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Koji vi sir stavljate na pizzu? Ako je odgovor "Sir za pizzu" oprostite nam što vas sad malo sažalijevamo. Sir za pizzu, baš kao i šunka za pizzu niti su za pizzu niti za uživanje u hrani. Preskočite, zaboravite. Odaberite mudro.

Kad je riječ o vrstama sira koje se najbolje ponašaju na pizzi, među najvećim su favoritima gouda i mozzarella. Međutim, pored tog popularnog dua postoji još jako puno vrsta sira koje vrijedi isprobati na pizzu. Da vi ne biste morali, za to se već pobrinuo netko drugi, a izvještaji o tim manje ili više uspjelim pokusima pomno su zabilježeni na cijelom nizu foruma, društvenih mreža, blogova i web stranica. Kad je riječ o pizzi, nismo lijeni upustiti se u temeljito istraživanje pa smo sve pročitano saželi u par natuknica pa birajte prema onome što vam je cilj: da se sir lijepo topi, da okusom fino nadopunjuje pizzu ili da se neodoljivo rasteže na vreloj pizzi. Neke vrste ispunjavaju sve uvjete.

Koliko smo uspjeli utvrditi, što proučavanjem tuđih eksperimenata, što na temelju vlastitog iskustva, mozzarella je s pravom među najvećim favoritima zbog svog bogatog mliječnog okusa i izvrsne topivosti. Kad zagrizete komad pizze s mozzarellom, možete očekivati da će se lijepo rastezati, osim ako ste škrtarili. Kako mozzarella dolazi u bogatoj lepezi ponude, nije nimalo svejedno za koji ćete se tip mozzarelle odlučiti a težite li savršenstvu birajte onu od svježeg mlijeka, pakiranu u plastičnoj ambalaži, a ne u slanoj vodi. Drugi najbolji izbor je mozzarella od punomasnog mlijeka jer je kremasta i bogata.

Ako ste mislili da ćete nakon mozzarelle naići na goudu, varate se: puno više pohvala dobio je talijanski sir provolone. Topi se za nijansu slabije od mozzarelle ali joj sjajno nadopunjava okus pa ih mnoge pizzerije kombiniraju. Kod ove vrste polutvrdog sira postoje poprilične razlike ovisno o vremenu sazrijevanja pa ako pizzi želite dodati više okusa, birajte picante, koji je odležao nešto duže, a ako biste željeli pojačati kremasti dojam mozzarelle, odaberite provolone dolce.

Fontina se topi gotovo jednako lijepo kao provolone i mozzarella, jamči također sasvim finu rastezljivost koja mnoge veseli, a okusom je daleko zanimljivija od spomenute dvije vrste sira. Premda joj je okus blag, ima lijepu natruhu oštrine koja podsjeća na cheddar.

I cheddar je također dobar izbor, zbog svog bogatog orašastog okusa i zbog dobre teksture koja mu daje rastezljivost, ali mu ujedno omugućuje da ostane mekan čak i kad se pizza pomalo ohladila. Ipak, zbog svoje specifične, pomalo nametljive arome cheddar se nikad ne koristi "solo" već u kombinaciji s blažim vrstama sira. No, ako vam je cilj pikantna pizza, samo "udrite" po cheddaru, lijepo će ići uz pizze s pancetom i kobasicama.

Kad poželite promjen u od goude, potražite gruyere, švicarski sir od punomasnog kravljeg mlijeka. Unatoč tome što je klasificiran kao tvrdi sir, jako se lijepo topi, bez stvaranja mjehurića, i lijepog je pikantnog okusa. Jako je dobar izbor ako volite bijeli umak za pizzu, ali super se slaže i s klasičnim umakom od rajčice, a po pitanju nadjeva osobito dobro ide s pršutom.

Želite li malo više okusa, ali bez da se morate odreći kremaste teksture i dobre topivosti, izaberite taleggio. Bogat je i pikantan, prekrasno se topi i zadržava svoj okus kada se otopi.

Ako vam rastezljivost i topivost uopće nisu bitne, a na pizzi vas veseli nježan i osvježavajuć okus, najbolji izbor za vas je ricotta, ali obavezno u kombinaciji s mozzarellom, fontinom, gruyere ili gorgonzolom kojimasluži kao kremasta baza.

I, konačno, burrata. Savršeno ide na pizzu i na njoj se savršeno ponaša, ali uz jedan uvjet: dodajte je tek pred sam kraj pečenja, 3-5 minuta prije nego je pizza gotova, a po nekima je i to previše termičke obrade pa nježnu burratu stavljaju na pizzu tek kad je izvađena iz pećnice.

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Koji vi sir stavljate na pizzu? Ako je odgovor "Sir za pizzu" oprostite nam što vas sad malo sažalijevamo. Sir za pizzu, baš kao i šunka za pizzu niti su za pizzu niti za uživanje u hrani. Preskočite, zaboravite. Odaberite mudro.

