{"id":2178,"date":"2021-08-29T01:12:30","date_gmt":"2021-08-28T23:12:30","guid":{"rendered":"https:\/\/slovopres.com\/kuvar\/?p=2178"},"modified":"2022-01-17T04:30:40","modified_gmt":"2022-01-17T03:30:40","slug":"carske-pecurke","status":"publish","type":"post","link":"https:\/\/slovopres.com\/kuvar\/carske-pecurke\/","title":{"rendered":"Carske pe\u010durke"},"content":{"rendered":"

\"Carske<\/p>\n

Posno<\/div>\n

Carske pe\u010durke isto se zovu i na latinskom \u2013 Amanita Caesarea<\/em>. Kod nas su poznate kao: kneginja, knez, gospa, rujnica, rudnja\u010da, jaj\u010dara, kajma\u010dara, carska gljiva, blagva, kajsija\u010da, skorupnjaja\u2026<\/strong><\/h3>\n

<\/p>\n

Apropo imen\u00e2 ove pe\u010durke, svako ima opravdanje: kneginja (jeste gospodska), jaj\u010dara (raste iz „jajeta“), kajmak\u010dara (kod nas se sprema na kajmaku)… U Hrvatskoj je poznatija kao blagva (kod njih za\u0161ti\u0107ena zakonom i zabranjeno je branje), a latinski naziv je Amanita caesarea. Kako je retka a ukusna, nije ni \u010dudo \u0161to ima ba\u0161 takav, kraljevski naziv na latinskom.<\/p>\n

Gde \u0107ete je na\u0107i? Na sun\u010danim proplancima (iako je pe\u010durka) do 1.000 m nadmorske visine, uz hrast i kesten, uglavnom tokom leta, i to samo u mediteranskim zemljama i na Balkanu. Sezona joj je od maja do sredine oktobra<\/strong>. Desi se da pro\u0111e cela sezona bez ijedne kajma\u010dare, kao i sezona kad je mo\u017eete na\u0107i uz svaki hrast i kesten. Njena vrednost nije samo u tome \u0161to je (ponekad) retka, ve\u0107 i zbog izvanrednog ukusa. Retko koja gljiva je ovako mesnata i punog ukusa. Koristi se \u010dak i sirova, na primer, Italijani od nje prave salatu. U restoranima takva salata ko\u0161ta koliko i kavijar.<\/p>\n

Nisam je vi\u0111ala po beogradskim pijacama, ali mi kum Ljuba ka\u017ee da u Kragujevcu ko\u0161ta 600-1.000 dinara za kilogram. U Italiji joj je cena minimalno tri\u010davih 55 evra (ako ima vi\u0161e tezgi, a ako je samo na jednom mestu, i cena je vi\u0161a). Posle tartufa, ovo je najcenjenija vrsta pe\u010durki u kulinarstvu.<\/p>\n

U Srbiji se naj\u010de\u0161\u0107e koristi pe\u010dena ili za gula\u0161, a u \u0160umadiji, naravno, pr\u017eenu na – kajmaku. Ko nije probao, pojma nema \u0161ta je propustio. Ocena kvaliteta je – pet vilju\u0161ki (kao pet zvezdica za hotele). To je zvani\u010dna oznaka kvaliteta, da neko ne pomisi kako „izmi\u0161ljavam“.<\/p>\n

Toliko je lep ukus ove pe\u010durke, da je skoro \u0161teta da joj dodajte bilo \u0161ta drugo osim soli. A najbolje je ako umesto ulja koristite kajmak, onaj stari, masni, \u0161to nabija holesterol, ali… svako u\u017eivanje mora da se plati.<\/p>\n

Kako ne postoji idealna pri\u010da, haj’mo i malo horora za kraj. Amanita rod pe\u010durki ima najotrovnije vrste, i ova „na\u0161a“ iz tog roda mo\u017ee lako da se pome\u0161a s muharom, provereno otrovnom. Razlika im je u boji listi\u0107a. Kod „na\u0161e“ su drap, kod otrovnice su beli!<\/strong> To je ta „velika“ razlika.<\/p>\n

Sastojci<\/h2>\n
    \n
  • kajma\u010dare<\/li>\n
  • vrlo malo ulja<\/li>\n
  • so, ako ba\u0161 insistirate<\/li>\n<\/ul>\n

    Ve\u0107 po narodnim nazivima ovih gljiva mogu se otkriti njihova svojstva, pa je potrebno samo da ih o\u010distite, operete i prosu\u0161ite (nikako ih ne lju\u0161tite!) i stavite na zagrejano ulje, pa ih posle 1-3 minuta okrenete na drugu stranu. Ako ih solite, uradite to posle pr\u017eenja. Uz kajma\u010dare nije potreban nikakav prilog, same su sebi dovoljne, ali ne smeta malo kajmaka ili ka\u010dkavalja u listi\u0107ima.<\/p>\n

    Info<\/div>\n

    Poznato je da je rimski imperator Klaudije obo\u017eavao carske gljive, koje su mu, na\u017ealost, do\u0161le glave. Njegova \u017eena Agripina poslu\u017eila ga je upravo ovim pe\u010durkama i otrovala ga. Bez brige, same carske gljive nisu otrovne, ovaj Agripinin \u201especijalitet\u201d bio je s dodatkom otrova.<\/strong><\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Posno Carske pe\u010durke isto se zovu i na latinskom \u2013 Amanita Caesarea. Kod nas su poznate kao: kneginja, knez, gospa, rujnica, rudnja\u010da, jaj\u010dara, kajma\u010dara, carska gljiva, blagva, kajsija\u010da, skorupnjaja\u2026<\/p>\n","protected":false},"author":2,"featured_media":2179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[494],"yoast_head":"\nCarske pe\u010durke | Miljin kuvar<\/title>\n<meta name=\"description\" content=\"Carske pe\u010durke isto se zovu i na latinskom \u2013 Amanita Caesarea. 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