tag:blogger.com,1999:blog-80240123444212126082024-03-05T13:49:14.826+01:00PellapratPellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.comBlogger264125tag:blogger.com,1999:blog-8024012344421212608.post-71801636451711311772019-03-04T08:49:00.003+01:002019-03-04T08:49:34.247+01:00Ceviche od trlja i kozica na bruschettama od bijele ciabatte<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipe-ZatKHmnbk-AWqyenPvMIq9vIJLmRWnltgFMFSG9roSxanAl9l6c7xOAqnPmVfdZi2lfRO7lj-11TRHxyU1iRgMyIMUnyMM-KN2F4YTbc4jhr7RfebzMyjegUWhgt2MLA-FfVT77bE/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipe-ZatKHmnbk-AWqyenPvMIq9vIJLmRWnltgFMFSG9roSxanAl9l6c7xOAqnPmVfdZi2lfRO7lj-11TRHxyU1iRgMyIMUnyMM-KN2F4YTbc4jhr7RfebzMyjegUWhgt2MLA-FfVT77bE/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<i><b>Dobro jutro trljo kažem tiho...</b></i><br />
<div>
<i><br /></i></div>
Trlja od kamena moja je tiha patnja, i uz šanpjera i škrpinu ona je moja najdraža riba. Ona je crvena princeza mora. Slatkastog i pomalo račjeg okusa, s daškom joda isprepletenog s cvijetom soli, crvena princeza miriše na pjenu valova, na markinte i mladi motar pa dok ju jedem kao da je svaki zalogaj satkan od versi Pupačićevog "Mora".<br />
Kada vam se posreće ovako velike, još zgrčene i ukočene, sjajne i čvrste, tako svježe kao da su ovog trena ispale iz ribarske vrše, kao da ste pretekli dupina i ukrali mu ručak, probajte ih sirove, neka im samo emulzija soka limuna i maslinovog ulja na hladno "skuha" meso. Napravite carpaccio ili ceviche. Ne komplicirajte sastojcima, dodajte pokoji miris i okus Mediterana, meso škampa ili kozica i začinite što jednostavnije, tek da naglasite svu plemenitost okusa crvene princeze. Poslužite ju uz bruschette, zagrizite u pučinu, u bonacu i buru i <i>smijte se, smijte se moru.</i><br />
<i><br /></i>
<i><b></b></i><br />
<div>
<i><b><i><b><br /></b></i></b></i></div>
<i><b>
Sastojci:</b></i><br />
<br />
-40 dag fileta trlje<br />
-15 dag mesa škampi ili kozica<br />
-10 dag oljuštenog, kuhanog mladog boba<br />
-10 dag otkoštenih i narezanih kalamata maslina<br />
-40 ml netom ocijeđenog soka limuna<br />
-100 ml vrhunskog ali blažeg maslinovog ulja<br />
<div>
-4 srednje velike ljutike<br />
-2 čena sitno kosanog češnjaka<br />
-sitni listići svježeg grčkog bosiljka i mažurana<br />
-svježe mljeveni bijeli papar<br />
-cvijet soli<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcrRya3Y5arIjwctiye6lQW9coTrtIGMZkDCAJItGokT7hzKM0Tw6DoUO9yzEYD8xbAvIjW-P8fKMzfAgOLpog771CBkDiWDMuOgZ9g9FotXTZvy4mfWobr_h4ba3YMw-XJzZPOfe6Rw/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1209" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcrRya3Y5arIjwctiye6lQW9coTrtIGMZkDCAJItGokT7hzKM0Tw6DoUO9yzEYD8xbAvIjW-P8fKMzfAgOLpog771CBkDiWDMuOgZ9g9FotXTZvy4mfWobr_h4ba3YMw-XJzZPOfe6Rw/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Trlju očistite, dobro obrišite kuhinjskim ručnikom i odmah iznutra premažite limunom kako bi nježno meso postalo čvršće. Trlju filetirajte i pincetom izvadite rebra i malobrojne sitne kosti koje se nalaze ispod leđne peraje.
Skuhajte mladi bob, odmah ga ohladite pod tekućom vodom kako bi zadržao zelenu boju i odstranite mu tanku opnu.
Kalamata maslinama izvadite koštice i narežite ih ali ne presitno.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHD_UAoYpGKOnjnngsO1LkCuPjlyRKk3p1FdFfjWUzZYQCXvvRdQpy6uuZF6G-wL86tGvSnyR8244HtBn0vja31mfemwJFmuqUKOyXEKdNZ0PzvVpOANstROwtWMv6mWipOmuZizrd5s/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHD_UAoYpGKOnjnngsO1LkCuPjlyRKk3p1FdFfjWUzZYQCXvvRdQpy6uuZF6G-wL86tGvSnyR8244HtBn0vja31mfemwJFmuqUKOyXEKdNZ0PzvVpOANstROwtWMv6mWipOmuZizrd5s/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Od maslinovog ulja, soka limuna i cvijeta soli pjenjačom izradite emulziju. Začinite ju svježe mljevenim bijelim paprom i dodajte joj sitno kosani češnjak i ljutiku, natrgane listiće svježeg grčkog bosiljka i mažurana. U gotovu emulziju umiješajte narezane kalamata masline. U ovu smjesu dodajte meso kozica i na trake narezano meso trlje. Uz povremeno nježno miješanje, meso trlje i kozice marinirajte na sobnoj temperaturi dvadesetak minuta, a potom ocijedite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim-jQ3yYBXblsNK7U3MaqI2kwdeOAnYE1urck9y6LYEBoLuSDlhraEpsZ-vz7_JFibtczCza6W4CDpYdm-K8zC5xhflM1Ko3-q_9HVXx4G5iaC4mHUSyZyzGAeWllrr7iURg6575759Y/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim-jQ3yYBXblsNK7U3MaqI2kwdeOAnYE1urck9y6LYEBoLuSDlhraEpsZ-vz7_JFibtczCza6W4CDpYdm-K8zC5xhflM1Ko3-q_9HVXx4G5iaC4mHUSyZyzGAeWllrr7iURg6575759Y/s640/4.JPG" width="640" /></a></div>
<br /></div>
Narežite bijelu ciabattu na tanje kriške i kratko ih ispecite na gril tavi. Vrele bruschette<span style="font-size: x-small;"> </span>odmah kistom premažite ocijeđenom marinadom. Pričekajte minutu, dvije da se bruschette malo ohlade i da se marinada upije pa na njih složite ceviche. S vrha još blago posolite cvijetom soli i dekorirajte sitnim listićima grčkog bosiljka.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com14tag:blogger.com,1999:blog-8024012344421212608.post-81211561647230381702018-10-31T09:10:00.001+01:002019-01-13T21:19:35.146+01:00Divlja svinja s kestenima<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-ZPag2S_uF5Jpoz7dK3kSaEwQi_GhLDSNJlky7WtAvMKDGEJ3YILAhfJIMMzkBJjvRxs9Xq-QlRb9hGSe2oaufW_ah9yV9Za4Lrcx4gTT44q9OSHX8kN186NHg6R9u-sTq0CfetocWo/s1600/PA280490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1028" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-ZPag2S_uF5Jpoz7dK3kSaEwQi_GhLDSNJlky7WtAvMKDGEJ3YILAhfJIMMzkBJjvRxs9Xq-QlRb9hGSe2oaufW_ah9yV9Za4Lrcx4gTT44q9OSHX8kN186NHg6R9u-sTq0CfetocWo/s640/PA280490.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0LH2JBygsChpsNHuZqF8H_WO04vBY9JgPPAKBOfHI9mnI8pF_wkD8ykmHxtEqJDSsn_Oe0CSO1XkbESyvAzrzu3qDTfK6DSHa-h3F7yILiIX9ksV8WYKFW4sF-uFt62DRQTVlfRqNU4/s1600/PA240333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0LH2JBygsChpsNHuZqF8H_WO04vBY9JgPPAKBOfHI9mnI8pF_wkD8ykmHxtEqJDSsn_Oe0CSO1XkbESyvAzrzu3qDTfK6DSHa-h3F7yILiIX9ksV8WYKFW4sF-uFt62DRQTVlfRqNU4/s640/PA240333.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><i>Sastojci:</i></b><br />
<br />
-1,5 kg veprovine od plećke i vrata<br />
-40 dag očišćenih, blanširanih kestena<br />
-20 dag dimljenog guancialea<br />
-15 dag ljutike<br />
-6,5 dcl <b><a href="https://www.facebook.com/brewerycrafters/" target="_blank">Crafter's Nutso piva od kestena</a></b><br />
-muškatni orah<br />
-papar<br />
-sol<br />
<br />
<b><i>Sastojci za marinadu:</i></b><br />
<br />
-3 veća luka<br />
-desetak zrna borovice<br />
-1 l mlaćenice<br />
<br />
Mesu odstranimo masnoću, žilice i opne, podužno ga narežemo na krupnije komade koje ćemo nakon mariniranja narezati na kocke. Meso na 2-3 sata stavimo u hladnu vodu kojoj dodamo velike komade leda kako bismo ga otkrvili. U blenderu izmiksamo luk i borovice s mlaćenicom. Otkrvljene komade mesa stavimo u ovu marinadu i pohranimo u hladnjak kroz 12 do 48 sati, ovisno o starosti životinje.
Nakon mariniranja meso dobro izbrišemo kuhinjskim ručnikom da odstranimo ostatke marinade i meso maksimalno posušimo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ1xizKocFN-9reDujM9PCZzl5M2-HnwZKaShyphenhyphenorDqEbQbdSmg6fi1tZxM6CrErRTknnyqQF-zZgBIlxFpVQmhareKnNBmj7S4pi8Fn2Q0qIsSV5KfPt62uAQKtQmNNpZ0k1kaOWvlII/s1600/PA270369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ1xizKocFN-9reDujM9PCZzl5M2-HnwZKaShyphenhyphenorDqEbQbdSmg6fi1tZxM6CrErRTknnyqQF-zZgBIlxFpVQmhareKnNBmj7S4pi8Fn2Q0qIsSV5KfPt62uAQKtQmNNpZ0k1kaOWvlII/s640/PA270369.JPG" width="640" /></a></div>
<br />
Marinirano meso treba posvijetliti i izgledati kao na slici gore. Ako smo u prilici birati, najkvalitetnije meso dobiti ćemo od nazimice težine oko 40-50 kg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZN5q1un875GFbQvUzlU2STlJPjY09EKLmaE2iRHkzYZx2Ur4Dx7-sgmAVMg9eclYZDDcF824nu3iW86enxqEeKgH1aL26UxHNsy21EmWTiy3AyCmMOePqptl2Ih2sQgYsI2xbF8ISVg/s1600/PA270356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZN5q1un875GFbQvUzlU2STlJPjY09EKLmaE2iRHkzYZx2Ur4Dx7-sgmAVMg9eclYZDDcF824nu3iW86enxqEeKgH1aL26UxHNsy21EmWTiy3AyCmMOePqptl2Ih2sQgYsI2xbF8ISVg/s640/PA270356.JPG" width="640" /></a></div>
<br />
Guanciale narežemo na male kockice i pržimo ga zajedno s blanširanim kestenima dok se guanciale ne otopi, a kockice zahrskave. Hrskave kockice guanciala i kestene šupljom žlicom izvadimo, posebno odvojimo kestene i sve pohranimo na toplo.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw7dKRDoSoNPsZCiQTjLZ8m6IaXFjyFRyFXJBpFAD0GLQLGckZvagIhEsRPHvjOTOhlWtNjxnLGL7mspXa6qCS8pU6G-kPlyiCn7lm9igW8Ygekrv2cxbPNiCBo6SI8YMsGF6sjqhVXI/s1600/PA270379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw7dKRDoSoNPsZCiQTjLZ8m6IaXFjyFRyFXJBpFAD0GLQLGckZvagIhEsRPHvjOTOhlWtNjxnLGL7mspXa6qCS8pU6G-kPlyiCn7lm9igW8Ygekrv2cxbPNiCBo6SI8YMsGF6sjqhVXI/s640/PA270379.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Na masnoći koju je pustio guanciale, prvo, dobro popržimo meso narezano na kockice pa dodamo kosanu ljutiku, umjereno posolimo i pržimo dok ne usahne.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44vruBQomWOLVgWtQGFZlKdeRFgWmCots-9gN1zffQbN0PS8PZ6WfrjNetb2JbmeP85UddS4r3uKrdD8aAC1FTh5dsjSLPqvdQeQyhjmmMG8OEOUGVEBl5aUcjTodXTlJgx3fvFJsRVo/s1600/PA270390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1276" data-original-width="1600" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44vruBQomWOLVgWtQGFZlKdeRFgWmCots-9gN1zffQbN0PS8PZ6WfrjNetb2JbmeP85UddS4r3uKrdD8aAC1FTh5dsjSLPqvdQeQyhjmmMG8OEOUGVEBl5aUcjTodXTlJgx3fvFJsRVo/s640/PA270390.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Začinimo muškatnim oraščićem i počnemo polako podlijevati Crafter's Nutso pivom od kestena. Podlijevamo postepeno, tako da se meso na pola pirja, na pola prži.<br />
<br />
Nutso je vrlo zanimljivo pivo scottish ale stila, specijal Silvija Boroša glavnog pivara Crafter'sa. Zadovoljstvo je kuhati plemenite komade divljači s Nutsom, pivom od kestena i Pumkerom, pivom od butternut i hokaido tikve i od njih stvarati umak od jeseni.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCijDVpmM87OgVHlYM_JyeSwhngceBl7WCKuSIlUMhEGupKdF4VFcrXPcVbfYug-Enq53-GFH1OmtYNu8P5XTiMrY7WmzGhZu-OsNlM75WAXad2c7qRzYgALSTy7RgpUfAOrZn_jzUx68/s1600/PA280430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1154" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCijDVpmM87OgVHlYM_JyeSwhngceBl7WCKuSIlUMhEGupKdF4VFcrXPcVbfYug-Enq53-GFH1OmtYNu8P5XTiMrY7WmzGhZu-OsNlM75WAXad2c7qRzYgALSTy7RgpUfAOrZn_jzUx68/s640/PA280430.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Kada meso postane mekano dodamo prethodno popržene kestene i sve pirjamo još desetek minuta na laganoj vatri uz povremeno miješanje. Potom oduzmemo dio umaka i desetak većih kestena. Ovome dodamo još 1 dcl kestenovog piva i sve izmiksamo u blenderu u homogenu smjesu, vratimo ju u posudu s mesom, popaprimo i pirjamo još desetak minuta. Ova smjesa zgusnuti će umak koji mora biti kremast i svileno gladak.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzksMBeZs9nsy0h04zMVAPI7BAytfhrMxzRZ-YPZFQyh-MW_30PT-r-i5tQnTwS1m3AEqLBEnqOdMKV6wkLOqiBgUpcFSuL-69_kXP0gQ7sgLZa7WvjlWt4Y0whH-BUZypkLTJnywXAg/s1600/PA280443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzksMBeZs9nsy0h04zMVAPI7BAytfhrMxzRZ-YPZFQyh-MW_30PT-r-i5tQnTwS1m3AEqLBEnqOdMKV6wkLOqiBgUpcFSuL-69_kXP0gQ7sgLZa7WvjlWt4Y0whH-BUZypkLTJnywXAg/s640/PA280443.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Meso i kestene serviramo na kremastom umaku obilno posute hrskavim komadićima guancialea. Uz ovo jelo kao prilog odabrao sam heljdu s pečenom hokaido tikvom začinjenu bučinim uljem.
Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com3tag:blogger.com,1999:blog-8024012344421212608.post-39384738444595489952018-10-15T11:13:00.000+02:002018-10-15T12:05:29.401+02:00Janjeća rolada u patlidžanima<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibj1VttjsKSmIn7Qwc3Bo_3Dv0j7y_WhX6KiB8WN2gDqEGSrMghAmsrXAcdDp9zOm3VkzWYu1-QUsltGBeFX4lVIas9IcmDm7zweDIAGghCwCHZZfJrWFgsluP8h1aHEmw7z6_qUdMKbo/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibj1VttjsKSmIn7Qwc3Bo_3Dv0j7y_WhX6KiB8WN2gDqEGSrMghAmsrXAcdDp9zOm3VkzWYu1-QUsltGBeFX4lVIas9IcmDm7zweDIAGghCwCHZZfJrWFgsluP8h1aHEmw7z6_qUdMKbo/s640/9.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
Predstavljam jedno novo jelo za istinske fanove patlidžana. Iskustvo mi govori da ljudi patlidžane ili obožavaju ili ih ne mogu smisliti. Ako spadate u ovu drugu skupinu, najbolje da ovaj post preskočite. Patlidžani su moje najdraže povrće i radim ih na mnoge načine, bilo kao glavno jelo, kao prilog, u namazima, chutneyima, obične grilane ili pohane; kombinacije i recepti su bezbrojni jer to je povrće koje mi razgaljuje maštu, a kad još na izbor imate brojne sorte<a href="https://gastro.24sata.hr/recepti/ljuti-pesto-od-ljubicastog-tomatilla-i-jalapeno-papricica-17220" target="_blank"> <span style="color: red;">OPG-a Ankice i Alana Fileš</span></a>, o kojima sam već pisao,<span style="color: red;"><b> </b></span>jedini je problem odlučiti se koji recept pripremiti. Teško bih odabrao najdraži način pripreme ili jelo, no jedna kombinacija je postala moj apsolutni favorit. Spoj patlidžana i janjetine. Ako pri tome patlidžane blago zaljutite nekom chili papričicom, a janjetinu začinite svježom metvicom dobijete jelo čiji vam okus neću uspjeti dočarati ovim postom. Riječi i slike za to nisu dovoljne, morate sami probati. Inspiraciju za ovu kombinaciju dobio sam od gastroforumašice koja je <a href="http://www.forum.hr/showpost.php?p=71544425&postcount=8" target="_blank"><span style="color: red;">ovim jelom</span> </a>pobijedila na forumskom gastro natječaju. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Na slici dolje, predivni mali, okrugli, tamno narančasti patlidžani klasificirani su kao Solanum aethiopicum, poznati kao turski ili etiopski patlidžan. Potječu iz Afrike i u najbližem su srodstvu s divljim patlidžanom. Nisu gorki ali kada su potpuno zreli posjeduju određenu žestinu i od svih patlidžana imaju najintenzivniji okus.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt_Wo3VGn8bQFxP2NWLVEMHhTpl91HduYlRSfcrbWSN9Y9BoxCxhCBw_AKJ6VQBMBeByT2vIZV7vFH1oAmDWJu95IrcLhFbd57ouhcG4tx6rbXDamGouPkCqGwDndicdvIw2hBYyC09s/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt_Wo3VGn8bQFxP2NWLVEMHhTpl91HduYlRSfcrbWSN9Y9BoxCxhCBw_AKJ6VQBMBeByT2vIZV7vFH1oAmDWJu95IrcLhFbd57ouhcG4tx6rbXDamGouPkCqGwDndicdvIw2hBYyC09s/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci:</i></b><br />
<br />
-2 velika, obična patlidžana od po cca 50-60 dag svaki<br />
-5 narančastih turskih patlidžana srednje veličine, oko 5 cm u promjeru<br />
-70 dag mljevene janjetine<br />
-2 veće janjeće maramice<br />
-15 dag kalamata maslina<br />
-5 većih ljutika<br />
-10 dag dimljene Scamorze<br />
-pola jušne žlice svježih listića paprene metvice<br />
-pola jušne žlice listića svježeg mažurana<br />
-1 jaje<br />
-kavska žličica Habanero smokey<br />
-sok pola limuna<br />
-2 jušne žlice maslinovog ulja<br />
-1 jušna žlica aceta balsamica<br />
-svježe mljeveni papar<br />
-sol<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ89mdGAyn3MbWzLivvcP4ZqW0tSPg0S8m3-O4Sn74IhGxZGQuhTBMk4J1l5dHbXM23r6-QcqNkocv9Xk5OYtKVZ0ftFRDu3hjomZx6ee6oEJy1dgigXnhv5hobowy0Byz96Dl2gcyfQs/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1163" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ89mdGAyn3MbWzLivvcP4ZqW0tSPg0S8m3-O4Sn74IhGxZGQuhTBMk4J1l5dHbXM23r6-QcqNkocv9Xk5OYtKVZ0ftFRDu3hjomZx6ee6oEJy1dgigXnhv5hobowy0Byz96Dl2gcyfQs/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Raširite dvije janjeće maramice položene jedna na drugu. Navlažite ih i posolite.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gZwGuS-Jn2mylMvUcEailhsSGeia0BB2jkTICmPeoix5qHrQD2cjAH7KAt6FOgQ2L6F8WfQcu9e5ExyhdU1Dy44Nt_SZVB-H_uTLaRKJISnFo2w8XeyegleKqjcn0I9FrVBSMuUdKOw/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gZwGuS-Jn2mylMvUcEailhsSGeia0BB2jkTICmPeoix5qHrQD2cjAH7KAt6FOgQ2L6F8WfQcu9e5ExyhdU1Dy44Nt_SZVB-H_uTLaRKJISnFo2w8XeyegleKqjcn0I9FrVBSMuUdKOw/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Velike patlidžane ogulite, narežite ih po dužini na 10-12 kriški debljine oko pola centimetra, skromno premažite limunovim sokom, posolite i ostavite stajati oko 1 sat. Kriške zarolajte u ruci, stisnite ih da ukupno ocijedite oko 1/3 vode. Patlidžani će postati mekani i podatni za rolanje. Posložite ih na janjeće maramice i pospite dimljenim Habanerom. Budite oprezni da ne preljutite. Kavska žličica dovoljna je za sve patlidžane.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDqQEWZgh2hshRS2ZI-3etPvtlEkqyn5UIh5MVfEhP_GtJ3J2a8YUavj6H7tcF5Fcgb_x-SaZqrkQ4V5T7BvdMEgxeVlbhoKL4H0qPk6jorXGyr9i8UI3_gIhAwzFwXlVN_cMUSzxtBI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1188" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQDqQEWZgh2hshRS2ZI-3etPvtlEkqyn5UIh5MVfEhP_GtJ3J2a8YUavj6H7tcF5Fcgb_x-SaZqrkQ4V5T7BvdMEgxeVlbhoKL4H0qPk6jorXGyr9i8UI3_gIhAwzFwXlVN_cMUSzxtBI/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Mljevenu janjetinu, otkoštene i grubo narezane kalamata masline, naribanu dimljenu Scaramozu, jaje, paprenu metvicu i mažuran popaprite i izmiješajte rukama. Smjesu ostavite na hladnom mirovati nekoliko sati. Turske patlidžane narežite na male komadiće, pomiješajte ih sa sitno kosanom ljutikom, dodajte žlicu aceta balsamica, posolite i pržite na maslinovom ulju 5-6 minuta uz stalno miješanje, dok ne posmeđe. Pustite da se ohlade na sobnu temperaturu. Umiješajte ih u prethodno napravljenu i odležanu smjesu od janjetine i oblikujte u valjak.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIzMt7NaIlY2aqqTK8wHn6mrna_3BMSJgnRHduYlDnRegOWjnE_F_9RTe1wrKtE-nUrmPpfCKu4YYsiCizb4ZJDwSqCZpDqaphUTD87dDgdYWj82mFpgGA64Mu7l3L3fmhi1url0N_PU/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIzMt7NaIlY2aqqTK8wHn6mrna_3BMSJgnRHduYlDnRegOWjnE_F_9RTe1wrKtE-nUrmPpfCKu4YYsiCizb4ZJDwSqCZpDqaphUTD87dDgdYWj82mFpgGA64Mu7l3L3fmhi1url0N_PU/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Smjesu oblikovanu u valjak položite na patlidžane...
