{"id":2127,"date":"2014-08-07T10:46:34","date_gmt":"2014-08-07T10:46:34","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=2127"},"modified":"2014-08-07T10:46:34","modified_gmt":"2014-08-07T10:46:34","slug":"receta-te-zakonshme-dhe-te-jashtezakonshme-per-te-gatuar-patellxhanin","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/08\/receta-te-zakonshme-dhe-te-jashtezakonshme-per-te-gatuar-patellxhanin\/","title":{"rendered":"Receta t\u00eb zakonshme dhe t\u00eb jasht\u00ebzakonshme p\u00ebr t\u00eb gatuar\u2026 pat\u00ebllxhanin!"},"content":{"rendered":"<p><strong>\u00a0<\/strong><strong><em>Pat\u00ebllxhani \u00ebsht\u00eb nj\u00eb nga perimet m\u00eb t\u00eb p\u00ebrhapura n\u00eb bot\u00eb, n\u00eb kuptimin e plot\u00eb t\u00eb k\u00ebsaj fjale. Popujt e ndrysh\u00ebm e han\u00eb at\u00eb t\u00eb gatuar n\u00eb m\u00ebnyra t\u00eb ndryshme: Turshi, t\u00eb zier, t\u00eb skuqur. Shum\u00eb prej tyre e b\u00ebjn\u00eb \u00ebmb\u00eblsir\u00eb. Ne do t\u00eb japim vet\u00ebm disa nga k\u00ebto receta p\u00ebr gatimin e tij, pasi ato jan\u00eb t\u00eb pafund\u2026 Po fillojm\u00eb me tri receta t\u00eb kuzhin\u00ebs italiane, e cila gatuan dy lloj pat\u00ebllxhan\u00ebsh: milanxano dhe tunizino, dometh\u00ebn\u00eb milanez\u00eb dhe tunizian\u00eb\u2026<\/em><\/strong><\/p>\n<p><strong>1. Musaka me pat\u00ebllxhan\u00eb djath\u00eb parmixhan, mocarela dhe domate<\/strong><\/p>\n<p>Pat\u00ebllxhan\u00ebt i presim n\u00eb rrotulla t\u00eb holla, i lyejm\u00eb me miell dhe i skuqim me vaj ulliri. Pas skuqjes, i kullojm\u00eb mir\u00eb q\u00eb t\u00eb mos mbetet vaj n\u00eb sip\u00ebrfaqen e tyre\u2026 I shtrojm\u00eb n\u00eb tav\u00eb dhe u hedhim p\u00ebrsip\u00ebr l\u00ebng domateje, djath\u00eb t\u00eb grir\u00eb, rigon, borzilok. Sip\u00ebr tyre, shtrojm\u00eb mocarela. Si kjo do t\u00eb b\u00ebjm\u00eb edhe tre shtresa t\u00eb tjera. N\u00eb fund, e futim tav\u00ebn n\u00eb furr\u00eb dhe e l\u00ebm\u00eb t\u00eb piqet n\u00eb temperatur\u00eb mesatare p\u00ebr m\u00eb se 30 minuta. Pas pjekjes, e presim n\u00eb porcione dhe e servirim. P\u00ebr ata q\u00eb mbajn\u00eb diet\u00eb, q\u00eb gjella t\u00eb mos ket\u00eb shum\u00eb yndyr\u00eb, pat\u00ebllxhan\u00ebt mund t\u00eb mos skuqen, por t\u00eb shtrohen n\u00eb tav\u00eb menj\u00ebher\u00eb pas prerjes, megjith\u00ebse shija humbet shum\u00eb\u2026 I zbukurojm\u00eb duke u hedhur p\u00ebrsip\u00ebr pak vaj ulliri, hudhra t\u00eb shtypura dhe majdanoz t\u00eb grir\u00eb holl\u00eb.