{"id":6679,"date":"2021-03-30T08:10:04","date_gmt":"2021-03-30T07:10:04","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/rs\/?post_type=magazine&p=6679"},"modified":"2022-03-30T09:28:04","modified_gmt":"2022-03-30T08:28:04","slug":"ribolita","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/rs\/spread-love\/items\/ribolita\/","title":{"rendered":"Ribolita"},"content":{"rendered":"\n
\n

Ribolita je gusta \u010dorba zasnovana oko te ideje. Ionako bogata \u010dorba u kojoj se natapaju paradajz, pasulj i kelj, posta\u0107e zaokru\u017eeno jelo kada u njega nalomimo jo\u0161 stari hleb.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

Sastojci:<\/strong><\/p>\n

    \n
  • 1 crni luk<\/li>\n
  • 1 \u0161argarepa<\/li>\n
  • 1 peteljka celera<\/li>\n
  • 4 \u010desna belog luka<\/li>\n
  • 4 gran\u010dice timijana<\/li>\n
  • 1 lovorov list<\/li>\n
  • 400 g paradajza u komadi\u0107ima<\/li>\n
  • 250 g kelja<\/li>\n
  • 1 l povrtnog fonda<\/li>\n
  • 400 g belog pasulja<\/li>\n
  • 250 g starog hleba<\/li>\n
  • 2 ka\u0161ike maslinovog ulja<\/li>\n
  • parmezan<\/li>\n
  • so<\/li>\n
  • tucani biber<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n

    Sofrito:<\/h3>\n\n\n\n
    \"Po\u010dasi<\/figure>\n\n\n\n
    \n
      \n
    1. Priprema mnogih italijanskih poslastica po\u010dinje trojkom crni luk\u2013\u0161argarepa\u2013celer.<\/li>\n
    2. Polako propr\u017eena me\u0161avina pomenutog povr\u0107a se zove sofrito, tj. blago slatka osnovna smesa koja je kao stvorena za \u010dorbe i sosove.<\/li>\n
    3. Ogulite luk i sitno ga iseckajte.<\/li>\n
    4. O\u010distite \u0161argarepu \u010detkom ili je olju\u0161tite i isecite na kockice.<\/li>\n
    5. Operite celer i tako\u0111e ga isecite na kockice.<\/li>\n
    6. Zgnje\u010dite beli luk i skinite ljusku, a zatim ga sitno naseckajte.<\/li>\n
    7. Stavite na umerenu vatru lonac i dodajte dve ka\u0161ike maslinovog ulja.<\/li>\n
    8. Dodajte crni luk, beli luk, \u0161argarepu i celer.<\/li>\n
    9. Povremeno izme\u0161ajte sadr\u017eaj lonca i polako pr\u017eite 10\u201315 minuta.<\/li>\n
    10. Pazite da povr\u0107e ne zagori \u2013 ako ivice crnog luka potamne, smanjite temperaturu.<\/li>\n<\/ol>\n\n<\/div>\n\n\n\n

      Ribolita:<\/h3>\n\n\n\n
      \"Dodamo<\/figure>\n\n\n\n
      \n
        \n
      1. Stavite u lonac 4 gran\u010dice timijana i lovorov list.<\/li>\n
      2. Dodajte 400 g paradajza u komadi\u0107ima i kuvajte 10 minuta.<\/li>\n
      3. Operite listove kelja i isecite ih na tanke trake. Dodajte ih u lonac.<\/li>\n
      4. Uspite 1 l povrtnog fonda.<\/li>\n<\/ol>\n\n<\/div>\n\n\n\n
        \"Juho<\/figure>\n\n\n\n
        \n
          \n
        1. Ocedite 400 g belog kuvanog pasulja.<\/li>\n
        2. Uspite \u010detvrtinu pasulja u \u0161olju i dodajte 1 dl supe. Zgnje\u010dite vilju\u0161kom u pastu.<\/li>\n
        3. Dobijenu pastu od pasulja i preostali pasulj uspite u \u010dorbu.<\/li>\n
        4. Polako kr\u010dkajte \u010dorbu 25 minuta.<\/li>\n
        5. Stari hleb iskidajte na komade i stavite u lonac.<\/li>\n
        6. Izme\u0161ajte i kuvajte jo\u0161 10 minuta.<\/li>\n
        7. Posolite i za\u010dinite biberom prema ukusu.<\/li>\n<\/ol>\n\n<\/div>\n\n\n\n
          \n \n<\/div>\n\n\n\n
          \n \n<\/div>\n\n\n\n
          \"Na<\/figure>\n\n\n\n
          \n

          Pre poslu\u017eivanja pokapajte gustu ribolitu maslinovim uljem, a na vrh narendajte sve\u017e parmezan.<\/p>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":6681,"menu_order":0,"template":"","magazine-category-api":[11],"magazine-secondary-api":[15],"acf":[],"yoast_head":"\nRibolita - gusta \u010dorba - Argeta Serbia<\/title>\n<meta name=\"description\" content=\"Ribolita je gusta \u010dorba zasnovana oko te ideje. 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