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8CTcM4PKWRqUvlZVsmEGVwINTjtisEVAgjR0wwAunHnKeiv0xV4NJR09zM0tHqef5ZsNUU78WqH3ytGXduEzd-iJY7eF7Wn5Tha8UVH9K7-rE4yemAkiTo4j50knnntNVNCha8Xl-yI/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8CTcM4PKWRqUvlZVsmEGVwINTjtisEVAgjR0wwAunHnKeiv0xV4NJR09zM0tHqef5ZsNUU78WqH3ytGXduEzd-iJY7eF7Wn5Tha8UVH9K7-rE4yemAkiTo4j50knnntNVNCha8Xl-yI/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
...i oko smjese omotajte patlidžane.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozX3K31bExAWZxtdOzcbq7OvRkLoH8ktfzhyuR1eq7ueWXC8LMNyimWJy1ayEi3PjxsxTxFaAZFgaRj_0RoPTTfbnqw6pNV6Y3VTCHUA7GBtd9ZFWBi3bn16vkTm9dyN0Iy0Te85poCo/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozX3K31bExAWZxtdOzcbq7OvRkLoH8ktfzhyuR1eq7ueWXC8LMNyimWJy1ayEi3PjxsxTxFaAZFgaRj_0RoPTTfbnqw6pNV6Y3VTCHUA7GBtd9ZFWBi3bn16vkTm9dyN0Iy0Te85poCo/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Dobro zamotajte u maramice i roladu položite u lim od pećnice na papir za pečenje.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4e7rLTAL14manGjoZNaUMQ9iBvpLm0dBW-5Q3Fdw1PlzZibmjzhTx3obDQkabt7MepsT5LmBtA5x_AH_kz2wQEkBWPiHCc0bQ60OYgBmqTGLeUpHqLJuVCRr1Y3SMKtyqOy2GdBG5_o/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1049" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4e7rLTAL14manGjoZNaUMQ9iBvpLm0dBW-5Q3Fdw1PlzZibmjzhTx3obDQkabt7MepsT5LmBtA5x_AH_kz2wQEkBWPiHCc0bQ60OYgBmqTGLeUpHqLJuVCRr1Y3SMKtyqOy2GdBG5_o/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Roladu pecite na 185 C 45 minuta, potom uključite infracrveni gril grijač kroz 10 minuta kako bi se na površini od ostataka rastopljene maramice stvorila hrskava korica.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ69sXK2n3LKgBkacCEoKBtgTd2ek_qX3h8D0cBWHzTmZ2TxEu3eaSjqlXoOM_r3hRQs2To17KIVS9m9VqXH60dMq3fP6vm4Nm4OOrJPRrosku2d5u5NLW7UudttAs0Rzvl44NM4Vdmc/s1600/9a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1187" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJ69sXK2n3LKgBkacCEoKBtgTd2ek_qX3h8D0cBWHzTmZ2TxEu3eaSjqlXoOM_r3hRQs2To17KIVS9m9VqXH60dMq3fP6vm4Nm4OOrJPRrosku2d5u5NLW7UudttAs0Rzvl44NM4Vdmc/s640/9a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_unAQoeDk7VLMtT80260fRLhBKC1lsGfi3XR7S7bXIJsqVLSIsC7HpCuYQRE2nyNh0JkxIu7GoxTc8-QM92uJT1qaKoMszXe8eVl0s6pUS8DGVPWZFKzK_4ZkhWivv5SpZ3BzEAAMtg/s1600/4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a> Uz roladu poslužite kockice pečene hokaido tikve začinjene bučinim uljem, žličicom aceta balsamica i svježim mažuranom.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-47790150884081131592018-07-24T11:48:00.000+02:002018-07-24T11:48:44.008+02:00Tatarski od tune na moj način<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84LgUU24TIY5MMhwV26dI_ks-aLMg7r8goE-w7qnJh2dL-FC4wMt9YIu5X51urPxpoBoNT-9yjfBq9A5ItbX_GxH59U7TbwVnovupyBylCcydQKAjLrh_oxjSypxZTwcus7qVXnsd44s/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84LgUU24TIY5MMhwV26dI_ks-aLMg7r8goE-w7qnJh2dL-FC4wMt9YIu5X51urPxpoBoNT-9yjfBq9A5ItbX_GxH59U7TbwVnovupyBylCcydQKAjLrh_oxjSypxZTwcus7qVXnsd44s/s640/1.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLmCWDWggsKtOZ26NAqVL5eKNuR5p48pjdto_kILeU3pz21SQoYQE0m60XOnmBkbKYjZDN_Mf0-OEsGuLDDoNTeMwz_8ouzRIl8biGXgRSxu7dr1WU_IPZ8t7342JGild615tu23L2Ps/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLmCWDWggsKtOZ26NAqVL5eKNuR5p48pjdto_kILeU3pz21SQoYQE0m60XOnmBkbKYjZDN_Mf0-OEsGuLDDoNTeMwz_8ouzRIl8biGXgRSxu7dr1WU_IPZ8t7342JGild615tu23L2Ps/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci:</i></b><br />
<br />
-50 dag leđnog filea tune<br />
-12 dag Gorgonzole picante<br />
-2 uz vrh pune jušne žlice sitno narezanih Kalamata maslina<br />
-5 dag pinjola<br />
-2 čajne žličice kosanih kapara<br />
-2 jušne žlice Pelješkog varenika<br />
-3 jušne žlice pikantnog maslinovog ulja<br />
-2 jušne žlice soka limuna<br />
-3 veće ljutike<br />
-desetak što manjih, mladih listića bosiljka<br />
-bijeli papar<br />
-cvijet soli
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qstOhzipcIWjEnmD7pM30LG31u9te8S84nUpUuSxowTs-53UGBaMSovqlJUeZ3XyEaAcosxfl9CWPkPk_akSLbGdk0xQUvkv7xr2DHpcwOSgB9jnOp41gGkDmHxiPHvJDYXwimD6dpU/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qstOhzipcIWjEnmD7pM30LG31u9te8S84nUpUuSxowTs-53UGBaMSovqlJUeZ3XyEaAcosxfl9CWPkPk_akSLbGdk0xQUvkv7xr2DHpcwOSgB9jnOp41gGkDmHxiPHvJDYXwimD6dpU/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
File tune narežemo na ploške debljine oko pola cm i očistimo sve vidljive žilice i opne. Tunu skromno nakapamo sokom limuna, obložimo vrlo tanko narezanom ljutikom i posolimo kako bi ljutika otpuštala svoj sok. Odložimo u hladnjak i pustimo da se marinira oko sat vremena. Ljutiku skinemo i bacimo.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAkRaBd5F8VcA8dBseOv2aIwK1PAZ5-0h21qtQ_ORHUVpoYdAdY-iFbfKS3bI0-nl7g-VSSM3fh8sBsL_uvVr9ujFL5PE9GGvst3_tUQZwrrrFchIssVUr0BrG0_if41XG7Ltz3Pp8kE/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1025" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAkRaBd5F8VcA8dBseOv2aIwK1PAZ5-0h21qtQ_ORHUVpoYdAdY-iFbfKS3bI0-nl7g-VSSM3fh8sBsL_uvVr9ujFL5PE9GGvst3_tUQZwrrrFchIssVUr0BrG0_if41XG7Ltz3Pp8kE/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Ploške tune narežemo na male kockice. Gorgonzolu dobro rashladimo kako bi ju lakše rezali i također ju narežemo na male kockice. Nadalje, držimo ju na sobnoj temperaturi kako bi oslobodila sve okuse i mirise. Odkoštene Kalamate narežemo na što sitnije komadiće. Kapare nakosamo, a pinjole tostiramo do svijetlo smeđe boje.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpZYMXcJZ_PG69XIKdrHbkShvJ1Dlzbsptf4dhvWgDPGdRVEIQIvdMwUqDdcWgrmdEgn3xNo9EpU2v507mMITmMbQf9uHVzP2KBgAjKJByDzWyUrguHfp8HDho3mFB3MZaLrFL307rYE/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpZYMXcJZ_PG69XIKdrHbkShvJ1Dlzbsptf4dhvWgDPGdRVEIQIvdMwUqDdcWgrmdEgn3xNo9EpU2v507mMITmMbQf9uHVzP2KBgAjKJByDzWyUrguHfp8HDho3mFB3MZaLrFL307rYE/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U prikladnoj okrugloj posudi pomiješamo Pelješki varenik, sok limuna i maslinovo ulje te sve tučemo metlicom dok se sve ne poveže u emulziju. Pelješki varenik je sporim kuhanjem od 16 do 20 sati reducirani, mošt plavca malog. Za 1 litru varenika potrebno je reducirati 8 do 10 litara mošta sve do konzistencije gustog sirupa. U mošt se ne smije dodavati nikakav dodatak. Varenik mora biti isključivo laganim kuhanjem reducirani procijeđeni grožđani mošt. Nakon iskuhavanja varenik se pretače u veće boce, ostavlja ga se izvjesno vrijeme mirovati kako bi se talog sedimentirao. Talog se odstranjuje, a gotovi varenik puni u male bočice s plutenim čepom i drži na hladnom. Ovako pripremljeni varenik nema ograničenje roka trajanja.<br />
Za ovo jelo preporučam koristiti neko vrhunsko pikantno, po mogućnosti mlado ulje, a moj prvi izbor je Chiavalone. Ako više ne možete nabaviti "Chiavalone mlado" upotrijebite Belićev frantoio.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8PyScSdwVObtrCR9XAw0UWX71I9frYoJn5hB-saIVHN7cN3E9juM2VuWwuNXeawh5L8eyJH8-mvsEoM1Lp3Aa7EjR9IGUurK1zIa-2GEsg9hIGRG4W8yFV5IXb1ADXYm1mswIvKFdZg/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8PyScSdwVObtrCR9XAw0UWX71I9frYoJn5hB-saIVHN7cN3E9juM2VuWwuNXeawh5L8eyJH8-mvsEoM1Lp3Aa7EjR9IGUurK1zIa-2GEsg9hIGRG4W8yFV5IXb1ADXYm1mswIvKFdZg/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U nastalu emulziju od varenika, ulja i soka limuna umiješajte kockice tune, popaprite ih, dodajte narezane Kalamate i kapare, sve dobro izmiješajte i dobro ohladite oko sat vremena u hladnjaku. Ohlađeno izvadite i umiješajte već posve mekanu Gorgonzolu i tostirane pinjole koji su bili na sobnoj temperaturi. Dodajte najnježnije, male, listiće bosiljka. Ukalupite i servirajte, a s vrha u posljednji tren posolite s još malo cvijeta soli i skromno dodajte još malo varenika i ulja. Poslužite uz bruschete.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-rEB9iemJduNPBtbh066pA4viF3usepLYev_ktvOyMytzqGCYflScXqgzTp7YTzq3ElV-CIvr8IkIeGOzWxATjJDMnPkbGl-Qgkkr3uY3hBJ5HIPcO06Pqap7DEaAczoWFqY3KBxVIE/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-rEB9iemJduNPBtbh066pA4viF3usepLYev_ktvOyMytzqGCYflScXqgzTp7YTzq3ElV-CIvr8IkIeGOzWxATjJDMnPkbGl-Qgkkr3uY3hBJ5HIPcO06Pqap7DEaAczoWFqY3KBxVIE/s640/7.JPG" width="640" /></a></div>
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-29331649490681543712018-02-01T10:02:00.000+01:002018-02-02T09:05:26.757+01:00 Jelenji file u umaku od jabuke i whiskyja <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf5eGMaW7qiqsdTW_eiXu4TkhLlizxMLPyn9-HGq346bFmLmYDOXBTcABBp3NkSjosSBJDe7rw5vB6xRmGs6WzVpN7tZnkcDVNl5hrOsLpWyjEhnd15DSsAaiKrh3uCErbvl_X-7T89c/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1144" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggf5eGMaW7qiqsdTW_eiXu4TkhLlizxMLPyn9-HGq346bFmLmYDOXBTcABBp3NkSjosSBJDe7rw5vB6xRmGs6WzVpN7tZnkcDVNl5hrOsLpWyjEhnd15DSsAaiKrh3uCErbvl_X-7T89c/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMOhCHok0CMqVnpCIO1d4uYfDhV2NZR9AyA9nxNnYU5aVV6PQNT4-rzovYHIe6HcR3TsSmwddl-5B2lTi-ax3y_xH0kRyIsXJ8i1LnIc2_GqzhP2jd6srxxhvc4rDwUub0tJkyFclTjc/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMOhCHok0CMqVnpCIO1d4uYfDhV2NZR9AyA9nxNnYU5aVV6PQNT4-rzovYHIe6HcR3TsSmwddl-5B2lTi-ax3y_xH0kRyIsXJ8i1LnIc2_GqzhP2jd6srxxhvc4rDwUub0tJkyFclTjc/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci: </i></b><br />
-slabinski dio hrpta mladog jelena lopatara težine 1,80-2,20 kg<br />
-15 dag ljutike<br />
-1 veća Granny Smith jabuka<br />
-10 dag pancete narezane na vrlo tanke trakice<br />
-0,6 dcl Single Malt Scotch Whiskya, moja preporuka Glenlivet,Talisker ili Glenfiddich<br />
-2 dcl temeljca od jelenjih kostiju i obrezaka<br />
-2 jušne žlice maslinovog ulja<br />
-20 g maslaca<br />
-svježe mljeveni papar<br />
-sol<br />
<br />
<b><i>Sastojci za temeljac:</i></b><br />
-obresci i kosti jelenjeg hrpta nasiječene na male komade<br />
-25 dag korjenastog povrća za juhu<br />
-desetak prignječenih zrna borovice<br />
-3-4 grančice svježeg timijana<br />
<br />
<b><i>Sastojci za mariniranje:</i></b><br />
-75 dag slađih jabuka<br />
-75 dag luka<br />
-3 čena češnjaka<br />
-2 dcl mineralne vode
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihZrlUTV9chk1syylAzO10poAtww7ZtF2iodbdF_KtsWmJ_jgVejmKXZEm7ypUQliTLoGpnUz0JCJw9T4tcMQaGxL8V0r5Q1BknOuWwbpXkFrY4mwcXZWTeUxRU42F2K045TZYiEU-bQ/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1225" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihZrlUTV9chk1syylAzO10poAtww7ZtF2iodbdF_KtsWmJ_jgVejmKXZEm7ypUQliTLoGpnUz0JCJw9T4tcMQaGxL8V0r5Q1BknOuWwbpXkFrY4mwcXZWTeUxRU42F2K045TZYiEU-bQ/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
Hrbat potopimo u veću količinu hladne vode kojoj obilno dodamo velike komade leda i ostavimo 3-4 sata da hladna voda izvuče što više krvi. Iz hrpta, s vanjske strane izrežemo leđni, a s unutarnje pravi file. Kost nasiječemo na male komade, a s filea odstranimo sve opne, žilice i loj. Od kostiju, obrezaka, korjenastog povrća uz dodatak zgnječenih zrna borovice i svježeg timijana skuhamo oko pola litre jakog temeljca. Procijedimo ga kroz gusto žičano cjedilo.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Ay-_ptjxxj9GY5fdW289SYJUyREeyBfHSDcDKimcsJ_0vwjsTYhfMzAE1QopheUIi1OZET6KX0xFCB5vQUOTMuoPGXsyf3IkP00HKQCDYR0hM9JP06deoYmd54oWPkbVPgvHn2fKwc/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Ay-_ptjxxj9GY5fdW289SYJUyREeyBfHSDcDKimcsJ_0vwjsTYhfMzAE1QopheUIi1OZET6KX0xFCB5vQUOTMuoPGXsyf3IkP00HKQCDYR0hM9JP06deoYmd54oWPkbVPgvHn2fKwc/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Jabuke, luk, češnjak i mineralnu vodu u mikseru pretvorimo u gustu kašu. Ovom smjesom potpuno prekrijemo jelenje filee. Odložimo ih u hladnjak preko noći. Nakon mariniranja filee izvadimo iz smjese, dobro ih obrišemo mokrom krpom kako bi skinuli sve ostatke marinade i zamotamo ih u kuhinjski ručnik da ih dobro posušimo. Posušene posolimo i premažemo maslinovim uljem. Ostatke marinade bacimo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUCEGsWg6SCIrumVQjY_5Ibyu-byfgjpNT8jIo_LY3Rv5LFKa_SRukNf4NdkC2YxokI2lDW8sEg5UlhUQLKtaeDQMtQzXPqycu85Fl36HL-BSXk_7j12S8oZ8Piysuo6pvbWBuolQHZQ/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUCEGsWg6SCIrumVQjY_5Ibyu-byfgjpNT8jIo_LY3Rv5LFKa_SRukNf4NdkC2YxokI2lDW8sEg5UlhUQLKtaeDQMtQzXPqycu85Fl36HL-BSXk_7j12S8oZ8Piysuo6pvbWBuolQHZQ/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Na kombinaciji maslinovog ulja i maslaca lagano pečemo na kriškice narezanu Granny Smith jabuku i male, nenarezane ljutike dok ne izgube vodu i počnu se pržiti. Pojačamo vatru i dodamo jelenje filee. Sve popaprimo i pržimo ih 5-6 minuta sa svake strane tako da u sredini ostanu blago ružičasti i sočni. Za to vrijeme jabuke i ljutika početi će se karamelizirati. Prelijemo Whiskyjem i flambiramo. Čim alkohol izgori izvadimo filee, zamotamo ih u foliju, prekrijemo krpom i odložimo sa strane.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwImxQ1qv1SmDIs726fjEdSxEqPXq4QSHc2GTlDXuT8x7GDwctKeW1aqFkiRmqpI4rZyokrs8ky9Ix2_6cK-qB9wCCLyKIumHcaj7hYBpXvbw0_3gPo9ySVrRjYnHYbFPG6t2XwFP3n0/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1193" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwImxQ1qv1SmDIs726fjEdSxEqPXq4QSHc2GTlDXuT8x7GDwctKeW1aqFkiRmqpI4rZyokrs8ky9Ix2_6cK-qB9wCCLyKIumHcaj7hYBpXvbw0_3gPo9ySVrRjYnHYbFPG6t2XwFP3n0/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Flambirane i karamelizirane jabuke i ljutiku podlijemo s 2,5 dcl vrelog, prethodno skuhanog temeljca. Prokuhamo 1-2 minute i sve štapnim mikserom pretvorimo u gusti umak.
<br />
U maloj tavi ispržimo pancetu narezanu na vrlo tanke trakice dok ne postane hrskava.<br />
Jelenje filee narežemo na medaljone, posložimo ih na umak i sve pospemo hrskavo prženom pancetom. Serviramo uz tirolske knedle od kruha.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWazj76b0N-FWD_qR3Ty-7ko3CTrT-xQh8qlfhZasHjISnDYSGdLvNKuKHAXM7SNQ_A5uoDzQvUmdF713Yi2lKEAokbJbN-Y6AZbOTgulMlC-alofjKMV9DQW8k1atdnFDrY4vscgeu8/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1144" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWazj76b0N-FWD_qR3Ty-7ko3CTrT-xQh8qlfhZasHjISnDYSGdLvNKuKHAXM7SNQ_A5uoDzQvUmdF713Yi2lKEAokbJbN-Y6AZbOTgulMlC-alofjKMV9DQW8k1atdnFDrY4vscgeu8/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com2tag:blogger.com,1999:blog-8024012344421212608.post-52398513848421753252017-11-16T11:09:00.000+01:002017-11-16T11:09:05.531+01:00Crni kornjača grah sa suhim jezikom<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3YUr00EFIu6oOpvPhnfdvAZZJtRhIXvHgiFbZrMpsueVsowVJ9gF6EBRDLbXqgtENzhq4-tVJ9T7APcvgUX-64qCKhtICK_BgfQJIaqhd9iAsFtZaCYrgHmtEKy10evJM0sqKGxvAd4/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1215" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3YUr00EFIu6oOpvPhnfdvAZZJtRhIXvHgiFbZrMpsueVsowVJ9gF6EBRDLbXqgtENzhq4-tVJ9T7APcvgUX-64qCKhtICK_BgfQJIaqhd9iAsFtZaCYrgHmtEKy10evJM0sqKGxvAd4/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhM_j03oEwCY0Iqg-glhEiW1n2YXhaDqI-kIKhSi9k_n1XhjwuW81g9hyphenhyphen67QLe4RNWS1iDYqLNZr1RuvPiEXyDG3r1f2bTAvotROjYfuuMzp5DFo_bxyeRP3Jzr4wlf94JwDuvLmUCKI/s1600/P2080319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhM_j03oEwCY0Iqg-glhEiW1n2YXhaDqI-kIKhSi9k_n1XhjwuW81g9hyphenhyphen67QLe4RNWS1iDYqLNZr1RuvPiEXyDG3r1f2bTAvotROjYfuuMzp5DFo_bxyeRP3Jzr4wlf94JwDuvLmUCKI/s640/P2080319.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci: </i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-60 dag crnog graha </div>
<div class="separator" style="clear: both; text-align: left;">
-1 suhi juneći jezik </div>
<div class="separator" style="clear: both; text-align: left;">
-20 dag masnije slanine ili 15 dag larda </div>
<div class="separator" style="clear: both; text-align: left;">
-25 dag ljutike </div>
<div class="separator" style="clear: both; text-align: left;">
-2 jušne žlice sjeckanog mladog češnjaka ili 4 čena starog </div>
<div class="separator" style="clear: both; text-align: left;">
-2 jušne žlice sjeckanog peršina </div>
<div class="separator" style="clear: both; text-align: left;">
-3 žličice slatkog Pimenton de la Vera </div>
<div class="separator" style="clear: both; text-align: left;">
-1 žličica Habanero smokey </div>
<div class="separator" style="clear: both; text-align: left;">
-1 žličica čubra </div>
<div class="separator" style="clear: both; text-align: left;">
-2 lovorova lista </div>
<div class="separator" style="clear: both; text-align: left;">
-povrtni temeljac </div>
<div class="separator" style="clear: both; text-align: left;">
-1 jušna žlica svinjske masti </div>
<div class="separator" style="clear: both; text-align: left;">
-sol </div>
<div class="separator" style="clear: both; text-align: left;">
-papar
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Grah namočite 8-10 sati u hladnoj vodi koju nekoliko puta promjenite. Prokuhajte ga deset minuta u nezasoljenoj vodi, vodu bacite, grah ocijedite. Stavite ga kuhati u blago posoljeni povrtni temeljac. Ovako pripremljenom crnom grahu trebati će još oko 1 sat kuhanja. Dodajte sitno kosanu ljutiku koju prethodno dobro popržite na žlici masti. Kuhajte ga u polupokrivenoj posudi oko pola sata. Posebno, na 3/4, skuhajte suhi jezik. Ogulite ga i narežite na deblje šnite.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgPsUkk2qIZJx5yJ6pswQv0aN2vD63VH66KPxcLU_ekPpg6c5YoyikFZWviXpgKjUrdNUpALncQHdxKsCV7TswJmOoyMvn6M3wrwn3UsOT9_MvmDbgVVm6XIbqiq52vsSLu8_MnDD3WI/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgPsUkk2qIZJx5yJ6pswQv0aN2vD63VH66KPxcLU_ekPpg6c5YoyikFZWviXpgKjUrdNUpALncQHdxKsCV7TswJmOoyMvn6M3wrwn3UsOT9_MvmDbgVVm6XIbqiq52vsSLu8_MnDD3WI/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Nakon prvih pola sata kuhanja grahu dodajte Pimenton de la Vera, Habanero smokey, lovorov list, čubar i narezani jezik. Kuhajte 15-20 minuta otklopljeno da se tekućina reducira. Grah ne miješajte kuhačom nego tresući posudu. Tako će zrna ostati cijela i kožica im neće popucati. Oduzmite nekoliko jušnih žlica graha i izmiksajte ih u pire. Izmiksani grah vratite kako bi ste zgusnuli jelo.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDlKXFpGVAtB_NrFnmZ0oz52_16qcv9C4E7GPX65A-GPvIf6P61sm330TSVUo1Md1GdSxayBeu1Cxfw5_pGCccZ7WrJoEqSJCa3zTIa8iUI04nXOrRmobwu_ScA2nbscs7XsRCrhkU_c/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDlKXFpGVAtB_NrFnmZ0oz52_16qcv9C4E7GPX65A-GPvIf6P61sm330TSVUo1Md1GdSxayBeu1Cxfw5_pGCccZ7WrJoEqSJCa3zTIa8iUI04nXOrRmobwu_ScA2nbscs7XsRCrhkU_c/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U sjeckalici napravite pešt. Pešt je dalmatinski izraz za pesto napravljen od masnije slanine ili larda, češnjaka i peršina, a njime se inače obavezno začinjava paštafažol. Dodajte ga u grah zadnjih petnaestak minuta kuhanja i nježno ga umiješajte.</div>
<div class="separator" style="clear: both; text-align: left;">
Gotovi grah, tek kada ga maknete sa štednjaka, popaprite svježe mljevenim paprom, ostavite stajati desetak minuta i servirajte uz svježi kruh.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocU4BSRu2ledwF__MtBIoQesvw_-LvGiS4EL8L2LbO-HFQ-mgBp2_ISvx91dVy2r1zSoyxJXE0xCdQlPucS_zRy3NsCGDRe_ZwoaY1Jb7ccx2Qk6oXFhVkYA-oduJ0Dz_v4h84vUt-go/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocU4BSRu2ledwF__MtBIoQesvw_-LvGiS4EL8L2LbO-HFQ-mgBp2_ISvx91dVy2r1zSoyxJXE0xCdQlPucS_zRy3NsCGDRe_ZwoaY1Jb7ccx2Qk6oXFhVkYA-oduJ0Dz_v4h84vUt-go/s640/5.JPG" width="640" /></a></div>
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-15019773162880475332017-10-31T08:10:00.000+01:002017-10-31T08:10:18.665+01:00Krema od žižula i kestena<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTG8lEQwivteleHudqzObQXlrtFnlfpIWRdWfw5Jn75AbLlDqS5dyaFsCkouaM7qrcNkpkBJ2mIKrLZnW4ohs-3hR3kkWvGWaZnQXDTUhQatn8LvYKXfg_RBH2Z4ofxU335TGpe5yLV8/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTG8lEQwivteleHudqzObQXlrtFnlfpIWRdWfw5Jn75AbLlDqS5dyaFsCkouaM7qrcNkpkBJ2mIKrLZnW4ohs-3hR3kkWvGWaZnQXDTUhQatn8LvYKXfg_RBH2Z4ofxU335TGpe5yLV8/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci za cca 1 kg kreme:</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-1 kg žižula </div>
<div class="separator" style="clear: both; text-align: left;">
-40 dag kuhanih, očišćenih kestena </div>
<div class="separator" style="clear: both; text-align: left;">
-15 dag muscovado šećera </div>
<div class="separator" style="clear: both; text-align: left;">
-2 dcl bijelog Porta </div>
<div class="separator" style="clear: both; text-align: left;">
-3 dcl slatkog vrhnja</div>
<div class="separator" style="clear: both; text-align: left;">
-6 dag maslaca </div>
<div class="separator" style="clear: both; text-align: left;">
-2 žličice cimeta </div>
<div class="separator" style="clear: both; text-align: left;">
-2 mahune burbon vanilije ili 2 jušne žlice burbon vanilija paste </div>
<div class="separator" style="clear: both; text-align: left;">
-6 jušnih žlica Grand Marniera </div>
<div class="separator" style="clear: both; text-align: left;">
-tučeno slatko vrhnje za pokrov kreme
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSg_J1CuaB2oxZGBvG9nuPpHpG_UsF4m60ov8UA6G6BkUq14P0_oDVTn-n1SH7q-BwvvB6aJjH83Z5zVPgpsS9W2beV8naRAFYZa8rza4xtCFckvmGqbISUbWs8xuEDWvIithvDdhOlk/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirSg_J1CuaB2oxZGBvG9nuPpHpG_UsF4m60ov8UA6G6BkUq14P0_oDVTn-n1SH7q-BwvvB6aJjH83Z5zVPgpsS9W2beV8naRAFYZa8rza4xtCFckvmGqbISUbWs8xuEDWvIithvDdhOlk/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Žižulama odstranite koštice. Stavite ih u prikladnu posudu, dodajte polovicu količine šećera i cimet, prelijte s 1 dcl Porta i uz miješanje polako ih kuhajte 10 minuta. Žižule će otpustiti i veći dio svog soka. Tekućina koja ostane nakon kuhanja mora biti sirupasta i viskozna. Maknite s vatre i pustite da se sve ohladi na sobnu temperaturu.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGj1yuF3iOlse53zh1eLlALF-tTrTF5j9zBKtkMc6y5-3XOVUrljQpeZB-qi-a6Cik2jnXX5XPLnovm7vGaB9A2vD7nSO1ia3x7DL0YWG9aaZAKe6ZBmLZR8m3TuTMkE5QmEZ8SDjpHY/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGj1yuF3iOlse53zh1eLlALF-tTrTF5j9zBKtkMc6y5-3XOVUrljQpeZB-qi-a6Cik2jnXX5XPLnovm7vGaB9A2vD7nSO1ia3x7DL0YWG9aaZAKe6ZBmLZR8m3TuTMkE5QmEZ8SDjpHY/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Kuhane žižule izmiksajte štapnim mikserom.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzZoU_icSec7A6KtTCBR-rF-lfAhgqOTSvfASDJUI3BaQJsIZUD5R6SvLf7CkVJ4z8NlhnusoRsZwav8kPKUbTYzpIB6-Gn8eED8j2fTT0SHoA0iA-cowlHQE3wCk3DU7q1PmWSfrCYI/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1025" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzZoU_icSec7A6KtTCBR-rF-lfAhgqOTSvfASDJUI3BaQJsIZUD5R6SvLf7CkVJ4z8NlhnusoRsZwav8kPKUbTYzpIB6-Gn8eED8j2fTT0SHoA0iA-cowlHQE3wCk3DU7q1PmWSfrCYI/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Izmiksane žižule protisnite kroz gusto žičano cjedilo kako bi dobili glatku masu. Od 1 kg žižula uz Porto i šećer dobiti ćete oko 50 dag čiste mase.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMTCG0IxW_mS4cZUuMo8I3-IVvsGKcI4nWxROGjU1M11OT_JO6OakOkBLTGivprIhvOE_RHXdyuPaDh4sjPW8nQR7cwgMbFqo6VcfNcQI92G3TSSOtFR7sH6G0bdsCGvpm5bzOc0P024/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMTCG0IxW_mS4cZUuMo8I3-IVvsGKcI4nWxROGjU1M11OT_JO6OakOkBLTGivprIhvOE_RHXdyuPaDh4sjPW8nQR7cwgMbFqo6VcfNcQI92G3TSSOtFR7sH6G0bdsCGvpm5bzOc0P024/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Kestenima dodajte maslac, drugu polovicu Porta, šećera i 1,5 dcl slatkog vrhnja. Začinite vanilijom i uz stalno miješanje lagano kuhajte desetak minuta dok nisu posve mekani. Maknite s vatre i dodajte masu od žižula. Kestene zdrobite drobilicom za krumpir i skupa s masom od žižula sve protisnite kroz ručnu pasirku. Nemojte miksati mikserom jer ćete od kestena dobiti ljepljivu, gumastu masu.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqsKDRF938J_XM__G71pdX2y838GTQ26GCaG0NTvaDCyYR-90TWS2Jrw7MbqR9qqkF-SS_4ZDh9RyieCigQwwS1zXLHBUCTqurOZKhLGEIRx3nTPtCrvaO9PtIIIswyxGf0BbjFDTXso/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqsKDRF938J_XM__G71pdX2y838GTQ26GCaG0NTvaDCyYR-90TWS2Jrw7MbqR9qqkF-SS_4ZDh9RyieCigQwwS1zXLHBUCTqurOZKhLGEIRx3nTPtCrvaO9PtIIIswyxGf0BbjFDTXso/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U smjesu od žižula i kestena umiješajte Grand Marnier. Drugu polovicu slatkog vrhnja istucite u ne prekruti šlag i lopaticom ga lagano umiješajte u smjesu. Kremu napunite u čaše, prekrijte šlagom i ohladite. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIPSU3G0-ffwYDggmeTtr7B-wjWANcPoI8TdHYKYjqAl_1a0vcA4A9bOQIABf1-H__VaqGfCYcqASZ3Iur6Sk279qxXShlO9zNEZgBMe5bLTkvi8G8pVYhHs2ctE6DqrptQvHqRuyCl8/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIPSU3G0-ffwYDggmeTtr7B-wjWANcPoI8TdHYKYjqAl_1a0vcA4A9bOQIABf1-H__VaqGfCYcqASZ3Iur6Sk279qxXShlO9zNEZgBMe5bLTkvi8G8pVYhHs2ctE6DqrptQvHqRuyCl8/s640/8.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-59069816643956676242017-10-25T22:36:00.000+02:002017-11-14T12:13:39.632+01:00Poulet de Bresse u umaku od bijelog Porta s kestenima i tartufima<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7gxsMmtoQzhic9Y8nHBshpYj-2u5K0zAIOmXwhBuFqdZHI9lQZxnMtaSUnsbenJyAApq7DYfd7TMIGPhDFwVEdnbx1QEwUQgt3wsEfoF5xFurqVL0TxscXEXCIcLCz8iR123c80dkJs/s1600/a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1109" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7gxsMmtoQzhic9Y8nHBshpYj-2u5K0zAIOmXwhBuFqdZHI9lQZxnMtaSUnsbenJyAApq7DYfd7TMIGPhDFwVEdnbx1QEwUQgt3wsEfoF5xFurqVL0TxscXEXCIcLCz8iR123c80dkJs/s640/a.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption">Slika živog Bresse pijetla preuzeta je sa stranice uzgajivača AOC Bresse pilića,<br />
Le Comité Interprofessionnel de la Volaille de Bresse (CIVB)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Koliko mi je zadovoljstvo predstaviti neku svoju novu ideju i jelo, još mi je veće upoznati vas s nekim proizvođačima namirnica jer mi je sama namirnica pokretač i izvor ideje za jelo koje ću skuhati. Skoro nikada unaprijed ne planiram jelo i recept. Ono dolazi kao inspiracija dok šećem zagrebačkim tržnicama. Kako nekog uzbudi pogled na najnoviji automobil ili izlog s predivnom haljinom, moj BMW i Blahnikove cipelice su žižule,oskoruše, šumske jagode, čimulice, crne trubače i vrganji, koljenice, brizle, goveđi repovi, ramstek, guske, biserke, i bezbrojne druge divote koje svoju ljepotu i boje šire po štandovima Kvatrića i Dolca. To je moj hedonistički hram u kojem veliko poštovanje iskazujem onim posebnim proizvođačima koji su ih uzgojili. Ovo je jedan od dva razloga da ovaj post i recept započnem citirajući velikog hrvatskog chefa Dina Galvagna koji je u jednom interwievu rekao:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i> „Oslanjam se na moje prijatelje proizvođače. Pronašao sam one koji imaju najbolju mrkvu, najbolji luk, hrvatske naranče, govedinu, divljač, prepelice, prepeličja jaja, tartufe; školjke za mene vade iz mora navečer, da bi do jutra stigle autobusom... Kupujem kod ljudi koji uzgajaju hranu s jednakim žarom kojim ja kuham! I ta energija mora prijeći na mene i na moje goste.“ </i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both;">
Drugi razlog je što je chef Galvagno jedan od „krivaca“ što se malim selom Jazvenik, nadomak Siska, po dvorištu imanja gosp. Ivice Buturca bahato, poput malih francuskih zastava, šepure najpoznatije, najcjenjenije i najskuplje kokoši na svijetu. Francuske „Poule de Bresse“ ili "Bresse-Gauloise". Velike crvene krijeste, potpuno bijelo perje i izrazito plave noge. Tako izgledaju kokoši za koje je J.A. Brillat-Savarin rekao: "Reine des volailles et volaille des rois" ; „Kraljica peradi, perad za kraljeve“, a Heston Blumental je Poule de Bresse u svojoj knjizi „In Search Of Perfection“ odabrao za idealni nedjeljni objed.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both;">
Povijest Poule de Bresse je impozantna. Prvi puta se u pisanom dokumentu spominje još 12. studenog 1591. godine kad je skupina seljaka iz Bourga poklonila Marquisu de Treffortu dvadesetak primjeraka. 1957 godine Poule de Bresse dobiva oznaku AOC (appellation d'origine contrôlée) kao oznaku izvornosti. Samo primjerci Bresse de Bény uzgojeni prema strogim pravilima i u području Bresse, potpuno bijele boje i plavih nogu mogu dobiti ovu oznaku. Sve ostale, uzgojene izvan navedenog područja i s dozvoljenim crnim, sivim i plavim perjem nose naziv Bresse-Gauloise i ne mogu dobiti AOC oznaku. AOC Poule de Bresse prema pravilima moraju se hraniti isključivo prirodnom hranom, samo žitaricama, najviše kukuruzom, bez gotovih smjesa, strogo bez soje, a od 35. dana života moraju boraviti na otvorenim livadama s najmanjom površinom od 10 m2 po primjerku i u takvim uvjetima moraju provesti najmanje ¾ života. Posljednja dva tjedna pred klanje pilići se zatvaraju u kaveze od smreke i hrane žitaricama uz udio mlijeka. Meso ovih pilića vrlo je specifično. I okusom i teksturom.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Genetska predispozicija, specifična hranidba, slobodno držanje i bogatstvo intramuskularne, a ne potkožne masnoće daje im izuzetan okus i teksturu mesa. Bez obzira koji način pripreme odabrali, klasično pečenje, pirjanje ili neki drugi način čak i bijelo meso prsiju ostaje iznenađujuće sočno.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Od 1860 godine održava se „Glorieuses de Bresse“ natjecanje u kvaliteti othranjenih pilića i kopuna, a najkvalitetniji primjerci otkupljuju se za potrebe kuhinje predsjednika Francuske. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Ranih 2000-tih u restoranu Boškinac na Pagu zajedno su radili Stephan Macchi kao chef i Dino Galvagno kao sous chef. Tristotinjak kilometara dalje, u okolici Siska gosp. Ivica Buturac je uzgajao prepelice. Chefovi su trebali prepeličje meso i jaja. Tako je počelo ovo poznanstvo. Gosp. Ivica Buturac dostavljao im je svježe zaklane prepelice i jaja u Novalju na Pag. Entuzijast i prfekcionist kakav je, vrlo poseban čovjek, jer za ovakve projekte morate biti malo „na svoju ruku“, rođeni Siščanin koji pjeva drugog tenora u klapi Kolapjani.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Uz uzgoj prepelica Ivica se bavio uzgojem i križanjem raznih pasmina kokoši. Ivica je želio uzgojiti kokoš kakvu je sam zamislio, no na sreću upoznao je Dina Galvagna koji mu je ispričao priču o Poule de Bresse. Ivici nije dugo trebalo, no problem je bio kako uvesti čistokrvne i rasplodne pijetlove i kokoši. Naime uvoz živih životinja nije jednostavan, a tada još nismo ni bili u EU. Još je veći problem što Francuzi rasplodne primjerke ne izvoze. No Ivica se snašao i našao uzgajivača koji mu je prodao oplođena jaja koja je u Sisku inkubirao i dobio svoje matično jato čistokrvnih Poule de Bresse, ili točnije Bresse-Gauloise.
