stdClass Object ( [id] => 1134495 [title] => Zvijezdu Večere za pet na Instagramu prati 27 tisuća ljudi! Fitness instruktorica Kata iz Skradina otkrila nam je recepte za čuveni rižot i tortu [alias] => dali-joj-najlosije-ocjene-a-na-instagramu-je-prati-27-tisuca-ljudi-fitness-instruktorica-kata-iz-skradina-otkrila-nam-je-recepte-za-cuveni-rizot-i-tortu [catid] => 351 [published] => 1 [introtext] => [fulltext] =>

Mlada televizijska zvijezda s RTL-a Katarina Paić diplomirala je ekonomiju i menadžment, a radi kao turistička djelatnica te kao fitness instruktorica u teretani. Ima i Instagram profil na kojemu je prati 27 tisuća ljudi, a ona ih savjetuje o kuhanju, prehrani i vježbanju.

Prilikom kušanja njezina rižota u emisiji "Večera za 5" gosti nisu bili baš oduševljeni jer su smatrali da je rižot mlade kuharice iz Skradina Katarine Paić pregust i težak. No, upravo je to i bit skradinskog rižota, da se to teleće meso skroz stopi s ostalim sastojcima pa kad se doda riža, to ima poseban okus. Obje smo delicije pripremili i uvjerili se u njihov izvanredan okus. I uživali u njima...

- Moja reakcija na negodovanje pojedinih gledatelja na internetu bila je blagi šok jer i sama volim jesti skradinski rižot. Uostalom, svatko tko ga je jedan put probao, kaže da ga želi opet jesti - veli nam Katarina Paić. Posebno za naše čitatelje prezentirala ja recepte (sa sastojcima i načinom priprave) ovih dviju delikatesa.

Skradinski rižot

Sastojci:

teleća ruža (but)

luk

riža

sol, papar, muškatni oraščić

sir - Grana Padano

Za temeljac:

kopun (pivac, govedina)

junetina, govedina za juhu

korjenasto povrće: mrkva, peršin, celer, peršinov list, list kelja i zelja

Vegeta, papar, sol

PRIPREMA

Skuhati temeljac od navedenih sastojaka na laganoj vatri.

Na masnoći dinstati nasjeckan luk pa dodati teletinu narezanu na kockice.

Dinstati uz podlijevanje temeljcem minimalno šest do osam sati. Posoliti.

Meso će se raspasti i pretvoriti u smjesu nalik pašteti.

Dodati potom rižu i podlijevati temeljcem dok ne bude kuhana.

Začiniti solju, paprom i muškatnim oraščićem.

Posuti naribanim sirom netom prije posluživanja

Skradinska torta

Postupak

12 jaja - odvojiti bjelanjke od žutanjaka.

Posebno tući šećer (35 dag) sa žutanjcima i u to dodati liker od ruže.

Izribati koricu limuna i naranče i dodati je u 45 dag mljevenih oraha.

U izmiksane bjelanjke i žutanjke dodati mljevene orahe, sve pomiješati kuhačom i preliti u kalup.

Staviti peći na 170 stupnjeva 45 minuta.

Poslije premazati marmeladom od murve ili čokoladom.

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Mlada televizijska zvijezda s RTL-a Katarina Paić diplomirala je ekonomiju i menadžment, a radi kao turistička djelatnica te kao fitness instruktorica u teretani. Ima i Instagram profil na kojemu je prati 27 tisuća ljudi, a ona ih savjetuje o kuhanju, prehrani i vježbanju.

Prilikom kušanja njezina rižota u emisiji "Večera za 5" gosti nisu bili baš oduševljeni jer su smatrali da je rižot mlade kuharice iz Skradina Katarine Paić pregust i težak. No, upravo je to i bit skradinskog rižota, da se to teleće meso skroz stopi s ostalim sastojcima pa kad se doda riža, to ima poseban okus. Obje smo delicije pripremili i uvjerili se u njihov izvanredan okus. I uživali u njima...

- Moja reakcija na negodovanje pojedinih gledatelja na internetu bila je blagi šok jer i sama volim jesti skradinski rižot. Uostalom, svatko tko ga je jedan put probao, kaže da ga želi opet jesti - veli nam Katarina Paić. Posebno za naše čitatelje prezentirala ja recepte (sa sastojcima i načinom priprave) ovih dviju delikatesa.

Skradinski rižot

Sastojci:

teleća ruža (but)

luk

riža

sol, papar, muškatni oraščić

sir - Grana Padano

Za temeljac:

kopun (pivac, govedina)

junetina, govedina za juhu

korjenasto povrće: mrkva, peršin, celer, peršinov list, list kelja i zelja

Vegeta, papar, sol

PRIPREMA

Skuhati temeljac od navedenih sastojaka na laganoj vatri.

