{"id":3082,"date":"2010-05-20T11:48:14","date_gmt":"2010-05-20T10:48:14","guid":{"rendered":"https:\/\/www.agencija-oskar.si\/blog\/?p=3082"},"modified":"2010-05-20T11:48:14","modified_gmt":"2010-05-20T10:48:14","slug":"spargljev-kalejdoskop","status":"publish","type":"post","link":"https:\/\/www.agencija-oskar.si\/blog\/spargljev-kalejdoskop\/","title":{"rendered":"\u0160pargljev kalejdoskop"},"content":{"rendered":"<p>\u00a0<\/p>\n<h1>JEDI ZA \u0160PARGLJEV KALEJDOSKOP<\/h1>\n<h2>\u00a0<\/h2>\n<h2>\u00a0<\/h2>\n<h2>\u0160PARGLJEVA KREMNA JUHA \u00a0S POPE\u010cENIMI KRUHOVIMI KOCKAMI<\/h2>\n<p>\u00a0<br \/>\n<img decoding=\"async\" class=\"alignright size-medium wp-image-3120\" title=\"Oskar_event - 02\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_02-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_02-300x199.jpg 300w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_02.jpg 330w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>1 kg zelenih \u0161pargljev<br \/>\n0,05 l olj\u010dnega olja<br \/>\n0,1 kg \u0161alotke<br \/>\nstrok \u010desna<br \/>\n0,3 l bistre zelenjavne juhe<br \/>\nbelo vino (polsladko)<br \/>\nsol, \u0161\u010dep sladkorja, no\u017eeva konica belega popra<br \/>\nmu\u0161katni ore\u0161\u010dek<br \/>\n2 dl sladke smetane<br \/>\n0,05 kg masla<br \/>\n0,07 kg koruznega \u0161kroba<br \/>\n4 \u017eli\u010dke kisle smetane<br \/>\npope\u010dene kruhove kocke<br \/>\n\u0160parglje najprej operemo in olupimo (\u010de je \u0161pargelj sve\u017e, ga ni potrebno lupiti, razen belih \u0161pargljev). Pribli\u017eno 5 cm dolge vr\u0161i\u010dke \u0161pargljev odre\u017eemo od poganjkov in jih spravimo.Preostale \u0161parglje zre\u017eemo na majhne ko\u0161\u010dke. Na olj\u010dnem olju popra\u017eimo sesekljano \u0161alotko, dodamo narezane \u0161parglje in popra\u017eimo. Dodamo malo strtega \u010desna in\u00a0 zalijemo z zelenjavno juho, za\u010dinimo (sol, poper, belo vino, mu\u0161katni ore\u0161\u010dek) in zavremo. Malo pokuhamo, damo vanjo \u0161pargljeve vr\u0161i\u010dke in jih 8 minut pokrite kuhamo.Koruzni \u0161krob zame\u0161amo z nekaj hladne vode (ali hladne bistre juhe) in z njo zgostimo juho in jo nato oplemenitimo s sladko smetano in maslom.Juho serviramo in tik pred zdajci potresemo pope\u010dene kruhove kocke.<br \/>\n<strong>\u00a0<\/strong><br \/>\n<strong>\u00a0<\/strong><\/p>\n<h2>\u0160PARGLJI NA \u017dARU V PR\u0160UTU<\/h2>\n<p>\u00a0<br \/>\n<img decoding=\"async\" class=\"alignright size-medium wp-image-3124\" title=\"Oskar_event - 35\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_35-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_35-300x199.jpg 300w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_35.jpg 330w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>sve\u017ei zeleni \u0161parglji<br \/>\npr\u0161ut<br \/>\nolj\u010dno olje<br \/>\nsol, poper<br \/>\n\u0160parglje o\u010distimo in odstranimo olesenele dele. Poganjke tanko prema\u017eemo z olj\u010dnim oljem in jih ovijemo v tanke rezine pr\u0161uta. Pe\u010demo jih na srednje razgretem \u017earu in jih vsake 3 minute obra\u010damo, dokler niso mehki kot \u017eelimo. Okus jedi obogatimo, \u010de pokapamo \u0161e z olivno tapenado ali bazili\u010dnim pestom.