{"id":24459,"date":"2025-01-29T15:09:04","date_gmt":"2025-01-29T13:09:04","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=24459"},"modified":"2025-01-29T15:09:05","modified_gmt":"2025-01-29T13:09:05","slug":"pileci-paprikas-na-dobri-stari-nacin","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=24459","title":{"rendered":"Pile\u0107i paprika\u0161 na dobri stari na\u010din"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">&nbsp;<figure><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover-.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24461\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover-.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover-.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover--300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover--150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-2-cover--576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure><\/h3>\n\n\n\n<h2 class=\"wp-block-heading\">Pile\u0107i paprika\u0161 na dobri stari na\u010din<\/h2>\n\n\n\n<p>Pile\u0107i paprika\u0161 je jelo koje jo\u0161 uvijek pripremam po starinskom receptu. Vrijeme pripreme i kuhanja 1,5-2 sata<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sastojci za starinski pile\u0107i paprika\u0161<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 grama luka<\/li>\n\n\n\n<li>400 grama pile\u0107eg mesa &#8211; potpuno je neva\u017eno koje meso \u0107ete odabrati, a to najvi\u0161e ovisi o prilogu i osobnim preferencijama. Mo\u017eete meso nasjeckati ili ostaviti u komadima.<\/li>\n\n\n\n<li>malo ulja<\/li>\n\n\n\n<li>naribana kri\u0161ka celera<\/li>\n\n\n\n<li>1 naribana velika mrkva<\/li>\n\n\n\n<li>1 naribani peri\u0161in<\/li>\n\n\n\n<li>2 \u010dajne \u017eli\u010dice crvene slatke paprike<\/li>\n\n\n\n<li>malo soli<\/li>\n\n\n\n<li>malo papra<\/li>\n\n\n\n<li>2 ju\u0161ne \u017elice pelata<\/li>\n\n\n\n<li>0,5 dl vina<\/li>\n\n\n\n<li>1 lovorov ist<\/li>\n\n\n\n<li>0,5 l vode<\/li>\n<\/ul>\n\n\n\n<p><strong>Priprema<\/strong><\/p>\n\n\n\n<p>Na vrelo ulje staviti posoljeno meso. Kada se malo karamelizira s obje strane (dovoljno \u0107e biti po jednu minutu) izvaditi ga i na isto uje staviti luk i lagano dinstati, te po malo podlijevati vodom. Ovo je jako va\u017ean korak jer o na\u010dinu kako ste izdinstali luk ovisi gusto\u0107a paprika\u0161a i njegov okus. Za dobru gusto\u0107u stavite luka otprilike koliko i mesa.<\/p>\n\n\n\n<p>Dodati mljevenu papriku, sve ostale sastojke i vodu.<\/p>\n\n\n\n<p>Kuhati 1,5 do 2 sata. Provjerite okus, te po potrebi dodajte jo\u0161 malo soli, vegete ili papra.<\/p>\n\n\n\n<p>Pile\u0107em mesu ne treba puno, pa slobodno ga mo\u017eete jesti i nakon 45 min do 1h vremena, ali \u0107e biti boljeg okusa ako jo\u0161 malo produ\u017eite kuhanje.<\/p>\n\n\n\n<p>Kada je gotov poslu\u017eite uz njoke, tjesteninu ili kuhanu palentu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Starinski pile\u0107i paprika\u0161<\/h2>\n\n\n\n<p>Starinski recept za pile\u0107i paprika\u0161 je za mene najbolji recept za pile\u0107i paprika\u0161. Iako danas se \u010desto koristi fant za pile\u0107i paprika\u0161, u kojem je mje\u0161avina za\u010dina za ovo jelo, \u0161to mo\u017ee zna\u010dajno pojednostavniti pripremu, ja i dalje vi\u0161e volim ovakav na\u010din pripreme pile\u0107eg paprika\u0161a. Mje\u0161avine za\u010dina za pile\u0107i paprika\u0161 su na\u010din da se jednostavnije dobije kombinacija okusa koja se ve\u017ee uz pile\u0107i paprika\u0161. Ali ako imate vremena po ovom receptu da se iskoristi povr\u0107e i za\u010dini za pile\u0107i paprika\u0161 i u\u017eiva u njemu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koje meso koristiti za starinski pile\u0107i paprika\u0161<\/h2>\n\n\n\n<p>S obzirom da se radi o pile\u0107em paprika\u0161u, meso treba biti piletina. A koji dio piletine nije toliko bitno. Mo\u017ee se koristit samo jedno ili mje\u0161avina pile\u0107eg mesa.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Koliko traje priprema pile\u0107eg paprika\u0161a po starinskom receptu<\/h2>\n\n\n\n<p>Ve\u0107ina recepata koji su se prije koristili uklju\u010duju du\u017ei na\u010din pripreme, kada se sve polako pripremalo, ne zna\u010di da se cijelo vrijeme bavilo ru\u010dkom, nego da se nakon pripreme stavi na rub \u0161tednjaka i dugo i polako kuha. Priprema pile\u0107eg paprika\u0161a traje oko 2 sata.