Si b\u00ebjn\u00eb profesionist\u00ebt nj\u00eb om\u00eblet\u00eb t\u00eb v\u00ebrtet\u00eb franceze: P\u00ebrsosm\u00ebri delikate q\u00eb mban er\u00eb gjalpi<\/p>\n\n\n\n
P\u00ebrgatitja e nj\u00eb omlete franceze \u00ebsht\u00eb nj\u00eb form\u00eb arti kulinar dhe \u00e7do detaj \u00ebsht\u00eb i r\u00ebnd\u00ebsish\u00ebm – p\u00ebrfshir\u00eb edhe tiganin e p\u00ebrdorur. P\u00ebr shembull, shefi i kuzhin\u00ebs s\u00eb famshme Jacques P\u00e9pin shpesh p\u00ebrdor nj\u00eb p\u00ebrzierje qep\u00ebsh t\u00eb njoma, majdanozi, estragoni – dhe shervilit<\/strong> , nj\u00eb barishte klasike franceze e kuzhin\u00ebs q\u00eb i ngjan majdanozit, por ndryshon prej tij n\u00eb at\u00eb q\u00eb gjethet e saj jan\u00eb pak m\u00eb t\u00eb vogla dhe m\u00eb t\u00eb zbehta. Shija e saj \u00ebsht\u00eb m\u00eb e \u00ebmb\u00ebl dhe t\u00eb kujton kop\u00ebr. <\/p>\n\n\n\n P\u00ebr kat\u00ebr vez\u00eb, shefi i kuzhin\u00ebs p\u00ebrdor nj\u00eb maj\u00eb kripe dhe piper, 2 lug\u00eb gjelle bim\u00eb t\u00eb fresk\u00ebta dhe nj\u00eb lug\u00eb gjelle e gjysm\u00eb gjalp\u00eb p\u00ebr nj\u00eb om\u00eblet\u00eb perfekte. Harrojeni djathin dhe proshut\u00ebn, ato nuk kan\u00eb vend k\u00ebtu. Sipas recet\u00ebs s\u00eb P\u00e9pin, duhet t\u2019i thyeni vez\u00ebt n\u00eb nj\u00eb tas me er\u00ebza – mund\u00ebsisht n\u00eb sip\u00ebrfaqen e pun\u00ebs, jo n\u00eb buz\u00eb t\u00eb tasit n\u00eb m\u00ebnyr\u00eb q\u00eb l\u00ebvozhga t\u00eb mos futet n\u00eb t\u00eb verdh\u00ebn e vez\u00ebs. Pastaj, shponi t\u00eb verdhat me nj\u00eb pirun p\u00ebr t\u2019i p\u00ebrzier m\u00eb mir\u00eb vez\u00ebt dhe i kriposni e piperosni dhe i rrihni fort. Nuk ka nevoj\u00eb t\u00eb jeni t\u00eb but\u00eb<\/em> n\u00eb k\u00ebt\u00eb hap , dhe vez\u00ebt jan\u00eb t\u00eb p\u00ebrziera mjaftuesh\u00ebm kur pikojn\u00eb nga piruni n\u00eb nj\u00eb rrjedh\u00eb kur e ngrini mbi tas.<\/p>\n\n\n\n Ngrohni nj\u00eb tigan n\u00eb zjarr mesatar dhe shtoni nj\u00eb cop\u00eb gjalp\u00eb.<\/strong> Gjalpi duhet t\u00eb shkrihet shpejt, por jo t\u00eb fishk\u00eblloj\u00eb n\u00eb tigan. Pastaj hidhni vez\u00ebt n\u00eb tigan me nj\u00eb l\u00ebvizje dhe p\u00ebrziejini duke e tundur tiganin me forc\u00eb. \u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb p\u00ebrzieni vez\u00ebt nga skajet drejt qendr\u00ebs p\u00ebr t\u00eb shmangur formimin e nj\u00eb cipe n\u00eb skaje. Pas pak \u00e7astesh, vez\u00ebt do t\u00eb jen\u00eb m\u00eb t\u00eb forta, por prap\u00eb pak t\u00eb l\u00ebngshme.<\/p>\n\n\n\n Pastaj
Marco Pierre White ka nj\u00eb vend t\u00eb ve\u00e7ant\u00eb n\u00eb kuzhin\u00ebn e tij p\u00ebr nj\u00eb tigan q\u00eb ai p\u00ebrdor ekskluzivisht p\u00ebr p\u00ebrgatitjen e k\u00ebsaj pjate. Vet\u00ebm shefi i kuzhin\u00ebs, nj\u00eb shpatull gome dhe p\u00ebrb\u00ebr\u00ebsit lejohen ta prekin at\u00eb. \u00c7far\u00eb e dallon nj\u00eb omlet\u00eb t\u00eb thjesht\u00eb nga kush\u00ebrira e saj e sofistikuar?
Nj\u00eb omlet\u00eb franceze<\/em> duhet t\u00eb mb\u00ebshtillet, pa kore, dhe t\u00eb ket\u00eb arom\u00eb gjalpi dhe er\u00ebzash.<\/p>\n\n\n\nSi t\u00eb gatuaj nj\u00eb om\u00eblet\u00eb franceze? <\/h2>\n\n\n\n
rrotullojeni<\/strong> om\u00eblet\u00ebn n\u00eb tigan \u2013 si t\u00eb rrotullosh nj\u00eb qilim, n\u00eb form\u00ebn e nj\u00eb gjysm\u00ebh\u00ebne, thot\u00eb shefi i kuzhin\u00ebs. N\u00ebse vez\u00ebt ngjiten, ruajeni dit\u00ebn me pak gjalp\u00eb. Shtypeni om\u00eblet\u00ebn (mund ta trokitni disa her\u00eb tiganin n\u00eb sip\u00ebrfaqen e pun\u00ebs q\u00eb t\u00eb bjer\u00eb) dhe pastaj hiqeni nga tigani n\u00eb nj\u00eb pjat\u00eb. Ndihuni t\u00eb lir\u00eb
ta shtypni leht\u00eb<\/strong> p\u00ebr t\u2019i dh\u00ebn\u00eb nj\u00eb form\u00eb m\u00eb t\u00eb bukur. Om\u00ebleta franceze duhet t\u00eb jet\u00eb pak kremoze nga brenda, k\u00ebshtu q\u00eb kur ta prisni dhe t\u00eb vini re se veza \u00ebsht\u00eb ende pak e but\u00eb \u2013 mos u shqet\u00ebsoni, k\u00ebshtu duhet t\u00eb jet\u00eb. Mund ta shikoni edhe teknik\u00ebn e p\u00ebrgatitjes n\u00eb video.<\/p>\n\n\n\n