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Puno se prašine ove godine diglo oko bakalara, pisalo se o tome kako je skup, mudrovalo se zašto je poskupio i raspravljalo se "mirita" li uopće tog mnogima neprihvatljivog iznosa. Oni malo kreativniji razmotrili su opcije pa nakon što su trgovcima i njihovom precijenjenom uvoznom bakalaru poručili  "Ne, hvala", okrenuli su se gregadi, crnom rižotu i brujetu, dobrim starim jelima koja se mogu skuhati od nešto popularnijih sastojaka.

E, ali što će oni zadrti bonkulovići kojima se baš strašno jede bakalar na brujet ili bjanko, pa im ne pada napamet mijenjati ih drugim jelima?

Takvima će, ako ne ovih blagdana, jer sad je već mrvicu "knap" što se tiče vremena, a onda nekih narednih, poslužiti ideja koju smo pronašli u splitskom restoranu Makarun. U tom restoranu, vjerovali ili ne, kuhaju bakalar bez bakalara. Odnosno, u ulogu bakalara sasvim uspješno stavljaju neke druge stanovnike mora. I to Jadranskog.

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image

Sušenu tabinju priprema glavni kuhar Ivica Radić

Paun Paunović/Cropix
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Da, znamo da se već pisalo o sušenom golubu, ali ovo nije ta priča, jer ova ekipa, pazite sad ovo, koristi - morskog pasa i tabinju. Dobro je, kažu nam, i jedno i drugo. I u skladu s našom dalmatinskom tradicijom. Nisu vam ovo nikakve novitade, ako ste se slučajno pripali.

Međutim, ključno je da je i jedno i drugo najprije dobro osušeno, a da bi bilo još bolje, poželjno je da je također i dimljeno. Tako barem oni rade. Kako nam je ispričao Jurica Farac Makarun - Makarun im, je, uputio nas je, familijarni nadimak i rodom su s Korčule - s ovom su praksom započeli prije kojih 10-15 godina kad su prvi put negdje oko Badnjaka umjesto bakalara na isti način počeli pripremati pasa i tabinju.

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image

SPECIJAL SLOBODNA DALMACIJA
Split, 221223.
Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja.
Na fotografiji: Jurica Farac, vlasnik restorana, pregledava susenu tabinju prije same pripreme.
Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
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- Mi ih sušimo i još ih malo dimimo kod nas u Vrgadi pa ih onda kuvamo na tradicionalan način, na brujet i bjanko pa čak činimo i one okruglice šta su sad puno popularne. Kako smo mi ipak Makarun, mater o korčulansku radi makarune koje poslužujemo uz brujet - priča nam Jurica dok čekamo da se skuha taj njegov neobični specijalitet.

- Isto ka bakalar, riba se prvo mora močit dva-tri dana, a poželjno ju je, baš ka i bakalar, koji put dobro udrit ili umisto toga močit malo duže. I onda se skuha toč i s tim se točem poliju makaruni. Meni je ovako kako mi radimo još draže nego sa suvim bakalarom jer po meni još interesantnije zato šta mi ribu malo stavimo na dim pa se to lipo osjeti - hvali Jurica svoju spizu, kao što je i red.

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image

SPECIJAL SLOBODNA DALMACIJA
Split, 221223.
Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja.
Na fotografiji: vlasnik Jurica Farac, sef kuhinje Ivica Radic te slasticarka Nena Mravak.
Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
---

A je li zaista bolje od klasičnog bakalara? Najbolje vam je doći i uvjeriti se sami ili, nabavite li sušenu tabinju ili pasa, skuhati ovo jelo u vlastitoj režiji. Evo vam recept.

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image

SPECIJAL SLOBODNA DALMACIJA Split, 221223. Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja. Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
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Sušena tabinja a la bakalar

Sastojci:

Sušena tabinja
Poriluk
Lovor
Papar u zrnu
Kapula
Pelata
Bijelo vino
Češnjak
Peperoncin
Makaruni
Prošek ili med
Žlica kvasine

Priprema:

Sušenu ribu namakati nekoliko dana ranije da omekša i pusti sol. Po potrebi ribu istući batom za meso da omekša.

Kuhati ribu s korjenastim povrćem, lovorom i paprom u zrnu. Očistiti ribu od kosti i sačuvati temeljac za kuhanje.

