<\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\nRECEPT<\/p>\n
Za dva precej la\u010dna<\/p>\n
Iz Zelenega zaboj\u010dka<\/a>:<\/p>\n Kaj \u0161e potrebujete?<\/p>\n POSTOPEK<\/p>\n Pe\u010dico segrejte na 200 \u00b0C. SERVIRANJE [dropshadowbox align=”none” effect=”lifted-both” width=”250px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Sa\u0161o Kralj, foddie (iz modnega sveta, op. ur.)[\/dropshadowbox] Po dvodnevnem nakupovanju sestavin, ki mu je sledilo dvodnevno in enono\u010dno ljubiteljsko kuhanje dvanajstih jedi za osemdeset ljudi, je bil \u010detrtkov Zeleni zaboj\u010dek, ki so ga na moj dom dostavili prvi\u010d, pravi balzam: v njem sta prevladovali zelena in… Continue reading Je\u0161prenj\u010dkova \u201cri\u017eota\u201d z bu\u010do, ohrovtovim \u010dipsom in amaretto pi\u0161koti<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":3367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,15],"tags":[43,123,167,256,267,296,322],"class_list":["post-3357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-zabojckarji-o-zabojckih","tag-buce","tag-jesen","tag-listnati-ohrovt","tag-refosk","tag-rizota","tag-socna-rizota","tag-zima","entry"],"_links":{"self":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/3357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/comments?post=3357"}],"version-history":[{"count":1,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/3357\/revisions"}],"predecessor-version":[{"id":4160,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/3357\/revisions\/4160"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/media\/3367"}],"wp:attachment":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/media?parent=3357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/categories?post=3357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/tags?post=3357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\n
\nV te\u017eko ponev na vi\u0161ji temperaturi dodajte \u017elico olj\u010dnega olja in 50 g masla. Dodajte \u010debulo in pra\u017eite okoli 10 minut, dokler se \u010debula ne zmeh\u010da in rahlo porjavi. Nato dodajte \u0161e \u010desen in je\u0161prenj ter pra\u017eite dve minuti.
\nDolijte vino in po\u010dakajte, da izhlapi. Temperaturo zmanj\u0161ajte na zmerno. Dolijte 2 dl ju\u0161ne osnove, ki jo nato dodajajte po potrebi, da se je\u0161prenj ves \u010das kuha; obi\u010dajno vsaj 25 minut. Morda boste potrebovali ve\u010d ali manj ju\u0161ne osnove, kot je navedeno med sestavinami. Med kuho ve\u010dkrat preme\u0161ajte.
\nKo \u010dakate na je\u0161prenj, specite bu\u010do in pripravite ohrovtov \u010dips.
\nNarezano bu\u010do razporedite po peka\u010du, na katerega ste pred tem razgrnili peki papir. Bu\u010do pokapajte z dvema \u017elicama olj\u010dnega olja, rahlo posolite in popoprajte ter dobro preme\u0161ajte. Pecite pribli\u017eno 25 minut, da bu\u010da rahlo porjavi. Vzemite iz pe\u010dice.
\nZ vseh ohrovtovih listov odstranite steblo, preostanek lista nare\u017eite na trakove, \u0161iroke 0,5 cm. Eno pest trakov ohrovta prelo\u017eite na peka\u010d, oblo\u017een s peki papirjem, pokapajte z \u017elico olivnega olja, rahlo solite in dobro preme\u0161ajte. V pe\u010dici pecite na 200 \u00b0C okoli pet minut, dokler ne postane hrustljav.
\nV sekljalnik stresite nariban sir in polovico pe\u010dene bu\u010de, nato dobro zme\u0161ajte.
\nPo pribli\u017eno 25 minutah, odkar ste je\u0161prenj zalili z ju\u0161no osnovo, za\u010dnite posku\u0161ati, ali je skuhan po va\u0161em okusu: mora biti mehak, vendar \u0161e vedno \u010dvrst.
\nKo bo \u201cri\u017eota\u201d skoraj gotova, v manj\u0161i ponvi segrejte 10 gramov masla in \u017elico sladkorja. Me\u0161ajte in segrevajte do trenutka, ko sladkor srednje porjavi. Dodajte kocke bu\u010de, ki ste jih prihranili. Preme\u0161ajte, da karamelizirana me\u0161anica zaobjame vse kocke. Odstranite s \u0161tedilnika.
\nV \u201cri\u017eoto\u201d zame\u0161ajte sve\u017ee trakove ohrovta ter me\u0161anico bu\u010de in sira. Dodajte \u0161e sesekljan peter\u0161ilj, timijan, \u017eajbelj in mu\u0161katni ore\u0161\u010dek, solite in popoprajte po okusu. Dobro preme\u0161ajte.<\/p>\n
\nPripravljeno \u201cri\u017eoto\u201d polo\u017eite na kro\u017enik, po vrhu razporedite pe\u010deno bu\u010do, posujte z ohrovtovim \u010dipsom, na grobo zdrobljenimi amaretti ter oblo\u017eite s tankimi rezinami sira.
\nOb jedi se prile\u017ee kozarec eko refo\u0161ka.<\/p>\n","protected":false},"excerpt":{"rendered":"