{"id":29622,"date":"2026-06-26T13:21:45","date_gmt":"2026-06-26T11:21:45","guid":{"rendered":"https:\/\/faktiditor.ch\/?p=29622"},"modified":"2026-06-26T13:21:45","modified_gmt":"2026-06-26T11:21:45","slug":"panzerotti-italiane-me-djathe-dhe-proshute-krokante-jashte-te-buta-dhe-plot-shije-brenda","status":"publish","type":"post","link":"https:\/\/faktiditor.ch\/?p=29622","title":{"rendered":"Panzerotti italiane me djath\u00eb dhe proshut\u00eb: Krokante jasht\u00eb, t\u00eb buta dhe plot shije brenda"},"content":{"rendered":"<p><strong>N\u00ebse ju p\u00eblqejn\u00eb pet\u00ebt e vogla t\u00eb mbushura me djath\u00eb t\u00eb shkrir\u00eb dhe proshut\u00eb, kjo recet\u00eb e thjesht\u00eb italiane do t\u2019ju fitoj\u00eb menj\u00ebher\u00eb<\/strong><\/p>\n<p>N\u00ebse i doni ushqimet e brumit me kore krokante, mbushje t\u00eb pasur dhe arom\u00eb t\u00eb parezistueshme djathi t\u00eb shkrir\u00eb, panzerotti italiane jan\u00eb zgjedhja e duhur. Ky specialitet italian ngjan me pet\u00eb t\u00eb vogla t\u00eb skuqura, t\u00eb mbushura me p\u00ebrb\u00ebr\u00ebs t\u00eb kripur, nd\u00ebrsa brumi i but\u00eb dhe i ajrosur i b\u00ebn ideale p\u00ebr drek\u00eb, dark\u00eb apo p\u00ebr nj\u00eb mbr\u00ebmje me miq.<\/p>\n<p>P\u00ebrgatitja \u00ebsht\u00eb e thjesht\u00eb, nd\u00ebrsa rezultati do t\u2019i k\u00ebnaq\u00eb t\u00eb gjith\u00eb adhuruesit e brum\u00ebrave t\u00eb sht\u00ebpis\u00eb, transmeton Telegrafi.<\/p>\n<p><strong>Informacion baz\u00eb<\/strong><\/p>\n<p>Koha e p\u00ebrgatitjes: rreth 1 or\u00eb e 30 minuta<br \/>\nV\u00ebshtir\u00ebsia: e leht\u00eb<br \/>\nSasia: 10\u201312 panzerotti<\/p>\n<p><strong>P\u00ebrb\u00ebr\u00ebsit<\/strong><\/p>\n<p><strong>P\u00ebr brumin:<\/strong><\/p>\n<p>\u25aa 500 g miell i but\u00eb<br \/>\n\u25aa 250 ml qum\u00ebsht i ngroht\u00eb<br \/>\n\u25aa 30 ml vaj, rreth 2\u20133 lug\u00eb gjelle<br \/>\n\u25aa 10 g maja e that\u00eb ose gjysm\u00eb kubi maja e fresk\u00ebt<br \/>\n\u25aa 1 lug\u00eb e vog\u00ebl sheqer<br \/>\n\u25aa 1 lug\u00eb e vog\u00ebl krip\u00eb<\/p>\n<p><strong>P\u00ebr mbushjen:<\/strong><\/p>\n<p>\u25aa 200 g proshut\u00eb ose mish i that\u00eb i pjekur, i grir\u00eb im\u00ebt<br \/>\n\u25aa 200 g ka\u00e7kavall ose mozzarella, e grir\u00eb n\u00eb rende<br \/>\n\u25aa 4\u20135 lug\u00eb gjelle ke\u00e7ap<br \/>\n\u25aa rigon, sipas shijes<\/p>\n<p><strong>P\u00ebr skuqje:<\/strong><\/p>\n<p>\u25aa vaj<\/p>\n<div class=\"share-tab-img share-buttons share-trigger\"><img loading=\"lazy\" decoding=\"async\" id=\"d0a91\" class=\"rm-shortcode rm-lazyloadable-image \" src=\"https:\/\/telegrafi.com\/media-library\/image.jpg?id=66907306&amp;width=700&amp;quality=90\" alt=\"\" width=\"960\" height=\"640\" data-rm-shortcode-id=\"e0187723cc8969300d1d298fc7b4df34\" data-rm-shortcode-name=\"rebelmouse-image\" data-adjusted-src=\"true\" \/><\/div>\n<p><strong>P\u00ebrgatitja<\/strong><\/p>\n<p><strong>P\u00ebrgatitja e brumit<\/strong><\/p>\n<p>N\u00eb nj\u00eb en\u00eb t\u00eb madhe hidhni qum\u00ebshtin e ngroht\u00eb, shtoni majan\u00eb, sheqerin dhe pak miell. L\u00ebreni p\u00ebr rreth 10 minuta, derisa majaja t\u00eb aktivizohet dhe t\u00eb krijoj\u00eb shkum\u00eb.<\/p>\n<p>Shtoni vajin dhe krip\u00ebn, pastaj gradualisht hidhni pjes\u00ebn tjet\u00ebr t\u00eb miellit. Punojeni brumin derisa t\u00eb b\u00ebhet i but\u00eb, i l\u00ebmuar dhe elastik.