{"id":5503,"date":"2023-04-12T00:16:09","date_gmt":"2023-04-12T00:16:09","guid":{"rendered":"https:\/\/crodestinations.com\/hr\/?p=5503"},"modified":"2023-04-12T00:16:09","modified_gmt":"2023-04-12T00:16:09","slug":"sezona-je-divljih-sparoga-chef-zeljko-markus-iz-kastva-otkriva-kako-ih-brati-i-pripremati","status":"publish","type":"post","link":"https:\/\/crodestinations.com\/hr\/sezona-je-divljih-sparoga-chef-zeljko-markus-iz-kastva-otkriva-kako-ih-brati-i-pripremati\/","title":{"rendered":"SEZONA JE DIVLJIH \u0160PAROGA: Chef \u017deljko Markus iz Kastva otkriva kako ih brati i pripremati"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Zazelenila je prekrasna Kastavska \u0161uma, a mnoge dijelove prekrila je \u0161paro\u017eina. Rije\u010d je o bodljikavim grmlju koje je mnogim iskusnim poznavateljima \u0161umskog blaga pokazatelj da su po\u010dele \u0161paroge. <\/strong><\/p>\n

Jedan od njih je i Chef \u017deljko Markus, kreativni virtuoz koji ve\u0107 deset godina u svojoj kuhinji u podrumu Bistroa O\u0161tarije Fortica priprema prava remek djela na tanjuru koriste\u0107i lokalne i sezonske namirnice. <\/p>\n

\"\"<\/p>\n

Za njega je vjesnik prolje\u0107a i po\u010detak kreativnog pripremanja hrane svakako po\u010detak sezone \u0161paroga koja \u0107e trajati sve do polovine lipnja.<\/p>\n

“Mi vam svaki dan idemo u \u0161umu ovih dana i beremo \u0161paroge”, ka\u017ee nam \u017deljko vode\u0107i do mjesta gdje se skrivaju zelene stabljike ovog povr\u0107a dodaju\u0107i kako je Kvarner odli\u010dno mjesto za rast \u0161paroga. <\/p>\n

“Ima uvijek dovoljno vlage (zamislite na Kvarneru svaka tri dana pljusne ki\u0161a), ali i sunca, te se ovaj dio Hrvatske nalazi u zavjetrini. Iako je rije\u010d o divljim \u0161parogama, nje\u017ene su i tra\u017ee odre\u0111ene uvjete kako bi obilno rodile”, ka\u017ee \u017deljko, dodaju\u0107i kad je za vrijeme sun\u010danih dana nevjerojatno vidjeti da ujutro i predve\u010der na istom mjestu mo\u017eete na\u0107i \u0161parogu, ali i da se kad je bura i mrvicu hladnije \u0161paroge uvla\u010de ispod zemlje \u010dekaju\u0107i toplije dane. <\/p>\n

\u0160paroga se uvijek bere cijela, a prilikom pripreme se koristi cijeli zeljasti dio stabljike. Kad ih kupujete uvijek pazite da su stabljike zelene i mekane treba da uspravno stoje. To je znak da je \u0161paroga svje\u017ee ubrana.<\/p>\n

\"\"<\/p>\n

\u0160paroge su ovih dana zvijezde ponude Bistroa O\u0161tarije Fortica. U ponudi su klasi\u010dna fritaja koja je sinonim ukusnog obroka u rano prolje\u0107e na Kvarneru, ali i puno domi\u0161ljatija i kreativnija jela po kojima je ovaj chef poznat. <\/p>\n

Naime, kao \u0161kolovani kuhar s dugogodi\u0161njim iskustvom rada u Italiji i Sloveniji, ali i kreativac koji voli eksperimentirati namirnicama koje su sezonske <\/p>\n

\u017deljko se poput virtuoza igra u svojoj kuhinji. \u0160paroge tako sljubljuje sa skutom s U\u010dke, \u0161koljkama i ribom, finim odrescima uz koje poslu\u017euje mouse od \u0161paroga kao prilog ili svje\u017ee u kombinaciji s \u010dokoladnim mousseom u desertu s kojim ovih dana zavr\u0161avaju brojni ru\u010dkovi. <\/p>\n

“\u0160paroga je za mene veliki izazov jer se lako sljubljuje sa svime. Fine su i izda\u0161ne u fritaji od doma\u0107ih jaja, dobro se sla\u017eu i s ribom, mogu u ri\u017eoto. Vjerovali ili ne – \u0161paroge se sla\u017eu sa svime. Ona je gastro kameleonka \u0161to ja u Fortici koristim. Naime, igram se svaki dan s razli\u010ditim sljubljivanjima \u0161paroge s ostalim namirnicama – probao sam je povezati s jagodom u predjelu sa skutom, s tjesteninom sa svim mesima. Ma ba\u0161 pa\u0161e uz sve”, ka\u017ee ovaj popularni chef zbog kojeg sve vi\u0161e kontinentalaca, ali i susjednih Slovenaca dolazi u Kastav kako bi uz prekrasan pogled na Kvarner u\u017eivali u prefinim delicijama. <\/p>\n

