P\u00ebrgatiti: Besnik Ismailati<\/p>\n
Sallata ruse u shpik n\u00eb vitet 1860 nga kuzhinieri francez Lucien Olivier , i cili drejtonte restorantin Hermitage , n\u00eb sheshin Trubnaya n\u00eb Mosk\u00eb, nga viti 1860 deri n\u00eb 1883. Thuhet se Olivier ka lindur n\u00eb Mosk\u00eb dhe se emri i tij i v\u00ebrtet\u00eb ishte Nicolai. M\u00eb von\u00eb ai do ta ndryshonte at\u00eb em\u00ebr n\u00eb Lucien p\u00ebr t\u00eb n\u00ebnvizuar rr\u00ebnj\u00ebt e tij franceze ose p\u00ebr t’i dh\u00ebn\u00eb prestigj m\u00eb t\u00eb madh kuzhin\u00ebs s\u00eb restorantit.<\/p>\n
Sallata q\u00eb ai prezantoi n\u00eb menu u b\u00eb e njohur. N\u00eb pjat\u00eb u mblodh\u00ebn p\u00ebrb\u00ebr\u00ebs t\u00eb ndrysh\u00ebm, madje t\u00eb pazakont\u00eb n\u00eb kombinim, t\u00eb p\u00ebrgatitur bujarisht me nj\u00eb salc\u00eb shum\u00eb t\u00eb ve\u00e7ant\u00eb, nj\u00eb majonez\u00eb t\u00eb pasuruar me disa er\u00ebza sekrete. Receta p\u00ebrfshinte karkaleca lumi, mish th\u00ebll\u00ebze, fazani, gjuh\u00eb vi\u00e7i, patate, tranguj, kaperi, ullinj, vez\u00eb, havjar, t\u00eb gjitha k\u00ebto t\u00eb ruajtura si nj\u00eb shembull i \u00e7muar i artit t\u00eb argjendaris\u00eb, n\u00ebn kutin\u00eb transparente t\u00eb xhelatin\u00ebs. Thuhet se Olivier nuk ia zbuloi kurr\u00eb nj\u00eb shpirti t\u00eb gjall\u00eb recet\u00ebn e sakt\u00eb t\u00eb sallat\u00ebs s\u00eb tij t\u00eb jasht\u00ebzakonshme, por m\u00eb von\u00eb u b\u00eb e qart\u00eb se sekreti i v\u00ebrtet\u00eb i saj ishte harmonia n\u00eb kombinimin e produkteve dhe er\u00ebzave, n\u00eb harmonizimin e pranis\u00eb s\u00eb tyre dhe n\u00eb balancimin e sasis\u00eb.<\/p>\n
Por si hyri kjo sallat\u00eb shum\u00eb \u201cborgjeze\u201d n\u00eb jet\u00ebn e pothuajse t\u00eb gjith\u00eb qytetar\u00ebve t\u00eb ish-Bashkimit Sovjetik? Pse sallata Olivier \u00ebsht\u00eb b\u00ebr\u00eb nj\u00eb vakt i preferuar i Vitit t\u00eb Ri p\u00ebr shum\u00eb miliona njer\u00ebz? \u00cbsht\u00eb e leht\u00eb t\u00eb thuhet. N\u00eb mesin e viteve 30 t\u00eb shekullit t\u00eb kaluar, pra edhe pas Revolucionit t\u00eb Tetorit , n\u00eb restorantet e kryeqytetit sallata Olivier nuk p\u00ebrgatitej me p\u00ebrb\u00ebr\u00ebs t\u00eb rafinuar dhe t\u00eb shtrenjt\u00eb, si nj\u00eb jehon\u00eb e zhg\u00ebnjyer e s\u00eb shkuar\u00ebs. Karkalecat e buta dhe t\u00eb \u00ebmbla t\u00eb lumit, p\u00ebr shembull, u z\u00ebvend\u00ebsuan nga karotat, duke respektuar skem\u00ebn origjinale t\u00eb ngjyrave dhe m\u00eb shum\u00eb n\u00eb p\u00ebrputhje, nga pik\u00ebpamja ideologjike, me doktrin\u00ebn politike n\u00eb fuqi. Versioni i ri i sallat\u00ebs u quajt stolichniy , pra “sallat\u00eb kapitale”.<\/p>\n
