{"id":34797,"date":"2026-09-30T12:51:00","date_gmt":"2026-09-30T10:51:00","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=34797"},"modified":"2026-09-30T12:51:01","modified_gmt":"2026-09-30T10:51:01","slug":"makarona-me-geshtenja-dhe-fondue-me-djathe-parmixhano","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/09\/30\/makarona-me-geshtenja-dhe-fondue-me-djathe-parmixhano\/","title":{"rendered":"Makarona me g\u00ebshtenja dhe fondue me djath\u00eb parmixhano"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">P\u00ebrjetoni shijet<br><strong>e pasura<\/strong> t\u00eb vjesht\u00ebs me k\u00ebt\u00eb<br><strong>makarona t\u00eb mrekullueshme me g\u00ebshtenja<\/strong> dhe<br><strong>fondue Parmixhano<\/strong> . V\u00ebrtet e mir\u00eb. Kjo pjat\u00eb ngush\u00eblluese vjen nga rajonet e bukura t\u00eb Emilia-Romagna dhe Lombardis\u00eb n\u00eb Italin\u00eb Veriore, t\u00eb famshme p\u00ebr g\u00ebshtenjat e tyre t\u00eb \u00ebmbla dhe<br><strong>Parmixhano Reggiano<\/strong> -n e famsh\u00ebm bot\u00ebror . Ja \u00e7far\u00eb ndodh: g\u00ebshtenjat transformohen n\u00eb nj\u00eb salc\u00eb kremoze, duke ofruar nj\u00eb \u00ebmb\u00eblsi delikate dhe natyrale q\u00eb rip\u00ebrcakton makaronat tradicionale. Plus, n\u00eb vend t\u00eb gjalpit dhe sherbel\u00ebs s\u00eb zakonshme, merrni nj\u00eb fondue t\u00eb ngroht\u00eb dhe t\u00eb but\u00eb t\u00eb b\u00ebr\u00eb me Parmixhano q\u00eb mbulon n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrsosur \u00e7do fije makarone t\u00eb gjat\u00eb. Njer\u00ebzit n\u00eb k\u00ebto rajone e duan p\u00ebrgatitjen e k\u00ebsaj<br><strong>recete makaronash me g\u00ebshtenja<\/strong> n\u00eb vjesht\u00eb, kur g\u00ebshtenjat jan\u00eb t\u00eb bollshme dhe moti i ftoht\u00eb k\u00ebrkon vakte t\u00eb rehatshme q\u00eb ende ndihen elegante.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00cbRB\u00cbR\u00cbSIT<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tripolin\u00eb 11.3 oz (320 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">G\u00ebshtenja t\u00eb paragatuara 1.67 gota (250 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Qep\u00eb e that\u00eb 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gjalp\u00eb 1.4 lug\u00eb gjelle (20 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sherbel\u00eb p\u00ebr shije<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vaj ulliri ekstra i virgj\u00ebr 1 lug\u00eb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krip\u00eb e im\u00ebt p\u00ebr shije<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebr fondue me djath\u00eb parmixhano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krem i fresk\u00ebt i l\u00ebngsh\u00ebm 0.4 filxhan (100 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Djath\u00eb Parmigiano Reggiano PDO 0.6 filxhan (60 g)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebrgatitja<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_1-3.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebr t\u00eb p\u00ebrgatitur makaronat me g\u00ebshtenja dhe fondue me djath\u00eb parmixhano, s\u00eb pari pastroni dhe grijeni im\u00ebt qep\u00ebn e njom\u00eb.1, pastaj transferojeni n\u00eb nj\u00eb tenxhere me pak vaj dhe pak krip\u00eb 2; l\u00ebreni t\u00eb zbutet ngadal\u00eb n\u00eb zjarr t\u00eb ul\u00ebt p\u00ebr rreth 5 minuta, duke e p\u00ebrzier her\u00eb pas here q\u00eb t\u00eb mos marr\u00eb shum\u00eb ngjyr\u00eb kafe. Kur t\u00eb jet\u00eb i but\u00eb dhe transparent, shtoni g\u00ebshtenjat e paragatuara 3, duke i skuqur mir\u00eb s\u00eb bashku me qep\u00ebn e njom\u00eb p\u00ebr disa minuta.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_4-6.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00ebreni m\u00ebnjan\u00eb disa g\u00ebshtenja p\u00ebr dekorimin p\u00ebrfundimtar, nd\u00ebrsa t\u00eb tjerat i lagni me disa lug\u00eb uj\u00eb t\u00eb nxeht\u00eb. 4, kriposni leht\u00eb dhe l\u00ebrini t\u00eb ziejn\u00eb p\u00ebr 5 minuta t\u00eb tjera, derisa t\u00eb jen\u00eb zbutur 5 N\u00eb k\u00ebt\u00eb pik\u00eb, p\u00ebrzieni gjith\u00e7ka me nj\u00eb blender zhyt\u00ebs.6.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_7-9.