Ne vodeći previše brige da li kod nas postoji pravo tržište za ove piliće i da li može postići realnu cijenu. Naime cijena ovih certificiranih pilića u Francuskoj kreće se oko 15 €/kg, a kopuna i do 40 €/kg. Nešto o čemu kod nas proizvođač ne smije ni sanjati. Svejedno, Ivica ih drži prema svim pravilima i hrani smjesom koju sam izrađuje od mljevenog kukuruza, sjeckanih kopriva, sirutke i mlijeka. Za crviće i gliste pobrinu se sami na zelenoj livadi na kojoj mi je među travom nešto upalo u oči. Mišnjakinja i loboda. Biljke koje ljudi inače smatraju korovima i svim se mogućim otrovima bore protiv njih. Većina, ali ne i chef Galvagno koji ih poštuje kao namirnicu. Opravdano. Vrlo su ukusne. I meni i kokicama. Još jedan potpis chefa foragera na imanju u Jazveniku po kojem se šeću, više ne znam da li da ih zovem, Poule de Bresse, Bresse-Gauloise, kokoš na plavim štiklama ili Poule de Jazvénik. Sretne kokice gosp. Ivice Buturca.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUO-HaE3OCGhN1sM_G4J79UhLGiHdFIzBoPtlqDpAKssBbgHusnAVOWtHuA66Kn1jLWAzImJHRa94aJwQtor4uACXBhQ2nKrsiBAgwmtMmsXXb8xRw_-g3UDt2GgZW5FSjrC9XVp1RVg/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUO-HaE3OCGhN1sM_G4J79UhLGiHdFIzBoPtlqDpAKssBbgHusnAVOWtHuA66Kn1jLWAzImJHRa94aJwQtor4uACXBhQ2nKrsiBAgwmtMmsXXb8xRw_-g3UDt2GgZW5FSjrC9XVp1RVg/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnRCaUrTEfAC-Y0L7VPXe8YYzxoDopFPnBAKO1mFcJKYE9OZ0j2YCLV2MGNyXtw56spNy4VrTWDy1QxfWBRbnsYWtCoss1x8-1OcmkCGwCyp7Osd447W8rnLbHPR45iud7N-MYLCLbQA/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnRCaUrTEfAC-Y0L7VPXe8YYzxoDopFPnBAKO1mFcJKYE9OZ0j2YCLV2MGNyXtw56spNy4VrTWDy1QxfWBRbnsYWtCoss1x8-1OcmkCGwCyp7Osd447W8rnLbHPR45iud7N-MYLCLbQA/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTrlSUeaW57ncGBx3kCuRSGLzaSkNJMdUg9GTVrVRtstvJF6hl37fjqi3A2SyKTTH1cPMS-rplHDmtEUX5H5XLlQtdcwC_u45Y5D2x4q9mgdRxJYtYZEtuVXqppqZSnAipN7Rrz0HH0c/s1600/2a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTrlSUeaW57ncGBx3kCuRSGLzaSkNJMdUg9GTVrVRtstvJF6hl37fjqi3A2SyKTTH1cPMS-rplHDmtEUX5H5XLlQtdcwC_u45Y5D2x4q9mgdRxJYtYZEtuVXqppqZSnAipN7Rrz0HH0c/s640/2a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci:</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-1 Bresse pile težine oko 1,7 kg</div>
<div class="separator" style="clear: both; text-align: left;">
-40 dag očišćenih kuhanih kestena</div>
<div class="separator" style="clear: both; text-align: left;">
-40 g crnih tartufa</div>
<div class="separator" style="clear: both; text-align: left;">
-2 žličice ulja od tartufa</div>
<div class="separator" style="clear: both; text-align: left;">
-10 dag ljutike</div>
<div class="separator" style="clear: both; text-align: left;">
-25 dag korjenastog povrća</div>
<div class="separator" style="clear: both; text-align: left;">
-mala vezica svježeg timijana</div>
<div class="separator" style="clear: both; text-align: left;">
-3 žlice kamutovog brašna</div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 dcl bijelog Porta</div>
<div class="separator" style="clear: both; text-align: left;">
-3 dcl temeljca od krila i sitniša pileta</div>
<div class="separator" style="clear: both; text-align: left;">
-10 dag maslaca</div>
<div class="separator" style="clear: both; text-align: left;">
-papar</div>
<div class="separator" style="clear: both; text-align: left;">
-sol</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg779m1QHY4jHffLRKCYhYWd-YWhfI-nWJN8K_I8VFvqaOVbHXfdteAqzD1AMlyrfeZxMvBfuyp9oI8ltXLs4RDEhRfG2Gso3ntHByy3-yG59MFmOmtMS-QwYYWw2j8XrV0L6oYbBIUV4k/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1029" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg779m1QHY4jHffLRKCYhYWd-YWhfI-nWJN8K_I8VFvqaOVbHXfdteAqzD1AMlyrfeZxMvBfuyp9oI8ltXLs4RDEhRfG2Gso3ntHByy3-yG59MFmOmtMS-QwYYWw2j8XrV0L6oYbBIUV4k/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
Pile razrežemo na dijelove i posolimo ih. Batke, zabatke i prsa uvaljamo u kamutovo brašno. Kamutovo brašno koristim zbog njegovog orašasto-slatkastog okusa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WudNUeMVu5Pb4hNZw_Wt8jed0ei6iSfIQE1O3k8YmcQW2hT7SSwmUicpLkUA_7tflHLRtBJb2G-Jwq8L4adj00aOVO4C8ZP1jdsoYAOi_1VllD1eCpDXuIs_Nu2m-XeVBjfnTHPQLcc/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WudNUeMVu5Pb4hNZw_Wt8jed0ei6iSfIQE1O3k8YmcQW2hT7SSwmUicpLkUA_7tflHLRtBJb2G-Jwq8L4adj00aOVO4C8ZP1jdsoYAOi_1VllD1eCpDXuIs_Nu2m-XeVBjfnTHPQLcc/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Korjenasto povrće, kombinaciju žute i crvene mrkve, celera, peršina i pastrnjaka popržimo na maslacu kako bi ga aromatizirali, a povrću intenzivirali okus.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA7Mav6Ls46He_muc0QCCqY2ejbiQyg___GRwtlV67fB1pps8Zr2hER3OA5uwlQ8fsZTUuqKN0C6HTj3ZXTUnPl-6jdGLxZw-Jmfyd_aP4TQuKIIAmXRQMRQZdZAV8T4Yz3dWe6KgOJU/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNA7Mav6Ls46He_muc0QCCqY2ejbiQyg___GRwtlV67fB1pps8Zr2hER3OA5uwlQ8fsZTUuqKN0C6HTj3ZXTUnPl-6jdGLxZw-Jmfyd_aP4TQuKIIAmXRQMRQZdZAV8T4Yz3dWe6KgOJU/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Od pilećeg hrpta, vrata, krila i kostiju s poprženim povrćem i svježim timijanom skuhamo temeljac. Kuhano meso skinemo s kostiju i pospremimo na stranu jer ćemo od njega i jetrice izraditi paštetu. Povrće bacimo, a temeljac procijedimo. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfardTIIY0CTheKgji-qCyWqO2E7pIxLlKg5W00sW7zseGMuwY5b7skZQXvMrghb1k8QtPaSAOEnm53ehP9cGmyKsAPQGFnUb4sStMRdT0s4qzINwfX7A6tADDLOjmsqv5dE1khByJwc0/s1600/6a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfardTIIY0CTheKgji-qCyWqO2E7pIxLlKg5W00sW7zseGMuwY5b7skZQXvMrghb1k8QtPaSAOEnm53ehP9cGmyKsAPQGFnUb4sStMRdT0s4qzINwfX7A6tADDLOjmsqv5dE1khByJwc0/s640/6a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Meso i ljutiku sa svih strana popržimo na maslacu dok meso ne dobije lijepu rumenu boju.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathwDP4_tSva7ZKoAv3elyXqsyD6mfIKlVzQGNFqzFoLCbOjSqXUQguCzuXimJxnV5tQ3dgkZq3WXlUiki3J4BkFb0loofqWvE_Q9s7HcXytnqzgB-825Xkqbqc5g5GNuKTK3SElgm_Y/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathwDP4_tSva7ZKoAv3elyXqsyD6mfIKlVzQGNFqzFoLCbOjSqXUQguCzuXimJxnV5tQ3dgkZq3WXlUiki3J4BkFb0loofqWvE_Q9s7HcXytnqzgB-825Xkqbqc5g5GNuKTK3SElgm_Y/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Izvadimo ljutiku i dodatno je pržimo dok se ne počne karamelizirati. Ljutiku izmiksamo u pilećem temeljcu i sve protisnemo kroz gusto žičano cjedilo. Dodamo bijeli Porto.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQhyphenhyphen5hWeOaTsxTj2aV4OJcmXLA9EdAj_UOu40Xr2AZyt0TTe_9Q2lPMKxrHgeLPoxDNmhaDDjT5bvx8rq8Q6bI6qU0EvlMC81ju-s3cTdZaEJ1KeOyEGXIAsTCPggVB2A_FFzrILKMLQ/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQhyphenhyphen5hWeOaTsxTj2aV4OJcmXLA9EdAj_UOu40Xr2AZyt0TTe_9Q2lPMKxrHgeLPoxDNmhaDDjT5bvx8rq8Q6bI6qU0EvlMC81ju-s3cTdZaEJ1KeOyEGXIAsTCPggVB2A_FFzrILKMLQ/s640/9.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smjesom od temeljca ljutike i Porta podlijemo piletinu i dodamo kestenje. Polako pirjamo u polupokrivenoj posudi pola sata. Odvojimo nekoliko kestena koje s dvije žličice ulja od tartufa i malo temeljca izmiksamo u glatki pire. Ovim pireom ugustimo umak. Meso i kestenje u umaku serviramo na ugrijanom tanjuru i na vruće naribamo tartufe. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavJA-jkE8GAtyMnx67nBIUCOnHAJVJcn4K-ie68Zc2PD-HRim7f0yzsEOaZE7C6H2SWRn1rLMQG9DYskOX-Jvp2bK2uU8S_bxT6U5yExzH1mVUBGPy37jlFnK-9AdcEo1J6oYrEpT4_k/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavJA-jkE8GAtyMnx67nBIUCOnHAJVJcn4K-ie68Zc2PD-HRim7f0yzsEOaZE7C6H2SWRn1rLMQG9DYskOX-Jvp2bK2uU8S_bxT6U5yExzH1mVUBGPy37jlFnK-9AdcEo1J6oYrEpT4_k/s640/10.JPG" width="640" /></a></div>
<br />
Dobar tek i uživajte u ovom jelu uz <a href="https://www.youtube.com/watch?v=S5rGGzIGJlw" target="_blank"><span style="color: red;"><span style="color: red;">Ivicu </span>Buturca<span style="color: red;"> i klapu Kolapjani</span></span></a>.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com6tag:blogger.com,1999:blog-8024012344421212608.post-64179827792944974832017-09-07T16:27:00.000+02:002018-05-13T11:42:38.224+02:00Biserka u umaku od stout piva, Hendrick's Gina i krastavaca<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLv76UPt1zTd_WhnGDCue2qTcMcIMolhjQ-Lc526q29X2AMYQvbAb2uiK26sIwU0NT7IW7NK12QxYBM1nQSB6JugZkg0t-MbeiwjWjGbCEccfFQki_Ovp1AXnGADiUZ5NpFCs6GLH-vI/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLv76UPt1zTd_WhnGDCue2qTcMcIMolhjQ-Lc526q29X2AMYQvbAb2uiK26sIwU0NT7IW7NK12QxYBM1nQSB6JugZkg0t-MbeiwjWjGbCEccfFQki_Ovp1AXnGADiUZ5NpFCs6GLH-vI/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Biserka, perlinka, faraonka ili morka različiti su nazivi za pticu koju se u našim seoskim dvorištima može naći samo kao ukrasnu životinju. Izuzetno su rijetki uzgajivači koji u ekstenzivnom uzgoju i slobodnom držanju proizvode biserke za meso i jaja. Šteta, jer ova ptica nije teška za uzgoj, a kvalitetom mesa spada u sam vrh peradi.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Srećom, u posljednje vrijeme može se povremeno nabaviti u boljim trgovinama u Zagrebu, mnogo lakše u Sloveniji, a proizvodi ju talijanska firma AIA. Makar uvijek zastupam kupovinu domaće hrane direktno od proizvođača, ove biserke firme AIA, izuzetne su kvalitete i toplo ih preporučam. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
No, pitajte svoje kumice na placu, od kojih inače kupujete, i iznenaditi ćete se koliko ih drži biserke i mnogi će vam ih rado prodati. U razgovoru s brojnim poljoprivrednicima saznao sam da ih rado drže jer se kad osjete opasnost, biserke u dvorištu skupljaju u jato i ispuštaju izuzetno glasne i neugodne zvukove, poput isprekidanog kreštanja čime uspješno tjeraju ptice grabljivice poput jastrebova koji su se došli pogostiti pilićem ili pačićem. Upoznao sam i kumicu koja inače na tržnici Kvatrić prodaje sir i vrhnje i od koje često kupim i biserke, a ona ih drži zbog jaja, malih ali velikog žumanjka, izvrsnih za izradu vrhunske domaće tjestenine.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U Italiji meso biserke posebno je cijenjeno i čest je odabir za svečani božićni ručak, najčešće pečena, punjena kestenima, pečena u dijelovima s umakom od šipka ili pirjana sa tartufima.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ne volim riječima opisivati okuse ali najbliže bi bilo okus biserke usporediti kao kombinaciju okusa fazana i domaće purice. Ovo je nadam se dovoljno da vas zintrigira i da probate ovu ukusnu pticu, a ja ću sa zadovoljstvom prezentirati jedan od mojih dražih recepata. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDo3RsH7ox7v4MqeVzgYQdITXwKUWiisQQ8mR-s5LaclKczwnk6BGW7VLu4aGLIGDb0rXS4_vcWiKdklWOgCeIHOwnmDbxksReFvyKiDv5KgBTIRpe0pJ12o96IP1S_uFyPvWfcMQO-U/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDo3RsH7ox7v4MqeVzgYQdITXwKUWiisQQ8mR-s5LaclKczwnk6BGW7VLu4aGLIGDb0rXS4_vcWiKdklWOgCeIHOwnmDbxksReFvyKiDv5KgBTIRpe0pJ12o96IP1S_uFyPvWfcMQO-U/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT25AAozqxl4S8rEgHZqnpJ67OPnCdSfKqjpDRd4xhhUAFGlHExhjMDp8ntrfijyEurrIfPqydekrti7enTrnRQtIA2kdiTCUOT-eS9FZAfNNb0YOAAUlbm_5ERvxuvtOjJhuod2dB64/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT25AAozqxl4S8rEgHZqnpJ67OPnCdSfKqjpDRd4xhhUAFGlHExhjMDp8ntrfijyEurrIfPqydekrti7enTrnRQtIA2kdiTCUOT-eS9FZAfNNb0YOAAUlbm_5ERvxuvtOjJhuod2dB64/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci :</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i><br /></i></b></div>
-jedna biserka težine oko 1,40 kg<br />
<div>
-4 jušne žlice zobenog brašna</div>
<div>
-20 dag ljutike</div>
<div>
-2 stapke mladog češnjaka ili snopić češnjakovih klica</div>
<div>
-20 dag oguljenog krastavca narezanog na ploške</div>
<div>
-4 dcl stout piva</div>
<div>
-3 jušne žlice Hendrick's Gina</div>
<div>
-pola čajne žličice svježe mljavenog longum papra (oko 2 veća duguljasta zrna)</div>
<div>
-5 dag svinjske masti</div>
<div>
-sol<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_BzLMG3WE8oYYVlcwkr8vJ1hJjDjKZYstlsrh3nKFaKxNiEDeyL_d44wtbRfSH4NX1GIX9sk3PGuKaQeQOSaLHdZ7cZtdsTlrf7pRRrCS1_30jlbxQMm53kZL0GpmjKNapB-LP4VmVE/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_BzLMG3WE8oYYVlcwkr8vJ1hJjDjKZYstlsrh3nKFaKxNiEDeyL_d44wtbRfSH4NX1GIX9sk3PGuKaQeQOSaLHdZ7cZtdsTlrf7pRRrCS1_30jlbxQMm53kZL0GpmjKNapB-LP4VmVE/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Biserku narežite na dijelove; batke, zabatke, krila i prsa. Prsa odvojite od kostiju. Od hrpta, vrata, vrhova krila i kostiju, uz korjenasto povrće, skuhajte juhu koju procijedite. Na ovoj juhi skuhajte ječam kao prilog uz biserku.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDv_dm4JjhedN8duh7hIYChN-MGs9DFI4E3yiy2LxU31J-zPFPIjw8rN1ClkknMOve3rBCU4AUjuYRxMTq5QdspEpCE-Fb1DYil9juaYumOMqrCTi5jJgonyyPfvnknWXrTOoVl-q8wk/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDv_dm4JjhedN8duh7hIYChN-MGs9DFI4E3yiy2LxU31J-zPFPIjw8rN1ClkknMOve3rBCU4AUjuYRxMTq5QdspEpCE-Fb1DYil9juaYumOMqrCTi5jJgonyyPfvnknWXrTOoVl-q8wk/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dijelove biserke natrljajte longum paprom i Hendrick's Ginom i izmiješajte s posoljenim ploškama krastavca. Ovako marinirano meso ostavite mirovati u hladnjaku 4-5 sati. Longum papar ima sličan okus i miris crnom papru ali uz izražen slatkasti, pomalo medeni miris i znatno je postojaniji pri kuhanju. Gin će doprinijeti profinjeni okus i miris borovice koji će prodrijeti duboko u meso, a kombinacija Hendrick's Gina i krastavca daje ono nešto više i posebno u okusu ovog jela. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxwboyxP-mFZPIPPohxYBmz9R60T6e1fOazpHidOB89tZUWDC71CfwS9kK7fplkHq77dfOD4iE-WCA2eihyphenhyphen3hx77spefL1GbzzEo1nbCfmlmvCfQ1RRdlDY3FXmm2tCdoVHi26b411o/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBxwboyxP-mFZPIPPohxYBmz9R60T6e1fOazpHidOB89tZUWDC71CfwS9kK7fplkHq77dfOD4iE-WCA2eihyphenhyphen3hx77spefL1GbzzEo1nbCfmlmvCfQ1RRdlDY3FXmm2tCdoVHi26b411o/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Nakon mariniranja meso ocijedite, pobrišite kuhinjskim ručnikom i uvaljajte u zobeno brašno. Krastavce i ostatak marinade odložite na stranu. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7w1JZN_9F2RQC6qu1rU9__SJffHPpIS1V0N-cTAj_ZoOlwwfOxbGIjYd4ljWeAzq1P0ubWldkbt31qhiknjUJNpyiM26aNh1VC_r2CU8kHdFtqCRe7oxXZ3bVl26a6KfXlpTSCbJo0-I/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7w1JZN_9F2RQC6qu1rU9__SJffHPpIS1V0N-cTAj_ZoOlwwfOxbGIjYd4ljWeAzq1P0ubWldkbt31qhiknjUJNpyiM26aNh1VC_r2CU8kHdFtqCRe7oxXZ3bVl26a6KfXlpTSCbJo0-I/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Na vrućoj masti meso popržite sa svih strana do zlatno žute boje. Izvadite ga iz posude i odložite na toplo.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Y4cptEUAkuKZlX9i0llXvpE-tFquKNRjKm0ksp5kz72vrlRIls588BOo7DYo_ZuP6rxsO5nEM1ctEK5edFboklI_viZ05P0jVqtuyHTnQ782fwn5OKmkORRxF5yRD974Xlrix69r58/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Y4cptEUAkuKZlX9i0llXvpE-tFquKNRjKm0ksp5kz72vrlRIls588BOo7DYo_ZuP6rxsO5nEM1ctEK5edFboklI_viZ05P0jVqtuyHTnQ782fwn5OKmkORRxF5yRD974Xlrix69r58/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Na masnoću u posudu u kojoj ste pržili meso dodajte narezanu ljutiku i pržite ju dok se ne počne karamelizirati. Dodajte sve ostatke marinade, ploške krastavaca i sok koji se iscijedio. Pospite sitno kosanim mladim češnjakom. Sve kratko popržite, 1-2 minute, tek koliko je potrebno da alkohol iz gina ishlapi.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25uxMmW1qkRn7O95VQsQBL-iENXcBhWMnHLKvOB6k3TFVJJvxMiON1y7ce7VBM5vesx55LM2yXFIGG9EyCr7AFaSWu5y37TiJUJUBAKtPqJsN-FZtfHR5WksqSDx6-E4uJvQ8dWNjIMg/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25uxMmW1qkRn7O95VQsQBL-iENXcBhWMnHLKvOB6k3TFVJJvxMiON1y7ce7VBM5vesx55LM2yXFIGG9EyCr7AFaSWu5y37TiJUJUBAKtPqJsN-FZtfHR5WksqSDx6-E4uJvQ8dWNjIMg/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Podlijte s manjom količinom piva i uz miješanje deglazirajte ostatke od prženja mesa i pustite da kratko prokuha. Štapnim mikserom sve pretvorite u homogenu smjesu. Smjesu protisnite kroz gusto žičano cjedilo kako bi dobili glatki i svilenkasti umak.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1nxnsB-k-sITYuJgGoWnIIJ3WviPa_Kn6FGmc4IqcfFaPTVaavxrcDWfu6UkStbFrucV3GNtrrDHypT-GsmjnC2xCFKk91bvRRnwCkfSYNGX8MT8iTnyr3a_IlnAM1rQc7Ry7_JOYdA/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1nxnsB-k-sITYuJgGoWnIIJ3WviPa_Kn6FGmc4IqcfFaPTVaavxrcDWfu6UkStbFrucV3GNtrrDHypT-GsmjnC2xCFKk91bvRRnwCkfSYNGX8MT8iTnyr3a_IlnAM1rQc7Ry7_JOYdA/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Na nastali umak vratite poprženo meso i uz povremeno podlijevanje pivom pirjajte u polupokrivenoj posudi oko 45 minuta. Biserku servirajte na umaku, uz ječam koji ste skuhali na juhi od biserkinog sitniša, a na biserku u umaku dodajte sitne kockice svježeg krastavca.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMzayAQ6n2MeCu1BLyrxf1jj0noQCEqqPiRw-FFvZz_ameHlqf9GhqKxa0fAnZ0A175uQTdHK1pllzsRVSzWgS_aWwWH_YjBhxasA1tkx6GMO2yeaP5ruNo8JDUy5SpzjxvFINtehyphenhyphenGo/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMzayAQ6n2MeCu1BLyrxf1jj0noQCEqqPiRw-FFvZz_ameHlqf9GhqKxa0fAnZ0A175uQTdHK1pllzsRVSzWgS_aWwWH_YjBhxasA1tkx6GMO2yeaP5ruNo8JDUy5SpzjxvFINtehyphenhyphenGo/s640/7.JPG" width="640" /></a></div>
<br /></div>
Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com1tag:blogger.com,1999:blog-8024012344421212608.post-78647471984656314062017-06-19T10:23:00.000+02:002017-10-30T20:01:20.778+01:00Savijača od crnog duda (murve) i skute<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzHpxjaAi2J2XW7oOS0wk5Nfh0LyvwAFs9foJ_7tvfC9i6FlJeXmXFdHo5FoHwnRcm06OdK80M1uIg-ssR_vkbnETVAQxejZnF1W-WJ7GfoCIU2xqyn0hK72cKvCZoSDqg95XbkhgypA/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1098" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzHpxjaAi2J2XW7oOS0wk5Nfh0LyvwAFs9foJ_7tvfC9i6FlJeXmXFdHo5FoHwnRcm06OdK80M1uIg-ssR_vkbnETVAQxejZnF1W-WJ7GfoCIU2xqyn0hK72cKvCZoSDqg95XbkhgypA/s640/1.JPG" width="640" /></a></div>
<br />
<b><i>Sastojci za griz smjesu za premazivanje kora:<br />(količine za 3 savijače od 9 kora) </i></b><br />
<br />
-1,5 dcl čvrstog jogurta <br />
-1,5 dcl punomasnog kiselog vrhnja <br />
-2 jaja <br />
-15 dag pšeničnog griza <br />
-15 dag šećera <br />
-1 dcl ulja <br />
-1 prašak za pecivo<br />
<br />
Za svaku savijaču koristimo po 3 tanke kore koju svaku premažemo ovom smjesom. Smjesa od griza međusobno će povezati kore i tijekom pečenja učiniti ih posebno hrskavim. Ovu smjesu možete koristiti za sve slatke savijače.<br />
<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4N3ZS3qpgiUlrGCkyrfyV-QNfgxVPHSHbQRXwkK88ANl4myW6pfX35n2A-zLlPWctBilboH-PFSvK8W_R5jw0QTXsqFE3q8TZ5JNm_zIxhFvHRCNWHk6lwlWO756UvfTs0nNflSWN66g/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4N3ZS3qpgiUlrGCkyrfyV-QNfgxVPHSHbQRXwkK88ANl4myW6pfX35n2A-zLlPWctBilboH-PFSvK8W_R5jw0QTXsqFE3q8TZ5JNm_zIxhFvHRCNWHk6lwlWO756UvfTs0nNflSWN66g/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b><i>Sastojci za nadjev:</i></b></div>
<div class="separator" style="clear: both;">
<br /></div>
-45 dag crnog duda (murve)<br />
-20 dag skute<br />
-1 dcl slatkog vrhnja<br />
-10 dag pečenih lješnjaka<br />
-1 jaje<br />
-10 dag panela šećera<br />
-2 sjemenke tonke
<br />
-1 čajna žličica cimeta<br />
<br />
Od skute, vrhnja, mljevenih pečenih lješnjaka, jaja, panela šećera, tonke i cimeta mikserom izradimo mazivu smjesu.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlgxIUEOQ-bRIaggfyy4c666S4-oV9CUFLP4Yak2HIL6_VFWweMmKfS02_yrPXEa6AQYqx6Kf4b-2kB4tZ5DGcp1F4GUVxwk9gEDND2yn1PmEmQtYfT1KvP4BWRVNzPWSIVtDEe0IsMI/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlgxIUEOQ-bRIaggfyy4c666S4-oV9CUFLP4Yak2HIL6_VFWweMmKfS02_yrPXEa6AQYqx6Kf4b-2kB4tZ5DGcp1F4GUVxwk9gEDND2yn1PmEmQtYfT1KvP4BWRVNzPWSIVtDEe0IsMI/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Tanke kore za savijaču premažemo griz smjesom i slažemo jednu preko druge.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJtxga8y63161Oy9FUzovmiZDnw_Vx0rNwdPoRnx4DQA4Fxw67NddFCggQ-0BiUZyejIjZLOVYIQLy-b56kn6rqVx668of5d9CigABUt4VV0oGMbtTjMBbhk_KlGWKg_BMV5zTKjYEcs/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguJtxga8y63161Oy9FUzovmiZDnw_Vx0rNwdPoRnx4DQA4Fxw67NddFCggQ-0BiUZyejIjZLOVYIQLy-b56kn6rqVx668of5d9CigABUt4VV0oGMbtTjMBbhk_KlGWKg_BMV5zTKjYEcs/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Posljednju, treću koru, namažemo griz smjesom nešto oskudnije i na dvije trećine tanko namažemo gore opisanu smjesu od skute.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP30yvgLt2i16ngvLArvKyj5O0LZIPaIbDKhj9LNB1ioLFwMtJ9MisTszL7Jooq9iJhwgL7xYWqL1TeoPGbNKjiZ_fAsbPmEshH0dLC6AJ0NzvMIALHFcxseYzgw8jHZZaJNF6cxIJeg/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVP30yvgLt2i16ngvLArvKyj5O0LZIPaIbDKhj9LNB1ioLFwMtJ9MisTszL7Jooq9iJhwgL7xYWqL1TeoPGbNKjiZ_fAsbPmEshH0dLC6AJ0NzvMIALHFcxseYzgw8jHZZaJNF6cxIJeg/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Pravilno, u jednom sloju, rasporedimo dud (murve).
