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Svaka čast ribi na gradele, crnom rižotu i škampima na buzaru, ali jedno od najdražih morskih specijaliteta mnogima je hobotnica ispod peke. Priprema obožavane hobe, međutim, često je predmet rasprava jer svatko će tvrditi da je baš njegov način pripreme najbolji.

Neki će, tako, ustvrditi kako ju je važno dobro istući. Drugi će reći kako je najbolje da hobotnica neko vrijeme odleži u zamrzivaču. Treći će zagovarati metodu prethodnog prokuhavanja pri čemu će oni bolje upućeni u kulinarske kuriozitete ponosno otkriti trik za najmekšu hobu prema kojem je u lonac s kipućom vodu potrebno dodati i pluteni čep.

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Kap maslinova ulja
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Nije sasvim jasno zašto, ali oni koji u njega "vjeruju" zaklet će vam se da pali bez greške. Na što će se oni gore spomenuti "prvi i "drugi" nasmijati. Da, ako vam je do kulinarskih rasprava, samo spomenite pripremu hobotnice ispod peke.

A mi vam nudimo recept. Imamo ih već nekoliko, no ovog smo se puta odlučili za dobar i jednostavan recept popraćen primamljivim videom. Dobili smo ga od Katarine s Instagram profila Kap maslinova ulja.

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Kap maslinova ulja
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Katarina nam objašnjava da se za ovu metodu odlučila nakon poduže ćakule s par iskusnih ljubitelja ovog jela koji su je uspjeli uvjeriti kako nema dvojbe o tome da se hobotnica uvijek treba peći tek nakon što se odmorila u ledu te da ju nakon odmrzavanja nije potrebno prokuhavati. Kuhanjem hobotnice, prenosi nam što je naučila, svi će okusi ostati u vodi u kojoj se kuhala, no to nije jedini problem. Također će za vrijeme pečenja otpustiti manje tekućine pa ni krumpiri koji se s njome peku neće biti onako ukusni kao što ste očekivali. 

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Kap maslinova ulja
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Hobotnica ispod peke

Sastojci:

hobotnica od oko 3 kg
1,5 kg krumpira
 3 - 4 mrkve
1 luk
 maslinovo ulje
 malo bijelog vina
 sol, papar

Priprema:

Očistite i narežite krumpire, mrkvu i luk te ih posolite i popaprite  (nemojte pretjerati sa solju jer će hobotnica "pustiti sol").

Povrće stavite u posudu za pečenje pa na njega stavite odleđenu hobotnicu.

Sve obilno prelijte maslinovim uljem te dodajte malo vina. Posudu za pečenje stavite ispod peke i pecite dok hobotnica ne omekša, otprilike jedan i pol do dva sata. Svakih pola sata provjerite kako napreduje hobotnica, tako ćete biti sigurni da su vatra i žar odgovarajuće temperature.

Hobotnica je gotova kad je potpuno mekana. Pečenu poslužite uz salatu i čašu vina. 

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Za Otvoreno more pišu Tonka Alujević i Edo Šegvić, na pitanja čitatelja odgovara Alen Soldo. Pogledajte i predivne galerije Srđana Vrančića koji snima vrhunske podvodne fotografije, a na njima su najčešće tropske ribe i ostale egzotične morske životinje. 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Svaka čast ribi na gradele, crnom rižotu i škampima na buzaru, ali jedno od najdražih morskih specijaliteta mnogima je hobotnica ispod peke. Priprema obožavane hobe, međutim, često je predmet rasprava jer svatko će tvrditi da je baš njegov način pripreme najbolji.

Neki će, tako, ustvrditi kako ju je važno dobro istući. Drugi će reći kako je najbolje da hobotnica neko vrijeme odleži u zamrzivaču. Treći će zagovarati metodu prethodnog prokuhavanja pri čemu će oni bolje upućeni u kulinarske kuriozitete ponosno otkriti trik za najmekšu hobu prema kojem je u lonac s kipućom vodu potrebno dodati i pluteni čep.

---

image
Kap maslinova ulja
---

Nije sasvim jasno zašto, ali oni koji u njega "vjeruju" zaklet će vam se da pali bez greške. Na što će se oni gore spomenuti "prvi i "drugi" nasmijati. Da, ako vam je do kulinarskih rasprava, samo spomenite pripremu hobotnice ispod peke.

A mi vam nudimo recept. Imamo ih već nekoliko, no ovog smo se puta odlučili za dobar i jednostavan recept popraćen primamljivim videom. Dobili smo ga od Katarine s Instagram profila Kap maslinova ulja.

