Emri i pjat\u00ebs vjen nga fjala italiane rafano, q\u00eb do t\u00eb thot\u00eb rrik\u00eb e ndezur – p\u00ebrb\u00ebr\u00ebsi kryesor i k\u00ebsaj fritate…<\/p>\n\n\n\n
N\u00eb Basilicata, n\u00eb jug t\u00eb Cizma-s, larg rrug\u00ebve turistike dhe restoranteve josh\u00ebse, u krijua nj\u00eb pjat\u00eb q\u00eb mish\u00ebron n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrsosur frym\u00ebn e kuzhines se thjeshte dhe te varfer . Rafanata \u00ebsht\u00eb nj\u00eb fritata e b\u00ebr\u00eb me vez\u00eb, patate, djath\u00eb Futni nj\u00eb thik\u00eb n\u00eb qend\u00ebr p\u00ebr t\u00eb kontrolluar n\u00ebse vez\u00ebt jan\u00eb gatuar plot\u00ebsisht, pastaj sh\u00ebrbejini t\u00eb ngrohta ose t\u00eb ftohta.<\/p>\n\n\n\n Ngroheni skar\u00ebn n\u00eb temperatur\u00eb mesatare-t\u00eb lart\u00eb. P\u00ebrdorni nj\u00eb pirun p\u00ebr t\u00eb cop\u00ebtuar puren\u00eb e patateve p\u00ebr t\u00eb p\u00ebrftuar nj\u00eb p\u00ebrzierje t\u00eb l\u00ebmuar. Patatet mund t\u00eb jen\u00eb ende pak t\u00eb ngrohta, por jo shum\u00eb t\u00eb nxehta n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos mpiksen vez\u00ebt.<\/p>\n\n\n\n Thyej vez\u00ebt n\u00eb nj\u00eb tas t\u00eb madh dhe rrihi mir\u00eb. Shtoni patatet, djathin pecorino dhe rrik\u00ebn e grir\u00eb dhe i rregulloni me krip\u00eb dhe piper.<\/p>\n\n\n\n Vendosni nj\u00eb tav\u00eb pjekjeje n\u00eb furr\u00eb n\u00eb zjarr mesatar dhe sp\u00ebrkateni me pak vaj ulliri. Hidhni p\u00ebrzierjen n\u00eb tav\u00eb dhe piqeni p\u00ebr rreth 5 minuta. Zhvendoseni tav\u00ebn n\u00ebn skar\u00eb. Rabarbara do t\u00eb fryhet gjat\u00eb pjekjes, pastaj do t\u00eb sheshohet pak nd\u00ebrsa ftohet – kjo \u00ebsht\u00eb plot\u00ebsisht normale.<\/p>\n","protected":false},"excerpt":{"rendered":" Emri i pjat\u00ebs vjen nga fjala italiane rafano, q\u00eb do t\u00eb thot\u00eb rrik\u00eb e ndezur – p\u00ebrb\u00ebr\u00ebsi kryesor i k\u00ebsaj fritate… N\u00eb Basilicata, n\u00eb jug t\u00eb Cizma-s, larg rrug\u00ebve turistike dhe restoranteve josh\u00ebse, u krijua nj\u00eb pjat\u00eb q\u00eb mish\u00ebron n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrsosur frym\u00ebn e kuzhines se thjeshte dhe te varfer . Rafanata \u00ebsht\u00eb nj\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":43182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-43181","post","type-post","status-publish","format-standard","has-post-thumbnail","category-pafilter"],"yoast_head":"\n
pecorino<\/em> , vaj ulliri ekstra i virgj\u00ebr dhe rrik\u00eb, nj\u00eb p\u00ebrb\u00ebr\u00ebs q\u00eb i jep k\u00ebsaj pjate karakterin e saj dallues, pak pikant. Rafanata p\u00ebrgatitet tradicionalisht
gjat\u00eb<\/strong> periudh\u00ebs s\u00eb dimrit dhe t\u00eb karnavaleve, nga festa e Sh\u00ebn Antonit n\u00eb mesin e janarit deri t\u00eb Mart\u00ebn e Shrove. Gjat\u00eb k\u00ebsaj periudhe, ajo ishte nj\u00eb mysafire e shpesht\u00eb n\u00eb tryezat familjare si nj\u00eb pjat\u00eb e ngopshme dhe ushqyese q\u00eb ngroh dhe bashkon njer\u00ebzit.Emri i pjat\u00ebs vjen nga fjala italiane rafano<\/em> , q\u00eb do t\u00eb thot\u00eb rrik\u00eb e ndezur \u2013 p\u00ebrb\u00ebr\u00ebsi kryesor n\u00eb k\u00ebt\u00eb fritata. Besohet se u soll n\u00eb Bazilikata<\/strong> nga Norman\u00ebt n\u00eb shekullin e 11-t\u00eb dhe me kalimin e koh\u00ebs u b\u00eb nj\u00eb pjes\u00eb e domosdoshme e kuzhin\u00ebs lokale. P\u00ebr shkak t\u00eb disponueshm\u00ebris\u00eb, vler\u00ebs ushqyese dhe vetive medicinale, rrika e ndezur vler\u00ebsohej ve\u00e7an\u00ebrisht nga fshatar\u00ebt dhe barinjt\u00eb, t\u00eb cil\u00ebt e quanin “tartufi i t\u00eb varf\u00ebrve” . <\/em><\/p>\n\n\n\nRrepk\u00eb – p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n
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Raphanata – p\u00ebrgatitja:<\/h2>\n\n\n\n