Šug:

Šufigat kapulu i poriluk na maslinovom ulju i lagano posolit.

Dodat pelatu, češnjak i ribu, jedan peperončin ubacit u šug,te podliti temeljcem i kuhati 35-45 min, dodati bijelo vino, malo prošeka ili žlicu meda.

Pustit još 15 ak minuti da se sve sljubi.

Makarune skuhati na pola i ubaciti u šug, paziti da se ne prekuha i ostaviti 5-10 min da se stisne.

 

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Namaču i kuhaju nešto sasvim drugo, tvrde da je još bolje. Imamo recept! page_title=U ovom restoranu prave bakalar bez bakalara. Namaču i kuhaju nešto sasvim drugo, tvrde da je još bolje. Imamo recept! 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Glavni kuhar Ivica Radi\u0107<\/p>","

Su\u0161ena tabinja<\/p>","

Su\u0161eni morski pas i tabinja.<\/p>","

Su\u0161ena tabinja<\/p>","

Vlasnik Jurica Farac, \u0161ef kuhinje Ivica Radi\u0107 te slasti\u010darka Nena Mravak.<\/p>","

Su\u0161enu tabinju priprema glavni kuhar Ivica Radi\u0107<\/p>","

Su\u0161enu tabinju priprema glavni kuhar Ivica Radi\u0107<\/p>","","","

