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[title] => Tajna pripreme vrhunskih tradicionalnih jela jednostavna je, a nema veze s pomnim praćenjem recepta, vrhunski kuhari su nam je otkrili
[alias] => tajna-pripreme-vrhunskih-tradicionalnih-jela-jednostavna-je-a-nema-veze-s-pomnim-pracenjem-recepta-vrhunski-kuhari-su-nam-je-otkrili
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Za petak 13. kažu da je, onako, škakljiv datum. Da ne kažemo nešto više. No, onima koji su se jučer ujutro zatekli u ŠKMER-u bio je: a) pun posla b) ukusan c) ugodan d) zanimljiv. Zanimljiv utoliko što smo imali priliku iz velike kuhinje ŠKMER-a putovati kroz prostor i vrijeme. Prostor je Dalmacija, a vrijeme - zadnjih stotinjak, dvjestotinjak godina. Mirisi i okusi bili su naši prijevoznici, a vozači vrsni chefovi, šefovi kuhinja mediteranskih i europskih regija. Od najmlađih, Srđane Radić i Petra Vlaka, pa sve do iskusnog šefa Željka Nevena Bremeca. Svatko do njih preuzeo je kormilo svojeg vremeplova i odveo nas negdje daleko, a opet blizu.
Slobodna Dalmacija i Tommy tako su vam omogućili da se preko vječnih recepata legendarne Dike Marjanović Radice i sami zaputite u neka bolja vremena. Kroz kampanju "Okusi koje pamtimo" vadili smo ono najbolje iz Radičine kuharice i servirali vam u tisku i na portalu. Na vama je bilo samo da se okuražite.
- Ti su recepti pisani za one koji znaju. Važno je prvo pročitati recept, pa i više puta. A ne da se krene pa se vidi da meso mora odležati dan, dva. Danas recepti inzistiraju na minutama i precizni su što se vremena tiče. Toga kod Dike nema. Gotovo je kada je gotovo i tada se jelo vadi van iz pećnice ili skida s vatre i poslužuje. Treba živjeti s tim procesom kuhanja i kroz iskustvo vam dođe ta procjena vremena. Jednostavno, knjiga je tako pisana i sve kuharice otprije imale su to iskustvo. I knjiga je pisana za njih, a ne za one koji se prvi put susreću s kuhanjem - pojasnio nam je Bremec, predsjednik udruge ŠKMER.
- Moje je ime u onoj starijoj knjizi - dometnula nam je potpredsjednica ŠKMER-a Marija Lulić, bivša šefica kuhinje splitskog hotela "Park".
---
---
- Znate, ona s plavim koricama i žutim slovima...
- Kako ne bismo znali - prekidamo je. Iako je potpisnik ovih redaka relativno mlad, teško da može zaboraviti plavi pravokutnik koji je uvijek krasio radnu površinu dok mu je majka kužinavala i iskušavala nove, a zapravo stare recepte. Okusi djetinjstva tako su u potpunosti opravdali svoje ime. Jer, vjerujem da nisam jedini kojeg su Tommy i Slobodna Dalmacija vratili unatrag dvadeset i kusur godina. Neke više, neke manje...
- Ima mi je majka i danas - dodao sam.
- Samo što joj stranice ispadaju na sve strane - zaključih.
- Neka! To je znak da se koristi, da je u kužini, to joj i je cilj - pametno je zaokružila šefica Lulić cijelu filozofiju djela Dike Marjanović Radice. Jer, iako su tradicionalna jela možda spašena od zaborava, ona su kao mumije dok leže u svojim savršeno očuvanim knjigama/sarkofazima na policama. Žive samo onda iznad vatre, u tećama, na tavi, u pećnici, na pjatu, u ustima, na nepcu... Tada nisu samo nezaboravljena, već su proživljena.
---
---
A tajna dobrog jela, bilo ono tradicionalno ili ne, pojašnjava nam chef Bremec, vrlo je jednostavna.
- Pratite stađun. Gledajte kako dišu pazar i peškarija. To je glavni razlog zašto smo se odlučili za pripremu baš ovih jela. Srdela je u ovo doba baš pupasta, škampi posebno ukusni, a mulam i bravetina s bižima idealni su u jesen ili zimu. Što bih ja odabrao kao favorita? Sve. Sve je toliko ukusno i zapravo tek objedinjeno predstavlja pravu Dalmaciju. Šteta je ograničiti se samo na morsku ili kopnenu spizu. I jedno i drugo su Dalmacija - kazao je Bremec.
