{"id":1598,"date":"2015-09-09T11:46:40","date_gmt":"2015-09-09T09:46:40","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=1598"},"modified":"2015-09-09T11:49:41","modified_gmt":"2015-09-09T09:49:41","slug":"benatky-kulinarske-potulky-v-meste-na-lagune","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/benatky-kulinarske-potulky-v-meste-na-lagune\/","title":{"rendered":"Ben\u00e1tky – Kulin\u00e1rske potulky v meste na lag\u00fane"},"content":{"rendered":"

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Na prav\u00fa ben\u00e1tsku kuchy\u0148u netreba chodi\u0165 do drah\u00fdch re\u0161taur\u00e1ci\u00ed, ale do mal\u00fdch barov b\u00e1cari, kde sa pon\u00fakaj\u00fa sendvi\u010de a tramezzini, alebo do osteri\u00ed a trattori\u00ed s bohat\u00fdm v\u00fdberom tradi\u010dn\u00fdch tepl\u00fdch jed\u00e1l.<\/em><\/p>\n

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La Serenissima – jedine\u010dn\u00e9 mesto kan\u00e1lov a pal\u00e1cov, ktor\u00e9 na vrchole svojej moci patrilo k najv\u00e4\u010d\u0161\u00edm n\u00e1morn\u00fdm mocnostiam a najbohat\u0161\u00edm eur\u00f3pskym mest\u00e1m. Perla stredovekej It\u00e1lie, vsaden\u00e1 do prekr\u00e1snej lag\u00fany, je ako ve\u013ek\u00e1 d\u00e1ma – tajupln\u00e1, fascinuj\u00faca i n\u00e1ladov\u00e1, vzru\u0161uj\u00faca a pln\u00e1 chut\u00ed a v\u00f4n\u00ed. U\u017e v minulosti si jej obyvatelia hojne u\u017e\u00edvali to, \u010do sa inde pova\u017eovalo za luxus.<\/p>\n

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Bohatstvo v\u010faka koreniu<\/strong><\/p>\n

Zatia\u013e \u010do sa miestny priemysel koncentroval na skl\u00e1rstvo a v\u00fdrobu drah\u00fdch tkan\u00edn, kupci a obchodn\u00edci priv\u00e1\u017eali, najm\u00e4 z Bl\u00edzkeho V\u00fdchodu, r\u00f4zny orient\u00e1lny tovar, zlato, striebro, hodv\u00e1b, otrokov, me\u010f, olej, bavlnu, slonovinu, parfumy, cukor… Za svoje bohatstvo v\u0161ak Ben\u00e1tky v\u010fa\u010dia najm\u00e4 obchodu s\u00a0koreninami – z\u00e1zvor, \u010dierne korenie, \u0161korica, klin\u010dek, rasca, kardamon, koriander, \u0161afran, kar\u00ed, kurkuma, mu\u0161k\u00e1tov\u00fd kvet i orie\u0161ok… Na svete h\u00e1dam neexistuje korenie, ktor\u00e9 by Ben\u00e1t\u010dania nepoznali. Z v\u00edn tu u\u017e v 14. storo\u010d\u00ed mali viac odr\u00f4d a sort ne\u017e v akejko\u013evek inej svetovej metropole. Na tejto opulentnosti sa ni\u010d nezmenilo ani v \u010dase, ke\u010f Ben\u00e1tky stratili svoj v\u00fdznam i politick\u00fa moc. Ben\u00e1tsku kuchy\u0148u presl\u00e1vili nielen pokrmy z d\u00f3\u017eovho pal\u00e1ca, ale aj sl\u00e1vne kuch\u00e1rske knihy, ktor\u00e9 sa tu tla\u010dili: v roku 1560 La singolar dottrina od Domenica Romoliho s receptami na ka\u017ed\u00fd de\u0148, zbierky receptov od Carla Goldoniho, ale aj od ve\u013ek\u00e9ho dobrodruha a zvodcu \u017eien Giacoma Casanovu. Najsl\u00e1vnej\u0161ie dielo Opera (jedna z najd\u00f4le\u017eitej\u0161\u00edch kuch\u00e1rskych kn\u00edh z obdobia renesancie) v roku 1570 vydal Bartolomeo Scappi, osobn\u00fd kuch\u00e1r p\u00e1pe\u017ea Pia V. Toto p\u00e4\u0165zv\u00e4zkov\u00e9 dielo obsahuje vy\u0161e tis\u00edc receptov, ba i popisy kuchyne, kuchynsk\u00fdch pom\u00f4cok, ako aj pr\u00edpravu cel\u00fdch menu.<\/p>\n

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CESTOVINY POD\u013dA CASANOVU<\/strong><\/p>\n