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmD5o_iUzLb-EA0gMkbHXonVv9KmepcH3t0FDGQ45TDtZeLl0F82r7oKOcHHMTwwBqsikci5_7vCsTXsyg2E0w8jlciiq75-6gLx4t6DxyJ2ck0PVBDXMSQsMhPke5gG9O_2hb0mSzu4/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmD5o_iUzLb-EA0gMkbHXonVv9KmepcH3t0FDGQ45TDtZeLl0F82r7oKOcHHMTwwBqsikci5_7vCsTXsyg2E0w8jlciiq75-6gLx4t6DxyJ2ck0PVBDXMSQsMhPke5gG9O_2hb0mSzu4/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Savijače zamotamo, poslažemo ih u namašćeni lim za pečenje i premažemo ostatkom griz smjese.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vU3aXut1R7dFx4ffcZY4cXQnlOLnKwWdP299pPrF6D2fWnPt6h5aQFpMLLKK38TLBL9FKBQHrRE0NxprJ7g6oMkpMgcE9UBgYD9pHS0gRVJGq1aA6Gjl_6KWDO2d-nLUrKkNsEw_6E4/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1093" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vU3aXut1R7dFx4ffcZY4cXQnlOLnKwWdP299pPrF6D2fWnPt6h5aQFpMLLKK38TLBL9FKBQHrRE0NxprJ7g6oMkpMgcE9UBgYD9pHS0gRVJGq1aA6Gjl_6KWDO2d-nLUrKkNsEw_6E4/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Savijače stavimo peći na 185 C, na srednju prečku 15 minuta da se na površini stvori tanka korica od griz smjese. Štapićem za ražnjiće savijače izbušimo po sredini kako bi mogla izlaziti para tako da ne bi popucale. Temperaturu smanjimo na 170 C i pečemo ih još oko 40 minuta dok lijepo ne porumene. Pečene izvadimo i pustimo da se ohlade.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPKxGzR_xjq8JG3AyCH_Rvy1PXk_HOciSWqjP8yPcoyBhFColFFwvLHXi8Pbw6wcn5cSAA30-oerB3iXKjJVszvwIDdzRTeKRxR3NSJnsCk-r1lLMV-4MqDQdW7sP343ZcZhSPWVdCAg/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPKxGzR_xjq8JG3AyCH_Rvy1PXk_HOciSWqjP8yPcoyBhFColFFwvLHXi8Pbw6wcn5cSAA30-oerB3iXKjJVszvwIDdzRTeKRxR3NSJnsCk-r1lLMV-4MqDQdW7sP343ZcZhSPWVdCAg/s640/8.JPG" width="640" /></a></div>
<br />
Ohlađene na sobnu temperaturu serviramo posute običnim mljevenim šećerom.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-83716179521148758222017-06-04T22:48:00.000+02:002017-06-04T22:48:04.976+02:00Mliječni rižoto od jaretine sa šparogama i šafranom<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqypfVXNkNQgfbVCMao6t99JEdWZlXHZunmyifMvmnd9zWfBwVaaaGJP8r2DXvumEErnB6-_0AJUgTXUIxj3kz5A-WSXAOV9W4bYNgJBq_3U4Drf8d0Qyf7NrA-sGY2EmrzQQtyTeCno/s1600/P5270446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1021" data-original-width="1600" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqypfVXNkNQgfbVCMao6t99JEdWZlXHZunmyifMvmnd9zWfBwVaaaGJP8r2DXvumEErnB6-_0AJUgTXUIxj3kz5A-WSXAOV9W4bYNgJBq_3U4Drf8d0Qyf7NrA-sGY2EmrzQQtyTeCno/s640/P5270446.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ovo jelo posvećeno je meni najdražem mesu; mladoj jaretini. Jaretina zbog svojih specifičnosti gastronomski je vrlo zahtjevna, no bilo da se odlučite na klasično pečenje, pečenje pod pekom, pirjanju s mladim bobom, lešanoj pa samo prelivenoj nekim vrhunskim maslinovim uljem ili nekoj novoj, vašoj ideji, biti ćete nagrađeni njenom nježnošću i profinjenom okusu. Ali ovaj je post i homage još jednim proizvođačima vrhunske hrane, <b>OPG-u Moravec</b>, proizvođačima kozjeg mlijeka, sireva i raznih drugih mliječnih kozjih proizvoda. Nebrojene nagrade i priznanja koja su dobili za svoje proizvode, 3 puta su njihovi proizvodi proglašeni šampionima kvalitete, a za 14 proizvoda dobitnici su 12 zlatnih plaketa, podaci su koji govore mnogo ali ne i dovoljno sve dok ih ne probate. Bilo da se radi o različitim sirevima, kefiru, jogurtu ili skuti teško mi je posebno izdvojiti neki određeni. Ako moram neka to bude kozja skuta, svježi meki sir skoro mazive teksture i okusa koji se ne opisuje riječima i toliko nagrađivani svježi kozji sir s paprom i češnjakom u vosku.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQQBgpSjhGzWlJtl72gGFdv9GuZGa08VU99J69lEERQwx2ITU8no3ne5h9twr6RO5ahtoVAjkZJSj5prQYAFlR5CUlGHTo1cOaPXKARJ2biV2gpGXgyxDWVWr66IN3S4cAcSCG59LDyw/s1600/P5270175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1048" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQQBgpSjhGzWlJtl72gGFdv9GuZGa08VU99J69lEERQwx2ITU8no3ne5h9twr6RO5ahtoVAjkZJSj5prQYAFlR5CUlGHTo1cOaPXKARJ2biV2gpGXgyxDWVWr66IN3S4cAcSCG59LDyw/s640/P5270175.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci: </i></b><br />
<br />
-30 dag carnaroli riže<br />
-1 mali jareći butić<br />
-15 dag očišćenih, divljih šparoga<br />
-5 dcl svježeg kozjeg mlijeka OPG Moravec<br />
-12 dag kozje skute OPG Moravec<br />
-9 dag kozjeg maslaca za izradu 7 dag beurre noisette<br />
-3 jušne žlice nekog blažeg maslinovog ulja<br />
-korjenasto povrće (mlada mrkva, pastrnjak, celer, peršin)
<br />
-10 dag kosane ljutike<br />
-7 dag pinjola<br />
-0,25 g šafrana<br />
-4 jušne žlice naribanog zrelog, polutvrdog kozjeg sira OPG Moravec<br />
-svježe mljeveni papar<br />
-sol
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLddduddhRGSVL3I87eFayKdUid0_igzm2Hgub0-1c8unqkQZqBgNYqzNZ9JfePTHvs19JYBaQJo0rGsuztL4ElLsxlTHtxYx_03u647hmY0AWdY32KWM2SB7e1XCGtiLFdR-YvtM6Hw/s1600/P5270231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPLddduddhRGSVL3I87eFayKdUid0_igzm2Hgub0-1c8unqkQZqBgNYqzNZ9JfePTHvs19JYBaQJo0rGsuztL4ElLsxlTHtxYx_03u647hmY0AWdY32KWM2SB7e1XCGtiLFdR-YvtM6Hw/s640/P5270231.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Nabavite meso posve mladog jareta koje je samo sisalo, staro oko mjesec dana koji je cijeli, očišćen, težak oko 5 kg. U proljeće i početkom ljeta nabavka ovako mlade jaretine ne predstavlja problem jer se kozari koji se bave proizvodnjom sireva, muške i dijela ženske jaradi žele što prije riješiti. Naime, mlijeko i kozji sirevi imaju relativno visoku cijenu i vremenski duže hranjenje jarića kozarima predstavlja gubitak.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpizA7ojnc944b30Ytq7fu6P9OMq0Lalrr4I5nDKngH41mjYyle7pGbx1likVxVp0heoeLMlurZ3MjEhM0R7kXrQo_m36TJIp54l3ICh7PwE4mKiW0d0ug2AJdNAgl3krj4_d5_4Xzod8/s1600/P5270247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpizA7ojnc944b30Ytq7fu6P9OMq0Lalrr4I5nDKngH41mjYyle7pGbx1likVxVp0heoeLMlurZ3MjEhM0R7kXrQo_m36TJIp54l3ICh7PwE4mKiW0d0ug2AJdNAgl3krj4_d5_4Xzod8/s640/P5270247.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Za ovaj rižoto odabrao sam butić mliječnog jareta makar isti možete raditi i od drugih dijelova mesa. Meso jareta sadrži izuzetno malo masnoća, tek oko 3% i od svih vrsta mesa najmanji sadržaj kolesterola. Gastronomski gledano, jareće je meso vrhunska namirnica ali zbog svoje krtosti i vrlo zahtjevna. Butić odabirem iz razloga što se kod drugih načina pripreme, bilo da jaretinu pečemo klasično ili pod pekom, ili da je kuhamo, meso buta uvijek se previše isuši. Stoga je takvom kvalitetnom mladom mesu najprimjereniji način obrade onaj koji će biti najbrži i koji će iziskivati najkraću termičku obradu.
Butić ovako mladog jareta težak je oko 1 kg od čega dobijemo oko 70 dag čistog mesa. Nakon što smo butić dekostirali, meso narežemo na manje komadiće podjednake veličine. Od kostiju koje narežemo na manje komade i korjenastog povrća skuhamo oko pola litre temeljca. Temeljac procijedimo, a povrće i kosti bacimo.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvwfLNezv1xAjr2F0g2N8yITEC-35Nv9_UWznZguXc7yKAZBcBexWa04oqe-JmyLU7_n8MV540Ud4jZ92KVqIjhji3AIwa63oSxRB3iG7cxnwYjysjrJVZoSNPlExdos3SEcAH0kLp4E/s1600/P5270250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvwfLNezv1xAjr2F0g2N8yITEC-35Nv9_UWznZguXc7yKAZBcBexWa04oqe-JmyLU7_n8MV540Ud4jZ92KVqIjhji3AIwa63oSxRB3iG7cxnwYjysjrJVZoSNPlExdos3SEcAH0kLp4E/s640/P5270250.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Očistimo mrkvu, pastrnjak, celer i peršun. Povrće pilerom izrežemo u tanke trake.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvlxlyVo82rZ8qTqOiM3pt7GnhgVnR0mA8RPCXjkwLIFTT1xSczlPoJROCorjH6oPD0pX_3g5gABqipWP2bc3RU1CEcOZwGbExqf3pdypHgKPiA3JA0TpC-zdq8WK_msF2vIR6WodjdU/s1600/P5270265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1600" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvlxlyVo82rZ8qTqOiM3pt7GnhgVnR0mA8RPCXjkwLIFTT1xSczlPoJROCorjH6oPD0pX_3g5gABqipWP2bc3RU1CEcOZwGbExqf3pdypHgKPiA3JA0TpC-zdq8WK_msF2vIR6WodjdU/s640/P5270265.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Trake povrća stavimo u hladno posoljeno kozje mlijeko. Postepeno ga zagrijavamo na tihoj vatri dok ne zakuha. Kuhamo u otvorenoj posudi, na najtišoj vatri uz povremeno miješanje desetak minuta. Posudu poklopimo i ostavimo mirovati oko pola sata kako bi se mlijeko maksimalno aromatiziralo povrćem. Procijedimo ga i povrće bacimo.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJqKmgSeaWTFfwG8oD21rtLdS6q_uiHaWJiYPL2GpdZfbcIco7QC3SYkn6r2QPCvHApSRK3Mrpp65ZaI8XbxlPNZYIhd4JnkunBThEb1QxHHmdicNYvGr5kZSNG8fVU_ZWh63Qq9rLUE/s1600/P5270279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJqKmgSeaWTFfwG8oD21rtLdS6q_uiHaWJiYPL2GpdZfbcIco7QC3SYkn6r2QPCvHApSRK3Mrpp65ZaI8XbxlPNZYIhd4JnkunBThEb1QxHHmdicNYvGr5kZSNG8fVU_ZWh63Qq9rLUE/s640/P5270279.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Divlje šparoge očistimo i nekoliko sekundi blanširamo vrelom vodom te ih odmah šokiramo u hladnoj vodi s komadima leda. Odvojimo vrhove, a stapke narežemo na male komadiće.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_fKfsEGaNGlTzUBebCP5yhCveILL5sUOsFz67kcWiz-X1sz-j5aBd8Rex4EcLFzbZZyVPL84Qv2gQtPjN4xULvHtip5ncDdNRPgrAuGvmfVpVih8Xa99J6h1FkbthzTD_LVNpENLDik/s1600/P5270297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1600" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_fKfsEGaNGlTzUBebCP5yhCveILL5sUOsFz67kcWiz-X1sz-j5aBd8Rex4EcLFzbZZyVPL84Qv2gQtPjN4xULvHtip5ncDdNRPgrAuGvmfVpVih8Xa99J6h1FkbthzTD_LVNpENLDik/s640/P5270297.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8v5-hPB6iGsdaK1wzfCjhWTLIPqJxUk0hjga5DDnFQ6I4ONi4aHiQwaoQ4Q_PKCtupWZMyEPKkeD7SOIHhvSzkvWhJ2HWFqitK6Qe9bwDVynOy0Nqgr49Fr6pvPdKWNbgz1mk1tv_Jc/s1600/P5270318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8v5-hPB6iGsdaK1wzfCjhWTLIPqJxUk0hjga5DDnFQ6I4ONi4aHiQwaoQ4Q_PKCtupWZMyEPKkeD7SOIHhvSzkvWhJ2HWFqitK6Qe9bwDVynOy0Nqgr49Fr6pvPdKWNbgz1mk1tv_Jc/s640/P5270318.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Od kozjeg maslaca načinimo beurre noisette i procijedimo ga kroz gazu. Pinjole tostiramo, a skutu razmrvimo. Sve blago posolimo i stavimo u mikser.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F_74k_sNr45AJM1JbT22uSHBFIMdjXL0z5ilMRa7vmLy5Vscgua94QkayWjuq0vZdDwW5EygPIEOmzO7zHXlCvX5XOXgkMAvpA5TtWczH8OUg48trvZIBlBmBI_xwucD31nuUKx9Vco/s1600/P5270330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F_74k_sNr45AJM1JbT22uSHBFIMdjXL0z5ilMRa7vmLy5Vscgua94QkayWjuq0vZdDwW5EygPIEOmzO7zHXlCvX5XOXgkMAvpA5TtWczH8OUg48trvZIBlBmBI_xwucD31nuUKx9Vco/s640/P5270330.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Skutu, pinjole i beurre noisette izmiksamo u glatku kremu.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaN_DbmnUgPMtx8EVrQjC-5cu6v0NWSS_gdBXvl-8a3poAfD7QxiHVHRHoQa1hoT-Wk9EEzMe0DQfKHPG7AfbfqrKXeM2cphzXZcGfHhBZiRLWPsXIVBzqn_jrO2lJziCo6RU2rjsAGs/s1600/P5270349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaN_DbmnUgPMtx8EVrQjC-5cu6v0NWSS_gdBXvl-8a3poAfD7QxiHVHRHoQa1hoT-Wk9EEzMe0DQfKHPG7AfbfqrKXeM2cphzXZcGfHhBZiRLWPsXIVBzqn_jrO2lJziCo6RU2rjsAGs/s640/P5270349.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Narezane kockice mesa s kosanom ljutikom sotiramo na maslinovom ulju dok se meso ne zatvori i porumeni.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_Sb4_NlSp-w0rh37kRwRqBHGVfBMJmxXM2fAYdpPBZIE3xW58t7ZNTW_87eOAR72nII2X4zZJVTH9zOQhV5a9zlGvQemyJyD-p5B5srqFJBYrOdR26ynH9FvH3rh8jIYZyZ_E4uV1g8/s1600/P5270360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_Sb4_NlSp-w0rh37kRwRqBHGVfBMJmxXM2fAYdpPBZIE3xW58t7ZNTW_87eOAR72nII2X4zZJVTH9zOQhV5a9zlGvQemyJyD-p5B5srqFJBYrOdR26ynH9FvH3rh8jIYZyZ_E4uV1g8/s640/P5270360.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Podlijemo kozjim mlijekom koje smo prethodno aromatizirali korjenastim povrćem. Pirjamo na tihoj vatri 10-15 minuta.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bvVIAcKmwASS3-ZGiOIH7Og93TYQGL4UQY9SNpj24WG_G-kD5sci8f4bp5vVkw7RzIwajKhZiqes3ubbFTf-1SB1bCtxZlLPaLI4-b1osjs7dtVbXz9kfBiU_825KYEvN2KVAGuso2U/s1600/P5270364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1168" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bvVIAcKmwASS3-ZGiOIH7Og93TYQGL4UQY9SNpj24WG_G-kD5sci8f4bp5vVkw7RzIwajKhZiqes3ubbFTf-1SB1bCtxZlLPaLI4-b1osjs7dtVbXz9kfBiU_825KYEvN2KVAGuso2U/s640/P5270364.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJ7SIGXYsSiRdmalW5EaAbf5ooyhbSOnLF8SebFCYHWx0nBcgKIhrYiroywliKPLHEiJ5nK887-X81TuhE2meRjLc7kU525vBVpb33N7JVorwAvEbbMYahXljZ7WuJO3BRA96mKyVMEM/s1600/P5270374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1211" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJ7SIGXYsSiRdmalW5EaAbf5ooyhbSOnLF8SebFCYHWx0nBcgKIhrYiroywliKPLHEiJ5nK887-X81TuhE2meRjLc7kU525vBVpb33N7JVorwAvEbbMYahXljZ7WuJO3BRA96mKyVMEM/s640/P5270374.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U drugoj posudi na suho, uz stalno miješanje popržimo posoljenu carnaroli rižu. Svrha ovakvog prženja riže sa solju nije samo glaziranje zrna i konačna slanost jela već pri ovakvom postupku sol na zrna riže uz stalno miješanje djeluje abrazivno, tj. mikroskopski sitno izgrebe površinu rižinih zrna čime na kraju u gotovom rižotu postižemo maksimalnu kremoznost. U posudu s mesom koje se pirja u mlijeku dodamo šafran koji smo prethodno dobro natopili u malo toplog mlijeka i stapke šparoga narezane na komadiće. Rižoto nastavljamo pripravljati uz neprestano miješanje i postepeno dodavanje temeljca kojeg smo prethodno napravili od kostiju i korjenastog povrća.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWv4T34r3VTuFay4JWHqFTDBGH8HDV4ahwi28Ugctj02oNMOYzse6_a8xY82oJmj0TOV6H9033jcffACJarfui-1-8qf7hro7w5CIX1bZjdoKY0LezU_KvBKiE_2nhiuzhiZ-4reJcIK8/s1600/P5270381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="966" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWv4T34r3VTuFay4JWHqFTDBGH8HDV4ahwi28Ugctj02oNMOYzse6_a8xY82oJmj0TOV6H9033jcffACJarfui-1-8qf7hro7w5CIX1bZjdoKY0LezU_KvBKiE_2nhiuzhiZ-4reJcIK8/s640/P5270381.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Nakon oko 17-18 minuta koliko je otprilike dovoljno za carnaroli rižu, a rižoto je dosegao savršenu kremoznost, rižu probamo i ako smo zadovoljni u rižoto dodamo vrhove šparoga, svježe mljeveni papar i kremu od beurre noisette, pinjola i skute. Posudu maknemo s vatre i sve dobro i ravnomjerno izmiješamo.
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfgLkri3l5lxJjlC2gxLFm2iRO_cqGFhSZba6BehkmKqhAG3Ioba3MV4xsTUUEX5M6LfCsFXgefyfOz4Kc4I7l8b3KXjy9L61sUQfVuR16dbK7-kF2sd5KJTH7cOdUuAxjqMEAFAOo_Q/s1600/P5270449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfgLkri3l5lxJjlC2gxLFm2iRO_cqGFhSZba6BehkmKqhAG3Ioba3MV4xsTUUEX5M6LfCsFXgefyfOz4Kc4I7l8b3KXjy9L61sUQfVuR16dbK7-kF2sd5KJTH7cOdUuAxjqMEAFAOo_Q/s640/P5270449.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Rižoto odmah servramo na zagrijanim tanjurima i pospemo ga naribanim zrelim kozjim sirem.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-33508675227244902032017-03-05T18:42:00.000+01:002018-05-13T11:43:55.458+02:00Smuđ u pivskom tijestu na moj način<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L_uReKO9zExz3rq3l43jFpaAPTa-jMe9T8CumkDqsYKi8sEMFLHlhTr3GdJmcuvIAqPyTEXdpU53qcD3l_EgCqicOS6PGAUy9GiJjFnGLPxLbF6cdQC_iXtPsLtTWoVaSi8BJ2kukFU/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L_uReKO9zExz3rq3l43jFpaAPTa-jMe9T8CumkDqsYKi8sEMFLHlhTr3GdJmcuvIAqPyTEXdpU53qcD3l_EgCqicOS6PGAUy9GiJjFnGLPxLbF6cdQC_iXtPsLtTWoVaSi8BJ2kukFU/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smuđ, riječni vuk! Živi u čistim, sporim, tekućim vodama, na kamenom dnu i hrani se isključivo malim ribama jer veće ne može progutati zbog uskog jednjaka. Sporo raste i tek u trećoj godini dostiže duljinu od 40 cm. Grabljivica vretenastog tijela, predivnog bijelog mesa čvrste teksture, uz divlju potočnu pastrvu sigurno jedna od najkvalitetnijih slatkovodnih riba.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ06J9a7gF5Esv-qFKfmmT-pQ9Ccy3TooLgEnbsrEqkwgWQR_iwp98VM8UzsdCiZ7yq45jkm3-gNJUdt7PF43O1G9pwpFYfrwWcsoGLMPK4_unDZmCNkjBsSKDy47F6se3rLwx9FfMmVA/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ06J9a7gF5Esv-qFKfmmT-pQ9Ccy3TooLgEnbsrEqkwgWQR_iwp98VM8UzsdCiZ7yq45jkm3-gNJUdt7PF43O1G9pwpFYfrwWcsoGLMPK4_unDZmCNkjBsSKDy47F6se3rLwx9FfMmVA/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Kod nas, jedan od najpopularnijih načina pripreme smuđa je pohanje u pivskom tijestu. Uobičajeni način je izraditi tijesto od brašna, jaja i svijetlog piva, nešto gušće od tijesta za palačinke pa riblje odreske umakati u tijesto i pržiti u dubokom ulju. Fileti nježnog smuđevog mesa su kao stvoreni za ovakav način pripreme, makar danas, na žalost, pod pritiskom različitih trendova "zdrave prehrane" pohanje postaje sve manje popularno. Ja se pohanog piceka, bečke šnicle i zagrebačkog odreska nikada neću odreći ma koliko to djelovalo pase. </div>
<div class="separator" style="clear: both; text-align: left;">
Zato sa zadovoljstvom donosim ovaj moj recept za file smuđa pohanog u pivskom tijestu, na jedan moj malo drugačiji način, kao homage svim "retro" pohancima. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_0skdaVmNsmpWizbW6YGDGqGcOdnhJlPPyJiTNRidxb1YEYhwXj3gn8-GSQ5r-_Zbvv5dTb08ErC007xUzeTdfKO-L0KFlUtk3MLoAw8nPw1tsWOp3cdlExxzMQUjIlqg8MuzoNT64s/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_0skdaVmNsmpWizbW6YGDGqGcOdnhJlPPyJiTNRidxb1YEYhwXj3gn8-GSQ5r-_Zbvv5dTb08ErC007xUzeTdfKO-L0KFlUtk3MLoAw8nPw1tsWOp3cdlExxzMQUjIlqg8MuzoNT64s/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci:</i></b> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-smuđ težine 2-3 kg </div>
<div class="separator" style="clear: both; text-align: left;">
-sok 1,5 većeg limuna </div>
<div class="separator" style="clear: both; text-align: left;">
-svježe mljeveni bijeli papar </div>
<div class="separator" style="clear: both; text-align: left;">
-30 dag heljdinog brašna </div>
<div class="separator" style="clear: both; text-align: left;">
-4 dcl crnog piva </div>
<div class="separator" style="clear: both; text-align: left;">
-2 cijela jaja </div>
<div class="separator" style="clear: both; text-align: left;">
-snijeg od 2 bjelanjka </div>
<div class="separator" style="clear: both; text-align: left;">
-na vrh noža praška za pecivo </div>
<div class="separator" style="clear: both; text-align: left;">
-sol </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Velikog smuđa, između 2 i 3 kg očistimo, isfiletiramo, pincetom isčupamo rebra i manje kosti koje se nalaze ispod leđne peraje te ga narežemo na prikladne komade. Meso posolimo, popaprimo i premažemo sokom limuna. Ostavimo ga mirovati pola sata.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ECWCDW6p4Bt3cnuq9bVdB_jeqQJUIwX1V3MF3_8BNDzQnMwsK0m5t0m0dJSj6cxPQANlUqce9GvQ0c24N0e-Lion9xmScsxkLQW0s7Mu2T0nRrkTgYoV1HHSRwcO7gr5DldPsqq9J-c/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ECWCDW6p4Bt3cnuq9bVdB_jeqQJUIwX1V3MF3_8BNDzQnMwsK0m5t0m0dJSj6cxPQANlUqce9GvQ0c24N0e-Lion9xmScsxkLQW0s7Mu2T0nRrkTgYoV1HHSRwcO7gr5DldPsqq9J-c/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mikserom izradimo tijesto od heljdinog brašna, jaja i crnog piva s dodatkom praška za pecivo. Posebno umutimo ne prečvrsti snijeg od bjelanjaka. Pivsko tijesto ostavimo mirovati pola sata nakon kojih pažljivo kuhačom umiješamo snijeg od bjelanjaka. Filete smuđa uvaljamo također u heljdino brašno pa ih potopimo u pivsko tijesto. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeU4jVfQ4LFwRrJX8NcpO-lO0rJKOIXhcHaU3MeaCYiEJFIqF8cFs8WjJZonYbd8U8Y4xEkYXCDs_pI5FucMc5CVVZw5wqFPwXO9hB4C1u7nGrTr7M2pv088Ksw-x8te__PkkMLfp560/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeU4jVfQ4LFwRrJX8NcpO-lO0rJKOIXhcHaU3MeaCYiEJFIqF8cFs8WjJZonYbd8U8Y4xEkYXCDs_pI5FucMc5CVVZw5wqFPwXO9hB4C1u7nGrTr7M2pv088Ksw-x8te__PkkMLfp560/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dužom viljuškom pažljivo ih vadimo iz tijesta, pustimo da višak sam otcuri i uranjamo ih u vruće ulje. Pržimo ih 3-4 minute sa svake strane nakon čega ih izvadimo i položimo na papirnati kuhinjski ručnik kako bi odstranili višak masnoće.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3f5mEf6v3Eni7oVCfGN4PrLddOHxcuTt81O5G7KVVKeBJ-zfmasL9FyxDrW416VTwlDkKAkAj1FhkNdpDAeoV8HWHus_vJUuwiVUAt4y_1YzRqpBjLnuwKaksxBeomQgIty1uxJx408/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3f5mEf6v3Eni7oVCfGN4PrLddOHxcuTt81O5G7KVVKeBJ-zfmasL9FyxDrW416VTwlDkKAkAj1FhkNdpDAeoV8HWHus_vJUuwiVUAt4y_1YzRqpBjLnuwKaksxBeomQgIty1uxJx408/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8rQmR0J_Jugm-C9WyoGWiLrhoG4JkMN8adJE80MQFJjhRo9EZerdEM-HdAHFPz2wvfK2NRE3tX_2SCKFyh9gpey69TGpxtvnNoeAGdLEnVKlwjaWHAO0y0uZxVdKi_8416C0Xao4vFg/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8rQmR0J_Jugm-C9WyoGWiLrhoG4JkMN8adJE80MQFJjhRo9EZerdEM-HdAHFPz2wvfK2NRE3tX_2SCKFyh9gpey69TGpxtvnNoeAGdLEnVKlwjaWHAO0y0uZxVdKi_8416C0Xao4vFg/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Serviramo ih odmah, vruće uz neki adekvatni prilog, a ja sam za ovoga trokilaša, kojega sam radio u dva puta, odabrao proso kuhano na mlijeku sa sotiranim crvenim radičem kako je prikazano na prvoj slici i uz kuhani krumpir s umakom od vlasca na gornjoj slici.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com7tag:blogger.com,1999:blog-8024012344421212608.post-82575088188337991242016-11-13T09:05:00.000+01:002016-11-13T09:09:13.419+01:00Kestenove mezzelune s hokaido tikvom punjene prepeličjim mesom<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAV6vDhwGSpY_a521m9kXXCdiLgTtFgxDXL5rw7rdHLerobT8OG-HvSiZg3zJlNHBJ82A8gZxHaN14bq7SDrJfhboVH7xXnDzC2mANZM9uzyev3xosv6O6ErZZulmT050DRJt0e92juY/s1600/5b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAV6vDhwGSpY_a521m9kXXCdiLgTtFgxDXL5rw7rdHLerobT8OG-HvSiZg3zJlNHBJ82A8gZxHaN14bq7SDrJfhboVH7xXnDzC2mANZM9uzyev3xosv6O6ErZZulmT050DRJt0e92juY/s640/5b.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci:</i></b><br />
<br />
-8 prepeličjih bataka i zabataka<br />
-pačja mast za konfitiranje<br />
-ljutika i panceta iz confita<br />
-desetak listića svježe kadulje<br />
-kavska žličica čubra<br />
-30 dag pečene hokkaido tikve<br />
-4 dag maslaca<br />
<br />
<br />
<b><i>Za tijesto:</i></b><br />
<br />
-25 dag krumpira kuhanog u ljusci<br />
-25 dag pečene hokkaido tikve<br />
-20 dag kestenovog brašna<br />
-15 dag grano duro semole<br />
-2 jaja<br />
-3 žlice maslinovog ulja<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfA_jbGjU1_atMoYEy5zS8VGjlRtV4Jb_izc42Fzvot_ENc7M_46k58Q7t63QX0pGnkHtpj3ga1U9bgIutaEYHNr3C1Z0ARqqvxIi4-tpCZ8Mu7BJ0YwMR4o8hKd-eoStb7ZLgYDvtYU/s1600/C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfA_jbGjU1_atMoYEy5zS8VGjlRtV4Jb_izc42Fzvot_ENc7M_46k58Q7t63QX0pGnkHtpj3ga1U9bgIutaEYHNr3C1Z0ARqqvxIi4-tpCZ8Mu7BJ0YwMR4o8hKd-eoStb7ZLgYDvtYU/s640/C.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Iz confita od prepelica opisanog u <a href="http://robi666.blogspot.hr/2016/11/confit-od-prepelicjih-prsa-na-podlozi.html" target="_blank"><span style="color: red;">prošlom receptu</span></a> izvadimo batake sa zabatcima i s kostiju odvojimo meso. Ljutiku i pancetu iz confita dobro ocijedimo od masnoće, dodamo čubar i zajedno s mesom sve usitnimo u mikseru.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2XIWghp2Q-gHf7hO3gKBlQ5AHz_Ef-YdQd6MDXjbixWU-O1WGlYVTX92DPXR37r2IzDfD4MyeEfyEO7H2mN8mTcCUSbLCPYMQ5R3F2lUeWD1Zg2TbGSHkZWtbN3xIkRiI4csANDswsE/s1600/D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2XIWghp2Q-gHf7hO3gKBlQ5AHz_Ef-YdQd6MDXjbixWU-O1WGlYVTX92DPXR37r2IzDfD4MyeEfyEO7H2mN8mTcCUSbLCPYMQ5R3F2lUeWD1Zg2TbGSHkZWtbN3xIkRiI4csANDswsE/s640/D.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Hokkaido tikvu koju smo prethodno očistili od sjemenki i ispekli u pećnici narežemo na manje komade, posolimo, popaprimo, i zajedno s listićima svježe kadulje popržimo na maslinovom ulju.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRpHJL3e8E2NOcAheEdUF2e2FwPFB3WV30NfUYAam0qoJ1HxEAebME9GDA9XHpL_5VLY8mnGID-lZAMEVpxqEgeyMg2fOAgqvPdMy5viwN8xw4fuCtPnBzTybjcHbmlK28rCkmsuWpto/s1600/E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRpHJL3e8E2NOcAheEdUF2e2FwPFB3WV30NfUYAam0qoJ1HxEAebME9GDA9XHpL_5VLY8mnGID-lZAMEVpxqEgeyMg2fOAgqvPdMy5viwN8xw4fuCtPnBzTybjcHbmlK28rCkmsuWpto/s640/E.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Krumpir skuhamo u ljusci. Pridržavajući ga kuhinjskom krpom ogulimo ga još vrelog, i dodamo vrućoj poprženoj hokkaido tikvi s listićima kadulje. Sve protisnemo kroz pasirku ili izmiksamo štapnim mikserom.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW67Jh3sQFAKwDd0qhOdtxz8HPYsxhyphenhyphenNIRmUpOtx-TWGx6fZ5QkPxjZrONutn6a5tjF2DimtIzFwOUI1YpQg_ic74B0i79fITv3C2btgJcDN7bW22Oy2bcqL3vsGgvC8i6vbXcAIkZJY/s1600/F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW67Jh3sQFAKwDd0qhOdtxz8HPYsxhyphenhyphenNIRmUpOtx-TWGx6fZ5QkPxjZrONutn6a5tjF2DimtIzFwOUI1YpQg_ic74B0i79fITv3C2btgJcDN7bW22Oy2bcqL3vsGgvC8i6vbXcAIkZJY/s640/F.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Još toplu smjesu tikve i krumpira premjestimo na radnu plohu na koju smo prosijali kestenovo brašno i grano duro semolu. Dodamo jaja i rukama umijesimo elastično tijesto. Tijesto zamotamo u prijanjajuću foliju i ostavimo na hladnom da se odmori oko 1 sat.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE3Ghe6fwZEYVhID68AD4Ra87MBj293TRUXPrixxWtV0J60WuLlUo5kpQBcRwGy9s0bVQ_tzS2CqAm5HOqiNqvkmGKGwTO1vOvopQeGmdobBPdXXb3SjCMwskcDY-Hv3Exf743yLsPPI/s1600/G.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE3Ghe6fwZEYVhID68AD4Ra87MBj293TRUXPrixxWtV0J60WuLlUo5kpQBcRwGy9s0bVQ_tzS2CqAm5HOqiNqvkmGKGwTO1vOvopQeGmdobBPdXXb3SjCMwskcDY-Hv3Exf743yLsPPI/s640/G.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Tijesto razvaljamo, ne pretanko, na debljinu od oko 2 mm. Modlom izrežemo krugove promjera 6-7 cm i nadjenemo ih prethodno načinjenom smjesom od konfitiranog prepeličjeg mesa, ljutike i pancete. Krugove preklopimo i rubove dobro spojimo tako da ih utisnemo viljuškom. Formirane mezzelune skuhamo u većoj količini posoljene vode kroz 20-25 minuta.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0oNTW308X4i5JLWnrq4IyDWzmO1DgOYOy77eaKppUDbSA8irVw2MwO4McuecfnDsA9y01QgO8YzywSHvZP1mj6NRS6s0O9dEVDbwMu4iAxLVoWFTdVvZOlUKFwsxgOPQc23sye0JTwI/s1600/H.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0oNTW308X4i5JLWnrq4IyDWzmO1DgOYOy77eaKppUDbSA8irVw2MwO4McuecfnDsA9y01QgO8YzywSHvZP1mj6NRS6s0O9dEVDbwMu4iAxLVoWFTdVvZOlUKFwsxgOPQc23sye0JTwI/s640/H.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Izvadimo ih i kratko ocijedimo te ih zajedno s na prutiće narezanom, prethodno pečenom, hokkaido tikvom premjestimo u tavu u kojoj smo dobro zapjenili maslac. Popržimo ih 2 minute sa svake strane i pažljivo, zajedno s tikvom izvadimo, Na maslac dodamo još nekoliko listića kadulje i miješajući, zagrijavamo ga dok ne postignemo beurre noisette, zlatno smećkaste boje, mirisa prženih lješnjaka. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u8d05msgfoX_pXoLvHF6xSySB2WICn43nhG9JCvJjvAp69PsJm31i786iojSggiZqdTZlT0Tz6etcIYkvA4f_r5CaOGpicfSQ6ZfEwcBc7ALyRCAUHcii8vZsbs8aVp00P4a-5dGOck/s1600/I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4u8d05msgfoX_pXoLvHF6xSySB2WICn43nhG9JCvJjvAp69PsJm31i786iojSggiZqdTZlT0Tz6etcIYkvA4f_r5CaOGpicfSQ6ZfEwcBc7ALyRCAUHcii8vZsbs8aVp00P4a-5dGOck/s640/I.JPG" width="640" /></a></div>
<br />
Mezzelune serviramo na zagrijanom tanjuru, uz prutiće tikve, prelivene s beurre noisette i posute ribanim pecorinom.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-88310763493996073332016-11-13T09:03:00.001+01:002016-11-13T09:12:38.267+01:00Confit od prepeličjih prsa na podlozi od bivolje mozzarelle, avokada i smokve <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaSb_p6quaf-xogCE3B912G-hWUzA7w_oVHzBeyIs3_29tTqrqWJPn0wTWEZO4G3IHugMqsZG0woyg-pnh1F29cXyxqFAKPs6fKUErxeHNdwAJgQWWIvp3xyWfYIF7BknDlgEibDuvh8/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaSb_p6quaf-xogCE3B912G-hWUzA7w_oVHzBeyIs3_29tTqrqWJPn0wTWEZO4G3IHugMqsZG0woyg-pnh1F29cXyxqFAKPs6fKUErxeHNdwAJgQWWIvp3xyWfYIF7BknDlgEibDuvh8/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><i>Sastojci:</i></b><br />
<br />
-8 fileta prepeličjih prsa<br />
-pačja mast za konfitiranje<br />
-1 potpuno zreli hass avokado<br />
-8 dag bivoljeg maslaca<br />
-10 dag bivolje mozzarelle<br />
-3 zrele crne smokve<br />
-desetak manjih ljutika<br />
-5 dag pancete<br />
-list lovora<br />
-prstohvat bijelog papra<br />
-sol
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ppkof818kaklgFPRl2Lb-Pf-FEttceHkeWj_tI07wRSf9itjwUOu-sl83oZGNXj5kM4FhPc85ooWiVDKd9gxDAvg0Kk0P77LsD1EOSLQ2eLjnTRROyPyzCPiQ-45IoX2joDrzf1ikfY/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ppkof818kaklgFPRl2Lb-Pf-FEttceHkeWj_tI07wRSf9itjwUOu-sl83oZGNXj5kM4FhPc85ooWiVDKd9gxDAvg0Kk0P77LsD1EOSLQ2eLjnTRROyPyzCPiQ-45IoX2joDrzf1ikfY/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQgmwq5njYKXzTfrYeX3tiBuRjTZG3c_6I1l9W6pDBPo-OKrpN7WINH_GY46rINjcWrxNCrTfYM2xlnESjookwcawE3NT0ZWyXH1eYyOIIXnXURN-HsUEH-X1KXvaBpmc5L5usOUf670/s1600/5b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQgmwq5njYKXzTfrYeX3tiBuRjTZG3c_6I1l9W6pDBPo-OKrpN7WINH_GY46rINjcWrxNCrTfYM2xlnESjookwcawE3NT0ZWyXH1eYyOIIXnXURN-HsUEH-X1KXvaBpmc5L5usOUf670/s640/5b.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Od četiri prepelice odvojimo prsa, odstranimo kosti i prepolovimo ih kako bi dobili osam fileta. Također odvojimo i batake sa zabatcima koje ćemo upotrijebiti za jelo opisano u<span style="color: red;"><a href="http://robi666.blogspot.hr/2016/11/kestenove-mezzelune-s-hokaido-tikvom.html" target="_blank"> <span style="color: red;">sljedećem postu</span></a></span>. Filete prsa, batke i zabatke posolimo i popaprimo pa ih polegnemo u prikladnu posudu debelog dna na podlogu od kosane ljutike i pancete. Sve zalijemo pačjom masti tako da je meso prekriveno. Dodamo list lovora. Posudu stavimo u pećnicu i prepelice konfitiramo na 80 C. Nakon 45 minuta izvadimo filete prsa, a batake sa zabatcima ostavimo još pola sata.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVuPchHOWWac_bb8Z6Do4LwHpv0T0_XVV73FVEn7bux4RBYLczUTzZyltCwtxAUb67jSWNq_QE-ltfBrILtYQhQkX1jtzfdAZn8NOn20RMMnWLRurHBZ6Pj7ojxnI0-geoV37h1Zrn34/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVuPchHOWWac_bb8Z6Do4LwHpv0T0_XVV73FVEn7bux4RBYLczUTzZyltCwtxAUb67jSWNq_QE-ltfBrILtYQhQkX1jtzfdAZn8NOn20RMMnWLRurHBZ6Pj7ojxnI0-geoV37h1Zrn34/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smokve narežemo na ploške debljine 5-6 mm i lagano ih s obje strane popržimo na bivoljem maslacu i odložimo na toplo.