---
---
A da je uistinu u pravu osjetili smo i sami. Nakon što smo kušali ukusni mulam, prebacili smo se na pupastu srdelu. Tranzicija je mogla biti i obrnuta, ne bi bila ništa manje ukusna. Sve je savršeno pratio mliječni kruh, a za desert, baš kao šećer na kraju, došla je idealno spremljena i ukusna pita od badema.
Što je najvažnije, ovih osam recepata tek je jedan posto onoga što su vam Slobodna Dalmacija i Tommy ponudili iz zaista bezvremenskog opusa Dike Marjanović Radice. Toliko toga još valja spremiti, skuhati, kušati, u toliko toga još treba guštati. Samo, pazite!
Pratite stađun i poštujte stare užance. Okusi koje pamtimo tako će ostati trajno uz nas. Svakog dana.
---
Škampi na buzaru
Sastojci:
- 1 kg škampi
- 1 dl maslinova ulja
- 1 čaša bijelog vina
- ½ čaše soka od rajčica
- češnjak
- peršin
- 1 žlica mrvica
- sol i papar
Priprema:
U široku posudu ulijte 1 dl maslinova ulja i stavite 1 kg škampa. Zalijte čašom bijelog vina i kuhajte nekoliko minuta. Potom ulijte pola čaše soka od rajčica, posolite i popaprite. Protresite posudu. Pospite nasjeckanim češnjakom, peršinom i žlicom krušnih mrvica. Sve zajedno prokuhajte 15 minuta. Ako vam je sok gust, dolijte malo vode.
Pripremao: Nikša Ivičević
---
---
Srdele u savuri
Sastojci:
- 1 kg srdela
- ¼ l maslinova ulja
- 1/8 l kvasine
- 6 češnja češnjaka
- peršin
- ¼ limuna
- kocka šećera
- listići ružmarina
- sol i papar
Priprema:
Očistite 1 kg svježih srdela. Izvadite im utrobu, odrežite glave i obrišite krpom jer ih ne smijete prati. Provaljajte ih u ulju, soli, papru, te pecite na užarenim gradelama. Pečene poredajte u zdjelu, i to tako da stoji glava uz rep, pa polijte umakom.
Umak: uzavrite ¼ maslinova ulja, 1/8 l kvasine, dodajte 6 nasjeckanih češanja češnjaka, nasjeckani peršin, koricu od ¼ limuna, kocku šećera i nekoliko ružmarinovih listića. Marinirane srdele dobre su za jelo tek poslije 2-3 dana.
Pripremao: Dragutin Mandić
---
---
Mliječni kruh
Sastojci:
- 1 ½ kg brašna
- 4 dag maslaca
- ½ l mlijeka
- 4 dag kvasca
- 7 dag šećera
- 5 dag grožđica
- malo soli
Priprema:
Prosijte i stavite u duboku zdjelu 1 ½ kg brašna. U sredini brašna napravite rupicu i u nju ulijte 4 dag rastopljena maslaca i malo mlakog mlijeka. Kvasac (4 dag) se mora dizati ½ sata. Potom dodajte ¼ l mlakog mlijeka, 7 dag šećera, malo soli i 5 dag grožđica. Tijesto mijesite tako dugo dok se počne odvajati od zdjele i praviti male mjehuriće. Zdjelu pokrijte i ostavite da se tijesto u njoj diže 1-2 sata. Tada zamijesite kruh ili pletenicu, stavite je u namazanu pliticu i pustite još 1 sat da se diže. Pecite u pećnici ili krušnoj peći, a prije nego što stavite peći premažite tučenim jajem.
Pripremao: Petar Vlak
---
---
Punjeni lubin
Sastojci:
- Lubin
- 4-5 žlica mrvica
- 4 žlice maslinova ulja
- sol i papar
- peršin, češnjak
- pašteta od slanih srdela
Priprema:
Svaku ribu koja ima širok trbuh možete nadjenuti na ovaj način: 4-5 žlica mrvica, već prema veličini ribe, naškropite s 4 žlice maslinova ulja, paprom, solju i sitno nasjeckanim peršinom i češnjakom, a možete dodati i malo paštete od slanih srdela. Ovim nadjevom punite trbušnu šupljinu te sašijte. Natrljajte solju s obje strane, položite u pliticu i pecite u pećnici ili na žaru i premažite maslinovim uljem dok se peče. Trbušnu šupljinu možete ostaviti čitavu i ne trebate je šiti ako crijeva izvučete kroz škrge.
