SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
stdClass Object ( [id] => 1236997 [title] => Može li slasnije od tek ubranih maslina pripremljenih za jelo po starom splitskom receptu, po vrgadinski ili u pećnici? Nemojte sve preraditi, ostavite bar šačicu za gušte [alias] => moze-li-slasnije-od-tek-ubranih-maslina-pripremljenih-za-jelo-po-starom-splitskom-receptu-po-vrgadinski-ili-u-pecnici-nemojte-sve-preraditi-ostavite-bar-sacicu-za-guste [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Oni koji imaju barem jedno stablo masline sigurno znaju mnoge recepte za spravljanje ovog biblijskog voća. Svi ostali su u potrazi za dobrim maslinama na tržnici, koje nisu prskane pesticidima, da su baš zdrave pa šta košta da košta, jer mnogi gurmani ne mogu odoljeti tom posebnom okusu.

Zrele masline ljudi spremaju na različite načine, sve ovisi od mjesta do mjesta, od otoka do otoka... a ako malo analizirate postupke, zapravo je sve vrlo slično. Na koncu slasno jedemo i one masline što su se toćale u slanoj vodi tri dana i one što smo ih bez ikakvog recepta, već samo prema instinktu bacili u škrovadu i ispekli pola sata na dvjestotinjak stupnjeva u pećnici.

Da ne bi pogriješili ipak predlažemo tri načina spravljanja zrelih crnih maslina.

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Vrgadinske masline

Vrgada je najslađi i najljepši otočić nadomak Pakoštana i Kornata, a ako niste znali, tamo nema vozila ni zagađenog zraka, ako ne računamo na poneku frezu. Ako ljudska ruka nije zagadila čistu prirodu, pa masline nisu prskane onda im možemo vjerovati da Vrgadini jedu najčistije i najukusnije masline. A oduvijek se tamo radilo ovako:

- zakuhaš slanu vodu, posoljenu toliko da bude slana kao more

- kad zakipi voda, ugasi se vatra

- ubace se masline i ostavi se da se same ohlade

- ohlađene masline se procijede, prosuše na kuhinjskom papiru i spreme u staklenke, a mogu se čak i zamrznuti

Splitski recept

Da se oni od kolina ne bi uzrujali, ovaj recept nam je stigao baš od kolina, a možda ima i drugih verzija. Neki Splićani će drugačije spremati masline, a bilo bi nam drago znati, dobiti recept dok nisu sve masline otišle u prešu. Jedna Splićanka nam kaže da se ovako u njih, još od babe uvik radilo ovako:

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image
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- prokuhaš slanu vodu

- vrelom vodom preliješ preko maslina, obariš ih i tako držiš pola dana, dok se ne ohladi

- tako se ponavlja dva tri puta (masline budu slatkaste, pupaste, baš onako lipo, kaže naša Splićanka)

- poslije se masline procijede, prosuše na kuhinjskom papiru... doda se malo soli i par kapi maslinovog ulja.

Pečene u pećnici

Oko pečenih maslina je najvažnije iz njih izvući gorčinu kao i kod ovih obarenih u prethodnim receptima. Neki će obarene masline za pečenje u pećnici čak i malo stisnuti, da se ocijedi suvišna voda.

Potom će ih peći u škrovadi, pola sata na 200 stupnjeva. Kad se ohlade, malo se pokapaju maslinovim uljem i mogu se spremiti u staklenke, čak potrajati cijelu zimu, naravno ako izdrže tako dugo.

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Oni koji imaju barem jedno stablo masline sigurno znaju mnoge recepte za spravljanje ovog biblijskog voća. Svi ostali su u potrazi za dobrim maslinama na tržnici, koje nisu prskane pesticidima, da su baš zdrave pa šta košta da košta, jer mnogi gurmani ne mogu odoljeti tom posebnom okusu.

