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[title] => Top jela iz splitskih restorana: ovi su specijaliteti totalno oduševili turiste, a mi smo dobili recepte i sve snimili. Isprobajte ih odmah!
[alias] => top-jela-iz-splitskih-restorana-ovi-su-specijaliteti-totalno-odusevili-turiste-a-mi-smo-dobili-recepte-isprobajte-ih-sve-imamo-i-video
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Za nama je rekordna sezona, a to nam je, pored ostalog, jasno i po stanju na štekatima, od jutra do samog zatvaranja punih kao šipak. Jeste li se ikad zapitali što su svi ti silni gosti jeli, u čemu su se baš ono, kako se kaže, "davili"? Mi jesmo, pa smo odgovor potražili u popularnim splitskim restoranima, uz pomoć ekipe s YouTube kanala Only Food And Horses. Odmah smo uočili jednu podudarnost - u svim restoranima koje smo posjetili, najpopularnija jela bila su riblja. I svi se još uvijek oporavljaju od šoka od epskih razmjera sezone, koji su tim upečatljiviji jer su potpuno neočekivani.
- Sezona iza nas je bila spektakularna, niko od nas nije virova da će se nešto takvo dogodit, možemo je slobodno nazvat spasonosnom. Nije bilo puno turista iz Amerike, Italije i Skandinavije, koje su poznata tržišta za Split, ali to su nadomjestili Francuzi i Nizozemci, kao i iz turisti susjednih država. Dobri su nam gosti ljudi iz Srbije i Bosne, slični su nama, sve potroše i onda idu doma. Gosti se većinom prepuštaju našim preporukama, najtraženiji su nam degustacijski meniji, prvenstveno riblji - kaže Dane Tahirović iz restorana "Zora Bila" te primjećuje kako turisti jako cijene što se kod nas može nabaviti domaća namirnica vrhunske kvalitete, a na pitanje koje je jelo ovog ljeta bilo najpopularnije, izdvaja ražu lešo, spremljenu na njihov poseban način.
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- Raža je široko poznata riba, ali nigdi nije među top namirnicama kojima se barata po restoranima. To je nama plus, a osim toga, spasilo nas je nestašice koja se dogodila usred ljeta zbog ogromne potražnje. U ovom jelu podloga je beurre blanc, umak na bazi maslaca, ljutike i bijelog vina, u sredini je rimski njok od griza, a na vrh ide očišćena lešo raža. Ljudi je puno vole i traže, od jednostavnih namirnica kreirali smo kvalitetno jelo i to je poanta cile priče - zaključuje Tahirević i diktira recept.
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---
Da je sezona bila iznad svih očekivanja, slaže se i Duje Kanajet iz restorana "Šug" kojeg je, kako nam priča, pohodila ogromna količina gostiju željnih ribe i druge spize vezane uz more, ali i vegetarijanska jela. Bilo je, veli nam, jako puno Francuza, znalo se, priča, dogoditi da čak trećinu gostiju čine Francuzi koji se međusobno uopće ne poznaju. Ali njima su, naglašava, glavni naši domaći ljudi. Kao jedan od najvećih hitova proteklog ljeta Kanajet izdvaja tećadu.
- Tećada je izvedenica brujeta za dvoje, osmišljena s namjerom prožimanja mediteranskih okusa. U nju idu riba, hobotnica, makaruni, toćaje se naš domaći kruh... Nekad gostima triba objasnit kako se to jede, reć im da se opuste i prilagode, da se nešto mora jest rukom, ćućat... da vide kako mi živimo i jedemo - smije se Duje i počinje diktirati recept.
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Mario Omrčen iz restorana "Artičok" priznaje da ih je sezona zatekla. Gostiju je, primjećuje, bilo odasvud, puno Amerikanaca, Nijemaca i Indijaca "s američke strane", nije se obraćalo pažnju na praznike i Ferragosto, kao da su svi nakon restrikcija željni izlazaka pa putuju, izlaze, guštaju. Turisti, zaključuje na osnovu iskustava iz Artičoka, preferiraju ribu i jedu u slijedovima, spremni isprobati hranu na način kako je to u restoranu zamišljeno. Kao veliki hit ljeta izdvaja ekler od škampi.
