SD Dojavi Slobodna Dalmacija
stdClass Object ( [id] => 1131458 [title] => Na dnu teće vrh je gastronomije: posjetili smo splitski restoran ‘Šug‘, otkrili su nam dva slasna recepta [alias] => na-dnu-tece-vrh-je-gastronomije-posjetili-smo-splitski-restoran-sug-otkrili-su-nam-dva-slasna-recepta [catid] => 420 [published] => 1 [introtext] => [fulltext] =>

Šug, toć ili književno umak vrh je piramide dalmatinske kuhinje. Esencija mesa, ribe ili povrća povezana sa začinima pod vještom rukom kuhara pretvara se u viši smisao svakoga obroka.

Kad imate dobar šug, s njime možete kombinirati što god želite iz palete ugljikohidrata. Jedni će odabrati njoke, drugi tjesteninu dok će mnogi rado posegnuti za domaćim kruhom, koji u jednome potezu dokazano upija najviše dragocjene tekućine.

Od malih nogu smo naučili da je najbolji kompliment svakoj kuharici vratiti čist tanjur, detaljno pomazan kruhom. Neki nutricionisti će kritizirati udjele masnoće na dnu teće, no za sladokusce koji se ne srame zagrabiti na dno taj dio je ipak najslađi.

Naši mladi domaćini iz splitskoga restorana "Šug" složili su jelovnik na tradiciji toga tekućega blaga i otkrili nam dva slasna recepta za dvije osobe.

TEĆADA

200 g bijele ribe
150 g škampi (6 komada)
200 g dagnji
2 glavice kapule
2 češnja češnjaka
1 vezica peršina
malo pelata (po želji)
100 ml maslinova ulja
1 žlica domaće kvasine
200 ml prošeka
100 ml bijelog vina
sol i papar
lovorov list

Za makarune:
500 g brašna
250 g vode
prstohvat soli
1 žlica ulja

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image
Tećada 
Restoran ‘Šug‘
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Prvo napravite tjesteninu. Zamijesite sve navedene sastojke za makarune. Tako pripremljeno tijesto oblikujte u kuglu pa zaštitite prijanjajućom folijom i pustite da odstoji u hladnjaku oko sat vremena. Manje komadiće tijesta omotajte oko drvenog ražnjića i vrtite među dlanovima dok se tijesto ne oblikuje u makarun. Kad je gotov, položite na čistu krpu ili ravnu površinu i pospite brašnom kako se ne bi lijepilo.

U širokoj posudi pirjajte kapulu, češnjak i lovor na maslinovu ulju. Dodajte pelate, morske plodove, ulijte bijelo vino, prošek i kvasinu. Ako je potrebno, dodajte i malo vode ili ribljeg temeljca (tekućina mora prekriti morske plodove do pola). Kuhajte oko pola sata na laganoj vatri. Okusi će se izmiješati, a posudu s vremena na vrijeme lagano protresete, nikako ne miješate kuhačom. Posljednjih deset minuta dodajte i makarune.

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PEKA OD HOBOTNICE NA NAŠ NAČIN

1kg hobotnice
2 glavice kapule
2 češnja češnjaka
2 dl maslinova ulja
700 g krumpira
vezica peršina
100 g boba
100 g cherry rajčice

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image
Peka od hobotnice
Restoran ‘Šug‘
---

U plitki lonac stavimo hobotnicu, kapulu, češnjak, maslinovo ulje, peršin i oguljen krumpir. Kuhamo na laganoj vatri uz povremeno miješanje dok hobotnica nije gotova. Potom odvojimo hobotnicu koju ćemo završiti na živoj vatri ili na tavi samo da dobije koricu i aromu.

Od ostatka kuhanih namirnica radimo pire te serviramo uz hobotnicu. Uz to još serviramo bob (koji smo prethodno blanširali) i cherry rajčice.

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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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Šug, toć ili književno umak vrh je piramide dalmatinske kuhinje. Esencija mesa, ribe ili povrća povezana sa začinima pod vještom rukom kuhara pretvara se u viši smisao svakoga obroka.

Kad imate dobar šug, s njime možete kombinirati što god želite iz palete ugljikohidrata. Jedni će odabrati njoke, drugi tjesteninu dok će mnogi rado posegnuti za domaćim kruhom, koji u jednome potezu dokazano upija najviše dragocjene tekućine.

