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Vjerujemo kako vas s Hrvojem Zirojevićem ne treba posebno upoznavati. Radi se o jednom od najboljih hrvatskih chefova, koji je godinama vodio restoran Laganini na Paklenim otocima, gdje je stvarao nevjerojatna jela koristeći starinske recepte, služeći ih više nego zadovoljnoj plejadi “elitnih bogataša” iz cijelog svijeta, piše Jutarnji.

Frontmena grupe U2, Bona Voxa, raspametio je svojim jelima, a samo neka koja je kušao su: dimljeni rižoto s karameliziranim sladoledom od paškog sira, viški škampi u posebnoj buzari od prošeka, te carpaccio od svježe jadranske tune punjen guščjom jetrom.

Uoči Velikog petka, kao nadahnuće za akciju u kuhinji donosimo Zirojevićeve recepte za nekoliko ribljih jela. 


Bakalar in bianco (pancetu dodajte po želji, a samo sutra možete je i prigodno izostaviti)


Trebat će vam:

400 g mesa kuhanog bakalara

100 g oguljenih krumpira

50 g peršina

30 g češnjaka

300 ml maslinova ulja

80 g pancete (ukoliko je želite)

sol i papar


Priprema:

U prigodnu posudu stavite oguljeni krumpir izrezan na krupnije i na krupno rezani kuhani bakalar i stavite kuhati na srednju vatru. Kada krumpir omekša sve procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem i začinite sa soli i paprom. Tucite dok ne dobijete lijepo formiranu kremu.

Na tavici prepržite na tanko izrezanu pancetu i pržite dok ne zahrska (postane hrskava), ocijedite i razmrvite na krupnije i pospite po bakalaru. Vruću masnoću prelijte preko bakalara.

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image
Bakalar bianco
Ante Čizmić/Cropix
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Marinirana tuna i povrće

Trebat će vam:

file tune

tikvica

mrkva

Priprema:

Tikvice dobro operite, mrkvu ogulite. Tanko ih narežite (najbolje uz pomoć nožića za guljenje povrća). Marinirajte ih sokom od naranče.

U međuvremenu file tune narežite na kockice i marinirajte ga u mješavini balzamičnog octa, maslinova ulja i soja umaka.

Poslažite na tanjur tunu i roladice od mariniranog povrća i ukrasite lažnim aioli umakom.


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image
Tuna s mariniranim povrćem
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SAVJET CHEFA ZIROJEVIĆA: Uz ovo jelo poslužite "lažni aioli umak" koji ćete napraviti tako da 300 ml ulja i 100 ml mlijeka miksate štapnim mikserom 5-7 sekundi. Stvorit će se gusta krema. Želite li je aromatizirati, prije miksanja dodajte ili sasjeckani češnjak ili listiće bosiljka.


Rižoto s kozicama i škampima

Trebat će vam:

250 g maslaca

500 g riže za rižoto

100 ml slatkastog bijelog vina

3 češnja češnjaka

300 g očišćenih jadranskih kozica

100 g očišćenih jadranskih škampa

100 g tartara od škampa

sol i papar

150 g rukole

šaka pinjola

100 g sušene rajčice iz maslinova ulja

otprilike 500 ml temeljca


Priprema:

Škampe namijenjene za tartar sitno nasjeckajte i prelijte sokom od naranče i malo maslinova ulja, pa ostavite da se mariniraju. U dubljoj posudi rastopite 150 g maslaca i malo maslinova ulja. Dodajte rižu i pržite je nekoliko minuta uz stalno miješanje.

Zalijte je bijelim vinom, pa kad alkohol ispari, počnite uz stalno miješanje dodavati onoliko temeljca koliko ga riža upija.

Dodajte potom očišćene kozice, sjeckani češnjak i malo zalijte maslinovim uljem. Potom dodajte sušene rajčice i nastavite miješati.

Dodajte očišćene škampe i miješajte te zalijevajte temeljcem.

Kad je riža kuhana (probajte je, duljina kuhanja ovisi o vrsti riže i vašem ukusu, volite li je "pod zub" ili malo mekaniju, a kako se kuha s ostalim sastojcima, vrijeme kuhanja je uvijek dulje nego što piše na pakiranju), umiješajte rukolu i na kraju ostatak maslaca izrezanog na kockice.