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriCZTpkzkCpF33a_DWt6wCOnVNHon3LtU-XWbeSzM1bSYDwOAgdYIDkJyv-AJKv_jIRWAsUVuyEMDOswjDSzFB6_O5Nq0pbhEmTkXazMGlhGUyYks38F58EzRTB_Bb08E-OKnCaWXU7A/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriCZTpkzkCpF33a_DWt6wCOnVNHon3LtU-XWbeSzM1bSYDwOAgdYIDkJyv-AJKv_jIRWAsUVuyEMDOswjDSzFB6_O5Nq0pbhEmTkXazMGlhGUyYks38F58EzRTB_Bb08E-OKnCaWXU7A/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Konfitirane filete prepeličjih prsa kratko popržimo na vrućem maslacu koji je preostao nakon prženja smokvi. Filete pržimo kratko, na laganoj vatri, jednu minutu sa strane mesa i dvije sa strane kože.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQMQOzDmMd1kYrC5EjoB_Eef94hGxvn36TCfv_EiZMbEuYXQXyUeJzsV_7Q_YyH1vq1hCLLGpgq3OMDCgyTqFhuIZB5ltZxQlAUV3qNfFT19Nc-HMkuPkyN1UQKbL7qOkhUquxSgvadM/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQMQOzDmMd1kYrC5EjoB_Eef94hGxvn36TCfv_EiZMbEuYXQXyUeJzsV_7Q_YyH1vq1hCLLGpgq3OMDCgyTqFhuIZB5ltZxQlAUV3qNfFT19Nc-HMkuPkyN1UQKbL7qOkhUquxSgvadM/s640/4.JPG" width="640" /></a></div>
<br />
Na zagrijani tanjur slažemo tople kolute smokve, na njih avokado sobne temperature i na vrh vruće narezane filete prepeličjih prsa. Po jelu dodamo bivolju mozzarellu natrganu na manje komadiće i sve prelijemo jušnom žlicom vrućeg bivoljeg maslaca koji je preostao od prženja smokvi i prepeličjih fileta. Poslužimo odmah, toplo.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-73200134387757868842016-10-23T13:28:00.002+02:002016-10-23T13:28:52.348+02:00 "Evil" - Ljuti pesto od zelenog tomatilla i hokkaido tikve<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWPTUUJTD964dIMMutkV9c03V24HSRqIjfgCVXXaCoQJgkARbYq_2JHlHELNR44Wbn8CyMqZytGi4ec70xdsRmipa1TEdluekczTTZUy94LYdaA4LoFONKQB0K1WDDm1Y32KYIGeMwRg/s1600/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWPTUUJTD964dIMMutkV9c03V24HSRqIjfgCVXXaCoQJgkARbYq_2JHlHELNR44Wbn8CyMqZytGi4ec70xdsRmipa1TEdluekczTTZUy94LYdaA4LoFONKQB0K1WDDm1Y32KYIGeMwRg/s640/A.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeqz8pN0CcU-8_xs-yK1BpddGKlk_8W-Tj97BkUXyMXx0BrFwQak7sXsEAy37G6NaIKnFZTbjNxd-ygeLhZlTnGJVUxXIN1K7LQZ7Jiof6EdBSKeIdLM77xmvXsQYyRuiXFYObQU83S0/s1600/E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeqz8pN0CcU-8_xs-yK1BpddGKlk_8W-Tj97BkUXyMXx0BrFwQak7sXsEAy37G6NaIKnFZTbjNxd-ygeLhZlTnGJVUxXIN1K7LQZ7Jiof6EdBSKeIdLM77xmvXsQYyRuiXFYObQU83S0/s640/E.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ovogodišnju sezonu tomatilla završio sam s još dva pesta i tako ovaj predivni plod zarobio za duge zimske dane. U ovom postu opisati ću samo jedan od dva pesta jer se u izradi razlikuju tek u dvije stavke ali su zato okusom svaki pjesma za sebe. Na kraju ovog recepta navesti ću te razlike. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci:</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-2 kg zelenog tomatilla </div>
<div class="separator" style="clear: both; text-align: left;">
-75 dag pečene hokkaido tikve</div>
<div class="separator" style="clear: both; text-align: left;">
-50 dag blanširanih, oguljenih, od sjemenka očišćenih, pečenih rajčica </div>
<div class="separator" style="clear: both; text-align: left;">
-35 dag jalapeno papričica </div>
<div class="separator" style="clear: both; text-align: left;">
-3 habanero papričice </div>
<div class="separator" style="clear: both; text-align: left;">
-25 dag ljutike</div>
<div class="separator" style="clear: both; text-align: left;">
-10 čena češnjaka </div>
<div class="separator" style="clear: both; text-align: left;">
-3,5 dcl maslinovog ulja </div>
<div class="separator" style="clear: both; text-align: left;">
-desetak listića svježe kadulje </div>
<div class="separator" style="clear: both; text-align: left;">
-3 kavske žličice muškatnog oraščića </div>
<div class="separator" style="clear: both; text-align: left;">
-3 kavske žličice svježe mljevenog crnog papra </div>
<div class="separator" style="clear: both; text-align: left;">
-sol</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJlsSM6k06Jl39IJLYsNOcqaIczYNOqaN_C7N5ceAjfUatuSjMhnUfkl1Ux1FzxEJAddQTjVqh9WWiP_jt73hawUvHMwYJb-0XKspYnsuSdL4Qxbk_NnXt6gm-tXt5gsIL0L1_F4Pb2Q/s1600/B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJlsSM6k06Jl39IJLYsNOcqaIczYNOqaN_C7N5ceAjfUatuSjMhnUfkl1Ux1FzxEJAddQTjVqh9WWiP_jt73hawUvHMwYJb-0XKspYnsuSdL4Qxbk_NnXt6gm-tXt5gsIL0L1_F4Pb2Q/s640/B.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Po mogućnosti koristimo žute jabučare, zbog njihovog manjka kiseline, a izrazitog sladora. Ako ne nađemo žuti jabučar, dobra zamjena biti će posve zreli šljivar San Marzano. Rajčice zarežemo, blanširamo, ogulimo kožicu, odstranimo sjemenke i tekućinu, a čistu pulpu ostavimo da se ocijedi. Ocijeđenu pulpu namažemo maslinovim uljem, položimo u protvan, na papir za pečenje. Pečemo u pećnici, 1,15 sati na 130 C, na ventilarorskom grijaču i ostavimo da se polako ohladi na sobnu temperaturu. Za potrebnih pola kilograma ovako pripremljene rajčice trebati ćemo 2,5 kg svježe.</div>
<div class="separator" style="clear: both; text-align: left;">
Hokkaido tikvu prerežemo na pola, odstranimo sjemenke, nauljimo je i ispečemo 1,15 sati na temperaturi od 180 C. Ohladimo je i odstranimo joj koru kako bi u konačnici dobili što nježniju, glatku i svilenkastu teksturu.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkeBm8coqrwpgEdcW2Gs9sFTSb0U-WBD6IO1xkH-XHHpUZw9Cuk1YUq6Hr3VGqD-4zGBalI5Vc3kMadO6bo1SrNVtAvBWemgsSu8sqNY88f0idpFv_5M3bULTlyz2ORZlx70fx-uCxpY/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkeBm8coqrwpgEdcW2Gs9sFTSb0U-WBD6IO1xkH-XHHpUZw9Cuk1YUq6Hr3VGqD-4zGBalI5Vc3kMadO6bo1SrNVtAvBWemgsSu8sqNY88f0idpFv_5M3bULTlyz2ORZlx70fx-uCxpY/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Polovicu jalapena, ljutike i sav habanero očisitimo, nauljimo i propirjamo desetak minuta u poklopljenoj posudi bez dodatka vode, tek da povene.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rqeCOEia7E09kqwBU__7x0t3prBf7A1YtLCCpeokHUQlgZqwLbOS8o4TW_yS9hYqC2fFwcbQvF-1yqqmMj3pMI4W4lbk_rBw6DdIa4yoVyhRdpjClimk7_6sNbNphF-pXyK8KqN4VDo/s1600/C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rqeCOEia7E09kqwBU__7x0t3prBf7A1YtLCCpeokHUQlgZqwLbOS8o4TW_yS9hYqC2fFwcbQvF-1yqqmMj3pMI4W4lbk_rBw6DdIa4yoVyhRdpjClimk7_6sNbNphF-pXyK8KqN4VDo/s640/C.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Pirjanom jalapenu, habaneru i ljutici dodamo prethodno pečenu rajčicu i hokkaido tikvu, zgnječeni češnjak, začinimo muškatnim oraščićem i kratko poprženim listićima kadulje i ...
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTS8nIwu1abB0c396E34gqzRrHGOJM-nsPznLd1pN4LKD4lueBOb0H_Ftcpv-cgqDXcD41pJyImAEzvw6dKDkMX7ks5jUjLsiZvkaAqmHZAm1pb4n-rkkrA5cu_Bn0jg4QLQ1x3VQypU/s1600/D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTS8nIwu1abB0c396E34gqzRrHGOJM-nsPznLd1pN4LKD4lueBOb0H_Ftcpv-cgqDXcD41pJyImAEzvw6dKDkMX7ks5jUjLsiZvkaAqmHZAm1pb4n-rkkrA5cu_Bn0jg4QLQ1x3VQypU/s640/D.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
...sve u mikseru pretvorimo u homogenu glatku pastu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU31smGjvnLMtJcJedQa0T3lZjX0qODNoYsNWT_PdZFFAda8esrEzf5nDnX2IRwQg6HYugoMdHokO3vTLahF1ZzifCAYHXqcAzytI1N6ILrOj6e2Q4WdTWcM_0WnJjW4aCOOsj35iIrfI/s1600/F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU31smGjvnLMtJcJedQa0T3lZjX0qODNoYsNWT_PdZFFAda8esrEzf5nDnX2IRwQg6HYugoMdHokO3vTLahF1ZzifCAYHXqcAzytI1N6ILrOj6e2Q4WdTWcM_0WnJjW4aCOOsj35iIrfI/s640/F.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Tomatille, drugu polovicu jalapeno papričica i ljutike narežemo, posolimo i popaprimo te izmiješamo s cjelokupnom količinom ulja.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxo5B3TEtC-3bc1afsJDEuUuVAtgoMxQTVD8fY-dwJ8C49yhvmFTGQtNa5lh1KHWSDxROVjiJGwZNQbdv6tLATR5Jq2TxBIPIDPvPdf9JRD-Cyg-YnT1WAEQ-tMjIs19yEbNmqosvQHE/s1600/G.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxo5B3TEtC-3bc1afsJDEuUuVAtgoMxQTVD8fY-dwJ8C49yhvmFTGQtNa5lh1KHWSDxROVjiJGwZNQbdv6tLATR5Jq2TxBIPIDPvPdf9JRD-Cyg-YnT1WAEQ-tMjIs19yEbNmqosvQHE/s640/G.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Pečemo polako, u pećnici, na ventilatorskom grijaču, na 130 C, oko 2 sata, dok svi sastojci vidljivo ne ostanu bez vode i počnu plivati u ulju.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PDlUupkhtjg14pBxuksVxrlah0KAhwX_cvfY9FPup827fLRf42WFyWrK1VBwTJVuLx9SytT19JsKPgAwl6_YskAA-RsIg8uatoFeiTCZVOAwEjHjJMq8PdsEkzgFzSqh_t4M0YaZh1s/s1600/H.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PDlUupkhtjg14pBxuksVxrlah0KAhwX_cvfY9FPup827fLRf42WFyWrK1VBwTJVuLx9SytT19JsKPgAwl6_YskAA-RsIg8uatoFeiTCZVOAwEjHjJMq8PdsEkzgFzSqh_t4M0YaZh1s/s640/H.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mErEP3ZzYNAS58s9ZyaPjm050fiYDHpp084VPM8qK4xDRa11okNpsWfTY4EqkIdB31q_JtIqkqTXdMfSD-5bkbYhrRjfjgNmfYIpm6_cOPOOzZ5ixZb-5bka3MzMUnoZhoaqC5s4LuU/s1600/I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mErEP3ZzYNAS58s9ZyaPjm050fiYDHpp084VPM8qK4xDRa11okNpsWfTY4EqkIdB31q_JtIqkqTXdMfSD-5bkbYhrRjfjgNmfYIpm6_cOPOOzZ5ixZb-5bka3MzMUnoZhoaqC5s4LuU/s640/I.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19PDp9liDp34RDQgDV6repBSJoaa79xfid23O2VI_-SS0dY7cAv7EbqH7tg9myfZUbM11uppQLmaJfyFN6ShZCcIedrNSHhwbflhTClXhqoEmSXIMEYlfsLPAHq-tq_Yj-fv2p1ePO9w/s1600/J.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19PDp9liDp34RDQgDV6repBSJoaa79xfid23O2VI_-SS0dY7cAv7EbqH7tg9myfZUbM11uppQLmaJfyFN6ShZCcIedrNSHhwbflhTClXhqoEmSXIMEYlfsLPAHq-tq_Yj-fv2p1ePO9w/s640/J.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Pečene tomatille, jalapene i ljutiku zajedno s uljem izmiksamo u pastu. Miksamo tako dugo dok se smjesa potpuno ne poveže s uljem koje se ni nakon stajanja ne odvaja. Ako je potrebno, miksanje dovršimo u blenderu nakon čega se ulje više neće odvajati. Smjesu protisnemo kroz gusto cjedilo kako bi odstranili sjemenke i kožice.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkR7FqooiYoaVznLab1-w89bTuguPmjSypqS-h6WVUzeA2bncTKalGVHwHlkjrHq0k5iIyQRZQVeZEiTWsXJJ4gkdDRBE-DVHAvB9lGo1rf5aYTcV-EYphyXYeTXS_-lPFjhkuAKvSFI/s1600/K.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkR7FqooiYoaVznLab1-w89bTuguPmjSypqS-h6WVUzeA2bncTKalGVHwHlkjrHq0k5iIyQRZQVeZEiTWsXJJ4gkdDRBE-DVHAvB9lGo1rf5aYTcV-EYphyXYeTXS_-lPFjhkuAKvSFI/s640/K.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPyiINAlB9QdF8TpAIdM1LsoM40Yc6K-P8spQplS6sRqQXBrUggtf2qtQCEK0zU8vPOC8gohz44Wz9FIL1Dj5htizMTbtdfln2LJJ-UAhNgs641EELyzPp1IHOfgbDCyYKDwDpvqQioY/s1600/L.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPyiINAlB9QdF8TpAIdM1LsoM40Yc6K-P8spQplS6sRqQXBrUggtf2qtQCEK0zU8vPOC8gohz44Wz9FIL1Dj5htizMTbtdfln2LJJ-UAhNgs641EELyzPp1IHOfgbDCyYKDwDpvqQioY/s640/L.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U prikladnoj posudi povežemo obje smjese tako da ovu drugu masnu smjesu ulijevamo u prvu uz stalno miksanje štapnim mikserom. Kada se potpuno povežu, nastati će glatka, svilenkasta smjesa konzistencije senfa.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq699oS_fx2TWsukasA2vwNCswDaYRTMItO7n2auRl2cK7X45O22f0iSEvaFJb2XjYea3uzUXLuyqMe1Yj7E9TrJdHL6iojwyS4pQ_73CREcW15PS_9ocE7617o_h7H42lPVp6aZwCNM/s1600/M.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq699oS_fx2TWsukasA2vwNCswDaYRTMItO7n2auRl2cK7X45O22f0iSEvaFJb2XjYea3uzUXLuyqMe1Yj7E9TrJdHL6iojwyS4pQ_73CREcW15PS_9ocE7617o_h7H42lPVp6aZwCNM/s640/M.JPG" width="640" /></a></div>
<br />
Gotovi pesto, na laganoj vatri, uz stalno miješanje, zagrijemo na 80 C.
Vrući, pesto napunimo u sterilne staklenke, zatvorimo poklopcem i sve steriliziramo u vodenoj kupelji 20 minuta. Čuvamo na hladnom i tamnom mjestu. Koristimo ga kao dodatak povrću s grilla ili iz woka, različitom mesu, a posebno odgovara kao dodatak kuhanoj junetini.<br />
<br />
Za izradu druge inačice ovog pesta, zamijenite u sastojcima maslinovo ulje bučinim i zbog ove promjene, kada pečete tomatillo, jalapeno i ljutiku, smanjte temperaturu pećnice na 110 C, a pečenje produžite 45 minuta jer bučino ulje loše podnosi jača zagrijavanja. Kod pečenja tkive i pri pirjanju, gdje je namirnice potrebno tek nauljiti, koristite suncokretovo ulje, a kad pečene tomatille, jalapene i ljutiku zajedno s uljem miksate u pastu dodajte još 20 dag pečenih, slanih bučinih golica. Poslužite ovaj pesto na bruschetti s kockicama feta sira kao finger food, začinite grah salatu, a posebno je fin uz tanko narezana suha, dimljena guščja prsa.<br />
<br />
Toliko o tomatillu za ovu godinu. Za sada, još samo ideje, o kombinaciji tomatilla sa sezamovim tamnim uljem i prženim sjemenkama crnog sezama ostavljam za iduću. :)Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-18236809988956876972016-10-03T22:11:00.000+02:002017-11-13T12:43:05.344+01:00"Fires of Hell" - Ljuti pesto od ljubičastog tomatilla i jalapeno papričica<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLaCIAev-jxkQEgu_xK0n9IIcPjE6o09tTFq5Z2Nq_oyFGKYMM-DJNGM7TeJPH4FCjWV7gk_QmEEiaVMYC-b0Cl-od0DAsZchARI23BEvf7sPk5Dgt86TX9pgAIvKETCvcixO4s8YPkc/s1600/1a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLaCIAev-jxkQEgu_xK0n9IIcPjE6o09tTFq5Z2Nq_oyFGKYMM-DJNGM7TeJPH4FCjWV7gk_QmEEiaVMYC-b0Cl-od0DAsZchARI23BEvf7sPk5Dgt86TX9pgAIvKETCvcixO4s8YPkc/s640/1a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U Zagrebu, na tržnici Kvatrić, pojavio se tomatillo, hrvatski prevedeno rajček. Oni koji poznaju zagrebačke tržnice, pogotovo Kvatrić, neće se iznenaditi da ga je uzgojila gđa Ankica <i>(OPG Ankica Fileš)</i>, dobro poznata po novim iznenađenjima koja svake godine priušti gurmanima.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Prva je u Zagrebu ponudila crvenu i zelenu mizunu, divovsku gorušicu, (Red Giant Mustard) i svježu bamiju, armenski krastavac, gorku dinju karelu, a i tanki, ljubičasti patlidžani sorte machiaw ili hansel o kojima sam već pisao također su njeni.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Tomatillo, predivna biljka porijeklom iz Meksika daleki je srodnik rajčice. Zajedničko im je da s krumpirima, patlidžanima i rajčicama dijele istu porodicu pomoćnica <i>(Solanaceae)</i>. No, tomatillo je puno bliži physalisu, voću kod nas poznatom kao peruanska jagoda s kojim i dijeli isti rod zvan mjehurice <i>(Physalis)</i>.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Postoje brojne sorte tomatilla no najpoznatiji su ljubičasti i zeleni. U meksičkoj gastronomiji uobičajena i vrlo popularna namirnica od koje izrađuju razne salse, a najčešća je ona od pečenog zelenog tomatilla, jalapeno papričica i korijandra.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Okus je nezahvalno opisivati, no vrlo je interesantan, a miješaju se note breskve, oraha i blage rajčice bez kiseline. Ljubičastom tomatillu visoki sadržaj antocijanina dodaje i notu šumskog voća i crnog vina.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMV548nsq9T34QadxW-_XU0b11tUl2Dck4M0P_vyTflXcks1IdLD09PaeiZEuGIlOWQHTt_8PE7dMWxs5ihy68S6u0eCuUxToxnENWzsh-j_QKZAFRWxkR4DW-K2U6jnyqj14pAFa-IZk/s1600/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMV548nsq9T34QadxW-_XU0b11tUl2Dck4M0P_vyTflXcks1IdLD09PaeiZEuGIlOWQHTt_8PE7dMWxs5ihy68S6u0eCuUxToxnENWzsh-j_QKZAFRWxkR4DW-K2U6jnyqj14pAFa-IZk/s640/A.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci:</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-2 kg ljubičastog tomatilla </div>
<div class="separator" style="clear: both; text-align: left;">
-50 dag jalapeno papričica </div>
<div class="separator" style="clear: both; text-align: left;">
-1 zreli,"Ready To Eat" hass avokado </div>
<div class="separator" style="clear: both; text-align: left;">
-40 dag dugog ljubičastog patlidžana </div>
<div class="separator" style="clear: both; text-align: left;">
-25 dag ljutike </div>
<div class="separator" style="clear: both; text-align: left;">
-2 habanero papričice</div>
<div class="separator" style="clear: both; text-align: left;">
-15 g ljutog, dimljenog Pimenton de LaVera </div>
<div class="separator" style="clear: both; text-align: left;">
-2 dcl maslinovog ulja </div>
<div class="separator" style="clear: both; text-align: left;">
-2 kavske žličice suhog origana </div>
<div class="separator" style="clear: both; text-align: left;">
-2 kavske žličice čubra </div>
<div class="separator" style="clear: both; text-align: left;">
-1 kavska žličica bijelog papra </div>
<div class="separator" style="clear: both; text-align: left;">
-1 kavska žličica zelenog papra </div>
<div class="separator" style="clear: both; text-align: left;">
-sol</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP3ajrdbr5hBDG82z7aTkGgXV-f8xE1k_LUoCn3tKsmv7LNNjReWtSY8yo-veF1R9BaQe5nAlx0SpiNqYw1IKolWFOPvMxoLLvdUbpPAGP6TMWnk3j_hlk4dzvXyBxELzAYumfcgHFhU/s1600/B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoP3ajrdbr5hBDG82z7aTkGgXV-f8xE1k_LUoCn3tKsmv7LNNjReWtSY8yo-veF1R9BaQe5nAlx0SpiNqYw1IKolWFOPvMxoLLvdUbpPAGP6TMWnk3j_hlk4dzvXyBxELzAYumfcgHFhU/s640/B.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Narežemo tomatille, jalapeno i habanero papričice i ljutiku. Pouljimo, posolimo i pospemo svježe mljevenim paprom. Pristavimo na laganu vatru i poklopljeno pirjamo 20-25 minuta. Pustimo da se ohladi na sobnu temperaturu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOxQ33X-0xAHcKAqAhLK18SwJpVfxbNh9kRZYVIqeIwa_f3maXM_3omGPCLuEcA31Zq8iTKlz9GABpzquLGxfLT4dCvaxQUcgZEUN0GzOHWjC77Jk7bwYtLsbffnnquHl2YW-XVzyZvw/s1600/C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOxQ33X-0xAHcKAqAhLK18SwJpVfxbNh9kRZYVIqeIwa_f3maXM_3omGPCLuEcA31Zq8iTKlz9GABpzquLGxfLT4dCvaxQUcgZEUN0GzOHWjC77Jk7bwYtLsbffnnquHl2YW-XVzyZvw/s640/C.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ohlađene sastojke izmiksamo u mikseru ili blenderu.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43IAlCY627m2zNtwkEouthKnUA1-pZiB1F3BCb96jb6-dFKjVG4l7CmkOjYSDukxo688A5Ih2nR1rI6evvAAy6uG0vnM-Ug3SIOJAxyBLi2JOa5UMMmh7vXrLDzyQsjiYKN9091w9KhM/s1600/27.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43IAlCY627m2zNtwkEouthKnUA1-pZiB1F3BCb96jb6-dFKjVG4l7CmkOjYSDukxo688A5Ih2nR1rI6evvAAy6uG0vnM-Ug3SIOJAxyBLi2JOa5UMMmh7vXrLDzyQsjiYKN9091w9KhM/s640/27.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Izmiksanu smjesu protisnemo kroz cjedilo kako bi odstranili kožice i sjemenke.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA7fhyXlOmOzLpG7d-Skwl65tKJZrkybayYMtQOpGGWXHhhujNtX5aSIsVVIMpzt0kHLl7JlXmHS8qXl5doGuR9JnPfW9DXAN5KkOaStFXypJ82ICD2r7MMEfQrJuJIjLNAkl9UZk1wY/s1600/D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA7fhyXlOmOzLpG7d-Skwl65tKJZrkybayYMtQOpGGWXHhhujNtX5aSIsVVIMpzt0kHLl7JlXmHS8qXl5doGuR9JnPfW9DXAN5KkOaStFXypJ82ICD2r7MMEfQrJuJIjLNAkl9UZk1wY/s640/D.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1yJSNVUhXvlXeAKYP2uqa2AjSMs9G58gP6vYsrUmGC9NvRa9_7ticONI2q1WlnkzALb3GhkcDePzNchw7pUgrZvF3k8s-hDD3JqQZ7fFWwS9bb7ulSIH1ZPqmCdvH7Z_UgUlLA2nraE/s1600/E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1yJSNVUhXvlXeAKYP2uqa2AjSMs9G58gP6vYsrUmGC9NvRa9_7ticONI2q1WlnkzALb3GhkcDePzNchw7pUgrZvF3k8s-hDD3JqQZ7fFWwS9bb7ulSIH1ZPqmCdvH7Z_UgUlLA2nraE/s640/E.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Tanke, duguljaste, ljubičaste patlidžane, koji su za ovo bolji od klasičnih jer sadrže manje vode, ogulimo i narežemo na kriške. Skromno ih pouljimo i stavimo u protvan, na papir za pečenje, pospemo origanom i čubrom i pečemo oko 35 minuta na 180-200 C dok ne dehidriraju za 50%. Ovakva dehidracija patlidžana potrebna nam je jer ćemo od njih dobiti sredstvo za zgušnjavanje pesta. Kad su patlidžani pečeni, izmiksamo ih u homogenu masu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1e8LzAuqPLxZaexBPaIlvuJQfGUUbJ31mH9IwGt6awd0lbGml7nExSl7sfA55-nY-0coDl_GALBovNhMFzVjU2mGQ8MqmBzkBZskgVMEaLQYXH6f22LraIwfGV6CmTUrvlMZTvK-dBY/s1600/F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1e8LzAuqPLxZaexBPaIlvuJQfGUUbJ31mH9IwGt6awd0lbGml7nExSl7sfA55-nY-0coDl_GALBovNhMFzVjU2mGQ8MqmBzkBZskgVMEaLQYXH6f22LraIwfGV6CmTUrvlMZTvK-dBY/s640/F.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Kako bi postigli što svilenkastiju teksturu pesta, izmiksamo jedan zreli, srednje veliki hass avokado.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_Iu_cJL3prw6uAd4au_x_QXnI2ORzQbAhyphenhyphenKMO0Bmryukc_f1Gh2jAnRIU84FBzFH0TMelURc98kByb8QAY067O8Ns2HNlwf2INl6m_QTLBaFRSjfOgqfR30EmHDEWL3F8fSiXhATz2A/s1600/H.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_Iu_cJL3prw6uAd4au_x_QXnI2ORzQbAhyphenhyphenKMO0Bmryukc_f1Gh2jAnRIU84FBzFH0TMelURc98kByb8QAY067O8Ns2HNlwf2INl6m_QTLBaFRSjfOgqfR30EmHDEWL3F8fSiXhATz2A/s640/H.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smjese od tomatilla, patlidžana i avokada stavimo u prikladnu posudu i izmiješamo mikserom.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbndxmBO74AXhs-YRBjPMYD_56rOEXdgpwTyNbILk9b_gxqaUtVcu_EvB-67rLMBDvBng5Yb0hJb2vetFXstnEiD0xPU2GjUGkbTfcSOV6aTP64jxlHq8gUidO9SnEPzvsafecy39Hkrg/s1600/I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbndxmBO74AXhs-YRBjPMYD_56rOEXdgpwTyNbILk9b_gxqaUtVcu_EvB-67rLMBDvBng5Yb0hJb2vetFXstnEiD0xPU2GjUGkbTfcSOV6aTP64jxlHq8gUidO9SnEPzvsafecy39Hkrg/s640/I.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Objedinjene smjese začinimo dimljenim Pimentonom de La Vera i zagrijemo na 90 C.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj006fhJ_5e63mplt_lMGuGPXLpkXhIe6E8AeJsHxEg6CTouk8wjxUNvWtgnzQDlKaa4TDjMBxemSwwHomzjNYjVYDDcAvBF5urjLJfLlGa7yC-ZqBK4j3JDvQkQWjIGVu-mEj0Dar4czw/s1600/J.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj006fhJ_5e63mplt_lMGuGPXLpkXhIe6E8AeJsHxEg6CTouk8wjxUNvWtgnzQDlKaa4TDjMBxemSwwHomzjNYjVYDDcAvBF5urjLJfLlGa7yC-ZqBK4j3JDvQkQWjIGVu-mEj0Dar4czw/s640/J.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Još vrući, gotovi pesto napunimo u sterilne staklenke, zatvorimo poklopcem i sve steriliziramo u vodenoj kupelji 20 minuta. Čuvamo na hladnom i tamnom mjestu. Koristimo ga kao dodatak različitom pirjanom mesu, posebno odgovara kao dodatak pirjanoj peradi ali možemo ga zasebno servirati uz pečenu svinjetinu i meso s roštilja.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-88536582167001548812016-10-03T22:08:00.000+02:002016-10-03T22:08:39.399+02:00Ukiseljeni tomatillo u ljutoj salamuri<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaOCR5-PQvH29x_jJVJHWmlxvPr7BVTwwR4ZqKcQnIKi1R2bhRTkHQhziFvts9eRvCicMBE3hsYFOeHsJm-Zvv5Momr6qxMAkMR5tfpaxV-OAX2Afh-jc6bT3pk3sV8GdXSIs3ekrS84/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilaOCR5-PQvH29x_jJVJHWmlxvPr7BVTwwR4ZqKcQnIKi1R2bhRTkHQhziFvts9eRvCicMBE3hsYFOeHsJm-Zvv5Momr6qxMAkMR5tfpaxV-OAX2Afh-jc6bT3pk3sV8GdXSIs3ekrS84/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U ovome i u druga dva recepta za pripremu tomatilla, inspiriran meksičkom kuhinjom, odakle nam taj mali gastronomski div dolazi, odlučio sam ga zaljutiti i dobro začiniti te ukomponirati s namirnicama koje po mom osjećaju to isto traže.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2sA9aX1hKoh-cxrpAJUuDBJU6k4_3CcSQ35VDNeBVOwHo1FYWkxMmoLqZm50UXIcgbUUK8YMDlTmCs2aZbSPO6geqVemizM7AEzZAlAVpExR0VVSzQ_SV1s1Sw662Aqhh5JD_kC-1eo/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2sA9aX1hKoh-cxrpAJUuDBJU6k4_3CcSQ35VDNeBVOwHo1FYWkxMmoLqZm50UXIcgbUUK8YMDlTmCs2aZbSPO6geqVemizM7AEzZAlAVpExR0VVSzQ_SV1s1Sw662Aqhh5JD_kC-1eo/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sastojci za 6-7 klasičnih staklenki od 7 dcl</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-1 kg ljubičastog tomatilla </div>
<div class="separator" style="clear: both; text-align: left;">
-12 jalapeno papričica </div>
<div class="separator" style="clear: both; text-align: left;">
-3 habanero papričice </div>
<div class="separator" style="clear: both; text-align: left;">
-24 srednje velike ljutike </div>
<div class="separator" style="clear: both; text-align: left;">
-1 srednji pastrnjak </div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 l bijelog vinskog octa (6% octene kiseline)</div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 l vode</div>
-6 kavskih žličica žute gorušice
<br />
<div class="separator" style="clear: both; text-align: left;">
-6 kavskih žličica smeđe gorušice </div>
<div class="separator" style="clear: both; text-align: left;">
-6 kavskih žličica mješavine crvenog, bijelog i tasmanijskog papra </div>
<div class="separator" style="clear: both; text-align: left;">
-6 kavskih žličica korijandra u zrnu </div>
<div class="separator" style="clear: both; text-align: left;">
-stručak svježeg timijana </div>
<div class="separator" style="clear: both; text-align: left;">
-3 veće mrkve </div>
<div class="separator" style="clear: both; text-align: left;">
-10 dag soli </div>
<div class="separator" style="clear: both; text-align: left;">
-10 dag šećera </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEk73PbMluoXFTrym3-I3CButxMpRKgljPAEHdZci8TWcrZMQPiOddVNB7SGNb1OA3WRinkGGqZLZg4Bldvp_p4Q4iVFXCJ8Og9_0LkvfcvFOXDYRvDY-h6ZGzokmru14khH_9xz4CBg/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEk73PbMluoXFTrym3-I3CButxMpRKgljPAEHdZci8TWcrZMQPiOddVNB7SGNb1OA3WRinkGGqZLZg4Bldvp_p4Q4iVFXCJ8Og9_0LkvfcvFOXDYRvDY-h6ZGzokmru14khH_9xz4CBg/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U 1,7 l vode, pola sata kuhamo mrkve narezane na kockice, timijan i jedan narezani habanero. Vodu procijedimo, timijan, mrkvu i habanero bacimo, a vodi dodamo istu količinu 6% bijelog vinskog octa. Dodamo sol i šećer kako bi dobili salamuru s 3% octene kiseline.