Pripremao: Vjekoslav Grgantov
---
---
Mulam s češnjakom (mulam zalučen)
Sastojci:
- 1 kg mulama
- 3 žlice soli
- 4-5 češanja češnjaka
- 10 zrna papra
- žlica korijandra
- povrće za juhu
- kiseli kupus
- komad suhog mesa ili šunke
Priprema:
Mulam je najslađe goveđe meso. To je tanko masno meso koje pokriva rebra u goveđim bokovima, bliže prednjem dijelu.
Za 1 kg mesa stucite 3 žlice soli, 4-5 češanja češnjaka, 10 zrna papra, žlicu korijandra, te dobro izmiješajte i time natrljajte meso (mulam). Stavite ga u zdjelu, poklopite i opteretite utegom te tako ostavite 4-5 dana. Prije kuhanja operite ga u više voda i stavite kuhati u hladnu vodu s povrćem. Poslužite uz kiseli kupus. Ovako zalučen mulam u juhi postane lijepo crven.
Mulam je također dobar kad ga dopola skuhate te razrežete na komadiće i stavite dokuhati u kiseli kupus, u kojem se već kuha komad suhog mesa ili šunke (pršut).
Pripremala: Marija Lulić
---
---
Goveđa pečenica na dalmatinski
Sastojci:
- 60 dag goveđe pečenice (fileta)
- mast
- sol
- 2 žlice ulja
- 3-4 češnja češnjaka
- peršin
- juha ili voda
- 2 žličice mrvica
- ½ limuna
Priprema:
Uzmite 60 dag goveđe pečenice (filet), operite, malo posolite i stavite peći u pećnicu na ugrijanu mast. Kad tamno zažuti, izvadite da se malo ohladi. U posudu stavite 2 žlice ulja i odmah u hladno dodajte 3-4 češnja vrlo sitno nasjeckana češnjaka i malo peršina. U to poredajte na tanke kriške narezano meso i dolijte sokom u kojem se peklo, tresite posudom i kuhajte još ¼ sata na posve laganoj vatri. Pečenicu za vrijeme kuhanja polijte katkad juhom ili vodom. Ako sok nije taman i gust, zažutite na masti 2 žličice mrvica. Prije posluživanja začinite sokom od pola limuna. Poslužite s roščićima od krumpira. Na ovaj način možete pripraviti pile, jarebicu ili prepelicu.
Pripremao: Željko Neven Bremec
---
---
Janjetina s graškom
Sastojci:
- 60 dag mlade janjetine
- 1 dl ulja
- 2 crvena luka
- 5-6 svježih rajčica
- sol i papar
- ½ kg graška
- sječak (pešt)
Priprema:
Operite 60 dag mlade janjetine, najbolje je od buta, i razrežite na komadiće. Na 1 dl ulja zažutite sitno nasjeckanu kapulu i u tome zažutite meso dok ima soka. Potom istisnite sok od 5-6 svježih rajčica i neprestano miješajući pomalo dolijevajte vode, posolite i popaprite. Kad se meso skuha, uspite pola kilograma svježe očišćenoga graška. Zatim stavite malo sječka (pešt) te kuhajte sve dok god sok ne postane gust i taman.
Pripremao: Željko Neven Bremec
---
---
Pita od badema
Sastojci:
- 40 dag brašna
- 20 dag maslaca
- 1 jaje, sol
- 5 dag šećera
- 2 žlice slatkog vrhnja
- Nadjev:
- 20 dag šećera
- 1 vanilin-šećer, rum
- 20 dag badema
- 1 štapić čokolade
Priprema:
Prosijte 40 dag brašna, dodajte 20 dag maslaca, gnječite valjkom, dodajte i sirovo žumance, malo soli, 5 dag šećera i 2 žlice slatkog vrhnja. Od toga zamijesite tijesto, razvaljajte na dva dijela u veličini plitice, jedan stavite u pliticu i premažite nadjevom.
Nadjev: miješajte 20 dag šećera s 5 žumanaca, dodajte malo vanilin-šećera, malo ruma, 20 dag mljevenih badema i čvrsti snijeg od 5 bjelanaca. Po ukusu možete dodati 1 štapić omekšane čokolade. Sve izmiješajte i premažite po već postavljenom listu u plitici, pokrijte drugim dijelom i pecite lagano i dugo.
