{"id":215,"date":"2018-10-07T19:39:25","date_gmt":"2018-10-07T17:39:25","guid":{"rendered":"http:\/\/slovopres.com\/kuvar\/?p=215"},"modified":"2020-09-13T02:08:52","modified_gmt":"2020-09-13T00:08:52","slug":"dagnje-na-buzaru","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/dagnje-na-buzaru\/","title":{"rendered":"Dagnje na buzaru"},"content":{"rendered":"<p><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/Dagnje-na-buzaru-e1541369185425.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter  wp-image-412\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/Dagnje-na-buzaru-e1541369185425.jpg\" alt=\"Dagnje na buzaru\" width=\"523\" height=\"428\" \/><\/a><\/p>\n<div class=\"posno\">POSNO!<\/div>\n<p>Oni koji vole dagnje, sigurno ovaj recept stavljaju kao <strong>prvi na svoju gastronomsku top-listu<\/strong>. Pored toga \u0161to je jelo ukusno i \u0161to se vrlo jednostavno pravi, ka\u017eu i da je afrodizijak. Fotografije su iz januara 2013, majstor-kuvar je <a href=\"https:\/\/www.facebook.com\/vesna.obradovich?directed_target_id=0\">Vesna Obradovic<\/a>, a fotograf Milja Luki\u0107. Ispostavi\u0107e se na kraju \u2013 vrlo lo\u0161 fotograf jer je bolji gurman (kad su dagnje bile gotove, navalila je da ih jede, pa zaboravila da fotografi\u0161e finalni proizvod). Ali, bez brige \u2013 poslednja u nizu fotografija spremanja pokazuje kakvo je jelo, s tim \u0161to je ovde jo\u0161 uvek u \u0161erpi, a ne na tanjiru.<\/p>\n<p>Vesna \u017eivi u Bariju, Bari je na jugu Italije, i u januaru, kad sam bila kod nje, bilo je prili\u010dno toplo, jo\u0161 je i na moru&#8230; Koristile smo sve blagodeti mediteranske kuhinje. Ina\u010de, u Italiji je pravilo da <strong>dagnje jedete u svim mesecima koji imaju slovo R u imenu<\/strong>: januar, februar, mart, april, septembar, oktobar, novembar i decembar. Dakle, u maju, junu, julu i avgustu Italijani ne jedu dagnje \u2013 nije da ih nema u moru, ali ka\u017eu da nemaju dobar ukus.<\/p>\n<h3>Mera za recept nema jer sve zavisi od ukusa. Za po\u010detak, kupile smo punu kesu dagnji, a posle je sve i\u0161lo po ose\u0107aju.<\/h3>\n<h2 class=\"sastojci\">Sastojci<\/h2>\n<ul>\n<li>1 kg o\u010di\u0161\u0107enih dagnji<\/li>\n<li>3 \u0161argarepe<\/li>\n<li>1 pa\u0161kanat<\/li>\n<li>1-2 struka celera<\/li>\n<li>3-4 \u010dena belog luka<\/li>\n<li>1-1,5 dl belog vina<\/li>\n<\/ul>\n<p>1. Dagnje se kupuju \u201ena metar\u201d, pa kad odredite koliku \u0107ete du\u017einu, onda vam je izmere koliko je te\u0161ka.<\/p>\n<p>2. Dobro operite dagnje \u2013 prvo skinite svu travu i \u201elijane\u201d koje ih dr\u017ee, pa onda \u010detkom skidajte sve \u0161to se nalazi na njima dok ne postanu sjajne i sasvim \u010diste. Isperite ih u nekoliko voda. Ovaj korak izgleda kao \u201epodrazumevaju\u0107i\u201d, ali je mo\u017eda i najbitniji u celom procesu. <strong>Dagnje koje imaju \u010dudan miris ili boju, kao i one koje su se otvorile \u2013 bacite<\/strong>.<\/p>\n<p>3. Sitno naseckajte beli luk i propr\u017eite ga na ulju tek toliko da zamiri\u0161e.<\/p>\n<p><a href=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-217\" src=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema.jpg\" alt=\"priprema dagnji\" width=\"800\" height=\"800\" srcset=\"https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema.jpg 800w, https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema-150x150.jpg 150w, https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema-300x300.jpg 300w, https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema-768x768.jpg 768w, https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema-160x160.jpg 160w, https:\/\/slovopres.com\/kuvar\/wp-content\/uploads\/2018\/10\/priprema-320x320.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>4. Krupno narendajte \u0161argarepu i pa\u0161kanat (<strong>odnos \u0161argarepe i pa\u0161kanata je 3:1<\/strong>) i isecite na kolutove stabljike celera (koliko god da stavite, ne\u0107e biti vi\u0161ak), pa propr\u017eite s belim lukom.<\/p>\n<p>5. Ovo je trenutak kad dodajete o\u010di\u0161\u0107ene dagnje.<\/p>\n<p>6. Uspite belo vino, tek da vam se jelo ne lepi za posudu. <strong>Belo vino je razlog \u0161to nema potrebe da dodajete so, ono daje slan ukus<\/strong>. Naravno, ako volite, mo\u017eete malo i da posolite. Sve dobro prome\u0161ajte i dr\u017eite jo\u0161 neko vreme na vatri. Servirajte odmah.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>POSNO! Oni koji vole dagnje, sigurno ovaj recept stavljaju kao prvi na svoju gastronomsku top-listu. Pored toga \u0161to je jelo ukusno i \u0161to se vrlo jednostavno pravi, ka\u017eu i da je afrodizijak. Fotografije su&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[30],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dagnje na buzaru | Miljin kuvar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/slovopres.com\/kuvar\/dagnje-na-buzaru\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dagnje na buzaru | Miljin kuvar\" \/>\n<meta property=\"og:description\" content=\"POSNO! Oni koji vole dagnje, sigurno ovaj recept stavljaju kao prvi na svoju gastronomsku top-listu. Pored toga \u0161to je jelo ukusno i \u0161to se vrlo jednostavno pravi, ka\u017eu i da je afrodizijak. 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