Jurica Farac pregledava su\u0161enu tabinju prije same pripreme<\/p>"],"incptvocmimagegalleryImageFocus":["50:50","50:50","50:50","50:50","50:50","50:50","50:50","50:50","50:50","50:50"],"incptvocmimagegalleryImageDimensions":[{"size0":"1920x1326","hd_26236559_1920.jpg":"1920x1080","k_26236559_1280.jpg":"1280x1280","k_26236559_1024.jpg":"1024x1024","k_26236559_640.jpg":"640x640","k_26236559_480.jpg":"480x480","k_26236559_340.jpg":"340x340","k_26236559_220.jpg":"220x220","o_26236559_1280.jpg":"1280x884","o_26236559_1024.jpg":"1024x707","o_26236559_640.jpg":"640x442","o_26236559_480.jpg":"480x331","o_26236559_340.jpg":"340x234","o_26236559_220.jpg":"220x151","h_26236559_1280.jpg":"1280x854","h_26236559_1024.jpg":"1024x683","h_26236559_640.jpg":"640x427","h_26236559_480.jpg":"480x320","h_26236559_340.jpg":"340x227","h_26236559_220.jpg":"220x147","pp_26236559_1280.jpg":"1280x1628","pp_26236559_1024.jpg":"1024x1303","pp_26236559_640.jpg":"640x814","pp_26236559_480.jpg":"480x611","pp_26236559_340.jpg":"340x432","pp_26236559_220.jpg":"220x280"},{"size0":"1920x2824","hd_26236558_1920.jpg":"1920x1080","k_26236558_1280.jpg":"1280x1280","k_26236558_1024.jpg":"1024x1024","k_26236558_640.jpg":"640x640","k_26236558_480.jpg":"480x480","k_26236558_340.jpg":"340x340","k_26236558_220.jpg":"220x220","o_26236558_1280.jpg":"1280x1882","o_26236558_1024.jpg":"1024x1506","o_26236558_640.jpg":"640x941","o_26236558_480.jpg":"480x706","o_26236558_340.jpg":"340x500","o_26236558_220.jpg":"220x323","h_26236558_1280.jpg":"1280x854","h_26236558_1024.jpg":"1024x683","h_26236558_640.jpg":"640x427","h_26236558_480.jpg":"480x320","h_26236558_340.jpg":"340x227","h_26236558_220.jpg":"220x147","pp_26236558_1280.jpg":"1280x1628","pp_26236558_1024.jpg":"1024x1303","pp_26236558_640.jpg":"640x814","pp_26236558_480.jpg":"480x611","pp_26236558_340.jpg":"340x432","pp_26236558_220.jpg":"220x280"},{"size0":"1920x2871","hd_26236557_1920.jpg":"1920x1080","k_26236557_1280.jpg":"1280x1280","k_26236557_1024.jpg":"1024x1024","k_26236557_640.jpg":"640x640","k_26236557_480.jpg":"480x480","k_26236557_340.jpg":"340x340","k_26236557_220.jpg":"220x220","o_26236557_1280.jpg":"1280x1914","o_26236557_1024.jpg":"1024x1531","o_26236557_640.jpg":"640x957","o_26236557_480.jpg":"480x717","o_26236557_340.jpg":"340x508","o_26236557_220.jpg":"220x328","h_26236557_1280.jpg":"1280x854","h_26236557_1024.jpg":"1024x683","h_26236557_640.jpg":"640x427","h_26236557_480.jpg":"480x320","h_26236557_340.jpg":"340x227","h_26236557_220.jpg":"220x147","pp_26236557_1280.jpg":"1280x1628","pp_26236557_1024.jpg":"1024x1303","pp_26236557_640.jpg":"640x814","pp_26236557_480.jpg":"480x611","pp_26236557_340.jpg":"340x432","pp_26236557_220.jpg":"220x280"},{"size0":"1920x2936","hd_26236556_1920.jpg":"1920x1080","k_26236556_1280.jpg":"1280x1280","k_26236556_1024.jpg":"1024x1024","k_26236556_640.jpg":"640x640","k_26236556_480.jpg":"480x480","k_26236556_340.jpg":"340x340","k_26236556_220.jpg":"220x220","o_26236556_1280.jpg":"1280x1957","o_26236556_1024.jpg":"1024x1565","o_26236556_640.jpg":"640x978","o_26236556_480.jpg":"480x734","o_26236556_340.jpg":"340x519","o_26236556_220.jpg":"220x336","h_26236556_1280.jpg":"1280x854","h_26236556_1024.jpg":"1024x683","h_26236556_640.jpg":"640x427","h_26236556_480.jpg":"480x320","h_26236556_340.jpg":"340x227","h_26236556_220.jpg":"220x147","pp_26236556_1280.jpg":"1280x1628","pp_26236556_1024.jpg":"1024x1303","pp_26236556_640.jpg":"640x814","pp_26236556_480.jpg":"480x611","pp_26236556_340.jpg":"340x432","pp_26236556_220.jpg":"220x280"},{"size0":"1920x1342","hd_26236555_1920.jpg":"1920x1080","k_26236555_1280.jpg":"1280x1280","k_26236555_1024.jpg":"1024x1024","k_26236555_640.jpg":"640x640","k_26236555_480.jpg":"480x480","k_26236555_340.jpg":"340x340","k_26236555_220.jpg":"220x220","o_26236555_1280.jpg":"1280x894","o_26236555_1024.jpg":"1024x715","o_26236555_640.jpg":"640x447","o_26236555_480.jpg":"480x335","o_26236555_340.jpg":"340x237","o_26236555_220.jpg":"220x153","h_26236555_1280.jpg":"1280x854","h_26236555_1024.jpg":"1024x683","h_26236555_640.jpg":"640x427","h_26236555_480.jpg":"480x320","h_26236555_340.jpg":"340x227","h_26236555_220.jpg":"220x147","pp_26236555_1280.jpg":"1280x1628","pp_26236555_1024.jpg":"1024x1303","pp_26236555_640.jpg":"640x814","pp_26236555_480.jpg":"480x611","pp_26236555_340.jpg":"340x432","pp_26236555_220.jpg":"220x280"},{"size0":"1920x1278","hd_26236554_1920.jpg":"1920x1080","k_26236554_1280.jpg":"1280x1280","k_26236554_1024.jpg":"1024x1024","k_26236554_640.jpg":"640x640","k_26236554_480.jpg":"480x480","k_26236554_340.jpg":"340x340","k_26236554_220.jpg":"220x220","o_26236554_1280.jpg":"1280x852","o_26236554_1024.jpg":"1024x681","o_26236554_640.jpg":"640x426","o_26236554_480.jpg":"480x319","o_26236554_340.jpg":"340x226","o_26236554_220.jpg":"220x146","h_26236554_1280.jpg":"1280x854","h_26236554_1024.jpg":"1024x683","h_26236554_640.jpg":"640x427","h_26236554_480.jpg":"480x320","h_26236554_340.jpg":"340x227","h_26236554_220.jpg":"220x147","pp_26236554_1280.jpg":"1280x1628","pp_26236554_1024.jpg":"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Glavni kuhar Ivica Radić

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Glavni kuhar Ivica Radić

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Sušena tabinja

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Sušeni morski pas i tabinja.

