{"id":31262,"date":"2026-09-07T10:46:55","date_gmt":"2026-09-07T08:46:55","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=31262"},"modified":"2026-09-07T10:46:57","modified_gmt":"2026-09-07T08:46:57","slug":"dashuria-per-espresson-dhe-akulloren-ne-menyren-italiane","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/07\/dashuria-per-espresson-dhe-akulloren-ne-menyren-italiane\/","title":{"rendered":"Dashuria p\u00ebr espresson dhe akulloren n\u00eb m\u00ebnyr\u00ebn italiane"},"content":{"rendered":"\n

Disa \u00ebmb\u00eblsira k\u00ebrkojn\u00eb koh\u00eb, p\u00ebrgatitje komplekse dhe nj\u00eb list\u00eb t\u00eb gjat\u00eb p\u00ebrb\u00ebr\u00ebsish. Affogato \u00ebsht\u00eb krejt\u00ebsisht ndryshe. Ky klasik italian k\u00ebrkon vet\u00ebm nj\u00eb top akullore t\u00eb mir\u00eb dhe nj\u00eb kafe ekspreso t\u00eb sapob\u00ebr\u00eb, por kombinimi i tyre krijon nj\u00eb \u00ebmb\u00eblsir\u00eb shum\u00eb m\u00eb interesante nga sa duket n\u00eb shikim t\u00eb par\u00eb.<\/em><\/h3>\n\n\n\n

Emri affogato do t\u00eb thot\u00eb “i zhytur” n\u00eb italisht, gj\u00eb q\u00eb p\u00ebrshkruan n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrsosur m\u00ebnyr\u00ebn e p\u00ebrgatitjes s\u00eb saj. Nj\u00eb top akulloreje e ftoht\u00eb mbulohet me ekspres t\u00eb nxeht\u00eb dhe intensiv, i cili fillon t\u00eb shkrihet me prekjen e par\u00eb. Akullorja b\u00ebhet gjithnj\u00eb e m\u00eb kremoze, nd\u00ebrsa kafeja ftohet dhe fiton nj\u00eb not\u00eb pak t\u00eb \u00ebmb\u00ebl, si qum\u00ebshti.<\/p>\n\n\n\nDisa \u00ebmb\u00eblsira k\u00ebrkojn\u00eb koh\u00eb, p\u00ebrgatitje komplekse dhe nj\u00eb list\u00eb t\u00eb gjat\u00eb p\u00ebrb\u00ebr\u00ebsish. Affogato \u00ebsht\u00eb krejt\u00ebsisht ndryshe. Ky klasik italian k\u00ebrkon vet\u00ebm nj\u00eb top akullore t\u00eb mir\u00eb dhe nj\u00eb kafe ekspreso t\u00eb sapob\u00ebr\u00eb, por kombinimi i tyre krijon nj\u00eb \u00ebmb\u00eblsir\u00eb shum\u00eb m\u00eb interesante nga sa duket n\u00eb shikim t\u00eb par\u00eb.\nEmri affogato do t\u00eb thot\u00eb “i zhytur” n\u00eb italisht, gj\u00eb q\u00eb p\u00ebrshkruan n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrsosur m\u00ebnyr\u00ebn e p\u00ebrgatitjes s\u00eb saj. Nj\u00eb top akulloreje e ftoht\u00eb mbulohet me ekspres t\u00eb nxeht\u00eb dhe intensiv, i cili fillon t\u00eb shkrihet me prekjen e par\u00eb. Akullorja b\u00ebhet gjithnj\u00eb e m\u00eb kremoze, nd\u00ebrsa kafeja ftohet dhe fiton nj\u00eb not\u00eb pak t\u00eb \u00ebmb\u00ebl, si qum\u00ebshti.\n\n\n\n

Affogato klasike p\u00ebrgatitet m\u00eb shpesh me akullore vanilje ose fior di latte, nj\u00eb shije tradicionale italiane e bazuar n\u00eb qum\u00ebsht dhe krem \u200b\u200bt\u00eb \u00ebmb\u00ebl. Nj\u00eb doz\u00eb espresso t\u00eb fresk\u00ebt hidhet sip\u00ebr saj dhe e gjith\u00eb k\u00ebnaq\u00ebsia \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb hahet menj\u00ebher\u00eb me lug\u00eb, nd\u00ebrsa nj\u00eb pjes\u00eb e akullores \u00ebsht\u00eb ende n\u00eb form\u00ebn e saj origjinale dhe nj\u00eb pjes\u00eb \u00ebsht\u00eb shnd\u00ebrruar tashm\u00eb n\u00eb nj\u00eb p\u00ebrzierje t\u00eb trash\u00eb dhe kremoze me kafe.<\/p>\n\n\n\n

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