{"id":10529,"date":"2021-12-14T16:37:45","date_gmt":"2021-12-14T14:37:45","guid":{"rendered":"https:\/\/www.knygos.lt\/blogas\/?p=10529"},"modified":"2021-12-14T16:37:46","modified_gmt":"2021-12-14T14:37:46","slug":"pasaulinio-garso-sefas-yotamas-ottolenghi-prabyla-lietuviskai-gamink-paprastai","status":"publish","type":"post","link":"https:\/\/www.knygos.lt\/blogas\/pasaulinio-garso-sefas-yotamas-ottolenghi-prabyla-lietuviskai-gamink-paprastai\/","title":{"rendered":"Pasaulinio garso \u0161efas Yotamas Ottolenghi prabyla lietuvi\u0161kai: gamink paprastai!"},"content":{"rendered":"\n

\u201ePrie\u0161 tai, kai u\u017esinor\u0117jau gaminti, a\u0161 u\u017esinor\u0117jau valgyti\u201c, \u2013 m\u0117gsta sakyti Jeruzal\u0117je gim\u0119s ir u\u017eaug\u0119s, Londone gyvenantis ir dirbantis pasaulinio garso virtuv\u0117s \u0161efas Yotamas Ottolenghi<\/a>. Londonie\u010diai kalba, kad per dvide\u0161imt met\u0173 jis pakeit\u0117 brit\u0173 po\u017ei\u016br\u012f \u012f dar\u017eoves ir nuo tada, kai prad\u0117jo gaminti, laikosi svarbiausio principo \u2013 dalytis skaniu maistu. Naujoji garsenyb\u0117s knyga \u201eSimple: paprasti ir lengvi receptai\u201c<\/a> neseniai pasirod\u0117 ir lietuvi\u0173 kalba.<\/h2>\n\n\n\n

S \u2013 trumpai, pagaminami ma\u017eiau nei per pusvaland\u012f. I \u2013 ma\u017eiau nei 10 ingredient\u0173. M \u2013 pasiruo\u0161k. P \u2013 ie\u0161kok sand\u0117liuke. L \u2013 ma\u017eai darbo. E \u2013 lengviau, nei man\u0117te. Taip b\u016bt\u0173 galima i\u0161 angl\u0173 kalbos i\u0161versti Y. Ottolenghi \u201eSimple\u201c pavadinim\u0105. Ir visa tai apibr\u0117\u017eia tai, k\u0105 garsusis \u0161efas nori pasakyti, \u2013 gamink paprastai! Knyg\u0105 \u012f lietuvi\u0173 kalb\u0105 i\u0161vert\u0117 Vaida J\u0117\u010dien\u0117, i\u0161leido leidykla \u201eAlma littera\u201c.<\/p>\n\n\n\n

\u012e London\u0105 i\u0161 Jeruzal\u0117s Y. Ottolenghi persik\u0117l\u0117 1997-aisiais<\/h3>\n\n\n\n

Jo delikates\u0173 parduotuv\u0117l\u0117 Noting Hile netrukus tapo kultine. Ir visai ne d\u0117l to, kad joje buvo galima rasti unikali\u0173 prieskoni\u0173 ir skoni\u0173, bet tod\u0117l, kad \u0161efas reabilitavo dar\u017eoves. B\u016btent Yotamas londonie\u010diams parod\u0117, k\u0105 skanaus i\u0161 j\u0173 galima pagaminti.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Populiarumo ilgai jam laukti nereik\u0117jo \u2013 po keleri\u0173 met\u0173 jau tur\u0117jo savaitin\u0119 maisto rubrik\u0105 \u201eThe Guardian\u201c, atidar\u0117 dar kelet\u0105 parduotuv\u0117li\u0173. \u0160iandien apie j\u012f \u017eino ne tik Izraelis ir Londonas \u2013 \u0161efas vadovauja keletui savo restoran\u0173, kuria meniu ir savo patirtimi bei receptais dalijasi kulinarin\u0117se knygose.<\/p>\n\n\n\n

Dievinau virtuv\u0117je tvyrojusi\u0105 energij\u0105, \u017emones, k\u016brybi\u0161kum\u0105, maist\u0105 \u2013 visk\u0105!<\/h3>\n\n\n\n

