{"id":34261,"date":"2026-09-28T11:03:26","date_gmt":"2026-09-28T09:03:26","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=34261"},"modified":"2026-09-28T11:03:29","modified_gmt":"2026-09-28T09:03:29","slug":"nje-embelsire-e-shijshme-e-bere-vetem-me-tre-perberes","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/28\/nje-embelsire-e-shijshme-e-bere-vetem-me-tre-perberes\/","title":{"rendered":"Nj\u00eb \u00ebmb\u00eblsir\u00eb e shijshme e b\u00ebr\u00eb vet\u00ebm me tre p\u00ebrb\u00ebr\u00ebs"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Zabaione mund t\u00eb pihet me pip\u00ebz si nj\u00eb koktej freskues, t\u00eb serviret n\u00eb nj\u00eb got\u00eb me frutat tuaja t\u00eb preferuara, kanell\u00eb, copa \u00e7okollate dhe fistik\u00eb t\u00eb bluar, ose t\u00eb p\u00ebrdoret si mbushje p\u00ebr petulla t\u00eb ajrosura&#8230;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vera e \u00ebmb\u00ebl, vez\u00ebt dhe sheqeri jan\u00eb t\u00eb gjitha q\u00eb ju nevojiten p\u00ebr nj\u00eb krem \u200b\u200bt\u00eb trash\u00eb, aromatik dhe t\u00eb pap\u00ebrmbajtsh\u00ebm q\u00eb mund ta servirni me biskota, ta sp\u00ebrkatni me th\u00ebrrime \u00e7okollate, ta p\u00ebrdorni si mbushje p\u00ebr petulla ose ta servirni n\u00eb gota t\u00eb larta me frutat tuaja t\u00eb preferuara.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00eb ver\u00eb \u00ebsht\u00eb freskues, dhe n\u00eb dim\u00ebr, i servirur i ngroht\u00eb, <em><strong>zabaione<\/strong><\/em> <strong>ose<\/strong> <em><strong>zabaglione<\/strong><\/em> ngroh si nj\u00eb p\u00ebrqafim. Sipas disa teorive, <em>zabaione<\/em> e ka origjin\u00ebn n\u00eb koh\u00ebt e lashta n\u00eb <strong>Si\u00e7ili,<\/strong> &nbsp;nd\u00ebrsa t\u00eb tjer\u00eb pohojn\u00eb se nj\u00eb skenar m\u00eb i mundsh\u00ebm p\u00ebrfshin murgun <strong>San Pasquale<\/strong> t\u00eb Torinos, i cili n\u00eb shekullin e 16-t\u00eb &#8220;e p\u00ebrshkroi&#8221; kremin deh\u00ebs si nj\u00eb recet\u00eb p\u00ebr lodhjen kur grat\u00eb ankoheshin p\u00ebr burrat e plog\u00ebsht.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nj\u00eb tjet\u00ebr baba i mundsh\u00ebm i recet\u00ebs mund t\u00eb jet\u00eb <strong>Giovanni Baglioni,<\/strong> i njohur si <strong>Zvan Baj\u00f2un<\/strong> , i cili supozohet se e shpiku <em>zabaionen<\/em> rast\u00ebsisht kur p\u00ebrgatiti nj\u00eb pjat\u00eb p\u00ebr ushtar\u00ebt gjat\u00eb luft\u00ebs duke p\u00ebrdorur t\u00eb vetmit p\u00ebrb\u00ebr\u00ebs t\u00eb disponuesh\u00ebm. N\u00eb rastin e tij, nuk ishte nj\u00eb krem, por nj\u00eb <strong>sup\u00eb<\/strong> q\u00eb i forconte trupat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00eb Venecia, <em>zabaione<\/em> sh\u00ebrbehej m\u00eb shpesh si nj\u00eb pije freskuese e ftoht\u00eb, dhe <em>shefi i kuzhin\u00ebs i Rilindjes<\/em> <strong>, Bartolomeo Scappi,<\/strong> e pasuroi recet\u00ebn me kanell\u00eb, por edhe me l\u00ebng pule neutral dhe gjalp\u00eb. N\u00eb shekullin e 17-t\u00eb, fistik\u00ebt filluan t&#8217;i shtoheshin <em>zabaiones .<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>P\u00ebrb\u00ebr\u00ebsit p\u00ebr <em>zabaione<\/em> :<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 t\u00eb verdha vez\u00ebsh<\/li>\n\n\n\n<li>3 lug\u00eb \u00e7aji sheqer<\/li>\n\n\n\n<li>Vera e preferuar: Marsala, Muscat ose Porto<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>P\u00ebrgatitja <em>e zabaiones<\/em> :<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Ndani t\u00eb verdhat e vez\u00ebve dhe vendosini n\u00eb nj\u00eb tas me avull. Ruani l\u00ebvozhgat e vez\u00ebve pasi do t&#8217;ju duhen p\u00ebr t\u00eb matur sasin\u00eb e ver\u00ebs p\u00ebr recet\u00ebn. Mbushni gjysm\u00ebn e l\u00ebvozhgave t\u00eb thyera t\u00eb vez\u00ebve me ver\u00eb dhe shtojini ato tek t\u00eb verdhat e vez\u00ebve. Shtoni sheqerin. Rrihni p\u00ebrb\u00ebr\u00ebsit derisa t\u00eb kombinohen mir\u00eb dhe m\u00eb pas i zieni n\u00eb avull.<\/li>\n\n\n\n<li>Ngrohni gradualisht t\u00eb verdhat e vez\u00ebve q\u00eb t\u00eb mos mpiksen. P\u00ebrziejini ngadal\u00eb n\u00eb zjarr t\u00eb ul\u00ebt derisa t\u00eb p\u00ebrftoni nj\u00eb krem \u200b\u200bt\u00eb trash\u00eb dhe t\u00eb l\u00ebmuar. Kjo do t\u00eb zgjas\u00eb 5 deri n\u00eb 10 minuta.<\/li>\n\n\n\n<li>N\u00ebse d\u00ebshironi ta servirni kremin t\u00eb ftoht\u00eb, vendoseni tasin me <em>zabaione<\/em> n\u00eb nj\u00eb tas m\u00eb t\u00eb madh t\u00eb mbushur me akull dhe uj\u00eb t\u00eb ftoht\u00eb, pastaj p\u00ebrziejeni derisa t\u00eb ftohet. Zbukurojeni me fruta n\u00ebse d\u00ebshironi.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zabaione mund t\u00eb pihet me pip\u00ebz si nj\u00eb koktej freskues, t\u00eb serviret n\u00eb nj\u00eb got\u00eb me frutat tuaja t\u00eb preferuara, kanell\u00eb, copa \u00e7okollate dhe fistik\u00eb t\u00eb bluar, ose t\u00eb p\u00ebrdoret si mbushje p\u00ebr petulla t\u00eb ajrosura&#8230; Vera e \u00ebmb\u00ebl, vez\u00ebt dhe sheqeri jan\u00eb t\u00eb gjitha q\u00eb ju nevojiten p\u00ebr nj\u00eb krem \u200b\u200bt\u00eb trash\u00eb, aromatik dhe [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":34262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-34261","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nj\u00eb \u00ebmb\u00eblsir\u00eb e shijshme e b\u00ebr\u00eb vet\u00ebm me tre p\u00ebrb\u00ebr\u00ebs - 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