{"id":827,"date":"2024-10-18T12:43:28","date_gmt":"2024-10-18T12:43:28","guid":{"rendered":"https:\/\/sette-sorelle.com\/?p=827"},"modified":"2024-10-18T12:43:28","modified_gmt":"2024-10-18T12:43:28","slug":"there-is-not-much-sweetness-without-a-little-fat","status":"publish","type":"post","link":"https:\/\/sette-sorelle.com\/hr\/2024\/10\/18\/there-is-not-much-sweetness-without-a-little-fat\/","title":{"rendered":"Bez malo masti nema puno slasti"},"content":{"rendered":"<p><span>Status svinjske masti, kao po\u017eeljne ili nepo\u017eeljne namirnice, ve\u0107 se godinama povla\u010di po medijima te periodi\u010dki mijenja \u2013 dok se neki kunu u dobrobiti njezine konzumacije, neki je jo\u0161 uvijek izbjegavaju. \u010cinjenica je da su na\u0161i stari svinjsku mast redovito konzumirali i \u2013 uglavnom bili prili\u010dno zdraviji od nas.<\/span><\/p>\n<p><strong><span>Bogat izvor vitamina<\/span><\/strong><\/p>\n<p><span>Ona sama po sebi nikako nije ultimativno zlo ni u \u010dijoj kuhinji, no treba znati koliko je i kada jesti, a samu konzumaciju masti vrijedi kombinirati i s aktivnijim \u017eivotnim stilom. Mo\u017eda je to bio razlog \u0161to na\u0161i preci s njom nisu imali problema \u2013 vodili su mnogo aktivniji \u017eivot nego \u0161to ga mi vodimo danas, kada je on prili\u010dno sjedila\u010dki.<\/span><\/p>\n<p><span>Mast, naime, sadr\u017ei za na\u0161 organizam vrlo vrijedne sastojke \u2013 osim \u0161to je i sama bogata vitaminima A, D, i E, mast op\u0107enito poma\u017ee u apsorpciji vitamina. Talijani kao da su to otkrili mnogo prije nas pa su se prestali zbog toga \u017eivcirati te \u2013 bez imalo gri\u017enje savjesti \u2013 u\u017eivaju u guancialeu, ne\u010demu \u0161to \u0107e mnogi od nas zamijeniti za pancetu. No, to nije panceta.<\/span><\/p>\n<p><strong><span>Guanciale vs. panceta<\/span><\/strong><\/p>\n<p><span>Guanciale su posebno obra\u0111ene i su\u0161ene svinjske obrazine, dok se za pancetu meso uzima sa svinjskog trbuha. Svje\u017ei komad mesa s ko\u017eom skida se sa svinjske \u010deljusti i obrezuje u obliku trokuta ili kvadrata, nakon \u010dega se, ovisno o veli\u010dini komada, nekoliko dana posipa morskom soli. Potom se meso o\u010disti od soli te za\u010dini jo\u0161 ponekim za\u010dinima, me\u0111u kojima je neizostavan mljeveni crni papar. Nakon toga se meso ostavlja da odle\u017ei dva mjeseca u prostoru kontrolirane temperature i vlage.<\/span><\/p>\n<p><span>U usporedbi s pancetom, masno\u0107a guancialea malo je konzistentnija i tvr\u0111a od trbu\u0161ne ili le\u0111ne masno\u0107e, koje su pahuljastije pa je, u osnovi, i kvaliteta masno\u0107e u guancialeu zbog toga vrjednija. Osim \u0161to je poznat kao jedan od klju\u010dnih sastojaka jednog od najpoznatijih talijanskih jela s tjesteninom \u2013 paste carbonare, guanciale se poslu\u017euje i tanko narezan na hrskavoj \u0161niti kruha.<\/span><\/p>\n<p><span>Mi guanciale stavljamo na jednu od na\u0161ih pizza \u2013 Elletru. Tamo smo ga sljubili s brojnim namirnicama intenzivnih i zaista posebnih mirisa: parmezanom, tartufatom, gorgonzolom, ribanim crnim tartufom, a tu je i nezaobilazni fior di latte.<\/span><\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><em><span>Kakvog je okusa ta nadasve hrabra kombinacija, uvjerite se tijekom posjeta na\u0161oj pizzeriji!\u00a0\u00a0<\/span><\/em><\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"<p>The status of lard, as a desirable or undesirable food, has been discussed in the media for years and periodically changes &#8211; while some swear by the benefits of its consumption, some still avoid it. The fact is that our old people regularly consumed lard and &#8211; for the most part, were quite healthier than [&hellip;]<\/p>","protected":false},"author":1,"featured_media":828,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/posts\/827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":1,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":829,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/posts\/827\/revisions\/829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/media\/828"}],"wp:attachment":[{"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sette-sorelle.com\/hr\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}