Od malih nogu smo naučili da je najbolji kompliment svakoj kuharici vratiti čist tanjur, detaljno pomazan kruhom. Neki nutricionisti će kritizirati udjele masnoće na dnu teće, no za sladokusce koji se ne srame zagrabiti na dno taj dio je ipak najslađi.

Naši mladi domaćini iz splitskoga restorana "Šug" složili su jelovnik na tradiciji toga tekućega blaga i otkrili nam dva slasna recepta za dvije osobe.

TEĆADA

200 g bijele ribe
150 g škampi (6 komada)
200 g dagnji
2 glavice kapule
2 češnja češnjaka
1 vezica peršina
malo pelata (po želji)
100 ml maslinova ulja
1 žlica domaće kvasine
200 ml prošeka
100 ml bijelog vina
sol i papar
lovorov list

Za makarune:
500 g brašna
250 g vode
prstohvat soli
1 žlica ulja

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image
Tećada 
Restoran ‘Šug‘
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Prvo napravite tjesteninu. Zamijesite sve navedene sastojke za makarune. Tako pripremljeno tijesto oblikujte u kuglu pa zaštitite prijanjajućom folijom i pustite da odstoji u hladnjaku oko sat vremena. Manje komadiće tijesta omotajte oko drvenog ražnjića i vrtite među dlanovima dok se tijesto ne oblikuje u makarun. Kad je gotov, položite na čistu krpu ili ravnu površinu i pospite brašnom kako se ne bi lijepilo.

U širokoj posudi pirjajte kapulu, češnjak i lovor na maslinovu ulju. Dodajte pelate, morske plodove, ulijte bijelo vino, prošek i kvasinu. Ako je potrebno, dodajte i malo vode ili ribljeg temeljca (tekućina mora prekriti morske plodove do pola). Kuhajte oko pola sata na laganoj vatri. Okusi će se izmiješati, a posudu s vremena na vrijeme lagano protresete, nikako ne miješate kuhačom. Posljednjih deset minuta dodajte i makarune.

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PEKA OD HOBOTNICE NA NAŠ NAČIN

1kg hobotnice
2 glavice kapule
2 češnja češnjaka
2 dl maslinova ulja
700 g krumpira
vezica peršina
100 g boba
100 g cherry rajčice

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image
Peka od hobotnice
Restoran ‘Šug‘
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U plitki lonac stavimo hobotnicu, kapulu, češnjak, maslinovo ulje, peršin i oguljen krumpir. Kuhamo na laganoj vatri uz povremeno miješanje dok hobotnica nije gotova. Potom odvojimo hobotnicu koju ćemo završiti na živoj vatri ili na tavi samo da dobije koricu i aromu.

Od ostatka kuhanih namirnica radimo pire te serviramo uz hobotnicu. Uz to još serviramo bob (koji smo prethodno blanširali) i cherry rajčice.

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Jakov Prkić/Cropix Restoran ‘Šug‘ Restoran ‘Šug‘
Jakov Prkić/Cropix
Kuhari i konobari splitskog restorana 'Šug'
 
Restoran ‘Šug‘
Peka od hobotnice
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Sa svih strana

morski kuharNa dnu teće vrh je gastronomije: posjetili smo splitski restoran ‘Šug‘, otkrili su nam dva slasna recepta

Piše Gordan Jelavić
1. listopada 2021. - 08:56
Kuhari i konobari splitskog restorana 'Šug'<br />  
Galerija
Kuhari i konobari splitskog restorana 'Šug'  Jakov Prkić/Cropix

Šug, toć ili književno umak vrh je piramide dalmatinske kuhinje. Esencija mesa, ribe ili povrća povezana sa začinima pod vještom rukom kuhara pretvara se u viši smisao svakoga obroka.

Kad imate dobar šug, s njime možete kombinirati što god želite iz palete ugljikohidrata. Jedni će odabrati njoke, drugi tjesteninu dok će mnogi rado posegnuti za domaćim kruhom, koji u jednome potezu dokazano upija najviše dragocjene tekućine.

Od malih nogu smo naučili da je najbolji kompliment svakoj kuharici vratiti čist tanjur, detaljno pomazan kruhom. Neki nutricionisti će kritizirati udjele masnoće na dnu teće, no za sladokusce koji se ne srame zagrabiti na dno taj dio je ipak najslađi.

Naši mladi domaćini iz splitskoga restorana "Šug" složili su jelovnik na tradiciji toga tekućega ...

#MORSKI KUHAR#RECEPTI#RESTORAN ŠUG#PEKA OD HOBOTNICE
14. svibanj 2024 10:04