PIK kulinarski dvoboj “Manje je više” s Mariom Valentićem i Zlatkom Horvatom


Više sastojaka u mesnim prerađevinama ne znači nužno i bolju kvalitetu, što je glavna ideja nove kampanje PIK Vrbovca pod nazivom „Manje je više“.

 
Kako bi educirao hrvatsku javnost o zdravstvenim prednostima mesnih prerađevina pod brendom PIK, u kampanji je organiziran i kulinarski dvoboj između kondicijskog trenera i promotora zdravog životnog stila Marija Valentića i rukometnog reprezentativca Zlatka Horvata. Za regularnost dvoboja pobrinuo se stručni žiri kojeg su činili majstor kuhar Branko Ognjenović i nutricionistice Karmen Matković Melki Sanja Ćosić iz Definicije hrane.


 
 
 Zlatko Horvat nije krio oduševljenje kulinarskim dvobojem, te je naglasio kako mu je izuzetno važna svakodnevna prehrana koja je ključ pravilnog rada mišića i koja omogućuje unos mesnih proizvoda bez suvišnih dodataka. S njim se složio i Mario Valentić, koji svojim polaznicima uvijek preporučuje mesne prerađevine bez pojačivača okusa, umjetnih bojila, glutena i soje.
 
 
Mesne prerađevine pod brendom PIK, svojim prirodnim dodacima ne uzrokuju nikakve alergijske reakcije. Direktorica marketinga PIK Vrbovca Tihana Vujčić otkrila je tajne kvalitete PIK mesnih prerađevina, a to su stalna ulaganja, inovativnost i kontinuirano praćenje svjetskih trendova. Također, dodala je da PIK Vrbovec tržištu nudi cijeli asortiman mesnih prerađevina pod brendom PIK bez pojačivača okusa, bez umjetnih bojila, bez glutena i bez soje, a sve s ciljem da na stol potrošača donese najkvalitetnije proizvode odnosno 100 posto zadovoljstva i samo vrhunsku kvalitetu.

 

Direktorica razvoja PIK-a, Ines Bertinovec predstavila je proizvode koji su nosioci markice „nula posto“, a upravo s tom markicom garantiraju nula posto suvišnih dodataka i zato PIK mesne prerađevine možete konzumiratibez straha od alergija i mogućih štetnih utjecaja na zdravlje.
 
 
RECEPTI:
ŠPINATNO MESNI PITAROVIĆ BY Mario Valentić (4 osobe)
  • 3 jaja
  • Himalajska sol – cvijet soli
  • heljdino brašno 
  • 1-2 žlice pšeničnih posija
  • 300 g listova koprive ili mladog špinata – blanširani ili friški, ovisno o osobnim preferencijama
  • 1 poriluk
  • 1 komorač
  • PIK šunka 200 g
  • kokosov maslac ili maslinovo ulje
  • domaće vrhnje ili vlasac za dekoraciju 
  • Jaja istući pjenjačom, dodati u njih himalajsku sol, heljdino brašno i 1-2 žlice pšeničnih posija i vode
  • Svježe ili lagano blanširane listove koprive ili špinata, poriluk, komorač i šunku izrezane na trake ili kockice, dodati prethodno pripremljenoj smjesi
  • Sve zajedno izliti u prethodno zagrijanu tavu za palačinke i dobro ispeći s jedne strane, te okrenuti i kratko ispeći i s druge strane
  • Dobivenu palačinku podijeliti na 8 trokuta, svaki trokutić ukrasiti vrhnjem i posuti svježim vlascem
  • Poslužiti kao samostalno jelo ili međuobrok

 

 
LAGANA SALATA OD MORTADELE BY Zlatko Horvat (4 osobe)
  • 200 g PIK Mortadele
  • 50 g kuhanog graha
  • 30 g luka
  • 1 žličica senfa
  • 50 ml bučinog ulja
  • 30 ml Aceto balsamica
  • 20 g soli
  • 10 g papra
  • 100 g svježe rajčice
  • 2 kom kuhanih jaja
  • Jaja skuhati, ohladiti i narezati na kolutove
  • Luk i rajčicu očistiti i narezati na kockice
  • Mortadelu narezati na kockice veličine graha
  • Povrće, jaja i mortadelu pomiješati u zdjeli, te začiniti s malo soli, paprom, bučinim uljem, acetom balsamicom i senfom
  • Promiješanu salatu ohladiti i poslužiti kao samostalno jelo ili prilog

 

 
 


Tihana

 
 
 
 
 

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