Očistimo i na prutiće narežemo pastrnjak, ljutiku ogulimo, a preostala dva habanera narežemo na 6-7 komada, za svaku staklenku po jedan. Jalapeno papričicama odstranimo peteljku i prerežemo ih po dužini. U teglice usko slažemo tomatille, jalapene, ljutike, a između umećemo prutiće pastrnjaka i po jedan komad habanera. Pomiješamo smjesu papra, gorušicu i korijander i ubacimo ih u staklenke. Zakuhamo prethodno napravljenu marinadu i vrelu je natočimo u staklenke koje odmah zatvorimo, preokrenemo ih na 1-2 minute, okrenemo i stavimo u pećnicu gdje održavamo temperaturu od 65-70 C pola sata. Ostavimo da se ohladi i pohranimo na tamno mjesto nakon čega se strpimo najmanje mjesec dana prije nego u našem uratku počnemo uživati uz domaće kobasice ili neko jače jesenje-zimsko pečenje.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLN6twAIy5r5GOH5ImoxnyFSKkaSDRaCV-XfF_reS6TfsPAp6KqGHAP1QS5Qpfa407sj021Jb2jVVgOYTuQ1S7o5fn8bXqLE6BosRH5yC07RpZ82Lu_uo3Wud-2bx7XgLi0gDjG7DifQ/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLN6twAIy5r5GOH5ImoxnyFSKkaSDRaCV-XfF_reS6TfsPAp6KqGHAP1QS5Qpfa407sj021Jb2jVVgOYTuQ1S7o5fn8bXqLE6BosRH5yC07RpZ82Lu_uo3Wud-2bx7XgLi0gDjG7DifQ/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-34834269299017317952016-09-06T09:55:00.000+02:002016-09-06T09:58:29.060+02:00Slana savijača od bamije <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEwUBhpdQliyvc48K2k3bAtr2sJYEfZp6s7hF8kE1uHe6KuV_e4Ka3mnpxUQ4xwgguu3BrleLHYBKjXB05wmR26-_CzDDsN31aMwT8u69xCG7W6TZzjNmtUS-TZOdr6GSyzbuF1Z9LZI/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEwUBhpdQliyvc48K2k3bAtr2sJYEfZp6s7hF8kE1uHe6KuV_e4Ka3mnpxUQ4xwgguu3BrleLHYBKjXB05wmR26-_CzDDsN31aMwT8u69xCG7W6TZzjNmtUS-TZOdr6GSyzbuF1Z9LZI/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci za griz smjesu za premazivanje kora:</i></b> </div>
<div class="separator" style="clear: both; text-align: left;">
<i>(količine za 3 savijače od 9 kora)</i> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 dcl čvrstog jogurta </div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 dcl punomasnog kiselog vrhnja </div>
<div class="separator" style="clear: both; text-align: left;">
-3 jaja </div>
<div class="separator" style="clear: both; text-align: left;">
-15 dag pšeničnog griza </div>
<div class="separator" style="clear: both; text-align: left;">
-1 jušna žlica Gustina </div>
<div class="separator" style="clear: both; text-align: left;">
-1 dcl ulja </div>
<div class="separator" style="clear: both; text-align: left;">
-1 prašak za pecivo </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Za svaku savijaču koristimo po 3 tanke kore koju svaku premažemo ovom smjesom. Smjesa od griza međusobno će povezati kore i tijekom pečenja učiniti ih posebno hrskavim. Ovu smjesu možete koristiti za sve slane savijače.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqiFxMZAraM-uRRGjP5kqS2fTAXpfhxPLtWXy85Kmj1b6VzfEqCTRksg3F12VlVNXruBJq0pwvtIi1T0ySYa1uz3wL-UY2uDNiwVZXgCkBh8fil1H6YAQ732ltGN2QOVKdNqjIM8tU2A/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqiFxMZAraM-uRRGjP5kqS2fTAXpfhxPLtWXy85Kmj1b6VzfEqCTRksg3F12VlVNXruBJq0pwvtIi1T0ySYa1uz3wL-UY2uDNiwVZXgCkBh8fil1H6YAQ732ltGN2QOVKdNqjIM8tU2A/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci za nadjev:</i></b><br />
<br />
-50 dag svježe bamije<br />
-50 dag mljevene janjetine i teletine<br />
-30 dag mladog poriluka<br />
-5 većih ljutika<br />
-1 dcl maslinovog ulja<br />
-1 žlica maslaca<br />
-stručak peršina<br />
-3 čena češnjaka<br />
-2 kavske žličice timijana<br />
-1 kavska žličica mljevenog korijandra<br />
-papar<br />
-sol
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpwuPOOAIiUXfw201SMIqMzXSQJCbozc8kQeOMfMl8QMCu9c6Eh9xrIxjqQYSeA5p4qQ90l4efOntwu0rXjubzIXzBwZwyyBCtDXbwrVCXqxAaMnhC5RKk6_s5LFYwk64Y_FvKv_Seqo/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpwuPOOAIiUXfw201SMIqMzXSQJCbozc8kQeOMfMl8QMCu9c6Eh9xrIxjqQYSeA5p4qQ90l4efOntwu0rXjubzIXzBwZwyyBCtDXbwrVCXqxAaMnhC5RKk6_s5LFYwk64Y_FvKv_Seqo/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Bamiju blanširamo u kipućoj, slanoj vodi 2-3 minute, ocijedimo i narežemo na kolutove. Blanširana bamija odmah će početi otpuštati svoju sluz sličnu rižinoj ali gušću i viskozniju, poput bjelanjka. Ova sluz potpuno će povezati smjesu tako da nije potrebno dodavati jaja. Janjetinu, najbolje od plećke i teletinu od vrata narežemo na kockice. Mesu dodamo nekoliko bamija kako bi samljevene bolje povezale smjesu, narezane ljutike, peršin i češnjak i sve grublje sameljemo na otvor 6 mm. Smjesu posolimo i začinimo timijanom i korijandrom. Poriluk narežemo na kolutiće i operemo. Ocijedimo ga i posušimo u kuhinjskoj krpi.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4dZxJlT63oftnOqPZHQjimfhOQWOiLsfTIyjs4-HOw0zB-a35YJUUjvcO4-C3dygKo3ZmbO8uncW49Jj3GiGZBA1zZjsHFvqs-cEwMBotozJkvrXxKZylX8uTy56jLqLoRen44m_tdg/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4dZxJlT63oftnOqPZHQjimfhOQWOiLsfTIyjs4-HOw0zB-a35YJUUjvcO4-C3dygKo3ZmbO8uncW49Jj3GiGZBA1zZjsHFvqs-cEwMBotozJkvrXxKZylX8uTy56jLqLoRen44m_tdg/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U tavi, na maslinovom ulju, pržimo poriluk desetak minuta dok ne ostane bez vode i usahne. Dodamo smjesu mljevenog mesa i narezane bamije i sve obilato popaprimo. Pržimo desetak minuta, uz stalno miješanje, dok se smjesa ne počne formirati u grudice jer se bamijina sluz počinje koagulirati. Maknemo s vatre i ostavimo da se ohladi na sobnu temperaturu.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFw15OFzBhfjJAmTXzUo3QzUhyphenhyphenxkInpTdhbZ-qkQgrsvBxPSqFOf5zmUq2d0QoGNARvAYkAXNe_814uvXJFx4jfvc3OLd1O-4cY3T3SZ-Hxc9-hoKHD6XGweM1GehhppCjfLwWcMJ1qo/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFw15OFzBhfjJAmTXzUo3QzUhyphenhyphenxkInpTdhbZ-qkQgrsvBxPSqFOf5zmUq2d0QoGNARvAYkAXNe_814uvXJFx4jfvc3OLd1O-4cY3T3SZ-Hxc9-hoKHD6XGweM1GehhppCjfLwWcMJ1qo/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Lim od pećnice obložimo mokrim papirom za pečenje kojega premažemo maslacem. Smjesu nanesemo na kore koje smo premazali griz smjesom, zarolamo i stavimo u lim. Savijače odozgo također premažemo griz smjesom.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb2tNPz52Dq0HhujQtjl7O0Sm5Im96s-aI_v3hQr1Q6qXgKMYQpy5Ku_h6ai6AKqKtI1TdcRbkhS0zQomJaMd_jqNfVCq-9TJlxutKuzgYpsLK3MDDLlaOvVnru_fEnAeX1pm6RPx5LE/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb2tNPz52Dq0HhujQtjl7O0Sm5Im96s-aI_v3hQr1Q6qXgKMYQpy5Ku_h6ai6AKqKtI1TdcRbkhS0zQomJaMd_jqNfVCq-9TJlxutKuzgYpsLK3MDDLlaOvVnru_fEnAeX1pm6RPx5LE/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Savijaču pečemo na srednjoj prečki pečnice, na 170 C, 1 sat.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQU-_eSn82KhX5eRCzTI6yJRjN3DdRjKN7-1h1sUuxUeT3PI4UJVmulXbzw1JBeunBAqrstOSoGHyqxAisoAbxKN8Ftr_COf4hKVbRB0eRH4VtmvzNMJO09ho0iluEZoC6dcigx7XWA/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQU-_eSn82KhX5eRCzTI6yJRjN3DdRjKN7-1h1sUuxUeT3PI4UJVmulXbzw1JBeunBAqrstOSoGHyqxAisoAbxKN8Ftr_COf4hKVbRB0eRH4VtmvzNMJO09ho0iluEZoC6dcigx7XWA/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Savijaču ostavimo da se odmori petnaestak minuta pa ju narežemo...
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36yuG6S9ZQY-sm_Br2c-gu95L683iIGO5i-Wg_ceNJaMch8zDMKfVLjmkyFd7x4kyeONaZ2Q4L8_VWs4zxtPxSApyNG6FkmbTP-F3jFzCgQyljxr16BL9KgWVzsQ9OfclQcU4ZiaCo88/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36yuG6S9ZQY-sm_Br2c-gu95L683iIGO5i-Wg_ceNJaMch8zDMKfVLjmkyFd7x4kyeONaZ2Q4L8_VWs4zxtPxSApyNG6FkmbTP-F3jFzCgQyljxr16BL9KgWVzsQ9OfclQcU4ZiaCo88/s640/7.jpg" width="640" /></a></div>
<br />
... i serviramo toplu uz rajčice i pokoju blago ljutu papričicu, najbolje uz crno pivo, a ako ga još niste probali savjetovao bih da to bude Gulden Draak.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-17568777567302508252016-09-02T14:39:00.000+02:002016-09-02T14:39:39.375+02:00Perkelt od kečige na moj način<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ7TnKHKIsOjvqB4YeVasneIKEv_2hG66Oi8pgiQREb2SgnHz1QYLfGgzkt1fqeVCVeNduv883VPx7ai0ZBexhiU-38ApwIsVytrpsnM711flWDuSGwveHXPuvF9BjFlObBQCVG85UKQ/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ7TnKHKIsOjvqB4YeVasneIKEv_2hG66Oi8pgiQREb2SgnHz1QYLfGgzkt1fqeVCVeNduv883VPx7ai0ZBexhiU-38ApwIsVytrpsnM711flWDuSGwveHXPuvF9BjFlObBQCVG85UKQ/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci: </i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-50 dag fileta kečige </div>
<div class="separator" style="clear: both; text-align: left;">
-30 dag ljutike </div>
<div class="separator" style="clear: both; text-align: left;">
-3 svježe, zelene, jalapeno papričice </div>
<div class="separator" style="clear: both; text-align: left;">
-3 kavske žličice slatkog dimljenog Pimenton de La Vera </div>
<div class="separator" style="clear: both; text-align: left;">
-3 kavske žličice ljutog dimljenog Pimenton de La Vera </div>
<div class="separator" style="clear: both; text-align: left;">
-0,5 l temeljca od glava slatkovodnih riba</div>
<div class="separator" style="clear: both; text-align: left;">
-1 jušna žlica svinjske masti </div>
<div class="separator" style="clear: both; text-align: left;">
-40 dag spatzli </div>
<div class="separator" style="clear: both; text-align: left;">
-10 dag svježeg kravljeg sira </div>
<div class="separator" style="clear: both; text-align: left;">
-2 jušne žlice punomasnog kiselog vrhnja </div>
<div class="separator" style="clear: both; text-align: left;">
-bijeli papar </div>
<div class="separator" style="clear: both; text-align: left;">
-sol
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIKQnXosxNEhw-gwWEcA6k39OODgCnMDpI35-FrMhcJpg1woS6wdCJONqtVN74uVzTqjns2arlPRa5apMvncr5QePn_jXYeNbx5gelbA7E8ncFpXw9BLkXMPLMqNEi4JAeFgFcHdAGaw/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKIKQnXosxNEhw-gwWEcA6k39OODgCnMDpI35-FrMhcJpg1woS6wdCJONqtVN74uVzTqjns2arlPRa5apMvncr5QePn_jXYeNbx5gelbA7E8ncFpXw9BLkXMPLMqNEi4JAeFgFcHdAGaw/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Kečigu očistimo i filetiramo kako je detaljno opisano u postu <a href="http://robi666.blogspot.hr/2016/08/dunavska-princeza.html">"Dunavska princeza"</a>. Ako imamo veći primjerak za perkelt uzmemo prednji dio.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixh9BLo8vRMD7HWzNoGWWVE2KUskOhzusuP8xKglGD8dksHE2uUCrJJYv0kkh2mi_juBHSWtSEPP3FXpCpd2z9Tw5z7kATCFxNKvdlEhZIokc_2dfIS6oEp1bt4ifG02r_bfV_DavcSvg/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixh9BLo8vRMD7HWzNoGWWVE2KUskOhzusuP8xKglGD8dksHE2uUCrJJYv0kkh2mi_juBHSWtSEPP3FXpCpd2z9Tw5z7kATCFxNKvdlEhZIokc_2dfIS6oEp1bt4ifG02r_bfV_DavcSvg/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Meso narežemo na male jednake komadiće. Posebno, od većih, masnijih riba, odvojimo i narežemo potrbušinu.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC6UgVpJRnrLeotLWNwR2PBG8qMDyx-0YfoYeuHsVpkc7xzzuu83pu3apBQcI7GXZBo6g0fdnskqJLXTXalkv6ak_pTVPRM8NIGxrMZdjVcYE__ycL288_cbPvQDMKE52WNO2S5MGdqM/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzC6UgVpJRnrLeotLWNwR2PBG8qMDyx-0YfoYeuHsVpkc7xzzuu83pu3apBQcI7GXZBo6g0fdnskqJLXTXalkv6ak_pTVPRM8NIGxrMZdjVcYE__ycL288_cbPvQDMKE52WNO2S5MGdqM/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Na svinjskoj masti popržimo narezanu ljutiku, jalapeno papričice i potrbušinu od kečige. Jedan jalapeno izvadimo i odložimo na stranu. Dodamo dimljeni, slatki i ljuti, Pimenton de La Vera.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_T8PGfTTNqxz3hmKRxYpH7JGYcvgOpvSFQz_CejMUdvvUf62sN2n1ydK8XMAEy-YtapdJqwJmp7g5lTSZM4hXHO0_KErD7wblcSxJP-gL7N0ubvzzETsWCVEPI7a1DJ0gPmdY9wLgRI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_T8PGfTTNqxz3hmKRxYpH7JGYcvgOpvSFQz_CejMUdvvUf62sN2n1ydK8XMAEy-YtapdJqwJmp7g5lTSZM4hXHO0_KErD7wblcSxJP-gL7N0ubvzzETsWCVEPI7a1DJ0gPmdY9wLgRI/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Podlijemo <a href="http://robi666.blogspot.hr/2016/09/temeljac-juha-i-zlicnjaci-od-glava.html" target="_blank"><span style="color: red;">temeljcem od ribljih glava</span></a> i pustimo da lagano kuha petnaestak minuta.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4rWp-L0WSIhyphenhyphenqYNyoq_LpitdG3Jc7RL7fKyIiopz0AVB9tor4wEbdAqD9n6kzEKmIFOB7PDZD8RSOqi4F7znL3C-hrgZSYJBKP1W1Y7AxwVHSC_aac1lVRL0B4NVYF9cK51cGTls124/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4rWp-L0WSIhyphenhyphenqYNyoq_LpitdG3Jc7RL7fKyIiopz0AVB9tor4wEbdAqD9n6kzEKmIFOB7PDZD8RSOqi4F7znL3C-hrgZSYJBKP1W1Y7AxwVHSC_aac1lVRL0B4NVYF9cK51cGTls124/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Štapnim mikserom sve pretvorimo u gusti umak kojega po potrebi još protisnemo kroz žičano cjedilo. U umak dodamo narezane komadiće mesa kečige i kuhamo na tihoj vatri još desetak minuta.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWjBYPoc5zSeZvSLML780RbEoIwfL3bn2VonrlNh1zyrrFpKWwf_CIUH_yJXR7KsYMHl5wUoa1OuqjJOTphAt9Rcqb803XvE_Um5aThSTwIMZAApNwbdgq7uwTprqKgD3KTb3XHK8v6Q/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWjBYPoc5zSeZvSLML780RbEoIwfL3bn2VonrlNh1zyrrFpKWwf_CIUH_yJXR7KsYMHl5wUoa1OuqjJOTphAt9Rcqb803XvE_Um5aThSTwIMZAApNwbdgq7uwTprqKgD3KTb3XHK8v6Q/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
U vrućoj vodi skuhamo spatzle i ocijedimo ih. Sir i vrhnje dobro izmiješamo, dodamo, prije poprženi, na kolutiće narezani, jalapeno i popaprimo svježe mljevenim bijelim paprom. Sve izmiješamo sa spatzlima.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kpqhn9KsD17vc01gZTbvkAqTUa2MrqdwdWes7rwy01mBHDHkIQPLDjx93gxobe3VEN9Rnphd5kq93WjhHuKnM4whULsVIVUxotuDJzptkcAr8uE7_-u3LtvDEkAE_TBWw7yn6pNprDU/s1600/7a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Kpqhn9KsD17vc01gZTbvkAqTUa2MrqdwdWes7rwy01mBHDHkIQPLDjx93gxobe3VEN9Rnphd5kq93WjhHuKnM4whULsVIVUxotuDJzptkcAr8uE7_-u3LtvDEkAE_TBWw7yn6pNprDU/s640/7a.JPG" width="640" /></a></div>
<br />
Spatzle sa sirom vrhnjem i jalapeno papričicom stavimo u sredinu tanjura, a okolo spatzli posložimo perkelt. Poslužimo uz neko dobro bijelo vino, a moja preporuka je Galićev sauvignon blanc.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com2tag:blogger.com,1999:blog-8024012344421212608.post-29272999201353653892016-09-02T14:33:00.000+02:002016-09-02T14:33:07.196+02:00Temeljac, juha i žličnjaci od glava slatkovodnih riba<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMflQoQKI3yjyOOyhJ23-QlsdmPDkJ1Wlih58MigTkNnxDhjN-DLmsPc84F6SSKkUAT7wQLjqzY1YUPFwNVIVHZySZ11E1iNE1WKt7iokpBNEhoS9nqxzipnTe-oURGVWJbgB83Gssn0/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMflQoQKI3yjyOOyhJ23-QlsdmPDkJ1Wlih58MigTkNnxDhjN-DLmsPc84F6SSKkUAT7wQLjqzY1YUPFwNVIVHZySZ11E1iNE1WKt7iokpBNEhoS9nqxzipnTe-oURGVWJbgB83Gssn0/s640/10.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U zagrebačkim ribarnicama u kojima prodavači čiste i filetiraju ribe često se povoljno mogu kupiti glave slatkovodnih riba. No, ako ste poput mene, veći potrošač, savjetujem vam da napravite izlet u okolicu Čazme i svratite na ribnjak tvrtke "Ribnjak 1961" u
Gornjem Dragancu, Sišćani br. 60. Ovdje možete kupiti živu ribu direktno iz ribnjaka, po cijenama koje su od 30%-50% niže nego u zagrebačkim ribarnicama. U ponudi su šaran, štuka, smuđ, som i patuljasti američki somić, popularni cvergl koji je za mene, u gastronomiji, nepravedno zaobiđena delicija, a upravo na ribnjaku u Siščanima nađe se primjraka velikih i do 40 dag. Glave koje vidite u ovom postu potječu baš od riba s tog ribnjaka osim kečige koja se uzgajaja na ribnjacima Kupa d.o.o. u Draganiću blizu Karlovca. U receptu i na slikama nema šarana jer je to jedna od rijetkih riba koju ja ne jedem ali ako ga vi volite slobodno dodajte i koju glavu šarana.
