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U drugom nastavku našeg malog serijala 'splitski chefovi otkrivaju malo drugačija blagdanska jela' (prvog se podsjetite ovdje) donosimo vam recept za uistinu poseban specijalitet.

Čuvali smo ga baš za Badnjak jer je dovoljno dobar da može podijeliti stol s bakalarom, brujetom od ugora i drugim ribljim delicijama koje se tradicionalno spremaju dan uoči Božića. Zapravo, toliko je dobar da nam je to teško objasniti riječima. A o njemu se ipak itekako priča, još od kad je na splitskom Obrovu otvoren restoran Corto Maltese, u čijoj se ponudi nalazi. I to pod pomalo nepristojnim imenom.

S obzirom da je Badnjak nije baš red da vam ga otkrijemo, no skužit ćete, vjerujemo, već i sami kako se zove. Ima veze s glavnim sastojkom koji mu daje divan miris po dimu. Otkrio nam ga je chef Toni Boban, sve nam lijepo objašnjavajući i navodeći sastojke do u gram. Nema šanse da vam neće uspjeti! 

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Rižot s kozicama i dimljenim dagnjama

Sastojci:

100 grama riže carnaroli

80 grama kozica

8 grama češnjaka

10 grama peršina

25 grama dimljenih dagnji

50 mililitara bijelog vina

25 grama maslaca

25 grama parmezana

20 mililitara maslinovog ulja

riblji temeljac

Sastojci za šalšu:

pelati

malo češnjaka

malo nasjeckanog peršina

sol, papar, malo šećera

Sastojci za žličnjak od sira:

vrhnje za kuhanje

grana padano

malo mlijeka

Priprema:

Pelate rukom nagnječite, u tećici na maslinovom ulju sotirajte malo češnjaka i grubo nasjeckanog peršina. Dodajte pelate, začinite solju, paprom i ako je potreba šećerom. Pustite da kuha do željene gustoće.

​Na malo maslinovog ulja sotirajte repove kozica, dodajte češnjak i peršin. Podlijte bijelim vinom, dodajte 100 grama šalše i dimljene dagnje, pustite da malo kuha. Ubacite sirovu rižu i kuhajte 18-20 minuta.

Kad je gotovo, ubacite hladni maslac narezan na kockice i parmezan. Dobro promiješajte, poklopite poklopcem i ostavite da kratko odstoji kako bi rižot dobio na kremoznosti.

Poslužite sa žličnjakom od sira, kojeg ćete dobili otapanjem vrhnja za kuhanje, grana padana i mlijeka.

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\nRestoran Corto Maltese za rubriku Morski kuhar magazina Otvoreno more.
\nNa fotografiji: Pickin dim, rizoto od dimljenih dagnj, kozica sa kremom od sira.
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Restoran Corto Maltese za rubriku Morski kuhar magazina Otvoreno more.
Na fotografiji: Pickin dim, rizoto od dimljenih dagnj, kozica sa kremom od sira.
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Restoran Corto Maltese za rubriku Morski kuhar magazina Otvoreno more.
Na fotografiji: Pickin dim, rizoto od dimljenih dagnj, kozica sa kremom od sira.
Bozidar Vukicevic/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

U drugom nastavku našeg malog serijala 'splitski chefovi otkrivaju malo drugačija blagdanska jela' (prvog se podsjetite ovdje) donosimo vam recept za uistinu poseban specijalitet.

Čuvali smo ga baš za Badnjak jer je dovoljno dobar da može podijeliti stol s bakalarom, brujetom od ugora i drugim ribljim delicijama koje se tradicionalno spremaju dan uoči Božića. Zapravo, toliko je dobar da nam je to teško objasniti riječima. A o njemu se ipak itekako priča, još od kad je na splitskom Obrovu otvoren restoran Corto Maltese, u čijoj se ponudi nalazi. I to pod pomalo nepristojnim imenom.

S obzirom da je Badnjak nije baš red da vam ga otkrijemo, no skužit ćete, vjerujemo, već i sami kako se zove. Ima veze s glavnim sastojkom koji mu daje divan miris po dimu. Otkrio nam ga je chef Toni Boban, sve nam lijepo objašnjavajući i navodeći sastojke do u gram. Nema šanse da vam neće uspjeti! 

