{"id":162744,"title":"Otantik Patatas Bravas","modified":"2026-08-11T20:52:43+02:00","plain":"Madrid barlar\u0131ndakiler gibi, paprika ve sar\u0131msakla haz\u0131rlanan yo\u011fun brava sosuna bulanm\u0131\u015f \u00e7\u0131t\u0131r patatas bravas.\n\n\n\nTabak tezg\u00e2ha gelir; \u00fcst\u00fcnde h\u00e2l\u00e2 s\u0131cak k\u0131rm\u0131z\u0131 sos, yan\u0131nda da ona e\u015flik eden bir ca\u00f1a. K\u00fcrdana bir par\u00e7a takars\u0131n\u0131z : kenarlar \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fac\u0131k, hemen ard\u0131ndan da t\u00fcts\u00fcl\u00fc paprika gelir. \n\n\n\nAc\u0131l\u0131\u011f\u0131 hafiftir; a\u015fa\u011f\u0131 yukar\u0131 tatl\u0131 bir jalape\u00f1o kadar yakar. Is\u0131t\u0131r ama di\u011fer tatlar\u0131 bast\u0131rmaz. Ba\u015fta ortaya s\u00f6ylemelik gibi duran, ama sonunda tek ba\u015f\u0131na bitirilen t\u00fcrden bir tabakt\u0131r.\n\n\n\nK\u0131zarm\u0131\u015f patatesin bir ba\u015fka b\u00fcy\u00fck klasi\u011fi : Japon usul\u00fc korokke\n\n\n\nPatatas bravas\u2019\u0131 \u201cbravas\u201d yapan nedir?\n\n\n\nAd\u0131 her \u015feyi anlat\u0131yor. Bravas, sert ya da ha\u015fin demek; sar\u0131msak, zeytinya\u011f\u0131, sirke ve t\u00fcts\u00fcl\u00fc tatlar\u0131n a\u011f\u0131r bast\u0131\u011f\u0131 bir mutfakta ac\u0131l\u0131\u011fa yap\u0131lan ender bir g\u00f6nderme. \n\n\n\nPatates de d\u00fczg\u00fcn d\u00fczg\u00fcn kesilmez : \u0130spanyol a\u015f\u00e7\u0131lar buna chascan der; b\u0131\u00e7a\u011f\u0131 patatese saplay\u0131p sonra \u00e7evirerek onu 3 ila 4 cm\u2019lik d\u00fczensiz par\u00e7alara ay\u0131r\u0131rlar. Bu k\u0131r\u0131k y\u00fczeyler daha iyi k\u0131zar\u0131r ve sosu girintilerinde tutar.\n\n\n\n\u0130ddial\u0131 versiyonlar iki ana sos gelene\u011fine ayr\u0131l\u0131r. Madrid tavernalar\u0131nda domates kullan\u0131lmaz : so\u011fan ve sar\u0131msakla haz\u0131rlanan rustik, kadifemsi bir sos; kavrulmu\u015f un, et suyu, Jerez sirkesi ve o canl\u0131 k\u0131rm\u0131z\u0131y\u0131 veren tatl\u0131-ac\u0131 Piment\u00f3n de la Vera kar\u0131\u015f\u0131m\u0131. \n\n\n\nDi\u011fer \u00e7izgi domateslidir; Simone Ortega\u2019n\u0131n 1972 tarihli 1080 recetas de cocina kitab\u0131yla yayg\u0131nla\u015fm\u0131\u015f, \u00f6zellikle k\u0131y\u0131 b\u00f6lgelerinde s\u0131k g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. \u00c7o\u011fu zaman da sar\u0131msa\u011f\u0131 bol bir alioli ile servis edilir.\n\n\n\nBiraz ac\u0131l\u0131, ba\u015fka bir k\u0131zartmal\u0131k m\u0131 ar\u0131yorsunuz ? Kore usul\u00fc gochu twigim\n\n\n\nSava\u015f sonras\u0131 Madrid barlar\u0131nda do\u011fdu\n\n\n\nBu yemek, 1939\u2019dan 1952\u2019ye kadar s\u00fcren karne d\u00fczeninin sofray\u0131 belirledi\u011fi i\u00e7 sava\u015f sonras\u0131 Madrid\u2019inde ortaya \u00e7\u0131kt\u0131. Patates temel besinlerden biri h\u00e2line geldi ve ABD\u2019nin \u0130spanya\u2019ya yakla\u015f\u0131k 39 000 ton fazla stok sat\u0131\u015f\u0131 yapt\u0131\u011f\u0131 1950 Mart\u2019\u0131na kadar karneyle da\u011f\u0131t\u0131lmaya devam etti.\n\n\n\nPatates, un, paprika, so\u011fan, sar\u0131msak ve et suyu i\u00e7in kemikler : tuzlu, doyurucu ve bir bardak daha s\u00f6yletecek kadar lezzetli bir tabak i\u00e7in gereken her \u015fey. Luis Carandell, 1967\u2019de bunlara bazen patatas a lo pobre dendi\u011fini yaz\u0131yordu. \n\n\n\nCasa Pellico (calle Toledo) ile La Casona (calle Echegaray), ikisi de bu yeme\u011fin yarat\u0131c\u0131s\u0131 oldu\u011funu iddia eder; kuyruklar kald\u0131r\u0131ma ta\u015far ve ikincisinde 1949\u2019dan itibaren \u201cpatatas casonas\u201d servis edilirdi.