<\/p>\n
\u00c7far\u00eb duhet dhe \u00e7far\u00eb nuk duhet t\u00eb b\u00ebni p\u00ebr festa!<\/strong><\/p>\n <\/p>\n – Alfio dhe Indrit, edhe pas nj\u00eb viti ju gjej bashk\u00eb… Si \u00ebsht\u00eb e mundur q\u00eb dy shqiptar\u00eb t\u00eb rrin\u00eb kaq shum\u00eb pa u z\u00ebn\u00eb? \u00c7far\u00eb keni gjetur te nj\u00ebri-tjetri?<\/strong><\/p>\n Alfio:<\/strong> (Qeshin) – Mendoj se nj\u00eb nga arsyet \u00ebsht\u00eb se kemi punuar p\u00ebr shum\u00eb vite n\u00eb t\u00eb nj\u00ebjt\u00ebn zon\u00eb t\u00eb Italis\u00eb, n\u00eb Venecia dhe kemi nj\u00eb stil thuajse t\u00eb nj\u00ebjt\u00eb kuzhine…<\/p>\n Indriti:<\/strong> – …por kemi gjetur edhe harmonin\u00eb, q\u00eb \u00ebsht\u00eb thelb\u00ebsore. Imagjino, t\u00eb punosh shum\u00eb or\u00eb si\u00e7 punojm\u00eb ne dhe t\u00eb jesh gjithnj\u00eb i qeshur e n\u00eb form\u00eb.<\/p>\n – Me sa shoh, tani nuk jeni m\u00eb vet\u00ebm ju t\u00eb dy…<\/strong><\/p>\n Indriti: <\/strong>– Jo, kemi krijuar nj\u00eb staf shum\u00eb t\u00eb madh i cili tani po zgjerohet. Punojm\u00eb me kateringje, n\u00eb restorantin Diplomat dhe nuk tolerojm\u00eb dot q\u00eb gj\u00ebrat t\u00eb mos dalin si\u00e7 duam ne. Jemi b\u00ebr\u00eb me shtat\u00eb duar. (Qesh)<\/p>\n – Ju drejtoni pun\u00ebn, apo jo?<\/strong><\/p>\n – Ne drejtojm\u00eb pun\u00ebn dhe punojm\u00eb m\u00eb shum\u00eb se t\u00eb gjith\u00eb sepse duhet t\u00eb japim shembullin ton\u00eb.<\/p>\n Alfio: – <\/strong>Pastaj jemi t\u00eb rrethuar nga \u00e7una q\u00eb i kemi zgjedhur dhe q\u00eb jan\u00eb si ne. Jemi nj\u00eb grup shum\u00eb i madh q\u00eb punojm\u00eb bashk\u00eb dhe ndihemi shum\u00eb mir\u00eb me nj\u00ebri-tjetrin.<\/p>\n Indriti:<\/strong> – Sigurisht, ka edhe momente q\u00eb \u00e7alojm\u00eb pak, b\u00ebrtasim e shajm\u00eb, po…<\/p>\n – Qenkeni b\u00ebr\u00eb shefa t\u00eb v\u00ebrtet\u00eb tani!<\/strong><\/p>\n Alfio: – <\/strong>(Qesh) B\u00ebrtasim sepse i duam, sepse duam q\u00eb t\u00eb m\u00ebsojn\u00eb. Na duan shum\u00eb, prandaj ka nj\u00eb vit e ca q\u00eb rrim\u00eb bashk\u00eb, shohim edhe filma bashk\u00eb, flasim p\u00ebr pun\u00ebn…<\/p>\n Indriti:<\/strong> – Si \u00ebsht\u00eb ajo fjala, \u201ckush t\u00eb rreh t\u00eb do\u201d?! (Qesh) Ne kemi krijuar stilin familjar, jemi b\u00ebr\u00eb si \u201cmafia\u201d, me pak fjal\u00eb. Q\u00ebllimi yn\u00eb \u00ebsht\u00eb q\u00eb t\u2019i mbajm\u00eb t\u00eb gjith\u00eb me ngroht\u00ebsi, t\u2019u japim dashuri jasht\u00eb pun\u00ebs.