{"id":14610,"date":"2016-12-12T15:50:19","date_gmt":"2016-12-12T14:50:19","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=14610"},"modified":"2016-12-12T15:50:19","modified_gmt":"2016-12-12T14:50:19","slug":"kallamar-furre-me-djath-grana","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2016\/12\/kallamar-furre-me-djath-grana\/","title":{"rendered":"Kallamar furre me djath grana"},"content":{"rendered":"<p><strong>Shef Miri, kisha nj\u00eb pyetje p\u00ebr ju, por n\u00eb fillim doja t\u2019ju falend\u00ebroja p\u00ebr k\u00ebshillat e vlefshme q\u00eb na jepni ne lexuesve. Kam provuar t\u00eb gatuaj recetat tuaja dhe kam v\u00ebn\u00eb re q\u00eb ju i jepni p\u00ebrpikm\u00ebrisht rrjedh\u00ebn e veprimeve q\u00eb duhen ndjekur gjat\u00eb gatimit dhe t\u00eb them t\u00eb v\u00ebrtet\u00ebn m\u00eb kan\u00eb dal\u00eb shum\u00eb t\u00eb shijshme. Doja t\u2019ju pyesja n\u00eb restorantin tuaj, gatuhet kallamar furre me djath q\u00eb p\u00ebr momentin nuk e di si quhet ai djathi. N\u00ebse po, a mund t\u00eb m\u00eb thoni si gatuhet? Faleminderit. Sela nga Tirana.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-14611\" src=\"http:\/\/intervista.al\/web\/wp-content\/uploads\/2016\/12\/foto-per-kendin-e-kushines-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/intervista.al\/web\/wp-content\/uploads\/2016\/12\/foto-per-kendin-e-kushines-150x150.jpg 150w, https:\/\/intervista.al\/web\/wp-content\/uploads\/2016\/12\/foto-per-kendin-e-kushines-90x90.jpg 90w, https:\/\/intervista.al\/web\/wp-content\/uploads\/2016\/12\/foto-per-kendin-e-kushines-144x144.jpg 144w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p><strong>P\u00ebrgjigjet Shef Miri i Restorant Il Tipico, 0689049531:-<\/strong> E dashur Sela, t\u00eb falend\u00ebroj q\u00eb na ndjek n\u00ebp\u00ebrmjet gazet\u00ebs Intervista . Kallamari i furr\u00ebs n\u00eb restorantin ton\u00eb \u201cIl Tipico\u201djo vet\u00ebm q\u00eb gatuhet por \u00ebsht\u00eb nj\u00eb nd\u00ebr pjatat m\u00eb t\u00eb p\u00eblqyera, m\u00eb t\u00eb k\u00ebrkuara dhe m\u00eb t\u00eb ve\u00e7anta\u00a0 q\u00eb mund t\u00eb shijoni.\u00a0 P\u00ebr k\u00ebt\u00eb recet\u00eb duhen k\u00ebto p\u00ebrb\u00ebr\u00ebs:<\/p>\n<p>&nbsp;<\/p>\n<p>Kallamar 300 gr<\/p>\n<p>Karkalec\u00a0 100 gr<\/p>\n<p>Vaj hudhre<\/p>\n<p>Borzilok<\/p>\n<p>Djath grana<\/p>\n<p>Krip\u00eb<\/p>\n<p>Piper<\/p>\n<p>Vaj ulliri<\/p>\n<p>Buljon peshku<\/p>\n<p>&nbsp;<\/p>\n<p>P\u00ebrgatitja nis nga pastrimi i kallamareve dhe karkalecave.\u00a0 M\u00eb pas i presim n\u00eb forma t\u00eb vogla dhe fillojm\u00eb i pjekim p\u00ebr 5 minuta dhe i shtojm\u00eb pomodorinit t\u00eb prer\u00eb n\u00eb kat\u00ebrsh. I shtojm\u00eb borzilokun, vaj hudhre, krip\u00eb, piper dhe buljon peshku. I ziejm\u00eb p\u00ebrreth 7 minuta dhe pasi mbarojm\u00eb k\u00ebt\u00eb pro\u00e7edur\u00eb i vendosim n\u00ebp\u00ebr guaska ostrikeje dhe i grijm\u00eb sip\u00ebr djathin grana. K\u00ebto i pjekim p\u00ebrreth 7 minuta n\u00eb nj\u00eb temperatur\u00eb 280 grad\u00eb. Ju b\u00ebft\u00eb mir\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shef Miri, kisha nj\u00eb pyetje p\u00ebr ju, por n\u00eb fillim doja t\u2019ju falend\u00ebroja p\u00ebr k\u00ebshillat e vlefshme q\u00eb na jepni ne lexuesve. Kam provuar t\u00eb gatuaj recetat tuaja dhe kam v\u00ebn\u00eb re q\u00eb ju i jepni p\u00ebrpikm\u00ebrisht rrjedh\u00ebn e veprimeve q\u00eb duhen ndjekur gjat\u00eb gatimit dhe t\u00eb them t\u00eb v\u00ebrtet\u00ebn m\u00eb kan\u00eb dal\u00eb shum\u00eb t\u00eb [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":14526,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[1005],"class_list":["post-14610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-il-tipico"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/14610","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=14610"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/14610\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/14526"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=14610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=14610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=14610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}