{"id":33725,"date":"2025-11-06T08:21:11","date_gmt":"2025-11-06T08:21:11","guid":{"rendered":"https:\/\/www.europesays.com\/lt\/33725\/"},"modified":"2025-11-06T08:21:11","modified_gmt":"2025-11-06T08:21:11","slug":"garsieji-vistienos-sparneliai-traskus-sultingi-lengvai-pagaminami","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/lt\/33725\/","title":{"rendered":"Garsieji vi\u0161tienos sparneliai: tra\u0161k\u016bs, sultingi, lengvai pagaminami"},"content":{"rendered":"<p>JAV \u017einomos ne tik d\u0117l savo i\u0161skirtinio dyd\u017eio ekonomikos, naujausi\u0173 mad\u0173 tendencij\u0173 diktavimo, bet ir unikali\u0173 skoni\u0173 \u012fvairov\u0117s. \u0160ioje \u0161alyje \u201egim\u0117\u201c ir po pasaul\u012f pasklido itin gard\u016bs patiekalai, dalis kuri\u0173 netgi tapo kulinarijos ikonomis ir netgi film\u0173 \u017evaig\u017ed\u0117mis: gardieji m\u0117sainiai ir de\u0161rainiai, makaronai su s\u016briu, ledai su sausaini\u0173 te\u0161la ir dar daugiau.<\/p>\n<p>Sotiems pusry\u010diams \u2013 ikoni\u0161kieji amerikieti\u0161ki blyneliai su \u0161onine<\/p>\n<p>JAV skoni\u0173 \u012fvairov\u0117 \u2013 tokia plati, kad m\u0117gstam\u0173 patiekal\u0173 ras tiek so\u010di\u0173 pusry\u010di\u0173 entuziastai, tiek ir lengv\u0173 u\u017ekand\u017ei\u0173 gerb\u0117jai. Prekybos tinklas kvie\u010dia dien\u0105 prad\u0117ti nuo ikoni\u0161k\u0173j\u0173 amerikieti\u0161k\u0173 blyneli\u0173, kuriuos pagardina nepakartojamas skrudintos \u0161onin\u0117s ir klev\u0173 sirupo duetas.<\/p>\n<p>Amerikieti\u0161kieji blyneliai \u2013 puikus \u012frodymas, kad JAV virtuv\u0117 yra derinys tarp skirting\u0173 kult\u016br\u0173: europieti\u0161kosios, i\u0161 kur ir kilo blyn\u0173 tradicija, sen\u0173j\u0173 \u0160iaur\u0117s Amerikos gyventoj\u0173 praktikos naudoti klev\u0173 sirup\u0105 ir ankstyv\u0173j\u0173 kolonist\u0173 atve\u017etos m\u0117sos vartojimo tradicijos.<\/p>\n<p>\u0160iam patiekalui (2\u20133 porcijoms) reik\u0117s:<\/p>\n<p>Blyneliams:<\/p>\n<ul>\n<li>1 kiau\u0161inio<\/li>\n<li>200 ml \u201ePilos\u201c pieno<\/li>\n<li>150 g milt\u0173<\/li>\n<li>1 a. \u0161. kepimo milteli\u0173<\/li>\n<li>1 v. \u0161. cukraus<\/li>\n<li>\u017diupsnelio druskos<\/li>\n<li>1 v. \u0161. \u201ePilos\u201c sviesto (arba aliejaus kepimui)<\/li>\n<li>Patiekimui:<\/li>\n<li>6\u20138 juosteli\u0173 \u0161onin\u0117s<\/li>\n<li>Klev\u0173 sirupo<\/li>\n<li>\u0160iek tiek sviesto<\/li>\n<\/ul>\n<p>Blyneli\u0173 paruo\u0161imas:<\/p>\n<p>Keptuv\u0117je pakepinkite \u0161onin\u0119, kol taps tra\u0161ki. Sud\u0117kite j\u0105 ant popierinio rank\u0161luos\u010dio, kad nuvarv\u0117t\u0173 riebalai.<\/p>\n<p>Dideliame dubenyje i\u0161plakite kiau\u0161in\u012f su pienu.<\/p>\n<p>Suberkite miltus, kepimo miltelius, cukr\u0173 ir \u017eiupsnel\u012f druskos. Mai\u0161ykite iki vientisos mas\u0117s, o tada supilkite i\u0161tirpint\u0105 sviest\u0105.<\/p>\n<p>Ant vidutin\u0117s ugnies \u012fkaitinkite keptuv\u0119. D\u0117kite \u0161auk\u0161t\u0105 te\u0161los ir suformuokite apval\u0173 blynel\u012f.<\/p>\n<p>Kepkite, kol ant pavir\u0161iaus pasirodys burbuliukai, tada apverskite ir kepkite dar 1\u20132 minutes.<\/p>\n<p>I\u0161keptus blynelius sukraukite \u012f bok\u0161tel\u012f, o tarp j\u0173 sud\u0117kite tra\u0161ki\u0105 \u0161onin\u0119.<\/p>\n<p>U\u017epilkite visk\u0105 \u0161iltu klev\u0173 sirupu, u\u017ed\u0117kite gabal\u0117l\u012f sviesto vir\u0161uje ir patiekite.