Pas p\u00ebrfundimit t\u00eb Luft\u00ebs s\u00eb Dyt\u00eb Bot\u00ebrore, populli sovjetik punoi n\u00eb m\u00ebnyr\u00eb aktive p\u00ebr t\u00eb rind\u00ebrtuar vendin e shkat\u00ebrruar. Ishin vite sakrificash dhe privimesh t\u00eb m\u00ebdha, t\u00eb cilat nuk arrit\u00ebn t\u00eb dob\u00ebsonin d\u00ebshir\u00ebn e natyrshme p\u00ebr t\u00eb festuar me dinjitet dhe g\u00ebzim momentet e g\u00ebzimit. K\u00ebshtu, sallata madh\u00ebshtore, e pasur me Olivier, befas b\u00ebhet nj\u00eb atribut i paharruesh\u00ebm i fest\u00ebs. \u00cbsht\u00eb e qart\u00eb se disa p\u00ebrb\u00ebr\u00ebs si fazan\u00ebt dhe th\u00ebll\u00ebzat nuk ishin t\u00eb disponueshme n\u00eb treg. Edhe mishi shum\u00eb i shtrenjt\u00eb i pul\u00ebs dukej si mirazh. Fryma e njohur ruse e p\u00ebrshtatjes, e kombinuar me krijimtarin\u00eb, m\u00eb pas iu drejtua kontributit proteinik t\u00eb ‘doktorskaja kolbas\u00e0 ‘, “sallamit t\u00eb doktorit”, nj\u00eb sallam i gatuar q\u00eb mjek\u00ebt e rekomanduan si nj\u00eb ushqim kurues kund\u00ebr problemeve sh\u00ebndet\u00ebsore t\u00eb lidhura me vuajtjet p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb nga uria. Olivier arriti nj\u00eb popullaritet t\u00eb gjer\u00eb n\u00eb vitet 1960 dhe 1970, kur mishi u b\u00eb relativisht i lir\u00eb dhe u shfaq majoneza industriale. Sidoqoft\u00eb, kulmi i popullaritetit ndodhi n\u00eb periudh\u00ebn post-sovjetike.<\/p>\n
N\u00eb disa vende sallata Olivier quhet ” sallat\u00eb ruse “.
\n N\u00eb Librin e Ushqimit t\u00eb shijsh\u00ebm dhe t\u00eb sh\u00ebndetsh\u00ebm botuar n\u00eb Bashkimin Sovjetik, nj\u00eb lloj p\u00ebrmbledhje e recetave, emri sallata Olivier u shfaq vet\u00ebm n\u00eb disa botime, p\u00ebr shembull n\u00eb vitin 1948, n\u00eb disa vite receta n\u00eb vend t\u00eb k\u00ebsaj mori emrin “sallat\u00eb loje”. <\/p>\n
Olivier \u00ebsht\u00eb nj\u00eb arketip, nj\u00eb fije e p\u00ebrbashk\u00ebt q\u00eb mban s\u00eb bashku momente t\u00eb ndryshme historike s\u00eb bashku me kujtimet dhe ndjenjat individuale. \u00cbsht\u00eb kujtimi i f\u00ebmij\u00ebris\u00eb p\u00ebr ata q\u00eb p\u00ebrjetuan munges\u00ebn e luft\u00ebs dhe pasojat e saj t\u00eb menj\u00ebhershme. \u00cbsht\u00eb reminishenca e shk\u00eblqimeve t\u00eb s\u00eb shkuar\u00ebs, pavar\u00ebsisht se fazani ishte shnd\u00ebrruar n\u00eb \u201csallamin e doktorit\u201d, karkalecat e lumit n\u00eb karota t\u00eb ziera dhe kaperi n\u00eb bizele, pa humbur shije dhe t\u00ebrheqje. Prandaj ka shum\u00eb receta t\u00eb Olivierit , ku \u00e7do amvise ka opsionin e saj t\u00eb gatimit. Disa besojn\u00eb se sallami i mjekut, ende i disponuesh\u00ebm, \u00ebsht\u00eb i papranuesh\u00ebm dhe se mishi, mund\u00ebsisht i dy ose tre llojeve t\u00eb ndryshme, \u00ebsht\u00eb i domosdosh\u00ebm. Dikush tjet\u00ebr nuk i p\u00eblqen turshit\u00eb dhe karotat.<\/p>\n
Por sallata e sakt\u00eb Olivier, ose ruse ka k\u00ebta
