SD Dojavi Slobodna Dalmacija
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Danas spremamo gregadu. To što je post ne znači da ne možemo uživati u finim zalogajima, zar ne? A bit će itekako fini, u to smo sigurni, jer ovu ćemo gregadu pripremiti po receptu Ivana Pažanina, poznatog splitskog chefa.

"Za dobru gregadu treba biti kvalitetna bijela riba. Za poseban gušt volim dodati par kapi domaće kvasine odležane 5-6 godina" - napomenuo je popularni Splićanin, čiji savjet svakako valja poslušati.

Gregada

Sastojci

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svježi peršin

cherry rajčice 

Priprema:

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

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image

Omiljeni splitski kuhar Ivan Pažanin

Ante Čizmić/Cropix
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Gregada

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Gregada

 Duje Klarić/Cropix ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2023/04/07/24663629.jpg [title] =>

Omiljeni splitski kuhar Ivan Pažanin

 Ante Čizmić/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Danas spremamo gregadu. To što je post ne znači da ne možemo uživati u finim zalogajima, zar ne? A bit će itekako fini, u to smo sigurni, jer ovu ćemo gregadu pripremiti po receptu Ivana Pažanina, poznatog splitskog chefa.

"Za dobru gregadu treba biti kvalitetna bijela riba. Za poseban gušt volim dodati par kapi domaće kvasine odležane 5-6 godina" - napomenuo je popularni Splićanin, čiji savjet svakako valja poslušati.

Gregada

Sastojci

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svježi peršin

cherry rajčice 

Priprema:

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

---

image

Omiljeni splitski kuhar Ivan Pažanin

Ante Čizmić/Cropix
---

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Duje Klarić/Cropix Ante Čizmić/Cropix
Ante Čizmić/Cropix

Omiljeni splitski kuhar Ivan Pažanin
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gregadaKultno riblje jelo po receptu chefa Ivana Pažanina: evo kako ga priprema i što stavlja za poseban gušt

Piše Spiza SD
7. travnja 2023. - 10:13
&lt;p&gt;Gregada&lt;/p&gt;
GregadaDuje Klarić/Cropix

Danas spremamo gregadu. To što je post ne znači da ne možemo uživati u finim zalogajima, zar ne? A bit će itekako fini, u to smo sigurni, jer ovu ćemo gregadu pripremiti po receptu Ivana Pažanina, poznatog splitskog chefa.

"Za dobru gregadu treba biti kvalitetna bijela riba. Za poseban gušt volim dodati par kapi domaće kvasine odležane 5-6 godina" - napomenuo je popularni Splićanin, čiji savjet svakako valja poslušati.

Gregada

Sastojci

1 kg bijele ribe (orada, brancin)

škamp

crne masline

cvijet kapara

maslinovo ulje

riblji temeljac

bijelo vino

luk

česnjak

svježi peršin

cherry rajčice 

Priprema:

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

image

Omiljeni splitski kuhar Ivan Pažanin

Ante Čizmić/Cropix
#RECEPT#GREGADA#S OKUSOM SOLI#IVAN PAŽANIN
11. svibanj 2024 10:25