Opisati ću izradu 5 l temeljca kako ga ja uobičavam raditi dva puta godišnje, kako bi uvijek imao zamrznutu zalihu, za pripremu fiša, perkelta ili juhe s ribljim žličnjacima koju ću ovdje opisati.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVYTwdha0TZFRzJA3UOOzXWEzbct9cMToMjHjEzcYUeV8ANZDSecQ4xu1bCPjERL6kxRH-G4mS3z0KssA5YdrGUIsUfRQaKMQ7SxFz9AH9cHcWntapaBce6Tyk_NQl7sfxTf04ZdqhU8/s1600/1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVYTwdha0TZFRzJA3UOOzXWEzbct9cMToMjHjEzcYUeV8ANZDSecQ4xu1bCPjERL6kxRH-G4mS3z0KssA5YdrGUIsUfRQaKMQ7SxFz9AH9cHcWntapaBce6Tyk_NQl7sfxTf04ZdqhU8/s640/1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Na fotografiji su ostaci nakon čišćenja i filetiranja. Glave, repovi i peraje somova, smuđeva, kečiga i štuka.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-i6bFNqXWu1KCHTdXsHWMARMaHyjDv_xRIl6wGjcJPgZCZimJsWmFhtqylTJ_k6tlak0bdAaAqtDxW_bMppLLdUZ7eIU-aZChuKx419R0-N6Oav8v3JfeawF2ZNBdQrE_kDATOPb9UnE/s1600/2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-i6bFNqXWu1KCHTdXsHWMARMaHyjDv_xRIl6wGjcJPgZCZimJsWmFhtqylTJ_k6tlak0bdAaAqtDxW_bMppLLdUZ7eIU-aZChuKx419R0-N6Oav8v3JfeawF2ZNBdQrE_kDATOPb9UnE/s640/2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Glave od 5 kg cvergli</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci za cca 5 l temeljca: </i></b><br />
<br />
-6 l vode<br />
-4 kg miješanih ribljih glava, repova i peraja<br />
-1,5 kg korjenastog povrća<br />
-1 kg luka<br />
-4 jušne žlice biljnog ulja<br />
-7 listova lovora<br />
-1 jušna žlica papra u zrnu<br />
-sol
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYP_vFQnm6ADN2HyvG5DbxOT8xc9GunDZQIcJ2A8hNNt4jf6NaV4W_tAr3LyByLH6C0PlA0E_niId8ZqYjVwEwJouBBpYbEYXduWJvUf3sZg6_wLsHKXw-IwWxX80LCdbPora5Gyvj24/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYP_vFQnm6ADN2HyvG5DbxOT8xc9GunDZQIcJ2A8hNNt4jf6NaV4W_tAr3LyByLH6C0PlA0E_niId8ZqYjVwEwJouBBpYbEYXduWJvUf3sZg6_wLsHKXw-IwWxX80LCdbPora5Gyvj24/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Korjenasto povrće i luk narežemo. Pirjamo ga na ulju dok potpuno ne usahne i počne se karamelizirati.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8QzXFkoiT4HyMvzy6MOV1Z7iygr3xRimWxbzMeZChJ9GQKagXVd8CFYickFWIzxc9blmcSvjCabuecqafasQuSsxMyIbRbj-o6PvVTsmKV_Wh-g2vlky1nBuAWXw27kEM7KLAd15lok/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8QzXFkoiT4HyMvzy6MOV1Z7iygr3xRimWxbzMeZChJ9GQKagXVd8CFYickFWIzxc9blmcSvjCabuecqafasQuSsxMyIbRbj-o6PvVTsmKV_Wh-g2vlky1nBuAWXw27kEM7KLAd15lok/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Na povrće dodamo riblje glave i druge ostatke i sve pržimo petnaestak minuta uz stalno miješanje. Glave s povrćem premjestimo u prikladni lonac i dolijemo hladnu vodu. Pričekamo da zakipi i obiremo pjenu dok god nastaje. Kuhamo petnaestak minuta na najtišoj vatri, u struji vode. Izvadimo najveće i najljepše glave i s njih skinemo meso, a kosti vratimo nazad. Vatru malo pojačamo i nakon pola sata kuhanja, kada se sve glave raspadnu, sve zgnječimo gnječilicom za krumpir. Kuhamo otkriveno na tihoj vatri 1,5 sat. Temeljac ostavimo nekoliko sati da se ohladi na sobnu temperaturu i procijedimo ga kroz gusto žičano cjedilo, natočimo ga u plastične boce i zamrznemo. Ovako napravljen temeljac u zamrzivaču možemo držati 3-4 mjeseca, a da se pri tom neće promijeniti.<br />
<br />
<br />
<b>Sastojci za juhu sa žličnjacima:<i></i></b><br />
<br />
-1 l temeljca od glava<br />
-2 dcl traminca<br />
-15 dag mesa prethodno skinutog s glava<br />
-10 dag svježeg zrnatog sira<br />
-6 jušnih žlica griza<br />
-2 jaja<br />
-2 jušne žlice ulja<br />
-2 jušne žlice punomasnog kiselog vrhnja<br />
-2,5 čajne žličice ljute dimljene paprike<br />
-2,5 čajne žličice slatke dimljene paprike<br />
-1 jušna žlica poriluka u prahu<br />
-svježe mljeveni bijeli papar<br />
-ribani, tvrdi, zreli kozji sir "Moravec"<br />
-sol
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUao7IzZQjbOh8v6DAay4SLj_U37zor9amHhimYIIRHnPLFtO6UqqUc4DaeB_o54u8m_esvYsezXrSBIj3zYax6A15x8bW-Yf2Ailwl5xRrDOgP-MU6SjFSO5A4ft6gHi3lVnGtRNJ4A/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUao7IzZQjbOh8v6DAay4SLj_U37zor9amHhimYIIRHnPLFtO6UqqUc4DaeB_o54u8m_esvYsezXrSBIj3zYax6A15x8bW-Yf2Ailwl5xRrDOgP-MU6SjFSO5A4ft6gHi3lVnGtRNJ4A/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Riblje meso koje smo skinuli s glava dodatno po potrebi usitnimo i pomiješamo s jajima, zrnatim sirom i grizom.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDALXWbAz8adHBp01_wegLnadoN5L9aCBBmd1_9-IeL6nYiA8VQZ1VwCNBv2psD4QVhDLOpSrXNJQqswY8-EVtVROXNdszOEaXSELblFsqKw9WvrhWcbMxo5cjD5IdLmP1K4CECo8qi64/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDALXWbAz8adHBp01_wegLnadoN5L9aCBBmd1_9-IeL6nYiA8VQZ1VwCNBv2psD4QVhDLOpSrXNJQqswY8-EVtVROXNdszOEaXSELblFsqKw9WvrhWcbMxo5cjD5IdLmP1K4CECo8qi64/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Smjesi dodamo poriluk u prahu, češnjak, papar, sol i ulje. Sve dobro umiješamo i izradimo viljuškom. Smjesu nabijemo, zagladimo i ostavimo 1 sat da se stegne u hladnjaku.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg828uLrlVivic_kbcoK-gsukYtiyTIlRh8bakwWN3cndOHmD8M3PDIdCN5L4nWzL1EyRUMluE8r5j_U5O8S6ochlyxqcF_vpjTohBXNYbBhUxq2ecuHjCCzXyZ0rLIsS8FCgC3p9kl464/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg828uLrlVivic_kbcoK-gsukYtiyTIlRh8bakwWN3cndOHmD8M3PDIdCN5L4nWzL1EyRUMluE8r5j_U5O8S6ochlyxqcF_vpjTohBXNYbBhUxq2ecuHjCCzXyZ0rLIsS8FCgC3p9kl464/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U temeljac dodamo traminac, slatku i ljutu papriku, posolimo i zakuhamo. Oblikujemo žličnjake koje položimo u vrelu juhu i napola pokriveno kuhamo petnaest minuta.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi-E8iurMXYjLZT0v6hNyRCVFIPQ4lwISmt3rGgKgEOkiH_J0OCTB1O12ScosnZZ9e3Ku-Cv_U5wiKyHdNvvOoM79tb9eR2G5EPiDExkVLT8jzdLJkuIWGU_hI12j7SK9KfgfvF1aICU/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi-E8iurMXYjLZT0v6hNyRCVFIPQ4lwISmt3rGgKgEOkiH_J0OCTB1O12ScosnZZ9e3Ku-Cv_U5wiKyHdNvvOoM79tb9eR2G5EPiDExkVLT8jzdLJkuIWGU_hI12j7SK9KfgfvF1aICU/s640/9.JPG" width="640" /></a></div>
<br />
Juhu sa žličnjacima utočimo u posude, umiješamo kiselo vrhnje i pospemo kozjim sirom. Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-13039674992204827752016-08-26T13:19:00.000+02:002016-08-26T13:19:16.299+02:00 Zlevanka s blitvom "Lijepa Timilia"<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCXW_sle5KWEJ9GEE_C7bd1c9SD62G4wNF48RO6AaVcb4pz9MjIUL42F3bY48o3j24ppNdlsJazGLOBvuKLmHirydrMkwBOWmgG5IbOFRLVtpNewhARH-NE8t1o3QvBazQbB6YhZb6ug/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCXW_sle5KWEJ9GEE_C7bd1c9SD62G4wNF48RO6AaVcb4pz9MjIUL42F3bY48o3j24ppNdlsJazGLOBvuKLmHirydrMkwBOWmgG5IbOFRLVtpNewhARH-NE8t1o3QvBazQbB6YhZb6ug/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
Pir i Kamut ili pravilno Khorasan pšenica već su dugo poznati gurmanima i gastronomima kao vrste prapšenica od kojh se dobiva izvrsno brašno za različite pekarske delicije. Na žalost, kod nas, tu nova saznanja o prapšenicama prestaju, a time i mogućnosti za razne gastronomske eksperimente koji bi iz glava i ruku vještih kuhara, pekara i slastičara mogli polučiti mnoga nova iznenađenja. Italija, na prvom mjestu Sicilija, prava je riznica ovih prapšenica i pravi je gastronomski grijeh ne isprobati neke, barem one najpoznatije. Neću vas dragi čitaoče ovdje zamarati opisom specifičnih okusa tih antiknih sorti jer svi opisi okusa su manjkavi. Zadovoljan sam ako sam vas kao prave gurmane zaintrigirao da isprobate nove okuse kruha, peciva, tjestenina ili nekog slatkog uratka. U ovom i u nekoliko budućih postova upoznati ću vas sa sicilijanskim prapšenicama Timiliom, Perciasacchi, Senatore Cappelli i Russello.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Timilia ili Tumminia jedna je od 32 sorte durum pšenice. Okus joj je pun, zaokružen, slatkast i orašast. Tijesto načinjeno od griza (semole) izrazito je sive boje, svilenkasto, vrlo rastezljivo i podatno, a kruh snažno karakteristično mirisan, bademast, tvrde, hrskave, vrlo tamne kore. Najpoznatiji proizvod je crni kruh regije Trapani, <a href="http://www.storienogastronomiche.it/pane-nero-di-castelvetrano-presidio-slow-food-della-sicilia/" target="_blank"><span style="color: red;">Pane nero di Castelvetrano</span></a>, zaštićen od Slow Food organizacije. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
U ovom prvom predstavljanju odlučio sam se za jednu povrtnu zlevanku sa sirom jer mi se čini da se delikatni, slatkasto orašasti okus Timilia brašna predivno nadopunjuje s blitvom, mladim kozjim sirom i maslinama, a kako meni Timilia zvuči kao ime neke prelijepe Talijanke, neka se jelo zove "Lijepa Timilia". :)</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b><i>Sastojci:</i></b> </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
-30 dag Timilia brašna </div>
<div class="separator" style="clear: both;">
-20 dag mladog kozjeg sira </div>
<div class="separator" style="clear: both;">
-50 dag šarene blitve </div>
<div class="separator" style="clear: both;">
-3 stapke mlade ljutike </div>
<div class="separator" style="clear: both;">
-10 dag otkoštenih crnih maslina </div>
<div class="separator" style="clear: both;">
-2 čena češnjaka </div>
<div class="separator" style="clear: both;">
-3 dcl kiselog vrhnja </div>
<div class="separator" style="clear: both;">
-1 dcl mlijeka </div>
<div class="separator" style="clear: both;">
-4 jušne žlice maslinovog ulja </div>
<div class="separator" style="clear: both;">
-3 jaja </div>
<div class="separator" style="clear: both;">
-prstohvat suhog origana </div>
<div class="separator" style="clear: both;">
-papar </div>
<div class="separator" style="clear: both;">
-sol
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH3B8NZaT-hZBWlMkNidiW5TbK5PvT0FnSw1F-KKRQTSiRuwqNknOEZZj_WWp2DI3ZNvLVdTJZBp2Gyu6_7o7ZMstgZTX-Jn2JJN1zsN116p1KKYnNsobpLkou3ylxaVY3nwMsnsj3tA/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH3B8NZaT-hZBWlMkNidiW5TbK5PvT0FnSw1F-KKRQTSiRuwqNknOEZZj_WWp2DI3ZNvLVdTJZBp2Gyu6_7o7ZMstgZTX-Jn2JJN1zsN116p1KKYnNsobpLkou3ylxaVY3nwMsnsj3tA/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mladu, šarenu blitvu operemo, ocijedimo, grubo narežemo, posolimo, i stavimo u tavu na zagrijano maslinovo ulje. Miješamo je 2-3 minute, tek da povene. Ocijedimo je od vode koju je pustila, popaprimo i sve ostavimo sa strane.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhZOfDQJw4hGfv-y18atd1R5QFxJlab1m5JajjJWzMAs_5odY48QUeqMUl1DtGZla5Xmre_K91Iw_FO05tLM9gH6eDB_6TMj0c-5Pn-cgTb8Iji8Vtb_l4y4G29atGAUlP5wMCKixs10/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhZOfDQJw4hGfv-y18atd1R5QFxJlab1m5JajjJWzMAs_5odY48QUeqMUl1DtGZla5Xmre_K91Iw_FO05tLM9gH6eDB_6TMj0c-5Pn-cgTb8Iji8Vtb_l4y4G29atGAUlP5wMCKixs10/s640/3.JPG" width="640" /></a></div>
<br />
Nakon blitve u istoj posudi na maslinovom ulju popržimo sitno kosanu mladu ljutiku i začinimo je origanom. Dodamo ocijeđenu blitvu i tek minutu je prevrtimo zajedno s ljutikom te sve izmiješamo.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3A5WB3ecmGjZzQ-z9TjfSDuQ2jM4ZEb3AU-b35PH1s0pb8CnfLF1pwN8mVj4lpDxyXDjAgL2LuAQ2bMyVQLdR2kLcuiI27V0ls_l8oVJzghOsN9FEwtiNDLLHs0JXo-QQfGN8vFC0Iso/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3A5WB3ecmGjZzQ-z9TjfSDuQ2jM4ZEb3AU-b35PH1s0pb8CnfLF1pwN8mVj4lpDxyXDjAgL2LuAQ2bMyVQLdR2kLcuiI27V0ls_l8oVJzghOsN9FEwtiNDLLHs0JXo-QQfGN8vFC0Iso/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Polovinu količine sira i vrhnja izmiješamo s blitvom. Od brašna, druge polovine vrhnja, mlijeka, vode koju je pustila blitva i jaja, mikserom izradimo tekuće tijesto koje treba biti osjetno gušće nego tijesto za palačinke.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkudn6mc4jCegPMMxDikDkSWrFJwXTTE4aBd6owfnAvadhARdoXU7dKMSn8aV1KF9q4PpMNn4rWLziKq73P2JkQriGskwbkmsz0H89JCevUAklg1cFpwwsBlhHpE7AmqL0vxBS0tNwTs/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkudn6mc4jCegPMMxDikDkSWrFJwXTTE4aBd6owfnAvadhARdoXU7dKMSn8aV1KF9q4PpMNn4rWLziKq73P2JkQriGskwbkmsz0H89JCevUAklg1cFpwwsBlhHpE7AmqL0vxBS0tNwTs/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Blitvu sa sirom stavimo u tijesto i lopaticom sve dobro izmiješamo.
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9A2JOu6keipgp66DPh3crxgvee1iOfSl1K4Jsssa3xAqqXC7oF6i_jJRfG1xMq2XKEfq_uPa_3kM0rYMGLqONYQCkX7J1r3BoyYKOSJlALitj9ZEzLM53yPFXyM3ZFe7SXW-wA0gbsYA/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9A2JOu6keipgp66DPh3crxgvee1iOfSl1K4Jsssa3xAqqXC7oF6i_jJRfG1xMq2XKEfq_uPa_3kM0rYMGLqONYQCkX7J1r3BoyYKOSJlALitj9ZEzLM53yPFXyM3ZFe7SXW-wA0gbsYA/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Protvan obložimo mokrim papirom za pečenje. Papir premažemo maslinovim uljem i ulijemo smjesu od tijesta, sira i blitve, pazeći da je ravnomjerno raspoređena. Najbolje je ako izaberemo posudu u kojoj ćemo dobiti visinu od 3,5-4,5 cm.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieD23okmJEkjazJy20Ay9trXOuaimmXSvHnRZcYX_QrztG3UZh6f0iZVAJBaPRpFFi6fKKXIBtth4xUhVbweMUL7t-5_T6_LpmhfeO32Wh3uLE9r9CGZgcF7rxijBdoIcx4_ItI6HGdPI/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieD23okmJEkjazJy20Ay9trXOuaimmXSvHnRZcYX_QrztG3UZh6f0iZVAJBaPRpFFi6fKKXIBtth4xUhVbweMUL7t-5_T6_LpmhfeO32Wh3uLE9r9CGZgcF7rxijBdoIcx4_ItI6HGdPI/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Drugu polovinu sira s malo vrhnja izradimo i izmiješamo s narezanim crnim maslinama (moj savjet je koristiti kalamata masline).
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAd0Az_gLnTWxgYVWzVMJdIPVvUGXakpetygfnZdI4JYcEb5CMu7MYlH9_J4DE63fo4DCbGdmNtyBmUdFQ4IYl1S-F2qangl-14YGj2PXs8q9gcWbYLkALg0WhWCDbNchzx1Jxntoch0/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAd0Az_gLnTWxgYVWzVMJdIPVvUGXakpetygfnZdI4JYcEb5CMu7MYlH9_J4DE63fo4DCbGdmNtyBmUdFQ4IYl1S-F2qangl-14YGj2PXs8q9gcWbYLkALg0WhWCDbNchzx1Jxntoch0/s640/9.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smjesu od sira, vrhnja i maslina oblikujemo žlicom i stavljamo na vrh smjese tako da do pola utone u istu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCONjeYP8ZLtI-oQp4FdLHdy392r5IH_-Ih2l5I2BXdT9OKZ9IZaXp8Ih1YQ-gVeGL5yiIsT2xoxF9VNmX4dPtxh4_cKdeVDyINiCiLUJcVkuzOKVB3vFJXV4Q9GTi5kaAyssxU28SDE/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCONjeYP8ZLtI-oQp4FdLHdy392r5IH_-Ih2l5I2BXdT9OKZ9IZaXp8Ih1YQ-gVeGL5yiIsT2xoxF9VNmX4dPtxh4_cKdeVDyINiCiLUJcVkuzOKVB3vFJXV4Q9GTi5kaAyssxU28SDE/s640/10.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Zlevanku stavimo peći u prethodno zagrijanu pećnicu, na srednju razinu, na 170°C 40-50 minuta.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm-eint1DHhoJbMMJ378gyU6ekTyN1k688riLw1oonbyPS9E9FuIvuTEC6K0MbCB9G5YUnnGB6ZRBSEW3LQ53f-EdLOqujo8O2s_ZL1UQKHR41PJjqmZNiHzzwLaLqnzR0Ncqvv79BPQ/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm-eint1DHhoJbMMJ378gyU6ekTyN1k688riLw1oonbyPS9E9FuIvuTEC6K0MbCB9G5YUnnGB6ZRBSEW3LQ53f-EdLOqujo8O2s_ZL1UQKHR41PJjqmZNiHzzwLaLqnzR0Ncqvv79BPQ/s640/11.JPG" width="640" /></a></div>
<br />
Ovu zlevanku možemo poslužiti i toplu i hladnu, posutu kosanim svježim vlascem uz sezonsku salatu.Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-17862730908222599002016-08-12T13:52:00.001+02:002016-08-12T13:52:33.554+02:00Riža s patlidžanima, dragoljubom i dva sira<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hsDB0_53lcalN-IzfqjO4ZVDShb49LZUup4KgFaZ0mf-RxwD0Be1n50zXlsDVX63B-GTmgjqG87PsXHbuo91pf-qlLEr7dIk5lAXJ_S6XKdp2uektVlMXuWZbncAl5cLL0WKg1qN_Kg/s1600/P7275435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hsDB0_53lcalN-IzfqjO4ZVDShb49LZUup4KgFaZ0mf-RxwD0Be1n50zXlsDVX63B-GTmgjqG87PsXHbuo91pf-qlLEr7dIk5lAXJ_S6XKdp2uektVlMXuWZbncAl5cLL0WKg1qN_Kg/s640/P7275435.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Za ovo jelo odaberite dugi. tanki, ljubičasti patlidžan sorte machiaw ili hansel kojih u posljednje vrijeme sve više ima na našim tržnicama. Ova sorta je idealna za grilanje i stir frying zbog manjeg sadržaja vode, predivne kremaste teksture, a nije ga potrebno prethodno soliti i cijediti jer ima vrlo snažan okus, a nema žestinu i gorčinu.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvfXn1WesZsdirOOJvEG-Gki8wwbL1rGGkWUYjSVBHNHwMSy7YksYyMl_MD9nR6-uohh77N67mhtEvbTdhHKuc9EtzOPfxtG8mlBmDGRn3IFrPRmAQ2t7yvfWxcckxJ2rwM6KXcTRdP0/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvfXn1WesZsdirOOJvEG-Gki8wwbL1rGGkWUYjSVBHNHwMSy7YksYyMl_MD9nR6-uohh77N67mhtEvbTdhHKuc9EtzOPfxtG8mlBmDGRn3IFrPRmAQ2t7yvfWxcckxJ2rwM6KXcTRdP0/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci:</i></b><br />
<br />
-30 dag dugozrnate riže<br />
-60 dag patlidžana<br />
-5-6 dag svježe ubranih listova i cvjetova dragoljuba<br />
-1 bufalo mozzarrella (125g)<br />
-4 jušne žlice sitno naribanog pecorino romano sira<br />
-2 čena češnjaka<br />
-4 jušne žlice pikantnijeg maslinovog ulja<br />
-čubar, origano, svježe mljeveni zeleni papar, sol<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkFQYBBN_m0_ZnMMefYVV6SOwIMVsR7_ToKw2PSfJGQxdwmERWAjDwidQqHUz0zvmEzxyLDiGNItAYKYFxpJVa8_zpHtXCbck2XP33YaoZz8L-wmv464qXSsZl7DpvjZgbQq4hleut1g/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAkFQYBBN_m0_ZnMMefYVV6SOwIMVsR7_ToKw2PSfJGQxdwmERWAjDwidQqHUz0zvmEzxyLDiGNItAYKYFxpJVa8_zpHtXCbck2XP33YaoZz8L-wmv464qXSsZl7DpvjZgbQq4hleut1g/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Rižu skuhamo u povrtnom temeljcu od korjenastog povrća i ocijedimo je. Patlidžane prerežemo po duljini, namažemo maslinovim uljem i ispečemo na gril tavi. Odmah vruće posolimo, narežemo na manje komade i začinimo sitno kosanim češnjakom.
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPCYPDEB18kXll9RiQmGR9Z9yh22tsXdTIByOlpUJuga9vXzffE7t5fGuOxtI3Gaqjuzgf-1bI0NOdvUlBOaWam4nObrr9hzjBJoxNajoR0Mz1kZR_GcH9g84DZ_6k3frtrKTRBEKpcA/s1600/P7275407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPCYPDEB18kXll9RiQmGR9Z9yh22tsXdTIByOlpUJuga9vXzffE7t5fGuOxtI3Gaqjuzgf-1bI0NOdvUlBOaWam4nObrr9hzjBJoxNajoR0Mz1kZR_GcH9g84DZ_6k3frtrKTRBEKpcA/s640/P7275407.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Na vruće maslinovo ulje stavimo kuhanu rižu koja se dobto ocijedila i isparila. Riža mora biti rastresita. Popržimo je nekoliko minuta da se dobro ugrije i dodamo patlidžane, polovicu dragoljuba, čubar (po mogućnosti svježi) i suhi origano. Uz stalno miješanje pržimo 2-3 minute dok začini ne počnu otpušteti mirise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfl6uXejI3hd_5jLpLytyY8Mys9y-QOiKjCKeqo8klbRYCtME1Z0DObSHCsySwqMdNm7J1JtzGNNo1LdcDB4cvDzlXOr1UG5e5l5FvC1hxpawGr27ITJXpcDZ9bB6y9hkIZCecDcLxz4/s1600/P7275424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfl6uXejI3hd_5jLpLytyY8Mys9y-QOiKjCKeqo8klbRYCtME1Z0DObSHCsySwqMdNm7J1JtzGNNo1LdcDB4cvDzlXOr1UG5e5l5FvC1hxpawGr27ITJXpcDZ9bB6y9hkIZCecDcLxz4/s640/P7275424.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Čim začini počnu otpuštati mirise u rižu umiješamo narezanu mozzarellu i ribani pecorino. Još nekoliko puta nježno promiješamo, popaprimo netom mljevenim zelenim paprom i kad primjetimo da se mozzarella počela topiti, odmah premjestimo na prethodno temperirane tanjure te odozgo pospemo drugom polovicom dragoljuba.
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLNW8R3RsCAbmZ9Kz4CwuacGMl1qJf4XLT-DOQdF0Qw6B48jVlpulHJDZDZ8knM3M9CUzObtjSfT9s3_eY_hQTfm0GqVyldwcXm-HpmjSw92vUZVuLu0NlLZNYBI0VjscMzXdD1O_LXo/s1600/P7275451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLNW8R3RsCAbmZ9Kz4CwuacGMl1qJf4XLT-DOQdF0Qw6B48jVlpulHJDZDZ8knM3M9CUzObtjSfT9s3_eY_hQTfm0GqVyldwcXm-HpmjSw92vUZVuLu0NlLZNYBI0VjscMzXdD1O_LXo/s640/P7275451.JPG" width="640" /></a></div>
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com2tag:blogger.com,1999:blog-8024012344421212608.post-55420327004057228562016-08-08T15:18:00.000+02:002016-08-08T15:18:57.280+02:00Dunavska princeza<div style="text-align: left;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
Kečiga, riba dunavskog slijeva, osjetljiva na nečistu vodu, sklona migracijama, gastronomska poslastica predivnog žućkastog mesa. Razlog zašto je praktički u našim vodama više nema osim sporadičnih ulova sportskih ribolovaca, ne više od desetak takvih sretnih slučajeva godišnje.<br />
<br />
Zagađenja, brojne brane i pretjerani izlov učinili su svoje. U Srbiji je, u Dunavu, još ima u nešto većem broju, ali primjerci su mali, prosječno oko 30 dag. Izlov mrežama, (koji je u Srbiji alasima dopušten) tako malih primjeraka, koji se još nisu mrijestili, uskoro će i tamo učiniti svoje. Ta ljepotica dunavskog slijeva danas je mlađoj gastronomskoj publici potpuno nepoznata, a prije tridesetak godina u Savi i Dravi lovili su se komadi od 4-5 kg. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Jedna od najljepših gastronomskih novosti u posljednjih pola godine je da se u Zagrebu mogu nabaviti kečige. I to žive ili potpuno svježe, predivne primjerke, od 0,5 do 1,5 kg. Uzgajaju ih u Draganiću, blizu Karlovca, ribnjačarstvo "Kupa" d.o.o. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Kečiga spada u jesetre. To su ribe ostakličnice, prastara vrsta, skoro živi fosil. Kečiga kao i druge jesetre ima hrskavično-koštani kostur, a koštani dio nalazi se izvana, u obliku pločica, na koži ribe, dok je cijeli unutarnji hrskavične građe. Kralježnica kečige građena je od hrskavice i svitka. Svitak ili horda je okrugli elastični dio kralježnice, ostatak u evoluciji koji je ostao od svitkovaca od kojih su nastale ribe. Svitak sliči okrugloj silikonskoj traci i pri čišćenju ga moramo ukloniti.
Kako je kečiga po mnogočemu, tako i čišćenju i filetiranju specifična riba, u ovom prvom postu prikazati ću cijeli postupak.
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeVn0lcG_36cz-kJOIVAD0xnAXjgAMG6_cemxeimLdnv-m5MYbn0mT8I-Zk-xmSR4S8SB_a59AD7mHBzRjiFbxTwsuglF4JcRAbPJQiFzg7BDZbiAYli5_UwXP6xUfvpbKhcmnvle3GM/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeVn0lcG_36cz-kJOIVAD0xnAXjgAMG6_cemxeimLdnv-m5MYbn0mT8I-Zk-xmSR4S8SB_a59AD7mHBzRjiFbxTwsuglF4JcRAbPJQiFzg7BDZbiAYli5_UwXP6xUfvpbKhcmnvle3GM/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Kečige stavimo u sudoper i dobro ih istrljamo octom i soli kako bi uklonili sluz. Kečiga je vrlo sluzava i tu sluz moramo ukloniti kako bi smo kasnije lako manipulirali ribom. Naoctenu i posoljenu ribu ostavimo mirovati oko 15 min za koje će se vrijeme sluz zgrušati i pobijeliti poput bjelanjka. Ribu postružemo tupom stranom noža i isperemo pod tekućom vodom. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmcjeRvg7AKyMmkrlkPS7RAkG9OQ3pCQG-jttIjQc5lRTxGT0NIKIgSTUsHDgaybx6tyoH32uRTyHr5ke9wtDrpIcd_x9XNQVSWbcE0MiYV82nrTLNQ1_SSq33xx0XAOIAXxhPH_DbWg/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmcjeRvg7AKyMmkrlkPS7RAkG9OQ3pCQG-jttIjQc5lRTxGT0NIKIgSTUsHDgaybx6tyoH32uRTyHr5ke9wtDrpIcd_x9XNQVSWbcE0MiYV82nrTLNQ1_SSq33xx0XAOIAXxhPH_DbWg/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Kečige dobro posušimo kuhinjskim ručnikom i položimo na dasku za čišćenje i obradu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVC0xkIb8JT184teWuPK1Etc9G9ElkBgIToyrZ4VaUgZ8rebydfH_G69qGxjCshFMuCStU3lasxr2SGIR9-14e8uyrlk14-kfgI_hqKC1SYuTuVjKVSoD_BTECP9BlEgGcXiKpheyeIA/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVC0xkIb8JT184teWuPK1Etc9G9ElkBgIToyrZ4VaUgZ8rebydfH_G69qGxjCshFMuCStU3lasxr2SGIR9-14e8uyrlk14-kfgI_hqKC1SYuTuVjKVSoD_BTECP9BlEgGcXiKpheyeIA/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Razrežemo ih od analnog otvora do škrga i izvadimo utrobu i škrge.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG5YHO0TJd-jf8vwE_ZMIsTRK6RPyrP4t-qw-xz-tJl-vCB7GsF5DD18efuoSagSecx8QSgLRaD-x9XjUo6ZPEoxMQsBbNB_2Gsa_hRk07kA7CyeNnLERV52uUxUE4vsjBwxr7immalE/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG5YHO0TJd-jf8vwE_ZMIsTRK6RPyrP4t-qw-xz-tJl-vCB7GsF5DD18efuoSagSecx8QSgLRaD-x9XjUo6ZPEoxMQsBbNB_2Gsa_hRk07kA7CyeNnLERV52uUxUE4vsjBwxr7immalE/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Posebnu pažnju posvetimo želatinoznoj nakupini duž kralježnice koja izgleda kao zgrušana krv. To je riblji bubreg kojega prstima i čajnom žličicom u potpunosti sastružemo s kralježnice nakon čega ribu dobro iznutra isperemo i posušimo. Bubreg je važno potpuno odstraniti jer inače daje gorak okus.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqwdLiS3ynFgkrkQZ4-iyZMhwlSH2TPIdUceLco9f8PH08w0dnSLje3ESaSQ6svglOwgPubKlayuFO_GljW4gm4ObVNfvViot2rYk2V3cbTiQgodmQbYDTmsuIuenS6wcWGMpBYiohRc/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqwdLiS3ynFgkrkQZ4-iyZMhwlSH2TPIdUceLco9f8PH08w0dnSLje3ESaSQ6svglOwgPubKlayuFO_GljW4gm4ObVNfvViot2rYk2V3cbTiQgodmQbYDTmsuIuenS6wcWGMpBYiohRc/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Škarama odrežemo peraje.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLcD3n-9FFKe45sJKW6FxfHm47-06aom9V9bsGHBCXKy_7kXvPZVqPzUbocZ5RuMjYC_LeBcLuRBi9FTc7jnMUGiFMq4JttMBNw4XmquDdOiOAQvAkZ0_QaXKhptW4iCUhmgovpYYha0/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLcD3n-9FFKe45sJKW6FxfHm47-06aom9V9bsGHBCXKy_7kXvPZVqPzUbocZ5RuMjYC_LeBcLuRBi9FTc7jnMUGiFMq4JttMBNw4XmquDdOiOAQvAkZ0_QaXKhptW4iCUhmgovpYYha0/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HbG53dHkvUEB1ZaPAGV2HwNBsPBts14bYfSAPrmBBXKViNcTnYjHX7O1Q54iW41bsHHPdRf7s29Kx-RPoXayENGIDoBrcPzzEMmjz5jpsbjU8kVuT1B2ImFK8PTDVR5f1vk8SlNdgdc/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HbG53dHkvUEB1ZaPAGV2HwNBsPBts14bYfSAPrmBBXKViNcTnYjHX7O1Q54iW41bsHHPdRf7s29Kx-RPoXayENGIDoBrcPzzEMmjz5jpsbjU8kVuT1B2ImFK8PTDVR5f1vk8SlNdgdc/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFbamHAdiWMxiKH4Gv7Fj3JOnmynaqwLekADuv3bUB1TgyaLwWYi_ushrF3-V1atpe35mr3E491NxsbDBjDpEcbKZ7NjF8HxN-Ar0P4B-Y9SiNEYqGiaBYpDVVS0X3V8d4grGf9EP49E/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFbamHAdiWMxiKH4Gv7Fj3JOnmynaqwLekADuv3bUB1TgyaLwWYi_ushrF3-V1atpe35mr3E491NxsbDBjDpEcbKZ7NjF8HxN-Ar0P4B-Y9SiNEYqGiaBYpDVVS0X3V8d4grGf9EP49E/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
U prikladnoj posudi, ovisno o veličini ribe, vodu zagrijemo pred vrenje, na cca 90 C. Držeći kečigu za glavu i rotirajući je u vrućoj vodi poparimo joj kožu kroz 15-20 sekundi.