<\/p>\n\n\n\n<p>Prvo treba sa svih strana zape\u0107i meso, a potom izvaditi i dobro izdinstati luk. Ako se krene s previsokom temperaturom kako bi ubrzali proces postoji mogu\u0107nost da luk izgori. Stoga je bitno smanjiti temperaturu.<\/p>\n\n\n\n<p>Kada se dodaju svi sastojci pile\u0107i paprika\u0161 se kuha jo\u0161 sat i pol do dva sata.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u0160to je bitno kod kuhanja pile\u0107eg paprika\u0161a<\/h2>\n\n\n\n<p>Du\u017eim kuhanjem se okusi bolje pove\u017eu i cijeli paprika\u0161 bude posebnijeg okusa. Upravo duljina kuhanja mo\u017ee utjecati na kona\u010dan rezultat i okus jela. Dok e na po\u010detku bitno meso zape\u0107i sa svih strana, nakon toga treba smanjiti temperaturu i sve raditi na laganijoj i srednjoj temperaturi. Dovoljna koli\u010dina luka i njegovo lagano dinstanje je va\u017ean proces budu\u0107i da dinstani luk, kako njegova koli\u010dina tako i dobro dinstanje utje\u010du na to da paprika\u0161 bude gust i kremast.<\/p>\n\n\n\n<p>Za\u010dine ne treba smanjivati bar ne puno, budu\u0107i da je upravo bogatstvo okusa ono \u0161to pile\u0107i paprika\u0161 \u010dini posebnim. <\/p>\n\n\n\n<p>Povr\u0107e treba naribati kako bi se du\u017eim kuhanjem skroz omek\u0161alo i spojilo s umakom. U paprika\u0161u je \u010dar, \u010dak i ako volite osjetiti komade povr\u0107a ina\u010de, u paprika\u0161u je bolje kad su naribani i poslije raskuhani. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Uz \u0161to poslu\u017eiti pile\u0107i paprika\u0161<\/strong><\/h3>\n\n\n\n<p>Pile\u0107i paprika\u0161 se mo\u017ee poslu\u017eiti uz brojne priloge, a najbolje one kojima treba umak. Uz pile\u0107i paprika\u0161 dobro idu njoke, tjestenina, a posebno palenta.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover-.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover-.jpg\" alt=\"Pile\u0107i paprika\u0161\" class=\"wp-image-24460\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover-.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover--300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover--150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-3-cover--576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Starinski pile\u0107i paprika\u0161<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover-.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover-.jpg\" alt=\"Pile\u0107i paprika\u0161\" class=\"wp-image-24462\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover-.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover--300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover--150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-cover--576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image alignnone\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover-.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover-.jpg\" alt=\"\" class=\"wp-image-24466\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover-.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover--300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover--150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2020\/11\/Pile\u0107i-paprika\u0161-4-cover--576x384.jpg 576w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><figcaption class=\"wp-element-caption\">Starinski pile\u0107i paprika\u0161<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Pile\u0107i paprika\u0161 na dobri stari na\u010din Pile\u0107i paprika\u0161 je jelo koje jo\u0161 uvijek pripremam po starinskom receptu. Vrijeme pripreme i kuhanja 1,5-2 sata Sastojci za starinski pile\u0107i paprika\u0161 Priprema Na vrelo ulje staviti posoljeno meso. Kada se malo karamelizira s obje strane (dovoljno \u0107e biti po jednu minutu) izvaditi ga i na isto uje [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":24461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,16],"tags":[631,685,141,382,239],"class_list":["post-24459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavna_jela","category-jela_od_mesa","tag-bosanski-recepti","tag-domaci-recepti","tag-piletina","tag-kuharica","tag-paprikas"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24459","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=24459"}],"version-history":[{"count":5,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24459\/revisions"}],"predecessor-version":[{"id":30100,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/24459\/revisions\/30100"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/24461"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}