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stdClass Object ( [id] => 1277196 [title] => Stoljeće i pol star recept za brujet od pedoča: evo kako se pripremao u dalmatinskom gradu poznatom po dobroj spizi [alias] => stoljece-i-pol-star-recept-za-brujet-od-pedoca-evo-kako-se-pripremao-u-dalmatinskom-gradu-poznatom-po-dobroj-spizi [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo, piše Dobra hrana. Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik Newsa, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom, a recept je za jednu kilu pa se sve množi s brojem osoba koje će brudet jesti. Također je važno znati kako se ovo jelo zove brudet, ali se zato slaže kao, primjerice, lazanje, francuski krumpir ili bilo koji drugi složenac.

A sad postupak:

Dagnje se stave na vatru u suhi lonac da se otvore. Kada se otvore, iz školjki se izvadi meso, a školjke se bace.

U lonac se zatim doda maslinovo ulje da pokrije dno. Na ulje se stavi na kolutove izrezana kapulica (mladi luk), a može i kapula (luk) i malo iglica od ružmarina. Neki stave i list lovora natučen batom.

Na to se stavi meso dagnji, a povrh njih na kolute narezana rajčica, što zrelija to bolja. Na rajčicu zatim idu kolutovi mladog luka ili luka, ružmarin i lovor. Zatim opet ide red mesa dagnji i povrh njih rajčica.

Kada je sve složeno kako treba, zalije se s 3 decilitra maslinova ulja i 3 decilitra bijelog vina po kilogramu dagnji.

Posuda s ovako pripremljenim brudetom od dagnji stavi se na skroz slabu vatru i ostavi da se kuha dok luk ne omekša, a rajčica ne pusti sok. "U starim šibenskim kućama ovaj se brudet od pidoća kusa preliven preko feta kruha u dubljem pijatu, a u bolje stojećim kućama s maništrom", navodi autor teksta za Šibenski News.

Zlatni savjeti:

Ako je posuda manja, mora biti viša kako bi se u nju moglo složiti više slojeva, jer po receptu za ovaj brudet treba napraviti najmanje tri sloja.

Neki ovaj brudet začine i paprom, a soliti se mora oprezno jer dagnje znaju biti slane (ipak dolaze iz mora i ne ispiru se).

Da bismo u potpunosti uživali u okusima ovog jela, ipak je malo prerano, jer treba pričekati sezonu rajčice, a i ljeto, jer su upravo tada za punog mjeseca dagnje najbogatije mesom.

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Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo, piše Dobra hrana. Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik Newsa, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom, a recept je za jednu kilu pa se sve množi s brojem osoba koje će brudet jesti. Također je važno znati kako se ovo jelo zove brudet, ali se zato slaže kao, primjerice, lazanje, francuski krumpir ili bilo koji drugi složenac.

A sad postupak:

Dagnje se stave na vatru u suhi lonac da se otvore. Kada se otvore, iz školjki se izvadi meso, a školjke se bace.

U lonac se zatim doda maslinovo ulje da pokrije dno. Na ulje se stavi na kolutove izrezana kapulica (mladi luk), a može i kapula (luk) i malo iglica od ružmarina. Neki stave i list lovora natučen batom.

Na to se stavi meso dagnji, a povrh njih na kolute narezana rajčica, što zrelija to bolja. Na rajčicu zatim idu kolutovi mladog luka ili luka, ružmarin i lovor. Zatim opet ide red mesa dagnji i povrh njih rajčica.

Kada je sve složeno kako treba, zalije se s 3 decilitra maslinova ulja i 3 decilitra bijelog vina po kilogramu dagnji.

Posuda s ovako pripremljenim brudetom od dagnji stavi se na skroz slabu vatru i ostavi da se kuha dok luk ne omekša, a rajčica ne pusti sok. "U starim šibenskim kućama ovaj se brudet od pidoća kusa preliven preko feta kruha u dubljem pijatu, a u bolje stojećim kućama s maništrom", navodi autor teksta za Šibenski News.

Zlatni savjeti:

Ako je posuda manja, mora biti viša kako bi se u nju moglo složiti više slojeva, jer po receptu za ovaj brudet treba napraviti najmanje tri sloja.

Neki ovaj brudet začine i paprom, a soliti se mora oprezno jer dagnje znaju biti slane (ipak dolaze iz mora i ne ispiru se).

Da bismo u potpunosti uživali u okusima ovog jela, ipak je malo prerano, jer treba pričekati sezonu rajčice, a i ljeto, jer su upravo tada za punog mjeseca dagnje najbogatije mesom.

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StoryEditorOCM
Slanospašen od zaborava

Stoljeće i pol star recept za brujet od pedoča: evo kako se pripremao u dalmatinskom gradu poznatom po dobroj spizi

Piše Spiza SD
30. ožujka 2023. - 16:18
24612183
PREMIUM
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Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo, piše Dobra hrana. Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik Newsa, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom,...

#PEDOČE#DAGNJE
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14. svibanj 2024 13:03