Rižoto rasporedite po tanjurima i na svaki stavite žličnjak tartara od škampa. Chef Zirojević odaje i tajnu: zamrznuo je dvije kamenice, pa ih je poput tartufa naribao povrh svake porcije rižota!

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image
Rižoto od kozica i škampi
Marko Miščević/Cropix
---

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Od bakalara, preko ‘brzopotezne‘ tune s povrćem do rižota [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => [name] => [username] => [email] => [password] => [password_clear] => [block] => [sendEmail] => [registerDate] => [lastvisitDate] => [activation] => [params] => [groups] => Array ( ) [guest] => 1 [lastResetTime] => [resetCount] => [requireReset] => [_params:protected] => Joomla\Registry\Registry Object ( [data:protected] => stdClass Object ( ) [initialized:protected] => [separator] => . ) [_authGroups:protected] => [_authLevels:protected] => [_authActions:protected] => [_errorMsg:protected] => [userHelper:protected] => Joomla\CMS\User\UserWrapper Object ( ) [_errors:protected] => Array ( ) [link] => /autor/2024-05-11-19-35-55-264 [profile] => stdClass Object ( [id] => 1342 [gender] => m [description] => [image] => 1342.png [url] => [group] => 0 [plugins] => {"customparams_author_school":"","customparams_author_title":"","customparams_author_title_categoryid":"3","customparams_fb_link":"","customparams_tw_link":""} ) [avatar] => /components/com_ocm/images/placeholder/user.png ) [numOfComments] => 0 [mainImage] => https://static.slobodnadalmacija.hr/images/slike/2021/04/02/12611534.jpg [galleryCount] => 4 [hasImage] => 1 [mainImageAuthor] => Tom Dubravec/Cropix [mainImageDesc] => Hrvoje Zirojević u elementu [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/04/02/12611534.jpg [title] => Hrvoje Zirojević u elementu Tom Dubravec/Cropix ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/04/02/17371328.jpg [title] => Bakalar bianco Ante Čizmić/Cropix ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/04/02/17371330.jpg [title] => Tuna s mariniranim povrćem ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2021/04/02/17371332.jpg [title] => Rižoto od kozica i škampi Marko Miščević/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Vjerujemo kako vas s Hrvojem Zirojevićem ne treba posebno upoznavati. Radi se o jednom od najboljih hrvatskih chefova, koji je godinama vodio restoran Laganini na Paklenim otocima, gdje je stvarao nevjerojatna jela koristeći starinske recepte, služeći ih više nego zadovoljnoj plejadi “elitnih bogataša” iz cijelog svijeta, piše Jutarnji.

Frontmena grupe U2, Bona Voxa, raspametio je svojim jelima, a samo neka koja je kušao su: dimljeni rižoto s karameliziranim sladoledom od paškog sira, viški škampi u posebnoj buzari od prošeka, te carpaccio od svježe jadranske tune punjen guščjom jetrom.

Uoči Velikog petka, kao nadahnuće za akciju u kuhinji donosimo Zirojevićeve recepte za nekoliko ribljih jela. 


Bakalar in bianco (pancetu dodajte po želji, a samo sutra možete je i prigodno izostaviti)


Trebat će vam:

400 g mesa kuhanog bakalara

100 g oguljenih krumpira

50 g peršina

30 g češnjaka

300 ml maslinova ulja

80 g pancete (ukoliko je želite)

sol i papar


Priprema:

U prigodnu posudu stavite oguljeni krumpir izrezan na krupnije i na krupno rezani kuhani bakalar i stavite kuhati na srednju vatru. Kada krumpir omekša sve procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem i začinite sa soli i paprom. Tucite dok ne dobijete lijepo formiranu kremu.

Na tavici prepržite na tanko izrezanu pancetu i pržite dok ne zahrska (postane hrskava), ocijedite i razmrvite na krupnije i pospite po bakalaru. Vruću masnoću prelijte preko bakalara.