<\/p>\n – \u00c7far\u00eb ju ka b\u00ebr\u00eb p\u00ebrshtypje m\u00eb s\u00eb shumti n\u00eb gjith\u00eb k\u00ebt\u00eb koh\u00eb?<\/strong><\/p>\n Indriti:<\/strong> – Q\u00eb t\u00eb rinjt\u00eb kan\u00eb m\u00eb shum\u00eb vullnet sesa ekspert\u00ebt…<\/p>\n Alfio:<\/strong> – N\u00eb Shqip\u00ebri mungojn\u00eb kuzhinier\u00ebt e mir\u00eb, q\u00eb e duan me t\u00eb v\u00ebrtet\u00eb pun\u00ebn. K\u00ebtu te ne punojn\u00eb shum\u00eb dhe m\u00ebsojn\u00eb shum\u00eb, punojn\u00eb nga 13-15 or\u00eb n\u00eb dit\u00eb dhe kur mbarojn\u00eb pun\u00eb, q\u00eb \u00ebsht\u00eb pastruar kuzhina e t\u00eb gjitha, rrim\u00eb e b\u00ebjm\u00eb gallat\u00eb.<\/p>\n – Si \u00ebsht\u00eb p\u00ebr ju periudha e festave?<\/strong><\/p>\n Indriti:<\/strong> – Shum\u00eb e ngarkuar sepse po organizojm\u00eb nj\u00eb Vit t\u00eb Ri ndryshe, po zgjedhim produktet m\u00eb cil\u00ebsore, m\u00eb t\u00eb ve\u00e7anta dhe nuk mund t\u00eb lejojm\u00eb dot q\u00eb fluksi t\u00eb ndikoj\u00eb te cil\u00ebsia…<\/p>\n – \u00c7far\u00eb do t\u00eb ket\u00eb ndryshe Viti juaj i Ri?<\/strong><\/p>\n Alfio: <\/strong>– Po do t\u00eb jet\u00eb nj\u00eb dark\u00eb m\u00eb gourmet… t\u00eb nj\u00ebjtat produkte do t\u00eb gatuhen n\u00eb m\u00ebnyr\u00eb m\u00eb t\u00eb sofistikuar. P\u00ebr shembull, gjeli i detit do t\u00eb jet\u00eb i mbushur me karkalec\u00eb. Do t\u00eb dim\u00eb t\u00eb gjejm\u00eb kombinimin, zgjedhjet dhe sasia nuk do t\u00eb jet\u00eb e pak\u00ebt n\u00eb pjat\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb njer\u00ebzit t\u00eb ngopen.<\/p>\n – Jan\u00eb m\u00ebsuar shqiptar\u00ebt me kuzhin\u00ebn tuaj?<\/strong><\/p>\n Alfio: <\/strong>– E v\u00ebrteta \u00ebsht\u00eb se kemi patur konflikte me ca klient\u00eb, por shkojn\u00eb e provojn\u00eb n\u00eb restorante t\u00eb tjera dhe kthehen prap\u00eb k\u00ebtu. Kjo \u00ebsht\u00eb gj\u00ebja m\u00eb e bukur. Synimi yn\u00eb, n\u00eb fund t\u00eb fundit, \u00ebsht\u00eb q\u00eb t\u00eb jemi kuzhinier\u00eb t\u00eb mir\u00eb. Kur erdh\u00ebm k\u00ebtu te Diplomat u b\u00eb nj\u00eb investim i madh. Normalisht kemi dh\u00ebn\u00eb edhe prova, sepse q\u00ebkur kemi ardhur ne \u00ebsht\u00eb shtuar xhiroja, klientela, prenotimet vijn\u00eb tre dit\u00eb p\u00ebrpara…<\/p>\n – Cili \u00ebsht\u00eb plani juaj n\u00eb vazhdim? <\/strong><\/p>\n Indriti: <\/strong>– Do t\u00eb hapim nj\u00eb restorant n\u00eb Bllok, gjithnj\u00eb n\u00eb bashk\u00ebpunim me Diplomat. Do t\u00eb jet\u00eb di\u00e7ka shum\u00eb e thjesht\u00eb, e stilit italian t\u00eb tratorive, por tratori e v\u00ebrtet\u00eb dhe jo si ato q\u00eb jan\u00eb hapur deri tani, q\u00eb jan\u00eb t\u00eb shtrenjta, pa lidhje, pa shije… Projekti do t\u00eb ket\u00eb surprizat e veta.