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Sušena tabinja

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Vlasnik Jurica Farac, šef kuhinje Ivica Radić te slastičarka Nena Mravak.

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Sušenu tabinju priprema glavni kuhar Ivica Radić

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Sušenu tabinju priprema glavni kuhar Ivica Radić

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Jurica Farac pregledava sušenu tabinju prije same pripreme

Paun Paunović/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Puno se prašine ove godine diglo oko bakalara, pisalo se o tome kako je skup, mudrovalo se zašto je poskupio i raspravljalo se "mirita" li uopće tog mnogima neprihvatljivog iznosa. Oni malo kreativniji razmotrili su opcije pa nakon što su trgovcima i njihovom precijenjenom uvoznom bakalaru poručili  "Ne, hvala", okrenuli su se gregadi, crnom rižotu i brujetu, dobrim starim jelima koja se mogu skuhati od nešto popularnijih sastojaka.

E, ali što će oni zadrti bonkulovići kojima se baš strašno jede bakalar na brujet ili bjanko, pa im ne pada napamet mijenjati ih drugim jelima?

Takvima će, ako ne ovih blagdana, jer sad je već mrvicu "knap" što se tiče vremena, a onda nekih narednih, poslužiti ideja koju smo pronašli u splitskom restoranu Makarun. U tom restoranu, vjerovali ili ne, kuhaju bakalar bez bakalara. Odnosno, u ulogu bakalara sasvim uspješno stavljaju neke druge stanovnike mora. I to Jadranskog.

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Sušenu tabinju priprema glavni kuhar Ivica Radić

Paun Paunović/Cropix
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Da, znamo da se već pisalo o sušenom golubu, ali ovo nije ta priča, jer ova ekipa, pazite sad ovo, koristi - morskog pasa i tabinju. Dobro je, kažu nam, i jedno i drugo. I u skladu s našom dalmatinskom tradicijom. Nisu vam ovo nikakve novitade, ako ste se slučajno pripali.

Međutim, ključno je da je i jedno i drugo najprije dobro osušeno, a da bi bilo još bolje, poželjno je da je također i dimljeno. Tako barem oni rade. Kako nam je ispričao Jurica Farac Makarun - Makarun im, je, uputio nas je, familijarni nadimak i rodom su s Korčule - s ovom su praksom započeli prije kojih 10-15 godina kad su prvi put negdje oko Badnjaka umjesto bakalara na isti način počeli pripremati pasa i tabinju.

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SPECIJAL SLOBODNA DALMACIJA
Split, 221223.
Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja.
Na fotografiji: Jurica Farac, vlasnik restorana, pregledava susenu tabinju prije same pripreme.
Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
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- Mi ih sušimo i još ih malo dimimo kod nas u Vrgadi pa ih onda kuvamo na tradicionalan način, na brujet i bjanko pa čak činimo i one okruglice šta su sad puno popularne. Kako smo mi ipak Makarun, mater o korčulansku radi makarune koje poslužujemo uz brujet - priča nam Jurica dok čekamo da se skuha taj njegov neobični specijalitet.

- Isto ka bakalar, riba se prvo mora močit dva-tri dana, a poželjno ju je, baš ka i bakalar, koji put dobro udrit ili umisto toga močit malo duže. I onda se skuha toč i s tim se točem poliju makaruni. Meni je ovako kako mi radimo još draže nego sa suvim bakalarom jer po meni još interesantnije zato šta mi ribu malo stavimo na dim pa se to lipo osjeti - hvali Jurica svoju spizu, kao što je i red.

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image

SPECIJAL SLOBODNA DALMACIJA
Split, 221223.
Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja.
Na fotografiji: vlasnik Jurica Farac, sef kuhinje Ivica Radic te slasticarka Nena Mravak.
Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
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A je li zaista bolje od klasičnog bakalara? Najbolje vam je doći i uvjeriti se sami ili, nabavite li sušenu tabinju ili pasa, skuhati ovo jelo u vlastitoj režiji. Evo vam recept.

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SPECIJAL SLOBODNA DALMACIJA Split, 221223. Restoran Makarun u svojoj ponudi odudara od vecine jer umjesto susenoga bakalara prirpremaju susenu tabinju ili morskog psa koji su tradicionalna riba dalmatisnskog kraja. Foto: Paun Paunovic/CROPIX

Paun Paunovic/Cropix
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Sušena tabinja a la bakalar

Sastojci:

Sušena tabinja
Poriluk
Lovor
Papar u zrnu
Kapula
Pelata
Bijelo vino
Češnjak
Peperoncin
Makaruni
Prošek ili med
Žlica kvasine

Priprema:

Sušenu ribu namakati nekoliko dana ranije da omekša i pusti sol. Po potrebi ribu istući batom za meso da omekša.

