{"id":2024,"date":"2020-12-10T03:21:46","date_gmt":"2020-12-10T02:21:46","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=2024"},"modified":"2020-12-10T03:21:46","modified_gmt":"2020-12-10T02:21:46","slug":"oso-buko","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/oso-buko\/","title":{"rendered":"Oso-buko"},"content":{"rendered":"<p><strong><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-2025\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2020\/12\/Oso-buko-550x367.jpg\" alt=\"Oso-buko\" width=\"550\" height=\"367\" \/><br \/>\n<\/strong><\/p>\n<h3><strong>Oso-buko je specijalitet nad specijalitetima, poreklom iz italijanske kuhinje. Ne vredi pri\u010da dok ga ne probate.<\/strong><\/h3>\n<h2 class=\"sastojci\">Sastojci<\/h2>\n<ul>\n<li>4 tele\u0107e kolenice, oko 1,2 kg (obavezna je kost!)<\/li>\n<li>so, biber<\/li>\n<li>2 ka\u0161ike bra\u0161na<\/li>\n<li>3 ka\u0161ike ulja<\/li>\n<li>3 glavice seckanog crnog luka<\/li>\n<li>3 \u010dena drobljenog belog luka<\/li>\n<li>o\u010di\u0161\u0107ena veza zeleni<\/li>\n<li>2,5 dl gove\u0111eg bujona<\/li>\n<li>1,5 dl belog vina<\/li>\n<li>2 ka\u0161ike soka paradajza ili jedan ve\u0107i olju\u0161ten i iseckan presan paradajz<\/li>\n<li>20 g maslaca<\/li>\n<li>maj\u010dina du\u0161ica, ruzmarin, lovor<\/li>\n<\/ul>\n<p>Kolenice posolite i pobiberite, uvaljajte u bra\u0161no i pr\u017eite na ulju da po\u017eute. Sklonite na tanjir, i na istom ulju propr\u017eite crni i beli luk, dodajte o\u010di\u0161\u0107enu i iseckanu zelen, pr\u017eite jo\u0161 1-2 minuta, ulijte bujon, vino, sok paradajza i za\u010dinite maj\u010dinom du\u0161icom, ruzmarinom i lovorom. Ne treba soliti jer je vino slano. U posudu za pe\u010denje stavite otopljen maslac, pore\u0111ajte kolenice, prelijte sosom i pecite u rerni na 160-180 stepeni oko sat i po vremena.<\/p>\n<div class=\"savet\"><\/div>\n<p>Ko\u0161tana sr\u017e je najva\u017eniji sastojak oso-buka, koji mu daje karakteristi\u010dan ukus (<em>osso buco<\/em> zna\u010di \u201e\u0161uplja kost\u201d). Tradicionalno, slu\u017ei se tako \u0161to se kolenica stavi na tanjir i prelije saftom u kome se dinstala u rerni, a ka\u0161ika za ko\u0161tanu sr\u017e je obavezni deo escajga.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oso-buko je specijalitet nad specijalitetima, poreklom iz italijanske kuhinje. Ne vredi pri\u010da dok ga ne probate. Sastojci 4 tele\u0107e kolenice, oko 1,2 kg (obavezna je kost!) so, biber 2 ka\u0161ike bra\u0161na 3 ka\u0161ike ulja&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":2025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[206,458],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Oso-buko | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Oso-buko je specijalitet nad specijalitetima, poreklom iz italijanske kuhinje. 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