{"id":248,"date":"2019-02-17T00:09:21","date_gmt":"2019-02-16T23:09:21","guid":{"rendered":"http:\/\/aknjige.com\/blog\/\/?p=248"},"modified":"2019-12-30T04:39:57","modified_gmt":"2019-12-30T03:39:57","slug":"leskovacka-muckalica-al-pollo","status":"publish","type":"post","link":"https:\/\/aknjige.com\/blog\/leskovacka-muckalica-al-pollo\/2019\/","title":{"rendered":"Leskova\u010dka mu\u0107kalica (Al Pollo)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Leskova\u010dku mu\u0107kalicu znam da pravim od kada znam za sebe. Iako postoji dosta razli\u010ditih na\u010dina pripreme, ja se dr\u017eim ovog koji se kod nas prenosi &#8220;sa kolena na koleno&#8221;. Tako\u0111e ga smatram najlak\u0161im i u isto vreme vrlo efikasno ukusnim. Ina\u010de ne volim da i\u0161\u010ditavam od reda do reda recepte, ve\u0107 vi\u0161e bacim pogled na glavne crte a ostalo prepustim svojoj ma\u0161ti. I uvek uspe! I svaki put je za nijansu druga\u010dije! Od mene ne o\u010dekujte klasi\u010dne onlajn recepte sa preciznim grama\u017eama i vremenom pripreme (iako \u0107u se potruditi da ih navedem) jer smatram da sputavaju kuvarsku kreativnost. Malo vi\u0161e ovog, ili manje onog menja balans, ukus i strukturu jela. Pa igrajte se, ne prepisujte! U svakom slu\u010daju \u0107ete sve pojesti. Nemam sliku moje mu\u0107kalice, pa \u0107u za zaglavlje da pozajmim sliku leskova\u010dkog restorana &#8220;Gro\u0161&#8221;, gde smo jednom lepo ru\u010dali. <em>Al Pollo<\/em> zna\u010di sa piletinom, mo\u017ee da se napi\u0161e i na srpskom ali ovako mi se svi\u0111a.<\/p>\n\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-details col-4\"><h3 class=\"details-title\"><\/h3><div class=\"detail-item detail-item-0\"><span class=\"detail-item-label\">Tanjira<\/span><p class=\"detail-item-value\">2-3<\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-label\">Priprema<\/span><p class=\"detail-item-value\">60 minuta<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-label\">Kuvanje<\/span><p class=\"detail-item-value\">30-40 minuta<\/p><\/div><div class=\"detail-item detail-item-3\"><span class=\"detail-item-label\">Ko mo\u017ee da spremi<\/span><p class=\"detail-item-value\">Svako<\/p><\/div><\/div>\n\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-ingredients\" id=\"CDqXl4tpZI\"><div class=\"wpzoom-recipe-card-print-link hidden\"><a class=\"btn-print-link no-print\" href=\"#CDqXl4tpZI\" title=\"Print ingredients...\"><img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/aknjige.com\/blog\/\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/src\/assets\/images\/printer.svg\" alt=\"Print\"\/>Print<\/a><\/div><h3 class=\"ingredients-title\">Prva posuda (dublji tiganj)<\/h3><ul class=\"ingredients-list\"><li>Crni luk (jedna ve\u0107a glavica ili dve srednje)<\/li><li>Ulje ili svinjska mast. Bolje je svinjska mast<\/li><li>Meso (1\/2kg piletine ili drugo po izboru)<\/li><\/ul><\/div>\n\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-ingredients\" id=\"m5g0e8tvXW\"><div class=\"wpzoom-recipe-card-print-link hidden\"><a class=\"btn-print-link no-print\" href=\"#m5g0e8tvXW\" title=\"Print ingredients...\"><img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/aknjige.com\/blog\/\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/src\/assets\/images\/printer.svg\" alt=\"Print\"\/>Print<\/a><\/div><h3 class=\"ingredients-title\">Druga posuda (dublji lonac)<\/h3><ul class=\"ingredients-list\"><li>Paradajz (2 velika, so\u010dna i puna te\u010dnosti)<\/li><li>Paprika (4 krupne, duga\u010dke i crvene)<\/li><li>So (po ukusu)<\/li><li>Najstro\u017eije zabranjeno dodavati: Ke\u010dap!<\/li><\/ul><\/div>\n\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-directions\" id=\"veKob4aVmS\"><div class=\"wpzoom-recipe-card-print-link hidden\"><a class=\"btn-print-link no-print\" href=\"#veKob4aVmS\" title=\"Print directions...