\np\u00ebrb\u00ebr\u00ebs: 300 gr “sallam doktori” ; 4 patate mesatare; 2 karrota mesatare ; 3 vez\u00eb; 1 kastravec t\u00eb fresk\u00ebt; 4-6 tranguj t\u00eb vegj\u00ebl turshi; 350 gr bizele; 1 qep\u00eb; krip\u00eb; majonez\u00eb p\u00ebr shije ; l\u00ebvore limoni prer\u00eb n\u00eb kubik\u00eb t\u00eb vegj\u00ebl.<\/p>\n
Procedura e gatimit:<\/p>\n
Zieni patatet, karotat dhe vez\u00ebt. L\u00ebreni t\u00eb ftohet. Pritini t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit n\u00eb kubik\u00eb pak a shum\u00eb n\u00eb madh\u00ebsin\u00eb e bizeles. Rregullojeni sallat\u00ebn me majonez\u00eb. Zbukuroni pjat\u00ebn me imagjinat\u00eb, secila t\u00eb vet\u00ebn, duke u p\u00ebrpjekur t\u00eb kujtoni momentet n\u00eb t\u00eb cilat jan\u00eb p\u00ebrdorur karkalecat e lumit, xhelatin\u00eb e prer\u00eb n\u00eb kubik\u00eb, copa tartufi, marule, feta kastraveci, domate, vez\u00eb, havjar, copa t\u00eb vogla mishi. Dhe n\u00ebse mund t’i gjeni k\u00ebta p\u00ebrb\u00ebr\u00ebs, shtojini me bujari dhe kreativitet.<\/p>\n
E r\u00ebnd\u00ebsishme \u00ebsht\u00eb t\u00eb gatuani sallat\u00eb Olivier t\u00eb veshur me majonez\u00eb dhe jo majonez\u00eb t\u00eb veshur me sallat\u00eb. Sallata Olivier \u00ebsht\u00eb e mrekullueshme t\u00eb konsumohet nes\u00ebrmen n\u00eb m\u00ebngjes me nj\u00eb got\u00eb shampanj\u00eb.<\/p>\n
Nj\u00eb sallat\u00eb e till\u00eb origjinale, krahas shum\u00eb gatimeve t\u00eb tjera tradicionale nga konsumatori mund t\u00eb shijohet edhe n\u00eb “Bar Restaurant Tradicional Sedat Ismailati” n\u00eb Libohov\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u00ebrgatiti: Besnik Ismailati Sallata ruse u shpik n\u00eb vitet 1860 nga kuzhinieri francez Lucien Olivier , i cili drejtonte restorantin Hermitage , n\u00eb sheshin Trubnaya n\u00eb Mosk\u00eb, nga viti 1860 deri n\u00eb 1883. Thuhet se Olivier ka lindur n\u00eb Mosk\u00eb dhe se emri i tij i v\u00ebrtet\u00eb ishte Nicolai. M\u00eb von\u00eb ai do ta ndryshonte […]<\/p>\n","protected":false},"author":2,"featured_media":85992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-85991","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-te-tjera"},"_links":{"self":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/85991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/comments?post=85991"}],"version-history":[{"count":1,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/85991\/revisions"}],"predecessor-version":[{"id":85993,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/posts\/85991\/revisions\/85993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/media\/85992"}],"wp:attachment":[{"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/media?parent=85991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/categories?post=85991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/neutrale.al\/index.php\/wp-json\/wp\/v2\/tags?post=85991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}