stdClass Object ( [id] => 595656 [title] => Jeste li probali spremiti gregadu na Pažaninov način? Jedan sastojak osigurava poseban gušt [alias] => jeste-li-probali-spremiti-gregadu-na-pazaninov-nacin-jedan-sastojak-osigurava-poseban-gust [catid] => 263 [published] => 1 [introtext] => [fulltext] =>

"Ledeno do boli, ali NAPOKON kupanje, more, sol. Sezona otvorena" - obznanio je ovih dana splitski chef Ivan Pažanin, poznati zaljubljenik u ljeto, plivanje i svoju omiljenu vikend oazu, u kojoj se prepušta bakanalijama na teraci i upijanju sunčevog soka ispod nje.

Kad smo već kod bakanalija, popularni splitski kuhar ovih je dana plijenio pažnju i na popularnom šibenskom "Chef's Stageu", na kojem je briljirao s pašta fažolom na brujet.

Premda, nažalost, nemamo njegovu ricetu za navedenu sjajnu kombinaciju, imamo onu za gregadu...

GREGADA NA IVANOV NAČIN

SASTOJCI

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svjeći peršin

cherry rajčice 

POSTUPAK

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

"Za dobru gregadu treba biti kvalitetna bijela riba. Za poseban gušt volim dodati par kapi domaće kvasine odležane 5-6 godina" - napomenuo je popularni Splićanin.

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"Ledeno do boli, ali NAPOKON kupanje, more, sol. Sezona otvorena" - obznanio je ovih dana splitski chef Ivan Pažanin, poznati zaljubljenik u ljeto, plivanje i svoju omiljenu vikend oazu, u kojoj se prepušta bakanalijama na teraci i upijanju sunčevog soka ispod nje.

Kad smo već kod bakanalija, popularni splitski kuhar ovih je dana plijenio pažnju i na popularnom šibenskom "Chef's Stageu", na kojem je briljirao s pašta fažolom na brujet.

Premda, nažalost, nemamo njegovu ricetu za navedenu sjajnu kombinaciju, imamo onu za gregadu...

GREGADA NA IVANOV NAČIN

SASTOJCI

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svjeći peršin

cherry rajčice 

POSTUPAK

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

"Za dobru gregadu treba biti kvalitetna bijela riba. Za poseban gušt volim dodati par kapi domaće kvasine odležane 5-6 godina" - napomenuo je popularni Splićanin.

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chefs00
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Društvena mrežaPOST ZA PRSTE POLIZAT'

Jeste li probali spremiti gregadu na Pažaninov način? Jedan sastojak osigurava poseban gušt

Piše M.K.
26. ožujka 2019. - 16:18
chefs00

"Ledeno do boli, ali NAPOKON kupanje, more, sol. Sezona otvorena" - obznanio je ovih dana splitski chef Ivan Pažanin, poznati zaljubljenik u ljeto, plivanje i svoju omiljenu vikend oazu, u kojoj se prepušta bakanalijama na teraci i upijanju sunčevog soka ispod nje.

Kad smo već kod bakanalija, popularni splitski kuhar ovih je dana plijenio pažnju i na popularnom šibenskom "Chef's Stageu", na kojem je briljirao s pašta fažolom na brujet.

Premda, nažalost, nemamo njegovu ricetu za navedenu sjajnu kombinaciju, imamo onu za gregadu...

GREGADA NA IVANOV NAČIN

SASTOJCI

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svjeći peršin

cherry rajčice 

POSTUPAK

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krum...

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15. svibanj 2024 10:29