{"id":6838,"date":"2026-03-27T07:55:34","date_gmt":"2026-03-27T07:55:34","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=6838"},"modified":"2026-03-27T07:55:34","modified_gmt":"2026-03-27T07:55:34","slug":"ja-cfare-sherbejne-italianet-per-pashke-ata-e-quajne-kete-pjate-pica-rustica-edhe-pse-duket-si-byrek","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/03\/27\/ja-cfare-sherbejne-italianet-per-pashke-ata-e-quajne-kete-pjate-pica-rustica-edhe-pse-duket-si-byrek\/","title":{"rendered":"Ja \u00e7far\u00eb sh\u00ebrbejn\u00eb italian\u00ebt p\u00ebr Pashk\u00eb &#8211; ata e quajn\u00eb k\u00ebt\u00eb pjat\u00eb pica rustica, edhe pse duket si byrek"},"content":{"rendered":"\n<p>A keni d\u00ebgjuar p\u00ebr pica rustika? N\u00ebse i pyetni italian\u00ebt, nuk \u00ebsht\u00eb fare pic\u00eb, por nj\u00eb byrek italian q\u00eb p\u00ebrgatitet tradicionalisht p\u00ebr Pashk\u00eb q\u00eb nga shekulli i 17-t\u00eb. P\u00ebrb\u00ebhet nga nj\u00eb brum\u00eb byreku me baz\u00eb gjalpi, i mbushur me vez\u00eb, djath\u00ebra t\u00eb ndrysh\u00ebm, sallam dhe perime.Pica rustika \u00ebsht\u00eb m\u00eb shum\u00eb si ki\u00e7 sesa pic\u00eb. \u00cbsht\u00eb nj\u00eb pjat\u00eb e shijshme, p\u00ebrb\u00ebr\u00ebsit e s\u00eb cil\u00ebs mund t\u00eb p\u00ebrshtaten n\u00eb var\u00ebsi t\u00eb asaj q\u00eb keni n\u00eb frigorifer dhe n\u00eb qilar. Mund t\u00eb p\u00ebrdorni proshut\u00eb, sallame dhe sal\u00e7i\u00e7e t\u00eb ndryshme, por edhe alternativa t\u00eb mishit.<\/p>\n\n\n\n<p>Sot ju sjellim nj\u00eb recet\u00eb p\u00ebr pic\u00eb rustika me proshut\u00eb dhe tre lloje djathi \u2013 rikota, mocarela dhe parmixhano, si dhe gjethe t\u00eb reja spinaqi.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pica rustike &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr brumin:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>480 g miell i zakonsh\u00ebm<\/li>\n\n\n\n<li>230 g gjalp\u00eb i ftoht\u00eb<\/li>\n\n\n\n<li>6 lug\u00eb gjelle uj\u00eb me akull<\/li>\n\n\n\n<li>3 vez\u00eb t\u00eb m\u00ebdha<\/li>\n\n\n\n<li>nj\u00eb maj\u00eb kripe<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr mbushjen:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g proshut\u00eb<\/li>\n\n\n\n<li>500 g djath\u00eb rikota<\/li>\n\n\n\n<li>100 g mocarela t\u00eb grir\u00eb<\/li>\n\n\n\n<li>100 g spinaq i ri<\/li>\n\n\n\n<li>50 g parmixhano t\u00eb grir\u00eb<\/li>\n\n\n\n<li>8 vez\u00eb t\u00eb m\u00ebdha<\/li>\n\n\n\n<li>2-3 thelpinj hudh\u00ebr<\/li>\n\n\n\n<li>krip\u00eb dhe piper sipas d\u00ebshir\u00ebs<\/li>\n\n\n\n<li>vaj perimesh<\/li>\n\n\n\n<li>vez\u00eb p\u00ebr lyerje<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pica rustika &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<p>Vendosini t\u00eb gjitha s\u00eb bashku n\u00eb furr\u00eb t\u00eb parangrohur n\u00eb 190 grad\u00eb Celsius p\u00ebr rreth 70 minuta, ose derisa byreku t\u00eb jet\u00eb pjekur plot\u00ebsisht dhe brumi t\u00eb ket\u00eb marr\u00eb nj\u00eb ngjyr\u00eb t\u00eb art\u00eb t\u00eb k\u00ebndshme. L\u00ebreni t\u00eb ftohet para se ta prisni dhe ta servirni. Shijojeni vaktin!