{"id":11151,"date":"2016-07-30T08:28:58","date_gmt":"2016-07-30T06:28:58","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=11151"},"modified":"2016-07-30T08:28:58","modified_gmt":"2016-07-30T06:28:58","slug":"gacvanska-pekva","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/07\/30\/gacvanska-pekva\/","title":{"rendered":"Ga\u010dvanska pekva"},"content":{"rendered":"<p>U podru\u010dju rijeke Gacke hrana se nekad pripremala od sastojaka koje su ljudi imali u ku\u0107i na starinskim ognji\u0161tima. Tako je i nastala priprema mesa ispod peke ili pekve. Nekad su se radile od gline, a danas su metalne. Finalni proizvod ovakve pripreme mesa je mekano, mekano meso i izvrstan krumpir pro\u017eet okusima pe\u010denja.<!--more-->[one_third]<\/p>\n<h4>Sastojci<\/h4>\n<p>700 g piletine (batak s karabatkom)<br \/>\n600 g tele\u0107ih prsa<br \/>\n700 g janjetine<br \/>\nsol<br \/>\n100 g svinjske masti<br \/>\n500 g mladog krumpira<br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Priprema<\/h4>\n<p>Meso posolite i prema\u017eite s dijelom svinjske masti (80 g). Rasporedite ga u ve\u0107i peka\u010d. Pokrijte s gornjim dijelom peka\u010da i stavite pe\u0107i u prethodno zagrijanu pe\u0107nicu na 180 \u02daC.<\/p>\n<p>Krumpir dobro operite i s korom nare\u017eite na ve\u0107e kri\u0161ke. Posolite i dobro promije\u0161ajte s preostalom koli\u010dinom svinjske masti. Nakon sat vremena pe\u010denja mesa, rasporedite krumpir u peka\u010d i nastavite pe\u0107i jo\u0161 30 minuta.<\/p>\n<p>Ukoliko imate mogu\u0107nost, pripremite meso ispod glinene ili metalne peke. Du\u017eina pe\u010denja ovisi o vrsti mesa i koli\u010dini \u017eara.<br \/>\n[\/two_third_last]<br \/>\n<strong>Poslu\u017eivanje<\/strong><br \/>\nMeso nare\u017eite na manje komade i poslu\u017eite s krumpirom. Uz to poslu\u017eite salatu i poga\u010du.<\/p>\n<p><strong>Savjet<\/strong><br \/>\nZa dodatnu aromu peke mo\u017eete uz krumpir dodati i neko drugo povr\u0107e po izboru (mrkva, paprika&#8230;).<\/p>\n<p><strong>Vrijeme pripreme<\/strong><br \/>\n2 sata<\/p>\n","protected":false},"excerpt":{"rendered":"<p>U podru\u010dju rijeke Gacke hrana se nekad pripremala od sastojaka  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11154,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[104,115,105,91,170,106],"class_list":["post-11151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-janjetina","tag-krumpir","tag-peka","tag-piletina","tag-svinjska-mast","tag-teletina"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=11151"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11151\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=11151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=11151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=11151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}