<\/p>\n<p>Mbulojeni en\u00ebn me nj\u00eb pecet\u00eb t\u00eb past\u00ebr kuzhine dhe l\u00ebreni n\u00eb nj\u00eb vend t\u00eb ngroht\u00eb p\u00ebr rreth 45 minuta, ose derisa brumi t\u00eb dyfishoj\u00eb v\u00ebllimin.<\/p>\n<p><strong>Formimi i panzerotti-ve<\/strong><\/p>\n<p>Brumin e ardhur punojeni edhe pak dhe ndajeni n\u00eb 10 deri n\u00eb 12 toptha t\u00eb barabart\u00eb.<\/p>\n<p>Secilin topth hapeni me pet\u00ebs n\u00eb form\u00eb rrethi, me trash\u00ebsi rreth 5 mm, af\u00ebrsisht sa madh\u00ebsia e nj\u00eb pjate t\u00eb vog\u00ebl.<\/p>\n<p><strong>Mbushja<\/strong><\/p>\n<p>N\u00eb nj\u00ebr\u00ebn gjysm\u00eb t\u00eb secilit rreth vendosni pak ke\u00e7ap. Shtoni proshut\u00ebn ose mishin e pjekur t\u00eb grir\u00eb, djathin e grir\u00eb dhe pak rigon.<\/p>\n<p><strong>Mbyllja<\/strong><\/p>\n<p>Paloseni gjysm\u00ebn tjet\u00ebr t\u00eb brumit mbi mbushje, q\u00eb t\u00eb fitoni form\u00ebn e gjysm\u00ebh\u00ebn\u00ebs.<\/p>\n<p>Shtypni mir\u00eb skajet me gishta, pastaj kaloni edhe me pirun, n\u00eb m\u00ebnyr\u00eb q\u00eb mbushja t\u00eb mos dal\u00eb gjat\u00eb skuqjes.<\/p>\n<p><strong>Skuqja<\/strong><\/p>\n<p>N\u00eb nj\u00eb tigan t\u00eb thell\u00eb ngrohni sasi t\u00eb mjaftueshme vaji.<\/p>\n<p>Skuqini panzerotti-t n\u00eb temperatur\u00eb mesatare, nga t\u00eb dyja an\u00ebt, derisa t\u00eb marrin ngjyr\u00eb t\u00eb art\u00eb dhe kore krokante.<\/p>\n<p>Nxirrini mbi let\u00ebr kuzhine, q\u00eb t\u00eb largohet yndyra e tep\u00ebrt.<\/p>\n<p><strong>Servimi<\/strong><\/p>\n<p>Sh\u00ebrbejini t\u00eb ngrohta, derisa djathi brenda tyre \u00ebsht\u00eb ende i shkrir\u00eb dhe kremoz. Kombinohen shum\u00eb mir\u00eb me jogurt, kos t\u00eb thart\u00eb ose salc\u00ebn tuaj t\u00eb preferuar.<\/p>\n<p><strong>K\u00ebshill\u00eb shtes\u00eb<\/strong><\/p>\n<p>P\u00ebr shije m\u00eb t\u00eb pasur, n\u00eb mbushje mund t\u00eb shtoni k\u00ebrpudha, ullinj, suxhuk pikant, mis\u00ebr t\u00eb \u00ebmb\u00ebl ose spec t\u00eb fresk\u00ebt.<\/p>\n<p>N\u00ebse d\u00ebshironi nj\u00eb variant m\u00eb t\u00eb leht\u00eb, panzerotti-t mund t\u2019i piqni n\u00eb furr\u00eb n\u00eb 200\u00b0C p\u00ebr rreth 20 minuta, derisa t\u00eb marrin ngjyr\u00eb t\u00eb bukur.<\/p>\n<p>M\u00eb t\u00eb shijshme jan\u00eb kur p\u00ebrgatiten t\u00eb fresk\u00ebta, por mund t\u2019i ngrohni p\u00ebrs\u00ebri n\u00eb furr\u00eb q\u00eb t\u00eb b\u00ebhen s\u00ebrish krokante.<\/p>\n<p>Ju b\u00ebfshin mir\u00eb<strong>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00ebse ju p\u00eblqejn\u00eb pet\u00ebt e vogla t\u00eb mbushura me djath\u00eb t\u00eb shkrir\u00eb dhe proshut\u00eb, kjo&#8230;<\/p>\n","protected":false},"author":5,"featured_media":29625,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-29622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta"],"_links":{"self":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29622"}],"version-history":[{"count":1,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29622\/revisions"}],"predecessor-version":[{"id":29630,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/posts\/29622\/revisions\/29630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=\/wp\/v2\/media\/29625"}],"wp:attachment":[{"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faktiditor.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}