- Inspiracija je poznati desert, ali u funkciji predjela. Škampi su marinirani, sa strane je dodna morska salata pofrigana s malo oštrog brašna, čime smo dobili čisti morski okus, s namirnicama se triba malo poigrati. Ovo je moje jelo koje smo uveli tek ove godine, jako je dobro prihvaćeno - ponosno nam kaže Mario. I zatim diktira recept.
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---
Ekler od škampi
Sastojci:
8 škampi
2 limuna
2 dl maslinova ulja
250 ml vode
150 g maslaca
150 g brašna
4 jaja
prstohvat soli
Priprema:
Škampe očistimo od ljuske te u posudi zamiješamo s limunovim sokom i maslinovim ulje i ostavimo u hladnjaku 24 sata kako bi kiselina obradila meso. Za ekler u lonac staviti vodu, maslac i sol te prokuhati. Nakon što prokuha dodati brašno te miješati još nekoliko minuta. Tijesto maknuti s vatre te ostaviti da se ohladi. U ohlađeno tijesto miješajući električnom miješalicom dodavati jedno po jedno jaje. Tijesto staviti u dresir vrećicu te na papir za pečenje istisnuti eklere. Peći na 180 stupnjeva 20 minuta.
---
---
Tećada
Sastojci:
400 g ribe
2 škampa
200 g školjaka
100 g kuhane hobotnice
kapula
luk
peršin
maslinovo ulje
pelati
kvasina
voda ili riblji temeljac
Priprema:
Na maslinovu ulju se dinstaju kapula, luk i petrusimul, dodaju se pelati, zatim crno vino, kvasina i voda ili riblji temeljac. U to idu riba, škampi i hobotnica, a zadnjih deset minuta dodaju se makaruni, po želji se mogu dodat sol i papar.
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---
Raža za četiri osobe
Sastojci:
1 kg raže
150 g ljutike
300 ml narančinog soka
0,2 l bijelog vina
250 g maslaca
125 g griza
50 g parmezana
1 jaje
65 g maslaca
0,5 l mlijeka
muškatni oraščić
sol, papar
Priprema:
Ražu očistiti, kratko prokuhati te očistiti od kostiju. Meso začiniti solju, paprom, maslinovim uljem i češnjakom pa oblikovati gnijezda. Za umak beurre blanc na maslinovom ulju prepržiti ljutiku, dodati narančin sok, vino, sol i papar. Kuhati na jakoj vatri da se reducira, oko 7 minuta. Maknuti s vatre i lagano dodati maslac uz stalno miješanje. Za njok zakuhati mlijeko, 65 grama maslaca, sol, papar i muškatni oraščić. U kipuću smjesu lagano dodati griz uz stalno miješanje. Kad masa postane kompaktna, dodati jaje i parmezan pa dobro izmiješati, izliti u kalup i oblikovati po želji. Servirati tako da na umak poslažemo kratko zapečeni njok, a zatim gnijezdo od raže. Na vrh dodati malo salatice od koromača koji je prethodno mariniran u narančinom soku i maslinovom ulju.
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Pratite Stil i na Instagramu!
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---
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)
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[metadata] => robots=
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[category] => TableOCMCategory Object
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[name] => Gušt
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[_tbl_key:protected] => id
[_tbl_keys:protected] => Array
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[_db:protected] => JDatabaseDriverMysqli_Exabyte Object
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[serverType] => mysql
[connection:protected] => mysqli Object
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[host_info] => 127.0.0.1 via TCP/IP
[info] =>
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[stat] => Uptime: 15245816 Threads: 1 Questions: 3174876768 Slow queries: 7116583
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)
[nameQuote:protected] => `
[nullDate:protected] => 0000-00-00 00:00:00
[_database:JDatabaseDriver:private] => sdproductiondb
[count:protected] => 35
[cursor:protected] =>
[debug:protected] =>
[limit:protected] => 0
[log:protected] => Array
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)
[timings:protected] => Array
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[callStacks:protected] => Array
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[options:protected] => Array
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[user] => proxy_user_front06
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[database] => sdproductiondb
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[select] => 1
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[socket] =>
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[sql:protected] => JDatabaseQueryMysqli Object
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[limit:protected] => 0
[db:protected] => JDatabaseDriverMysqli_Exabyte Object
*RECURSION*
[sql:protected] =>
[type:protected] => select
[element:protected] =>
[select:protected] => JDatabaseQueryElement Object
(
[name:protected] => SELECT
[elements:protected] => Array
(
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[2] => container.name AS container_name
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[glue:protected] => ,
)
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Za nama je rekordna sezona, a to nam je, pored ostalog, jasno i po stanju na štekatima, od jutra do samog zatvaranja punih kao šipak. Jeste li se ikad zapitali što su svi ti silni gosti jeli, u čemu su se baš ono, kako se kaže, "davili"? Mi jesmo, pa smo odgovor potražili u popularnim splitskim restoranima, uz pomoć ekipe s YouTube kanala Only Food And Horses. Odmah smo uočili jednu podudarnost - u svim restoranima koje smo posjetili, najpopularnija jela bila su riblja. I svi se još uvijek oporavljaju od šoka od epskih razmjera sezone, koji su tim upečatljiviji jer su potpuno neočekivani.
