Jei pabodo \u012fprasti vi\u0161tienos kotletai d\u017ei\u016bv\u0117s\u0117liuose, verta i\u0161bandyti toskanieti\u0161ko stiliaus patiekal\u0105, kurio esm\u0117 \u2013 gerai apskrudinta vi\u0161tiena ir \u0161velnus, aromatingas kremi\u0161kas pada\u017eas. \u0160is derinys da\u017enai siejamas su itali\u0161kos virtuv\u0117s \u012fkv\u0117pta nam\u0173 gamyba, kai dauguma ingredient\u0173 paruo\u0161iami vienoje keptuv\u0117je.<\/p>\n
Pada\u017eui charakter\u012f suteikia aliejuje konservuoti d\u017eiovinti pomidorai ir \u010desnakas, o \u0161vie\u017ei \u0161pinatai \u012fne\u0161a gaivumo ir subalansuoja sodrum\u0105. Patiekalas tampa ypa\u010d sotus, kai \u0161alia patiekiamos orkait\u0117je keptos bulv\u0117s, ta\u010diau jis tinka ir su ry\u017eiais ar makaronais, kurie gerai sugeria pada\u017e\u0105.<\/p>\n
Did\u017eiausia klaida \u2013 prad\u0117ti tro\u0161kinti vi\u0161tien\u0105 neapskrudinus. Trumpas, bet intensyvus apkepinimas iki auksin\u0117s spalvos sukuria plutel\u0119, kuri padeda i\u0161laikyti sultingum\u0105 ir suteikia ry\u0161kesn\u012f skon\u012f net ir tada, kai m\u0117sa v\u0117liau tro\u0161kinama pada\u017ee.<\/p>\n
Taip pat svarbu kontroliuoti kaitr\u0105: grietin\u0117l\u0117s pagrindo pada\u017eai nem\u0117gsta stipraus virimo, nes gali prarasti \u0161velni\u0105 tekst\u016br\u0105. Geriausia pada\u017e\u0105 tik lengvai pakaitinti ir leisti jam sutir\u0161t\u0117ti nuo s\u016brio bei nat\u016brali\u0173 ingredient\u0173.<\/p>\n
Ma\u017edaug 4 porcijoms prireiks apie 600 gram\u0173 vi\u0161tienos fil\u0117, 700 gram\u0173 bulvi\u0173, 300 gram\u0173 \u0161paragini\u0173 pupeli\u0173, 150 gram\u0173 \u0161vie\u017ei\u0173 \u0161pinat\u0173, 100 gram\u0173 d\u017eiovint\u0173 pomidor\u0173 aliejuje, 200 mililitr\u0173 30 proc. riebumo grietin\u0117l\u0117s, 150 mililitr\u0173 vi\u0161tienos sultinio, apie 50 gram\u0173 tarkuoto kietojo s\u016brio, sviesto, alyvuogi\u0173 aliejaus, \u010desnako, raudon\u0117lio, sald\u017eiosios paprikos, druskos ir pipir\u0173.<\/p>\n
Bulves supjaustykite skiltel\u0117mis, sumai\u0161ykite su alyvuogi\u0173 aliejumi ir prieskoniais, kepkite apie 35 minutes 200 laipsni\u0173 temperat\u016broje, kol taps tra\u0161kios. Vi\u0161tien\u0105 supjaustykite stambesniais gabal\u0117liais, pagardinkite, apkepkite keptuv\u0117je po kelias minutes i\u0161 abiej\u0173 pusi\u0173, tada d\u0117kite \u010desnak\u0105 ir d\u017eiovintus pomidorus, supilkite sultin\u012f ir grietin\u0117l\u0119, \u012fmai\u0161ykite s\u016br\u012f ir trumpai patro\u0161kinkite.<\/p>\n
Galiausiai \u012f pada\u017e\u0105 sud\u0117kite \u0161pinatus ir trumpai apvirtas \u0161paragines pupeles, pakaitinkite dar kelias minutes, kol \u0161pinatai sukris. Patiekite i\u0161 karto, o jei norisi dar sodresnio skonio, papildomai u\u017etarkuokite s\u016brio ant vir\u0161aus.<\/p>\n
Lengvesnei versijai grietin\u0117l\u0119 galima keisti 18 proc. riebumo grietin\u0117le, tik svarbu pada\u017eo nepervirti ir laikyti \u0161velni\u0105 kaitr\u0105. Dar vienas sprendimas \u2013 dal\u012f grietin\u0117l\u0117s pakeisti papildomu sultinio kiekiu, kad skonis i\u0161likt\u0173 ry\u0161kus, bet patiekalas b\u016bt\u0173 ma\u017eiau riebus.<\/p>\n
\u0160is receptas patogus ir tuo, kad lengvai pritaikomas sezonui: \u0161pinatus galima keisti lapiniais kop\u016bstais, o pupeles \u2013 cukinijomis ar brokoliais. Skonio a\u0161imi i\u0161lieka tas pats principas: apskrudinta vi\u0161tiena, d\u017eiovint\u0173 pomidor\u0173 akcentas ir \u0161velnus pada\u017eas, kur\u012f norisi surinkti iki paskutinio \u0161auk\u0161to.<\/p>\n","protected":false},"excerpt":{"rendered":"
Toskanieti\u0161ka vi\u0161tiena su d\u017eiovintais pomidorais, \u0161pinatais ir pupel\u0117mis kremi\u0161kame pada\u017ee \u2013 id\u0117ja, kuri greitai pakeis \u012fprastus kotletus.<\/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":[10893,17892,38120,322,1974,716],"miestas":[],"class_list":["post-49378","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-dziovinti-pomidorai","tag-italiska-virtuve","tag-kremiski-padazai","tag-sparagines-pupeles","tag-spinatai","tag-vistiena"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/49378","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=49378"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/49378\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=49378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=49378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=49378"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=49378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}