Pripremala: Srđana Radić
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[category] => TableOCMCategory Object
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[description] =>
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[published] => 1
[image] =>
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Za petak 13. kažu da je, onako, škakljiv datum. Da ne kažemo nešto više. No, onima koji su se jučer ujutro zatekli u ŠKMER-u bio je: a) pun posla b) ukusan c) ugodan d) zanimljiv. Zanimljiv utoliko što smo imali priliku iz velike kuhinje ŠKMER-a putovati kroz prostor i vrijeme. Prostor je Dalmacija, a vrijeme - zadnjih stotinjak, dvjestotinjak godina. Mirisi i okusi bili su naši prijevoznici, a vozači vrsni chefovi, šefovi kuhinja mediteranskih i europskih regija. Od najmlađih, Srđane Radić i Petra Vlaka, pa sve do iskusnog šefa Željka Nevena Bremeca. Svatko do njih preuzeo je kormilo svojeg vremeplova i odveo nas negdje daleko, a opet blizu.
Slobodna Dalmacija i Tommy tako su vam omogućili da se preko vječnih recepata legendarne Dike Marjanović Radice i sami zaputite u neka bolja vremena. Kroz kampanju "Okusi koje pamtimo" vadili smo ono najbolje iz Radičine kuharice i servirali vam u tisku i na portalu. Na vama je bilo samo da se okuražite.
- Ti su recepti pisani za one koji znaju. Važno je prvo pročitati recept, pa i više puta. A ne da se krene pa se vidi da meso mora odležati dan, dva. Danas recepti inzistiraju na minutama i precizni su što se vremena tiče. Toga kod Dike nema. Gotovo je kada je gotovo i tada se jelo vadi van iz pećnice ili skida s vatre i poslužuje. Treba živjeti s tim procesom kuhanja i kroz iskustvo vam dođe ta procjena vremena. Jednostavno, knjiga je tako pisana i sve kuharice otprije imale su to iskustvo. I knjiga je pisana za njih, a ne za one koji se prvi put susreću s kuhanjem - pojasnio nam je Bremec, predsjednik udruge ŠKMER.
- Moje je ime u onoj starijoj knjizi - dometnula nam je potpredsjednica ŠKMER-a Marija Lulić, bivša šefica kuhinje splitskog hotela "Park".
---
---
- Znate, ona s plavim koricama i žutim slovima...
- Kako ne bismo znali - prekidamo je. Iako je potpisnik ovih redaka relativno mlad, teško da može zaboraviti plavi pravokutnik koji je uvijek krasio radnu površinu dok mu je majka kužinavala i iskušavala nove, a zapravo stare recepte. Okusi djetinjstva tako su u potpunosti opravdali svoje ime. Jer, vjerujem da nisam jedini kojeg su Tommy i Slobodna Dalmacija vratili unatrag dvadeset i kusur godina. Neke više, neke manje...
- Ima mi je majka i danas - dodao sam.
- Samo što joj stranice ispadaju na sve strane - zaključih.
- Neka! To je znak da se koristi, da je u kužini, to joj i je cilj - pametno je zaokružila šefica Lulić cijelu filozofiju djela Dike Marjanović Radice. Jer, iako su tradicionalna jela možda spašena od zaborava, ona su kao mumije dok leže u svojim savršeno očuvanim knjigama/sarkofazima na policama. Žive samo onda iznad vatre, u tećama, na tavi, u pećnici, na pjatu, u ustima, na nepcu... Tada nisu samo nezaboravljena, već su proživljena.
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A tajna dobrog jela, bilo ono tradicionalno ili ne, pojašnjava nam chef Bremec, vrlo je jednostavna.
- Pratite stađun. Gledajte kako dišu pazar i peškarija. To je glavni razlog zašto smo se odlučili za pripremu baš ovih jela. Srdela je u ovo doba baš pupasta, škampi posebno ukusni, a mulam i bravetina s bižima idealni su u jesen ili zimu. Što bih ja odabrao kao favorita? Sve. Sve je toliko ukusno i zapravo tek objedinjeno predstavlja pravu Dalmaciju. Šteta je ograničiti se samo na morsku ili kopnenu spizu. I jedno i drugo su Dalmacija - kazao je Bremec.