<\/p>\n\n\n\n<p>P\u00ebrgatitni brumin e byrekut: N\u00eb nj\u00eb tas, kombinoni miellin dhe krip\u00ebn, pastaj f\u00ebrkoni me gishta kubet e gjalpit t\u00eb ftoht\u00eb derisa t\u00eb formohet nj\u00eb struktur\u00eb e th\u00ebrrmueshme. Shtoni vez\u00ebt dhe p\u00ebrzieni me duar, duke shtuar gradualisht uj\u00eb me akull, nj\u00eb lug\u00eb gjelle n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, derisa p\u00ebrb\u00ebr\u00ebsit t\u00eb bashkohen dhe t\u00eb formohet nj\u00eb top brumi i l\u00ebmuar. Mb\u00ebshtilleni brumin me qese plastike dhe vendoseni n\u00eb frigorifer p\u00ebr t\u00eb pakt\u00ebn nj\u00eb or\u00eb q\u00eb t\u00eb ngurt\u00ebsohet.<\/p>\n\n\n\n<p>P\u00ebrgatitni mbushjen: rrihni vez\u00ebt dhe p\u00ebrziejini me rikot\u00ebn, mocarel\u00ebn e grir\u00eb dhe djathin parmixhano, proshut\u00ebn e prer\u00eb n\u00eb kubik\u00eb, gjethet e spinaqit dhe hudhr\u00ebn e grir\u00eb. Kriposni dhe piperosni sipas d\u00ebshir\u00ebs.<\/p>\n\n\n\n<p>Hapeni brumin n\u00eb nj\u00eb sip\u00ebrfaqe t\u00eb sp\u00ebrkatur me miell \u2013 lini nj\u00eb t\u00eb tret\u00ebn e brumit p\u00ebr pjes\u00ebn e sip\u00ebrme t\u00eb byrekut dhe p\u00ebrdorni pjes\u00ebn tjet\u00ebr p\u00ebr t\u00eb b\u00ebr\u00eb nj\u00eb baz\u00eb me diamet\u00ebr rreth 40 centimetra. Vendoseni baz\u00ebn e brumit t\u00eb hapur n\u00eb nj\u00eb tav\u00eb t\u00eb rrumbullak\u00ebt q\u00eb e keni lyer m\u00eb par\u00eb me vaj ose e keni shtruar me let\u00ebr pjekjeje. L\u00ebreni brumin t\u00eb shtrihet mbi skajet e tav\u00ebs.<\/p>\n\n\n\n<p>Hidhni mbushjen e p\u00ebrgatitur mbi brumin, pastaj mbulojeni me pjes\u00ebn e mbetur t\u00eb brumit t\u00eb hapur. Shponi pjes\u00ebn e sip\u00ebrme me nj\u00eb pirun dhe lyejeni me nj\u00eb vez\u00eb t\u00eb rrahur t\u00eb cil\u00ebs i keni shtuar pak uj\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A keni d\u00ebgjuar p\u00ebr pica rustika? N\u00ebse i pyetni italian\u00ebt, nuk \u00ebsht\u00eb fare pic\u00eb, por nj\u00eb byrek italian q\u00eb p\u00ebrgatitet tradicionalisht p\u00ebr Pashk\u00eb q\u00eb nga shekulli i 17-t\u00eb. P\u00ebrb\u00ebhet nga nj\u00eb brum\u00eb byreku me baz\u00eb gjalpi, i mbushur me vez\u00eb, djath\u00ebra t\u00eb ndrysh\u00ebm, sallam dhe perime.Pica rustika \u00ebsht\u00eb m\u00eb shum\u00eb si ki\u00e7 sesa pic\u00eb. \u00cbsht\u00eb [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-6838","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"_links":{"self":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/6838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/comments?post=6838"}],"version-history":[{"count":1,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/6838\/revisions"}],"predecessor-version":[{"id":6840,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/posts\/6838\/revisions\/6840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/media\/6839"}],"wp:attachment":[{"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/media?parent=6838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/categories?post=6838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kosovatimes.info\/index.php\/wp-json\/wp\/v2\/tags?post=6838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}