<\/p>\n<p>Dar daugiau skonio bus, jei \u0161onin\u0119 \u0161iek tiek pa\u0161ildysite orkait\u0117je kartu su blyneliais prie\u0161 pat patiekiant, kad viskas b\u016bt\u0173 \u0161ilta ir tra\u0161ku.<\/p>\n<p>Piet\u0173 pertraukos \u017evaig\u017ed\u0117 \u2013 klasikinis \u201eMac &amp; Cheese\u201c<\/p>\n<p>Kitas klasikinis amerikie\u010di\u0173 virtuv\u0117s patiekalas \u2013 makaronai su s\u016briu, pasaulyje dar \u017einomi \u201eMac &amp; Cheese\u201c vardu. Nors pirm\u0105 kart\u0105 jie sukurti dar XII\u2013XIV a. Italijoje, bet i\u0161populiar\u0117jo b\u016btent JAV, kai makaronus ir parmezano s\u016br\u012f \u012f \u0161al\u012f atve\u017e\u0117 vienas pirm\u0173j\u0173 JAV prezident\u0173 Tomas D\u017eefersonas. \u0160is sotus, \u0161velnios strukt\u016bros, maloniai \u0161ildantis patiekalas paskanins bet kuri\u0105 piet\u0173 pertrauk\u0105.<\/p>\n<p>Patiekalui (3\u20134 porcijoms) reik\u0117s:<\/p>\n<ul>\n<li>250 g m\u0117gstam\u0173 makaron\u0173, geriausia \u2013 vamzdeli\u0173 arba kriaukleli\u0173<\/li>\n<li>2 v. \u0161. \u201ePilos\u201c sviesto<\/li>\n<li>2 v. \u0161. milt\u0173<\/li>\n<li>500 ml \u201ePilos\u201c pieno<\/li>\n<li>150 ml \u201ePilos\u201c grietin\u0117l\u0117s<\/li>\n<li>200 g \u010dederio s\u016brio, tarkuoto<\/li>\n<li>50 g parmezano s\u016brio, tarkuoto<\/li>\n<li>Druskos, pipir\u0173 pagal skon\u012f<\/li>\n<\/ul>\n<p>Makaron\u0173 paruo\u0161imas:<\/p>\n<p>Pas\u016bdytame vandenyje i\u0161virkite makaronus, bet i\u0161imkite juos 1\u20132 minut\u0117mis anks\u010diau \u2014 jie dar \u0161iek tiek i\u0161virs pada\u017ee.<\/p>\n<p>Paruo\u0161kite s\u016brio pada\u017e\u0105. Puode i\u0161tirpinkite sviest\u0105, suberkite miltus ir mai\u0161ykite 1\u20132 minutes, kol mas\u0117 taps vientisa, bet neparus.<\/p>\n<p>Pama\u017eu pilkite pien\u0105, nuolat mai\u0161ydami, kad nelikt\u0173 gumul\u0117li\u0173.<\/p>\n<p>\u012epilkite grietin\u0117l\u0117s (jei naudojate) ir kaitinkite, kol pada\u017eas sutir\u0161t\u0117s.<\/p>\n<p>Nukelkite pada\u017e\u0105 nuo ugnies, sud\u0117kite \u010deder\u012f ir parmezan\u0105. Mai\u0161ykite, kol s\u016briai i\u0161tirps.<\/p>\n<p>Pagardinkite pada\u017e\u0105 druska ir pipirais, ir sujunkite su makaronais.<\/p>\n<p>Sud\u0117kite virtus makaronus \u012f pada\u017e\u0105 ir gerai i\u0161mai\u0161ykite, kad kiekvienas makaronas b\u016bt\u0173 padengtas s\u016brio pada\u017eu. Patiekite ir m\u0117gaukit\u0117s skoniais.<\/p>\n<p>Ir vakaro, ir vakar\u0117lio pa\u017eiba \u2013 pikanti\u0161kieji \u201eBafalo\u201c sparneliai<\/p>\n<p>JAV virtuv\u0117 \u017einoma ne tik d\u0117l klasikini\u0173 recept\u0173 adaptacij\u0173, bet ir nauj\u0173, unikali\u0173 patiekal\u0173 k\u016brimo. Vienas toki\u0173 \u2013 pikanti\u0161kieji \u201eBafalo\u201c vi\u0161tienos sparneliai. Prie\u0161 ma\u017edaug \u0161e\u0161is de\u0161imtme\u010dius viename Bafalo miesto restorane netik\u0117tai sukurtas u\u017ekandis netruko i\u0161populiar\u0117ti ir tapo neatsiejama vakar\u0117li\u0173 pa\u017eiba. Tra\u0161kius, sultingus ir tikro amerikieti\u0161ko skonio kupinus sparnelius lengva pasigaminti ir namie, taip paskaninant laik\u0105 su draugais ar tiesiog prie televizijos ekran\u0173.