Zrele masline ljudi spremaju na različite načine, sve ovisi od mjesta do mjesta, od otoka do otoka... a ako malo analizirate postupke, zapravo je sve vrlo slično. Na koncu slasno jedemo i one masline što su se toćale u slanoj vodi tri dana i one što smo ih bez ikakvog recepta, već samo prema instinktu bacili u škrovadu i ispekli pola sata na dvjestotinjak stupnjeva u pećnici.

Da ne bi pogriješili ipak predlažemo tri načina spravljanja zrelih crnih maslina.

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image
/Shutterstock
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Vrgadinske masline

Vrgada je najslađi i najljepši otočić nadomak Pakoštana i Kornata, a ako niste znali, tamo nema vozila ni zagađenog zraka, ako ne računamo na poneku frezu. Ako ljudska ruka nije zagadila čistu prirodu, pa masline nisu prskane onda im možemo vjerovati da Vrgadini jedu najčistije i najukusnije masline. A oduvijek se tamo radilo ovako:

- zakuhaš slanu vodu, posoljenu toliko da bude slana kao more

- kad zakipi voda, ugasi se vatra

- ubace se masline i ostavi se da se same ohlade

- ohlađene masline se procijede, prosuše na kuhinjskom papiru i spreme u staklenke, a mogu se čak i zamrznuti

Splitski recept

Da se oni od kolina ne bi uzrujali, ovaj recept nam je stigao baš od kolina, a možda ima i drugih verzija. Neki Splićani će drugačije spremati masline, a bilo bi nam drago znati, dobiti recept dok nisu sve masline otišle u prešu. Jedna Splićanka nam kaže da se ovako u njih, još od babe uvik radilo ovako:

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image
/Shutterstock
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- prokuhaš slanu vodu

- vrelom vodom preliješ preko maslina, obariš ih i tako držiš pola dana, dok se ne ohladi

- tako se ponavlja dva tri puta (masline budu slatkaste, pupaste, baš onako lipo, kaže naša Splićanka)

- poslije se masline procijede, prosuše na kuhinjskom papiru... doda se malo soli i par kapi maslinovog ulja.

Pečene u pećnici

Oko pečenih maslina je najvažnije iz njih izvući gorčinu kao i kod ovih obarenih u prethodnim receptima. Neki će obarene masline za pečenje u pećnici čak i malo stisnuti, da se ocijedi suvišna voda.

Potom će ih peći u škrovadi, pola sata na 200 stupnjeva. Kad se ohlade, malo se pokapaju maslinovim uljem i mogu se spremiti u staklenke, čak potrajati cijelu zimu, naravno ako izdrže tako dugo.

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Vojko Bašić/Cropix /Shutterstock /Shutterstock
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StoryEditorOCM
HranaPUNA USTA OKUSA

Može li slasnije od tek ubranih maslina pripremljenih za jelo po starom splitskom receptu, po vrgadinski ili u pećnici? Nemojte sve preraditi, ostavite bar šačicu za gušte

Piše Olgica Grizelj-Ivić
31. listopada 2022. - 14:11
23637719
PREMIUM
Galerija
Vojko Bašić/Cropix

Oni koji imaju barem jedno stablo masline sigurno znaju mnoge recepte za spravljanje ovog biblijskog voća. Svi ostali su u potrazi za dobrim maslinama na tržnici, koje nisu prskane pesticidima, da su baš zdrave pa šta košta da košta, jer mnogi gurmani ne mogu odoljeti tom posebnom okusu.

Zrele masline ljudi spremaju na različite načine, sve ovisi od mjesta do mjesta, od otoka do otoka... a ako malo analizirate postupke, zapravo je sve vrlo slično. Na koncu slasno jedemo i one masline što su se toćale u slanoj vodi tri dana i one što smo ih bez ikakvog recepta, već samo prema instinktu bacili u škrovadu i ispekli pola sata na dvjestotinjak stupnjeva u pećnici.

Da ne bi pogriješili ipak predlažemo tri načina spravljanja zrelih crnih maslina.

#MASLINE#BERBA MASLINA#PRIPREMA MASLINA#RECEPT
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17. svibanj 2024 01:11