<\/p>\n – Tratori n\u00eb Bllok, n\u00eb nj\u00eb zon\u00eb me \u00e7mime relativisht t\u00eb larta? Sikur nuk m\u00eb p\u00ebrkojn\u00eb t\u00eb dyja…<\/strong><\/p>\n – Jo, do t\u00eb ket\u00eb \u00e7mime shum\u00eb t\u00eb lira, do t\u00eb jet\u00eb p\u00ebr shembull nj\u00eb pasta me 400 lek, nj\u00eb pjat\u00eb e dyt\u00eb me 500 apo 700 lek. N\u00eb Itali, k\u00ebto lloj restorantesh jan\u00eb shum\u00eb t\u00eb p\u00ebrhapura…<\/p>\n – Do t\u2019ia dilni dot duke punuar edhe k\u00ebtu edhe atje?<\/strong><\/p>\n – Do t\u00eb formojm\u00eb nj\u00eb staf. Do t\u00eb jet\u00eb e v\u00ebshtir\u00eb, por duhet ta b\u00ebjm\u00eb dhe do ta b\u00ebjm\u00eb. Kemi filluar q\u00eb tani t\u00eb merremi me k\u00ebt\u00eb pun\u00eb.<\/p>\n <\/p>\n K\u00ebshilla jon\u00eb p\u00ebr festat<\/strong><\/p>\n Alfio:<\/strong> – T\u00eb mos konsumohet shum\u00eb mish sepse yndyra e tep\u00ebrt nuk b\u00ebn mir\u00eb. Shkenc\u00ebtar\u00ebt thon\u00eb tani se mishi krijon kancere dhe kjo \u00ebsht\u00eb shum\u00eb e v\u00ebrtet\u00eb. T\u00eb hahen m\u00eb shum\u00eb perime dhe m\u00eb shum\u00eb fruta.<\/p>\n Indriti:<\/strong> – T\u00eb ket\u00eb shum\u00eb fruta, sidomos t\u00eb thata, q\u00eb jan\u00eb karakteristika e Vitit t\u00eb Ri dhe ushqimi t\u00eb jet\u00eb i leht\u00eb, pa shum\u00eb yndyr\u00eb. Nat\u00ebn e Vitit t\u00eb Ri t\u00eb konsumohet vet\u00ebm nj\u00eb pjes\u00eb e gjelit t\u00eb detit, jo i gjithi n\u00eb tavolin\u00eb, si\u00e7 e kemi zakon ne. N\u00eb pamje t\u00eb par\u00eb ai mund t\u00eb duket i bukur, por pastaj t\u00eb lodh vet\u00ebm duke e par\u00eb. T\u00eb p\u00ebrdorin pjes\u00ebn me m\u00eb pak yndyr\u00eb, si\u00e7 do t\u00eb japim dhe recet\u00ebn… T\u00eb mos mungojn\u00eb dekorimet e bukura t\u00eb festave, q\u00eb sjellin atmosfer\u00ebn. Edhe kjo ka shijen e saj dhe krijon kujtime q\u00eb nuk i harron dot. Ama, jo tullumbace! (Qesh)<\/p>\n <\/p>\n \u00c7far\u00eb nuk e k\u00ebshillojm\u00eb<\/strong><\/p>\n Alfio:<\/strong> – Tavolina t\u00eb mos jet\u00eb e mbushur plot. Mund t\u2019i servir\u00ebsh t\u00eb gjitha produktet nga pak. Mos kini \u201cfrik\u00eb\u201d t\u00eb \u00e7oheni nga tavolina pa u ngopur. Mbani pak diet\u00eb se vet\u00ebm sh\u00ebndet fitoni. Mos hani vet\u00ebm mishin, hani peshk, fruta sepse proteinat e mishit q\u00eb i shmangni, mund t\u2019i merrni me frutat e thata. Edhe fasulet mund ta z\u00ebvend\u00ebsojn\u00eb mishin.