- Sezona iza nas je bila spektakularna, niko od nas nije virova da će se nešto takvo dogodit, možemo je slobodno nazvat spasonosnom. Nije bilo puno turista iz Amerike, Italije i Skandinavije, koje su poznata tržišta za Split, ali to su nadomjestili Francuzi i Nizozemci, kao i iz turisti susjednih država. Dobri su nam gosti ljudi iz Srbije i Bosne, slični su nama, sve potroše i onda idu doma. Gosti se većinom prepuštaju našim preporukama, najtraženiji su nam degustacijski meniji, prvenstveno riblji - kaže Dane Tahirović iz restorana "Zora Bila" te primjećuje kako turisti jako cijene što se kod nas može nabaviti domaća namirnica vrhunske kvalitete, a na pitanje koje je jelo ovog ljeta bilo najpopularnije, izdvaja ražu lešo, spremljenu na njihov poseban način.
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- Raža je široko poznata riba, ali nigdi nije među top namirnicama kojima se barata po restoranima. To je nama plus, a osim toga, spasilo nas je nestašice koja se dogodila usred ljeta zbog ogromne potražnje. U ovom jelu podloga je beurre blanc, umak na bazi maslaca, ljutike i bijelog vina, u sredini je rimski njok od griza, a na vrh ide očišćena lešo raža. Ljudi je puno vole i traže, od jednostavnih namirnica kreirali smo kvalitetno jelo i to je poanta cile priče - zaključuje Tahirević i diktira recept.
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Da je sezona bila iznad svih očekivanja, slaže se i Duje Kanajet iz restorana "Šug" kojeg je, kako nam priča, pohodila ogromna količina gostiju željnih ribe i druge spize vezane uz more, ali i vegetarijanska jela. Bilo je, veli nam, jako puno Francuza, znalo se, priča, dogoditi da čak trećinu gostiju čine Francuzi koji se međusobno uopće ne poznaju. Ali njima su, naglašava, glavni naši domaći ljudi. Kao jedan od najvećih hitova proteklog ljeta Kanajet izdvaja tećadu.
- Tećada je izvedenica brujeta za dvoje, osmišljena s namjerom prožimanja mediteranskih okusa. U nju idu riba, hobotnica, makaruni, toćaje se naš domaći kruh... Nekad gostima triba objasnit kako se to jede, reć im da se opuste i prilagode, da se nešto mora jest rukom, ćućat... da vide kako mi živimo i jedemo - smije se Duje i počinje diktirati recept.
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Mario Omrčen iz restorana "Artičok" priznaje da ih je sezona zatekla. Gostiju je, primjećuje, bilo odasvud, puno Amerikanaca, Nijemaca i Indijaca "s američke strane", nije se obraćalo pažnju na praznike i Ferragosto, kao da su svi nakon restrikcija željni izlazaka pa putuju, izlaze, guštaju. Turisti, zaključuje na osnovu iskustava iz Artičoka, preferiraju ribu i jedu u slijedovima, spremni isprobati hranu na način kako je to u restoranu zamišljeno. Kao veliki hit ljeta izdvaja ekler od škampi.
