stdClass Object ( [id] => 1309504 [title] => Manistra na pome, dabome! Ovo su četiri najbolja načina za pripremu omiljenog jela s okusom ljeta, isprobajte ih sve [alias] => manistra-na-pome-dabome-ovo-su-cetiri-najbolja-nacina-za-pripremu-omiljenog-jela-s-okusom-ljeta-isprobajte-ih-sve [catid] => 485 [published] => 1 [introtext] => [fulltext] =>

Od kad su počele "prave" pome, one uzgojene na prirodan način i zbog toga pune okusa koji nas podsjeća na ljeto, prava je šteta koristiti konzervirane. Kad imate dobre pome, sve što vam još treba za dobar ručak je malo manistre. I još par sitnica, ovisno o tome kakva vam se šalša jede. A mogućnosti je tako puno.

Kad bismo počeli nabrajati sve moguće načine za pripremiti manistru na pome, tko zna gdje bi nam bio kraj i zbog toga smo se odlučili za četiri jako poznata recepta, redom sva iz talijanske kuhinje. Tri su toliko stara da se pouzdano ne zna kad su nastala, a jedan je nešto noviji i datira se u srednje sedamdesete prošlog stoljeća kad ga je glumac Ugo Tognazzi objavio u svojoj kuharici L‘Abbuffone. Njegov prijedlog da se u umak od rajčica doda i votka mnoge je zapanjio, no pokazalo se da itekako ima smisla - osim što je šalši dao dodatnu dozu ljutine jamčio je da se šug, u koji pored poma ide i vrhnje, neće razdvojiti. Ne znamo kako su na ovu ideju reagirale talijanske nonne, ali ostali su bili oduševljeni i jelo je tijekom idućeg desetljeća steklo veliku popularnost.

I preostala tri tipa manistre na pome jako su popularna, počevši od bucatina all‘amatriciana koji ime nose po gradu Amatriceu u pokrajini Lazio, preko penna all‘arrabiata - koje ama baš nikakve veze nemaju s Arapima već im ime potječe od dijalektalnog izraza za ljuto - do intrigantne paste putanesca, čiji naziv potječe od stare priče da je ovo jelo osmišljeno u jednom napuljskom bordelu. 

Sva se ova jela, dobro je napomenuti, rade sa što kvalitetnijim, zrelijim i sočnijim rajčicama, najčešće sorte San Marzano. Poslužit će vam i domaće šljivarice, ali potrudite ih se oguliti prije korištenja. To ćete najlakše napraviti tako da ih na jednom kraju zarežete u križ pa ih ubacite u kipuću vodu na par sekundi, a zatim ih prebacite u hladnu vodu. Trud se isplati.

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Penne alla vodka

Sastojci:

500 g penna
400 g rajčica
3 žlice maslinovog ulja
1 žličica čilija u pahuljicama 
manja glavica češnjaka
50 ml votke
150 ml vrhnja za kuhanje
100 g parmezana
sol, papar

Priprema: 

Skuhajte tjesteninu dok ne postane al dente.

Za to vrijeme zagrijte ulje na srednje jakoj vatri, dodajte čili pahuljice i usitnjeni češnjak te pirjajte dok ne omekša i lagano porumeni, oko 3 minute.

Dodajte rajčicu i votku, te kuhajte, miješajući, dok se malo ne reducira, oko 5 minuta. Umiješajte vrhnje i sir, začinite solju i paprom i miješajte dok ne postane glatko.

Ocijedite tjesteninu i prebacite u tavu s umakom. Prebacite na tanjure i pospite parmezanom.

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Shutterstock
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Bucatini all‘amatriciana 

Sastojci:

300 g bucatina
500 g rajčica šljivarica
200 g guancialea 
1 suha ljuta papričica 
60 ml bijelog vina 
40 g sira pecorino romano
sol, papar 

Priprema:

U tavu dovoljno veliku za kuhanje tjestenine ubacite guanciale narezan na trakice (u nedostatku koristite pancetu, ali baš ovaj suhomesnati proizvod obilno začinjen paprom daje poseban okus jelu). Pržite guanciale na srednjoj temperaturi dok ne postane hrskav, zatim dodajte bijelo vino i dobro promiješajte stružući dno posude. Ostavite da se krčka dok alkohol ne ispari pa izvadite guanciale i stavite ga sa strane.

Na otopljenu masnoću ubacite nasjeckane oguljene rajčice. Dodajte ljutu papričicu, crni papar i malo soli te pustite umak da se kuha 20-25 minuta, dok se ne reducira.

Desetak minuta prije nego je umak gotov pristavite vodu za tjesteninu te je posolite. Tradicionalno se koriste bucatini, ali možete uzeti i špagete. Skuhajte tjesteninu malo prije al dente (do kraja će se skuhati u tavi).

Vratite guanciale u umak, dodajte ocijeđenu tjesteninu i promiješajte. Kuhajte par minuta dok se tjestenina ne skuha pa dodajte dajte naribani pecorino romano i ponovno promiješajte pa maknite s vatre.