\n\n\n\nD\u00fcnyan\u0131n \u00f6b\u00fcr ucunda da ayn\u0131 bar mant\u0131\u011f\u0131 : birayla payla\u015fmal\u0131k Nagoya tebasaki\n\n\n\n1963\u2019te a\u00e7\u0131lan Docamar, bug\u00fcn de herkesin referans g\u00f6sterdi\u011fi adres. A\u00e7\u0131klad\u0131klar\u0131 temel kar\u0131\u015f\u0131m k\u0131sa ve net : ac\u0131 t\u00fcts\u00fclenmi\u015f paprika, so\u011fan, bu\u011fday unu ve sirke; yine de baz\u0131lar\u0131 i\u00e7inde az da olsa domates oldu\u011fundan \u015f\u00fcphelenir. \n\n\n\nPatatesler, zeytinya\u011f\u0131nda yumu\u015fayana ve hafif\u00e7e renk alana kadar usul usul pi\u015firilir; yani \u00e7\u0131t\u0131rdan \u00e7ok yumu\u015fakt\u0131r. Talep o kadar b\u00fcy\u00fckt\u00fc ki bar, s\u0131rf soyma ve do\u011frama i\u015fi i\u00e7in yan d\u00fckk\u00e2nlar\u0131 kiralad\u0131.\n\n\n\nPatatas bravas\u2019\u0131n ana malzemeleri\n\n\n\n\n\n\n\nPatatesin pi\u015ferken da\u011f\u0131lmamas\u0131, ortas\u0131n\u0131n da kremsi kalmas\u0131 gerekir. \u0130spanya\u2019da genellikle Kennebec, Agria ya da Monalisa tercih edilir ; ba\u015fka yerlerde Yukon Gold, Maris Piper ya da Russet da gayet iyi sonu\u00e7 verir. \u0130yi bir zeytinya\u011f\u0131, y\u00fcksek ate\u015fteki son k\u0131zartmadan \u00f6nce yap\u0131lan ilk, yumu\u015fak pi\u015firmeye aroma katar. Tuz ise patatesler daha s\u0131cakken serpilir; en iyi o zaman tutunur.\n\n\n\nBu yeme\u011fin kalbi, ideal olarak AOP Piment\u00f3n de la Vera olan \u0130spanyol t\u00fcts\u00fclenmi\u015f paprikad\u0131r. piment\u00f3n dulce ile piment\u00f3n picante kar\u0131\u015f\u0131m\u0131, tu\u011fla k\u0131rm\u0131z\u0131s\u0131 rengi, t\u00fcts\u00fcl\u00fc me\u015fe notalar\u0131n\u0131 ve dengeli bir ac\u0131l\u0131\u011f\u0131 verir. Genel bir chili tozu ayn\u0131 sonucu asla vermez.\n\n\n\nKalan malzemeler sosun yap\u0131s\u0131n\u0131 kurar. So\u011fan g\u00f6vde ve tatl\u0131l\u0131k, sar\u0131msak ise lezzet derinli\u011fi katar; bu\u011fday unu da \u00e7i\u011f tad\u0131n\u0131 kaybedene kadar kavruldu\u011funda k\u0131vam verir. \n\n\n\nEt suyu, tercihen bir caldo de cocido, suyun veremeyece\u011fi bir derinlik kazand\u0131r\u0131r; Jerez sirkesi ise ya\u011f\u0131 dengeler ve paprikan\u0131n tad\u0131n\u0131 \u00f6ne \u00e7\u0131kar\u0131r. Domates de iste\u011fe ba\u011fl\u0131d\u0131r, alioli de; ikincisi daha \u00e7ok Barselona ve Levant usul\u00fcne yak\u0131nd\u0131r.\n\n\n\n\u00d6zg\u00fcnl\u00fc\u011f\u00fcn i\u015faretleri ve ka\u00e7\u0131n\u0131lmas\u0131 gereken tuzaklar\n\n\n\n\u0130yi bir tabak kendini hemen ele verir : d\u00fczensiz, p\u00fct\u00fcrl\u00fc par\u00e7alar; s\u0131cakken tuzlanm\u0131\u015f patatesler; yaln\u0131zca k\u0131rm\u0131z\u0131 g\u00f6r\u00fcnen de\u011fil, ger\u00e7ekten \u0130spanyol t\u00fcts\u00fclenmi\u015f paprikas\u0131 kokan bir sos. Madrid\u2019de brava sosu tek ba\u015f\u0131na gelir; Barselona ve Levant\u2019ta ise \u00fczerine dokunu\u015flar ya da ince \u00e7izgiler h\u00e2linde alioli eklenir. \n\n\n\nAt\u0131\u015ft\u0131rmal\u0131k taraf\u0131nda, Japon konbinilerinin klasi\u011fi famichiki\n\n\n\nK\u00f6t\u00fc i\u015faretler de bir o kadar kolay fark edilir : ket\u00e7ap-mayonezli pembe sos, alioli yerine end\u00fcstriyel mayonez, barbek\u00fc sosu ve birbirinin t\u0131pat\u0131p ayn\u0131s\u0131 dondurulmu\u015f k\u00fcpler. \n\n\n\nYine de uyarlamalar, do\u011fru paprika kullan\u0131ld\u0131\u011f\u0131 s\u00fcrece gayet iyi sonu\u00e7 verir; ister glutensiz k\u0131vam i\u00e7in m\u0131s\u0131r ni\u015fastas\u0131 kullan\u0131n, ister tuzlu suda k\u0131sa bir \u00f6n ha\u015flamadan sonra f\u0131r\u0131nda pi\u015firin.