SD Dojavi
OSMRTNICE
PRETPLATA
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stdClass Object ( [id] => 1375834 [title] => Dalmatinski specijalitet kao stvoren za post: priprema se od pamtivijeka, a mi ga volimo po receptu splitskog kuhara [alias] => dalmatinski-specijalitet-kao-stvoren-za-post-priprema-se-od-pamtivijeka-a-mi-ga-volimo-po-receptu-splitskog-kuhara [catid] => 485 [published] => 1 [introtext] => [fulltext] =>

Dobri recepti za riblja jela uvijek su na cijeni, no danas, sutra i preksutra još će im više porasti "rejting". Neki će se odlučiti za ribu lešo, drugi će se sladiti grickajući friganu, treći će se nauživati bakalara na sto načina, a četvrti kuhati brujet.

Mi vam predlažemo nešto malo drugačije, a opet jako, jako dobro. Starinsko dalmatinsko jelo, kao stvoreno je za one koji i u vrijeme posta vole sebi barem malo ugoditi finim zalogajima. Odgovarat će i onima koji su vječno u strci s vremenom jer se priprema lako. Bit će vam dovoljno oko pola sata, ne računajući potragu za dobrom ribom.

A tu se ipak vrijedi malo potruditi, premda će odgovarati manje više bilo koja vrsta bijele ribe malo čvršćeg mesa, recimo grdobina ili komarča, koja je pored toga upravo u stađunu, ako ćete se baciti u trošak, ili pristupačnije vrste poput škrpine, pica i lubina.

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image
Tom Dubravec/ Cropix
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Jelo o kojem je riječ je gregada, jednostavno jelo koje se u Dalmaciji, a osobito na Hvaru, priprema stoljećima, vjerojatno još od vremena grčke kolonizacije, na što ukazuje i naziv jela koji se povezuje s riječju grego.

Postoje također mišljenja da je gregada izvorno dalmatinska, utemeljena i na činjenici da je u svom čuvenom Ribanju i ribarskom prigovaranju spominje Petar Hektorović, navodeći kako su jelo izmislili ribari, služeći se onime što im je bilo pri ruci dok su loveći ribu obilazili punte i uvale hvarskog arhipelaga.

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image
Tom Dubravec/ Cropix
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Bez obzira na to koju teoriju odlučite prihvatiti, činjenica je da je riječ o drevnom jelu, starijem i od brujeta i od riblje popare, koja se također smatra našim jako starim ribljim jelom, a na to ukazuje i recept koji ne sadrži rajčice, povrće uvezeno iz Amerike. Sadrži, doduše, krumpir, no pretpostavlja se da se nekoć kuhala s nekom drugom vrstom škrobastog gomolja poput repe ili možda starim kruhom, no krumpir ih je, kao sastojke ovog jela, istisnuo ne samo iz upotrebe, nego i iz sjećanja.

Dakle, veseli li vas pomisao na uistinu starinsko i tradicionalno jelo, pripremite gregadu. No ipak joj dodajte krumpir jer najmanje utječe na lijepi okus dobre ribe.

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image
Tom Dubravec/ Cropix
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A što se ribe tiče, odgovarat će škarpina, kokot, zubatac, ugor i ponajviše od svega ona oku najnemilija - grdobina, koja se najčešće koristi u receptima za gregadu. U gregadi često završe i škampi, školjke, kozice te druga morska stvorenja, a koja ćete vi ubaciti u svoju teću prepuštamo vašem izboru.

Prenosimo vam jedan recept koji smo vam u sličnoj prigodi već preporučili, ali tako je dobar da nije na odmet podsjetiti ga se još jednom. Objavio ga je na svom Instagramu Ivan Pažanin, ima tome već koju godinu, a mi smo ga sačuvali jer je jako dobar. Pamtimo i njegov savjet da je za dobru gregadu potrebna kvalitetna bijela riba, dok će joj poseban gušt dati par kapi dobre, odležale domaće kvasine.

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Gregada

Sastojci

1 kg bijele ribe (orada, brancin)
škampi
crne masline
cvijet kapara
maslinovo ulje
riblji temeljac
bijelo vino
luk
česnjak
svježi peršin
cherry rajčice 

Priprema:

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

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Dobri recepti za riblja jela uvijek su na cijeni, no danas, sutra i preksutra još će im više porasti "rejting". Neki će se odlučiti za ribu lešo, drugi će se sladiti grickajući friganu, treći će se nauživati bakalara na sto načina, a četvrti kuhati brujet.

Mi vam predlažemo nešto malo drugačije, a opet jako, jako dobro. Starinsko dalmatinsko jelo, kao stvoreno je za one koji i u vrijeme posta vole sebi barem malo ugoditi finim zalogajima. Odgovarat će i onima koji su vječno u strci s vremenom jer se priprema lako. Bit će vam dovoljno oko pola sata, ne računajući potragu za dobrom ribom.

