | Foto: stock.adobe.com• 17 aprila, 2026• 12:19 pop• KULINARIKA IN RECEPTI

RECEPT: Sirov zavitek z divjimi rastlinami: ko ‘plevel’ postane večerja

Spomladi narava ponudi več, kot se zdi na prvi pogled. Med rastlinami, ki jih pogosto razumemo kot plevel, se skrivajo okusi, ki obogatijo naše jedi.

Katere rastline lahko uporabite?

Za zavitek ne potrebujete ene same rastline – najboljši rezultat boste dosegli z mešanico. Okusi se dopolnjujejo, tekstura pa je bolj zanimiva.

Divje rastline jedi dodajo rahlo drugačen, bolj “zelen” okus, ki je pogosto izrazitejši kot pri špinači. Hkrati gre za sestavine, ki so lokalne, sezonske in dostopne.

Uporabite lahko na primer:

Izberite tiste rastline, ki jih zanesljivo prepoznate, in jih naberite stran od cest in obremenjenih območij.

Sestavine
  • 1 zavitek vlečenega ali listnatega testa
  • 500 g skute
  • 1 jajce
  • 2–3 žlice kisle smetane
  • pest ali dve mešanih divjih rastlin
  • sol, poper
  • maslo
Priprava

Divje rastline operite. Če uporabljate koprivo ali trše liste, jih na hitro poparite, nato drobno sesekljajte.

V skledi zmešajte skuto, jajce, kislo smetano ter začinite s soljo in poprom. Dodajte pripravljene rastline in dobro premešajte.

Testo razvijte in ga premažite z nadevom. Zavijte v zavitek in ga položite na pekač, obložen s papirjem za peko. Po vrhu ga premažite s stopljenim maslom.

Pecite približno 30 minut pri 180 °C, da se zavitek zlato zapeče.

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