{"id":2991,"date":"2020-12-23T20:18:20","date_gmt":"2020-12-23T20:18:20","guid":{"rendered":"http:\/\/stari-imotski.com\/?p=2991"},"modified":"2020-12-23T20:19:13","modified_gmt":"2020-12-23T20:19:13","slug":"kotonjada","status":"publish","type":"post","link":"https:\/\/stari-imotski.com\/?p=2991","title":{"rendered":"Kotonjada ili, \u0161to hrvatski &#8220;o\u0107e re\u0107&#8221;, sir od dunja"},"content":{"rendered":"<div class=\"kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">Jesen\u00a0 u Imotskome je godi\u0161nje doba kada su se osim famoznog \u010duptera radile razne marmelade od jesenskog vo\u0107a i, naravno, neizbje\u017eni sir od dunja. Mi smo ovu slasticu zvali kotonjada ili kotonjata prema talijanskoj rije\u010di za dunju-cotogno. Jo\u0161 u staroj &#8220;Hrvatskoj kuharici&#8221; iz 1882. godine pod imenom &#8220;Tunji sir&#8221; navodi se recept za kotonjadu skoro identi\u010dan dana\u0161njem. Razlika je tek u nijansama, naime tu se dodaju neke mirodije kao korica limuna, karanfili\u0107, cimet&#8230;<\/div>\n<div dir=\"auto\">Prije skoro 100 godina moja mama Nora Vu\u010demilovi\u0107 Ba\u0161karad je zapisala u svojoj kuharici, danas na\u017ealost u raspadaju\u0107em stanju, kako je ona radila kotonjadu.<\/div>\n<div dir=\"auto\">&#8220;Dunje se dobro operu. O\u010disti se sredina sa \u0161picama, izre\u017eu se na kockice s korom, kuhaju u vodi dok ne omek\u0161aju. Kuhane dunje se procijede i samelju na ma\u0161ini za meso. Smjesa se izmjeri i pomije\u0161a s istom koli\u010dinom \u0161e\u0107era. Kuha se 30 minuta, \u010dak i ne\u0161to manje. Kada je gotovo, doda se sok jednog limuna i smjesa se odmah po\u010dne ulijevati u kalupi\u0107e, koji su prethodno bili potopljeni u hladnoj vodi. Nakon 24 sata kotonjada se pa\u017eljivo vadi iz kalupa, pokriva listovima lovora zbog mirisa i su\u0161i u ma\u0161kadaru do Bo\u017ei\u0107a.&#8221;<\/div>\n<div dir=\"auto\">Dakle, za razliku od dana\u0161njeg standardnog recepta za kotonjadu, moja mama je koristila dunje s korom i nije ih pasirala nego mljela u ma\u0161ini za mljevenje mesa. Ma\u0161kadur, mu\u0161kadur ili mo\u0161ker, svojedobno obavezni kuhinjski element, danas ne\u0107ete na\u0107i u modernim kuhinjama, mo\u017eda tek u nekom \u0161ufitu ili konobi. To je drveni ormari\u0107 sa stranicama od guste metalne mre\u017ee, a namjena mu je da sa\u010duva hranu od mu\u0161ica i ostalih nametnika. Zato mu dolazi ime od talijanske rije\u010di za muhu-mosca.<\/div>\n<div dir=\"auto\"><\/div>\n<\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">Antonjeta Ba\u0161karad Jutroni\u0107<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Jesen\u00a0 u Imotskome je godi\u0161nje doba kada su se osim famoznog \u010duptera radile razne marmelade od jesenskog vo\u0107a i, naravno, neizbje\u017eni sir od dunja. Mi smo ovu slasticu zvali kotonjada ili kotonjata prema talijanskoj rije\u010di za dunju-cotogno. Jo\u0161 u staroj &#8220;Hrvatskoj kuharici&#8221; iz 1882. godine pod imenom &#8220;Tunji sir&#8221; navodi se recept za kotonjadu skoro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2992,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23],"tags":[],"_links":{"self":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2991"}],"collection":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2991"}],"version-history":[{"count":2,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2991\/revisions"}],"predecessor-version":[{"id":2994,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/posts\/2991\/revisions\/2994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=\/wp\/v2\/media\/2992"}],"wp:attachment":[{"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stari-imotski.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}