{"id":127,"date":"2015-01-19T21:49:07","date_gmt":"2015-01-19T19:49:07","guid":{"rendered":"http:\/\/rs.resapiens.com\/?p=127"},"modified":"2025-10-18T14:21:39","modified_gmt":"2025-10-18T13:21:39","slug":"przeni-gambori-sa-belim-lukom","status":"publish","type":"post","link":"https:\/\/resabi.com\/kitchen\/sr\/przeni-gambori-sa-belim-lukom\/","title":{"rendered":"Pr\u017eeni gambori sa belim lukom"},"content":{"rendered":"\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Ovaj sjajan i vrlo jednostavan recept poti\u010de sa severa \u0160panije, gde je poznat kao <em>Gambas al ajillo<\/em> ili <em>Gambas pil pil<\/em>.<\/p>\n\n\n\n<p>Gambori sa belim lukom mogu biti zanimljiva alternativa ribi tokom posta.<\/p>\n\n\n\n<p>Budu\u0107i da kod nas gambore uglavnom mo\u017eete na\u0107i zale\u0111ene, <strong>ne zaboravite da ih odledite na vreme<\/strong> (2-3 sata pre spremanja), i osu\u0161ite da ne bi prskali u dodiru sa uljem. Gambori treba da budu o\u010di\u0161\u0107eni, tj. da nemaju ljusku.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-base-background-color has-background is-horizontal is-layout-flex wp-block-group-is-layout-flex\" style=\"padding-top:var(--wp--preset--spacing--50);padding-bottom:var(--wp--preset--spacing--50)\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div id=\"ingredients\" class=\"wp-block-group ingredients has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Sastojci<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300g o\u010di\u0161\u0107enih gambora<\/li>\n\n\n\n<li>3 \u010dena belog luka<\/li>\n\n\n\n<li>1 su\u0161ena, po \u017eelji ljuta paprika<\/li>\n\n\n\n<li>2 ravne ka\u0161i\u010dice aleve paprike<\/li>\n\n\n\n<li>maslinovo ulje (da pokrije dno)<\/li>\n\n\n\n<li>prstohvat soli<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div id=\"prep\" class=\"wp-block-group method has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Priprema<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Iseckajte beli luk na kolutove, sipajte u zagrejano ulje. <\/li>\n\n\n\n<li>Kada beli luk krene da poprima zlatnu boju,&nbsp;dodajte alevu papriku i prome\u0161ajte.<\/li>\n\n\n\n<li>Dodajte gambore, pr\u017eite na ja\u010doj vatri 3-5 minuta.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p>U \u0160paniji se naj\u010de\u0161\u0107e pr\u017ee u glinenoj posudi u srednje-dubokom ulju, stavljaju samo su\u0161enu papriku, kao u slede\u0107em snimku.<\/p>\n<\/div>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Gambas al ajillo\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/TPZfN2dT8JQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"Ovaj sjajan i vrlo jednostavan recept poti\u010de sa severa \u0160panije, gde je poznat kao Gambas al ajillo ili Gambas pil pil. Gambori sa belim lukom mogu biti zanimljiva alternativa ribi tokom posta. Budu\u0107i da kod nas gambore uglavnom mo\u017eete na\u0107i zale\u0111ene, ne zaboravite da ih odledite na vreme (2-3 sata pre spremanja), i osu\u0161ite da [&hellip;]","protected":false},"author":1,"featured_media":1241,"comment_status":"open","ping_status":"open","sticky":false,"template":"single-recipe.php","format":"standard","meta":{"footnotes":""},"categories":[96,105,99,391,107],"tags":[],"ingredient":[262,459],"diet":[389],"class_list":["post-127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarije","category-mediteranska-kuhinja","category-posni-recepti","category-riba-i-morski-plodovi","category-spanska-kuhinja","ingredient-beli-luk","ingredient-morski-plodovi","diet-pesketarijanska"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":3,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":1868,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/posts\/127\/revisions\/1868"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media\/1241"}],"wp:attachment":[{"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/tags?post=127"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/ingredient?post=127"},{"taxonomy":"diet","embeddable":true,"href":"https:\/\/resabi.com\/kitchen\/wp-json\/wp\/v2\/diet?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}