“Budi se priroda i ja se najvi\u0161e veselim toj raznolikosti na tanjuru! Uz \u0161paroge, sada mi je posebno zanimljivo i lisnato povr\u0107e – inspirativan mi je mladi radi\u010d od kojeg radim ri\u017eoto ili poham listove kao prilog, beremo i cijeli spektar gljiva (trubice, smr\u010dak, vrganji) koje se odli\u010dno spajaju s morskom ribom. Od sredine prolje\u0107a pa sve do jeseni na na\u0161im se tanjurima sljubljuje more i gorje. Svaki dan imam neku nov ideju kako bih spremio ovo ili ono \u0161to su prepoznali mnogi zaljubljenici u na\u0161e menije pa stalno dolaze \u017eele\u0107i vidjeti \u0161to sam novo pripremio”, dodaje \u017deljko i na kraju, za sve one ljubitelje \u0161paroga, daje tri jednostavna recepta kako ovo povr\u0107e ubaciti u ne\u0161to \u0161to se mo\u017ee pripremiti kod ku\u0107e. <\/p>\n

Naravno, uvijek je sla\u0111e na njegovoj terasi i uz njegov zarazan osmijeh kojeg ne skida dok kuha, ali i dok gostima servira nude\u0107i uz \u0161paroge na tanjuru i \u010da\u0161u fine istarske malvazije. <\/p>\n

 <\/p>\n

KRUH SA \u0160PAROGAMA <\/h3>\n

\"\"<\/p>\n

Sastojci:<\/strong>
\n▪ 1 kg bra\u0161na 00
\n▪ 14 grama suhog kvasca
\n▪ 1 \u017elica soli
\n▪ 2 dcl vode
\n▪ 1 dcl ulja
\n▪ 200 grama \u0161paroga <\/p>\n

Priprema:<\/strong>
\nZamijesiti klasi\u010dno kruh, na kraju u tijesto dodati svje\u017ee \u0161paroge, staviti u nama\u0161\u0107eni protvan i pe\u0107i sat vremena na 180 stupnjeva.<\/p>\n

 <\/p>\n

TELE\u0106I OSSOBUCO SA \u0160PAROGAMA NA KREMI OD CELERA I MASCARPONEA (za 4 osobe)<\/h3>\n

\"\"<\/p>\n

Sastojci:<\/strong>
\n▪ 1 kg tele\u0107e koljenice narezane
\n▪ 250 grama \u0161paroga
\n▪ 50 grama mladog luka
\n▪ 2 re\u017enja \u010de\u0161njaka
\n▪ temeljac od \u0161paroga <\/p>\n

Krema:<\/strong>
\n▪ 1 kg o\u010di\u0161\u0107enog korijena celera
\n▪ 100 grama mascarponea
\n▪ sol, papar, \u017elica maslinovog ulja <\/p>\n

Priprema:<\/strong>
\nKuhati ossobuco na 72 stupnja 12 sati. Na zagrijanoj masno\u0107i pr\u017eiti \u0161paroge, dodati mladi luk, \u010de\u0161njak te sljubiti sve pr\u017eene namirnice s kuhanim ossobucom. O\u010distiti celer te ga prokuhati u slanoj vodi da se ne raskuha, ohladiti. Miksati mascarpone i celer u nje\u017enu kremu, dodati sol i papar i maslinovo ulje te provu\u0107i kroz fino sito. Pjenicu poslu\u017eiti kao prilog. <\/p>\n

 <\/p>\n

PLJUKANCI SA \u0160PAROGAMA I \u0160KAMPIMA (4 osobe)<\/h3>\n

\"\"<\/p>\n

Sastojci:<\/strong>
\n▪ 600 grama doma\u0107ih pljukanaca
\n▪ 250 grama doma\u0107ih \u0161paroga
\n▪ 8 komada \u0161kampi srednje veli\u010dine
\n▪ 50 grama mladog luka
\n▪ dva re\u017enja \u010de\u0161njaka sitno nasjeckati
\n▪ temeljac od \u0161paroga <\/p>\n

Priprema:<\/strong>
\nNa zagrijanoj tavi pr\u017eiti \u0161kampe, izdvojiti ih te u tu masno\u0107u dodati mladi luk, \u010de\u0161njak i \u0161paroge te zajedno pr\u017eiti 20 sekundi lagano podlijevaju\u0107i temeljcem. U to dodati pljukance i kuhati desetak minuta. Pri zavr\u0161etku pet minuta prije staviti pr\u017eene \u0161kampe da pust okus i pove\u017eu sve namirnice. <\/p>\n

Foto: Nikola Zoko<\/strong> <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Zazelenila je prekrasna Kastavska \u0161uma, a mnoge dijelove prekrila je \u0161paro\u017eina. Rije\u010d je o bodljikavim<\/p>\n","protected":false},"author":1,"featured_media":5504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[193],"tags":[689,1130,362,1131],"class_list":["post-5503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro","tag-kastav","tag-pljukanci","tag-sparoge","tag-zeljko-markus"],"yoast_head":"\nSEZONA JE DIVLJIH \u0160PAROGA: Chef \u017deljko Markus iz Kastva otkriva kako ih brati i pripremati - CROdestinations<\/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:\/\/crodestinations.com\/hr\/sezona-je-divljih-sparoga-chef-zeljko-markus-iz-kastva-otkriva-kako-ih-brati-i-pripremati\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SEZONA JE DIVLJIH \u0160PAROGA: Chef \u017deljko Markus iz Kastva otkriva kako ih brati i pripremati - CROdestinations\" \/>\n<meta property=\"og:description\" content=\"Zazelenila je prekrasna Kastavska \u0161uma, a mnoge dijelove prekrila je \u0161paro\u017eina. 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