{"id":3455,"date":"2025-02-14T13:25:57","date_gmt":"2025-02-14T11:25:57","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=3455"},"modified":"2025-02-14T13:25:58","modified_gmt":"2025-02-14T11:25:58","slug":"lignje-na-dalmatinski-nacin","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=3455","title":{"rendered":"Lignje na dalmatinski na\u010din"},"content":{"rendered":"\n
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Lignje na dalmatinski na\u010din<\/h2>\n\n\n\n

Lignje na dalmatinski na\u010din se rade prazne, ali i punjene lignje. Recept za punjene lignje pro\u010ditajte ovdje: Punjene lignje \u2013 Recepti<\/a>. Lignje su dio dalmatinske kuhinje, koje se priprema na razne na\u010dine, a danas je su lignje popularne i u drugim dijelovima. Mediteranska kuhinja koristi puno maslinovo ulje i \u010de\u0161njak, pa se i u ovom receptu lignje pospu mje\u0161avinom maslinovog ulja, per\u0161ina i \u010de\u0161njaka. <\/p>\n\n\n\n

Sastojci za lignje na dalmatinski<\/strong><\/p>\n\n\n\n

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1 kg manjih liganja<\/p>\n\n\n\n

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2 dl (200 ml) (rafiniranog) maslinovog ulja<\/p>\n\n\n\n

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oko 10 dag (100 grama) bra\u0161na<\/p>\n\n\n\n

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sol<\/p>\n\n\n\n

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papar<\/p>\n\n\n\n

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4 \u017elice nasjeckanog per\u0161ina<\/p>\n\n\n\n

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4 re\u017enja \u010de\u0161njaka<\/p>\n\n\n\n

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2 limuna

Priprema<\/strong>:<\/p>\n\n\n\n

Lignje o\u010distimo, ostru\u017eemo vanjsku sme\u0107kastu ko\u017eicu, operemo ih i ocijedimo, te osu\u0161imo u krpi. <\/p>\n\n\n\n

Nare\u017eemo po \u017eelji. Uvaljamo u bra\u0161no, stavimo na cjedilo i otresemo suvi\u0161no bra\u0161no. <\/p>\n\n\n\n

Ispr\u017eimo zlatno\u017euto na vru\u0107em ulju. <\/p>\n\n\n\n

Posolimo, popaprimo i promije\u0161amo s nasjeckanim per\u0161inom i \u010de\u0161njakom kod poslu\u017eivanja.<\/p>\n\n\n\n

Poslu\u017eimo s plo\u0161kama limuna.<\/p>\n\n\n\n

Vrijeme pripremanja i pr\u017eenja: <\/strong>do 50 min.<\/p>\n\n\n\n

Uz \u0161to servirati lignje na dalmatinski?<\/h2>\n\n\n\n

Lignje na dalmatinski se preliju mje\u0161avinom \u010de\u0161njaka, per\u0161ina i maslinovog ulja. Uz njih dobro ide tartar umak.<\/p>\n\n\n\n

Lignje na dalmatinski se uglavnom poslu\u017euju uz krumpir, a standardna verzija je krumpir na dalmatinski. Druga varijanta je poslu\u017eivanje s pomfritom, a ako niste za klasi\u010dnu verziju pomfrita, opcija mo\u017ee biti i pomfrit iz pe\u0107nice. Recept: POMFRIT iz pe\u0107nice, kako da pomfrit bude zdrav<\/a><\/p>\n\n\n\n

Lignje s krumpirom na dalmatinski<\/h2>\n\n\n\n

Lignje se pripreme na gore opisan na\u010din, a odvojeno se napravi krumpir na dalmatinski. Krumpir na dalmatinski je jednostavan prilog koji se mo\u017ee raditi s razli\u010ditim povr\u0107em, uglavnom zelenim, poput blitve, ra\u0161tike, mahuna…<\/p>\n\n\n\n

Recept je jednostavan. U osnovnoj verziji i naj\u010de\u0161\u0107e se radi krumpir s blitvom.<\/p>\n\n\n\n

Skuhati krumpir (jedan do dva krumpira po osobi), tako da se oguli i nare\u017ee na kolutove. Staviti krumpir u vru\u0107u posoljenu vodu. Kuhati oko 20 minuta, potom dodati blitvu. Kuhati jo\u0161 desetak minuta. Procijediti, ali nek ostane malo vode, krumpir s blitvom na dalmatinski ne treba biti skroz suh. Govorim o \u017elici dvije vode.<\/p>\n\n\n\n

Dodati zgnje\u010deni, nasjeckani ili protisnuti \u010de\u0161njak, mo\u017ee i \u010de\u0161njak u prahu. Zaliti maslinovim uljem i sve skupa dok je toplo zgnje\u010diti vilicom. Ne treba se dobiti ujedna\u010dena smjesa poput pirea, treba biti komada krumpira i da se vidi blitva. Dakle, ostaviti ve\u0107e komade nego da gnje\u010dite pire. Bitno je staviti dovoljno maslinovog ulja da sve bude so\u010dno. Ako niste stavili dovoljno maslinovog ulja, dodati jo\u0161 malo. Krumpir fino upije to maslinovo ulje. Poslu\u017eiti uz lignje na dalmatinski.<\/p>\n\n\n\n

Na sli\u010dan na\u010din se mo\u017ee pripremiti i krumpir s ra\u0161tikom ili mahunama. Ispod su detaljni recepti za ove dvije verzije.<\/p>\n\n\n\n

Recepti: Ra\u0161tika na dalmatinski \u2013 Recepti<\/a><\/p>\n\n\n\n

Mahune s krumpirom na dalmatinski \u2013 Recepti<\/a><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"Lignje-na-dalmatinski-nacin\"<\/a><\/figure>\n\n\n\n

Ideje kako jo\u0161 pripremiti lignje potra\u017eite ovdje: Lignje \u2013 Recepti<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Lignje na dalmatinski na\u010din Lignje na dalmatinski na\u010din se rade prazne, ali i punjene lignje. Recept za punjene lignje pro\u010ditajte ovdje: Punjene lignje \u2013 Recepti. Lignje su dio dalmatinske kuhinje, koje se priprema na razne na\u010dine, a danas je su lignje popularne i u drugim dijelovima. Mediteranska kuhinja koristi puno maslinovo ulje i \u010de\u0161njak, pa […]<\/p>\n","protected":false},"author":1,"featured_media":27455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,10,19],"tags":[652,583,383,382,194,428,385],"class_list":["post-3455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-28","category-glavna_jela","category-ribe_i_plodovi_mora","tag-dalmatinska-kuhinja","tag-jednostavna-jela","tag-kuhanje","tag-kuharica","tag-lignje","tag-mediteranska-kuhinja","tag-recepti-za-kuhanje"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3455","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3455"}],"version-history":[{"count":22,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3455\/revisions"}],"predecessor-version":[{"id":30430,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3455\/revisions\/30430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/27455"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}