<\/p>\n<h2>\u00a0<\/h2>\n<h2>\u0160PARGLJEVA RI\u017dOTA Z RAKOVIMI REPKI, MLADIM SIROM IN PARMEZANOVO PENO<\/h2>\n<p>\u00a0<br \/>\n<img decoding=\"async\" class=\"alignright size-medium wp-image-3123\" title=\"Oskar_event - 32\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_32-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_32-199x300.jpg 199w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_32.jpg 220w\" sizes=\"(max-width: 199px) 100vw, 199px\" \/>0,5 kg \u0161pargljev (beli ali zeleni)<br \/>\n0,05 l olj\u010dnega olja<br \/>\n0,1 kg pora<br \/>\n0,5 kg rakovih repkov (gamberi ali \u0161kampi)<br \/>\n0,4 \u00a0kg ri\u017ea (arborio ali carnarolli)<br \/>\nbelo vino(polsuho)<br \/>\n1 l \u00a0\u0161pargljeve osnove<br \/>\n0,06 l smetane<br \/>\n0,05 kg masla<br \/>\nnariban parmezan (grana padano)<br \/>\n0,05 kg suhih paradi\u017enikov<br \/>\n0,1 kg mladega sira<br \/>\nsol, sve\u017ee zmlet \u010drn ali bel poper<br \/>\nsve\u017ea zeli\u0161\u010da (peter\u0161ilj, bazilika)<br \/>\nNa olj\u010dnem olju prepra\u017eimo tanko narezan por. \u0160parglje nare\u017eemo na majhne ko\u0161\u010dke in dodamo k poru, popra\u017eimo ter dodamo rakove repke. Dodamo ri\u017e in preme\u0161amo. Prilijemo \u0161pargljevo osnovo, za\u010dinimo (sol, poper) in dodamo vino. Pustimo, da ri\u017eota zavre, zmanj\u0161amo ogenj in kuhamo po\u010dasi. Ri\u017e naj bo skuhan &#8216;al dente&#8217;. Tik pred serviranjem dodamo ri\u017eoti \u0161e sesekljan peter\u0161ilj in baziliko, suhe paradi\u017enike, mladi sir, maslo, smetano in parmezan ter preme\u0161amo. Ri\u017eoto pustimo 2 &#8211; 3 min stati, da se okusi spojijo. Ri\u017eota naj bo rahlo teko\u010da in kremna. Ko jed serviramo, jo obogatimo z naribanim parmezanom in dobrim doma\u010dim olj\u010dnim oljem.<br \/>\n<strong>\u00a0<\/strong><br \/>\n<strong>\u00a0<\/strong><\/p>\n<h2>\u0160PARGLJEV SAUTE S PI\u0160\u010cANCEM, \u010cE\u0160NJEVIM PARADI\u017dNIKOM IN POMLADNIMI ZELI\u0160\u010cI<\/h2>\n<p>\u00a0<br \/>\n<img decoding=\"async\" class=\"alignright size-medium wp-image-3122\" title=\"Oskar_event - 18\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_18-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_18-199x300.jpg 199w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_18.jpg 220w\" sizes=\"(max-width: 199px) 100vw, 199px\" \/>0,4 \u00a0kg \u0161pargljev (beli in zeleni)<br \/>\n0,1 kg pora<br \/>\n0,05 l olj\u010dnega olja<br \/>\n0,5 kg pi\u0161\u010dan\u010djih prsi<br \/>\n0,1 kg koroma\u010da<br \/>\n\u0161pargljeva osnova za zalivanje<br \/>\nsol, poper<br \/>\nbelo vino<br \/>\nzeli\u0161\u010da (bazilika, timijan, peter\u0161ilj, koriander)<br \/>\n0,1 kg \u010de\u0161njevega paradi\u017enika<br \/>\n0,2 l sladke smetane<br \/>\n0,1 l kisle smetane<br \/>\n\u0160parglje o\u010distimo, po potrebo olupimo in nare\u017eemo . Meso nare\u017eemo na kocke, pred tem \u0161e odstranimo ma\u0161\u010dobo. Por nare\u017eemo na rezance in ga posotiramo na olj\u010dnem olju, dodamo narezano meso, za\u010dinimo s soljo in popramo, popra\u017eimo, dodamo \u0161e narezane \u0161parglje, koroma\u010d in vse skupaj na hitro popra\u017eimo. Zalijemo z osnovo ter dodamo \u0161e sve\u017ea zeli\u0161\u010da ter podu\u0161imo, da se zmeh\u010da. Pred serviranjem dodamo \u0161e narezan \u010de\u0161njev paradi\u017enik, sladko in kislo smetano ter preme\u0161amo, da je jed bolj gostljata. Na koncu po potrebi izbolj\u0161amo slanost jedi.