<\/p>\n Indriti:<\/strong> – T\u00eb mos p\u00ebrgatiten aq shum\u00eb ushqime sa t\u00eb mbeten dhe tre dit\u00eb t\u00eb ham\u00eb t\u00eb nj\u00ebjt\u00ebn gj\u00eb, si\u00e7 b\u00ebnte mamaja ime dikur p\u00ebr Vit t\u00eb Ri… (Qesh) \u00c7do dit\u00eb t\u00eb ham\u00eb di\u00e7ka ndryshe.<\/p>\n <\/p>\n Urimi p\u00ebr veten<\/strong><\/p>\n Alfio:<\/strong> – Puna dhe karriera jan\u00eb t\u00eb parat… T\u00eb eci p\u00ebrpara n\u00eb profesionin tim dhe jam i sigurt se \u00e7do d\u00ebshir\u00eb tjet\u00ebr q\u00eb kam, do t\u00eb vij\u00eb vet\u00eb, pa e k\u00ebrkuar…<\/p>\n Indriti:<\/strong> – T\u00eb kemi sa m\u00eb shum\u00eb sh\u00ebndet si familje, se kemi patur ca \u00e7alime n\u00eb k\u00ebt\u00eb fush\u00eb koh\u00ebt e fundit, t\u00eb bashkohemi t\u00eb gjith\u00eb dhe t\u00eb kemi shum\u00eb p\u00ebrparime n\u00eb karrier\u00eb. Ne kemi ardhur nga Italia n\u00eb Shqip\u00ebri, kemi ndryshuar vend, por pasionin e kemi p\u00ebrher\u00eb nj\u00ebsoj… Si \u00ebsht\u00eb ajo shprehja, \u201cb\u00ebj pun\u00ebn q\u00eb do dhe nuk do t\u00eb punosh kurr\u00eb n\u00eb jet\u00ebn t\u00ebnde\u201d…<\/p>\n <\/p>\n Urimi p\u00ebr lexuesit<\/strong><\/p>\n Indriti:<\/strong> – Nj\u00eb vit sa m\u00eb t\u00eb mbar\u00eb dhe ejani m\u00eb shpesh te restoranti ku punojm\u00eb ne, te Diplomat sepse do t\u2019ju suprizojm\u00eb akoma m\u00eb shum\u00eb. Do t\u00eb nd\u00ebrrojm\u00eb edhe menun\u00eb p\u00ebr Sh\u00ebn Valentin dhe do t\u2019ju presim me shum\u00eb dashuri.<\/p>\n Alfio:<\/strong> – Un\u00eb kam edhe nj\u00eb urim tjet\u00ebr… T\u00eb mos k\u00ebnaqen me \u00e7far\u00eb kan\u00eb dhe t\u00eb k\u00ebrkojn\u00eb m\u00eb shum\u00eb nga jeta, q\u00eb t\u00eb ecim p\u00ebrpara, kush n\u00eb zanat, kush n\u00eb dashuri dhe at\u00eb q\u00eb duan t\u00eb b\u00ebjn\u00eb, ta b\u00ebjn\u00eb me dashuri.<\/p>\n <\/p>\n Receta e Indritit<\/strong><\/p>\n Gjoks i gjelit t\u00eb detit me krem curry<\/strong><\/p>\n Gjoksin e gjelit t\u00eb detit e b\u00ebjm\u00eb fileto, e hapim si flet\u00eb. E r\u00ebnd\u00ebsishme \u00ebsht\u00eb t\u00eb pritet n\u00eb m\u00ebnyr\u00ebn e duhur dhe nuk \u00ebsht\u00eb shum\u00eb e nevojshme t\u00eb rrihet, ose duhet rrahur me delikates\u00eb, duke i v\u00ebn\u00eb lart nj\u00eb let\u00ebr kuzhine, sepse mund t\u00eb \u00e7ahet.