stdClass Object ( [id] => 1045729 [title] => Među najzdravijim je namirnicama svijeta i dio dalmatinske tradicije, no ne odajemo joj dužnu počast: imamo 3 super prijedloga za spremanje blitve! [alias] => medu-najzdravijim-je-namirnicama-svijeta-i-dio-dalmatinske-tradicije-no-ne-odajemo-joj-duznu-pocast-imamo-3-super-prijedloga-za-spremanje-blitve [catid] => 409 [published] => 1 [introtext] => [fulltext] =>

Blitva se ubraja među najzdravije namirnice svijeta, nekoć je u Dalmaciji bila nezaobilazna stavka na obiteljskom stolu, no unatoč svemu tome, danas joj ne odajemo dužno poštovanje. Što radimo s blitvom? Lešamo je i to je to.

Što tek reći o peteljkama koje najčešće završe u smeću? Ispravimo ovu nepravdu zanimljivim jelima u kojima možete koristiti cijelo lišće blitve ili pak samo onaj bijeli dio kojeg neki dok jedu pažljivo izdvajaju na rub tanjura.

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Ne bacajmo hranu, eksperimentirajmo!

Polpetice od blitve

pola kilograma blitve

100 grama parmezana

2 jaja

korica limuna

1 prstohvat muškatnog oraščića

krušne mrvice

sol, papar

ulje za prženje

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Skuhanu blitvu pomiješajte sa svim sastojcim osim ulja i krušnih mrvica. Ovisno o željenoj gustoći dodajte krušne mrvice, a nan kraju ih uvaljajte u preostale mrvice, kako bi dobile hrskavu koricu.

Rukama oblikujte polpetice pa ih pržite na vrućem ulju dok ne dobiju lijepu boju. Izvadite na upijajući papir. Poslužite uz salatu i umak na bazi sirnog namaza.

Gratinirana blitva

pola kilograma blitve

2 žlice maslinovog ulja

300 mililitara slatkog vrhnja

100 grama sira gruyère 

sok 1 limuna

muškatni oraščić

kajenski papar

češnjak

sol, papar

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Skuhajte blitvu, ocijedite je pa začinite navedenim začinima i prelijte s malo maslinova ulja. Posložite u posudu za pečenje premazanu maslacem ili uljem. Pomiješajte vrhnje i jaja, posolite i dodajte malo papra, umiješajte naribani sir i prelijte preko blitve.

Pecite okom pola sata u pećnici zagrijanoj na 170 stupnjeva. Ovo je odličan način za iskoristiti stabljike blitve, jelo se može napraviti i isključivo od njih.

Hrskava pita od blitve, limuna i sira

 pola kilograma blitve

300 grama ricotte

300 grama fetta sira

2 žlice maslinovog ulja

1/2 poriluka (samo bijeli dio)

1 crveni luk

2 režnja češnjaka

sok i korica jednog limuna

sjemenke kumina i koromača

3 jaja

sol, papar

kore za štrudel

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Skuhajte blitvu, ocijedite, začinite navedenim začinima, umiješajte maslinovo ulje i limunov sok te naribanu koricu limuna. Dodajte razmrvljeni sir pa provjerite okus. Dodajte i jaja.

Složite 4 kore jednu na drugu u posudu za pečenje pa ih premažite uljem ili rastopljenim maslacem. Stavite dio smjese pa ponovite postupak s korama. Redajte dok sve ne potrošite pa stavite peći u pećnicu zagrijanu na 190, oko 45 minuta. Počne li hvatati previše boje, pokrijte folijom. 

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Blitva se ubraja među najzdravije namirnice svijeta, nekoć je u Dalmaciji bila nezaobilazna stavka na obiteljskom stolu, no unatoč svemu tome, danas joj ne odajemo dužno poštovanje. Što radimo s blitvom? Lešamo je i to je to.

Što tek reći o peteljkama koje najčešće završe u smeću? Ispravimo ovu nepravdu zanimljivim jelima u kojima možete koristiti cijelo lišće blitve ili pak samo onaj bijeli dio kojeg neki dok jedu pažljivo izdvajaju na rub tanjura.

