{"id":12488,"date":"2018-10-13T08:05:31","date_gmt":"2018-10-13T06:05:31","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12488"},"modified":"2018-10-13T08:05:31","modified_gmt":"2018-10-13T06:05:31","slug":"kotonjata-sir-od-dunje","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2018\/10\/13\/kotonjata-sir-od-dunje\/","title":{"rendered":"Kotonjata (sir od dunje)"},"content":{"rendered":"

Kotonjata (tal. cotogna \u2013 dunja) u Dalmaciji ili kitnkes (sir od dunja) u kontinentalnoj Hrvatskoj priprema se za zimske dane i \u010duva u kutijama s lovorovim listovima. Poslu\u017euje se s bru\u0161tulanim mjendulima (u\u0161e\u0107erenim bademima), orasima i su\u0161enim smokvama.[one_third]<\/p>\n

Sastojci<\/h4>\n

1,5 kg dunje
\n\u0161e\u0107er
\n2 limuna
\n[\/one_third]
\n[two_third_last]<\/p>\n

Priprema<\/h4>\n

Dunje operite, izre\u017eite na kri\u0161ke i uklonite sredi\u0161nji dio s ko\u0161ticama (koru ostavite). Nare\u017eite ih na kocke i stavite u \u0161iru posudu. Ulijte vodu koja mora samo prekriti dunje. Kuhajte dok ne budu mekane.<\/p>\n

U posudi usitnite dunje gnje\u010dilicom za krumpir, a onda ih uz pomo\u0107 kuha\u010de propasirajte kroz cjedilo sa sitnim rupicama. Izva\u017eite propasirane dunje i potrebnu koli\u010dinu \u0161e\u0107era (na 1 kg dunja dodajte 850 g \u0161e\u0107era).<\/p>\n

U dublju i \u0161iru posudu stavite pasirane dunje, \u0161e\u0107er i limunov sok. Uz neprestano mije\u0161anje kuhajte do 40 minuta.<\/p>\n

Kuhanu smjesu ulijte u kalupe po \u017eelji (prethodno premazane uljem). Pustite kotonjatu hladiti 24 sata. Oprezno je izvadite iz kalupa na masni papir da se su\u0161i nekoliko dana.<\/p>\n

Do poslu\u017eivanja spremite u zatvorene kutije s nekoliko lovorovih listova.
\n[\/two_third_last]<\/p>\n

Poslu\u017eivanje<\/strong>
\nSir od dunje nare\u017eite i poslu\u017eite uz slatki liker ili pro\u0161ek sa su\u0161enim smokvama i u\u0161e\u0107erenim bademima<\/a>. A ukoliko imate kotonjatu iz dekorativnih, malih kalupa prije poslu\u017eivanja uvaljajte je u kristal \u0161e\u0107er.
\n\"\"<\/p>\n

Vrijeme pripreme<\/strong>
\n2,5 sata<\/p>\n","protected":false},"excerpt":{"rendered":"

Kotonjata (tal. cotogna \u2013 dunja) u Dalmaciji ili kitnkes (sir […]<\/p>\n","protected":false},"author":1,"featured_media":12496,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[58,369,370,371,202,131,31],"class_list":["post-12488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-dalmacija","tag-dunja","tag-kitikinez","tag-kotonjata","tag-limun","tag-secer","tag-sredisnja-hrvatska"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12488","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=12488"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12488\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}