{"id":25212,"date":"2020-01-05T15:45:37","date_gmt":"2020-01-05T15:45:37","guid":{"rendered":"https:\/\/goprovence.ru\/ext-s-dimljena-govedina-i-svinjetina\/"},"modified":"2020-01-05T15:45:37","modified_gmt":"2020-01-05T15:45:37","slug":"ext-s-dimljena-govedina-i-svinjetina","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/hr\/ext-s-dimljena-govedina-i-svinjetina\/","title":{"rendered":"Ext s dimljena govedina i svinjetina"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d5f821f7d6a8098160b725c8ccad8e8f.jpg\" \/><\/p>\n<p> SASTOJCI <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 kg govedine lopatice<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">500 g dimljenog svinjskog mesa<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 g slanine<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">125 g svinjskih \u0448\u043a\u0443\u0440\u043e\u043a<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">2 velika luka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 \u010de\u0161nja \u010de\u0161njaka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 srednje mrkve<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 lovorov list<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 tsp. mljevene maj\u010dine du\u0161ice<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">prstohvat cimeta<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">750 ml suhog crnog vina<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">0,5 \u0161alice konjaka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">bra\u0161no<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 \u017elice. l. maslaca<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sol, svje\u017ee mljeveni crni papar<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">KORAK PO KORAK RECEPT ZA PRIPREMU<\/h2>\n<p>Korak 1<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/76d09bbbdd5bf41efb8d07a9797f90dd.jpg\" \/><\/p>\n<p> Meso oprati. Govedinu i svinjetinu nare\u017eite na kockice i sa strane 4 cm, suha ko\u017ee \u2013 tanke slamke, salo \u2013 male kockice. Luk, \u010de\u0161njak i mrkvu o\u010distiti. Luk i mrkvu izrezati na velike komade, \u010de\u0161njak ostaviti kao \u0161to je. <\/p>\n<p>Korak 2<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/df2428042eae8f7c1013afffe7ff2ee7.jpg\" \/><\/p>\n<p> Staviti u veliku zdjelu komade mesa i povr\u0107a, dodati timijan, cimet i lovorov list, sol i papar. Sipati vino, promije\u0161ati i ostaviti na 2 h <\/p>\n<p>Korak 3<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/b19c82b611d3690eb43e426ab005e5e5.jpg\" \/><\/p>\n<p> Izvadite meso iz marinade, \u043e\u0431\u0441\u0443\u0448\u0438\u0442\u044c i uvaljati u bra\u0161no. Marinada s povr\u0107em spremi. U pr\u017eenje kositra pr\u017eite komade slanine, 5 min. Pomak \u0448\u043a\u0432\u0430\u0440\u043a\u0438 u zdjelu, dodajte u tavu maslac i porcije pr\u017eiti govedinu i svinjetinu, na 5 min. svaki. Sipati konjak i kuhati dok se teku\u0107ina potpuno ne \u0432\u044b\u043f\u0430\u0440\u0438\u0442\u0441\u044f. <\/p>\n<p>Korak 4<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d1683407da8592d4dd0ba2667443712b.jpg\" \/><\/p>\n<p> Slo\u017eiti sve meso i \u0437\u0430\u043c\u0430\u0440\u0438\u043d\u043e\u0432\u0430\u043d\u043d\u044b\u0435 povr\u0107e u \u0442\u043e\u043b\u0441\u0442\u043e\u0441\u0442\u0435\u043d\u043d\u0443\u044e tavu ili lonac, dodati svinjskih ko\u017ee. Ulijte marinadu, \u010dvrsto zatvoriti i staviti u zagrijanu na 160\u00b0C pe\u0107nicu na 3 sati<Br \/>Poslu\u017eite uz pire krumpir ili sa \u0161irokim zube. <\/p>\n<p> Doma\u0107ica napomena<br \/>\n Ve\u0107ina ljudi