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Ne bacajmo hranu, eksperimentirajmo!

Polpetice od blitve

pola kilograma blitve

100 grama parmezana

2 jaja

korica limuna

1 prstohvat muškatnog oraščića

krušne mrvice

sol, papar

ulje za prženje

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Skuhanu blitvu pomiješajte sa svim sastojcim osim ulja i krušnih mrvica. Ovisno o željenoj gustoći dodajte krušne mrvice, a nan kraju ih uvaljajte u preostale mrvice, kako bi dobile hrskavu koricu.

Rukama oblikujte polpetice pa ih pržite na vrućem ulju dok ne dobiju lijepu boju. Izvadite na upijajući papir. Poslužite uz salatu i umak na bazi sirnog namaza.

Gratinirana blitva

pola kilograma blitve

2 žlice maslinovog ulja

300 mililitara slatkog vrhnja

100 grama sira gruyère 

sok 1 limuna

muškatni oraščić

kajenski papar

češnjak

sol, papar

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Skuhajte blitvu, ocijedite je pa začinite navedenim začinima i prelijte s malo maslinova ulja. Posložite u posudu za pečenje premazanu maslacem ili uljem. Pomiješajte vrhnje i jaja, posolite i dodajte malo papra, umiješajte naribani sir i prelijte preko blitve.

Pecite okom pola sata u pećnici zagrijanoj na 170 stupnjeva. Ovo je odličan način za iskoristiti stabljike blitve, jelo se može napraviti i isključivo od njih.

Hrskava pita od blitve, limuna i sira

 pola kilograma blitve

300 grama ricotte

300 grama fetta sira

2 žlice maslinovog ulja

1/2 poriluka (samo bijeli dio)

1 crveni luk

2 režnja češnjaka

sok i korica jednog limuna

sjemenke kumina i koromača

3 jaja

sol, papar

kore za štrudel

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Skuhajte blitvu, ocijedite, začinite navedenim začinima, umiješajte maslinovo ulje i limunov sok te naribanu koricu limuna. Dodajte razmrvljeni sir pa provjerite okus. Dodajte i jaja.

Složite 4 kore jednu na drugu u posudu za pečenje pa ih premažite uljem ili rastopljenim maslacem. Stavite dio smjese pa ponovite postupak s korama. Redajte dok sve ne potrošite pa stavite peći u pećnicu zagrijanu na 190, oko 45 minuta. Počne li hvatati previše boje, pokrijte folijom. 

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Array ( [1] => stdClass Object ( [id] => 2 [name] => Superscript Title [value] => ideje za pet [type] => textarea [group] => 9 [published] => 1 [ordering] => 2 [alias] => SuperscriptTitle ) [2] => stdClass Object ( [id] => 61 [name] => Contains Infographic [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 4 [alias] => contains_infographic ) [3] => stdClass Object ( [id] => 62 [name] => Without ads [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 5 [alias] => Withoutads ) [4] => stdClass Object ( [id] => 63 [name] => Photo gallery [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 6 [alias] => Photo_gallery ) [5] => stdClass Object ( [id] => 64 [name] => Promo [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 7 [alias] => promo ) [7] => stdClass Object ( [id] => 67 [name] => Contains video [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 9 [alias] => contains_video ) [8] => stdClass Object ( [id] => 68 [name] => Premium content [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 10 [alias] => premium_content ) [9] => stdClass Object ( [id] => 69 [name] => Exclude comments [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 11 [alias] => exclude_comments ) [10] => 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 ) [11] => 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 ) [12] => stdClass Object ( [id] => 73 [name] => No-index [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 15 [alias] => no_index ) [13] => stdClass Object ( [id] => 74 [name] => No-cache [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 16 [alias] => no_cache ) [14] => 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 ) [15] => stdClass Object ( [id] => 78 [name] => Related on bottom [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 18 [alias] => related_on_bottom ) [16] => stdClass Object ( [id] => 79 [name] => Live button [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 19 [alias] => live_button ) [25] => stdClass Object ( [id] => 87 [name] => Instant articles [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 28 [alias] => instant_articles ) [26] => stdClass Object ( [id] => 91 [name] => S preporučuje [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 29 [alias] => s_preporucuje ) [27] => stdClass Object ( [id] => 92 [name] => S voli [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 30 [alias] => s_voli ) [28] => stdClass Object ( [id] => 93 [name] => Layout with three photos [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 31 [alias] => layout_with_three_photos ) [29] => stdClass Object ( [id] => 94 [name] => Gallery in the article [value] => OFF [type] => radio [group] => 9 [published] => 1 [ordering] => 32 [alias] => gallery_in_the_article ) [30] => stdClass Object ( [id] => 95 [name] => Required views [value] => 0 [type] => textfield [group] => 9 [published] => 1 [ordering] => 33 [alias] => required_views ) )
Overlay
ideje za pet

