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Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo.

Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik News, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Recept za šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom, a recept je za jednu kilu pa se sve množi s brojem osoba koje će brudet jesti.

Također je važno znati kako se ovo jelo zove brudet, ali se zato slaže kao, primjerice, lazanje, francuski krumpir ili bilo koji drugi složenac.

Postupak:

Dagnje se stave na vatru u suhi lonac da se otvore. Kada se otvore, iz školjki se izvadi meso, a školjke se bace.

U lonac se zatim doda maslinovo ulje da pokrije dno. Na ulje se stavi na kolutove izrezana kapulica (mladi luk), a može i kapula (luk) i malo iglica od ružmarina. Neki stave i list lovora natučen batom.

Na to se stavi meso dagnji, a povrh njih na kolute narezana rajčica, što zrelija to bolja. Na rajčicu zatim idu kolutovi mladog luka ili luka, ružmarin i lovor. Zatim opet ide red mesa dagnji i povrh njih rajčica.

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Saša Burić/Cropix
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Kada je sve složeno kako treba, zalije se s 3 decilitra maslinova ulja i 3 decilitra bijelog vina po kilogramu dagnji.

Posuda s ovako pripremljenim brudetom od dagnji stavi se na skroz slabu vatru i ostavi da se kuha dok luk ne omekša, a rajčica ne pusti sok. "U starim šibenskim kućama ovaj se brudet od pidoća kusa preliven preko feta kruha u dubljem pijatu, a u bolje stojećim kućama s maništrom", navodi Šibenski News.

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image
Saša Burić/Cropix
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ZLATNI SAVJETI:

Ako je posuda manja, mora biti viša kako bi se u nju moglo složiti više slojeva, jer po receptu za ovaj brudet treba napraviti najmanje tri sloja.

! Neki ovaj brudet začine i paprom, a soliti se mora oprezno jer dagnje znaju biti slane (ipak dolaze iz mora i ne ispiru se).

Da bismo u potpunosti uživali u okusima ovog jela, ipak je malo prerano, jer treba pričekati sezonu rajčice, a i ljeto, jer su upravo tada za punog mjeseca dagnje najbogatije mesom.

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Za Otvoreno more pišu Tonka Alujević i Edo Šegvić, na pitanja čitatelja odgovara Alen Soldo. Pogledajte i predivne galerije Srđana Vrančića koji snima vrhunske podvodne fotografije, a na njima su najčešće tropske ribe i ostale egzotične morske životinje. 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Brudet od pidoća

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Brudet od pidoća

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Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo.

Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik News, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Recept za šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom, a recept je za jednu kilu pa se sve množi s brojem osoba koje će brudet jesti.

Također je važno znati kako se ovo jelo zove brudet, ali se zato slaže kao, primjerice, lazanje, francuski krumpir ili bilo koji drugi složenac.

Postupak:

Dagnje se stave na vatru u suhi lonac da se otvore. Kada se otvore, iz školjki se izvadi meso, a školjke se bace.

U lonac se zatim doda maslinovo ulje da pokrije dno. Na ulje se stavi na kolutove izrezana kapulica (mladi luk), a može i kapula (luk) i malo iglica od ružmarina. Neki stave i list lovora natučen batom.

Na to se stavi meso dagnji, a povrh njih na kolute narezana rajčica, što zrelija to bolja. Na rajčicu zatim idu kolutovi mladog luka ili luka, ružmarin i lovor. Zatim opet ide red mesa dagnji i povrh njih rajčica.

---

image
Saša Burić/Cropix
---

Kada je sve složeno kako treba, zalije se s 3 decilitra maslinova ulja i 3 decilitra bijelog vina po kilogramu dagnji.

Posuda s ovako pripremljenim brudetom od dagnji stavi se na skroz slabu vatru i ostavi da se kuha dok luk ne omekša, a rajčica ne pusti sok. "U starim šibenskim kućama ovaj se brudet od pidoća kusa preliven preko feta kruha u dubljem pijatu, a u bolje stojećim kućama s maništrom", navodi Šibenski News.

