{"id":261,"date":"2023-03-09T15:22:15","date_gmt":"2023-03-09T15:22:15","guid":{"rendered":"https:\/\/kpg.rs\/?p=261"},"modified":"2023-03-09T15:22:34","modified_gmt":"2023-03-09T15:22:34","slug":"pogresni-prilozi","status":"publish","type":"post","link":"https:\/\/kpg.rs\/?p=261","title":{"rendered":"Pogre\u0161ni prilozi"},"content":{"rendered":"\n[et_pb_section fb_built=&#8221;1&#8243; theme_builder_area=&#8221;post_content&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221;][et_pb_row _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; type=&#8221;4_4&#8243; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Kod nas je normalno da \u0107e neko staviti na picu\u00a0<\/span><b>ke\u010dap.<\/b><span style=\"font-weight: 400;\">\u00a0Ali ako pri\u010damo o pravilima, ovo ne dolazi u obzir. Tako\u0111e, kod pice napolitanskog tipa \u2013 ne\u0107ete koristiti ni doma\u0107i kuvani sos.\u00a0<\/span><b>Sos od pelata se pravi bez kuvanja. Cepanje mocarele rukom apsolutno ne dolazi u obzir!<\/b><span style=\"font-weight: 400;\">\u00a0U stvari, ako imate mocarelu vrhunskog kvaliteta i originalnog porekla, verovatno se ne\u0107e desiti ni\u0161ta. Ali ako imate klasi\u010dnu mocarelu kakva se kupuje kod nas, postoji velika opasnost da pusti previ\u0161e vode. . izbgnete potpop na sredini testa\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Tako\u0111e,\u00a0<\/span><b>sve\u017ea mocarela se stavlja kasnije<\/b><span style=\"font-weight: 400;\">, a ne na po\u010detku. Na po\u010detku se pe\u010de samo testo sa sosom od pelata. Sir ne treba da bude \u201czlatan\u201d nego samo \u201cistopljen\u201d. Skoro sve\u017e. Ne sme da pusti vodu jer zna\u010di da je prepe\u010den.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Za\u010din je uglavnom samo\u00a0<\/span><b>sve\u017e bosiljak<\/b><span style=\"font-weight: 400;\">. Ako ba\u0161 volite origano, onda pripremite\u00a0<\/span><b>marinara sos<\/b><span style=\"font-weight: 400;\">\u00a0koji ima pelat, origano i beli luk.\u00a0<\/span><\/p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/kpg.rs\/wp-content\/uploads\/2023\/03\/ytyuu.jpeg&#8221; _builder_version=&#8221;4.18.0&#8243; _module_preset=&#8221;default&#8221; theme_builder_area=&#8221;post_content&#8221; title_text=&#8221;ytyuu&#8221; align=&#8221;center&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Kod nas je normalno da \u0107e neko staviti na picu\u00a0ke\u010dap.\u00a0Ali ako pri\u010damo o pravilima, ovo ne dolazi u obzir. Tako\u0111e, kod pice napolitanskog tipa \u2013 ne\u0107ete koristiti ni doma\u0107i kuvani sos.\u00a0Sos od pelata se pravi bez kuvanja. Cepanje mocarele rukom apsolutno ne dolazi u obzir!\u00a0U stvari, ako imate mocarelu vrhunskog kvaliteta i originalnog porekla, verovatno [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/261"}],"collection":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=261"}],"version-history":[{"count":3,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/261\/revisions"}],"predecessor-version":[{"id":265,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/posts\/261\/revisions\/265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=\/wp\/v2\/media\/263"}],"wp:attachment":[{"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kpg.rs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}