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>2. Rigaton me pat\u00ebllxhan\u00eb dhe salc\u00eb si\u00e7iliane\u2026<\/strong><\/p>\n<p>Kjo \u00ebsht\u00eb nj\u00eb nga gjell\u00ebt m\u00eb t\u00eb preferuara t\u00eb si\u00e7ilian\u00ebve. Rigatonet jan\u00eb makarona tub t\u00eb shkurtra. N\u00eb fillim, nd\u00ebrsa v\u00ebm\u00eb p\u00ebr t\u00eb zier makaronat (10 deri 12 minuta) p\u00ebrgatitim salc\u00ebn p\u00ebr to\u2026 V\u00ebm\u00eb salc\u00ebn e domates q\u00eb t\u00eb ziej\u00eb n\u00eb nj\u00eb tigan. Hedhim aty pat\u00ebllxhan\u00ebt (pasi i kemi prer\u00eb n\u00eb copa t\u00eb vogla dhe skuqur paraprakisht). Fill pas tyre hedhim n\u00eb tigan rigon dhe vaj ulliri, si dhe borzilok t\u00eb prer\u00eb holl\u00eb (disa flet\u00eb p\u00ebr \u00e7do racion). I trazojm\u00eb vazhdimisht. Kur t\u00eb jet\u00eb trashur salca, hedhim mbi t\u00eb makaronat e ziera, duke i trazuar mir\u00eb q\u00eb salca t\u00eb p\u00ebrhapet kudo nj\u00ebsoj. Serviren t\u00eb ngrohta.<\/p>\n<p><strong>3. Tav\u00eb peshku me pat\u00ebllxhan\u00eb\u2026<\/strong><\/p>\n<p>Pat\u00ebllxhan\u00ebt shkojn\u00eb shum\u00eb edhe me peshk, sidomos me kamball\u00eb, ose fileto t\u00eb peshqve t\u00eb tjer\u00eb. Fileton e kamball\u00ebs e pastrojm\u00eb nga l\u00ebkura, e kripim, e piperosim dhe e vendosim n\u00eb nj\u00eb tav\u00eb t\u00eb thell\u00eb. I hedhim p\u00ebrsip\u00ebr copa patatesh, pat\u00ebllxhan\u00ebsh, domate si\u00e7iliane, hudhra, qep\u00eb, rigon dhe pak ver\u00eb t\u00eb bardh\u00eb. E\u00a0 v\u00ebm\u00eb tav\u00ebn n\u00eb furr\u00eb dhe e l\u00ebm\u00eb t\u00eb piqet n\u00eb vart\u00ebsi nga p\u00ebrmasat e peshkut, por jo m\u00eb pak se 30 minuta p\u00ebr \u00e7do kilogram.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Vini re! <\/strong>\u0415 vetmja gj\u00eb q\u00eb duhet t\u00eb mb\u0430jm\u00eb parasysh kur gatuajm\u00eb pat\u00ebllxhan\u00eb \u00ebsht\u00eb se ai mund t\u00eb hidh\u00ebrohet. P\u00ebr t\u00eb shmangur k\u00ebt\u00eb, t\u00eb gjitha llojet e pat\u00ebllxhan\u00ebve, pasi t\u2019i q\u00ebrojm\u00eb dhe t\u2019i presim n\u00eb thela, duhet\u00a0 t`i kriposim dhe t\u2019i mbajm\u00eb n\u00eb krip\u00eb p\u00ebr nj\u00eb koh\u00eb sa m\u00eb t\u00eb gjat\u00eb, mund\u00ebsisht p\u00ebr t\u00ebr\u00eb nat\u00ebn.<\/p>\n<p><strong>\u00cbmb\u00eblsira me pat\u00ebllxhan\u00eb\u2026<\/strong><\/p>\n<p>Pat\u00ebllxhan\u00ebt e q\u00ebruar dhe t\u00eb prer\u00eb n\u00eb copa, i v\u00ebm\u00eb t\u00eb ziejn\u00eb p\u00ebr 20 minuta n\u00eb qum\u00ebsht me sheqer, vanilje dhe kanell\u00eb. I kullojm\u00eb dhe me an\u00eb t\u00eb mikserit i kthejm\u00eb n\u00eb krem. Shtojm\u00eb pak\u00ebz xhelatin\u00eb dhe i trazojm\u00eb. Nd\u00ebrkaq, p\u00ebrgatisim brumin si p\u00ebr biskota dhe pjekim nj\u00eb pet\u00eb t\u00eb holl\u00eb pa e l\u00ebn\u00eb t\u00eb thahet shum\u00eb. Hedhim sip\u00ebr saj kremin e pat\u00ebllxhan\u00ebve dhe e mbledhim si rul. E mb\u00ebshtjellim me nj\u00eb let\u00ebr dhe e vendosim p\u00ebr nj\u00eb or\u00eb n\u00eb frigorifer.