---

image
Kap maslinova ulja
---

Katarina nam objašnjava da se za ovu metodu odlučila nakon poduže ćakule s par iskusnih ljubitelja ovog jela koji su je uspjeli uvjeriti kako nema dvojbe o tome da se hobotnica uvijek treba peći tek nakon što se odmorila u ledu te da ju nakon odmrzavanja nije potrebno prokuhavati. Kuhanjem hobotnice, prenosi nam što je naučila, svi će okusi ostati u vodi u kojoj se kuhala, no to nije jedini problem. Također će za vrijeme pečenja otpustiti manje tekućine pa ni krumpiri koji se s njome peku neće biti onako ukusni kao što ste očekivali. 

---

image
Kap maslinova ulja
---

Hobotnica ispod peke

Sastojci:

hobotnica od oko 3 kg
1,5 kg krumpira
 3 - 4 mrkve
1 luk
 maslinovo ulje
 malo bijelog vina
 sol, papar

Priprema:

Očistite i narežite krumpire, mrkvu i luk te ih posolite i popaprite  (nemojte pretjerati sa solju jer će hobotnica "pustiti sol").

Povrće stavite u posudu za pečenje pa na njega stavite odleđenu hobotnicu.

Sve obilno prelijte maslinovim uljem te dodajte malo vina. Posudu za pečenje stavite ispod peke i pecite dok hobotnica ne omekša, otprilike jedan i pol do dva sata. Svakih pola sata provjerite kako napreduje hobotnica, tako ćete biti sigurni da su vatra i žar odgovarajuće temperature.

Hobotnica je gotova kad je potpuno mekana. Pečenu poslužite uz salatu i čašu vina. 

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Kap maslinova ulja Kap maslinova ulja Kap maslinova ulja Kap maslinova ulja
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StoryEditorOCM

obožavana hobaTreba li hobotnicu kuhati prije pečenja? Ovo će pitanje u svakom društvu izazvati polemike, a mi imamo odgovor i recept

Piše T. S. M./SD
10. veljače 2024. - 13:00

Svaka čast ribi na gradele, crnom rižotu i škampima na buzaru, ali jedno od najdražih morskih specijaliteta mnogima je hobotnica ispod peke. Priprema obožavane hobe, međutim, često je predmet rasprava jer svatko će tvrditi da je baš njegov način pripreme najbolji.

Neki će, tako, ustvrditi kako ju je važno dobro istući. Drugi će reći kako je najbolje da hobotnica neko vrijeme odleži u zamrzivaču. Treći će zagovarati metodu prethodnog prokuhavanja pri čemu će oni bolje upućeni u kulinarske kuriozitete ponosno otkriti trik za najmekšu hobu prema kojem je u lonac s kipućom vodu potrebno dodati i pluteni čep.

image
Kap maslinova ulja

Nije sasvim jasno zašto, ali oni koji u njega "vjeruju" zaklet će vam se da pali bez greške. Na što će se oni gore spomenuti "prvi i "drugi" nasmijati. Da, ako vam je do kulinarskih rasprava, samo spomenite pripremu hobotnice ispod peke.

A mi vam nudimo recept. Imamo ih već nekoliko, no ovog smo se puta odlučili za dobar i jednostavan recept popraćen primamljivim videom. Dobili smo ga od Katarine s Instagram profila Kap maslinova ulja.

image
Kap maslinova ulja

Katarina nam objašnjava da se za ovu metodu odlučila nakon poduže ćakule s par iskusnih ljubitelja ovog jela koji su je uspjeli uvjeriti kako nema dvojbe o tome da se hobotnica uvijek treba peći tek nakon što se odmorila u ledu te da ju nakon odmrzavanja nije potrebno prokuhavati. Kuhanjem hobotnice, prenosi nam što je naučila, svi će okusi ostati u vodi u kojoj se kuhala, no to nije jedini problem. Također će za vrijeme pečenja otpustiti manje tekućine pa ni krumpiri koji se s njome peku neće biti onako ukusni kao što ste očekivali. 

image
Kap maslinova ulja

Hobotnica ispod peke

Sastojci:

hobotnica od oko 3 kg
1,5 kg krumpira
 3 - 4 mrkve
1 luk
 maslinovo ulje
 malo bijelog vina
 sol, papar

Priprema:

Očistite i narežite krumpire, mrkvu i luk te ih posolite i popaprite  (nemojte pretjerati sa solju jer će hobotnica "pustiti sol").

Povrće stavite u posudu za pečenje pa na njega stavite odleđenu hobotnicu.

Sve obilno prelijte maslinovim uljem te dodajte malo vina. Posudu za pečenje stavite ispod peke i pecite dok hobotnica ne omekša, otprilike jedan i pol do dva sata. Svakih pola sata provjerite kako napreduje hobotnica, tako ćete biti sigurni da su vatra i žar odgovarajuće temperature.

Hobotnica je gotova kad je potpuno mekana. Pečenu poslužite uz salatu i čašu vina. 

11. svibanj 2024 21:28