Sallata Cezar\u00a0konsiderohet si nj\u00eb nga sallatat m\u00eb t\u00eb famshme dhe t\u00eb dashura n\u00eb bot\u00eb, dhe sharmi i saj q\u00ebndron n\u00eb p\u00ebrb\u00ebr\u00ebsit e saj t\u00eb thjesht\u00eb, por t\u00eb balancuar me kujdes.<\/p>\n\n\n\n
Tradicionalisht, dominohet nga gjethet krokante t\u00eb romain\u00ebs, vez\u00ebt e p\u00ebrgatitura n\u00eb sht\u00ebpi, vaji i ullirit, salca me hudh\u00ebr dhe djath\u00eb parmixhano, si dhe krutot\u00eb krokante. Sekreti i v\u00ebrtet\u00eb \u00ebsht\u00eb te salca – \u00ebsht\u00eb ajo q\u00eb i jep sallat\u00ebs shijen e saj karakteristike t\u00eb pasur dhe kremoze.<\/p>\n\n\n\n
Ndryshe nga sh\u00ebrbimi standard n\u00eb restorante, \u00ebsht\u00eb e mundur t\u00eb p\u00ebrgatit\u00ebsh nj\u00eb sallat\u00eb n\u00eb sht\u00ebpi q\u00eb do t\u00eb mbetet e fresk\u00ebt dhe krokante edhe n\u00ebse p\u00ebrgatitet pak m\u00eb her\u00ebt. Mjeshtrit italian\u00eb t\u00eb perimeve shpesh p\u00ebrdorin lloje m\u00eb t\u00eb lehta salce, pa vez\u00eb t\u00eb gjalla, n\u00eb m\u00ebnyr\u00eb q\u00eb sallata t\u00eb q\u00ebndroj\u00eb m\u00eb gjat\u00eb, ose i mbajn\u00eb kruton\u00ebt ve\u00e7mas deri n\u00eb servirje.<\/p>\n\n\n\n
P\u00ebr sallat\u00ebn:<\/strong><\/p>\n\n\n\n 1 kok\u00eb sallat\u00eb jeshile me gjethe t\u00eb forta P\u00ebr salc\u00ebn klasike t\u00eb Cezarit:<\/strong><\/p>\n\n\n\n 1 thelb hudh\u00ebr P\u00ebr trukun e mbushjes “italiane”:<\/strong><\/p>\n\n\n\n N\u00eb vend t\u00eb vez\u00ebve, p\u00ebrdoret pak kos grek ose majonez\u00eb me vaj ulliri. P\u00ebrgatitja e zarzavateve:<\/strong> Shtresa:<\/strong> P\u00ebrgatitja:<\/strong> K\u00ebshilla p\u00ebr ta b\u00ebr\u00eb sallat\u00ebn t\u00eb zgjas\u00eb m\u00eb shum\u00eb<\/strong> Sallata Cezar\u00a0konsiderohet si nj\u00eb nga sallatat m\u00eb t\u00eb famshme dhe t\u00eb dashura n\u00eb bot\u00eb, dhe sharmi i saj q\u00ebndron n\u00eb p\u00ebrb\u00ebr\u00ebsit e saj t\u00eb thjesht\u00eb, por t\u00eb balancuar me kujdes. Tradicionalisht, dominohet nga gjethet krokante t\u00eb romain\u00ebs, vez\u00ebt e p\u00ebrgatitura n\u00eb sht\u00ebpi, vaji i ullirit, salca me hudh\u00ebr dhe djath\u00eb parmixhano, si dhe krutot\u00eb krokante. […]<\/p>\n","protected":false},"author":4,"featured_media":30879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-30878","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n
100 g kruton (t\u00eb p\u00ebrgatitura n\u00eb sht\u00ebpi ose t\u00eb blera)
50 g djath\u00eb parmixhano t\u00eb grir\u00eb <\/p>\n\n\n\n
1 vez\u00eb (ose vet\u00ebm t\u00eb verdh\u00ebn e vez\u00ebs)
2 lug\u00eb gjelle vaj ulliri
1 lug\u00eb \u00e7aji mustard\u00eb
1 lug\u00eb gjelle l\u00ebng limoni
3 fileto sardele (opsionale)
Krip\u00eb dhe piper sipas d\u00ebshir\u00ebs<\/p>\n\n\n\n
Shtohen disa pika uthull vere dhe djath\u00eb parmixhano i fresk\u00ebt, gj\u00eb q\u00eb zgjat freskin\u00eb e sallat\u00ebs.<\/p>\n\n\n\n
Pritini gjethet e zarzavateve n\u00eb copa m\u00eb t\u00eb m\u00ebdha, lajini dhe thajini mir\u00eb n\u00eb nj\u00eb kulles\u00eb centrifugale. Zarzavatet e thara jan\u00eb \u00e7el\u00ebsi p\u00ebr ta mbajtur sallat\u00ebn krokante.<\/p>\n\n\n\n
P\u00ebr nj\u00eb p\u00ebrzierje klasike shtrese, shtypni hudhr\u00ebn dhe p\u00ebrziejeni me vez\u00eb, mustard\u00eb, l\u00ebng limoni, vaj ulliri dhe sardele. P\u00ebrziejini me nj\u00eb blender derisa t\u00eb b\u00ebhet kremoze. P\u00ebr nj\u00eb version q\u00eb zgjat m\u00eb shum\u00eb, z\u00ebvend\u00ebsoni vez\u00ebn me kos ose majonez\u00eb dhe shtoni pak uthull vere.<\/p>\n\n\n\n
N\u00eb nj\u00eb tas t\u00eb madh, p\u00ebrzieni zarzavatet me pak nga salca (sallata \u00ebsht\u00eb m\u00eb e shijshme n\u00ebse nuk \u00ebsht\u00eb plot\u00ebsisht e njomur), shtoni djathin parmixhano dhe kruton\u00ebt pak para se ta servirni.<\/p>\n\n\n\n
Mbajini kruton\u00ebt ve\u00e7mas dhe shtojini pak para se ta servirni.
Mund ta p\u00ebrgatitni salc\u00ebn paraprakisht dhe ta ruani n\u00eb frigorifer n\u00eb nj\u00eb kavanoz qelqi deri n\u00eb 3 dit\u00eb.
Ruajeni sallat\u00ebn n\u00eb frigorifer n\u00eb nj\u00eb en\u00eb t\u00eb mbyllur, pa salc\u00eb, dhe shtoni salc\u00ebn menj\u00ebher\u00eb para se ta hani.
Shefat e kuzhin\u00ebs italiane ndonj\u00ebher\u00eb i sp\u00ebrkasin gjethet jeshile me pak l\u00ebng limoni dhe vaj ulliri p\u00ebr t’i mbajtur gjethet t\u00eb fresk\u00ebta dhe krokante p\u00ebr m\u00eb gjat\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"