{"id":20424,"date":"2019-01-16T13:00:51","date_gmt":"2019-01-16T12:00:51","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=20424"},"modified":"2019-01-16T12:19:29","modified_gmt":"2019-01-16T11:19:29","slug":"%ef%bb%bftave-me-sepje-kungull-dhe-pomodorini","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2019\/01\/%ef%bb%bftave-me-sepje-kungull-dhe-pomodorini\/","title":{"rendered":"\ufeffTav\u00eb me sepje, kungull dhe pomodorini"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>E dashur redaksi, ju p\u00ebrg\u00ebzoj p\u00ebr pun\u00ebn q\u00eb b\u00ebni, faleminderit edhe q\u00eb na kushtoni r\u00ebnd\u00ebsi dhe ne amvisave dhe botoni receta shum\u00eb t\u00eb mira dhe t\u00eb shijshme. Jam e apasionuar pas gatimit sepse vet\u00eb kushtet m\u00eb kan\u00eb b\u00ebr\u00eb t\u00eb till\u00eb por nga ju do doja q\u00eb t\u00eb botonit nj\u00eb recet\u00eb t\u00eb ndonj\u00eb tave q\u00eb mund t\u00eb b\u00ebj me frutat e detit. Faleminderit. Eva<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"355\" height=\"455\" src=\"http:\/\/intervista.al\/web\/wp-content\/uploads\/2019\/01\/ela.jpg\" alt=\"\" class=\"wp-image-19934\" srcset=\"https:\/\/intervista.al\/web\/wp-content\/uploads\/2019\/01\/ela.jpg 355w, https:\/\/intervista.al\/web\/wp-content\/uploads\/2019\/01\/ela-234x300.jpg 234w\" sizes=\"auto, (max-width: 355px) 100vw, 355px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrgjigjet <\/strong><strong>Emanuela<\/strong><strong> e Restorant \u201cIl Tipico\u201d, Rr&nbsp; Johan Fon Han (Tefta Tashko) n\u00eb krah t\u00eb\ngjimnazit \u201cIsmail Qemali\u201d Tiran\u00eb, +355 (0) 42370592, 0689049531:- <\/strong>E dashur Eva, faleminderit ty q\u00eb na ndjek dhe t\u00eb p\u00eblqen gatimi q\u00eb ne b\u00ebjm\u00eb\ne revetat q\u00eb botohen n\u00eb gazet\u00eb. Nj\u00eb tav\u00eb q\u00eb do t\u00eb sugjeroja un\u00eb \u00ebsht\u00eb&nbsp; tava me sepje t\u00eb fresk\u00ebta, kungull dhe\npomodorini. P\u00ebr t\u00eb realizuar k\u00ebt\u00eb gatim duhen k\u00ebta p\u00ebrb\u00ebr\u00ebs:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sepje 300 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pomodorini 100 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Djath grana<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krip\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Majdanoz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hudh\u00ebr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ver\u00eb t\u00eb bardh\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vaj ulliri<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>P\u00ebrgatitja:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vendosim nj\u00eb tigan n\u00eb zjarr dhe shtojm\u00eb dy lug\u00eb vaj\nulliri, m\u00eb pas shtojm\u00eb sepjen e prer\u00eb n\u00eb kubik\u00eb, kungullin e prer\u00eb n\u00eb kubik\u00eb\ndhe pomodorini. I kav\u00ebrdisim bashk\u00eb dhe i shuajm\u00eb me ver\u00eb t\u00eb bardh\u00eb. I shtojm\u00eb\nnj\u00eb got\u00eb uj\u00eb dhe i l\u00ebm\u00eb sat \u00eb marrin nj\u00eb val\u00eb. M\u00eb pas i shtojm\u00eb krip\u00eb, piper,\nmajdanoz dhe hudh\u00ebr. I l\u00ebm\u00eb t\u00eb ziejn\u00eb p\u00ebr 10 minuta. E kalojm\u00eb gatimin n\u00eb nj\u00eb\ntave balte, i hehdim djath grana dhe e fusim n\u00eb furr\u00eb p\u00ebr 15 minuta n\u00eb\ntemperatur\u00ebn 250 grad\u00eb. Tava \u00ebsht\u00eb gati. Ju b\u00ebft\u00eb mir\u00eb!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>E dashur redaksi, ju p\u00ebrg\u00ebzoj p\u00ebr pun\u00ebn q\u00eb b\u00ebni, faleminderit edhe q\u00eb na kushtoni r\u00ebnd\u00ebsi dhe ne amvisave dhe botoni receta shum\u00eb t\u00eb mira dhe t\u00eb shijshme. Jam e apasionuar pas gatimit sepse vet\u00eb kushtet m\u00eb kan\u00eb b\u00ebr\u00eb t\u00eb till\u00eb por nga ju do doja q\u00eb t\u00eb botonit nj\u00eb recet\u00eb t\u00eb ndonj\u00eb tave q\u00eb mund [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":20425,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[1005],"class_list":["post-20424","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\/20424","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=20424"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/20424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/20425"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=20424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=20424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=20424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}