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stdClass Object ( [id] => 1331924 [title] => Slavni splitski kuhar otkrio kako priprema bakalar: omiljena dalmatinska delicija još je bolja po Zirojevićevom receptu! [alias] => slavni-splitski-kuhar-otkrio-kako-priprema-bakalar-omiljena-dalmatinska-delicija-jos-je-bolja-po-zirojevicevom-receptu [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Je li bolji bakalar bjanko ili nakalar na brujet? Uh, koje trik pitanje za prave ljubitelje ove delikatese prodornog mirisa... Zapitate li nas, odgovorili bismo vam bez razmišljanja: "Najbolje je prvo jedan, pa onda drugi".

A bakalar na puno lipih načina priprema slavni splitski chef Hrvoje Zirojević (ako nam ne vjerujete navratite do restorana Dvor pa se uvjerite). 

Nedavno je ekipi Dobre hrane otkrio kako priprema onaj na bijelo, odnosno balakar bjanko pa vam prenosimo recept. Guštajte!

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image
Tom Dubravec/Cropix
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Zirojevićev bakalar bjanko

Sastojci:

400 g mesa skuhanog bakalara
800 g krumpira
50 g peršina
30 g češnjaka
300 ml maslinova ulja
80 g pancete (deblje)
sol, papar

Priprema:

U odgovarajuću posudu stavite oguljeni krumpir izrezan na krupnije i na krupno izrezan kuhani bakalar pa sve stavite kuhati na srednju vatru. Kada krumpir omekša, procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem, posolite i popaprite. Tucite dok ne dobijete lijepo formiranu kremu. Na lim stavite papir za pečenje pa na njega položite tanke trake izrezane pancete dužine pet, šest centimetara.

Stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 20-ak minuta, odnosno dok panceta ne postane hrskava. Bakalar servirajte u tanjuru, dodajte komad-dva pečene pancete i podlijte s malo maslinova ulja.

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Je li bolji bakalar bjanko ili nakalar na brujet? Uh, koje trik pitanje za prave ljubitelje ove delikatese prodornog mirisa... Zapitate li nas, odgovorili bismo vam bez razmišljanja: "Najbolje je prvo jedan, pa onda drugi".

A bakalar na puno lipih načina priprema slavni splitski chef Hrvoje Zirojević (ako nam ne vjerujete navratite do restorana Dvor pa se uvjerite). 

Nedavno je ekipi Dobre hrane otkrio kako priprema onaj na bijelo, odnosno balakar bjanko pa vam prenosimo recept. Guštajte!

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image
Tom Dubravec/Cropix
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Zirojevićev bakalar bjanko

Sastojci:

400 g mesa skuhanog bakalara
800 g krumpira
50 g peršina
30 g češnjaka
300 ml maslinova ulja
80 g pancete (deblje)
sol, papar

Priprema:

U odgovarajuću posudu stavite oguljeni krumpir izrezan na krupnije i na krupno izrezan kuhani bakalar pa sve stavite kuhati na srednju vatru. Kada krumpir omekša, procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem, posolite i popaprite. Tucite dok ne dobijete lijepo formiranu kremu. Na lim stavite papir za pečenje pa na njega položite tanke trake izrezane pancete dužine pet, šest centimetara.

Stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 20-ak minuta, odnosno dok panceta ne postane hrskava. Bakalar servirajte u tanjuru, dodajte komad-dva pečene pancete i podlijte s malo maslinova ulja.

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Tom Dubravec/Cropix Sasa Burić/Cropix
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Slanoneočekivan dodatak

Slavni splitski kuhar otkrio kako priprema bakalar: omiljena dalmatinska delicija još je bolja po Zirojevićevom receptu!

Piše Spiza SD
20. listopada 2023. - 08:05
25880884
Tom Dubravec/Cropix

Je li bolji bakalar bjanko ili nakalar na brujet? Uh, koje trik pitanje za prave ljubitelje ove delikatese prodornog mirisa... Zapitate li nas, odgovorili bismo vam bez razmišljanja: "Najbolje je prvo jedan, pa onda drugi".

A bakalar na puno lipih načina priprema slavni splitski chef Hrvoje Zirojević (ako nam ne vjerujete navratite do restorana Dvor pa se uvjerite). 

Nedavno je ekipi Dobre hrane otkrio kako priprema onaj na bijelo, odnosno balakar bjanko pa vam prenosimo recept. Guštajte!

image
Tom Dubravec/Cropix

Zirojevićev bakalar bjanko

Sastojci:

400 g mesa skuhanog bakalara
800 g krumpira
50 g peršina
30 g češnjaka
300 ml maslinova ulja
80 g pancete (deblje)
sol, papar

Priprema:

U odgovarajuću posudu stavite oguljeni krumpir izrezan na krupnije i na krupno izrezan kuhani bakalar pa sve stavite kuhati na srednju vatru. Kada krumpir omekša, procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem, posolite i popaprite. Tucite dok ne dobijete lijepo formiranu kremu. Na lim stavite papir za pečenje pa na njega položite tanke trake izrezane pancete dužine pet, šest centimetara.

Stavite u pećnicu zagrijanu na 180 stupnjeva i pecite 20-ak minuta, odnosno dok panceta ne postane hrskava. Bakalar servirajte u tanjuru, dodajte komad-dva pečene pancete i podlijte s malo maslinova ulja.

#BAKALAR#HRVOJE ZIROJEVIĆ
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11. svibanj 2024 12:59