- Inspiracija je poznati desert, ali u funkciji predjela. Škampi su marinirani, sa strane je dodna morska salata pofrigana s malo oštrog brašna, čime smo dobili čisti morski okus, s namirnicama se triba malo poigrati. Ovo je moje jelo koje smo uveli tek ove godine, jako je dobro prihvaćeno - ponosno nam kaže Mario. I zatim diktira recept.
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Ekler od škampi
Sastojci:
8 škampi
2 limuna
2 dl maslinova ulja
250 ml vode
150 g maslaca
150 g brašna
4 jaja
prstohvat soli
Priprema:
Škampe očistimo od ljuske te u posudi zamiješamo s limunovim sokom i maslinovim ulje i ostavimo u hladnjaku 24 sata kako bi kiselina obradila meso. Za ekler u lonac staviti vodu, maslac i sol te prokuhati. Nakon što prokuha dodati brašno te miješati još nekoliko minuta. Tijesto maknuti s vatre te ostaviti da se ohladi. U ohlađeno tijesto miješajući električnom miješalicom dodavati jedno po jedno jaje. Tijesto staviti u dresir vrećicu te na papir za pečenje istisnuti eklere. Peći na 180 stupnjeva 20 minuta.
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---
Tećada
Sastojci:
400 g ribe
2 škampa
200 g školjaka
100 g kuhane hobotnice
kapula
luk
peršin
maslinovo ulje
pelati
kvasina
voda ili riblji temeljac
Priprema:
Na maslinovu ulju se dinstaju kapula, luk i petrusimul, dodaju se pelati, zatim crno vino, kvasina i voda ili riblji temeljac. U to idu riba, škampi i hobotnica, a zadnjih deset minuta dodaju se makaruni, po želji se mogu dodat sol i papar.
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---
Raža za četiri osobe
Sastojci:
1 kg raže
150 g ljutike
300 ml narančinog soka
0,2 l bijelog vina
250 g maslaca
125 g griza
50 g parmezana
1 jaje
65 g maslaca
0,5 l mlijeka
muškatni oraščić
sol, papar
Priprema:
Ražu očistiti, kratko prokuhati te očistiti od kostiju. Meso začiniti solju, paprom, maslinovim uljem i češnjakom pa oblikovati gnijezda. Za umak beurre blanc na maslinovom ulju prepržiti ljutiku, dodati narančin sok, vino, sol i papar. Kuhati na jakoj vatri da se reducira, oko 7 minuta. Maknuti s vatre i lagano dodati maslac uz stalno miješanje. Za njok zakuhati mlijeko, 65 grama maslaca, sol, papar i muškatni oraščić. U kipuću smjesu lagano dodati griz uz stalno miješanje. Kad masa postane kompaktna, dodati jaje i parmezan pa dobro izmiješati, izliti u kalup i oblikovati po želji. Servirati tako da na umak poslažemo kratko zapečeni njok, a zatim gnijezdo od raže. Na vrh dodati malo salatice od koromača koji je prethodno mariniran u narančinom soku i maslinovom ulju.
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Pratite Stil i na Instagramu!
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[published] => 1
[ordering] => 7
[alias] => promo
)
[8] => stdClass Object
(
[id] => 67
[name] => Contains video
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 9
[alias] => contains_video
)
[9] => stdClass Object
(
[id] => 68
[name] => Premium content
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 10
[alias] => premium_content
)
[10] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[11] => stdClass Object
(
[id] => 70
[name] => Open link in new window
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 12
[alias] => open_link_in_new_window
)
[12] => stdClass Object
(
[id] => 71
[name] => Horizontal crop of the main photo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 13
[alias] => horizontal_crop_of_the_main_photo
)
[13] => stdClass Object
(
[id] => 73
[name] => No-index
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 15
[alias] => no_index
)
[14] => stdClass Object
(
[id] => 74
[name] => No-cache
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 16
[alias] => no_cache
)
[15] => stdClass Object
(
[id] => 77
[name] => Don't show on the front page
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 17
[alias] => dont_show_on_the_front_page
)
[16] => stdClass Object
(
[id] => 78
[name] => Related on bottom
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 18
[alias] => related_on_bottom
)
[17] => stdClass Object
(
[id] => 79
[name] => Live button
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 19
[alias] => live_button
)
[26] => stdClass Object
(
[id] => 87
[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
)
15. svibanj 2024 22:07
