{"id":5289,"date":"2024-08-04T07:50:51","date_gmt":"2024-08-04T05:50:51","guid":{"rendered":"https:\/\/sdf.hr\/nada\/ljuti-umak\/"},"modified":"2024-08-04T07:58:35","modified_gmt":"2024-08-04T05:58:35","slug":"ljuti-umak","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/ljuti-umak\/","title":{"rendered":"Ljuti umak"},"content":{"rendered":"

Ljubiteljica sam ljutine \u010dilija u svim oblicima. \u010cesto ga koristim u su\u0161enom i mljevenom obliku i dodajem u gula\u0161e, paprika\u0161e, \u010du\u0161pajze ili grah sa suhim mesom. Sijem vlastiti \u010dili, a prijatelji ve\u0107 znaju da volim ljuto pa \u010desto do mene doluta i neka ekstremno ljuta papri\u010dica na probu. Vjerujem kako znate za slavne Carolinu Reaper, Trinidad Scorpion Moruga ili Habanero. Suprug i ja smo ih probali sve. On je hrabriji po tom pitanju, ali ni ja ne mogu odoljeti a da ne probam. One su stvarno ekstremno ljute i rijetki ljutoljupci ih koriste svakodnevno u jelima.<\/p>\n

Za onaj poseban gu\u0161t uz neki dobar steak <\/em>ili dodatak u jelima pravim ljuti umak od paprike i raj\u010dice s dodatkom \u010dilija. Umak je pikantan onoliko koliko \u010dilija stavite, a ako ne volite ljuto, mo\u017eete ga raditi u blagoj verziji sa slatkom paprikom. Izvrsno ide uz meso s ro\u0161tilja, odreske, pe\u010denja, krilca ili kao namaz za bruskete ili krekere. Gusto\u0107u umaka regulirate ukuhavanjem pa ako \u017eelite da bude vi\u0161e kao namaz, dulje ga kuhajte da teku\u0107ina ispari.<\/p>\n

 <\/p>\n

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

3 kg rog paprike (mo\u017eete koristiti i baburu, ali rog daje bolji okus, gusto\u0107u i boju)<\/p>\n

2 kg raj\u010dice<\/p>\n

2 kg ljubi\u010dastog luka<\/p>\n

3 glavice \u010de\u0161njaka<\/p>\n

2 jabuke ili 10 \u0161ljiva (mo\u017eete eksperimentirati pa koristiti i neko drugo vo\u0107e)<\/p>\n

\u010dili (koli\u010dina ovisi koliko ljuto \u017eelite)<\/p>\n

maslinovo ulje<\/p>\n

krupna sol<\/p>\n

za\u010dinsko bilje (ru\u017emarin, maj\u010dina du\u0161ica, origano…)<\/p>\n

\u0161e\u0107er<\/p>\n

vinski ocat ili balzami\u010dki ocat<\/p>\n

malo meda<\/p>\n

 <\/p>\n

Priprema:<\/strong><\/p>\n

Papriku prepolovite i odstranite sjemenke i peteljku. Raj\u010dicu tako\u0111er prepolovite. Luk o\u010distite i prepolovite. \u010ce\u0161njaku samo prepolovite glavice poprijeko. \u010cilijima odstranite sjemenke (ako su ekstremno ljuti, koristite rukavice). Jabuke ogulite i nare\u017eite na \u010detvrtine, \u0161ljive prepolovite i maknite ko\u0161ticu.<\/p>\n

Povr\u0107e i vo\u0107e stavite u lim na papir za pe\u010denja i pospite s malo maslinovog ulja, krupne soli i za\u010dinskog bilja. Pecite na 200 stupnjeva dok se paprike malo ne zapeku a ostalo povr\u0107e omek\u0161a. Umak \u0107e biti jo\u0161 bolje arome ako povr\u0107e ispe\u010dete na ro\u0161tilju jer \u0107e dobiti onu finu aromu dima.<\/p>\n

Pe\u010deno povr\u0107e istresite skupa sa sokom u dublju zdjelu. \u010ce\u0161njak samo pritisnite da iza\u0111e pe\u010deni dio pa ljuske odstranite. Kada se povr\u0107e ohladilo u soku od pe\u010denja, ide druga faza pripreme. U ve\u0107u zdjelu dodajte par \u017elica maslinovog ulja. Povr\u0107e propasirajte ili usitnite \u0161tapnim mikserom. Ja koristim blender. Smjesu zagrijavajte do klju\u010danja i zatim smanjite toplinu. Pazite, gusto je i zna \u0161pricati. Ku\u0161ajte pa prema ukusu dodajte soli i \u0161e\u0107era. Umak kuhajte do \u017eeljene gusto\u0107e uz stalno mije\u0161anje da vam ne zagori. Pred kraj kuhanja dodajte malo octa i dvije \u017elice meda.<\/p>\n

Teglice (koristim manje) operite, posu\u0161ite i stavite u pe\u0107nicu na 110 stupnjeva na pola sata. Vru\u0107e teglice pa\u017eljivo izvadite i odmah sipajte vru\u0107i umak te \u010dvrsto zatvorite. Teglice okrenite naopako i ostavite da se postepeno hlade. Tako pripremljen umak mo\u017ee dugo stajati na suhom i tamnom mjestu, ali nakon otvaranja ga \u010duvajte u hladnjaku te potro\u0161ite kroz nekoliko dana.<\/p>\n

Dobar tek!<\/p>\n

pi\u0161e Valentina Vukadinovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Umak je pikantan onoliko koliko \u010dilija stavite, a ako ne volite ljuto, mo\u017eete ga raditi u blagoj verziji sa slatkom paprikom. Izvrsno ide uz meso s ro\u0161tilja, odreske, pe\u010denja, krilca ili kao namaz za bruskete ili krekere<\/p>\n","protected":false},"featured_media":5288,"template":"","tags":[42],"atribut":[],"class_list":["post-5289","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nLjuti umak - SDF - Srpski demokratski forum<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sdf.hr\/hr\/nada\/ljuti-umak\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ljuti umak - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"Umak je pikantan onoliko koliko \u010dilija stavite, a ako ne volite ljuto, mo\u017eete ga raditi u blagoj verziji sa slatkom paprikom. 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