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Shutterstock
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Penne all‘arrabbiata

Sastojci:

400 g penna
400 g San Marzano rajčica
2 režnja češnjaka
1 žličica sušenih papričica
svježi bosiljak
maslinovo ulje
sol

Priprema:

Na laganoj vatri zagrijte žlicu maslinovog ulja, dodajte usitnjeni češnjak i kratko ga pržite dok ne zamiriše. Ubacite ljute papričice, pirjajte nekoliko sekundi pa dodajte oguljene rajčice i malo ih zgnječite vilicom ili kuhačom.

Posolite pa kuhajte na laganoj vatri 10-15 minuta dok se umak ne zgusne. Po potrebi dodajte malo šećera. 

Skuhajte penne al dente, ocijedite ih i dodajte je u umak, dobro promiješajte pa maknite s vatre. Pričekajte koji trenutak da se umak upije, podijelite na tanjure i ukrasite natrganim svježim bosiljkom.

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Shutterstock
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Spaghetti putanesca

Sastojci:

300 g špageta
400 g rajčica šljivarica
120 g crnih maslina bez koštica
5 fileta inćuna
​3 žlice maslinovog ulja
2 žlice kapara
2  češnja češnjaka
1 glavica luka 
½ žličice ljutih papričica
½ vezice peršina
sol

Priprema:

Rajčice ogulite i narežite na kockice.

Zagrijte ulje u tavi, dodajte nasjeckani luk zajedno s velikim prstohvatom soli i pržite 10-ak minuta ili dok ne omekša. Dodajte češnjak i ljute papričice pa kuhajte još minutu.

Dodajte rajčice, usitnjene inćune, nasjeckane masline i kapare, začinite po želji pa kuhajte na srednjoj vatri nepoklopljeno 15 minuta.

U međuvremenu zakuhajte vodu za tjesteninu i posolite je. Skuhajte špagete, ocijedite ih i pomiješajte s umakom pa sve pospite sjeckanim peršinom.

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Od kad su počele "prave" pome, one uzgojene na prirodan način i zbog toga pune okusa koji nas podsjeća na ljeto, prava je šteta koristiti konzervirane. Kad imate dobre pome, sve što vam još treba za dobar ručak je malo manistre. I još par sitnica, ovisno o tome kakva vam se šalša jede. A mogućnosti je tako puno.

Kad bismo počeli nabrajati sve moguće načine za pripremiti manistru na pome, tko zna gdje bi nam bio kraj i zbog toga smo se odlučili za četiri jako poznata recepta, redom sva iz talijanske kuhinje. Tri su toliko stara da se pouzdano ne zna kad su nastala, a jedan je nešto noviji i datira se u srednje sedamdesete prošlog stoljeća kad ga je glumac Ugo Tognazzi objavio u svojoj kuharici L‘Abbuffone. Njegov prijedlog da se u umak od rajčica doda i votka mnoge je zapanjio, no pokazalo se da itekako ima smisla - osim što je šalši dao dodatnu dozu ljutine jamčio je da se šug, u koji pored poma ide i vrhnje, neće razdvojiti. Ne znamo kako su na ovu ideju reagirale talijanske nonne, ali ostali su bili oduševljeni i jelo je tijekom idućeg desetljeća steklo veliku popularnost.

I preostala tri tipa manistre na pome jako su popularna, počevši od bucatina all‘amatriciana koji ime nose po gradu Amatriceu u pokrajini Lazio, preko penna all‘arrabiata - koje ama baš nikakve veze nemaju s Arapima već im ime potječe od dijalektalnog izraza za ljuto - do intrigantne paste putanesca, čiji naziv potječe od stare priče da je ovo jelo osmišljeno u jednom napuljskom bordelu. 

Sva se ova jela, dobro je napomenuti, rade sa što kvalitetnijim, zrelijim i sočnijim rajčicama, najčešće sorte San Marzano. Poslužit će vam i domaće šljivarice, ali potrudite ih se oguliti prije korištenja. To ćete najlakše napraviti tako da ih na jednom kraju zarežete u križ pa ih ubacite u kipuću vodu na par sekundi, a zatim ih prebacite u hladnu vodu. Trud se isplati.

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Shutterstock
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Penne alla vodka

Sastojci:

500 g penna
400 g rajčica
3 žlice maslinovog ulja
1 žličica čilija u pahuljicama 
manja glavica češnjaka
50 ml votke
150 ml vrhnja za kuhanje
100 g parmezana
sol, papar

Priprema: 

Skuhajte tjesteninu dok ne postane al dente.

Za to vrijeme zagrijte ulje na srednje jakoj vatri, dodajte čili pahuljice i usitnjeni češnjak te pirjajte dok ne omekša i lagano porumeni, oko 3 minute.

Dodajte rajčicu i votku, te kuhajte, miješajući, dok se malo ne reducira, oko 5 minuta. Umiješajte vrhnje i sir, začinite solju i paprom i miješajte dok ne postane glatko.