<\/p>\n<h2>\u00a0<\/h2>\n<h2>\u0160PARGLJEVA FRITALJA<\/h2>\n<p><strong>\u00a0<\/strong><br \/>\n<img decoding=\"async\" class=\"alignright size-medium wp-image-3130\" title=\"Oskar_event - 33\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_33-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_33-300x199.jpg 300w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_33.jpg 330w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>0,5 kg \u0161pargljev (beli in zeleni)<br \/>\n6 jajc<br \/>\n3 \u017elice olj\u010dnega olja<br \/>\n\u0161alotka<br \/>\nsol, poper<br \/>\nNa olj\u010dnem olju rumeno prepra\u017eimo \u010debulo in dodamo sesekljane sve\u017ee \u0161parglje. Pra\u017eimo, dokler \u0161parglji ne popustijo. V posodici raz\u017evrkljamo jajca in jih ob neprestanem me\u0161anju na zmerni temperaturi dodamo pra\u017eenim \u0161pargljem. Po \u017eelji jedi lahko dodamo razne dodatke kot so sir, slanina, paprika,\u2026.<\/p>\n<h2>\u00a0<\/h2>\n<h2>\u00a0<\/h2>\n<h2>DOMA\u010cI KROMPIRJEVI SVALJKI S \u0160PARGLJI, MU\u0160KATNO BU\u010cO IN PREKAJENIM LOSOSOM<\/h2>\n<h2>\u00a0<\/h2>\n<p><img decoding=\"async\" class=\"alignright size-medium wp-image-3121\" title=\"Oskar_event - 42\" src=\"https:\/\/www.agencija-oskar.si\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_42-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_42-199x300.jpg 199w, https:\/\/www.agencija-oskar.si\/blog\/wp-content\/uploads\/sites\/2\/2010\/05\/oskar_trbojsko_42.jpg 220w\" sizes=\"(max-width: 199px) 100vw, 199px\" \/>0,5 kg zelenih \u0161pargljev<br \/>\n0,5 kg doma\u010dih krompirjevih svaljkov (lahko so tudi kupljeni)<br \/>\n0,03 l olj\u010dnega olja<br \/>\n0,07 kg \u0161alotke<br \/>\n0,1 kg mu\u0161katne bu\u010de<br \/>\n\u0161pargljeva osnova<br \/>\nbelo vino (polsuho)<br \/>\n0,2 kg tankih rezin prekajenega lososa<br \/>\n0,1 kg sira brie<br \/>\n1 \u017elica limoninega soka<br \/>\nsol, poper<br \/>\nsve\u017ea zeli\u0161\u010da (timijan, koriander, koroma\u010d)<br \/>\n0,1 kg krema mascarpone<br \/>\nparmezan (grana padano)<br \/>\n\u0160parglje o\u010distimo, po potrebi olupimo in nare\u017eemo. Na olj\u010dnem olju popra\u017eimo sesekljano \u0161alotko, prime\u0161amo na kocke narezano bu\u010do, malo preme\u0161amo ter dodamo \u0161e narezane \u0161parglje. Dodamo \u010desen, da zadi\u0161i in zalijemo z malo \u0161pargljeve osnove. Za\u010dinimo s soljo, poprom, belim vinom, limoninim sokom, sve\u017eimi zeli\u0161\u010di in pokuhamo. Na to dodamo \u0161e narezan losos in \u00a0sir bire, da se stopi. Prime\u0161amo \u0161e kuhane krompirjeve svaljke, na rahlo preme\u0161amo, po potrebi \u0161e za\u010dinimo in dodamo \u017elico kreme mascarpone ter potresemo z naribanim parmezanom.<br \/>\n<strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 JEDI ZA \u0160PARGLJEV KALEJDOSKOP \u00a0 \u00a0 \u0160PARGLJEVA KREMNA JUHA \u00a0S POPE\u010cENIMI KRUHOVIMI KOCKAMI \u00a0 1 kg zelenih \u0161pargljev 0,05 l olj\u010dnega olja 0,1 kg \u0161alotke strok \u010desna 0,3 l bistre zelenjavne juhe belo vino (polsladko) sol, \u0161\u010dep sladkorja, no\u017eeva konica belega popra mu\u0161katni ore\u0161\u010dek 2 dl sladke smetane 0,05 kg masla 0,07 kg koruznega \u0161kroba 4 \u017eli\u010dke kisle smetane pope\u010dene kruhove kocke \u0160parglje najprej operemo in olupimo (\u010de je \u0161pargelj sve\u017e, ga ni potrebno [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3082","post","type-post","status-publish","format-standard","hentry","category-clani-pisejo"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 4.9.10 - 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