{"id":5978,"date":"2021-10-29T12:43:53","date_gmt":"2021-10-29T14:43:53","guid":{"rendered":"https:\/\/petruscaffe.com\/?p=5978"},"modified":"2024-11-29T11:23:49","modified_gmt":"2024-11-29T13:23:49","slug":"koji-je-najbolji-nacin-spremanja-karbonare","status":"publish","type":"post","link":"https:\/\/petruscaffe.com\/hu\/koji-je-najbolji-nacin-spremanja-karbonare\/","title":{"rendered":"Koji Je Najbolji Na\u010din Spremanja Karbonare?"},"content":{"rendered":"

Karbonara je, uz \u0161pagete Bolonjeze, najpoznatije italijansko jelo od paste. Pravi se od tvrdog sira, jaja, suvog svinjskog mesa (naj\u010de\u0161\u0107e od pan\u010dete) i crnog bibera. Ovo jelo se, u obliku koji mi danas poznajemo, pojavilo tek sredinom 20. veka.<\/span><\/p>\n

Sir je obi\u010dno Pecorino Romano, Parmigiano-Reggiano ili njihova kombinacija. \u0160pageti su naj\u010de\u0161c\u0301a testenina, ali se koriste i fettuccine, rigatoni, linguine ili bucatini. U originalnom receptu se za mesnu komponentu obi\u010dno koristi pan\u010deta. Izvan Italije, \u010desta je i dimljena slanina.\u00a0<\/span><\/p>\n

Istorija jela karbonara<\/span><\/h2>\n

Postoji mnogo teorija o poreklu imena karbonara<\/a>.<\/span> Buduc\u0301i da naziv poti\u010de od carbonaro (italijanska re\u010d za \u201esagoreva\u010d uglja\u201c), neki veruju da je jelo prvi put napravljeno na \u0107umuru kao obilan obrok za italijanske rudare. Jedna od mnogobrojnih teorija je da je nastalo kao po\u010dast tajnom dru\u0161tvu <\/span>karbonara<\/span><\/i> istaknutom u ranim fazama ujedinjenja Italije po\u010detkom 19. veka. Nekako se najverovatnijom \u010dini teorija da se radi o \u201eurbanom jelu\u201c iz Rima, koje je popularizovao rimski restoran \u201eLa Carbonara\u201c.<\/span><\/p>\n

Ime jela karbonara nigde se ne pronalazi pre Drugog svetskog rata, mada bi bilo logi\u010dno da se spominje u <\/span>La Bocini Romani<\/span><\/i> (\u201erimska kuhinja\u201c) Ade Boni iz 1930. Naziv Karbonara prvi put je potvr\u0111eno 1950. godine, u italijanskim novinama <\/span>La Stampa<\/span><\/i>, gde je napisano da je to jelo koje su ameri\u010dki oficiri tra\u017eili nakon savezni\u010dkog oslobo\u0111enja Rima 1944. Godine 1954. uklju\u010dena je u \u201cItalijansku hranu\u201c\u00a0 Elizabeth David, kuvar na engleskom jeziku koji objavljen u Velikoj Britaniji.\u00a0<\/span><\/p>\n

\"pasta<\/p>\n

Kako Italijani prave autenti\u010dne \u0161pagete \u201eALLA CARBONARA\u201c?\u00a0<\/span><\/h2>\n

S obzirom na \u010dinjenicu da je pasta karbonara<\/a> postala svetski omiljena, izvan Italije je izmi\u0161ljeno hiljade recepata ovog fantasti\u010dnog jela. Naravno, i razli\u010dite verzije karbonare su dobre. Ali, originalnom receptu zaista ne treba ni\u0161ta dodati jer je ukusan takav kakav jeste. \u010cak i ako ina\u010de pravite svoju karbonaru druga\u010dije, vredi je probati na italijanski na\u010din. Sigurni smo da c\u0301e Vam se dopasti!<\/span><\/p>\n

Kombinacija slanine i jaja jedna je od najpopularnijih jela na Zapadu, posebno kod Britanaca i Amerikanaca. A karbonara je u osnovi upravo to: kombinacija jaja, slanine, testenine, rendanog sira i bibera. Dok se u zemljama sveta u ovo jelo ubacuju krem i povr\u0107e, u autenti\u010dnoj italijanskoj karbonari to nije slu\u010daj.<\/span><\/p>\n

Kao i mnoga italijanska jela od testenina, pasta karbonara je jednostavno jelo sa malo sastojaka. Ali razlika je u kvalitetu sastojaka i onome \u0161to radite s njima. Vec\u0301ina kuvara sla\u017ee se da \u201eprava\u201c pasta karbonara sadr\u017ei guanciale (svinjski obraz), a ne slaninu ili pan\u010detu. Me\u0111utim, oni \u010dine fine zamene sve dok su prili\u010dno masne i ise\u010dene na kockice.\u00a0\u00a0\u00a0<\/span><\/p>\n