A tu se ipak vrijedi malo potruditi, premda će odgovarati manje više bilo koja vrsta bijele ribe malo čvršćeg mesa, recimo grdobina ili komarča, koja je pored toga upravo u stađunu, ako ćete se baciti u trošak, ili pristupačnije vrste poput škrpine, pica i lubina.

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image
Tom Dubravec/ Cropix
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Jelo o kojem je riječ je gregada, jednostavno jelo koje se u Dalmaciji, a osobito na Hvaru, priprema stoljećima, vjerojatno još od vremena grčke kolonizacije, na što ukazuje i naziv jela koji se povezuje s riječju grego.

Postoje također mišljenja da je gregada izvorno dalmatinska, utemeljena i na činjenici da je u svom čuvenom Ribanju i ribarskom prigovaranju spominje Petar Hektorović, navodeći kako su jelo izmislili ribari, služeći se onime što im je bilo pri ruci dok su loveći ribu obilazili punte i uvale hvarskog arhipelaga.

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image
Tom Dubravec/ Cropix
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Bez obzira na to koju teoriju odlučite prihvatiti, činjenica je da je riječ o drevnom jelu, starijem i od brujeta i od riblje popare, koja se također smatra našim jako starim ribljim jelom, a na to ukazuje i recept koji ne sadrži rajčice, povrće uvezeno iz Amerike. Sadrži, doduše, krumpir, no pretpostavlja se da se nekoć kuhala s nekom drugom vrstom škrobastog gomolja poput repe ili možda starim kruhom, no krumpir ih je, kao sastojke ovog jela, istisnuo ne samo iz upotrebe, nego i iz sjećanja.

Dakle, veseli li vas pomisao na uistinu starinsko i tradicionalno jelo, pripremite gregadu. No ipak joj dodajte krumpir jer najmanje utječe na lijepi okus dobre ribe.

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image
Tom Dubravec/ Cropix
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A što se ribe tiče, odgovarat će škarpina, kokot, zubatac, ugor i ponajviše od svega ona oku najnemilija - grdobina, koja se najčešće koristi u receptima za gregadu. U gregadi često završe i škampi, školjke, kozice te druga morska stvorenja, a koja ćete vi ubaciti u svoju teću prepuštamo vašem izboru.

Prenosimo vam jedan recept koji smo vam u sličnoj prigodi već preporučili, ali tako je dobar da nije na odmet podsjetiti ga se još jednom. Objavio ga je na svom Instagramu Ivan Pažanin, ima tome već koju godinu, a mi smo ga sačuvali jer je jako dobar. Pamtimo i njegov savjet da je za dobru gregadu potrebna kvalitetna bijela riba, dok će joj poseban gušt dati par kapi dobre, odležale domaće kvasine.

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Gregada

Sastojci

1 kg bijele ribe (orada, brancin)
škampi
crne masline
cvijet kapara
maslinovo ulje
riblji temeljac
bijelo vino
luk
česnjak
svježi peršin
cherry rajčice 

Priprema:

Propirjajte luk na maslinovom ulju, pa dodajte češnjak. Narežite krumpir na ploške te ih posložite u posudu, a zatim dodajte narezanu ribu (pripazite da su riba i krumpiri slične debljine) te zalijte temeljcem i sve zajedno pustite da se reducira.

Kada je krumpir na 70 posto kuhan dodajte mu bijelo vino, masline i cherry rajčice te po želji začinite i dodajte malo kapara i motara. Pri kraju dodajte škampe kako se ne bi prekuhali. 

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Dalmatinski specijalitet kao stvoren za post: priprema se od pamtivijeka, a mi ga volimo po receptu splitskog kuhara

Piše Tea Sumić Miletić
27. ožujka 2024. - 13:03
24595242
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Duje Klarić/Cropix

Dobri recepti za riblja jela uvijek su na cijeni, no danas, sutra i preksutra još će im više porasti "rejting". Neki će se odlučiti za ribu lešo, drugi će se sladiti grickajući friganu, treći će se nauživati bakalara na sto načina, a četvrti kuhati brujet.

Mi vam predlažemo nešto malo drugačije, a opet jako, jako dobro. Starinsko dalmatinsko jelo, kao stvoreno je za one koji i u vrijeme posta vole sebi barem malo ugoditi finim zalogajima. Odgovarat će i onima koji su vječno u strci s vremenom jer se priprema lako. Bit će vam dovoljno oko pola sata, ne računajući potragu za dobrom ribom.

A tu se ipak vrijedi malo potruditi, premda će odgovarati manje više bilo koja vrsta bijele ribe malo čvršćeg mesa, recimo grdobina ili komarča, koja je pored toga upravo u...

#GREGADA
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20. svibanj 2024 11:55