{"id":8076,"date":"2021-03-24T09:56:11","date_gmt":"2021-03-24T09:56:11","guid":{"rendered":"https:\/\/donat.wp.dev.optiweb.si\/?post_type=recipe&p=8076"},"modified":"2021-03-24T09:57:15","modified_gmt":"2021-03-24T09:57:15","slug":"28-dan-kraljevski-tretma-z-belim-fizolom","status":"publish","type":"recipe","link":"https:\/\/donat.wp.dev.optiweb.si\/sl\/recept\/28-dan-kraljevski-tretma-z-belim-fizolom\/","title":{"rendered":"28. dan: Kraljevski tretma z belim fi\u017eolom"},"content":{"rendered":"
\n \n

GLAVNA SESTAVINA<\/p>

Beli fi\u017eol<\/p><\/div>

KOSILO<\/p>

Mediteranska enolon\u010dnica iz belega fi\u017eola<\/p><\/div>

VE\u010cERJA<\/p>

Marinirani lignji z belim fi\u017eolom<\/p><\/div><\/div><\/div>\n\n\n

BELI FI\u017dOL:<\/strong><\/p>\n\n\n\n

Kosilo: MEDITERANSKA ENOLON\u010cNICA IZ BELEGA FI\u017dOLA<\/strong><\/p>\n\n\n\n

Za eno osebo<\/p>\n\n\n\n

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

  • 1 plo\u010devinka kuhanega belega fi\u017eola, npr. cannelino (lahko iz plo\u010devinke)<\/li>
  • 1 drobna \u0161alotka<\/li>
  • \u00bd majhnega koren\u010dka<\/li>
  • za palec velik kos gomolja zelene<\/li>
  • 3 \u010de\u0161njevi paradi\u017eniki ali \u00bd manj\u0161ega pardi\u017enika<\/li>
  • 1 droben strok \u010desna<\/li>
  • \u0161\u010depec posu\u0161enega timijana<\/li>
  • 2 dl vrele vode<\/li>
  • \u00bd kuhane kranjske klobase ali 100 g dimljenega tofuja<\/li>
  • sol<\/li>
  • poper<\/li>
  • olj\u010dno olje<\/li><\/ul>\n\n\n\n

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

    Plo\u010devinko odcedite. 60 g fi\u017eola zmeljite v gladko maso oz pire. \u010ce je pire pregost, prilijte nekaj vode. V kozici segrejte olje, na njem posteklenite \u010debulo, dodajte drobno sesekljana koren\u010dek in zeleno. Kuhajte 5 minut, da zelenjava postekleni in se zmeh\u010da, vendar ne porumeni. Pogosto preme\u0161ajte.
    Dodajte strt \u010desen, sesekljan paradi\u017enik in timijan. Kuhajte \u0161e 8 minut.
    Prilijte vrelo vodo, fi\u017eolov pire in 20 g fi\u017eola v zrnju. Posolite in popoprajte ter kuhajte \u0161e 15 minut. V enolon\u010dnico zre\u017eite na kolobarje narezano kuhano kranjsko klobaso, \u010de ste vegetarijanci, pa dimljen tofu. Ko odstavite, v juho vme\u0161ajte \u0161e 1 \u017eli\u010dko olj\u010dnega olja.<\/p>\n\n\n <\/div>\n\n\n

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

    Ve\u010derja: MARINIRANI LIGNJI Z BELIM FI\u017dOLOM<\/strong><\/p>\n\n\n\n

    Za eno osebo<\/p>\n\n\n\n

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

    • 250 g o\u010di\u0161\u010denih lignjev<\/li>
    • 100 g belega fi\u017eola, ki nam je ostal \u0161e od kosila (iz plo\u010devinke)<\/li>
    • sol po okusu<\/li>
    • \u010dili po okusu<\/li>
    • poper po okusu<\/li>
    • 1 pest rukole<\/li>
    • \u00bc zelo na tanko narezanega koroma\u010da<\/li>
    • sok limone po okusu<\/li>
    • olj\u010dno olje<\/li><\/ul>\n\n\n\n

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

      O\u010di\u0161\u010dene lignje osu\u0161ite. S konico zelo ostrega no\u017ea vrhnjo stran lignjev lahno zare\u017eite v kri\u017ekra\u017e vzorcu. Nama\u017eite jih z oljem. Zme\u0161ajte sol, \u010dili (lahko ga tudi izpustite) in zmleti \u010drni poper. Tik pred peko me\u0161anico posujete po obeh straneh lignjev po okusu, morda ne boste porabili vse me\u0161anice. Mo\u010dno razgrejte rebrasto ponev ali \u017ear in jih z vseh strani popecite (caa. 1 minuto na eni strani). Pogrejte fi\u017eol in ga stresite v skledo, dodajte rukolo, koroma\u010d. Prelijte z limoninim sokom in olj\u010dnim oljem. Posolite in poprajte. Kalamare nare\u017eite pod nepravilnimi koti in jih vme\u0161ajte v skledo s preostalo zelenajvo.<\/p>\n\n\n <\/div>\n\n\n

      \"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":8091,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-8076","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/recipe\/8076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/comments?post=8076"}],"version-history":[{"count":4,"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/recipe\/8076\/revisions"}],"predecessor-version":[{"id":8125,"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/recipe\/8076\/revisions\/8125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/media\/8091"}],"wp:attachment":[{"href":"https:\/\/donat.wp.dev.optiweb.si\/sl\/wp-json\/wp\/v2\/media?parent=8076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}