\u201eKai dar buvau studentas, nema\u017eai laiko praleisdavau gamindamas draugams: maisto ruo\u0161a man teik\u0117 malonum\u0105. Ir jo nereik\u0117jo ilgai laukti, \u2013 prie\u0161ingai nei mokslo pasaulyje, kur gr\u012f\u017etamojo ry\u0161io \u017eaibi\u0161kai tikrai negausi! Baig\u0119s magistrant\u016bros studijas, vyliausi, kad kulinarijos kursai tik patenkins mano \u016bm\u0173, bet trumpalaik\u012f \u012fgeid\u012f mokytis gaminti. N\u0117 nenumaniau, kad \u0161is malonumas ir laim\u0117 mane lyd\u0117s tiek met\u0173! Prad\u0117j\u0119s darbuotis virtuv\u0117se a\u0161 greitai supratau rad\u0119s savo viet\u0105: dievinau \u010dia tvyrojusi\u0105 energij\u0105, \u017emones, k\u016brybi\u0161kum\u0105, maist\u0105 \u2013 visk\u0105!\u201c \u2013 savo knygai \u201eSimple\u201c skirtame interviu pasakoja Y. Ottolenghi.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Jis \u012fsitikin\u0119s: norint tapti geru virtuv\u0117s \u0161efu, vis\u0173 svarbiausia \u2013 b\u016bti geru valgytoju! \u201ePrivalai valgyti, nor\u0117ti maisto, o j\u012f valgydamas \u2013 gard\u017eiuotis. Ir jei patiekalas, kur\u012f pagaminai, i\u0161laiko test\u0105 \u2013 man skanu, labai tik\u0117tina, kad juo m\u0117gausis ir kiti valgytojai\u201c, \u2013 sako \u0161efas ir priduria, kad virtuv\u0117je b\u016btina jausti pagarb\u0105 ingredientams: jei ruo\u0161i mork\u0105, ji ir turi atrodyti kaip morka, i\u0161laikyti morkos skon\u012f.<\/p>\n\n\n\n

Paklaustas, i\u0161 kur semiasi \u012fkv\u0117pimo ir kaip jo galvoje gimsta nauj\u0173 patiekal\u0173 id\u0117jos bei receptai, Y. Ottolenghi i\u0161duoda da\u017enai atspirties ta\u0161ku pasirenkantis sezon\u0105 ar koki\u0105 art\u0117jan\u010di\u0105 ypating\u0105 prog\u0105 \u2013 sakykime, valstybin\u0119 \u0161vent\u0119. \u201eO tada tuojau atsiras koks valgis, kur\u012f vienas m\u016bs\u0173 ragavo ar apie j\u012f skait\u0117 ir b\u016btinai nori j\u012f i\u0161m\u0117ginti, arba naujas ingredientas, kur\u012f neseniai atradome, arba tas, kuris mus laikinai visus aps\u0117do\u201c, \u2013 pasakoja.<\/p>\n\n\n\n

Tai, kas skanu, priklauso nuo daugyb\u0117s dalyk\u0173!<\/h3>\n\n\n\n

Kas valgytojui atrodo gardu, \u012fsitikin\u0119s Y. Ottolenghi, labai priklauso nuo to, kokioje klimato zonoje jis gyvena, koks met\u0173 laikas ir kokios oro s\u0105lygos. \u012e savo nauj\u0105 knyg\u0105 \u201eSimple\u201c \u0161efas sud\u0117jo patiekalus kiekvienam sezonui \u2013 pradedant vasaros dienai tinkan\u010diomis termi\u0161kai neapdorot\u0173 dar\u017eovi\u0173 salotomis ir baigiant, pavyzd\u017eiui, so\u010diomis rudens ar \u017eiemos sriubomis. \u201eBeje, jei patiekalas buvo sukurtas galvojant apie vien\u0105 met\u0173 laik\u0105, tai dar nerei\u0161kia, kad jo negalima paversti sotesniu ir pritaikyti kitam: pavyzd\u017eiui, lengvas salotas visada galima sukrauti ant \u0161iltos pitos duonos ir ap\u0161lakstyti tahiniu, o kitus valgius pagardinti fetos kubeliais\u201c, \u2013 jis pataria.<\/p>\n\n\n\n

Patiekalas, kur\u012f gal\u0117t\u0173 valgyti kasdien iki gyvenimo galo<\/h3>\n\n\n\n