Provence \u010dini zemlja vje\u010dnog ljeta \u2013 vru\u0107e sunce, toplo more, procvat lavanda&#8230; I kada \u010duje\u0161 pri\u010de mje\u0161tana o tome \u0161to se tamo o\u0161tre zime, primio je za flert. Naravno, dok je \u017eivio u raju, gledajte na ne\u0161to \u017eale, da nije jako ljubomorni! Me\u0111utim, nakon \u0161to je poku\u0161ao ext, jedno od klasi\u010dnih \u043f\u0440\u043e\u0432\u0430\u043d\u0441\u0430\u043b\u044c\u0441\u043a\u0438\u0445 jela, postaje jasno da nema \u043a\u043e\u043a\u0435\u0442\u0441\u0442\u0432\u0430 nema to se mo\u017ee kuhati i jesti, samo kada prozor prisutan mo\u0107ni ledeni vjetar maestral i iza\u0107i iz ku\u0107e, nema \u0161anse. Gle, u one dane, u svakoj ku\u0107i Provence pripremaju njegovo veli\u010danstvo EXT.<Br \/><Br \/>To ime potje\u010de ili od \u0441\u0442\u0430\u0440\u043e\u0438\u0441\u043f\u0430\u043d\u0441\u043a\u043e\u0433\u043e <i>dabar<\/i>, \u0161to zna\u010di &#8220;gula\u0161&#8221;, ili od \u043e\u043a\u0441\u0438\u0442\u0430\u043d\u0441\u043a\u043e\u0433\u043e <i>adobar<\/i> \u2013 &#8220;stil&#8221;. I jedno i drugo podjednako su pogodni za jelo \u2013 sastojci i polo\u017eili, i \u0442\u0443\u0448\u0430\u0442. Ne \u0430\u0431\u044b kao i u posebnim slo\u017eenaca \u0434\u043e\u0431\u044c\u0435\u0440\u0430\u0445 i ne manje od tri dana!<Br \/><Br \/>\u0414\u043e\u0431\u044c\u0435\u0440 \u2013 to je okrugla kerami\u010dka \u043f\u043e\u0441\u0443\u0434\u0438\u043d\u0430 s uskim grlom promjera oko 10-12 vidi Stog proizvode u takvu posudu prili\u010dno te\u0161ko, ali pri stavljanju van iz njega gotovo ne ispari sok. Tehnologija pripreme je jednostavna \u2013 meso i povr\u0107e izrezati srednje komade i no\u0107 \u043c\u0430\u0440\u0438\u043d\u0443\u044e\u0442 u bijelom ili crnom vinu. Zatim \u0440\u0430\u0441\u043a\u043b\u0430\u0434\u044b\u0432\u0430\u044e\u0442 slojeva u tavi, dodati za\u010dine i \u0442\u0443\u0448\u0430\u0442 na laganoj vatri (u stara vremena \u0442\u0443\u0448\u0438\u043b\u0438 na \u043e\u0441\u0442\u044b\u0432\u0430\u044e\u0449\u0438\u0445 ugljen) gotovo cijelu no\u0107. S povr\u0161ine \u043e\u0441\u0442\u044b\u0432\u0448\u0435\u0433\u043e \u0434\u043e\u0431\u0430 odstranjuju masno\u0107e i ponovno zagrijavanje na jako malom vatri 2-3 sata. Tek nakon toga jelo se poslu\u017euje na stol.<Br \/><Br \/>Zbog takva \u043d\u0435\u0441\u043f\u0435\u0448\u043d\u043e\u0441\u0442\u044c, po na\u0161em mi\u0161ljenju, \u010dinjenica da je maestral bjesni u Provansi tjednima, tako da ne \u017euri. Sada, kada ext postao vrlo moderno jelo i da ga slu\u017ei \u010dak i u pari\u0161kim restoranima, jedva ga kuhaju tako dugo. Recept koji vam nudimo, tako\u0111er napisan na temelju suvremene stvarnosti.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>SASTOJCI 1 kg govedine lopatice 500 g dimljenog svinjskog mesa 100 g slanine 125 g svinjskih \u0448\u043a\u0443\u0440\u043e\u043a 2 velika luka 3 \u010de\u0161nja \u010de\u0161njaka 3 srednje mrkve 1 lovorov list 1 [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":25213,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-25212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts\/25212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/comments?post=25212"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts\/25212\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/media\/25213"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/media?parent=25212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/categories?post=25212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/tags?post=25212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}