{"id":6279,"date":"2014-11-17T10:00:56","date_gmt":"2014-11-17T09:00:56","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=6279"},"modified":"2014-11-17T00:27:09","modified_gmt":"2014-11-16T23:27:09","slug":"gjuhe-ala-fiorentinase","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/11\/gjuhe-ala-fiorentinase\/","title":{"rendered":"Gjuh\u00eb ala-fiorentinase"},"content":{"rendered":"

K\u00ebndi i kuzhin\u00ebs<\/em><\/p>\n

\"GJUHA<\/a><\/strong><\/p>\n

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Gjuh\u00eb ala-fiorentinase<\/strong><\/p>\n

\u00a0<\/strong>P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n

Gjuh\u00eb lope, vi\u00e7i, derri, dreri, 1 kilogram<\/p>\n

Spinaq, 250 gram\u00eb<\/p>\n

Karot\u00eb, 1 cop\u00eb<\/p>\n

Qep\u00eb e that\u00eb, 1 kok\u00ebrr<\/p>\n

Piper i bardh\u00eb, 5 kokrra<\/p>\n

Piper i zi, 5 kokrra<\/p>\n

Gjalp\u00eb ose margarin\u00eb, 2 lug\u00eb gjelle<\/p>\n

Miell, 4 lug\u00eb gjelle<\/p>\n

Qum\u00ebsht, 500 miligram\u00eb<\/p>\n

Djath\u00eb ka\u00e7kavall i fort\u00eb, i grir\u00eb,\u00a01 got\u00eb uji<\/p>\n

Vez\u00eb,\u00a02 t\u00eb verdha<\/p>\n

Krip\u00eb, sipas d\u00ebshir\u00ebs<\/p>\n

Piper i zi, sipas d\u00ebshir\u00ebs<\/p>\n

Arr\u00eb moskat e bluar, sipas d\u00ebshir\u00ebs<\/p>\n

Borzilok, nj\u00eb deg\u00eb p\u00ebr zbukurim<\/p>\n

Domate, sipas d\u00ebshir\u00ebs<\/p>\n

Dafin\u00eb, 2 gjethe<\/p>\n

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P\u00ebrgatitja: <\/strong><\/p>\n

Valojm\u00eb uj\u00eb n\u00eb nj\u00eb tenxhere t\u00eb madhe. Gjuh\u00ebn e lajm\u00eb me kujdes (me fur\u00e7\u00eb dhe n\u00eb uj\u00eb t\u00eb rrjedhsh\u00ebm), pastaj e hedhim n\u00eb ujin e valuar. Pastrojm\u00eb qep\u00ebn dhe karotat, i presim trash\u00eb dhe i hedhim p\u00ebr t\u00eb zier n\u00eb tenxheren ku kemi gjuh\u00ebn. Shtojm\u00eb gjethet e dafin\u00ebs dhe piperin\u2026 Hedhim krip\u00eb (nj\u00eb lug\u00eb \u00e7aji p\u00ebr \u00e7do lit\u00ebr uj\u00eb. Heqim shkum\u00ebn q\u00eb del. Ulim zjarrin dhe e l\u00ebm\u00eb t\u00eb ziej\u00eb ngadal\u00eb.\u00a0Gjuh\u00ebn e kaut dhe drerit e l\u00ebm\u00eb n\u00eb zjarr 2 or\u00eb e gjys\u00ebm, t\u00eb vi\u00e7it nj\u00eb or\u00eb m\u00eb pak dhe t\u00eb derrit, vet\u00ebm nj\u00eb or\u00eb. E provojm\u00eb n\u00ebse ka zier duke futur bishtin e lug\u00ebs n\u00eb pjes\u00ebn m\u00eb t\u00eb trash\u00eb t\u00eb gjuh\u00ebs. N\u00eb rast se kalon, e heqim nga zjarri. E futim n\u00eb uj\u00eb t\u00eb ftoht\u00eb dhe i heqim l\u00ebkur\u00ebn. E v\u00ebm\u00eb p\u00ebr pak koh\u00eb t\u00eb ziej\u00eb p\u00ebrs\u00ebri. Heqim vazhdimisht nga l\u00ebngu shkum\u00ebn. Peshojm\u00eb 500 gram\u00eb gjuh\u00eb dhe e presim n\u00eb feta t\u00eb holla. Nd\u00ebrkaq, p\u00ebrgatitim en\u00ebt prej balte. Ato duhet t\u00eb ken\u00eb nj\u00eb v\u00ebllim jo m\u00eb pak se 1200 mililitra secila (po ta p\u00ebrgatisim p\u00ebr secilin, por mund ta v\u00ebm\u00eb edhe n\u00eb nj\u00eb tav\u00eb balte t\u00eb vetme). N\u00eb fund t\u00eb tavave vendosim t\u00eb nj\u00ebjt\u00ebn sasi spinaqi dhe fillojm\u00eb p\u00ebrgatitjen e salc\u00ebs. E vendosim gjuh\u00ebn mbi shtres\u00ebn e spinaqit dhe e mbulojm\u00eb me salc\u00eb.<\/p>\n