Među najzdravijim je namirnicama svijeta i dio dalmatinske tradicije, no ne odajemo joj dužnu počast: imamo 3 super prijedloga za spremanje blitve!

Piše Tea Sumić Miletić
21. rujna 2020. - 12:40

Blitva se ubraja među najzdravije namirnice svijeta, nekoć je u Dalmaciji bila nezaobilazna stavka na obiteljskom stolu, no unatoč svemu tome, danas joj ne odajemo dužno poštovanje. Što radimo s blitvom? Lešamo je i to je to.

Što tek reći o peteljkama koje najčešće završe u smeću? Ispravimo ovu nepravdu zanimljivim jelima u kojima možete koristiti cijelo lišće blitve ili pak samo onaj bijeli dio kojeg neki dok jedu pažljivo izdvajaju na rub tanjura.

Ne bacajmo hranu, eksperimentirajmo!

Polpetice od blitve

pola kilograma blitve

100 grama parmezana

2 jaja

korica limuna

1 prstohvat muškatnog oraščića

krušne mrvice

sol, papar

ulje za prženje


Skuhanu blitvu pomiješajte sa svim sastojcim osim ulja i krušnih mrvica. Ovisno o željenoj gustoći dodajte krušne mrvice, a nan kraju ih uvaljajte u preostale mrvice, kako bi dobile hrskavu koricu.

Rukama oblikujte polpetice pa ih pržite na vrućem ulju dok ne dobiju lijepu boju. Izvadite na upijajući papir. Poslužite uz salatu i umak na bazi sirnog namaza.

Gratinirana blitva

pola kilograma blitve

2 žlice maslinovog ulja

300 mililitara slatkog vrhnja

100 grama sira gruyère 

sok 1 limuna

muškatni oraščić

kajenski papar

češnjak

sol, papar

Skuhajte blitvu, ocijedite je pa začinite navedenim začinima i prelijte s malo maslinova ulja. Posložite u posudu za pečenje premazanu maslacem ili uljem. Pomiješajte vrhnje i jaja, posolite i dodajte malo papra, umiješajte naribani sir i prelijte preko blitve.

Pecite okom pola sata u pećnici zagrijanoj na 170 stupnjeva. Ovo je odličan način za iskoristiti stabljike blitve, jelo se može napraviti i isključivo od njih.

Hrskava pita od blitve, limuna i sira

 pola kilograma blitve

300 grama ricotte

300 grama fetta sira

2 žlice maslinovog ulja

1/2 poriluka (samo bijeli dio)

1 crveni luk

2 režnja češnjaka

sok i korica jednog limuna

sjemenke kumina i koromača

3 jaja

sol, papar

kore za štrudel

Skuhajte blitvu, ocijedite, začinite navedenim začinima, umiješajte maslinovo ulje i limunov sok te naribanu koricu limuna. Dodajte razmrvljeni sir pa provjerite okus. Dodajte i jaja.

Složite 4 kore jednu na drugu u posudu za pečenje pa ih premažite uljem ili rastopljenim maslacem. Stavite dio smjese pa ponovite postupak s korama. Redajte dok sve ne potrošite pa stavite peći u pećnicu zagrijanu na 190, oko 45 minuta. Počne li hvatati previše boje, pokrijte folijom. 

13. svibanj 2024 15:47