---

image
Bakalar bianco
Ante Čizmić/Cropix
---


Marinirana tuna i povrće

Trebat će vam:

file tune

tikvica

mrkva

Priprema:

Tikvice dobro operite, mrkvu ogulite. Tanko ih narežite (najbolje uz pomoć nožića za guljenje povrća). Marinirajte ih sokom od naranče.

U međuvremenu file tune narežite na kockice i marinirajte ga u mješavini balzamičnog octa, maslinova ulja i soja umaka.

Poslažite na tanjur tunu i roladice od mariniranog povrća i ukrasite lažnim aioli umakom.


---

image
Tuna s mariniranim povrćem
---


SAVJET CHEFA ZIROJEVIĆA: Uz ovo jelo poslužite "lažni aioli umak" koji ćete napraviti tako da 300 ml ulja i 100 ml mlijeka miksate štapnim mikserom 5-7 sekundi. Stvorit će se gusta krema. Želite li je aromatizirati, prije miksanja dodajte ili sasjeckani češnjak ili listiće bosiljka.


Rižoto s kozicama i škampima

Trebat će vam:

250 g maslaca

500 g riže za rižoto

100 ml slatkastog bijelog vina

3 češnja češnjaka

300 g očišćenih jadranskih kozica

100 g očišćenih jadranskih škampa

100 g tartara od škampa

sol i papar

150 g rukole

šaka pinjola

100 g sušene rajčice iz maslinova ulja

otprilike 500 ml temeljca


Priprema:

Škampe namijenjene za tartar sitno nasjeckajte i prelijte sokom od naranče i malo maslinova ulja, pa ostavite da se mariniraju. U dubljoj posudi rastopite 150 g maslaca i malo maslinova ulja. Dodajte rižu i pržite je nekoliko minuta uz stalno miješanje.

Zalijte je bijelim vinom, pa kad alkohol ispari, počnite uz stalno miješanje dodavati onoliko temeljca koliko ga riža upija.

Dodajte potom očišćene kozice, sjeckani češnjak i malo zalijte maslinovim uljem. Potom dodajte sušene rajčice i nastavite miješati.

Dodajte očišćene škampe i miješajte te zalijevajte temeljcem.

Kad je riža kuhana (probajte je, duljina kuhanja ovisi o vrsti riže i vašem ukusu, volite li je "pod zub" ili malo mekaniju, a kako se kuha s ostalim sastojcima, vrijeme kuhanja je uvijek dulje nego što piše na pakiranju), umiješajte rukolu i na kraju ostatak maslaca izrezanog na kockice.

Rižoto rasporedite po tanjurima i na svaki stavite žličnjak tartara od škampa. Chef Zirojević odaje i tajnu: zamrznuo je dvije kamenice, pa ih je poput tartufa naribao povrh svake porcije rižota!

---

image
Rižoto od kozica i škampi
Marko Miščević/Cropix
---

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Tom Dubravec/Cropix  Ante Čizmić/Cropix Marko Miščević/Cropix
Tom Dubravec/Cropix
Hrvoje Zirojević u elementu
Ante Čizmić/Cropix
Bakalar bianco

Tuna s mariniranim povrćem
Marko Miščević/Cropix
Rižoto od kozica i škampi
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StoryEditorOCM
LifestyleBLAGDANSKI STOL

Veliki petak: inspirirajte se receptima kuharskog maga Hrvoja Zirojevića. Od bakalara, preko ‘brzopotezne‘ tune s povrćem do rižota

Piše Šibenski.hr
2. travnja 2021. - 10:37

Vjerujemo kako vas s Hrvojem Zirojevićem ne treba posebno upoznavati. Radi se o jednom od najboljih hrvatskih chefova, koji je godinama vodio restoran Laganini na Paklenim otocima, gdje je stvarao nevjerojatna jela koristeći starinske recepte, služeći ih više nego zadovoljnoj plejadi “elitnih bogataša” iz cijelog svijeta, piše Jutarnji.

Frontmena grupe U2, Bona Voxa, raspametio je svojim jelima, a samo neka koja je kušao su: dimljeni rižoto s karameliziranim sladoledom od paškog sira, viški škampi u posebnoj buzari od prošeka, te carpaccio od svježe jadranske tune punjen guščjom jetrom.