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Duhet t\u00eb p\u00ebrftoni nj\u00eb krem \u200b\u200bt\u00eb but\u00eb dhe t\u00eb but\u00eb.7, pastaj l\u00ebreni m\u00ebnjan\u00eb. Nd\u00ebrkoh\u00eb, vloni nj\u00eb tenxhere t\u00eb madhe me uj\u00eb t\u00eb kripur dhe ziejini makaronat al dente 8 Nd\u00ebrkoh\u00eb, p\u00ebrgatitni fondue-n: ngrohni kremin n\u00eb nj\u00eb tenxhere pa e \u00e7uar n\u00eb vlim. Pasi t\u00eb nxehet, fikeni zjarrin dhe shtoni djathin Parmixhano Reggiano t\u00eb grir\u00eb.9.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_10-12.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00ebrziejini me nj\u00eb rrah\u00ebse derisa djathi t\u00eb shkrihet plot\u00ebsisht dhe t\u00eb p\u00ebrftoni nj\u00eb krem \u200b\u200bt\u00eb l\u00ebngsh\u00ebm dhe me shk\u00eblqim.10 Nd\u00ebrkoh\u00eb, n\u00eb nj\u00eb tigan t\u00eb madh, shkrini gjalpin dhe shtoni gjethet e sherebel\u00ebs.11; i l\u00ebrini t\u00eb p\u00ebrzihen n\u00eb zjarr mesatar-t\u00eb ul\u00ebt derisa gjalpi t\u00eb marr\u00eb ngjyr\u00eb lajthie, duke e p\u00ebrzier shpesh q\u00eb t\u00eb mos digjet. Kur t\u00eb jet\u00eb gati, hiqni sherbel\u00ebn 12.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_13-15.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Kullojini makaronat direkt n\u00eb tigan me gjalp\u00eb 13 dhe filloni t\u00eb p\u00ebrzieni kremin duke shtuar nj\u00eb lug\u00eb uj\u00eb gatimi q\u00eb salca t\u00eb bashkohet mir\u00eb.14, p\u00ebr t\u00eb p\u00ebrftuar nj\u00eb konsistenc\u00eb kremoze dhe mb\u00ebshtjell\u00ebse. P\u00ebr ta vendosur n\u00eb pjat\u00eb, vendosni disa lug\u00eb gjelle fondue me djath\u00eb Parmixhano n\u00eb fund t\u00eb pjat\u00ebs.15.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giallozafferano.com\/images\/ricette\/350\/35050\/34883_pasta-con-castagne-e-fonduta-di-parmigiano_strip_16-18.jpg\" alt=\"\" style=\"aspect-ratio:3.8823529411764706;width:660px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Vendosni makaronat sip\u00ebr dhe p\u00ebrfundoni me disa lug\u00eb salc\u00eb g\u00ebshtenje 16 P\u00ebrfundoni pjat\u00ebn me disa gjethe t\u00eb fresk\u00ebta sherbele.17 dhe g\u00ebshtenjat e th\u00ebrrmuara dhe t\u00eb ziera paraprakisht t\u00eb l\u00ebna m\u00ebnjan\u00eb. Makaronat tuaja t\u00eb nxehta me g\u00ebshtenja dhe fondue me djath\u00eb Parmixhano jan\u00eb gati p\u00ebr t\u2019u servirur. 18!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Hap\u00ebsir\u00eb \u200b\u200bruajt\u00ebse<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Rekomandohet q\u00eb makaronat me g\u00ebshtenja dhe fondue me parmixhano t\u00eb konsumohen menj\u00ebher\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00ebrjetoni shijete pasura t\u00eb vjesht\u00ebs me k\u00ebt\u00ebmakarona t\u00eb mrekullueshme me g\u00ebshtenja dhefondue Parmixhano . V\u00ebrtet e mir\u00eb. Kjo pjat\u00eb ngush\u00eblluese vjen nga rajonet e bukura t\u00eb Emilia-Romagna dhe Lombardis\u00eb n\u00eb Italin\u00eb Veriore, t\u00eb famshme p\u00ebr g\u00ebshtenjat e tyre t\u00eb \u00ebmbla dheParmixhano Reggiano -n e famsh\u00ebm bot\u00ebror . Ja \u00e7far\u00eb ndodh: g\u00ebshtenjat transformohen n\u00eb nj\u00eb salc\u00eb [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-34797","post","type-post","status-publish","format-standard","category-pafilter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Makarona me g\u00ebshtenja dhe fondue me djath\u00eb parmixhano - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/09\/30\/makarona-me-geshtenja-dhe-fondue-me-djathe-parmixhano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Makarona me g\u00ebshtenja dhe fondue me djath\u00eb parmixhano - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"P\u00ebrjetoni shijete pasura t\u00eb vjesht\u00ebs me k\u00ebt\u00ebmakarona t\u00eb mrekullueshme me g\u00ebshtenja dhefondue Parmixhano . V\u00ebrtet e mir\u00eb. Kjo pjat\u00eb ngush\u00eblluese vjen nga rajonet e bukura t\u00eb Emilia-Romagna dhe Lombardis\u00eb n\u00eb Italin\u00eb Veriore, t\u00eb famshme p\u00ebr g\u00ebshtenjat e tyre t\u00eb \u00ebmbla dheParmixhano Reggiano -n e famsh\u00ebm bot\u00ebror . 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V\u00ebrtet e mir\u00eb. Kjo pjat\u00eb ngush\u00eblluese vjen nga rajonet e bukura t\u00eb Emilia-Romagna dhe Lombardis\u00eb n\u00eb Italin\u00eb Veriore, t\u00eb famshme p\u00ebr g\u00ebshtenjat e tyre t\u00eb \u00ebmbla dheParmixhano Reggiano -n e famsh\u00ebm bot\u00ebror . 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