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[title] => Znate li napraviti cancarele? Recept je puno stariji i zanimljiviji nego što mislite, evo što ide u dodatak koji i najbezvezniju juhu pretvara u ukusno i kripno jelo
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Bistra juha, ako nije od vrhunskog mesa, hajdemo to odmah priznati, baš i nije neka poslastica. U redu, može biti ukusna, ali je li baš zanimljiva? No ako toj juhi dodate cancarele, dojam je puno ugodniji.
Ne znate što su cancarele? Mnogi bi vam ko iz topa odgovorili da je to ono što su naše bake i njihove bake stavljale u juhu umjesto manistre i još bi vas, vjerojatno, stali uvjeravati da je to staro dalmatinsko jelo.
Ali nije. Ne samo da se sprema i na ostatku naše obale, nego i u unutrašnjosti, samo pod nazivom kapanci, uljevuše i ljevanci. Cancarele puno bolje zvuči, no ni taj naziv nismo smislili mi u Dalmaciji, nego smo ga posudili od Talijana, kao, uostalom i recept.
Ako u Dalmaciji pomiješate brašno, jaja i malo mlake vode pa to ulijete u juhu, dobit ćete cancarele. Napravite li isto u Italiji, dogodilo bi se isto, ali bi se pisale 'zanzarelle' ili 'zanzaréle'.
Naziv se spominje u kuharicama iz davne 1500 i neke, a jedan od njih navodi da se rade od jaja i ribanog sira.
'Za napraviti deset juha s cancarelama, uzmi 12 jaja i pola kila dobrog sira, naribanog. Sve dobro promiješaj i uzmi glinenu posudu punu dobre juhe koja je žuta od šafrana. Kad juha uzavre ulij ovo u nju', stoji u kuharici koju je 1596. napisao Altobello Salicato.
Drugi starinski talijanski recept traži da se pomiješaju 6 jaja, 225 ribanog sira grana padano, 150 grama prezle, prstohvat šafrana i malo soli. Dobivena smjesa ulije se dvije litre kipuće juhe, mesne ili povrtne.
Cancarele s ribanim sirom i šafranom?
Stvarno ne zvuči loše i vrijedilo bi isprobati, no kod nas su se spravljale ovako: uzmu se 1 do dva jaja pa se dobro žbate, a onda im se pomalo dodaju 2-3 žlice brašna. Ako je pregusto dolije se malo mlake vode. Malo se posoli pa se sve dobro pomiješa. Smjesa mora lako kliziti sa žlice, a spušta se polako u juhu koja lagano vrije pomoću žličice.
Neki savjetuju da su bolje ako odstoje sat vremena i da ih je bolje spuštati u juhu s visine, da bi bile tanke i duge, drugi da juha treba biti tek gotovo kipuća. Dok se cancarele kuhaju, juha se ne miješa, a gotove su 2-3 minute nakon što isplivaju na površinu.
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[cleanTitle] => Znate li napraviti cancarele? Recept je puno stariji i zanimljiviji nego što mislite, evo što ide u dodatak koji i najbezvezniju juhu pretvara u ukusno i kripno jelo
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Bistra juha, ako nije od vrhunskog mesa, hajdemo to odmah priznati, baš i nije neka poslastica. U redu, može biti ukusna, ali je li baš zanimljiva? No ako toj juhi dodate cancarele, dojam je puno ugodniji.
Ne znate što su cancarele? Mnogi bi vam ko iz topa odgovorili da je to ono što su naše bake i njihove bake stavljale u juhu umjesto manistre i još bi vas, vjerojatno, stali uvjeravati da je to staro dalmatinsko jelo.
Ali nije. Ne samo da se sprema i na ostatku naše obale, nego i u unutrašnjosti, samo pod nazivom kapanci, uljevuše i ljevanci. Cancarele puno bolje zvuči, no ni taj naziv nismo smislili mi u Dalmaciji, nego smo ga posudili od Talijana, kao, uostalom i recept.
Ako u Dalmaciji pomiješate brašno, jaja i malo mlake vode pa to ulijete u juhu, dobit ćete cancarele. Napravite li isto u Italiji, dogodilo bi se isto, ali bi se pisale 'zanzarelle' ili 'zanzaréle'.
Naziv se spominje u kuharicama iz davne 1500 i neke, a jedan od njih navodi da se rade od jaja i ribanog sira.
'Za napraviti deset juha s cancarelama, uzmi 12 jaja i pola kila dobrog sira, naribanog. Sve dobro promiješaj i uzmi glinenu posudu punu dobre juhe koja je žuta od šafrana. Kad juha uzavre ulij ovo u nju', stoji u kuharici koju je 1596. napisao Altobello Salicato.
Drugi starinski talijanski recept traži da se pomiješaju 6 jaja, 225 ribanog sira grana padano, 150 grama prezle, prstohvat šafrana i malo soli. Dobivena smjesa ulije se dvije litre kipuće juhe, mesne ili povrtne.
Cancarele s ribanim sirom i šafranom?
Stvarno ne zvuči loše i vrijedilo bi isprobati, no kod nas su se spravljale ovako: uzmu se 1 do dva jaja pa se dobro žbate, a onda im se pomalo dodaju 2-3 žlice brašna. Ako je pregusto dolije se malo mlake vode. Malo se posoli pa se sve dobro pomiješa. Smjesa mora lako kliziti sa žlice, a spušta se polako u juhu koja lagano vrije pomoću žličice.
Neki savjetuju da su bolje ako odstoje sat vremena i da ih je bolje spuštati u juhu s visine, da bi bile tanke i duge, drugi da juha treba biti tek gotovo kipuća. Dok se cancarele kuhaju, juha se ne miješa, a gotove su 2-3 minute nakon što isplivaju na površinu.
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13. svibanj 2024 15:40