---

image
Saša Burić/Cropix
---

ZLATNI SAVJETI:

Ako je posuda manja, mora biti viša kako bi se u nju moglo složiti više slojeva, jer po receptu za ovaj brudet treba napraviti najmanje tri sloja.

! Neki ovaj brudet začine i paprom, a soliti se mora oprezno jer dagnje znaju biti slane (ipak dolaze iz mora i ne ispiru se).

Da bismo u potpunosti uživali u okusima ovog jela, ipak je malo prerano, jer treba pričekati sezonu rajčice, a i ljeto, jer su upravo tada za punog mjeseca dagnje najbogatije mesom.

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Saša Burić/Cropix Saša Burić/Cropix Saša Burić/Cropix Saša Burić/Cropix Saša Burić/Cropix Saša Burić/Cropix
Saša Burić/Cropix

Brudet od pidoća

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StoryEditorOCM

S OKUSOM SOLIU Šibeniku među spisima iz 19. stoljeća pronađen neobičan recept za brudet od pidoća, evo kako se radi

Piše Dobra hrana
31. ožujka 2023. - 08:09

Kako su Šibenčani kuhali brudet od dagnji (pidoća, pizdica, kućica, kunjka, pajića, mušula...) prije gotovo stoljeća i pol otkrio je neobični recept koji je izronio iz tame prošlosti i bacio novo, drukčije svjetlo na šibensku gastronomiju i kulinarstvo.

Recept iz 1883. godine, kako piše kolega Stanko Ferić za Šibenik News, pronađen je među spisima šibenskog novinara i medijskog poduzetnika Manfreda Makale, koji je u ono vrijeme bio jedan od većih nakladnika novina u Kraljevini Jugoslaviji. Ovaj posve drugačiji recept za brudet od omiljenih školjki, baš kao i onaj za podravsku mazanicu, još je jednom pokazao koliko je bogata naša gastronomska baština.

Recept za šibenski brudet od pidoća

Za ovaj brudet treba vam jedan kilogram dagnji po osobi za stolom, a recept je za jednu kilu pa se sve množi s brojem osoba koje će brudet jesti.

Također je važno znati kako se ovo jelo zove brudet, ali se zato slaže kao, primjerice, lazanje, francuski krumpir ili bilo koji drugi složenac.

Postupak:

Dagnje se stave na vatru u suhi lonac da se otvore. Kada se otvore, iz školjki se izvadi meso, a školjke se bace.

U lonac se zatim doda maslinovo ulje da pokrije dno. Na ulje se stavi na kolutove izrezana kapulica (mladi luk), a može i kapula (luk) i malo iglica od ružmarina. Neki stave i list lovora natučen batom.

Na to se stavi meso dagnji, a povrh njih na kolute narezana rajčica, što zrelija to bolja. Na rajčicu zatim idu kolutovi mladog luka ili luka, ružmarin i lovor. Zatim opet ide red mesa dagnji i povrh njih rajčica.

image
Saša Burić/Cropix

Kada je sve složeno kako treba, zalije se s 3 decilitra maslinova ulja i 3 decilitra bijelog vina po kilogramu dagnji.

Posuda s ovako pripremljenim brudetom od dagnji stavi se na skroz slabu vatru i ostavi da se kuha dok luk ne omekša, a rajčica ne pusti sok. "U starim šibenskim kućama ovaj se brudet od pidoća kusa preliven preko feta kruha u dubljem pijatu, a u bolje stojećim kućama s maništrom", navodi Šibenski News.

image
Saša Burić/Cropix

ZLATNI SAVJETI:

Ako je posuda manja, mora biti viša kako bi se u nju moglo složiti više slojeva, jer po receptu za ovaj brudet treba napraviti najmanje tri sloja.

! Neki ovaj brudet začine i paprom, a soliti se mora oprezno jer dagnje znaju biti slane (ipak dolaze iz mora i ne ispiru se).

Da bismo u potpunosti uživali u okusima ovog jela, ipak je malo prerano, jer treba pričekati sezonu rajčice, a i ljeto, jer su upravo tada za punog mjeseca dagnje najbogatije mesom.

14. svibanj 2024 10:44