Emri i k\u00ebsaj pjate n\u00eb fakt i referohet teknik\u00ebs s\u00eb p\u00ebrgatitjes, dometh\u00ebn\u00eb metod\u00ebs s\u00eb panimit – s\u00eb pari n\u00eb miell, pastaj n\u00eb vez\u00eb – p\u00ebrpara se mishi t\u00eb skuqet leht\u00eb…<\/p>\n\n\n\n
Pula n\u00eb stilin francez<\/strong>\u00a0\u00ebsht\u00eb gjoks pule i prer\u00eb holl\u00eb q\u00eb s\u00eb pari lyhet me miell, pastaj me vez\u00eb dhe skuqet shkurt n\u00eb tigan, p\u00ebrpara se t\u00eb p\u00ebrfundohet me nj\u00eb salc\u00eb t\u00eb pasur me gjalp\u00eb, limon dhe ver\u00eb t\u00eb bardh\u00eb ose sheri.\u00a0\u00a0 Edhe pse duket si nj\u00eb pjat\u00eb restoranti, pula n\u00eb stilin francez \u00ebsht\u00eb n\u00eb fakt shum\u00eb e thjesht\u00eb p\u00ebr t\u2019u p\u00ebrgatitur. N\u00ebse nuk keni djath\u00eb pecorino romano<\/strong> , mund ta z\u00ebvend\u00ebsoni me djath\u00eb parmixhano ose nj\u00eb djath\u00eb t\u00eb fort\u00eb vendas si Pag, i cili do t\u2019i jap\u00eb pjat\u00ebs krip\u00ebsin\u00eb dhe shijen e nevojshme.<\/p>\n\n\n\n Transferoni pul\u00ebn n\u00eb nj\u00eb pjat\u00eb, hidhni salc\u00ebn sip\u00ebr, sp\u00ebrkatni me pak majdanoz dhe sh\u00ebrbejeni menj\u00ebher\u00eb me feta limoni.<\/p>\n\n\n\n Thajini biftek\u00ebt e pul\u00ebs me peshqir letre dhe i sp\u00ebrkatni me krip\u00eb dhe piper nga t\u00eb dyja an\u00ebt.<\/p>\n\n\n\n Vendosni miellin n\u00eb nj\u00eb tas t\u00eb cek\u00ebt dhe n\u00eb nj\u00eb tjet\u00ebr rrihni vez\u00ebt me djathin pecorino.<\/p>\n\n\n\n N\u00eb nj\u00eb tigan t\u00eb madh, ngrohni vajin e ullirit dhe 3 lug\u00eb gjelle gjalp\u00eb n\u00eb zjarr mesatar.<\/p>\n\n\n\n Rrotulloni secil\u00ebn cop\u00eb pule n\u00eb miell, shkundni tepric\u00ebn, pastaj zhyteni n\u00eb p\u00ebrzierjen e vez\u00ebve dhe vendoseni menj\u00ebher\u00eb n\u00eb tav\u00eb.<\/p>\n\n\n\n Skuqini n\u00eb grupe derisa t\u00eb marrin ngjyr\u00eb kafe t\u00eb art\u00eb dhe t\u00eb jen\u00eb gatuar plot\u00ebsisht, rreth 3 minuta nga secila an\u00eb (n\u00eb var\u00ebsi t\u00eb trash\u00ebsis\u00eb). Transferoni copat e p\u00ebrfunduara n\u00eb nj\u00eb en\u00eb dhe mbajini t\u00eb ngrohta n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb rreth 90 \u00b0C.<\/p>\n\n\n\n Ulni nxeht\u00ebsin\u00eb, shtoni hudhr\u00ebn n\u00eb t\u00eb nj\u00ebjtin tigan dhe kaurdiseni shkurt p\u00ebr rreth 30 sekonda, derisa t\u00eb l\u00ebshoj\u00eb arom\u00eb (nuk duhet t\u00eb marr\u00eb ngjyr\u00eb kafe).<\/p>\n\n\n\n Shtoni 2 lug\u00eb gjelle miell dhe p\u00ebrzieni p\u00ebr 1-2 minuta.