{"id":13412,"date":"2022-05-24T08:55:37","date_gmt":"2022-05-24T08:55:37","guid":{"rendered":"https:\/\/uet.edu.al\/?p=13412"},"modified":"2022-06-28T11:14:32","modified_gmt":"2022-06-28T11:14:32","slug":"libri-i-uet-press-rapsodia-e-pjatave-te-chef-alfred-markut","status":"publish","type":"post","link":"https:\/\/uet.edu.al\/en\/libri-i-uet-press-rapsodia-e-pjatave-te-chef-alfred-markut\/","title":{"rendered":"Libri i UET PRESS\/ Rapsodia e pjatave t\u00eb chef Alfred Markut"},"content":{"rendered":"

\u00cbsht\u00eb hera e par\u00eb q\u00eb UET Press sjell nj\u00eb lib\u00ebr t\u00eb k\u00ebtij lloji, i cili lind si bashk\u00ebpunim i Departamentit t\u00eb Sh\u00ebndetit Publik t\u00eb Universitetit Europian t\u00eb Tiran\u00ebs, Qendr\u00ebs s\u00eb Projekteve UET dhe chef Alfred Markut<\/h2>\n
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Nj\u00eb rr\u00ebfim p\u00ebr jet\u00ebn, nj\u00eb k\u00ebrkim t\u00eb rr\u00ebnj\u00ebve t\u00eb kulinaris\u00eb shqiptare dhe receta q\u00eb vijn\u00eb si nj\u00eb vep\u00ebr arti. Nj\u00eb lib\u00ebr ku shija g\u00ebrshtohet me t\u00eb ushqyerit e sh\u00ebndetsh\u00ebm. \u00cbsht\u00eb hera e par\u00eb q\u00eb UET Press sjell nj\u00eb lib\u00ebr t\u00eb k\u00ebtij lloji, i cili lind si bashk\u00ebpunim i Fakultetit t\u00eb Shkencave Mjek\u00ebsore Teknike t\u00eb Universitetit Europian t\u00eb Tiran\u00ebs, Qendr\u00ebs s\u00eb Projekteve UET dhe chef Alfred Markut.<\/em><\/h5>\n

Kishte zgjedhur Fest\u00ebn e Luleve p\u00ebr t\u00eb p\u00ebruruar librin e tij t\u00eb par\u00eb. Rapsodia e chef Alfred Markut, e mbledhur n\u00eb nj\u00eb pjat\u00eb, t\u00eb pazakont\u00eb. Me shije f\u00ebmij\u00ebrie, arom\u00eb t\u00eb nj\u00eb rrug\u00ebtimi jete nga vendlindja, n\u00eb veri t\u00eb Italis\u00eb dhe nj\u00eb rikthim n\u00eb sht\u00ebpi si nj\u00eb gatim tradicional b\u00ebr\u00eb me rr\u00ebnj\u00eb dashurie, zgjim i t\u00eb gjitha shqisave me delikates\u00ebn e ushqimit gourmet, si nj\u00eb eksperiment i suksessh\u00ebm p\u00ebr her\u00eb t\u00eb par\u00eb n\u00eb Shqip\u00ebri\u2026 \u00cbsht\u00eb ky kombinimi i pagabuesh\u00ebm i nj\u00eb kompozitori t\u00eb kuzhin\u00ebs me nj\u00eb p\u00ebrvoj\u00eb q\u00eb e kap\u00ebrcen shkoll\u00ebn dhe shkon drejt e n\u00eb shpirtin e shijuesit.<\/p>\n

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I emocionuar, Alfred Marku ndau me miqt\u00eb e pranish\u00ebm n\u00eb mjediset e restorant Rapsodis\u00eb ngasjen q\u00eb pati p\u00ebr t\u00eb sjell\u00eb nj\u00eb lib\u00ebr. \u201cRapsodi n\u00eb Pjat\u00eb\u201d, nuk \u00ebsht\u00eb thjesht nj\u00eb lib\u00ebr me receta, tha drejtuesja e sht\u00ebpis\u00eb botuese Uetpress, Suela Mino, duke treguar kujdesin e postash\u00ebm me t\u00eb cilin \u00ebsht\u00eb punuar ky lib\u00ebr. \u201c\u00c7donj\u00ebri gatim vjen i titulluar, ilustruar dhe rr\u00ebfyer me p\u00ebrkushtimin e imt\u00ebsish\u00ebm t\u00eb chef Fredit, \u00e7ka e shnd\u00ebrron \u201cRapsodi n\u00eb pjat\u00eb\u201d n\u00eb nj\u00eb album t\u00eb fest\u00ebs familjare shqiptare, me aromat, shijet e ngjyrat q\u00eb kan\u00eb shenjuar f\u00ebmij\u00ebrin\u00eb e secilit prej nesh dhe vijn\u00eb t\u00eb fresk\u00ebta e sfiduese n\u00eb trendin e kuzhin\u00ebs moderne.\u201d Nj\u00eb lloj bildungsroman, q\u00eb rr\u00ebfen sesi gatuhet nj\u00eb chef; ai q\u00eb \u00e7do v\u00ebshtir\u00ebsi prej emigranti, pa dritare mund\u00ebsish, \u00e7do sall\u00eb kuzhine t\u00eb restoranteve dhe hoteleve ku punoi, e ktheu n\u00eb nj\u00eb shkoll\u00eb. Edhe kur chef-at me t\u00eb cil\u00ebt punoi nuk ishin fort t\u00eb gatsh\u00ebm t\u00eb ndanin sekretet e zanatit, ai i b\u00ebri t\u00eb tijat.<\/p>\n