<\/p>\n<p>Jums reik\u0117s:<\/p>\n<ul>\n<li>1 kg vi\u0161tienos sparneli\u0173<\/li>\n<li>1 a. \u0161. druskos<\/li>\n<li>\u00bd a. \u0161. malt\u0173 juod\u0173j\u0173 pipir\u0173<\/li>\n<li>1 a. \u0161. \u010desnako milteli\u0173 (neb\u016btina)<\/li>\n<li>2 v. \u0161. aliejaus<\/li>\n<\/ul>\n<p>\u201eBafalo\u201c pada\u017eui reik\u0117s:<\/p>\n<ul>\n<li>100 g \u201ePilos\u201c sviesto<\/li>\n<li>100 ml a\u0161traus pada\u017eo (\u201eTabasco\u201c arba kito aitri\u0173j\u0173 paprik\u0173 pada\u017eo)<\/li>\n<li>1 a. \u0161. acto (pageidautina obuoli\u0173 arba balto vyno)<\/li>\n<li>\u017diupsnelio druskos<\/li>\n<li>1 a. \u0161. medaus ar cukraus<\/li>\n<\/ul>\n<p>Patiekimui:<\/p>\n<ul>\n<li>Keli\u0173 salier\u0173<\/li>\n<li>M\u0117lynojo pel\u0117sinio s\u016brio<\/li>\n<\/ul>\n<p>Sparneli\u0173 paruo\u0161imas:<\/p>\n<p>Paruo\u0161kite sparnelius. Jei reikia, perpjaukite per s\u0105nar\u012f ir pa\u0161alinkite galiukus. Nusausinkite popieriniu rank\u0161luos\u010diu.<\/p>\n<p>Apibarstykite druska, pipirais, \u010desnako milteliais ir ap\u0161lakstykite aliejumi. Pad\u0117kite \u012f \u0161aldytuv\u0105, kad pasimarinuot\u0173.<\/p>\n<p>\u012ekaitinkite orkait\u0119 iki 220 \u00b0C temperat\u016bros. Kepkite sparnelius ant groteli\u0173, o po jomis pad\u0117kite skard\u0105 su kepimo popieriumi. Kepkite apie 40\u201345 min., kol sparneliai taps tra\u0161k\u016bs. Kepimo laikui \u012fpus\u0117jus, sparnelius apverskite.<\/p>\n<p>Paruo\u0161kite pada\u017e\u0105. Nedideliame puode i\u0161tirpinkite sviest\u0105, \u012fmai\u0161ykite a\u0161tr\u0173 pada\u017e\u0105, act\u0105, drusk\u0105 ir truput\u012f medaus arba cukraus. Pakaitinkite trumpai, kol susimai\u0161ys, ta\u010diau neu\u017evirinkite.<\/p>\n<p>Dar kar\u0161tus sparnelius sud\u0117kite \u012f pada\u017e\u0105 ir apvoliokite jame, kad tolygiai pasidengt\u0173.<\/p>\n<p>Patiekite \u201eBafalo\u201c sparnelius tradici\u0161kai \u2013 su salier\u0173 lazdel\u0117mis ir m\u0117lynoju pel\u0117siniu s\u016briu arba m\u0117gstamu pada\u017eu.<\/p>\n<p>Skanaus!<\/p>\n","protected":false},"excerpt":{"rendered":"JAV \u017einomos ne tik d\u0117l savo i\u0161skirtinio dyd\u017eio ekonomikos, naujausi\u0173 mad\u0173 tendencij\u0173 diktavimo, bet ir unikali\u0173 skoni\u0173 \u012fvairov\u0117s.&hellip;\n","protected":false},"author":2,"featured_media":33726,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[25,30,31,34,35,24,32,33,37,39,36,38,40,23,22,44,28,29,26,27,74,75,76],"class_list":{"0":"post-33725","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pasaulis","8":"tag-antrastes","9":"tag-breaking-news","10":"tag-breakingnews","11":"tag-featured-news","12":"tag-featurednews","13":"tag-headlines","14":"tag-latest-news","15":"tag-latestnews","16":"tag-lietuva","17":"tag-lietuviu","18":"tag-lithuania","19":"tag-lithuanian","20":"tag-lt","21":"tag-naujienos","22":"tag-news","23":"tag-pasaulis","24":"tag-populiariausios-naujienos","25":"tag-populiariausiosnaujienos","26":"tag-top-stories","27":"tag-topstories","28":"tag-world","29":"tag-world-news","30":"tag-worldnews"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lt\/115501785644350745","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/33725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/comments?post=33725"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/33725\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/33726"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=33725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=33725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=33725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}