{"id":3479,"date":"2019-10-09T07:03:08","date_gmt":"2019-10-09T05:03:08","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=3479"},"modified":"2024-10-11T20:11:50","modified_gmt":"2024-10-11T18:11:50","slug":"rizoto-od-skampa","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=3479","title":{"rendered":"Ri\u017eoto od \u0161kampa"},"content":{"rendered":"

\"Ri\u017eoto-od-\u0161kampa\"<\/a><\/p>\n

Ri\u017eoto od \u0161kampa<\/h3>\n


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

\"Recepti<\/a>3\/4 kg \u0161kampa (repova)<\/p>\n

\"Recepti<\/a>1 glavica luka<\/p>\n

\"Recepti<\/a>1 dl rafiniranog maslinovog ulja<\/p>\n

\"Recepti<\/a>re\u017enjevi \u010de\u0161njaka<\/p>\n

\"Recepti<\/a>1\/4 kg raj\u010dice<\/p>\n

\"Recepti<\/a>40 dag ri\u017ee<\/p>\n

\"Recepti<\/a>sol<\/p>\n

\"Recepti<\/a>papar<\/p>\n

\"Recepti<\/a>per\u0161inovo li\u0161\u0107e<\/p>\n

\"Recepti<\/a>3 dag ribanog maslaca<\/p>\n

\"Recepti<\/a>3 dag ribanog parmezana
\n
\nPriprema:<\/strong><\/p>\n

Na polovini ulja popr\u017eimo nasjeckani luk. Kada nabubri i dobije svijetlo \u017eutu boju, dodamo o\u010di\u0161\u0107ene repove, nasjeckani \u010de\u0161njak, oguljenu i izrezanu raj\u010dicu. Sve zajedno pirjamo. Posebno kuhamo glave. Dolijemo ostatak ulja i ostavimo da kipi 1 sat. Pirjanim \u0161kampima dodamo \u010di\u0161\u0107enu i opranu ri\u017eu. Zalijevamo juhom od rakova, posolimo, popaprimo i za\u010dinimo nasjeckanim per\u0161inom. Kada ri\u017ea omek\u0161a, mo\u017eemo dodati maslac. Odmaknemo s vatre, poklopimo i nakon nekoliko minuta poslu\u017eimo s ribanim parmezanom.<\/p>\n

Vrijeme pripremanja i pirjanja:<\/strong> 1 sat i 30 min.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ri\u017eoto od \u0161kampa Sastojci: 3\/4 kg \u0161kampa (repova) 1 glavica luka 1 dl rafiniranog maslinovog ulja re\u017enjevi \u010de\u0161njaka 1\/4 kg raj\u010dice 40 dag ri\u017ee sol papar per\u0161inovo li\u0161\u0107e 3 dag ribanog maslaca 3 dag ribanog parmezana Priprema: Na polovini ulja popr\u017eimo nasjeckani luk. Kada nabubri i dobije svijetlo \u017eutu boju, dodamo o\u010di\u0161\u0107ene repove, nasjeckani \u010de\u0161njak, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,10,22,19],"tags":[383,382,329,385,218,371],"class_list":["post-3479","post","type-post","status-publish","format-standard","hentry","category-do-2-sata","category-glavna_jela","category-jela_od_rize","category-ribe_i_plodovi_mora","tag-kuhanje","tag-kuharica","tag-maslinovo-ulje","tag-recepti-za-kuhanje","tag-rizoto","tag-skampi"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3479","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=3479"}],"version-history":[{"count":20,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3479\/revisions"}],"predecessor-version":[{"id":28816,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/3479\/revisions\/28816"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}