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A da je uistinu u pravu osjetili smo i sami. Nakon što smo kušali ukusni mulam, prebacili smo se na pupastu srdelu. Tranzicija je mogla biti i obrnuta, ne bi bila ništa manje ukusna. Sve je savršeno pratio mliječni kruh, a za desert, baš kao šećer na kraju, došla je idealno spremljena i ukusna pita od badema.
Što je najvažnije, ovih osam recepata tek je jedan posto onoga što su vam Slobodna Dalmacija i Tommy ponudili iz zaista bezvremenskog opusa Dike Marjanović Radice. Toliko toga još valja spremiti, skuhati, kušati, u toliko toga još treba guštati. Samo, pazite!
Pratite stađun i poštujte stare užance. Okusi koje pamtimo tako će ostati trajno uz nas. Svakog dana.
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Škampi na buzaru
Sastojci:
- 1 kg škampi
- 1 dl maslinova ulja
- 1 čaša bijelog vina
- ½ čaše soka od rajčica
- češnjak
- peršin
- 1 žlica mrvica
- sol i papar
Priprema:
U široku posudu ulijte 1 dl maslinova ulja i stavite 1 kg škampa. Zalijte čašom bijelog vina i kuhajte nekoliko minuta. Potom ulijte pola čaše soka od rajčica, posolite i popaprite. Protresite posudu. Pospite nasjeckanim češnjakom, peršinom i žlicom krušnih mrvica. Sve zajedno prokuhajte 15 minuta. Ako vam je sok gust, dolijte malo vode.
Pripremao: Nikša Ivičević
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Srdele u savuri
Sastojci:
- 1 kg srdela
- ¼ l maslinova ulja
- 1/8 l kvasine
- 6 češnja češnjaka
- peršin
- ¼ limuna
- kocka šećera
- listići ružmarina
- sol i papar
Priprema:
Očistite 1 kg svježih srdela. Izvadite im utrobu, odrežite glave i obrišite krpom jer ih ne smijete prati. Provaljajte ih u ulju, soli, papru, te pecite na užarenim gradelama. Pečene poredajte u zdjelu, i to tako da stoji glava uz rep, pa polijte umakom.
Umak: uzavrite ¼ maslinova ulja, 1/8 l kvasine, dodajte 6 nasjeckanih češanja češnjaka, nasjeckani peršin, koricu od ¼ limuna, kocku šećera i nekoliko ružmarinovih listića. Marinirane srdele dobre su za jelo tek poslije 2-3 dana.
Pripremao: Dragutin Mandić
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Mliječni kruh
Sastojci:
- 1 ½ kg brašna
- 4 dag maslaca
- ½ l mlijeka
- 4 dag kvasca
- 7 dag šećera
- 5 dag grožđica
- malo soli
Priprema:
Prosijte i stavite u duboku zdjelu 1 ½ kg brašna. U sredini brašna napravite rupicu i u nju ulijte 4 dag rastopljena maslaca i malo mlakog mlijeka. Kvasac (4 dag) se mora dizati ½ sata. Potom dodajte ¼ l mlakog mlijeka, 7 dag šećera, malo soli i 5 dag grožđica. Tijesto mijesite tako dugo dok se počne odvajati od zdjele i praviti male mjehuriće. Zdjelu pokrijte i ostavite da se tijesto u njoj diže 1-2 sata. Tada zamijesite kruh ili pletenicu, stavite je u namazanu pliticu i pustite još 1 sat da se diže. Pecite u pećnici ili krušnoj peći, a prije nego što stavite peći premažite tučenim jajem.
Pripremao: Petar Vlak
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---
Punjeni lubin
Sastojci:
- Lubin
- 4-5 žlica mrvica
- 4 žlice maslinova ulja
- sol i papar
- peršin, češnjak
- pašteta od slanih srdela
Priprema:
Svaku ribu koja ima širok trbuh možete nadjenuti na ovaj način: 4-5 žlica mrvica, već prema veličini ribe, naškropite s 4 žlice maslinova ulja, paprom, solju i sitno nasjeckanim peršinom i češnjakom, a možete dodati i malo paštete od slanih srdela. Ovim nadjevom punite trbušnu šupljinu te sašijte. Natrljajte solju s obje strane, položite u pliticu i pecite u pećnici ili na žaru i premažite maslinovim uljem dok se peče. Trbušnu šupljinu možete ostaviti čitavu i ne trebate je šiti ako crijeva izvučete kroz škrge.
