{"id":13029,"date":"2019-05-12T07:54:32","date_gmt":"2019-05-12T05:54:32","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=13029"},"modified":"2019-05-12T07:54:32","modified_gmt":"2019-05-12T05:54:32","slug":"janjeci-zgvacet-s-njokima-od-komoraca","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2019\/05\/12\/janjeci-zgvacet-s-njokima-od-komoraca\/","title":{"rendered":"Janje\u0107i \u017egvacet s njokima od komora\u010da"},"content":{"rendered":"<p>Ako ste ljubitelj janjetine onda je volite jesti na sve mogu\u0107e na\u010dine, od one s ra\u017enja preko pirjane u umaku do sporo pe\u010dene ispod peke. Nje\u017ena ru\u017ei\u010dasta boja mesa janjetine, oskudno presvu\u010dena bijelom mre\u017eastom lojnom opnom neponovljiva je u prolje\u0107e i ako dolazi s na\u0161eg priobalja ili otoka &#8211; re\u0107i \u0107e dobri poznavatelji gastronomije. Stoga vam predla\u017eemo da probate recept za \u017egvacet (dinstana janjetina na luku) iz Primorja. Kao savr\u0161eni prilog tom jelu poslu\u017eite njoke s okusom komora\u010da koji se naprosto tope u ustima. Dobar tek!<!--more-->[one_third]<\/p>\n<h4>Sastojci<\/h4>\n<p>1 kg janjetine od buta bez kostiju<br \/>\n100 ml maslinova ulja<br \/>\n4 manje glavice luka<br \/>\n1 konzerva pelata (240g)<br \/>\n3 \u010de\u0161nja \u010de\u0161njaka<br \/>\npola vezice per\u0161ina<br \/>\nsol, papar<br \/>\n2 lista lovora<br \/>\nmu\u0161katni ora\u0161\u010di\u0107<br \/>\n100 ml crnog vina<\/p>\n<h4>Za njoke:<\/h4>\n<p>500 g krumpira<br \/>\n200-250 g glatkog bra\u0161na<br \/>\n1 jaje<br \/>\n60 g maslaca<br \/>\n80 g komora\u010da (zeleni dio)<\/p>\n<h4>Za poslu\u017eivanje:<\/h4>\n<p>naribani ov\u010dji sir<br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Priprema<\/h4>\n<p>Meso o\u010distite od kostiju, vi\u0161ka masno\u0107e, tetiva i opni. Nare\u017eite ga na ve\u0107e kocke. Luk i \u010de\u0161njak o\u010distite i sitno nasjeckajte. Raj\u010dice sitno nare\u017eite, a per\u0161in nasjackajte.<\/p>\n<p>Na zagrijanom maslinovom ulju dodajte nasjeckani luk i pirjajte oko 15 minuta odnosno dok lagano ne po\u017euti. Dodajte meso, raj\u010dice, nasjeckani \u010de\u0161njak i per\u0161in, sol, papar, listove lovra i malo naribanog mu\u0161katnog ora\u0161\u010di\u0107a.<\/p>\n<p>Dodaje vodu (300-400 ml), promije\u0161ajte i polupokriveno pirjajte 45-50 minuta ili dok meso ne omek\u0161a. Pred kraj, zalijte vinom i pustite da kratko prokuha.<\/p>\n<p>Za njoke, krumpir skuhajte u kori. Ogulite ga i vru\u0107eg propasirajte kroz pre\u0161u. Ra\u0161irite pasirani krumpir na radnu povr\u0161inu da se potpuno ohladi.<\/p>\n<p>Tada napravite brda\u0161ce od krumpira, u sredini napravite rupu u koju se stavite jaje, nasjeckani komora\u010d, omek\u0161ali maslac i sol. Okolo posipajte s dijelom bra\u0161na. Ne stavljajte odmah cijelu koli\u010dinu bra\u0161na jer jako ovisi o kvaliteti krumpira koliko \u0107e tijesto upiti bra\u0161na. Umijesite tijesto tek toliko da se masa ujedna\u010di.<\/p>\n<p>Odre\u017eite manje komade tijesta i rukama rolajte u manje valjke (promjera 2 cm), pa ih nare\u017eite na manje valj\u010di\u0107e. Svaki njok (valju\u0161ak) dlanovima zaokru\u017eite i zavaljajte ga preko pobra\u0161njenog sitnorupi\u010dastog ribe\u017ea s ru\u010dkom okrenutom prema dolje ili drvene da\u0161\u010dice za oblikovanje njoka. Prije kuhanja ostavite ih da odstoje oko sat vremena.<\/p>\n<p>Stavite ih kuhati u \u0161iru posudu s ve\u0107om koli\u010dinom posoljene vode, poklopite ih i \u010dim isplivaju na povr\u0161inu vadite ih \u0161upljom zaima\u010dom.[\/two_third_last]<\/p>\n<p><strong>Poslu\u017eivanje<\/strong><br \/>\n\u017dgvacet od janjetine poslu\u017eite s njokima i naribanim ov\u010djim sirom.<\/p>\n<p><strong>Napomena<\/strong><br \/>\nKako bi dobili 1 kg \u010distog janje\u0107eg mesa potrebno je kupiti oko 2 kg janje\u0107eg buta s kostima.<\/p>\n<p><strong>Vrijeme pripreme<\/strong><br \/>\n3 sata<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ako ste ljubitelj janjetine onda je volite jesti na sve  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":13038,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[42,286,104,38,115,69,45,291,70],"class_list":["post-13029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-cesnjak","tag-crno-vino","tag-janjetina","tag-komorac","tag-krumpir","tag-luk","tag-maslinovo-ulje","tag-njoki","tag-rajcica"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/13029","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=13029"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/13029\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=13029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=13029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=13029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}