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtjUfJr5QjKDZVYc5OjSmAzFNJdpPVrE_Zx2TYE4k3eYoKJCIg8RSH-8Eh7WHzZdwQ6_oYEudErnX8mMOlW07Vngd10ocfOgeeg-D0dndsHhFim5dDwwjBVwRBmpKxHuN-TTy7pqWmVY/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtjUfJr5QjKDZVYc5OjSmAzFNJdpPVrE_Zx2TYE4k3eYoKJCIg8RSH-8Eh7WHzZdwQ6_oYEudErnX8mMOlW07Vngd10ocfOgeeg-D0dndsHhFim5dDwwjBVwRBmpKxHuN-TTy7pqWmVY/s640/9.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Vratimo je na dasku, posušimo kuhinjskim ručnikom i ostavimo nekoliko minuta da se malo ohladi ali da još ostane topla.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxxPy707jcDVX6cwF10v5K8ZXnM14whKrTPuu1kxzMgsAHZaHL6X7KD_FgtTYe4fXkHD9PZF4wNYuCbMa6sDCFtdL8tLm51i6JSSxQAWckEJqBzaJKDJ6zxNgChKSdA8tVXS2B_u0DGs/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxxPy707jcDVX6cwF10v5K8ZXnM14whKrTPuu1kxzMgsAHZaHL6X7KD_FgtTYe4fXkHD9PZF4wNYuCbMa6sDCFtdL8tLm51i6JSSxQAWckEJqBzaJKDJ6zxNgChKSdA8tVXS2B_u0DGs/s640/10.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Prstima odvojimo koštane pločice koje se drže uz leđa ribe.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN1WSek7tdFfGCWaGQEAr32EYVcihY_vSF6PfB0SoeqNi0Wz61KyDRa5PI4LmTucw-7RSz9LlmDQj3WL71On4QtoWx3bKT3RTyzBKphkcnSOzJpxMlXHbdYqiDlGONM1PLJHRdgxHp_s/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWN1WSek7tdFfGCWaGQEAr32EYVcihY_vSF6PfB0SoeqNi0Wz61KyDRa5PI4LmTucw-7RSz9LlmDQj3WL71On4QtoWx3bKT3RTyzBKphkcnSOzJpxMlXHbdYqiDlGONM1PLJHRdgxHp_s/s640/12.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Posve lagano, od trbuha prema leđima, odvojimo kožu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy68-c069X054EXHLStIzYOHr0h1F94ThJ-QysbxEZdRZIfSHmRf8KNzgmAcJRP3MzADBRX3NoP6G8ByyZfVyxVvmcp_GgjngRk5mX5k5gl_otPK1EzDEGmVfz3hXgrSJT02G_Rqjvok/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpy68-c069X054EXHLStIzYOHr0h1F94ThJ-QysbxEZdRZIfSHmRf8KNzgmAcJRP3MzADBRX3NoP6G8ByyZfVyxVvmcp_GgjngRk5mX5k5gl_otPK1EzDEGmVfz3hXgrSJT02G_Rqjvok/s640/13.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Nakon kože nožem odrežemo glavu i rep.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7obsH2O0JgOM6HOUzyuy71Bfzim84u33nrd50m9Lv1JfUXJNJA9PnRraLeksD_pHpzT_P-ckx-I6bJeovJlRma8LDt0QkQNZDASMjQhFx9XxVTjFFaVSYRZ_nyyYLkaYtRdcNQVyzorU/s1600/P2210098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7obsH2O0JgOM6HOUzyuy71Bfzim84u33nrd50m9Lv1JfUXJNJA9PnRraLeksD_pHpzT_P-ckx-I6bJeovJlRma8LDt0QkQNZDASMjQhFx9XxVTjFFaVSYRZ_nyyYLkaYtRdcNQVyzorU/s640/P2210098.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj743FSCo81O1TK8ngiDjcgu0g8ytQgwgw7t3Q-YM2xUsudrACTZ9Bi1rE7y00rzr5qpqLTpLP6wE8c9yd-d0JKx30N9b8h0fIcBjoP2bEka7xJGX1U8nD_ab8p7UQk0VljVE73SLZI4Tk/s1600/17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj743FSCo81O1TK8ngiDjcgu0g8ytQgwgw7t3Q-YM2xUsudrACTZ9Bi1rE7y00rzr5qpqLTpLP6wE8c9yd-d0JKx30N9b8h0fIcBjoP2bEka7xJGX1U8nD_ab8p7UQk0VljVE73SLZI4Tk/s640/17.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Pridržavajući je rukom, kečigu polegnemo na leđa i s unutrašnje strane, kod dijela prema glavi, prstima napipamo početak svitka i polako i nježno, da ne pukne, povlačimo ga dok ga ne izvadimo u jednom komadu. Ovo trebamo učiniti ako ćemo od kečige raditi medaljone u kojima će u sredini ostati hrskavični dio kralježnice što će biti opisano u jednom budućem receptu. </div>
<div class="separator" style="clear: both; text-align: justify;">
Ako ćemo ribu filetirati po simetriji, bez kralježnice, ovo ne trebamo napraviti, već samo s dva podužna reza s unutrašnje strane, uz kralježnicu, istu odvojimo kako je prikazano na donjoj slici.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6Aj_M9r2HqKDieuEu9FeD5jLC0-_uwRd4VwULLlyN9s3ImzaS6Vae0X1Nt7T7VtjrpzBba3iCEnyVzfzOaEMQSDdn3J2pEaASOpHHEkbYc1k53N9yuqlanijzwlBXo5viiexB9nZMjQ/s1600/P2210154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6Aj_M9r2HqKDieuEu9FeD5jLC0-_uwRd4VwULLlyN9s3ImzaS6Vae0X1Nt7T7VtjrpzBba3iCEnyVzfzOaEMQSDdn3J2pEaASOpHHEkbYc1k53N9yuqlanijzwlBXo5viiexB9nZMjQ/s640/P2210154.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Nakon ovakve obrade možemo od filea kečige raditi različita jela, a recepti za nekoliko mojih i nekoliko klasičnih jela slijede uskoro.<br />
<br />
<br />
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0tag:blogger.com,1999:blog-8024012344421212608.post-17304913149275865722016-07-23T23:09:00.000+02:002017-10-30T20:02:03.517+01:00Savijača od buče i maka u hrskavom tijestu s grizom<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKy7OXY9CIon7Z4HHctXvlv_I9w-fiQwwTZcyn2CAH_VmklfmuXK8WhyphenhyphenzP8_ndD2VThNmB8Sm-UweS5xJy3yPLZfd6KsdXoUYP1xuvbccj9PKd9X7RksC3BhijrSFCKv3Lc5yQl0E5mw/s1600/P7230133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKy7OXY9CIon7Z4HHctXvlv_I9w-fiQwwTZcyn2CAH_VmklfmuXK8WhyphenhyphenzP8_ndD2VThNmB8Sm-UweS5xJy3yPLZfd6KsdXoUYP1xuvbccj9PKd9X7RksC3BhijrSFCKv3Lc5yQl0E5mw/s640/P7230133.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>Sastojci za griz smjesu za premazivanje kora:</b></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>(količine za 3 savijače od 9 kora) </b></i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 dcl čvrstog jogurta </div>
<div class="separator" style="clear: both; text-align: left;">
-1,5 dcl punomasnog kiselog vrhnja </div>
<div class="separator" style="clear: both; text-align: left;">
-2 jaja </div>
<div class="separator" style="clear: both; text-align: left;">
-15 dag pšeničnog griza </div>
<div class="separator" style="clear: both; text-align: left;">
-15 dag šećera </div>
<div class="separator" style="clear: both; text-align: left;">
-1 dcl ulja </div>
<div class="separator" style="clear: both; text-align: left;">
-1 prašak za pecivo</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Za svaku savijaču koristimo po 3 tanke kore koju svaku premažemo ovom smjesom. Smjesa od griza međusobno će povezati kore i tijekom pečenja učiniti ih posebno hrskavim. Ovu smjesu možete koristiti za sve slatke savijače.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfx9yYFgBdNJDFcKzIGdPk0BtXTsMlU42wbSRRUqPpAZQgD5kCmwRxaOvBSW_c1a8RS7eLW3Q5dQUzlPAXZOJqnME6OlC4wImcsEcOnoVUO6e2dcq3T04cH206cChh3htMXhfN0nYU-E/s1600/P7230040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfx9yYFgBdNJDFcKzIGdPk0BtXTsMlU42wbSRRUqPpAZQgD5kCmwRxaOvBSW_c1a8RS7eLW3Q5dQUzlPAXZOJqnME6OlC4wImcsEcOnoVUO6e2dcq3T04cH206cChh3htMXhfN0nYU-E/s640/P7230040.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i>Sastojci za nadjev:</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
-50 dag dobro ocijeđene buče </div>
<div class="separator" style="clear: both; text-align: left;">
-30 dag mljevenog maka </div>
<div class="separator" style="clear: both; text-align: left;">
-2,5 dcl punomasnog slatkog vrhnja </div>
<div class="separator" style="clear: both; text-align: left;">
-2 dcl bagremovog meda </div>
<div class="separator" style="clear: both; text-align: left;">
-1 čajna žličica Burbon vanilije u prahu </div>
<div class="separator" style="clear: both; text-align: left;">
-1 čajna žličica cimeta </div>
<div class="separator" style="clear: both; text-align: left;">
-pola čajne žličice kardamoma </div>
<div class="separator" style="clear: both; text-align: left;">
-naribana korica 1 limuna </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj595PXMq6GnbIHTkvkog37JK_m21480nIjNNfDJ2bR1caW9seVi1HX9Iw5r4u6xZfQfZ0_ZDeooz3Sgfm5EX0uYQSEFNJoae-oxNEu6p7iyD8TSWrk5bStClRfZ_N1hQ8yrnK7xBhTLpY/s1600/P7230063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj595PXMq6GnbIHTkvkog37JK_m21480nIjNNfDJ2bR1caW9seVi1HX9Iw5r4u6xZfQfZ0_ZDeooz3Sgfm5EX0uYQSEFNJoae-oxNEu6p7iyD8TSWrk5bStClRfZ_N1hQ8yrnK7xBhTLpY/s640/P7230063.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrztCpsdjbAafrSmW7qKElvZqZ_VCOwvIcgAzkngR4oHHA2U7Hl8ypDYApc9gWmhWatNuIbKfbpYMg8tmxrsRWJU3GcPvtNmOiR3AL0-kwiCe4biT7UgrjeGFSoTiTdZWskxVQ4EKEHMU/s1600/P7230069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrztCpsdjbAafrSmW7qKElvZqZ_VCOwvIcgAzkngR4oHHA2U7Hl8ypDYApc9gWmhWatNuIbKfbpYMg8tmxrsRWJU3GcPvtNmOiR3AL0-kwiCe4biT7UgrjeGFSoTiTdZWskxVQ4EKEHMU/s640/P7230069.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 kg buče skromno posolimo i ostavimo oko sat vremena da dobro omekša i počne otpuštati vodu. Gnječeći je rukama iscijedimo 50% vode. Slatko vrhnje zagrijemo pred vrenje pa umiješamo vaniliju, cimet, kardamom i limunovu koricu. S ovom vrelom smjesom prelijemo mak, dodamo med i sve dobro izmiješamo.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1QUoP7unSaETFn0Lzi7Ro-8Ayb9MW8VYij0c8MTY_ho_zblkvTBHa1XHBO_eiY68APq0nGIQbrNy4uXIzhP6K_Me2gFB6k_1bGy9mmzJ_ZX1RQCV4y0xOioM2Ole64w66wza0eZ0oFc/s1600/P7230081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1QUoP7unSaETFn0Lzi7Ro-8Ayb9MW8VYij0c8MTY_ho_zblkvTBHa1XHBO_eiY68APq0nGIQbrNy4uXIzhP6K_Me2gFB6k_1bGy9mmzJ_ZX1RQCV4y0xOioM2Ole64w66wza0eZ0oFc/s640/P7230081.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Kore za savijaču premažemo griz smjesom i slažemo ih jednu na drugu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nP8xgPDwpw8jQcTRDEU3deixN9YgQYiVCv0jadsxQZBg_IAHm4eO3KH2VHcSx9RMKkVdBixBqDFSm7nkY87o0l3rtot3r9jaPHNrSMIUZQ_wCFWvoiXnK9TE6O9Tvmh5sfHMXiHMmd4/s1600/P7230083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nP8xgPDwpw8jQcTRDEU3deixN9YgQYiVCv0jadsxQZBg_IAHm4eO3KH2VHcSx9RMKkVdBixBqDFSm7nkY87o0l3rtot3r9jaPHNrSMIUZQ_wCFWvoiXnK9TE6O9Tvmh5sfHMXiHMmd4/s640/P7230083.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Na premazane kore nanesemo i rasporedimo smjesu od maka i buče.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmwGImo1-0zbxym0bWuPglhtg7rJF9_mEcSVD42vut2g_mVpMadJoLrTqgfexFLYhbqgX7tAHMRCcS39yPn_cAbmtP-GOR2SnmF1mgn4Zhnb2NTeWHHobSItLw8yndt_FCCROmZZt57k/s1600/P7230097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmwGImo1-0zbxym0bWuPglhtg7rJF9_mEcSVD42vut2g_mVpMadJoLrTqgfexFLYhbqgX7tAHMRCcS39yPn_cAbmtP-GOR2SnmF1mgn4Zhnb2NTeWHHobSItLw8yndt_FCCROmZZt57k/s640/P7230097.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Smotane savijače položimo u pleh za pečenje koji smo namastili maslacem pazeći da između savijača ostavljamo dovoljno prostora jer će tijekom pečenja zbog smjese od griza savijače narasti. Odozgo ih također premažemo griz smjesom.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIHjMmYypsQRbIn-rk24qM_boQ8ddDjjUbRRN73DJkZasQY2qFTONAnTJedV2BeCDYvxWRJiZtv1PLbxG572Rynpap2OKzPb0Xu3lv67XpiYb9DhYANvTz93AUZheUfAct6iRbYB3AbU/s1600/P7230102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIHjMmYypsQRbIn-rk24qM_boQ8ddDjjUbRRN73DJkZasQY2qFTONAnTJedV2BeCDYvxWRJiZtv1PLbxG572Rynpap2OKzPb0Xu3lv67XpiYb9DhYANvTz93AUZheUfAct6iRbYB3AbU/s640/P7230102.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Savijače pečemo u pećnici na 170 C, na srednjoj prečki, oko 1 sat dok lijepo ne porumene. Pečene izvadimo i pustimo da se posve ohlade.
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWhdS2JVkgtnJ4vkXMXt0BB7AHFjoSrMQw6JyekbgOGwcgegARrYTK7N2OMAZNTYMJ8ynew46Y7CEbQ6sXXlhISQ0VoiO5YNjkG8DpAKO1aEivgvqEG5gwzMa2w6XLjxS0MLFk4IVxZk/s1600/P7230176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWhdS2JVkgtnJ4vkXMXt0BB7AHFjoSrMQw6JyekbgOGwcgegARrYTK7N2OMAZNTYMJ8ynew46Y7CEbQ6sXXlhISQ0VoiO5YNjkG8DpAKO1aEivgvqEG5gwzMa2w6XLjxS0MLFk4IVxZk/s640/P7230176.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ohlađene na sobnu temperaturu serviramo posute mljevenim šećerom. Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com3tag:blogger.com,1999:blog-8024012344421212608.post-50334053930325222772016-05-30T22:08:00.000+02:002016-05-30T22:08:45.138+02:00Tagliatelle "Lijepa Riječanka"<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcKP6FKWZEwwQxsGQm5D0fWwgV2-4J0M4NzhUeEOfg3AklAjHz1pAdpn-i1VN3fiHY4lMZGIxLQpwj1QXdG3mOSH9Def8azfCwu4XhCKdKttPjPXGzloS8_sbs5LXUXlL6PT3x3CYC4I/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcKP6FKWZEwwQxsGQm5D0fWwgV2-4J0M4NzhUeEOfg3AklAjHz1pAdpn-i1VN3fiHY4lMZGIxLQpwj1QXdG3mOSH9Def8azfCwu4XhCKdKttPjPXGzloS8_sbs5LXUXlL6PT3x3CYC4I/s640/1.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Ovo jelo osmišljeno je kao zahvala i u čast mojoj prijateljici Riječanki koja živi u Zagrebu, a u proljeće, vikendima, sa suprugom, oko Rijeke bere ove zelene krasotice koje gledate u mojim receptima. Donose mi najsvježije bukete ubrane nedjeljom, jer kako kaže, sami ih imaju previše. Ja doduše ne znam kako se može imati previše šparoga, no ostaviti ću je u tom uvjerenju. :)
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_0Ie3yJBTG117sXGikdIOzdvdBSDYHe1PNw5fT1a2ygSVdEVhsgeWu1buoR5tlWopqZNDk8rbqUcVGbjTPux1WEos6KDjDain0sfrh3zUipJUP6K0Isd1PweTFfgcAlyOwT5tOM_nfQ/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_0Ie3yJBTG117sXGikdIOzdvdBSDYHe1PNw5fT1a2ygSVdEVhsgeWu1buoR5tlWopqZNDk8rbqUcVGbjTPux1WEos6KDjDain0sfrh3zUipJUP6K0Isd1PweTFfgcAlyOwT5tOM_nfQ/s640/2.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Jelen lopatar iz "OG Letec d.o.o.", kojega sam opisao u <a href="http://robi666.blogspot.hr/2016/05/jelen-temeljac-juha-i-jelen-na-leso.html" target="_blank"><span style="color: lime;">prošlom postu</span></a>, imao je čast dobiti drugu glavnu ulogu u ovim tagliatellama. Za njega sam osmislio poseban postupak mariniranja, u vakuumu, jer pod podtlakom aromatični sastojci marinade znatno snažnije i postojanije prodiru u meso koje smo prethodno otkrvili u ledenoj vodi kako sam opisao u prošlom postu. Pa da započnem s opisom ovog malo opširnijeg recepta.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOc8s6CGBWY9X_YVDa9gxxmYiMZnmw3FzDHAASEhulh6w1dRYg2OQbyvIQvaSbW1W79wBRg-lYEoUmSKt44Za_RfoR9VO2IayuhxpVvSyyb0kROI4sbeG-ATNRIDWCR6AzNqr6mJGIoU/s1600/2a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOc8s6CGBWY9X_YVDa9gxxmYiMZnmw3FzDHAASEhulh6w1dRYg2OQbyvIQvaSbW1W79wBRg-lYEoUmSKt44Za_RfoR9VO2IayuhxpVvSyyb0kROI4sbeG-ATNRIDWCR6AzNqr6mJGIoU/s640/2a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b><i>Sastojci za mesni umak:</i></b><br />
<br />
-75 dag mesa jelena od vrata, koljenice i plećke<br />
-40 dag očićenih, divljih šparoga<br />
-15 dag pancete<br />
-15 dag mrkve<br />
-15 dag pastrnjaka<br />
-15 dag celera<br />
-20 dag bijelog dijela poriluka<br />
-1,5 jušna žlica pirea od rajčica<br />
-10 dag od koštica očišćenih Kalamata maslina<br />
-2 čajne žličice kapara<br />
-1 dcl maslinovog ulja<br />
-6 dcl temeljca od jelenjih kostiju<br />
-1 dcl dcl Ruby ili Tawny Porta<br />
-papar<br />
-sol
<br />
<br />
<b><i>Sastojci za mariniranje mesa:
</i></b><br />
<br />
-3 kiselije jabuke srednje veličine<br />
-3 srednja luka<br />
-kavska žličica papra<br />
-0,6 dcl Ruby ili Tawny Porta
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI0avzLE6RhYr7GZAbBousDrwlAIlQC9RQLT7PUdihK5T9rZzH-rIVNB-0uPeB8WdeBQgHd5Tl25g4o7nNTBjgbA59OQ_R5ciWq0XX24ue3uDkRITXhkuI66TtB6CyNSwl71MSMPTmQ8/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI0avzLE6RhYr7GZAbBousDrwlAIlQC9RQLT7PUdihK5T9rZzH-rIVNB-0uPeB8WdeBQgHd5Tl25g4o7nNTBjgbA59OQ_R5ciWq0XX24ue3uDkRITXhkuI66TtB6CyNSwl71MSMPTmQ8/s640/3.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Luk i jabuke u mikseru pretvorimo u kašu koju popaprimo.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0CDjVrCZlmFc_Dw7XKie-QCd0lftS4F0Dr9Y7hMBeEqY8og2-x6tbCtQpHGVRiNElWJk3x1ZafppMYvVOkXO87UgbJUIaIcUXSbRB8-FmtKMXCamedtl43Y6wnyP4w3m0PsdHbgrTS8/s1600/3a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0CDjVrCZlmFc_Dw7XKie-QCd0lftS4F0Dr9Y7hMBeEqY8og2-x6tbCtQpHGVRiNElWJk3x1ZafppMYvVOkXO87UgbJUIaIcUXSbRB8-FmtKMXCamedtl43Y6wnyP4w3m0PsdHbgrTS8/s640/3a.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
U kašu za mariniranje dodamo Porto i umiješamo je u meso tako da ga potpuno obloži i prekriva najmanje 1 cm. Sve stavimo u posudu za vakumiranje.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq1ByBiLQtQJBJxpz1fTYQDx4RgjHgkboZqiMeCXKfcM7SZSV_F5gbc1hYPhE0E-CEK2qjDzT9xOU2fiV4HpfhdR70KYG6LU0V8h4-6FPEmbORARWgMa8GOL5kF4uWD2bdpqFLPYWTPk/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWq1ByBiLQtQJBJxpz1fTYQDx4RgjHgkboZqiMeCXKfcM7SZSV_F5gbc1hYPhE0E-CEK2qjDzT9xOU2fiV4HpfhdR70KYG6LU0V8h4-6FPEmbORARWgMa8GOL5kF4uWD2bdpqFLPYWTPk/s640/4.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJDWixvhyRqAB4Sy5o4_ANtwl-KjLgVJ7z-3ByhgKftoJABcFK6aZT762rfDxdQVim3oZmMqXQvDK7LNvkLKFA_ry-7Mf6GiFywGbHVOyEkqdNVog2_VFuRHFFFKshha5Vyj0nKLc0wM/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJDWixvhyRqAB4Sy5o4_ANtwl-KjLgVJ7z-3ByhgKftoJABcFK6aZT762rfDxdQVim3oZmMqXQvDK7LNvkLKFA_ry-7Mf6GiFywGbHVOyEkqdNVog2_VFuRHFFFKshha5Vyj0nKLc0wM/s640/5.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Vakuum posudu s mesom odložimo u hladnjak na 48 sati. Nakon mariniranja meso izvadimo iz marinade, dobro obrišemo mokrim kuhinjskim ručnikom kako bi u potpunosti odstranili ostatke kaše u kojoj se mariniralo. Meso zamotamo u kuhinjsku krpu da se osuši i odložimo ga u hladnjak.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRapxaNjUQVsoatMQ0JkGMDExIcKlzNn5ZAJs6c4obX9kqhuPsN-gdGY7bxbtqi1ZCf7JL34NnBBLu5zchSB3cS02P080Nsw9QX0lIOcqqXqmK2VAHC_WXKkqtTLPq2kqi1ljtP4cKZFY/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRapxaNjUQVsoatMQ0JkGMDExIcKlzNn5ZAJs6c4obX9kqhuPsN-gdGY7bxbtqi1ZCf7JL34NnBBLu5zchSB3cS02P080Nsw9QX0lIOcqqXqmK2VAHC_WXKkqtTLPq2kqi1ljtP4cKZFY/s640/6.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Mrkvu, pastrnjak i celer narežemo na kockice, a bijeli dio poriluka na tanke kolutove. Dodamo kapare i pržimo na maslinovom ulju dok se ne počnu karamelizirati.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KaVlfrMaeujpr2WL6F-qaLtBWXBAUNCc-bWW_wruiKQKyLcI-FGpHu0NhJ-mDCDf1YaMlc1Ymh7We9KckKxP2sSLHx_gRoBofPtc_kHohyegEwOiSvBgYe5oL_o45T_T6c28jHofMh4/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KaVlfrMaeujpr2WL6F-qaLtBWXBAUNCc-bWW_wruiKQKyLcI-FGpHu0NhJ-mDCDf1YaMlc1Ymh7We9KckKxP2sSLHx_gRoBofPtc_kHohyegEwOiSvBgYe5oL_o45T_T6c28jHofMh4/s640/7.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Dodamo pire od rajčica i podlijemo temeljcem i Portom.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx63CPK2AvonAnigCYsPlzDDm6Ek1uYrguMq4SBLofypcNpVAL3zdb2km23boeeaQbuRVA1c4UgbbpDu1lDJ4IwOAIEB58-cRZteLm5FieJm261yuEwlbidJxcKi_dfP6VaXIcbSkKBg/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx63CPK2AvonAnigCYsPlzDDm6Ek1uYrguMq4SBLofypcNpVAL3zdb2km23boeeaQbuRVA1c4UgbbpDu1lDJ4IwOAIEB58-cRZteLm5FieJm261yuEwlbidJxcKi_dfP6VaXIcbSkKBg/s640/8.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
Kuhamo na tihoj vatri oko 1,30 sati dok se povrće potpuno ne raspadne, a tekućina ukuha na pola.
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJOmjvflqNWRiNM2ukqCYDB7yfKoEOIS5RFwQQnAL9wf_G8DbkGS_afZDAno11wG3qoC16yipVCNBJAu32ReJl1TWqZgMCTZEIqVEZAmXN7zbJg3aYf8osF30zn0aHVcEiPFOrhiyPO4/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJOmjvflqNWRiNM2ukqCYDB7yfKoEOIS5RFwQQnAL9wf_G8DbkGS_afZDAno11wG3qoC16yipVCNBJAu32ReJl1TWqZgMCTZEIqVEZAmXN7zbJg3aYf8osF30zn0aHVcEiPFOrhiyPO4/s640/11.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Štapnim mikserom sve pretvorimo u umak...
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7KOoOAC8S74NgS4yWoBsVuYN-ZmXskuKyC3-lpB81CXVasZ1IDWLIoREfMmiTar5hKre9Zm3GM9AhjH-TxqoKkM8sUsqsPo_OBvTEtpSmgZY-ddp9rK5nTwz-f1IcKl0ZLjwm-CvbHI/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7KOoOAC8S74NgS4yWoBsVuYN-ZmXskuKyC3-lpB81CXVasZ1IDWLIoREfMmiTar5hKre9Zm3GM9AhjH-TxqoKkM8sUsqsPo_OBvTEtpSmgZY-ddp9rK5nTwz-f1IcKl0ZLjwm-CvbHI/s640/12.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
...kojega protisnemo kroz gusto, žičano cjedilo kako bi postigli svilenkastu teksturu.
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zMm9C7BnV6YsaxqhXelsaOl1XzeYuUPX-Dy9MsOcdY9TKyb9ZbK4yPhKoXbyi3es20JkDyNhuoFVvFGrZgPCr-FiNFKwPGLmKM1smszwyE7jAck4WetfGa-S0YWKxq-wPHpLw4-fs-g/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zMm9C7BnV6YsaxqhXelsaOl1XzeYuUPX-Dy9MsOcdY9TKyb9ZbK4yPhKoXbyi3es20JkDyNhuoFVvFGrZgPCr-FiNFKwPGLmKM1smszwyE7jAck4WetfGa-S0YWKxq-wPHpLw4-fs-g/s640/9.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
Šparoge prerežemo po pola, a donji dio još usitnimo.
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk44HvvQx2n1Fur-h9NN08rwx37d-aj9RgdGj0Eve73qF7R_SECs-RL0L8MdnRSDCq01sNhJ5UGlyLtsxgJhJrqWl7a0lXn2qzZokGChzTdtEShlcg2KqI2IR-dG8XgC2-l8GHIECbbkU/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk44HvvQx2n1Fur-h9NN08rwx37d-aj9RgdGj0Eve73qF7R_SECs-RL0L8MdnRSDCq01sNhJ5UGlyLtsxgJhJrqWl7a0lXn2qzZokGChzTdtEShlcg2KqI2IR-dG8XgC2-l8GHIECbbkU/s640/10.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Meso, pancetu i donju polovicu šparoga propustimo kroz stroj za mljevenje i to dva puta na otvor 6 mm.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4U0Ug3sMizXVW4pl5H91kheaHWUI3BJIL9noqH6EcH8tdUn4jf6Udt-qTXTREEflMIgb306Qt4tfIWYoo81AJm5CoK-aghDh5w8L5afyj9ZcIe2CNHVtqv-9eJm7BPh4gYbYTwVodfk/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4U0Ug3sMizXVW4pl5H91kheaHWUI3BJIL9noqH6EcH8tdUn4jf6Udt-qTXTREEflMIgb306Qt4tfIWYoo81AJm5CoK-aghDh5w8L5afyj9ZcIe2CNHVtqv-9eJm7BPh4gYbYTwVodfk/s640/13.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
Smjesu mljevenog mesa, pancete i donjeg dijela šparoga dobro popržimo na maslinovom ulju i zalijemo s prije protisnutim umakom. Kuhamo poklopljeno, na najtišoj vatri oko 1,30 sati, a po potrebi skromno podlijevamo temeljcem.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMkaBiyHufvV5XAlXv8sKZrvgricwLwfklJnwjd03SWXfdunmVxPnrqmxvqVtjYAWv2J0FSq5-zQoOPC7Kw8h1MrqUz4Ljnmy-7mnJtOPd_lOsCRtgPXwk8CovL7i8FXCH5Gj2R7rPLM/s1600/14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMkaBiyHufvV5XAlXv8sKZrvgricwLwfklJnwjd03SWXfdunmVxPnrqmxvqVtjYAWv2J0FSq5-zQoOPC7Kw8h1MrqUz4Ljnmy-7mnJtOPd_lOsCRtgPXwk8CovL7i8FXCH5Gj2R7rPLM/s640/14.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
Kalamata masline grubo usitnimo i s gornjim dijelom šparoga desetak sekundi prevrtimo na vrućem maslinovom ulju.
<br />
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmmXCT8V3klmFnW8gxcKKEqcgjWfBFtuAvVYQ8U0EqENpuldQXNKgysKmQN4yv1nnOnathpTxQt48TiVq5VkixihRrtFq6y9rnqZUzgC7njAo5ADgTqVi84d5omhE4kp79-9nKk1kJus/s1600/15a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmmXCT8V3klmFnW8gxcKKEqcgjWfBFtuAvVYQ8U0EqENpuldQXNKgysKmQN4yv1nnOnathpTxQt48TiVq5VkixihRrtFq6y9rnqZUzgC7njAo5ADgTqVi84d5omhE4kp79-9nKk1kJus/s640/15a.JPG" width="640" /></a></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Šparoge i masline umiješamo u vreli mesni umak i odmah skinemo s vatre.
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ITV2tqU_FDcVBgLSnvakh46Ai4CUCJo-68W9_S2r2RT0-24M7FKXxZlfIbwkexizB8SCqln4c7chJEKGt3SLmK9jlkrFmtMfx1tD_dzd07UktS652jXpDqsG-kcDVgulf7zdxdhKlfs/s1600/16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ITV2tqU_FDcVBgLSnvakh46Ai4CUCJo-68W9_S2r2RT0-24M7FKXxZlfIbwkexizB8SCqln4c7chJEKGt3SLmK9jlkrFmtMfx1tD_dzd07UktS652jXpDqsG-kcDVgulf7zdxdhKlfs/s640/16.JPG" width="640" /></a></div>
<br />
Odmah serviramo s tagliatellama uz stari parmezan.<br />
<br />
<br />
<br />Pellaprathttp://www.blogger.com/profile/03620290804875857792noreply@blogger.com0