Ocijedite tjesteninu i prebacite u tavu s umakom. Prebacite na tanjure i pospite parmezanom.

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Shutterstock
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Bucatini all‘amatriciana 

Sastojci:

300 g bucatina
500 g rajčica šljivarica
200 g guancialea 
1 suha ljuta papričica 
60 ml bijelog vina 
40 g sira pecorino romano
sol, papar 

Priprema:

U tavu dovoljno veliku za kuhanje tjestenine ubacite guanciale narezan na trakice (u nedostatku koristite pancetu, ali baš ovaj suhomesnati proizvod obilno začinjen paprom daje poseban okus jelu). Pržite guanciale na srednjoj temperaturi dok ne postane hrskav, zatim dodajte bijelo vino i dobro promiješajte stružući dno posude. Ostavite da se krčka dok alkohol ne ispari pa izvadite guanciale i stavite ga sa strane.

Na otopljenu masnoću ubacite nasjeckane oguljene rajčice. Dodajte ljutu papričicu, crni papar i malo soli te pustite umak da se kuha 20-25 minuta, dok se ne reducira.

Desetak minuta prije nego je umak gotov pristavite vodu za tjesteninu te je posolite. Tradicionalno se koriste bucatini, ali možete uzeti i špagete. Skuhajte tjesteninu malo prije al dente (do kraja će se skuhati u tavi).

Vratite guanciale u umak, dodajte ocijeđenu tjesteninu i promiješajte. Kuhajte par minuta dok se tjestenina ne skuha pa dodajte dajte naribani pecorino romano i ponovno promiješajte pa maknite s vatre.

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Shutterstock
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Penne all‘arrabbiata

Sastojci:

400 g penna
400 g San Marzano rajčica
2 režnja češnjaka
1 žličica sušenih papričica
svježi bosiljak
maslinovo ulje
sol

Priprema:

Na laganoj vatri zagrijte žlicu maslinovog ulja, dodajte usitnjeni češnjak i kratko ga pržite dok ne zamiriše. Ubacite ljute papričice, pirjajte nekoliko sekundi pa dodajte oguljene rajčice i malo ih zgnječite vilicom ili kuhačom.

Posolite pa kuhajte na laganoj vatri 10-15 minuta dok se umak ne zgusne. Po potrebi dodajte malo šećera. 

Skuhajte penne al dente, ocijedite ih i dodajte je u umak, dobro promiješajte pa maknite s vatre. Pričekajte koji trenutak da se umak upije, podijelite na tanjure i ukrasite natrganim svježim bosiljkom.

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Shutterstock
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Spaghetti putanesca

Sastojci:

300 g špageta
400 g rajčica šljivarica
120 g crnih maslina bez koštica
5 fileta inćuna
​3 žlice maslinovog ulja
2 žlice kapara
2  češnja češnjaka
1 glavica luka 
½ žličice ljutih papričica
½ vezice peršina
sol

Priprema:

Rajčice ogulite i narežite na kockice.

Zagrijte ulje u tavi, dodajte nasjeckani luk zajedno s velikim prstohvatom soli i pržite 10-ak minuta ili dok ne omekša. Dodajte češnjak i ljute papričice pa kuhajte još minutu.

Dodajte rajčice, usitnjene inćune, nasjeckane masline i kapare, začinite po želji pa kuhajte na srednjoj vatri nepoklopljeno 15 minuta.

U međuvremenu zakuhajte vodu za tjesteninu i posolite je. Skuhajte špagete, ocijedite ih i pomiješajte s umakom pa sve pospite sjeckanim peršinom.

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Shutterstock Shutterstock Shutterstock Shutterstock
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StoryEditorOCM
Pričetop recepti

Manistra na pome, dabome! Ovo su četiri najbolja načina za pripremu omiljenog jela s okusom ljeta, isprobajte ih sve

Piše Tea Sumić Miletić
25. srpnja 2023. - 10:35

Od kad su počele "prave" pome, one uzgojene na prirodan način i zbog toga pune okusa koji nas podsjeća na ljeto, prava je šteta koristiti konzervirane. Kad imate dobre pome, sve što vam još treba za dobar ručak je malo manistre. I još par sitnica, ovisno o tome kakva vam se šalša jede. A mogućnosti je tako puno.

Kad bismo počeli nabrajati sve moguće načine za pripremiti manistru na pome, tko zna gdje bi nam bio kraj i zbog toga smo se odlučili za četiri jako poznata recepta, redom sva iz talijanske kuhinje. Tri su toliko stara da se pouzdano ne zna kad su nastala, a jedan je nešto noviji i datira se u srednje sedamdesete prošlog stoljeća kad ga je glumac Ugo Tognazzi objavio u svojoj kuharici L‘Abbuffone. Njegov prijedlog da se u umak od rajčica doda i votka mnoge je zapanjio...

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12. svibanj 2024 03:50