SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Bakalar je ove godine još skuplji no inače, pa ako vas od te pomisli hvata muka, a vi ga lijepo preskočite. To ne mora značiti da ćete ostati bez riblje delicije za blagdanski stol jer umjesto bakalarom možete se pogostiti jednim vrhunskim starinskim dalmatinskim jelom.

Što kažete na gregadu? Ako kojim slučajem s njom još niste pobliže upoznati, nudimo vam odličan recept koji je za naš prilog More prije koju godinu od Vinka Radovanija iz čuvene konobe Hvaranin dobio Zoran Šimunić Šime.

Premda se smatra jednim od malobrojnih autohtonih jela naših krajeva, samo ime gregada ukazuje na to da bi joj porijeklo moglo biti grčko (Grego je bio naziv za Grke), no zašto bismo se sad zamarali s tim pitanjem? Trk po dobru ribu i bacite se na kuhanje!

Prema Radovanijevom savjetu za dobru gregadu važno je da riba sasvim svježa, a za punoću okusa trebalo bi nabaviti više vrsta, poput škarpine, grdobine, pauka, raže i ugora, dok će poseban gušt dati tabinja.

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image
Ante Čizmić /Cropix
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Hvarska gregada

Sastojci

2 kg bijele ribe (kovač, raža, škarpina, kokot)
2 kg luka
2 kg krumpira
1 glavica češnjaka
2-3 vezice peršina
300 ml maslinova ulja
1 l vode ili ribljeg temeljca
sol i papar

Priprema:

Krumpir ogulite i narežite na ploške debljine oko 2 cm, luk oljuštite i narežite ga na polumjesece. Češnjak očistite i ostavite režnjeve cijele, a peršin podijelite u manje vezice. Očišćenu ribu izrežite na veće komade. Širok metalni lonac podlijte s malo maslinova ulja i poslažite luk da prekrije dno, stavite dio ribe da prekrije luk, malo posolite i popaprite, poslažite ploške krumpira i opet začinite.

Dodajte nekoliko režnjeva češnjaka (ugurajte ih između ribe) i vezicu, dvije peršina te podlijte s malo maslinova ulja. Postupak ponavljajte dok ne potrošite sav materijal slažući redove, a na vrhu treba biti krumpir. Podlijte vodom ili ribljim temeljcem (najbolji je od glave gofa), tek toliko da prekrije sastojke. Stavite kuhati na jaku vatru (mora se pjeniti) i kuhajte između 20 i 30 minuta, dok krumpir ne omekša. Poslužite u loncu, uz domaći kruh.

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Bakalar je ove godine još skuplji no inače, pa ako vas od te pomisli hvata muka, a vi ga lijepo preskočite. To ne mora značiti da ćete ostati bez riblje delicije za blagdanski stol jer umjesto bakalarom možete se pogostiti jednim vrhunskim starinskim dalmatinskim jelom.

Što kažete na gregadu? Ako kojim slučajem s njom još niste pobliže upoznati, nudimo vam odličan recept koji je za naš prilog More prije koju godinu od Vinka Radovanija iz čuvene konobe Hvaranin dobio Zoran Šimunić Šime.

Premda se smatra jednim od malobrojnih autohtonih jela naših krajeva, samo ime gregada ukazuje na to da bi joj porijeklo moglo biti grčko (Grego je bio naziv za Grke), no zašto bismo se sad zamarali s tim pitanjem? Trk po dobru ribu i bacite se na kuhanje!

Prema Radovanijevom savjetu za dobru gregadu važno je da riba sasvim svježa, a za punoću okusa trebalo bi nabaviti više vrsta, poput škarpine, grdobine, pauka, raže i ugora, dok će poseban gušt dati tabinja.