Paklaustas, ar knygoje atsid\u016br\u0117 patiekalas, kur\u012f jis gal\u0117t\u0173 valgyti kasdien iki gyvenimo galo, \u0161efas nesutrinka: \u201eYra: pavasar\u012f gal\u0117\u010diau misti vien kapotomis salotomis su tahiniu ir \u201eZa\u2019atar\u201c prieskoniais, vasar\u0105 \u2013 pomidorais su \u017eagreniais, svog\u016bnais ir kedrin\u0117mis pinijomis, ruden\u012f \u2013 lelijos formos makaronais su avin\u017eirniais ir \u201eZa\u2019atar\u201c prieskoniais, o \u017eiem\u0105 \u2013 makaronais \u201ealla Norma\u201c. Pomidorai, \u201eZa\u2019atar\u201c prieskoniai, \u017eagreniai ir alyvuogi\u0173 aliejus, kai \u0161ilta; makaronai, avin\u017eirniai, bakla\u017eanai ir \u201eZa\u2019atar\u201c prieskoniai, kai \u0161alta!\u201c<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Lieka tik i\u0161siai\u0161kinti, kas tie \u201eZa\u2019atar\u201c prieskoniai, kuriuos taip m\u0117gsta virtuv\u0117s \u0161efas! Kuo jie tokie ypatingi? Y. Ottolenghi pasakoja, kad pavadinimas \u201eZa\u2019atar\u201c naudojamas dviem dalykams pavadinti: tai ir prieskonis \u2013 b\u016bdingas i\u0161skirtinai tik Artimiesiems Rytams, kur ir auga, ir prieskoni\u0173 mi\u0161inys, kur\u012f jis da\u017eniausiai ir turi mintyse, liaupsindamas \u201eZa\u2019atar\u201c prieskonius. Mi\u0161inio sud\u0117tyje yra malt\u0173 d\u017eiovint\u0173 vaistini\u0173 isop\u0173, b\u016btent jie vadinami \u201eZa\u2019atar\u201c vardu, \u017eagreni\u0173, sezam\u0173 s\u0117kl\u0173 ir druskos. \u201eTiesiog dangi\u0161kas derinys, \u2013 sako \u0161efas, \u2013 nors skoniu \u0161iek tiek primena tvirtako\u010dius \u017ealumynus \u2013 \u010diobrelius ar mair\u016bnus, kartu jam b\u016bdingas \u017eagreni\u0173 r\u016bg\u0161tumas ir rie\u0161utus primenantis sezam\u0173 s\u0117kl\u0173 prieskonis. Man labai patinka sumai\u0161yti j\u012f su \u0161lakeliu gero alyvuogi\u0173 aliejaus ir patiekti l\u0117k\u0161tel\u0117je prie\u0161 pradedant valgyti \u2013 duonai da\u017eyti. \u201eZa\u2019atar\u201c prieskoniai tinka prie gausyb\u0117s patiekal\u0173: \u012fvairiai paruo\u0161t\u0173 kiau\u0161ini\u0173, skrudint\u0173 dar\u017eovi\u0173, ant groteli\u0173 keptos m\u0117sos ar \u017euvies, net balto s\u016brio.\u201c Pridursime, kad \u0161i\u0173 prieskoni\u0173 galima nusipirkti ir lietuvi\u0161kose parduotuv\u0117se.
Papra\u0161ytas i\u0161vardyti tris labiausiai jam patinkan\u010dius knygos \u201eSimple\u201c receptus, knygos autorius pateikia tok\u012f savo trejetuk\u0105:<\/p>\n\n\n\n

Njokiai rom\u0117ni\u0161kai.<\/strong> Visi\u0161kai paprastas ir be galo jaukus patiekalas, kur\u012f \u0161efas nuolat ruo\u0161ia namie. Visi\u0161kai nieko sud\u0117tingo: papras\u010diausias man\u0173 kruop\u0173 valgis. I\u0161verdame kruopas, suformuojame j\u0173 mas\u0119 \u012f ritin\u012f, suraikome riekel\u0117mis, i\u0161d\u0117liojame inde ir kepame orkait\u0117je su s\u016briu. \u201eKaskart, kai valgau, \u0161ie njokiai pataiko tiesiai \u012f skonio de\u0161imtuk\u0105. Juos labai m\u0117gsta ir mano vaikai, o tai \u2013 visuomet labai malonu\u201c, \u2013 sako.<\/p>\n\n\n\n

Kar\u0161ti apangl\u0117j\u0119 vynuoginiai pomidorai su \u0161altu jogurtu. <\/strong>Puikus pavyzdys patiekalo, kuriame saujel\u0117 kasdieni\u0173 ingredient\u0173 \u2013 pomidorai, jogurtas, \u010desnakai, alyvuogi\u0173 aliejus \u2013 paruo\u0161iami taip, kad j\u0173 skanaujant staiga apima kitoks nei paprastai jausmas. \u201eKar\u0161t\u0173, k\u0105 tik i\u0161 orkait\u0117s i\u0161traukt\u0173 apangl\u0117jusi\u0173 pomidoriuk\u0173 ir tvirto, \u0161aldytuve at\u0161aldyto tir\u0161to jogurto derinys, mano nuomone, neprilygstamas. Puikiai tinka u\u017ekand\u017eiams arba gali tapti magi\u0161ko skonio garnyru keptam vi\u0161\u010diukui\u201c, \u2013 pataria knygos autorius.<\/p>\n\n\n\n