Pripremao: Vjekoslav Grgantov
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Mulam s češnjakom (mulam zalučen)
Sastojci:
- 1 kg mulama
- 3 žlice soli
- 4-5 češanja češnjaka
- 10 zrna papra
- žlica korijandra
- povrće za juhu
- kiseli kupus
- komad suhog mesa ili šunke
Priprema:
Mulam je najslađe goveđe meso. To je tanko masno meso koje pokriva rebra u goveđim bokovima, bliže prednjem dijelu.
Za 1 kg mesa stucite 3 žlice soli, 4-5 češanja češnjaka, 10 zrna papra, žlicu korijandra, te dobro izmiješajte i time natrljajte meso (mulam). Stavite ga u zdjelu, poklopite i opteretite utegom te tako ostavite 4-5 dana. Prije kuhanja operite ga u više voda i stavite kuhati u hladnu vodu s povrćem. Poslužite uz kiseli kupus. Ovako zalučen mulam u juhi postane lijepo crven.
Mulam je također dobar kad ga dopola skuhate te razrežete na komadiće i stavite dokuhati u kiseli kupus, u kojem se već kuha komad suhog mesa ili šunke (pršut).
Pripremala: Marija Lulić
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Goveđa pečenica na dalmatinski
Sastojci:
- 60 dag goveđe pečenice (fileta)
- mast
- sol
- 2 žlice ulja
- 3-4 češnja češnjaka
- peršin
- juha ili voda
- 2 žličice mrvica
- ½ limuna
Priprema:
Uzmite 60 dag goveđe pečenice (filet), operite, malo posolite i stavite peći u pećnicu na ugrijanu mast. Kad tamno zažuti, izvadite da se malo ohladi. U posudu stavite 2 žlice ulja i odmah u hladno dodajte 3-4 češnja vrlo sitno nasjeckana češnjaka i malo peršina. U to poredajte na tanke kriške narezano meso i dolijte sokom u kojem se peklo, tresite posudom i kuhajte još ¼ sata na posve laganoj vatri. Pečenicu za vrijeme kuhanja polijte katkad juhom ili vodom. Ako sok nije taman i gust, zažutite na masti 2 žličice mrvica. Prije posluživanja začinite sokom od pola limuna. Poslužite s roščićima od krumpira. Na ovaj način možete pripraviti pile, jarebicu ili prepelicu.
Pripremao: Željko Neven Bremec
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Janjetina s graškom
Sastojci:
- 60 dag mlade janjetine
- 1 dl ulja
- 2 crvena luka
- 5-6 svježih rajčica
- sol i papar
- ½ kg graška
- sječak (pešt)
Priprema:
Operite 60 dag mlade janjetine, najbolje je od buta, i razrežite na komadiće. Na 1 dl ulja zažutite sitno nasjeckanu kapulu i u tome zažutite meso dok ima soka. Potom istisnite sok od 5-6 svježih rajčica i neprestano miješajući pomalo dolijevajte vode, posolite i popaprite. Kad se meso skuha, uspite pola kilograma svježe očišćenoga graška. Zatim stavite malo sječka (pešt) te kuhajte sve dok god sok ne postane gust i taman.
Pripremao: Željko Neven Bremec
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Pita od badema
Sastojci:
- 40 dag brašna
- 20 dag maslaca
- 1 jaje, sol
- 5 dag šećera
- 2 žlice slatkog vrhnja
- Nadjev:
- 20 dag šećera
- 1 vanilin-šećer, rum
- 20 dag badema
- 1 štapić čokolade
Priprema:
Prosijte 40 dag brašna, dodajte 20 dag maslaca, gnječite valjkom, dodajte i sirovo žumance, malo soli, 5 dag šećera i 2 žlice slatkog vrhnja. Od toga zamijesite tijesto, razvaljajte na dva dijela u veličini plitice, jedan stavite u pliticu i premažite nadjevom.
Nadjev: miješajte 20 dag šećera s 5 žumanaca, dodajte malo vanilin-šećera, malo ruma, 20 dag mljevenih badema i čvrsti snijeg od 5 bjelanaca. Po ukusu možete dodati 1 štapić omekšane čokolade. Sve izmiješajte i premažite po već postavljenom listu u plitici, pokrijte drugim dijelom i pecite lagano i dugo.
Pripremala: Srđana Radić
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Srdele u savuri - Dragutin Mandić
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12. svibanj 2024 21:28