\n\n\n\n\n\n\tOtantik Patatas Bravas\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPatatesler i\u00e7in250 g k\u0131zartmal\u0131k patateszeytinya\u011f\u0131 (k\u0131zartma i\u00e7in (veya ay\u00e7i\u00e7ek ya\u011f\u0131))tuzBrava sosu i\u00e7in4 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 un200 ml tavuk suyu (veya sebze suyu ya da su + glutamat + tuz)2 di\u015f sar\u0131msak (soyulmu\u015f, ince ince dilimlenmi\u015f)1 yemek ka\u015f\u0131\u011f\u0131 tatl\u0131 toz biber1 \u00e7ay ka\u015f\u0131\u011f\u0131 ac\u0131 toz biber (veya 1 adet ac\u0131 k\u0131rm\u0131z\u0131 biber)tuz (sosu tatland\u0131rmak i\u00e7in)\t\n\t\n\t\tBrava sosu4 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131n\u0131 orta-k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n. Sar\u0131msa\u011f\u0131 ekleyin ve hafif\u00e7e renk ald\u0131r\u0131n; ard\u0131ndan tencereyi ocaktan al\u0131n.Tencereyi ocaktan ald\u0131ktan sonra tatl\u0131 toz biberi ve ac\u0131 toz biberi ekleyin. Ya\u011fla iyice kar\u0131\u015fmalar\u0131 i\u00e7in g\u00fczelce kar\u0131\u015ft\u0131r\u0131n.Unu ekleyip iyice kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan unu pi\u015firmek i\u00e7in orta ate\u015fte yakla\u015f\u0131k 2 dakika daha tutun.Topaklanmamas\u0131 i\u00e7in tavuk suyunu kar\u0131\u015ft\u0131rarak ekleyin. Tuzunu ayarlay\u0131n, sos k\u0131vam alana kadar pi\u015firin, ard\u0131ndan blenderdan ge\u00e7irip bir kenara al\u0131n.PatateslerPatatesleri soyun ve lokmal\u0131k par\u00e7alara kesin. Ni\u015fastas\u0131n\u0131 ar\u0131nd\u0131rmak i\u00e7in so\u011fuk suda durulay\u0131n; ard\u0131ndan iyice s\u00fcz\u00fcp kurulay\u0131n.Bol ya\u011f\u0131 orta ate\u015fte \u0131s\u0131t\u0131n (veya frit\u00f6z\u00fc 150 \u00b0C'ye getirin). Patatesleri yumu\u015fayana kadar 7-8 dakika k\u0131zart\u0131n, ard\u0131ndan ya\u011fdan al\u0131n.Ya\u011f\u0131n \u0131s\u0131s\u0131n\u0131 orta-y\u00fcksek ate\u015fe \u00e7\u0131kar\u0131n (veya 170 \u00b0C'ye y\u00fckseltin) ve patatesleri yeniden, iyice k\u0131zarana kadar yakla\u015f\u0131k 2 dakika k\u0131zart\u0131n. Ka\u011f\u0131t havlu \u00fczerine al\u0131p s\u00fczd\u00fcr\u00fcn ve tuzlay\u0131n.Patateslerin \u00fczerine brava sosunu gezdirip hemen servis edin (veya sosu ayr\u0131 servis edin).\t\n\t\n\t\tBu tarif, patatas bravas\u0131n Madrid barlar\u0131nda servis edilen klasik halini yans\u0131t\u0131r: sos domates i\u00e7ermez; zeytinya\u011f\u0131, un, et suyu ve toz biberle haz\u0131rlan\u0131r. Toz biberi mutlaka ocaktan ald\u0131ktan sonra ekleyin; \u00e7\u00fcnk\u00fc yanan toz biber ac\u0131 bir tat verir.\nSosu damak zevkinize g\u00f6re ister patateslerin \u00fczerine gezdirerek ister yan\u0131nda servis edebilirsiniz. Dilerseniz aioli ekleyebilir, tatl\u0131 ve ac\u0131 toz biber oran\u0131n\u0131 ayarlayabilir ya da domatesli bir versiyon da haz\u0131rlayabilirsiniz.\n\t\n\t\n\t\tPlat principalEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/162744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=162744"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/162744\/revisions"}],"predecessor-version":[{"id":162818,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/162744\/revisions\/162818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/162341"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=162744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=162744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=162744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}