<\/p>\n B\u00ebhet nj\u00eb mbushje e bukur me spinaq, pak fruta t\u00eb thata, pak spek ose pan\u00e7et\u00eb. I hedhim edhe er\u00ebza, rozmarin\u00eb, trumz\u00eb dhe e b\u00ebjm\u00eb role. E futim rolen\u00eb n\u00eb flet\u00eb alumini dhe zihet n\u00eb uj\u00eb p\u00ebr dhjet\u00eb minuta. Pastaj hiqet alumini dhe b\u00ebhet nj\u00eb pjekje n\u00eb tigan p\u00ebr pes\u00eb minuta me pak vaj, p\u00ebr t\u00eb krijuar kore t\u00eb bukur t\u00eb thekur. Ja ku iku ajo 1 or\u00eb e gjysma q\u00eb na duhet p\u00ebr gjelin e detit! (Qesh)<\/p>\n Q\u00eb ta b\u00ebjm\u00eb pak m\u00eb ndryshe, si\u00e7 e kam qejf un\u00eb (qesh) do dalim tek er\u00ebzat ekzotike dhe do ta shoq\u00ebrojm\u00eb me nj\u00eb krem curry t\u00eb leht\u00eb. Kremi p\u00ebrgatitet me pak domate e kos me aciditetin e duhur, disa domate kubike t\u00eb vogla, me pak pana p\u00ebr t\u00eb krijuar kremozitet dhe me pak brodo. Roleja pritet n\u00eb m\u00ebnyr\u00eb t\u00eb bukur me feta dhe vendoset mbi kremin e p\u00ebrgatitur. Mund t\u00eb shoq\u00ebrohet shum\u00eb mir\u00eb me pak kuskus me perime.<\/p>\n <\/p>\n Receta e Alfios<\/strong><\/p>\n Fileto koce me krem speci dhe perime turshi<\/strong><\/p>\n Un\u00eb do t\u2019ju tregoj nj\u00eb recet\u00eb q\u00eb e b\u00ebjm\u00eb k\u00ebtu n\u00eb restorant. N\u00ebse njer\u00ebzit nuk jan\u00eb t\u00eb aft\u00eb t\u00eb filetojn\u00eb peshk, mund ta k\u00ebrkojn\u00eb filetimin n\u00eb dyqanet e peshkut. Peshku do vet\u00ebm nj\u00eb marinim me nj\u00eb er\u00ebz shum\u00eb t\u00eb mir\u00eb q\u00eb \u00ebsht\u00eb trumza, vaj ulliri, krip\u00eb e piper. Mjafton dhjet\u00eb minuta marinim sepse peshku \u00ebsht\u00eb shum\u00eb delikat. N\u00eb nj\u00eb tigan qeramike q\u00eb nuk ngjit, nxehet mir\u00eb pak vaj dhe skuqim fileton. Fillimisht skuqet nga ana e l\u00ebkur\u00ebs q\u00eb t\u00eb b\u00ebhet k\u00ebrce dhe pastaj kalohet nga ana e brendshme. Kaq dhe me peshkun kemi mbaruar pun\u00eb.<\/p>\n Kremi i specit:<\/em> Me speca t\u00eb kuq b\u00ebhet shum\u00eb i mir\u00eb, por mund t\u00eb b\u00ebhet edhe me speca t\u00eb verdh\u00eb. E r\u00ebnd\u00ebsishme \u00ebsht\u00eb q\u00eb speci t\u00eb jet\u00eb i nj\u00eb ngjyre q\u00eb kremi t\u00eb dal\u00eb uniform. Skuqet pak qep\u00eb e hudh\u00ebr dhe hidhen specat e prer\u00eb me kubik\u00eb t\u00eb vegj\u00ebl. Skuqen pak, hidhet pak uj\u00eb dhe zihen avash-avash me temperatur\u00eb t\u00eb ul\u00ebt. Masa grihet me blender, filtrohet dhe kremi \u00ebsht\u00eb gati.