{"id":4171,"date":"2019-12-27T21:42:31","date_gmt":"2019-12-27T18:42:31","guid":{"rendered":"http:\/\/vvine.ru\/vere-ne-gatim\/"},"modified":"2019-12-27T21:42:31","modified_gmt":"2019-12-27T18:42:31","slug":"vere-ne-gatim","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sq\/vere-ne-gatim\/","title":{"rendered":"Ver\u00eb n\u00eb gatim"},"content":{"rendered":"

Ver\u00eb si nj\u00eb element i specialitete t\u00eb kuzhin\u00ebs nuk \u00ebsht\u00eb e re. T\u00eb ve\u00e7ant\u00eb popullaritetin e k\u00ebtyre recetave t\u00eb fituar n\u00eb ver\u00eb e n\u00eb rritje t\u00eb rajoneve, por edhe n\u00eb zona t\u00eb larg\u00ebta nga vreshtat e ver\u00ebs ka qen\u00eb e p\u00ebrdorur me sukses n\u00eb t\u00eb p\u00ebrgatitjen e ndryshme t\u00eb pjatave. \u00c7far\u00eb? T\u00eb m\u00ebsojm\u00eb pak m\u00eb von\u00eb.<\/p>\n

<\/p>\n

Ver\u00eb n\u00eb gatim.<\/h2>\n

N\u00ebse ju zgjidhni nj\u00eb ver\u00eb p\u00ebr gatim q\u00ebllime, ajo duhet vet\u00ebm t\u00eb bler\u00eb shtrenjt\u00eb dhe m\u00eb i famsh\u00ebm i ver\u00ebs m\u00eb nuk \u00ebsht\u00eb e k\u00ebshillueshme p\u00ebr t\u00eb paguar v\u00ebmendje t\u00eb lir\u00eb mark\u00eb. K\u00ebrkesa kryesore \u00ebsht\u00eb naturalness dhe p\u00ebr t\u00eb pasur nj\u00eb buqet\u00eb. P\u00ebr marinade p\u00ebrdorimin e lir\u00eb t\u00eb mostrave dhe p\u00ebr \u00ebmb\u00eblsir\u00eb ose pelte – varieteteve fisnike.<\/p>\n

N\u00eb tuaj receta p\u00ebrdorim m\u00eb t\u00eb zakonshme t\u00eb ver\u00ebs ligji: ver\u00eb e kuqe me mish t\u00eb kuq, t\u00eb bardh\u00eb p\u00ebr t\u00eb mishit t\u00eb bardh\u00eb dhe peshku, desserts \u2014 p\u00ebrfaq\u00ebsuesit e \u00ebmb\u00ebl. “Shoq\u00ebrojn\u00eb” furnizimi i p\u00ebrgatitur ushqim p\u00ebr t\u00eb t\u00eb jet\u00eb e nj\u00ebjt\u00eb me alkoolin. Fortifikuara t\u00eb mostrave do t\u00eb jet\u00eb tep\u00ebr i p\u00ebrsosur p\u00ebr supave, marinade p\u00ebr vi\u00e7i dhe si nj\u00eb komponent i salc\u00eb. Djath\u00eb dhe krem salcat piquancy sjell that\u00eb e bardh\u00eb pije. Interesante “krah p\u00ebr krah” \u00ebsht\u00eb marr\u00eb nga perimet me ver\u00eb t\u00eb bardh\u00eb. N\u00eb recet\u00eb ka vez\u00eb e plot\u00eb tr\u00ebndafili eliksir. Nuk ting\u00ebllon ver\u00eb eliksir me \u00e7okollat\u00eb p\u00ebrb\u00ebr\u00ebsit: kakao nd\u00ebrpret tuf\u00eb lulesh, ajo \u00ebsht\u00eb m\u00eb mir\u00eb p\u00ebr ta z\u00ebvend\u00ebsuar at\u00eb me konjak ose rum.<\/p>\n

M\u00eb t\u00eb p\u00ebrdorimit t\u00eb p\u00ebrbashk\u00ebt \u00ebsht\u00eb marinade. P\u00ebr shkak t\u00eb p\u00ebrmbajtjes s\u00eb lart\u00eb t\u00eb acideve t\u00eb cilat zbut\u00ebn mishit, zvog\u00eblon gatim koh\u00eb. Sa koh\u00eb t\u00eb marinate? Varet nga produkti i mishit, sidomos n\u00eb loj\u00eb, duhet t\u00eb lihet n\u00eb marinade gjat\u00eb nat\u00ebs, p\u00ebr peshk dhe 20 minuta. P\u00ebrve\u00e7 n\u00eb ver\u00eb marinade me guxim t\u00eb shtoni tuaj t\u00eb preferuar er\u00ebza. N\u00ebse q\u00ebllimi \u00ebsht\u00eb p\u00ebr t\u00eb p\u00ebrgatitur salc\u00eb, por kur t\u00eb filloni nuk e di, thjesht derdh ver\u00eb n\u00eb tigan n\u00eb t\u00eb cil\u00ebn e keni p\u00ebrgatitur ushqimin, dhe i zhduket ajo. P\u00ebr trashje, shtoni pak niseshte apo miell. Kjo salc\u00eb t\u00eb nxjerr\u00eb n\u00eb pah shijen e mishit dhe t\u00eb jap\u00eb patejkaluesh\u00ebm er\u00eb. Nj\u00eb win-win peshku salc\u00eb: mix l\u00ebngun n\u00eb t\u00eb cilin t\u00eb zier\/peshk t\u00eb zier, ver\u00eb t\u00eb bardh\u00eb dhe djath\u00eb (djathi). N\u00ebse p\u00ebrdorimin e alkoolit n\u00eb sup\u00eb recet\u00eb, pastaj shtoni n\u00eb fund t\u00eb procesit, kur perimet jan\u00eb plot\u00ebsisht t\u00eb gatsh\u00ebm. “Shum\u00eb e mir\u00eb”, nuk ka pun\u00eb k\u00ebtu. P\u00ebr t\u00eb dh\u00ebn\u00eb gjell\u00eb me shije, vet\u00ebm disa spoonfuls p\u00ebr merak mish (1 kg) do t\u00eb k\u00ebrkoj\u00eb rreth 100 gram alkool.<\/p>\n

T\u00eb gjitha k\u00ebto rekomandime nuk duhet t\u00eb shihet si rregulla t\u00eb pandryshueshme, t\u00eb udh\u00ebhequr nga shijet tuaja dhe preferencat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ver\u00eb si nj\u00eb element i specialitete t\u00eb kuzhin\u00ebs nuk \u00ebsht\u00eb e re. T\u00eb ve\u00e7ant\u00eb popullaritetin e k\u00ebtyre recetave t\u00eb fituar n\u00eb ver\u00eb e n\u00eb rritje t\u00eb rajoneve, por edhe n\u00eb zona t\u00eb larg\u00ebta nga vreshtat e ver\u00ebs ka qen\u00eb e p\u00ebrdorur me sukses n\u00eb t\u00eb p\u00ebrgatitjen e ndryshme t\u00eb pjatave. \u00c7far\u00eb? T\u00eb m\u00ebsojm\u00eb pak m\u00eb<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":3899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-4171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts\/4171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/comments?post=4171"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts\/4171\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/media?parent=4171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/categories?post=4171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/tags?post=4171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}