Tradicinis sultinys daugeliui asocijuojasi su ilgai verdamu, riebiu ir itin sodraus skonio patiekalu, kuris ypa\u010d tinka \u0161altuoju met\u0173 laiku. Ta\u010diau vasar\u0105 toks dubuo neretai pasirodo per sunkus: kar\u0161tyje organizmas da\u017eniau pra\u0161o lengvesnio, gaivesnio maisto. Italijoje pana\u0161i sriuba taip pat labai m\u0117gstama, tik da\u017eniau verdama taip, kad b\u016bt\u0173 skaidri, \u0161velni ir neapsunkint\u0173.<\/p>\n
Itali\u0161kas brodo da\u017eniausiai pradedamas nuo liesesn\u0117s m\u0117sos. Vietoje riebesn\u0117s vi\u0161tos, antienos ar jautienos kaul\u0173 da\u017enai pasirenkama kalakutiena arba vi\u0161tienos fil\u0117 su kaulu, bet be odos, kad sultinys b\u016bt\u0173 lengvesnis ir tur\u0117t\u0173 ma\u017eiau riebal\u0173.<\/p>\n
Skon\u012f italai stiprina dar\u017eov\u0117mis ir \u017ealumynais, o ne riebalumu. \u012e puod\u0105 keliauja svog\u016bnas, saliero stiebai, morkos, o sezono metu ir pomidorai, taip pat \u0161vie\u017eios \u017eolel\u0117s, pavyzd\u017eiui, bazilikas ar petra\u017eol\u0117s. D\u0117l to sultinys b\u016bna \u0161viesesn\u0117s spalvos, o skonyje labiau jau\u010diasi gaivi dar\u017eovi\u0173 nata.<\/p>\n
Dar vienas svarbus skirtumas yra tai, kad svog\u016bnas paprastai neapskrudinamas ant ugnies, tod\u0117l nelieka d\u016bmo poskonio, b\u016bdingo kai kurioms Vidurio Europos sultinio versijoms. Tokia technika padeda i\u0161laikyti skaidrum\u0105 ir subtilum\u0105, o riebal\u0173 pertekli\u0173 lengviau pa\u0161alinti nugriebiant pavir\u0161i\u0173 arba sultin\u012f at\u0161ald\u017eius.<\/p>\n
Patiekiant brodo da\u017eniausiai derinamas su smulkiu makaronu, pavyzd\u017eiui, \u017evaig\u017edut\u0117mis ar ry\u017eio gr\u016bdelius primenan\u010diais makaronais, taip pat su \u012fdarytais virtinukais. Italai neretai pabaigoje \u012fberia \u0161iek tiek tarkuoto kietojo s\u016brio, kuris \u0161velniai sutir\u0161tina ir suteikia papildomo umami skonio, bet neapsunkina taip, kaip riebus sultinys.<\/p>\n","protected":false},"excerpt":{"rendered":"
Itali\u0161kas brodo verdamas i\u0161 liesesn\u0117s m\u0117sos, daugiau dar\u017eovi\u0173 ir \u017eoleli\u0173, tod\u0117l b\u016bna skaidrus, \u0161velnus ir ypa\u010d tinkamas vasaros kar\u0161\u010diams.<\/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":[24884,4414,715,11210,13172,716],"miestas":[],"class_list":["post-32899","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-brodo","tag-italu-virtuve","tag-kalakutiena","tag-sultinys","tag-vasaros-receptai","tag-vistiena"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/32899","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=32899"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/32899\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=32899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=32899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=32899"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=32899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}