<\/p>\n Perimet turshi: <\/em>Merret \u00e7do lloj perimeje sipas d\u00ebshir\u00ebs (p\u00ebr shembull karot\u00eb, selino, kungull lak\u00ebr e kuqe) dhe pritet n\u00eb kubik\u00eb shum\u00eb t\u00eb vegj\u00ebl. N\u00eb nj\u00eb tenxhere hedhim uj\u00eb, uthull, krip\u00eb dhe er\u00ebza sipas d\u00ebshir\u00ebs, p\u00ebr shembull piper kok\u00ebrr e t\u00eb tjera, si dhe pak sheqer. Perimet hidhen nj\u00eb nga nj\u00eb dhe zihen sipas d\u00ebshir\u00ebs, kush e l\u00eb m\u00eb t\u00eb fort\u00eb, kush m\u00eb t\u00eb but\u00eb. Kullohen t\u00eb gjitha n\u00eb nj\u00eb let\u00ebr. P\u00ebrgatisim vaj ulliri, hudh\u00ebr e pak majdanoz e p\u00ebrzihen. Lihen n\u00eb frigorifer t\u00eb pakt\u00ebn 2-3 dit\u00eb q\u00eb t\u00eb marrin arom\u00ebn.<\/p>\n P\u00ebrgatitja e pjat\u00ebs:<\/em> Shtrohet kremi i specit dhe mbi t\u00eb, perimet turshi (sipas d\u00ebshir\u00ebs mund t\u00eb shtoni sallat\u00eb, spinaq), filetoja sip\u00ebr dhe pjata \u00ebsht\u00eb e mbyllur… \u00cbsht\u00eb di\u00e7ka shum\u00eb e shpejt\u00eb sepse kremin e sallat\u00ebn mund t\u2019i p\u00ebrgatisni m\u00eb par\u00eb e t\u2019i mbani n\u00eb frigorifer dhe n\u00ebse ju vijn\u00eb miq papritur n\u00eb sht\u00ebpi, filetoja b\u00ebhet p\u00ebr dhjet\u00eb minuta…<\/p>\n","protected":false},"excerpt":{"rendered":" \u00c7far\u00eb duhet dhe \u00e7far\u00eb nuk duhet t\u00eb b\u00ebni p\u00ebr festa! – Alfio dhe Indrit, edhe pas nj\u00eb viti ju gjej bashk\u00eb… Si \u00ebsht\u00eb e mundur q\u00eb dy shqiptar\u00eb t\u00eb rrin\u00eb kaq shum\u00eb pa u z\u00ebn\u00eb? \u00c7far\u00eb keni gjetur te nj\u00ebri-tjetri? Alfio: (Qeshin) – Mendoj se nj\u00eb nga arsyet \u00ebsht\u00eb se kemi punuar p\u00ebr […]<\/p>\n","protected":false},"author":5,"featured_media":11983,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-11982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=11982"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/11982\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/11983"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=11982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=11982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=11982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}