{"id":27651,"date":"2026-05-21T21:47:22","date_gmt":"2026-05-21T21:47:22","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/21\/italai-turi-netiketa-parmezano-pakaitala-vargsu-suris-atgaivins-makaronus-ir-apkepus\/"},"modified":"2026-05-21T21:47:22","modified_gmt":"2026-05-21T21:47:22","slug":"italai-turi-netiketa-parmezano-pakaitala-vargsu-suris-atgaivins-makaronus-ir-apkepus","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/05\/21\/italai-turi-netiketa-parmezano-pakaitala-vargsu-suris-atgaivins-makaronus-ir-apkepus\/","title":{"rendered":"Italai turi netik\u0117t\u0105 parmezano pakaital\u0105: \u201evarg\u0161\u0173 s\u016bris\u201c atgaivins makaronus ir apkepus"},"content":{"rendered":"<p>Ital\u0173 virtuv\u0117je vis da\u017eniau prisimenamas paprastas, bet steb\u0117tinai veiksmingas triukas, vadinamas \u201evarg\u0161\u0173 s\u016briu\u201c. Nors pavadinimas sufleruoja pieno produkt\u0105, i\u0161 ties\u0173 tai aromatinga, tra\u0161ki d\u017ei\u016bv\u0117si\u0173 ir prieskoni\u0173 pabarstymo alternatyva, primenanti tarkuoto s\u016brio tekst\u016br\u0105.<\/p>\n<p>\u0160i id\u0117ja kilo i\u0161 tradicin\u0117s taupios buities, kai senesn\u0117 duona neb\u016bdavo i\u0161metama, o paver\u010diama patiekal\u0173 pagardais. Italijoje toks pabarstas da\u017eniausiai vadinamas pangrattato, o Sicilijoje \u017einomas ir kaip muddica atturrata.<\/p>\n<p>Gaminimas paprastas: d\u017ei\u016bvusi duona sutarkuojama arba sutrupinama iki smulki\u0173 trupini\u0173 ir trumpai paskrudinama keptuv\u0117je su alyvuogi\u0173 aliejumi. Da\u017enai pridedama \u010desnako, d\u017eiovint\u0173 \u017eoleli\u0173, aitriosios paprikos ar citrinos \u017eievel\u0117s, kad aromatas b\u016bt\u0173 ry\u0161kesnis.<\/p>\n<p>Pakaitinus trupiniai tampa auksin\u0117s spalvos, tra\u0161k\u016bs ir kvapn\u016bs, tod\u0117l puikiai tinka vietoj brangaus tarkuoto kietojo s\u016brio. U\u017etenka nedidelio kiekio, kad makaronai, dar\u017eov\u0117s ar sriuba gaut\u0173 daugiau tekst\u016bros ir skonio gylio.<\/p>\n<p>Italai tokiu pabarstu gardina spage\u010dius, penne, lazanij\u0105, taip pat dar\u017eovi\u0173 tro\u0161kinius, bulvi\u0173 apkepus ir net paprastas sriubas. \u0160iandien jis gr\u012f\u017eta \u012f mad\u0105 kaip prakti\u0161kas zero waste sprendimas, leid\u017eiantis suma\u017einti maisto \u0161vaistym\u0105 ir k\u016brybi\u0161kai panaudoti tai, kas liko virtuv\u0117je.<\/p>\n<p>\u0160is \u201evarg\u0161\u0173 s\u016bris\u201c lengvai pritaikomas ir lietuvi\u0161koje virtuv\u0117je. Trupinius galima skrudinti su sviestu, pagardinti mair\u016bnu ar petra\u017eol\u0117mis ir naudoti vietoj \u012fprastos d\u017ei\u016bv\u0117s\u0117li\u0173 apvoliojimo mas\u0117s, pavyzd\u017eiui, prie \u017eiedini\u0173 kop\u016bst\u0173, virt\u0173 pupeli\u0173 ank\u0161\u010di\u0173, bulvini\u0173 patiekal\u0173 ar trint\u0173 dar\u017eovi\u0173 sriub\u0173.<\/p>\n<p>Paruo\u0161t\u0105 pabarst\u0105 patogu laikyti sandariame inde, kad visada tur\u0117tum\u0117te greit\u0105 pagard\u0105 kasdieniams patiekalams. Svarbiausia neperkepti, nes trupiniai gali greitai paruduoti ir \u012fgauti kartumo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ital\u0173 \u201evarg\u0161\u0173 s\u016bris\u201c i\u0161 d\u017ei\u016bvusios duonos ir prieskoni\u0173 tampa tra\u0161kiu pabarstu, galin\u010diu pakeisti parmezan\u0105 makaronams, apkepams ar sriuboms.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[19847,4414,3330,5937,19846,17893],"miestas":[],"class_list":["post-27651","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-apkepai","tag-italu-virtuve","tag-maisto-svaistymas","tag-makaronai","tag-pangrattato","tag-zero-waste"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/27651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=27651"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/27651\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=27651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=27651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=27651"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=27651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}