Kuhati ribu s korjenastim povrćem, lovorom i paprom u zrnu. Očistiti ribu od kosti i sačuvati temeljac za kuhanje.

Šug:

Šufigat kapulu i poriluk na maslinovom ulju i lagano posolit.

Dodat pelatu, češnjak i ribu, jedan peperončin ubacit u šug,te podliti temeljcem i kuhati 35-45 min, dodati bijelo vino, malo prošeka ili žlicu meda.

Pustit još 15 ak minuti da se sve sljubi.

Makarune skuhati na pola i ubaciti u šug, paziti da se ne prekuha i ostaviti 5-10 min da se stisne.

 

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Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix Paun Paunović/Cropix
Paun Paunović/Cropix

Glavni kuhar Ivica Radić

Paun Paunović/Cropix

Sušena tabinja

Paun Paunović/Cropix

Sušeni morski pas i tabinja.

Paun Paunović/Cropix

Sušena tabinja

Paun Paunović/Cropix

Vlasnik Jurica Farac, šef kuhinje Ivica Radić te slastičarka Nena Mravak.

Paun Paunović/Cropix

Sušenu tabinju priprema glavni kuhar Ivica Radić

Paun Paunović/Cropix

Sušenu tabinju priprema glavni kuhar Ivica Radić

Paun Paunović/Cropix

Jurica Farac pregledava sušenu tabinju prije same pripreme

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Array ( [1] => stdClass Object ( [id] => 2 [name] => Superscript Title [value] => okusi tradicije [type] => textarea [group] => 9 [published] => 1 [ordering] => 2 [alias] => SuperscriptTitle ) [3] => stdClass Object ( [id] => 61 [name] => Contains Infographic [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 4 [alias] => contains_infographic ) [4] => stdClass Object ( [id] => 62 [name] => Without ads [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 5 [alias] => Withoutads ) [5] => stdClass Object ( [id] => 63 [name] => Photo gallery [value] => ON [type] => radio [group] => 9 [published] => 1 [ordering] => 6 [alias] => Photo_gallery ) [6] => stdClass Object ( [id] => 64 [name] => Promo [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 7 [alias] => promo ) [8] => stdClass Object ( [id] => 67 [name] => Contains video [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 9 [alias] => contains_video ) [9] => stdClass Object ( [id] => 68 [name] => Premium content [value] => ON [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] => ON [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] => 97 [name] => City Select [value] => (0) [type] => select [group] => 9 [published] => 1 [ordering] => 35 [alias] => CitySelect ) [34] => stdClass Object ( [id] => 98 [name] => Paid Article [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 36 [alias] => paid_article ) [35] => stdClass Object ( [id] => 99 [name] => SD na licu mjesta [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 37 [alias] => SD_na_licu_mjesta ) )
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Pričeokusi tradicije

U ovom restoranu prave bakalar bez bakalara. Namaču i kuhaju nešto sasvim drugo, tvrde da je još bolje. Imamo recept!

23. prosinca 2023. - 13:57

Puno se prašine ove godine diglo oko bakalara, pisalo se o tome kako je skup, mudrovalo se zašto je poskupio i raspravljalo se "mirita" li uopće tog mnogima neprihvatljivog iznosa. Oni malo kreativniji razmotrili su opcije pa nakon što su trgovcima i njihovom precijenjenom uvoznom bakalaru poručili  "Ne, hvala", okrenuli su se gregadi, crnom rižotu i brujetu, dobrim starim jelima koja se mogu skuhati od nešto popularnijih sastojaka.

E, ali što će oni zadrti bonkulovići kojima se baš strašno jede bakalar na brujet ili bjanko, pa im ne pada napamet mijenjati ih drugim jelima?

Takvima će, ako ne ovih blagdana, jer sad je već mrvicu "knap" što se tiče vremena, a onda nekih narednih, poslužiti ideja koju smo pronašli u splitskom restoranu Makarun. U tom restoranu, vjerovali ili...

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13. svibanj 2024 22:31