{"id":1463,"date":"2018-10-02T20:04:47","date_gmt":"2018-10-02T18:04:47","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=1463"},"modified":"2019-06-04T23:45:21","modified_gmt":"2019-06-04T21:45:21","slug":"parmigiana","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=1463","title":{"rendered":"PARMIGIANA"},"content":{"rendered":"<p>Parmigiana je slo\u017eenac od patli\u0111ana. Jelo je poteklo iz Italije, a svaka regija ga sprema na svoj na\u010din. Ipak, parmigiana sa Sicilije se smatra originalnim receptom. Ovo jelo mo\u017eete poslu\u017eiti kao predjelo, samostalno jelo ili dodatak mesu. Za slo\u017eenac vam treba patli\u0111an, umak od raj\u010dica i parmezan. Jako je jednostavan i jako ukusan.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Parmigianu mo\u017eete raditi i s tikvicama, mo\u017eete kombinirati razli\u010dite sireve i za\u010dine. Ja sam do\u0161la do svojeg savr\u0161enog omjera. Koristim dvije vrste sira, grana padano i bijeli cheddar, cijeli slo\u017eenac pospem naribanim sirom, bosiljkom i kru\u0161nim mrvicama, a za\u010dine stavljam samo u umak od raj\u010dica.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1480\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/20D04E3B-52BA-4185-A1C1-AEF635E45E57.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/20D04E3B-52BA-4185-A1C1-AEF635E45E57.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/20D04E3B-52BA-4185-A1C1-AEF635E45E57-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1479\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/7285BF03-4EA5-4609-A368-B9BCD1D90313.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/7285BF03-4EA5-4609-A368-B9BCD1D90313.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/7285BF03-4EA5-4609-A368-B9BCD1D90313-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>&nbsp;<\/p>\n<blockquote>\n<h3>PARMIGIANA<\/h3>\n<\/blockquote>\n<p>SASTOJCI<\/p>\n<ul>\n<li>1 kg patli\u0111ana ( 2 ve\u0107a komada)<\/li>\n<li>500 ml pelata (sjeckanih na komadi\u0107e)<\/li>\n<li>100 g grana padana ili ribanca<\/li>\n<li>100 g bijelog cheddara ili dugog mekog sira ( gauda, podravec)<\/li>\n<li>100 ml maslinovog ulja (50 ml za premazivanje patli\u0111ana i 50 ml za umak od raj\u010dica)<\/li>\n<li>1 manja glavica luka<\/li>\n<li>2 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<li>2 \u017elice sjeckanog bosiljka, svje\u017ei ili suhi (jedna \u017eli\u010dica za umak i jedna za posip)<\/li>\n<li>1 \u017eli\u010dica \u0161e\u0107era<\/li>\n<li>\u017eli\u010dica soli<\/li>\n<li>pola \u017eli\u010dice kajenskog para<\/li>\n<li>2 \u017elice kru\u0161nih mrvica<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>PRIPREMA<\/p>\n<ol>\n<li>Prvo \u0107emo napraviti umak od raj\u010dica.<\/li>\n<li>Luk iskidajte na sitne komade pa ga popr\u017eite na malo maslinovog ulja. Kada postane staklast ulijte pelate, dodajte \u010de\u0161njeve \u010de\u0161njaka (u komadu) i za\u010dine (\u0161e\u0107er, sol, kajenski papar i jednu \u017eli\u010dicu bosiljka). Kuhajte pola sata na umjerenoj vatri uz povremeno mije\u0161anje. Po potrebi dosolite. Nakon pola sata ugasite, maknite s vatre, pustite malo da odstoji pa dodajte 50 ml maslinovog ulja.<\/li>\n<li>U me\u0111uvremenu pe\u0107nicu ugrijte na 180 stupnjeva.<\/li>\n<li>Patli\u0111ane operite, odstranite dio na kojem je stapka pa ih izre\u017eite na fete debljine 3-4 centimetra. Ja ostavljam koru na patli\u0111anima, ali vi je mo\u017eete oguliti ako vam smeta.<\/li>\n<li>Na lim za pe\u010denje stavite papir za pe\u010denje, fete patli\u0111ana prema\u017eite maslinovim uljem pa ih poslo\u017eite na lim.<\/li>\n<li>Pecite ih 30 minuta.<\/li>\n<li>Naribajte obje vrste sira.<\/li>\n<li>Tre\u0107inu sira odvojite, dodajte mu \u017elicu bosiljka i dvije \u017elice kru\u0161nih mrvica.<\/li>\n<\/ol>\n<p>SLAGANJE<\/p>\n<ol>\n<li>Na dno vatrostalne posude stavite malo umaka od raj\u010dica pa ga razma\u017eite po dnu.<\/li>\n<li>Poslo\u017eite fete patli\u0111ana, zalijte umakom i pospite sirom. Ponovite isto (patli\u0111ani, umak i sir).<\/li>\n<li>Tre\u0107i red patli\u0111ana podlijte umakom i pospite mje\u0161avinom sira, bosiljka i kru\u0161nih mrvica.<\/li>\n<li>Pecite 35-40 minuta.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parmigiana je slo\u017eenac od patli\u0111ana. Jelo je poteklo iz Italije, a svaka regija ga sprema na svoj na\u010din. Ipak, parmigiana sa Sicilije se smatra originalnim receptom. Ovo jelo mo\u017eete poslu\u017eiti kao predjelo, samostalno jelo ili dodatak mesu. Za slo\u017eenac vam treba patli\u0111an, umak od raj\u010dica i parmezan. Jako je jednostavan i jako ukusan. &nbsp; &nbsp; [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[9,12,8],"tags":[170,172,171],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2018\/10\/20D04E3B-52BA-4185-A1C1-AEF635E45E57.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-nB","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1463"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1463"}],"version-history":[{"count":9,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1463\/revisions"}],"predecessor-version":[{"id":3622,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/1463\/revisions\/3622"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/1480"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}