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Rižot s kozicama i dimljenim dagnjama

Sastojci:

100 grama riže carnaroli

80 grama kozica

8 grama češnjaka

10 grama peršina

25 grama dimljenih dagnji

50 mililitara bijelog vina

25 grama maslaca

25 grama parmezana

20 mililitara maslinovog ulja

riblji temeljac

Sastojci za šalšu:

pelati

malo češnjaka

malo nasjeckanog peršina

sol, papar, malo šećera

Sastojci za žličnjak od sira:

vrhnje za kuhanje

grana padano

malo mlijeka

Priprema:

Pelate rukom nagnječite, u tećici na maslinovom ulju sotirajte malo češnjaka i grubo nasjeckanog peršina. Dodajte pelate, začinite solju, paprom i ako je potreba šećerom. Pustite da kuha do željene gustoće.

​Na malo maslinovog ulja sotirajte repove kozica, dodajte češnjak i peršin. Podlijte bijelim vinom, dodajte 100 grama šalše i dimljene dagnje, pustite da malo kuha. Ubacite sirovu rižu i kuhajte 18-20 minuta.

Kad je gotovo, ubacite hladni maslac narezan na kockice i parmezan. Dobro promiješajte, poklopite poklopcem i ostavite da kratko odstoji kako bi rižot dobio na kremoznosti.

Poslužite sa žličnjakom od sira, kojeg ćete dobili otapanjem vrhnja za kuhanje, grana padana i mlijeka.

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Bozidar Vukicevic/Cropix
Bozidar Vukicevic/Cropix
Split, 25052020.
Restoran Corto Maltese za rubriku Morski kuhar magazina Otvoreno more.
Na fotografiji: Pickin dim, rizoto od dimljenih dagnj, kozica sa kremom od sira.
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Overlay
chefovi otkrivaju

Rižot o kojem priča cijeli grad: dobili smo recept za jelo malo nepristojnog imena, ali toliko dobro da je riječima neopisivo

Piše Tea Sumić Miletić
Foto Bozidar Vukicevic/Cropix
24. prosinca 2020. - 11:53

U drugom nastavku našeg malog serijala 'splitski chefovi otkrivaju malo drugačija blagdanska jela' (prvog se podsjetite ovdje) donosimo vam recept za uistinu poseban specijalitet.

Čuvali smo ga baš za Badnjak jer je dovoljno dobar da može podijeliti stol s bakalarom, brujetom od ugora i drugim ribljim delicijama koje se tradicionalno spremaju dan uoči Božića. Zapravo, toliko je dobar da nam je to teško objasniti riječima. A o njemu se ipak itekako priča, još od kad je na splitskom Obrovu otvoren restoran Corto Maltese, u čijoj se ponudi nalazi. I to pod pomalo nepristojnim imenom.

S obzirom da je Badnjak nije baš red da vam ga otkrijemo, no skužit ćete, vjerujemo, već i sami kako se zove. Ima veze s glavnim sastojkom koji mu daje divan miris po dimu. Otkrio nam ga je chef Toni Boban, sve nam lijepo objašnjavajući i navodeći sastojke do u gram. Nema šanse da vam neće uspjeti! 

Rižot s kozicama i dimljenim dagnjama

Sastojci:

100 grama riže carnaroli

80 grama kozica

8 grama češnjaka

10 grama peršina

25 grama dimljenih dagnji

50 mililitara bijelog vina

25 grama maslaca

25 grama parmezana

20 mililitara maslinovog ulja

riblji temeljac

Sastojci za šalšu:

pelati

malo češnjaka

malo nasjeckanog peršina

sol, papar, malo šećera

Sastojci za žličnjak od sira:

vrhnje za kuhanje

grana padano

malo mlijeka

Priprema:

Pelate rukom nagnječite, u tećici na maslinovom ulju sotirajte malo češnjaka i grubo nasjeckanog peršina. Dodajte pelate, začinite solju, paprom i ako je potreba šećerom. Pustite da kuha do željene gustoće.

​Na malo maslinovog ulja sotirajte repove kozica, dodajte češnjak i peršin. Podlijte bijelim vinom, dodajte 100 grama šalše i dimljene dagnje, pustite da malo kuha. Ubacite sirovu rižu i kuhajte 18-20 minuta.

Kad je gotovo, ubacite hladni maslac narezan na kockice i parmezan. Dobro promiješajte, poklopite poklopcem i ostavite da kratko odstoji kako bi rižot dobio na kremoznosti.

Poslužite sa žličnjakom od sira, kojeg ćete dobili otapanjem vrhnja za kuhanje, grana padana i mlijeka.

18. svibanj 2024 05:04