SD Dojavi Slobodna Dalmacija
stdClass Object ( [id] => 517494 [title] => Znate li kako se nekad spremao zec? Pročitajte izvorni recept iz 'Gaštronomije' grišnega fra Karla iz Dubašnice [alias] => znate-li-kako-se-nekad-spremao-zec-procitajte-izvorni-recept-iz-gastronomije-grisnega-fra-karla-iz-dubasnice [catid] => 385 [published] => 1 [introtext] => [fulltext] =>

"Zeca, ća si ga dijače, ćapal na las, ali ga je, goneći ga, ćapal pas mostirski, ali ga je vardijan s puškun ubil, najprija obisi za zadnje noge ter mu znami vsu utrobicu. Pušćaj ga da va svojoj koži visi jedan celi dan ali dva dni pa ga s pomnju oderi da mu kožica ostane cela. Oteri ga z mokru štracu da mu znameš vse dlake ke su se za meso takale.
       
Ondak skuhaj salamuru, na doli pisani način. Zemi lonac vode, posoli ju i valij va nju octa, črnoga vina dvi ali tri žlice maslinevega uja, hiti va nju kitu petrušimula, malo šelina i rizana merlina, malo kuša, pridaj petnajs ali dvaeset zrn papra pak iscidi va salamuru pol limuncina. 

Zakuhaj salamuru i neka zec kuha tuoliko kuoliko tebi rabi da izmoliš jedan luzar. 

A kada se salamura ohladi, moči va njoj zeca jedan ali dva dni pak onda va toj istoj salamuri kuhaj zeca dok zmoliš opeta jedan luzar. 

Dodaj pecenih maslin cornih i zec će prit mehak da ga moru jist i najstariji brati ki već nimaju zubi.

Štij, dijače, va Sveton Pismu da vsaka stvar ima svoje vrime ali kako se po dijački reče 'Omnia šua tempora abent '. Tako svoje vrime imaju i zeci, a to su miseci angušt, setenebar pak vse do miseca jenara."  

Recept iz "Gaštronomije" grišnega fra Karla iz Dubašnice.  

Veljko Barbieri: Ova je stara knjiga jedno od najljepših iznenađenja koje sam doživio izučavajući gastronomsku povijest

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"Zeca, ća si ga dijače, ćapal na las, ali ga je, goneći ga, ćapal pas mostirski, ali ga je vardijan s puškun ubil, najprija obisi za zadnje noge ter mu znami vsu utrobicu. Pušćaj ga da va svojoj koži visi jedan celi dan ali dva dni pa ga s pomnju oderi da mu kožica ostane cela. Oteri ga z mokru štracu da mu znameš vse dlake ke su se za meso takale.
       
Ondak skuhaj salamuru, na doli pisani način. Zemi lonac vode, posoli ju i valij va nju octa, črnoga vina dvi ali tri žlice maslinevega uja, hiti va nju kitu petrušimula, malo šelina i rizana merlina, malo kuša, pridaj petnajs ali dvaeset zrn papra pak iscidi va salamuru pol limuncina. 

Zakuhaj salamuru i neka zec kuha tuoliko kuoliko tebi rabi da izmoliš jedan luzar. 

A kada se salamura ohladi, moči va njoj zeca jedan ali dva dni pak onda va toj istoj salamuri kuhaj zeca dok zmoliš opeta jedan luzar. 

Dodaj pecenih maslin cornih i zec će prit mehak da ga moru jist i najstariji brati ki već nimaju zubi.

Štij, dijače, va Sveton Pismu da vsaka stvar ima svoje vrime ali kako se po dijački reče 'Omnia šua tempora abent '. Tako svoje vrime imaju i zeci, a to su miseci angušt, setenebar pak vse do miseca jenara."  

Recept iz "Gaštronomije" grišnega fra Karla iz Dubašnice.  

Veljko Barbieri: Ova je stara knjiga jedno od najljepših iznenađenja koje sam doživio izučavajući gastronomsku povijest

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Mostirski zec
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StoryEditorOCM
Gastro i zdravlje

vsaka stvar ima svoje vrimeZnate li kako se nekad spremao zec? Pročitajte izvorni recept iz 'Gaštronomije' grišnega fra Karla iz Dubašnice

Piše Veljko Barbieri
23. studenog 2017. - 17:38
Mostirski zec

"Zeca, ća si ga dijače, ćapal na las, ali ga je, goneći ga, ćapal pas mostirski, ali ga je vardijan s puškun ubil, najprija obisi za zadnje noge ter mu znami vsu utrobicu. Pušćaj ga da va svojoj koži visi jedan celi dan ali dva dni pa ga s pomnju oderi da mu kožica ostane cela. Oteri ga z mokru štracu da mu znameš vse dlake ke su se za meso takale.
       
Ondak skuhaj salamuru, na doli pisani način. Zemi lonac vode, posoli ju i valij va nju octa, črnoga vina dvi ali tri žlice maslinevega uja, hiti va nju kitu petrušimula, malo šelina i rizana merlina, malo kuša, pridaj petnajs ali dvaeset zrn papra pak iscidi va salamuru pol limuncina. 

Zakuhaj salamuru i neka zec kuha tuoliko kuoliko tebi rabi da izmoliš jedan luzar. 

A kada se salamura ohladi, moči va njoj zeca jedan ali dva dni pak onda va toj istoj salamuri kuhaj zeca dok zmoliš opeta jedan luzar. 

Dodaj pecenih maslin cornih i zec će prit mehak da ga moru jist i najstariji brati ki već nimaju zubi.

Štij, dijače, va Sveton Pismu da vsaka stvar ima svoje vrime ali kako se po dijački reče 'Omnia šua tempora abent '. Tako svoje vrime imaju i zeci, a to su miseci angušt, setenebar pak vse do miseca jenara."  

Recept iz "Gaštronomije" grišnega fra Karla iz Dubašnice.  

Veljko Barbieri: Ova je stara knjiga jedno od najljepših iznenađenja koje sam doživio izučavajući gastronomsku povijest

#VELJKO BARBIERI#RECEPTI
22. svibanj 2024 04:33