SD Dojavi
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stdClass Object ( [id] => 610543 [title] => 'Ja nisam ni u jednom lokalu to doživio': majstor leskovačkog roštilja Splićanima objasnio tajne sočnosti mesa, jedno nikako ne ide uz pravi ćevap [alias] => 39-ja-nisam-ni-u-jednom-lokalu-to-dozivio-39-majstor-leskovackog-rostilja-splicanima-objasnio-tajne-socnosti-mesa-jedno-nikako-ne-ide-uz-pravi-cevap [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

U Split je došao majstor leskovačkog roštilja poznat pod imenom Aco Desetka. Kuha za brojne osobe iz javnog života, a svoje je vještine Splićanima demonstrirao u restoranu Fabrique.

Ekipa "Only Food and Horses" popričala je s njim o razlozima što je leskovački roštilj toliko omiljen diljem Hrvatske.

"Zna se da roštilj inače potječe s Kavkaza. Preko Grčke, Makedonije i Turske, stigao je tako i do Leskovca. Sama priprema mesa traži najmanje 24 do 48 sati održavanja. Što je taj prednji dio, juneća prednja četvrt šarenija, što je malo više prošarana masnijim dijelovima, i ćevap će biti sočniji...", objašnjava Aco.

 

"Bez prave vatre nema ni pravog leskovačkog ćevapa... Upravo ta "skara", kako kažu Makedonci, živa vatra, daju zapravo tu slast roštilju", napominje i o važnosti kvalitetne vatre.

Jedno ipak nikako ne ide uz pravi, kvalitetni roštilj.

"Ja nikad nisam doživio ni u jednom lokalu da se služe majoneza i kečap", kaže tako stručnjak.

"Kao što je pizza sinonim za Italiju, tako možemo reći da je i leskovački roštilj sinonim za prostor bivše Jugoslavije", završava.

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U Split je došao majstor leskovačkog roštilja poznat pod imenom Aco Desetka. Kuha za brojne osobe iz javnog života, a svoje je vještine Splićanima demonstrirao u restoranu Fabrique.

Ekipa "Only Food and Horses" popričala je s njim o razlozima što je leskovački roštilj toliko omiljen diljem Hrvatske.

"Zna se da roštilj inače potječe s Kavkaza. Preko Grčke, Makedonije i Turske, stigao je tako i do Leskovca. Sama priprema mesa traži najmanje 24 do 48 sati održavanja. Što je taj prednji dio, juneća prednja četvrt šarenija, što je malo više prošarana masnijim dijelovima, i ćevap će biti sočniji...", objašnjava Aco.

 

"Bez prave vatre nema ni pravog leskovačkog ćevapa... Upravo ta "skara", kako kažu Makedonci, živa vatra, daju zapravo tu slast roštilju", napominje i o važnosti kvalitetne vatre.

Jedno ipak nikako ne ide uz pravi, kvalitetni roštilj.

"Ja nikad nisam doživio ni u jednom lokalu da se služe majoneza i kečap", kaže tako stručnjak.

"Kao što je pizza sinonim za Italiju, tako možemo reći da je i leskovački roštilj sinonim za prostor bivše Jugoslavije", završava.

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shutterstock_576116530
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StoryEditorOCM
HranaKuha i poznatima

'Ja nisam ni u jednom lokalu to doživio': majstor leskovačkog roštilja Splićanima objasnio tajne sočnosti mesa, jedno nikako ne ide uz pravi ćevap

Piše L. L.
26. lipnja 2019. - 14:22
PREMIUM
shutterstock_576116530

U Split je došao majstor leskovačkog roštilja poznat pod imenom Aco Desetka. Kuha za brojne osobe iz javnog života, a svoje je vještine Splićanima demonstrirao u restoranu Fabrique.

Ekipa "Only Food and Horses" popričala je s njim o razlozima što je leskovački roštilj toliko omiljen diljem Hrvatske.

"Zna se da roštilj inače potječe s Kavkaza. Preko Grčke, Makedonije i Turske, stigao je tako i do Leskovca. Sama priprema mesa traži najmanje 24 do 48 sati održavanja. Što je taj prednji dio, juneća prednja četvrt šarenija, što je malo više prošarana masnijim dijelovima, i ćevap će biti sočniji...", objašnjava Aco.

 

"Bez prave vatre nema ni pravog leskovačkog ćevapa... Upravo ta "skara", kako kažu Makedonci, živa vatra, daju zapravo tu slast roštilju", napominje...

#ĆEVAPI#LESKOVAČKI ROŠTILJ#ACO DESETKA
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19. svibanj 2024 12:59