{"id":1065,"date":"2019-09-23T07:54:17","date_gmt":"2019-09-23T05:54:17","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=1065"},"modified":"2024-10-11T20:10:51","modified_gmt":"2024-10-11T18:10:51","slug":"pasteta-u-slanini","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=1065","title":{"rendered":"Pa\u0161teta u slanini"},"content":{"rendered":"<h3><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/Pa\u0161teta-u-slanini.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1066\" title=\"Pa\u0161teta u slanini\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/Pa\u0161teta-u-slanini.jpg\" alt=\"Pa\u0161teta u slanini\" width=\"250\" height=\"200\" \/><\/a><\/h3>\n<h3>Pa\u0161teta u slanini<\/h3>\n<p><strong><br \/>\nNamirnice:<\/strong><\/p>\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1067 alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>80 dag tele\u0107e jetrice<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>3 dl mlijeka<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>4 dag masti<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>2 dag bra\u0161na<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>1 glavica luka<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>sol<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>papar<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta u slanini\" src=\"..\/wp-content\/uploads\/2009\/07\/recepti162.gif\" alt=\"Recepti - Pa\u0161teta u slanini\" width=\"12\" height=\"12\" \/><\/a>15 dag suhe slanine<\/p>\n<p><strong>Priprema i zamrzavanje:<\/strong><\/p>\n<p>Opranu jetru ostavite 2-3 sata u hladnom mlijeku. Izvadite je i dvaput sameljite u stroju za mljevenje mesa. Luk sitno nasjeckajte i pirjajte na malo masti dok ne postane staklast. Preostalu mast pjenasto izmije\u0161ajte, dodajte bra\u0161no i ispirjani i ohla\u0111eni luk, papar, sol i samljevenu jetru. Usku duguljastu posudu poprijeko oblo\u017eite tanko izrezanim plo\u0161kama slanine i to jednu do druge tako da obuhvati i stranice. Zatim izlijte dobro izmije\u0161anu smjesu od jetre i stavite u vru\u0107u pe\u0107nicu i pecite oko 1 1\/2 sat na 200 C=473 K. Pe\u010denu pa\u0161tetu ohladite i skupa sa slaninom istresite iz kalupa. Razre\u017eite je u ve\u0107e komade ili ostavite u cijelom, stavite u vre\u0107icu i zamrznite.<\/p>\n<p><strong>Trajnost: <\/strong>oko 2 mjeseca.<br \/>\n<strong><br \/>\nOdmrzavanje i dogotovljavanje:<\/strong><\/p>\n<p>Izvadite zamrznutu pa\u0161tetu, ostavite na sobnoj temperaturi da se malo odmrzne, skupa sa slaninom izre\u017eite je u tanke plo\u0161ke i poslu\u017eite uz prepe\u010deni kruh i \u010daj.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pa\u0161teta u slanini Namirnice: 80 dag tele\u0107e jetrice 3 dl mlijeka 4 dag masti 2 dag bra\u0161na 1 glavica luka sol papar 15 dag suhe slanine Priprema i zamrzavanje: Opranu jetru ostavite 2-3 sata u hladnom mlijeku. Izvadite je i dvaput sameljite u stroju za mljevenje mesa. Luk sitno nasjeckajte i pirjajte na malo masti [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,216],"tags":[213,101,103,221],"class_list":["post-1065","post","type-post","status-publish","format-standard","hentry","category-predjela","category-smrznuta_jela","tag-pasteta","tag-slanina","tag-spek","tag-zamrzavanje-hrane"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1065"}],"version-history":[{"count":15,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions"}],"predecessor-version":[{"id":28804,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/1065\/revisions\/28804"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}