Me\u0161anje sastojaka prilikom pravljenja karbonare je prava umetnost. Kvalitet sira (parmezan\/pecorino) i testenina su izuzetno va\u017eni. Crni biber je neophodan. Neki Italijani koriste cela jaja, drugi samo \u017eumanca. Ovo daje jelu narand\u017eastu boju. Op\u0161te pravilo je – jedno jaje ili \u017eumance po osobi. <\/span>\u0160pagete su uobi\u010dajena testenina za karbonaru. Me\u0111utim, mogu se koristiti i <\/span>linguine, fettuccine, bucatini i rigatoni<\/span>. <\/span>\u00a0<\/span><\/p>\n

Sastojci:<\/b><\/p>\n

Sve \u0161to Vam je potrebno da napravite omiljeno jelo od paste u Rimu su jaja, pan\u010deta, parmezan i \u0161pagete, i to u slede\u0107im koli\u010dinama:<\/span><\/p>\n

400 g \u0161pageta<\/span><\/p>\n

250 g ili pan\u010dete ise\u010dene na kockice<\/span><\/p>\n

2 ka\u0161ike maslinovog ulja\u00a0<\/span><\/p>\n

4 jajeta (jedno po osobi) plus jedno \u017eumance ili 5 jaja ako koristite samo \u017eumance<\/span><\/p>\n

50 g sve\u017ee naribanog parmezana<\/span><\/p>\n

sve\u017ee mleveni crni biber<\/span><\/p>\n

so za testeninu<\/span><\/p>\n

Uputstvo za pravljenje jela pasta karbonara:<\/b><\/p>\n

Stavite lonac vode da provri za testeninu. Posolite kad po\u010dne da klju\u010da. Skuvajte testeninu al dente prema uputstvima na pakovanju.<\/span><\/p>\n

U me\u0111uvremenu, ispr\u017eite kockice pan\u010dete dok ne porumene (koristite malo maslinovog ulja za njeno pr\u017eenje).<\/span><\/p>\n

Jaja i \u017eumance (ili samo \u017eumanca) lagano umutite u velikoj \u010diniji sa naribanim sirom i crnim biberom.<\/span><\/p>\n

Kada je testenina spremna, ocedite je i dodajte u \u0161erpu sa pan\u010detom. Zatim dobro prome\u0161ajte da prema\u017eete testeninu. Skinite sa vatre. Ostavite da se malo ohladi (da se jaja ne skuvaju).<\/span><\/p>\n

Zatim dodajte me\u0161avinu jaja i sira. Dobro prome\u0161ajte da se testenina prema\u017ee, ali ne preterano sna\u017eno (ne \u017eelite kajganu!). Po potrebi poslu\u017eite sa jo\u0161 naribanog sira i crnim biberom.<\/span><\/p>\n

Neki kuvari tvrde da treba da se stavi vi\u0161e \u017eumanaca nego celih jaja. Za dobijanje bogatog kremastog sosa bez dodavanja pavlake, sme\u0161u jaja, sira i bibera treba temperirati iznad velike koli\u010dine vode za kuvanje testenine. Ovo ne samo da \u010dini sos kremastim, vec\u0301 poma\u017ee u spre\u010davanju pravljenja kajgane.<\/span><\/p>\n

Va\u0161a pasta karbonara je spremna.\u00a0<\/span><\/p>\n

Ukoliko \u017eelite da osetite jedinstveni ukus autenti\u010dne italijanske karbonare i na trenutak pomislite da se nalazite u Rimu, posetite kafe galeriju bar <\/span>\u201ePetrus\u201c<\/span><\/a> i prepustite se gastronomskom u\u017eivanju. Buon appetit!<\/span><\/p>","protected":false},"excerpt":{"rendered":"

Karbonara je, uz \u0161pagete Bolonjeze, najpoznatije italijansko jelo od paste. Pravi se od tvrdog sira, jaja, suvog svinjskog mesa (naj\u010de\u0161\u0107e od pan\u010dete) i crnog bibera. Ovo jelo se, u obliku koji mi danas poznajemo, pojavilo tek sredinom 20. veka. Sir je obi\u010dno Pecorino Romano, Parmigiano-Reggiano ili njihova kombinacija. \u0160pageti su naj\u010de\u0161c\u0301a testenina, ali se koriste […]<\/p>","protected":false},"author":1,"featured_media":10011,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-sr"],"acf":[],"yoast_head":"\nKoji Je Najbolji Na\u010din Spremanja Karbonare? | PETRUS<\/title>\n<meta name=\"description\" content=\"Karbonara je, uz \u0161pagete Bolonjeze, najpoznatije italijansko jelo od paste. Pravi se od tvrdog sira, jaja, suvog svinjskog mesa i crnog bibera.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/petruscaffe.com\/hu\/koji-je-najbolji-nacin-spremanja-karbonare\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Koji Je Najbolji Na\u010din Spremanja Karbonare? | PETRUS\" \/>\n<meta property=\"og:description\" content=\"Karbonara je, uz \u0161pagete Bolonjeze, najpoznatije italijansko jelo od paste. 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