Salc\u00ebn e p\u00ebrgatisim n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb: Shkrijm\u00eb gjalpin. E tretim miellin n\u00eb qum\u00ebsht dhe e vendosim mbi zjarr. E ziejm\u00eb p\u00ebr 3-5 minuta. Pas k\u00ebsaj, e heqim nga zjarri. I hedhim pjes\u00ebn m\u00eb t\u00eb madhe t\u00eb djathit t\u00eb shkrir\u00eb, duke l\u00ebn\u00eb ca p\u00ebr ta sp\u00ebrkatur p\u00ebrsip\u00ebr. Presim derisa djathi t\u00eb tretet n\u00eb mas\u00ebn e salc\u00ebs. Rrahim t\u00eb verdhat me nj\u00eb sasi t\u00eb vog\u00ebl qum\u00ebshti dhe e hedhim mbi salc\u00eb. Shtojm\u00eb beharet. M\u00eb n\u00eb fund, e sp\u00ebrkatim me djathin e grir\u00eb. E futim n\u00eb furr\u00eb dhe e pjekim n\u00eb temperatur\u00eb 250 grad\u00eb, derisa t\u00eb prarohet. E pjekim p\u00ebr 10-15 minuta. E servirim me patate t\u00eb ziera ose thjesht, me feta domatesh. E zbukurojm\u00eb p\u00ebrsip\u00ebr me deg\u00ebza t\u00eb vogla borziloku\u2026 Kjo gjell\u00eb shkon nj\u00ebsoj si me ver\u00eb t\u00eb bardh\u00eb, ashtu edhe me t\u00eb kuqe…\u00a0G\u00ebzuar!<\/p>\n","protected":false},"excerpt":{"rendered":"

K\u00ebndi i kuzhin\u00ebs           Gjuh\u00eb ala-fiorentinase \u00a0P\u00ebrb\u00ebr\u00ebsit: Gjuh\u00eb lope, vi\u00e7i, derri, dreri, 1 kilogram Spinaq, 250 gram\u00eb Karot\u00eb, 1 cop\u00eb Qep\u00eb e that\u00eb, 1 kok\u00ebrr Piper i bardh\u00eb, 5 kokrra Piper i zi, 5 kokrra Gjalp\u00eb ose margarin\u00eb, 2 lug\u00eb gjelle Miell, 4 lug\u00eb gjelle Qum\u00ebsht, 500 miligram\u00eb Djath\u00eb ka\u00e7kavall i […]<\/p>\n","protected":false},"author":5,"featured_media":6282,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[251,548],"class_list":["post-6279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuzhine","tag-receta","tag-receta-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6279","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=6279"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/6279\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media\/6282"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=6279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=6279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=6279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}