\u017duvis su aitriosiomis paprikomis ir tahiniu. <\/strong>\u0160iam receptui reikia baltos \u017euvies. Ji tro\u0161kinama pomidor\u0173 pada\u017ee su \u201ePoblano\u201c pipirais ir kmynais. \u201eBet kuo puikiausiai der\u0117t\u0173 ir \u012fvair\u016bs kiti ingredientai: pavyzd\u017eiui, a\u0161 neretai tiesiog suver\u010diu \u012f j\u012f stambi\u0173 virt\u0173 sviestini\u0173 pupeli\u0173 stiklain\u012f \u2013 tik akimirka, ir valgis jau paruo\u0161tas\u201c, \u2013 sako \u0161efas.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Diskusijose naujos id\u0117jos gimsta keliems m\u0117nesiams \u012f priek\u012f<\/h3>\n\n\n\n

Kalb\u0117damas apie save, virtuv\u0117s \u0161efas visada mini ir savo komand\u0105, su kuria nuolat susitinka pasidalyti id\u0117jomis ir sugalvoti nauj\u0173 keletui m\u0117nesi\u0173 \u012f priek\u012f. Per \u0161ias diskusijas gimsta nauj\u0173 id\u0117j\u0173 keliems m\u0117nesiams \u012f priek\u012f, vienam dingteli viena, kitas prideda antra, jos rutuliojasi savaime. \u201eGalite tik\u0117ti, galite \u2013 ne, nors neretai esu pristatomas kaip ilg\u0173 ir sud\u0117ting\u0173 recept\u0173 k\u016br\u0117jas, per pokalbius su komanda man da\u017eniausiai tenka atsakomyb\u0117 patiekalus ar j\u0173 id\u0117jas supaprastinti\u201c, \u2013 sako Y. Ottolenghi.<\/p>\n\n\n\n

Knygos reng\u0117jai pri\u0117m\u0117 i\u0161\u0161\u016bk\u012f: ingredient\u0173 s\u0105ra\u0161as negali perkopti tam tikro kiekio arba gaminimas negali trukti ilgiau, nei nurodyta. \u201e\u0160is procesas i\u0161 ties\u0173 mus i\u0161laisvino. Keista, ta\u010diau kai negali pulti \u012f visas \u012fmanomas kryptis, m\u0105styti k\u016brybi\u0161kai tampa lengviau, kyla konkretesn\u0117s id\u0117jos. Man\u0117me, kad skaitytojai m\u016bs\u0173 i\u0161\u0161\u016bkio nepriims, \u012fsivaizdavome juos, vartan\u010dius akis, jie juk visada man\u0117, kad Ottolenghi \u2013 paprastumo prie\u0161as! <\/p>\n\n\n\n

Ta\u010diau \u017emon\u0117s knyg\u0105 sutiko i\u0161ties entuziastingai, o mes supratome, kad skirtingi \u017emon\u0117s paprastum\u0105 suvokia skirtingai: vieniems jis rei\u0161kia galimyb\u0119 pasiruo\u0161ti patiekal\u0105 i\u0161 anksto, kitiems \u2013 greitai j\u012f pasigaminti prie\u0161 pat tiekiant ant stalo, tretiems \u2013 pasikliauti jau spintel\u0117je gulin\u010diais produktais. Tai leido mums k\u016brybi\u0161kai m\u0105styti apie tai, k\u0105 i\u0161 ties\u0173 rei\u0161kia Ottolenghi paprastumas, \u2013 teigia knygos \u201eSimple\u201c autorius.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201ePrie\u0161 tai, kai u\u017esinor\u0117jau gaminti, a\u0161 u\u017esinor\u0117jau valgyti\u201c, \u2013 m\u0117gsta sakyti Jeruzal\u0117je gim\u0119s ir u\u017eaug\u0119s, Londone gyvenantis ir dirbantis pasaulinio garso virtuv\u0117s \u0161efas Yotamas Ottolenghi. Londonie\u010diai kalba, kad per dvide\u0161imt met\u0173 jis pakeit\u0117 brit\u0173 po\u017ei\u016br\u012f \u012f dar\u017eoves ir nuo tada, kai prad\u0117jo gaminti, laikosi svarbiausio principo \u2013 dalytis skaniu maistu. Naujoji garsenyb\u0117s knyga \u201eSimple: paprasti…<\/p>\n","protected":false},"author":32,"featured_media":10532,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[186],"tags":[397,1675,1674],"class_list":["post-10529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarija","tag-receptu-knyga","tag-simple","tag-yotamas-ottolenghi"],"yoast_head":"\nPasaulinio garso \u0161efas Yotamas Ottolenghi prabyla lietuvi\u0161kai: gamink paprastai! - Knygos.lt blogas<\/title>\n<meta name=\"description\" content=\"Pasaulinio garso \u0161efas Yotamas Ottolenghi prabyla lietuvi\u0161kai: gamink paprastai!. 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