{"id":196142,"date":"2025-12-30T11:38:20","date_gmt":"2025-12-30T10:38:20","guid":{"rendered":"https:\/\/novice.si\/page\/?p=196142"},"modified":"2025-12-30T11:38:20","modified_gmt":"2025-12-30T10:38:20","slug":"spageti-z-jurcki-sampinjoni-in-parmezanom","status":"publish","type":"post","link":"https:\/\/novice.si\/page\/spageti-z-jurcki-sampinjoni-in-parmezanom\/","title":{"rendered":"\u0160pageti z jur\u010dki, \u0161ampinjoni in parmezanom"},"content":{"rendered":"<p><strong>Danu\u0161ka Hauptman<\/strong> iz Slovenske Bistrice predstavlja recept za enostavno in hitro pripravljeno jed, ki jo lahko z malce spretnosti spremeni\u0161 v gurmanski prese\u017eek.<\/p>\n\r\n                <style type=\"text\/css\">\r\n                    \r\n                    #tdi_1  .td-doubleSlider-2 .td-item1 {\r\n                        background: url(https:\/\/novice.si\/page\/wp-content\/uploads\/2025\/12\/1-Danuska-Hauptman_2-80x60.jpg) 0 0 no-repeat;\r\n                    }\r\n                 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             <div class = \"td-doubleSlider-2\">\r\n                            <div class = \"td-slider\">\r\n                                \r\n                    <div class = \"td-button td-item1\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item2\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item3\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item4\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                    <div class = \"td-button td-item5\">\r\n                        <div class = \"td-border\"><\/div>\r\n                    <\/div>\r\n                            <\/div>\r\n                        <\/div>\r\n\r\n                    <\/div>\r\n\r\n                <\/div>\r\n                \n<p><strong>\u00a0<\/strong><strong>Sestavine (za 3 osebe)<br \/>\n<\/strong>* 30 g suhih jur\u010dkov<br \/>\n* 3\u20133,5 dl vode<br \/>\n* 240 g \u0161pagetov<br \/>\n* 400 g sve\u017eih \u0161ampinjonov<br \/>\n* 150\u2013170 g parmezana<br \/>\n* sol, poper<br \/>\n* malo olivnega olja ali masla<\/p>\n<p><strong>Priprava<br \/>\n<\/strong><strong>Jur\u010dkova omaka: <\/strong>Suhe jur\u010dke in na kose narezan parmezan prelij z vodo ter kuhaj pribli\u017eno 15 minut, da se gobe in sir zmeh\u010dajo. Nato jih skupaj s teko\u010dino zmiksaj v gladko, aromati\u010dno omako ter za\u010dini s soljo (po ob\u010dutku, ker je parmezan \u017ee sam po sebi slan) in poprom. \u010ceprav je omaka na videz neugledna, v kombinaciji s \u0161pageti nastane povsem druga zgodba.<br \/>\n<strong>Pra\u017eeni \u0161ampinjoni: <\/strong>Sve\u017ee \u0161ampinjone nare\u017ei na tanke listi\u010de in jih na malo masla ali olivnega olja prepra\u017ei, da postanejo hrustljavi. Soli\u0161 jih na koncu.<br \/>\n<strong>\u0160pageti: <\/strong>Skuhaj jih al dente, jih prelij z jur\u010dkovo omako ter preme\u0161aj skupaj s polovico pra\u017eenih \u0161ampinjonov.<br \/>\n<strong>Postre\u017eba:<\/strong> Na vrh dodaj preostale \u0161ampinjone in jed radodarno posuj s parmezanom.<\/p>\n<p>Danu\u0161ka Hauptman je u\u010diteljica likovne umetnosti v \u0161oli v Oplotnici, v lokalnem okolju in \u0161ir\u0161e pa je prepoznavna po oblikovanju nakita iz industrijskega aluminija. \u00bb\u017divim v svetu oblik, barv, linij in improvizacije. V ateljeju, v razredu in tudi v kuhinji se redko dr\u017eim pravil. Umetnost je zame igra \u2013 kuhanje prav tako (kadar mi je do kuhanja). Iz preprostih sestavin sku\u0161am ustvariti nekaj, kar ima karakter, teksturo, estetiko in pri hrani tudi dober okus.\u00a0Tako so nastali tudi moji \u0161pageti z omako iz suhih jur\u010dkov in pra\u017eenih \u0161ampinjonov. Recept sem neko\u010d be\u017eno ujela na televiziji (ga delno pozabila), potem pa sem ga, kot vedno, povsem po svoje preoblikovala. Zdaj je to moja stalnica \u2013 jed, ki nikoli ne razo\u010dara, je enostavna in hitra za pripravo. Najpomembnej\u0161e pa je, da vzame dobrih 20 minut.\u00a0In kar je najlep\u0161e: ko \u017eeli\u0161 presenetiti goste z malo druga\u010dnim okusom \u2026 vedno uspe. Malo se \u0161e igra\u0161 s postavitvijo na kro\u017eniku in vse skupaj izgleda kot gurmanski prese\u017eek.\u00ab<\/p>\n<p>Preprost recept, malo ustvarjalnosti in \u0161\u010depec improvizacije \u2013 to je formula Danu\u0161ke Hauptman, v kuhinji in v umetnosti. Dober tek! (B. P.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Danu\u0161ka Hauptman iz Slovenske Bistrice predstavlja recept za enostavno in hitro pripravljeno jed, ki jo lahko z malce spretnosti spremeni\u0161 v gurmanski prese\u017eek. \u00a0Sestavine (za 3 osebe) * 30 g suhih jur\u010dkov * 3\u20133,5 dl vode * 240 g \u0161pagetov * 400 g sve\u017eih \u0161ampinjonov * 150\u2013170 g parmezana * sol, poper * malo olivnega [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":196144,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,3240],"tags":[21899,11510,14664],"class_list":["post-196142","post","type-post","status-publish","format-standard","has-post-thumbnail","category-bistrisko","category-kulinarika","tag-jurcki","tag-sampinjoni","tag-spageti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u0160pageti z jur\u010dki, \u0161ampinjoni in parmezanom - 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