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N\u00ebse do ta shihte jet\u00ebn e tij si nj\u00eb film, mund t\u00eb titullohej \u201cPjatalar\u00ebsi q\u00eb u b\u00eb chef\u201d.<\/h5>\n

Chef-i q\u00eb u dha hoteleve t\u00eb turizmit elitar n\u00eb veriun italian, yje Michelin. Pran\u00eb tij, edhe n\u00eb mbr\u00ebmjen e promovimit, ku nuk munguan pjatat me fantazi t\u00eb chef Fredit, gjithmon\u00eb gruaja. Mira, krahu i djatht\u00eb, ndau po aq emocione sa i shoqi, kur pa t\u00eb p\u00ebrmbushur \u00ebndrr\u00ebn e tij p\u00ebr nj\u00eb lib\u00ebr, i cili vjen si nj\u00eb kombinim mes fantazis\u00eb dhe mjesht\u00ebris\u00eb s\u00eb chef-it, me k\u00ebrkimin e gjat\u00eb e t\u00eb thell\u00eb n\u00eb tradit\u00ebn gastronomike t\u00eb disa krahinave t\u00eb Shqip\u00ebris\u00eb.<\/p>\n

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Krijimi i pjatave t\u00eb reja e b\u00ebn t\u00eb duket si nj\u00eb zot i zhytur brenda universit t\u00eb tij. Procesi i krijimit i ngjan disi atij t\u00eb nj\u00eb kompozitori n\u00eb pentagram, nd\u00ebrsa pjatat e p\u00ebrfunduara e t\u00eb pag\u00ebzuara plot me imagjinat\u00eb duken si piktura abstrakte, kubiste, impresioniste, ekspresioniste\u2026 Shp\u00ebrthim ngjyrash, shijesh e aromash \u00ebsht\u00eb ajo q\u00eb lexuesi gjen n\u00eb faqet e k\u00ebtij botimi luksoz, q\u00eb e b\u00ebn edhe sht\u00ebpin\u00eb botuese universitare t\u00eb vij\u00eb ndryshe. \u00cbsht\u00eb hera e par\u00eb q\u00eb UET Press vjen me nj\u00eb lib\u00ebr t\u00eb k\u00ebtij lloji, i cili lind si bashk\u00ebpunim i Fakultetit t\u00eb Shkencave Mjek\u00ebsore Teknike t\u00eb Universitetit Europian t\u00eb Tiran\u00ebs, Qendr\u00ebs s\u00eb Projekteve UET dhe chef Alfred Markut. Recetat e tij, q\u00eb ka vendosur t\u2019i ndaj\u00eb me t\u00eb gjith\u00eb, pa ruajtur sekrete (ndoshta ka ruajtur vet\u00ebm ato q\u00eb nj\u00eb chef i ka t\u00eb brend\u00ebsuara aq intimisht sa \u00ebsht\u00eb e pamundur t\u2019i ndaj\u00eb me t\u00eb tjer\u00ebt), nuk jan\u00eb si nj\u00eb m\u00ebkat i gryk\u00ebs apo i stomakut, por kujdesen s\u00eb pari t\u00eb jen\u00eb t\u00eb sh\u00ebndetshme.<\/p>\n

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\u201cMjek\u00ebsia dhe kulinaria kan\u00eb histori t\u00eb gjat\u00eb bashk\u00ebjetese\u201d, shkruan mjeku i njohur Isuf Kalo n\u00eb parath\u00ebnien e librit \u201cRapsodi n\u00eb Pjat\u00eb\u201d. N\u00eb jo pak raste, kan\u00eb qen\u00eb n\u00eb konflikt mes tyre. \u201cP\u00ebrdorimi nga mjeshtrit kulinar\u00eb, me synim rafinimin e shijes s\u00eb ushqimit, t\u00eb substancave si kripa, sheqeri, yndyrat shtazore apo i salcave, piperit, er\u00ebzave e pikant\u00ebve t\u00eb tjer\u00eb, ka sfiduar rekomandimet e mjek\u00ebsis\u00eb p\u00ebr profilaksin\u00eb dhe mjekimin e disa s\u00ebmundjeve gjer\u00ebsisht t\u00eb p\u00ebrhapura, si hipertensioni arterial, diabeti, obeziteti e arteroskleroza, s\u00ebmundjet gastrointestinale etj.\u201d, shkruan m\u00eb tej Kalo, i cili \u00ebsht\u00eb themeluesi i Fakultetit t\u00eb Shkencave Mjek\u00ebsore Teknike, n\u00eb UET.<\/p>\n