\u00a0 Kur t\u00eb ftohet mir\u00eb e mir\u00eb, e presim gjerazi p\u00ebr t\u00eb krijuar disa pasta si ato q\u00eb mbushen me moll\u00eb (strudel).<\/p>\n<p><strong>\u00a0<\/strong><strong>Re\u00e7el alla armen me pat\u00ebllxhan\u00eb\u2026<\/strong><\/p>\n<p>P\u00ebrgatisim nj\u00eb en\u00eb me uj\u00eb g\u00eblqereje (gjys\u00ebm kilogrami g\u00eblqere t\u00eb pashuar e futim n\u00eb pes\u00eb litra uj\u00eb t\u00eb ftoht\u00eb. Si t\u00eb shuhet, e p\u00ebrziejm\u00eb dhe e kullojm\u00eb). Pat\u00ebllxhan\u00ebt, pasi i q\u00ebrojm\u00eb, i presim n\u00eb kat\u00ebr pjes\u00eb p\u00ebr s\u00eb gjati dhe i hedhim n\u00eb uj\u00ebt e g\u00eblqeres. I l\u00ebm\u00eb atje 40 minuta. Pastaj i hedhim n\u00eb uj\u00eb t\u00eb nxeht\u00eb dhe i ziejm\u00eb 5 deri 7 minuta. Derdhim uj\u00ebt, kurse pat\u00ebllxhan\u00ebt i l\u00ebm\u00eb t\u00eb ftohen.<\/p>\n<p><strong><em>P\u00ebrgatitim shurupin:<\/em><\/strong> P\u00ebr nj\u00eb kilogram pat\u00ebllxhan\u00eb, tretim nj\u00eb kilogram e gjys\u00ebm sheqer n\u00eb 400 ml uj\u00eb. E valojm\u00eb dhe e hedhim shurupin te pat\u00ebllxhan\u00ebt e kulluar. E ziejm\u00eb p\u00ebr 30 minuta. Pastaj e heqim en\u00ebn nga zjarri dhe e l\u00ebm\u00eb p\u00ebr dy-tre or\u00eb q\u00eb t\u00eb ftohet n\u00eb shurup. K\u00ebt\u00eb veprim e p\u00ebrs\u00ebritim tri her\u00eb. Pas k\u00ebsaj, re\u00e7eli \u00ebsht\u00eb gati. Sipas d\u00ebshir\u00ebs, atij mund t\u2019i hidhen er\u00ebza. Ato futen n\u00eb nj\u00eb qesk\u00eb prej nape dhe n\u00eb fund hiqen, pa l\u00ebn\u00eb asnj\u00eb send tjet\u00ebr ve\u00e7 arom\u00ebs s\u00eb tyre t\u00eb k\u00ebndshme.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Pat\u00ebllxhani \u00ebsht\u00eb nj\u00eb nga perimet m\u00eb t\u00eb p\u00ebrhapura n\u00eb bot\u00eb, n\u00eb kuptimin e plot\u00eb t\u00eb k\u00ebsaj fjale. Popujt e ndrysh\u00ebm e han\u00eb at\u00eb t\u00eb gatuar n\u00eb m\u00ebnyra t\u00eb ndryshme: Turshi, t\u00eb zier, t\u00eb skuqur. Shum\u00eb prej tyre e b\u00ebjn\u00eb \u00ebmb\u00eblsir\u00eb. Ne do t\u00eb japim vet\u00ebm disa nga k\u00ebto receta p\u00ebr gatimin e tij, pasi ato [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[274,301,251],"class_list":["post-2127","post","type-post","status-publish","format-standard","hentry","category-kuzhine","tag-kuzhina","tag-patellxhan","tag-receta"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2127","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=2127"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/2127\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=2127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=2127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=2127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}