\"><img decoding=\"async\" class=\"icon-print-link\" src=\"http:\/\/aknjige.com\/blog\/\/wp-content\/plugins\/recipe-card-blocks-by-wpzoom\/src\/assets\/images\/printer.svg\" alt=\"Print\"\/>Print<\/a><\/div><h3 class=\"directions-title\">Priprema<\/h3><ul class=\"directions-list\"><li>U prvu posudu koju zovemo &#8220;Dublji tiganj&#8221; dodajte masti kao kad pr\u017eite jaja. Iseckajte ve\u0107u glavicu crnog luka na komade srednje veli\u010dine, jo\u0161 bolje na kolutove. Dodajte vodu i na vatri srednje ja\u010dine dinstajte luk dok ne pusti te\u010dnost braon-zlatne boje. Povremeno me\u0161ajte.<\/li><li>Dok se luk dinsta iseckajte sve\u017ee meso na kvadrati\u0107e, recimo 2x2cm. Kada je luk dinstan (pustio boju), dodajte u tiganj meso i jo\u0161 malo vode. Tako sve to zajedno dinstajte dok meso ne dobije belu boju i voda ne ispari. Ne zaboravite da me\u0161ate.<\/li><li>U isto vreme na drugoj ringli, u posudi broj 2 koju zovemo &#8220;Dublji lonac&#8221; de\u0161ava se sli\u010dan scenario, samo sa drugim akterima, paradajzom i paprikom. Nakon \u0161to ste stavili luk na dinstanje, na drugu ringlu stavite lonac \u010dije dno nama\u017eete ma\u0161\u0107u (ne previ\u0161e). Zatim isti ispunite seckanim paradajzom (ne previ\u0161e sitno) i vertikalno ili horizontalno seckanom paprikom. Ovo je vrlo bitno jer na\u010din se\u010denja paprike daje strukturu jelu. Paprika treba da bude ise\u010dena ili vertikalno \u0161irine do 1 cm, ili horizontalno (da ispadnu krugovi) isto \u0161irine do 1cm. Suvi\u0161e sitno iseckana paprika se rastopi i nestane u jelu. Mo\u017eete dodati 1dl vode, ali ako je paradajz so\u010dan nema potrebe jer \u0107e on pustiti svoje sokove. Iseckanu papriku i paradajz kuvajte, povremeno me\u0161aju\u0107i, na laganoj vatri.<\/li><li>Ako ste do\u0161li do broja 4, zna\u010di da je luk pustio boju i da je meso postalo belo. Ukoliko vam do sada ni\u0161ta nije zagorelo pre\u0111ite na korak broj 5.<\/li><li>Smesu luka i mesa iz posude 1, tj. tiganja, dodajte u posudu 2, tj. lonac, i sve to zajedno kuvajte na laganoj vatri 30-40 minuta, tj. dok voda\/sok iz paradajza ne ispari i jelo ne postane gu\u0161\u0107e, ili kompaktnije. Ne znam kako da opi\u0161em, ja znam vizuelno da ocenim kada je gotovo. Zna\u0107ete i po mirisu, ne ose\u0107a se vi\u0161e odvojeni miris paprike, luka i paradajza, ve\u0107 sve miri\u0161e na Leskova\u010dku mu\u0107kalicu.<\/li><\/ul><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ako ne mo\u017eete sve sami da pojedete, zovite me. Dolazim!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Leskova&#269;ku mu&#263;kalicu znam da pravim od kada znam za sebe. Iako postoji dosta razli&#269;itih na&#269;ina pripreme, ja se dr&#382;im ovog koji se kod nas prenosi &ldquo;sa kolena na koleno&rdquo;. Tako&#273;e ga smatram najlak&scaron;im i u isto vreme vrlo efikasno ukusnim. Ina&#269;e ne volim da i&scaron;&#269;itavam od reda do reda recepte, ve&#263; vi&scaron;e bacim pogled na glavne crte a ostalo prepustim svojoj ma&scaron;ti. I uvek uspe! I svaki put je za nijansu druga&#269;ije! Od mene ne o&#269;ekujte klasi&#269;ne onlajn recepte sa preciznim grama&#382;ama i vremenom pripreme (iako &#263;u se potruditi da ih navedem) jer smatram da sputavaju kuvarsku kreativnost. Malo vi&scaron;e ovog, ili manje onog menja balans, ukus i strukturu jela. Pa igrajte se, ne prepisujte! U svakom slu&#269;aju &#263;ete sve pojesti. Nemam sliku moje mu&#263;kalice, pa &#263;u za zaglavlje da pozajmim sliku leskova&#269;kog restorana &ldquo;Gro&scaron;&rdquo;, gde smo jednom lepo ru&#269;ali. Al Pollo zna&#269;i sa piletinom, mo&#382;e da se napi&scaron;e i na srpskom ali ovako mi se svi&#273;a. Ako ne mo&#382;ete sve sami da pojedete, zovite me. Dolazim!<\/p>\n","protected":false},"author":1,"featured_media":270,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[285],"tags":[40,47,74,41],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ostalo","tag-hrana","tag-kuhinja","tag-leskovac","tag-recepti"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Leskova\u010dku mu\u0107kalicu znam da pravim od kada znam za sebe. Iako postoji dosta razli\u010ditih na\u010dina pripreme, ja se dr\u017eim ovog koji se kod nas prenosi &quot;sa kolena na koleno&quot;. Tako\u0111e ga smatram najlak\u0161im i u isto vreme vrlo efikasno ukusnim. 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