Ju p\u00eblqejn\u00eb kallamar\u00ebt e mbushur? P\u00ebrgatitini ato n\u00eb m\u00ebnyr\u00ebn si\u00e7iliane dhe shijoni shijet autentike dhe aromatike t\u00eb Mesdheut\u2026<\/p>\n\n\n\n
Ne e dim\u00eb se ka\u00a0 K\u00ebtij koleksioni t\u00eb larmish\u00ebm recetash,<\/strong> i shtojm\u00eb edhe k\u00ebt\u00eb p\u00ebr kallamarin n\u00eb stilin sicilian, <\/strong> ku, p\u00ebrve\u00e7 kallamarit t\u00eb grir\u00eb, mbushja mund t\u00eb p\u00ebrfshij\u00eb edhe nj\u00eb mes t\u00eb but\u00eb buke<\/strong> dhe djath\u00eb parmixhano t\u00eb grir\u00eb<\/strong> , dhe gjith\u00e7ka mund t\u00eb piqet n\u00eb nj\u00eb salc\u00eb domatesh<\/strong> n\u00eb fund , por nuk \u00ebsht\u00eb domosdoshm\u00ebrisht e nevojshme, ky hap varet nga ju. N\u00eb disa pjes\u00eb t\u00eb Si\u00e7ilis\u00eb, mbushjes i shtohen edhe sardele t\u00eb kripura, dhe kallamar\u00ebt shpesh hidhen <\/strong>me nj\u00eb got\u00eb l\u00ebng portokalli<\/strong> n\u00eb gjysm\u00eb t\u00eb gatimit (qoft\u00eb n\u00eb tigan ose n\u00eb furr\u00eb) . Ting\u00ebllon shum\u00eb aromatike, apo jo?<\/p>\n\n\n\n Kuzhina italiane<\/strong>\u00a0, ve\u00e7an\u00ebrisht ajo e Italis\u00eb jugore,\u00a0\u00ebsht\u00eb nj\u00eb frym\u00ebzim i p\u00ebrjetsh\u00ebm<\/strong>\u00a0p\u00ebr shefat e famsh\u00ebm t\u00eb kuzhin\u00ebs, dhe receta e\u00a0nj\u00eb zonje si\u00e7iliane\u00a0p\u00ebr\u00a0<\/em>kallamaret e mushur \u00a0i b\u00ebri p\u00ebr vete vet\u00eb Jamie Oliverin.<\/p>\n\n\n\n A i preferoni kallamar\u00ebt e skuqur, por ata pothuajse kurr\u00eb nuk rezultojn\u00eb aq t\u00eb but\u00eb dhe t\u00eb shijsh\u00ebm sa i keni imagjinuar? Ndoshta \u00ebsht\u00eb shkaku i kallamarit, ose ndoshta jeni ju, sepse mund t\u00eb jeni duke b\u00ebr\u00eb nj\u00eb nga\u00a05 gabimet qe i bejne kallamaret te skuqur te dalin te keqij\u00a0.<\/p>\n\n\n\n P\u00ebrb\u00ebr\u00ebsit:<\/strong><\/p>\n\n\n\n 4 cop\u00eb kallamar 6 ullinj t\u00eb zi P\u00ebrgatitja:<\/strong><\/p>\n\n\n\n 1. Pastroni kallamar\u00ebt: hiqni kok\u00ebn dhe zorr\u00ebt dhe k\u00ebrcin qendror, pastaj lani kallamar\u00ebt dhe l\u00ebrini n\u00eb nj\u00eb kulles\u00eb q\u00eb t\u00eb kullojn\u00eb. Q\u00ebroni l\u00ebkur\u00ebn, hiqni syt\u00eb dhe dh\u00ebmb\u00ebt. Pritini krah\u00ebt nga koka dhe krah\u00ebt nga trupi.<\/p>\n\n\n\n 2. Pritini im\u00ebt k\u00ebmb\u00ebt dhe krah\u00ebt dhe skuqini n\u00eb vaj ulliri n\u00eb nj\u00eb tigan t\u00eb ngrohur mir\u00eb, shtoni hudhr\u00ebn e grir\u00eb, kapari dhe ullinjt\u00eb e prer\u00eb n\u00eb feta. Pas 5 minutash, transferoni gjith\u00e7ka n\u00eb nj\u00eb tas m\u00eb t\u00eb madh, shtoni mesin e grir\u00eb t\u00eb buk\u00ebs, th\u00ebrrimet e buk\u00ebs, majdanozin e grir\u00eb, djathin parmixhano t\u00eb grir\u00eb, vez\u00ebt, krip\u00ebn dhe piperin dhe p\u00ebrziejini mir\u00eb t\u00eb gjitha. L\u00ebreni p\u00ebrzierjen t\u00eb ftohet.