{"id":10073,"date":"2020-02-01T21:10:00","date_gmt":"2020-02-01T20:10:00","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/hr\/?post_type=magazine&#038;p=10073"},"modified":"2020-03-11T15:53:12","modified_gmt":"2020-03-11T14:53:12","slug":"argeta-exclusive-a-la-chef-luka-kosir-s-hokkaido-bundevom-i-kestenima","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/argeta-exclusive-a-la-chef-luka-kosir-s-hokkaido-bundevom-i-kestenima\/","title":{"rendered":"Argeta Exclusive \u00e0 la Chef Luka Ko\u0161ir s hokkaido bundevom i kestenima"},"content":{"rendered":"\n<h2 id=\"\" class=\"magazine__title col-12 col-md-8\"><\/h2>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>Recept za 4 osobe<\/p>\n<p><strong>SASTOJCI:<\/strong><\/p>\n<ul>\n<li>Pa\u0161teta Argeta Exclusive \u00e0 la Chef Luka Ko\u0161ir*<\/li>\n<li>50 g kesten pirea<\/li>\n<li>50 g kozjeg mlijeka<\/li>\n<li>200 g hokkaido bundeve s korom<\/li>\n<li>20 g cr\u00e8me fra\u00eeche<\/li>\n<li>20 g sme\u0111eg maslaca<\/li>\n<li>Sol<\/li>\n<\/ul>\n<p>* Tako\u0111er mo\u017eete koristiti Argeta Exclusive gove\u0111u pa\u0161tetu s tartufima.<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/3\/2019\/05\/Img-Lines-GovejaSTartufi-default.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>Gove\u0111a pa\u0161teta s tartufima<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/hr\/exclusive\/goveda-pasteta-s-tartufima\/\"><span class=\"sidebar-cta__link\">Odkrij okus<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>PRIPREMA:<\/strong><\/p>\n<p>U zdjeli pomije\u0161ajte pire od kestena i mlijeko, nanesite smjesu debljine tri milimetra na papir za pe\u010denje i su\u0161ite u pe\u0107nici na 50 stupnjeva oko 12 sati kako bi dobili suhe, hrskave listove.<\/p>\n<p>Hokkaido bundevu nare\u017eite krupno i pecite na 162 stupnja Celzija dok ne omek\u0161a. Jo\u0161 vru\u0107u je premjestite u staja\u0107i mikser i prelijte sme\u0111im maslacem. Mije\u0161ajte u mikseru dok smjesa ne<\/p>\n<p>postane gladak pire. Po \u017eelji, pire mo\u017eete izgnje\u010diti kroz fino cjedilo. Ohladite pire i stavite ga u vre\u0107icu za ukra\u0161avanje.<\/p>\n\n<\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>SAVJET ZA POSLU\u017dIVANJE: <\/strong><\/p>\n<p>Jelo sastavite tako da pa\u0161tetu i pire<\/p>\n<p>ravnomjerno istisnete na tanjur, dodate listove kestena i pospete svje\u017eim biljem.<\/p>\n\n<\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>VINSKA PRATNJA:<\/strong><\/p>\n<p><strong>TRAMINEC 2013, \u0160TURM<\/strong><\/p>\n<p>Traminac se proizvodi samo u najboljim godinama, od savr\u0161eno zdravog i pomalo prezrelog gro\u017e\u0111a. Boja je o\u010dekivano i duboko jantarna, a cvijet je vrlo nagla\u0161en, vrlo \u010dist i lijepo raznolik, \u0161to mo\u017ee biti neo\u010dekivano za vino koje je zrelo vi\u0161e godina. Podsje\u0107a na balzami\u010dne note, hrast, miris pe\u010denja. U ustima je vino suho, jako, blago tani\u010dno, s diskretnom notom ru\u017ee, s lijepom zrelom kiselinom.<\/p>\n\n<\/div>\n\n\n\n<div class=\"col-12 col-md-8\">\n    <a class=\"magazine__cta magazine__cta--mark\" href=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/3\/2020\/03\/ARGETA-KNJIZICA-RECEPTOV_A5_NEW_FINAL_HR_WEB-1.pdf\">\n                <div class=\"magazine__cta__mark\">!<\/div>\n                <div class=\"magazine__cta__text\">Ako vas zanimaju i druga ekskluzivna jela koja su pripremili vrhunski chefovi, samo kliknite na knji\u017eicu s receptima<\/div>\n        <span class=\"magazine__cta__link\">PREUZMITE KNJI\u017dICU RECEPTA<\/span>\n    <\/a>\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":10127,"menu_order":0,"template":"","magazine-category-api":[25],"magazine-secondary-api":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Argeta Exclusive \u00e0 la Chef Luka Ko\u0161ir s hokkaido bundevom i kestenima - Argeta Croatia<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Argeta Exclusive \u00e0 la Chef Luka Ko\u0161ir s hokkaido bundevom i kestenima - Argeta Croatia\" \/>\n<meta property=\"og:url\" content=\"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/argeta-exclusive-a-la-chef-luka-kosir-s-hokkaido-bundevom-i-kestenima\/\" \/>\n<meta property=\"og:site_name\" content=\"Argeta Croatia\" \/>\n<meta property=\"article:modified_time\" content=\"2020-03-11T14:53:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/3\/2020\/03\/32-33.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1106\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/argeta-exclusive-a-la-chef-luka-kosir-s-hokkaido-bundevom-i-kestenima\/\",\"url\":\"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/argeta-exclusive-a-la-chef-luka-kosir-s-hokkaido-bundevom-i-kestenima\/\",\"name\":\"Argeta Exclusive \u00e0 la Chef Luka Ko\u0161ir s hokkaido bundevom i kestenima - 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