Na masnoći dinstati nasjeckan luk pa dodati teletinu narezanu na kockice.

Dinstati uz podlijevanje temeljcem minimalno šest do osam sati. Posoliti.

Meso će se raspasti i pretvoriti u smjesu nalik pašteti.

Dodati potom rižu i podlijevati temeljcem dok ne bude kuhana.

Začiniti solju, paprom i muškatnim oraščićem.

Posuti naribanim sirom netom prije posluživanja

Skradinska torta

Postupak

12 jaja - odvojiti bjelanjke od žutanjaka.

Posebno tući šećer (35 dag) sa žutanjcima i u to dodati liker od ruže.

Izribati koricu limuna i naranče i dodati je u 45 dag mljevenih oraha.

U izmiksane bjelanjke i žutanjke dodati mljevene orahe, sve pomiješati kuhačom i preliti u kalup.

Staviti peći na 170 stupnjeva 45 minuta.

Poslije premazati marmeladom od murve ili čokoladom.

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RTL/Screenshot, Cropix
RTL/Screenshot, Cropix
Katarina Paić diplomirala je ekonomiju i menadžment, a radi kao turistička djelatnica te kao fitness instruktorica u teretani. Na Instagramu je prati 27 tisuća ljudi
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Zanimljivostiposeban okus

Zvijezdu Večere za pet na Instagramu prati 27 tisuća ljudi! Fitness instruktorica Kata iz Skradina otkrila nam je recepte za čuveni rižot i tortu

Piše Joško Dadić/SD
12. listopada 2021. - 18:46
Katarina Paić diplomirala je ekonomiju i menadžment, a radi kao turistička djelatnica te kao fitness instruktorica u teretani. Na Instagramu je prati 27 tisuća ljudiRTL/Screenshot, Cropix

Mlada televizijska zvijezda s RTL-a Katarina Paić diplomirala je ekonomiju i menadžment, a radi kao turistička djelatnica te kao fitness instruktorica u teretani. Ima i Instagram profil na kojemu je prati 27 tisuća ljudi, a ona ih savjetuje o kuhanju, prehrani i vježbanju.

Prilikom kušanja njezina rižota u emisiji "Večera za 5" gosti nisu bili baš oduševljeni jer su smatrali da je rižot mlade kuharice iz Skradina Katarine Paić pregust i težak. No, upravo je to i bit skradinskog rižota, da se to teleće meso skroz stopi s ostalim sastojcima pa kad se doda riža, to ima poseban okus. Obje smo delicije pripremili i uvjerili se u njihov izvanredan okus. I uživali u njima...

- Moja reakcija na negodovanje pojedinih gledatelja na internetu bila je blagi šok jer i sama volim jesti skradinski rižot. Uostalom, svatko tko ga je jedan put probao, kaže da ga želi opet jesti - veli nam Katarina Paić. Posebno za naše čitatelje prezentirala ja recepte (sa sastojcima i načinom priprave) ovih dviju delikatesa.

Skradinski rižot

Sastojci:

teleća ruža (but)

luk

riža

sol, papar, muškatni oraščić

sir - Grana Padano

Za temeljac:

kopun (pivac, govedina)

junetina, govedina za juhu

korjenasto povrće: mrkva, peršin, celer, peršinov list, list kelja i zelja

Vegeta, papar, sol

PRIPREMA

Skuhati temeljac od navedenih sastojaka na laganoj vatri.

Na masnoći dinstati nasjeckan luk pa dodati teletinu narezanu na kockice.

Dinstati uz podlijevanje temeljcem minimalno šest do osam sati. Posoliti.

Meso će se raspasti i pretvoriti u smjesu nalik pašteti.

Dodati potom rižu i podlijevati temeljcem dok ne bude kuhana.

Začiniti solju, paprom i muškatnim oraščićem.

Posuti naribanim sirom netom prije posluživanja

Skradinska torta

Postupak

12 jaja - odvojiti bjelanjke od žutanjaka.

Posebno tući šećer (35 dag) sa žutanjcima i u to dodati liker od ruže.

Izribati koricu limuna i naranče i dodati je u 45 dag mljevenih oraha.

U izmiksane bjelanjke i žutanjke dodati mljevene orahe, sve pomiješati kuhačom i preliti u kalup.

Staviti peći na 170 stupnjeva 45 minuta.

Poslije premazati marmeladom od murve ili čokoladom.

18. svibanj 2024 07:55