<\/p>\n\n\n\n P\u00ebrzieni l\u00ebngun e limonit dhe shtoni er\u00ebza sipas shijes.<\/p>\n\n\n\n Hiqeni nga zjarri dhe shtoni gjalpin e mbetur derisa salca t\u00eb b\u00ebhet e l\u00ebmuar dhe me shk\u00eblqim. Shtoni majdanozin.<\/p>\n","protected":false},"excerpt":{"rendered":" Emri i k\u00ebsaj pjate n\u00eb fakt i referohet teknik\u00ebs s\u00eb p\u00ebrgatitjes, dometh\u00ebn\u00eb metod\u00ebs s\u00eb panimit – s\u00eb pari n\u00eb miell, pastaj n\u00eb vez\u00eb – p\u00ebrpara se mishi t\u00eb skuqet leht\u00eb… Pula n\u00eb stilin francez\u00a0\u00ebsht\u00eb gjoks pule i prer\u00eb holl\u00eb q\u00eb s\u00eb pari lyhet me miell, pastaj me vez\u00eb dhe skuqet shkurt n\u00eb tigan, p\u00ebrpara se […]<\/p>\n","protected":false},"author":4,"featured_media":15684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-15683","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"yoast_head":"\n
Pula franceze<\/em>\u00a0,\u00a0
pula fran\u00e7aise<\/em>\u00a0ose\u00a0
pula fran\u00e7ois<\/em>\u00a0jan\u00eb disa nga emrat p\u00ebr k\u00ebt\u00eb pjat\u00eb q\u00eb sugjerojn\u00eb origjin\u00ebn e saj franceze, por u shpik nga emigrant\u00ebt italian\u00eb n\u00eb Shtetet e Bashkuara, t\u00eb cil\u00ebt fillimisht p\u00ebrgatit\u00ebn nj\u00eb version t\u00eb ngjash\u00ebm me mish vi\u00e7i. Meqen\u00ebse mishi i vi\u00e7it ishte m\u00eb i shtrenjt\u00eb, ai p\u00ebrfundimisht u z\u00ebvend\u00ebsua me pul\u00eb, duke i dh\u00ebn\u00eb jet\u00eb versionit t\u00eb sot\u00ebm. Pjata fitoi popullaritetin e saj m\u00eb t\u00eb madh n\u00eb zon\u00ebn e Rochester t\u00eb Nju Jorkut, ku \u00ebsht\u00eb aq popullore sa shum\u00eb njer\u00ebz e quajn\u00eb edhe\u00a0
pul\u00eb Rochester.<\/em>Emri n\u00eb fakt i referohet teknik\u00ebs s\u00eb p\u00ebrgatitjes, ose m\u00eb sakt\u00eb m\u00ebnyr\u00ebs se si mishi panohet<\/strong> \u2013 fillimisht n\u00eb miell, pastaj n\u00eb vez\u00eb \u2013 p\u00ebrpara se t\u00eb skuqet leht\u00eb. \u00c7el\u00ebsi i pjat\u00ebs \u00ebsht\u00eb thjesht\u00ebsia e saj: disa p\u00ebrb\u00ebr\u00ebs baz\u00eb dhe teknika e duhur krijojn\u00eb nj\u00eb kore t\u00eb leht\u00eb, t\u00eb art\u00eb dhe nj\u00eb salc\u00eb t\u00eb but\u00eb, paksa acidike q\u00eb plot\u00ebson n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrkryer pul\u00ebn.<\/p>\n\n\n\nPul\u00eb n\u00eb stilin francez – p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n
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Pul\u00eb n\u00eb stilin francez – p\u00ebrgatitja:<\/h2>\n\n\n\n