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Por, si\u00e7 thot\u00eb m\u00eb tej ai, n\u00eb parath\u00ebnien e librit, dietologjia dhe kulinaria jan\u00eb shnd\u00ebrruar n\u00eb shkenca dinamike t\u00eb dobishme jo vet\u00ebm p\u00ebr sh\u00ebndetin, por edhe p\u00ebr mir\u00ebqenien shpirt\u00ebrore dhe k\u00ebnaq\u00ebsin\u00eb estetike e emocionale t\u00eb qytetar\u00ebve. \u201cAto po pleksen me artin kreativ n\u00eb m\u00ebnyrat plot fantazi t\u00eb gatimit e t\u00eb paraqitjes estetike bashk\u00ebkohore, duke ruajtur me delikates\u00eb edhe traditat e zakonet shekullore vendore t\u00eb ushqyerjes dhe gatimit\u201d, shkruan mjeku i njohur. Kalo thot\u00eb se edhe chef Alfredi, me recetat e tij n\u00eb restorantin \u201cRapsodia\u201d, performon t\u00eb nj\u00ebjt\u00ebn filozofi t\u00eb gatimit befasues, frym\u00ebzuar nga tradita, sjell\u00eb me kreativitet e art dhe kuruar me dashuri.<\/p>\n

I pranish\u00ebm n\u00eb promovimin e librit ishte edhe Pirro Prifti, pedagog i Fakultetit t\u00eb Shkencave Mjek\u00ebsore Teknike n\u00eb UET, i cili vler\u00ebsoi dimensionin e sh\u00ebndetit publik n\u00eb pun\u00ebn e nj\u00eb mjeshtri t\u00eb kuzhin\u00ebs dhe r\u00ebnd\u00ebsin\u00eb e g\u00ebrshetimit t\u00eb shijes me t\u00eb ushqyerit e sh\u00ebndetsh\u00ebm.<\/p>\n

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Mbr\u00ebmja n\u00eb \u201cRapsodia\u201d vijoi si nj\u00eb fest\u00eb e luleve, pjatave origjinale q\u00eb mbanin firm\u00ebn e pangat\u00ebrrueshme t\u00eb chef Alfredit dhe muzik\u00ebs s\u00eb mir\u00eb me Orgesa Zaimi dhe band\u00ebn e saj. Nj\u00eb Rapsodi e mbledhur n\u00eb pjat\u00eb, nga nj\u00eb kompozitor i shijes si Alfred Marku, recetat e t\u00eb cilit vijn\u00eb p\u00ebr lexuesin si nj\u00eb buqet\u00eb e fresk\u00ebt me rr\u00ebnj\u00eb Shqip\u00ebrie dhe deg\u00eb fantazie, q\u00eb e b\u00ebjn\u00eb nj\u00eb pjat\u00eb t\u00eb duket si nj\u00eb vep\u00ebr e v\u00ebrtet\u00eb arti.<\/p>\n

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<\/h3>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00cbsht\u00eb hera e par\u00eb q\u00eb UET Press sjell nj\u00eb lib\u00ebr t\u00eb k\u00ebtij lloji, i cili lind si bashk\u00ebpunim i Departamentit t\u00eb Sh\u00ebndetit Publik t\u00eb Universitetit Europian t\u00eb Tiran\u00ebs, Qendr\u00ebs s\u00eb Projekteve UET dhe chef Alfred Markut Nj\u00eb rr\u00ebfim p\u00ebr jet\u00ebn, … <\/p>","protected":false},"author":2,"featured_media":13413,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[118,122,123,65],"class_list":["post-13412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-te-ndryshme","tag-alfred-marku","tag-libri-i-uet-press","tag-rapsodia","tag-uet"],"yoast_head":"\nLibri i UET PRESS\/ Rapsodia e pjatave t\u00eb chef Alfred Markut - UET<\/title>\n<meta name=\"description\" content=\"Libri i UET Press, Rapsodia epjatave te chef Alfred Markut. Promovimi ne ambientet e UET, 24 Maj 2022, Publikime UET.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uet.edu.al\/en\/libri-i-uet-press-rapsodia-e-pjatave-te-chef-alfred-markut\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Libri i UET PRESS\/ Rapsodia e pjatave t\u00eb chef Alfred Markut - UET\" \/>\n<meta property=\"og:description\" content=\"Libri i UET Press, Rapsodia epjatave te chef Alfred Markut. 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