Uoči Velikog petka, kao nadahnuće za akciju u kuhinji donosimo Zirojevićeve recepte za nekoliko ribljih jela. 


Bakalar in bianco (pancetu dodajte po želji, a samo sutra možete je i prigodno izostaviti)


Trebat će vam:

400 g mesa kuhanog bakalara

100 g oguljenih krumpira

50 g peršina

30 g češnjaka

300 ml maslinova ulja

80 g pancete (ukoliko je želite)

sol i papar


Priprema:

U prigodnu posudu stavite oguljeni krumpir izrezan na krupnije i na krupno rezani kuhani bakalar i stavite kuhati na srednju vatru. Kada krumpir omekša sve procijedite, dodajte na sitno izrezan peršin i češnjak.

Dobro podlijte maslinovim uljem i začinite sa soli i paprom. Tucite dok ne dobijete lijepo formiranu kremu.

Na tavici prepržite na tanko izrezanu pancetu i pržite dok ne zahrska (postane hrskava), ocijedite i razmrvite na krupnije i pospite po bakalaru. Vruću masnoću prelijte preko bakalara.

image
Bakalar bianco
Ante Čizmić/Cropix


Marinirana tuna i povrće

Trebat će vam:

file tune

tikvica

mrkva

Priprema:

Tikvice dobro operite, mrkvu ogulite. Tanko ih narežite (najbolje uz pomoć nožića za guljenje povrća). Marinirajte ih sokom od naranče.

U međuvremenu file tune narežite na kockice i marinirajte ga u mješavini balzamičnog octa, maslinova ulja i soja umaka.

Poslažite na tanjur tunu i roladice od mariniranog povrća i ukrasite lažnim aioli umakom.


image
Tuna s mariniranim povrćem


SAVJET CHEFA ZIROJEVIĆA: Uz ovo jelo poslužite "lažni aioli umak" koji ćete napraviti tako da 300 ml ulja i 100 ml mlijeka miksate štapnim mikserom 5-7 sekundi. Stvorit će se gusta krema. Želite li je aromatizirati, prije miksanja dodajte ili sasjeckani češnjak ili listiće bosiljka.


Rižoto s kozicama i škampima

Trebat će vam:

250 g maslaca

500 g riže za rižoto

100 ml slatkastog bijelog vina

3 češnja češnjaka

300 g očišćenih jadranskih kozica

100 g očišćenih jadranskih škampa

100 g tartara od škampa

sol i papar

150 g rukole

šaka pinjola

100 g sušene rajčice iz maslinova ulja

otprilike 500 ml temeljca


Priprema:

Škampe namijenjene za tartar sitno nasjeckajte i prelijte sokom od naranče i malo maslinova ulja, pa ostavite da se mariniraju. U dubljoj posudi rastopite 150 g maslaca i malo maslinova ulja. Dodajte rižu i pržite je nekoliko minuta uz stalno miješanje.

Zalijte je bijelim vinom, pa kad alkohol ispari, počnite uz stalno miješanje dodavati onoliko temeljca koliko ga riža upija.

Dodajte potom očišćene kozice, sjeckani češnjak i malo zalijte maslinovim uljem. Potom dodajte sušene rajčice i nastavite miješati.

Dodajte očišćene škampe i miješajte te zalijevajte temeljcem.

Kad je riža kuhana (probajte je, duljina kuhanja ovisi o vrsti riže i vašem ukusu, volite li je "pod zub" ili malo mekaniju, a kako se kuha s ostalim sastojcima, vrijeme kuhanja je uvijek dulje nego što piše na pakiranju), umiješajte rukolu i na kraju ostatak maslaca izrezanog na kockice.

Rižoto rasporedite po tanjurima i na svaki stavite žličnjak tartara od škampa. Chef Zirojević odaje i tajnu: zamrznuo je dvije kamenice, pa ih je poput tartufa naribao povrh svake porcije rižota!

image
Rižoto od kozica i škampi
Marko Miščević/Cropix
11. svibanj 2024 21:35