<\/p>\n\n\n\n 3. Mbushni kallamar\u00ebt me mbushjen (por jo deri n\u00eb fund n\u00eb m\u00ebnyr\u00eb q\u00eb mbushja t\u00eb mos bjer\u00eb gjat\u00eb pjekjes) dhe mbyllini ato me nj\u00eb kruajt\u00ebse dh\u00ebmb\u00ebsh.<\/p>\n\n\n\n 4. Ngrohni nj\u00eb tigan, shtoni vaj ulliri dhe nj\u00eb thelb hudhre (t\u00eb prer\u00eb p\u00ebrgjysm\u00eb), pastaj shtoni kallamar\u00ebt, pas nj\u00eb minute shtoni 50 ml ver\u00eb t\u00eb bardh\u00eb. L\u00ebreni t\u00eb ziej\u00eb ngadal\u00eb p\u00ebr disa minuta derisa alkooli t\u00eb avulloj\u00eb.<\/p>\n\n\n\n 5. Transferoni kallamar\u00ebt nga tava n\u00eb nj\u00eb en\u00eb pjekjeje dhe, n\u00ebse d\u00ebshironi, shtoni sip\u00ebr tyre domate t\u00eb shtypura ose t\u00eb grira, t\u00eb cilat i keni sp\u00ebrkatur me pak krip\u00eb. Vendosini n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb 180 \u00b0C dhe piqini p\u00ebr rreth 20 minuta.<\/p>\n","protected":false},"excerpt":{"rendered":" Ju p\u00eblqejn\u00eb kallamar\u00ebt e mbushur? P\u00ebrgatitini ato n\u00eb m\u00ebnyr\u00ebn si\u00e7iliane dhe shijoni shijet autentike dhe aromatike t\u00eb Mesdheut\u2026 Ne e dim\u00eb se ka\u00a0nj\u00eb num\u00ebr t\u00eb vog\u00ebl recetash p\u00ebr kallamar\u00eb t\u00eb mbushur,\u00a0sepse kallamar\u00ebt mund t\u00eb mbushen me mbushje t\u00eb ndryshme, nga\u00a0orizi dhe patatet te proshuta, djathi dhe spinaqi\u00a0, s\u00eb bashku me k\u00ebmb\u00ebt e skuqura t\u00eb kallamar\u00ebve […]<\/p>\n","protected":false},"author":4,"featured_media":22054,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-22051","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n
nj\u00eb num\u00ebr t\u00eb vog\u00ebl recetash p\u00ebr kallamar\u00eb t\u00eb mbushur,<\/strong>\u00a0sepse kallamar\u00ebt mund t\u00eb mbushen me mbushje t\u00eb ndryshme, nga\u00a0
orizi dhe patatet te proshuta, djathi dhe spinaqi<\/strong>\u00a0, s\u00eb bashku me k\u00ebmb\u00ebt e skuqura t\u00eb kallamar\u00ebve t\u00eb grira.<\/p>\n\n\n\n
2 vez\u00eb
150 g djath\u00eb parmixhano i grir\u00eb
2 feta buk\u00eb t\u00eb bardh\u00eb (vet\u00ebm mesi)
50 g buk\u00eb t\u00eb thekur <\/p>\n\n\n\n
6 kapar
2 thelpinj hudh\u00ebr
disa deg\u00ebza majdanoz t\u00eb fresk\u00ebt
50 ml ver\u00eb e bardh\u00eb
200 g domate t\u00eb konservuara t\u00eb shtypura ose t\u00eb grira (opsionale)
vaj ulliri
krip\u00eb, piper<\/p>\n\n\n\n