{"id":115484,"date":"2020-01-05T21:36:25","date_gmt":"2020-01-05T21:36:25","guid":{"rendered":"https:\/\/goprovence.ru\/dodamo-goveje-meso-in-prekajene-svinjine\/"},"modified":"2020-01-05T21:36:25","modified_gmt":"2020-01-05T21:36:25","slug":"dodamo-goveje-meso-in-prekajene-svinjine","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/sl\/dodamo-goveje-meso-in-prekajene-svinjine\/","title":{"rendered":"Dodamo goveje meso in prekajene svinjine"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d58d4452b3eedb17b1fafe2466ef36cf.jpg\" \/><\/p>\n<p> SESTAVINE <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 kg govejega mesa rezilo<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">500 g prekajene svinjine<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 gramov ma\u0161\u010dobe<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">125 g svinjske ko\u017ee<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">2 veliki \u010debuli<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 stroki \u010desna<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 srednje korenje<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 Lovorjev list<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">1 tsp tleh timijan<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u0161\u010depec tleh cimet<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">750 ml, suho rde\u010de vino<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">0.5 Skodelice \u017eganja<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">moke<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">3 jedilni \u017elici. maslo<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sol, sve\u017ee zmlet \u010drni poper<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">KORAK-PO-KORAK RECEPT<\/h2>\n<p>Korak 1<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/dbc664d2ed8918e9d2d14743a6c47d68.jpg\" \/><\/p>\n<p> Sperite meso. Govedino in svinjino nare\u017eemo na kocke s stranicami 4 cm, svinjske ko\u017ee \u2013 tanke trakove, ma\u0161\u010dobe \u2013 majhne kocke. \u010cebulo, \u010desen in korenje za \u010di\u0161\u010denje. \u010cebulo in korenje nare\u017eemo na velike kose, \u010desen pustite kot je. <\/p>\n<p>Korak 2<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/7708bd26e7d7abf485a1711f3e816980.jpg\" \/><\/p>\n<p> Kraj, v veliko skledo, ko\u0161\u010dkov mesa in zelenjave, dodamo timijan, cimet in Lovorjev list, sol in poper. Nalijemo v vino, preme\u0161amo in pustimo stati 2 uri. <\/p>\n<p>Korak 3<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/29a7e2d960d7c5985e64ea4edf397408.jpg\" \/><\/p>\n<p> Za meso vzamemo iz marinade, osu\u0161ite in roll v moki. Marinado z zelenjavo obdr\u017eati. V ponev fry rezine slanine, 5 min. za Premik skorje v skledo, dodamo v ponev maslo in prepra\u017eimo dele iz govejega in svinjskega mesa, za 5 min vsak. Prelijemo v konjak in kuhamo, dokler se teko\u010dina izpari. <\/p>\n<p>Korak 4<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/b229da15dfd540940d8885ed6fe3d709.jpg\" \/><\/p>\n<p> Mimo mesa in vlo\u017eene zelenjave v debelimi stenami ponev ali lonec, dodamo svinjsko ko\u017eo. Prelijemo z marinado, tesno zaprite in postavite v ogreti 160\u00b0C pe\u010dica za 3 ure.<Br \/>Ponudimo s pire krompirjem ali \u0161iroko testenine. <\/p>\n<p> Za snemanje<br \/>\n Ve\u010dina ljudi Provence zdi, da je dr\u017eava ve\u010dno poletje \u2013 vro\u010de sonce, toplo morje, cvetenje sivke&#8230; In ko sli\u0161i\u0161 zgodbe o lokalnih prebivalcev o tem, kaj je ostro zimo, jo odnesite za spogledovanje. Seveda, ki \u017eivijo v Raju, je treba za kaj se prito\u017eujejo, da ne-tako ljubosumen! Vendar, ob dodati, ena od klasi\u010dnih provansalsko jedi, postane jasno, da ni coquetry tak\u0161na je mogo\u010de kuhati in jesti, samo ob oknu, je divja mogo\u010dne ledene Mistral in dobite iz hi\u0161e, ni mogo\u010de. Toda v tistih dneh je vsaka hi\u0161a Provanse kuhanje njegovo Veli\u010danstvo, EXT.<Br \/><Br \/>To je bilo ime, ki izhajajo iz starostenkova <i>dabar<\/i>, kar pomeni, &#8220;ga\u0161enje&#8221; ali Occitan <i>adobar<\/i> \u2013 &#8220;dolo\u010diti.&#8221; Obe enako primerna za posodo sestavine in stack, in obaro. In ne tako ali tako, vendar v posebni posodi deberah in ne manj kot tri dni!<Br \/><Br \/>Dobler je okrogla kerami\u010dna posoda z ozkim vratom s premerom pribli\u017eno 10-12 cm Dati hrano v ponvi je te\u017eko, ampak ko spopadov iz njega skoraj izhlapi sokovi. Tehnologija izdelave preprostih mesa in zelenjave so cut srednje kosov na dan, marinirane v belo ali rde\u010de vino. Nato iz plasti v ponvi, dodamo za\u010dimbe in gola\u017e na po\u010dasen ogenj (v starih \u010dasih je bil poga\u0161en ob hlajenje \u017eerjavici) ve\u010dino no\u010di. Iz povr\u0161ine ohladi doba odstranite ma\u0161\u010dobe in toplote spet na zelo nizko toploto za 2-3 ur. Samo potem jed postre\u017eemo na mizo.<Br \/><Br \/>Razlogov za to po\u010dasnost, po na\u0161em mnenju, Mistral je divjala v Provansi za tedna, tako ne mudi. Zdaj, ko EXT je postala zelo v modi jed, in tudi to je bil v Pari\u0161kih restavracijah, je malo verjetno je kuhana za tako dolgo. Recept, ki jih ponujamo, je tudi napisana na podlagi trenutne realnosti.<\/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>SESTAVINE 1 kg govejega mesa rezilo 500 g prekajene svinjine 100 gramov ma\u0161\u010dobe 125 g svinjske ko\u017ee 2 veliki \u010debuli 3 stroki \u010desna 3 srednje korenje 1 Lovorjev 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":115485,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[170],"tags":[],"class_list":["post-115484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-povezane-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/posts\/115484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/comments?post=115484"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/posts\/115484\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/media\/115485"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/media?parent=115484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/categories?post=115484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/sl\/wp-json\/wp\/v2\/tags?post=115484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}