Kad je riječ o vrstama sira koje se najbolje ponašaju na pizzi, među najvećim su favoritima gouda i mozzarella. Međutim, pored tog popularnog dua postoji još jako puno vrsta sira koje vrijedi isprobati na pizzu. Da vi ne biste morali, za to se već pobrinuo netko drugi, a izvještaji o tim manje ili više uspjelim pokusima pomno su zabilježeni na cijelom nizu foruma, društvenih mreža, blogova i web stranica. Kad je riječ o pizzi, nismo lijeni upustiti se u temeljito istraživanje pa smo sve pročitano saželi u par natuknica pa birajte prema onome što vam je cilj: da se sir lijepo topi, da okusom fino nadopunjuje pizzu ili da se neodoljivo rasteže na vreloj pizzi. Neke vrste ispunjavaju sve uvjete.

Koliko smo uspjeli utvrditi, što proučavanjem tuđih eksperimenata, što na temelju vlastitog iskustva, mozzarella je s pravom među najvećim favoritima zbog svog bogatog mliječnog okusa i izvrsne topivosti. Kad zagrizete komad pizze s mozzarellom, možete očekivati da će se lijepo rastezati, osim ako ste škrtarili. Kako mozzarella dolazi u bogatoj lepezi ponude, nije nimalo svejedno za koji ćete se tip mozzarelle odlučiti a težite li savršenstvu birajte onu od svježeg mlijeka, pakiranu u plastičnoj ambalaži, a ne u slanoj vodi. Drugi najbolji izbor je mozzarella od punomasnog mlijeka jer je kremasta i bogata.

Ako ste mislili da ćete nakon mozzarelle naići na goudu, varate se: puno više pohvala dobio je talijanski sir provolone. Topi se za nijansu slabije od mozzarelle ali joj sjajno nadopunjava okus pa ih mnoge pizzerije kombiniraju. Kod ove vrste polutvrdog sira postoje poprilične razlike ovisno o vremenu sazrijevanja pa ako pizzi želite dodati više okusa, birajte picante, koji je odležao nešto duže, a ako biste željeli pojačati kremasti dojam mozzarelle, odaberite provolone dolce.

Fontina se topi gotovo jednako lijepo kao provolone i mozzarella, jamči također sasvim finu rastezljivost koja mnoge veseli, a okusom je daleko zanimljivija od spomenute dvije vrste sira. Premda joj je okus blag, ima lijepu natruhu oštrine koja podsjeća na cheddar.

I cheddar je također dobar izbor, zbog svog bogatog orašastog okusa i zbog dobre teksture koja mu daje rastezljivost, ali mu ujedno omugućuje da ostane mekan čak i kad se pizza pomalo ohladila. Ipak, zbog svoje specifične, pomalo nametljive arome cheddar se nikad ne koristi "solo" već u kombinaciji s blažim vrstama sira. No, ako vam je cilj pikantna pizza, samo "udrite" po cheddaru, lijepo će ići uz pizze s pancetom i kobasicama.

Kad poželite promjen u od goude, potražite gruyere, švicarski sir od punomasnog kravljeg mlijeka. Unatoč tome što je klasificiran kao tvrdi sir, jako se lijepo topi, bez stvaranja mjehurića, i lijepog je pikantnog okusa. Jako je dobar izbor ako volite bijeli umak za pizzu, ali super se slaže i s klasičnim umakom od rajčice, a po pitanju nadjeva osobito dobro ide s pršutom.

Želite li malo više okusa, ali bez da se morate odreći kremaste teksture i dobre topivosti, izaberite taleggio. Bogat je i pikantan, prekrasno se topi i zadržava svoj okus kada se otopi.

Ako vam rastezljivost i topivost uopće nisu bitne, a na pizzi vas veseli nježan i osvježavajuć okus, najbolji izbor za vas je ricotta, ali obavezno u kombinaciji s mozzarellom, fontinom, gruyere ili gorgonzolom kojimasluži kao kremasta baza.

I, konačno, burrata. Savršeno ide na pizzu i na njoj se savršeno ponaša, ali uz jedan uvjet: dodajte je tek pred sam kraj pečenja, 3-5 minuta prije nego je pizza gotova, a po nekima je i to previše termičke obrade pa nježnu burratu stavljaju na pizzu tek kad je izvađena iz pećnice.

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Ovo su najbolje vrste sira za pizzu, nije sve u goudi i mozzarelli! Najbolje će se otopiti i neodoljivo rastezati...

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Koji vi sir stavljate na pizzu? Ako je odgovor "Sir za pizzu" oprostite nam što vas sad malo sažalijevamo. Sir za pizzu, baš kao i šunka za pizzu niti su za pizzu niti za uživanje u hrani. Preskočite, zaboravite. Odaberite mudro.

Kad je riječ o vrstama sira koje se najbolje ponašaju na pizzi, među najvećim su favoritima gouda i mozzarella. Međutim, pored tog popularnog dua postoji još jako puno vrsta sira koje vrijedi isprobati na pizzu. Da vi ne biste morali, za to se već pobrinuo netko drugi, a izvještaji o tim manje ili više uspjelim pokusima pomno su zabilježeni na cijelom nizu foruma, društvenih mreža, blogova i web stranica. Kad je riječ o pizzi, nismo lijeni upustiti se u temeljito istraživanje pa smo sve pročitano saželi u par natuknica pa birajte prema onome što vam je cil...

#PIZZA#SIR
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12. svibanj 2024 04:34