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image
Ante Čizmić /Cropix
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Hvarska gregada

Sastojci

2 kg bijele ribe (kovač, raža, škarpina, kokot)
2 kg luka
2 kg krumpira
1 glavica češnjaka
2-3 vezice peršina
300 ml maslinova ulja
1 l vode ili ribljeg temeljca
sol i papar

Priprema:

Krumpir ogulite i narežite na ploške debljine oko 2 cm, luk oljuštite i narežite ga na polumjesece. Češnjak očistite i ostavite režnjeve cijele, a peršin podijelite u manje vezice. Očišćenu ribu izrežite na veće komade. Širok metalni lonac podlijte s malo maslinova ulja i poslažite luk da prekrije dno, stavite dio ribe da prekrije luk, malo posolite i popaprite, poslažite ploške krumpira i opet začinite.

Dodajte nekoliko režnjeva češnjaka (ugurajte ih između ribe) i vezicu, dvije peršina te podlijte s malo maslinova ulja. Postupak ponavljajte dok ne potrošite sav materijal slažući redove, a na vrhu treba biti krumpir. Podlijte vodom ili ribljim temeljcem (najbolji je od glave gofa), tek toliko da prekrije sastojke. Stavite kuhati na jaku vatru (mora se pjeniti) i kuhajte između 20 i 30 minuta, dok krumpir ne omekša. Poslužite u loncu, uz domaći kruh.

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Shutterstock Ante Čizmić /Cropix
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Starinsko jelo dostojno blagdanskog stola: preskočite bakalar i osladite se delicijom po receptu iz kultne konobe!

Piše T.S.M.
20. prosinca 2023. - 14:52
26231401
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Bakalar je ove godine još skuplji no inače, pa ako vas od te pomisli hvata muka, a vi ga lijepo preskočite. To ne mora značiti da ćete ostati bez riblje delicije za blagdanski stol jer umjesto bakalarom možete se pogostiti jednim vrhunskim starinskim dalmatinskim jelom.

Što kažete na gregadu? Ako kojim slučajem s njom još niste pobliže upoznati, nudimo vam odličan recept koji je za naš prilog More prije koju godinu od Vinka Radovanija iz čuvene konobe Hvaranin dobio Zoran Šimunić Šime.

Premda se smatra jednim od malobrojnih autohtonih jela naših krajeva, samo ime gregada ukazuje na to da bi joj porijeklo moglo biti grčko (Grego je bio naziv za Grke), no zašto bismo se sad zamarali s tim pitanjem? Trk po dobru ribu i bacite se na kuhanje!

Prema Radovanijevom savjetu za dobru gregadu važno je da riba sasvim svježa, a za punoću okusa trebalo bi nabaviti više vrsta, poput škarpine, grdobine, pauka, raže i ugora, dok će poseban gušt dati tabinja.

image
Ante Čizmić /Cropix

Hvarska gregada

Sastojci

2 kg bijele ribe (kovač, raža, škarpina, kokot)
2 kg luka
2 kg krumpira
1 glavica češnjaka
2-3 vezice peršina
300 ml maslinova ulja
1 l vode ili ribljeg temeljca
sol i papar

Priprema:

Krumpir ogulite i narežite na ploške debljine oko 2 cm, luk oljuštite i narežite ga na polumjesece. Češnjak očistite i ostavite režnjeve cijele, a peršin podijelite u manje vezice. Očišćenu ribu izrežite na veće komade. Širok metalni lonac podlijte s malo maslinova ulja i poslažite luk da prekrije dno, stavite dio ribe da prekrije luk, malo posolite i popaprite, poslažite ploške krumpira i opet začinite.

Dodajte nekoliko režnjeva češnjaka (ugurajte ih između ribe) i vezicu, dvije peršina te podlijte s malo maslinova ulja. Postupak ponavljajte dok ne potrošite sav materijal slažući redove, a na vrhu treba biti krumpir. Podlijte vodom ili ribljim temeljcem (najbolji je od glave gofa), tek toliko da prekrije sastojke. Stavite kuhati na jaku vatru (mora se pjeniti) i kuhajte između 20 i 30 minuta, dok krumpir ne omekša. Poslužite u loncu, uz domaći kruh.

#GREGADA#BAKALAR
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13. svibanj 2024 16:44