Potrebujeme:<\/strong> 500 g bigoli alebo in\u00fdch cestov\u00edn, 200 g masla, trochu \u0161\u013eaha\u010dky, 75 – 100 g nastr\u00fahan\u00e9ho parmez\u00e1nu, mu\u0161k\u00e1tov\u00fd orie\u0161ok, korenie, so\u013e.<\/p>\n

Pr\u00edprava:<\/strong> Cestoviny uvar\u00edme al dente v osolenej vode. Polovicu masla vymie\u0161ame so \u0161\u013eaha\u010dkou do penista, prid\u00e1me nastr\u00fahan\u00fd parmez\u00e1n. Ochut\u00edme koreninami a so\u013eou, vylejeme do misy, prid\u00e1me uvaren\u00e9 cestoviny a poriadne premie\u0161ame. Polejeme zvy\u0161n\u00fdm rozpusten\u00fdm maslom a posypeme \u010derstvo pomlet\u00fdm \u010diernym koren\u00edm, pr\u00edpadne e\u0161te aj parmez\u00e1nom.<\/p>\n

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\"AP8120913\"<\/a><\/p>\n

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V ben\u00e1tskych baroch<\/strong><\/p>\n

Tradi\u010dn\u00fd ben\u00e1tsky bar predstavuje <\/strong>b\u00e1caro.<\/em>N\u00e1zov je odvoden\u00fd od latinsk\u00e9ho mena boha v\u00edna a z\u00e1bavy Bacchusa. V\u00a0t\u00fdchto mal\u00fdch baroch dom\u00e1ci vysed\u00e1vaj\u00fa v ktor\u00fako\u013evek hodinu od doobeda do neskorej noci a vychutn\u00e1vaj\u00fa si svoj poh\u00e1r v\u00edna (ombre) – bu\u010f osamote, pozoruj\u00fac dianie a \u010dul\u00fd ruch v ben\u00e1tskych uli\u010dk\u00e1ch, alebo pri poseden\u00ed s priate\u013emi, debatuj\u00fac o futbale, \u017een\u00e1ch a politike. Mnoh\u00e9 z pon\u00fakan\u00fdch ben\u00e1tskych aperit\u00edvov nes\u00fa men\u00e1 sl\u00e1vnych osobnost\u00ed, sp\u00e4t\u00fdch s t\u00fdmto mestom: z\u00e1klad n\u00e1poja Bellini, pomenovan\u00e9ho pod\u013ea v\u00fdznamn\u00e9ho maliara, tvor\u00ed such\u00e9 prosecco a pyr\u00e9 z bielych brosk\u00fd\u0148; pod\u013ea jeho kolegu sa vol\u00e1 n\u00e1poj Tiziano z hroznovej \u0161\u0165avy; z jah\u00f4d sa zasa pripravuje Rossini – s menom pod\u013ea sl\u00e1vneho hudobn\u00e9ho skladate\u013ea. K n\u00e1pojom sa pon\u00faka bohat\u00e1 \u0161k\u00e1la tzv. cichetti, jednohubiek najrozli\u010dnej\u0161\u00edch foriem a ve\u013ekost\u00ed, tramezzini, sendvi\u010de zo \u0161peci\u00e1lneho m\u00e4kk\u00e9ho bieleho chleba, panini, \u017eemle zo p\u0161eni\u010dnej m\u00faky a\u00a0crostini, oblo\u017een\u00e9 ope\u010den\u00e9 pl\u00e1tky chleba. Na ich pr\u00edpravu sa naj\u010dastej\u0161ie pou\u017e\u00edvaj\u00fa r\u00f4zne morsk\u00e9 plody, ale aj syry, \u00fadeniny a in\u00e9.<\/p>\n

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KOL\u00c1\u010cIKY S \u00daDENOU RYBOU<\/strong><\/p>\n

Potrebujeme:<\/strong> 2 ly\u017eice zm\u00e4knut\u00e9ho masla, 2 ly\u017eice krupice, 200 g pl\u00e1tkov \u00fadenej ryby (m\u00f4\u017ee sa pou\u017ei\u0165 losos), 4 vajcia, 100 g cr\u00e8me fra\u00eeche (alebo hustej kyslej smotany), 70 g hladkej m\u00faky, so\u013e.<\/p>\n

Pr\u00edprava:<\/strong> Zapekacie formy na souffl\u00e9 vyma\u017eeme maslom a posypeme krupicou. Polovicu ryby nakr\u00e1jame na mal\u00e9 k\u00fasky, druh\u00fa polovicu na p\u00e1siky. Bielky vy\u0161\u013eah\u00e1me so \u0161tipkou soli. \u017d\u013atky zmie\u0161ame so smotanou, prid\u00e1me m\u00faku, sneh z bielkov, dochut\u00edme so\u013eou a koren\u00edm. Zmesou napln\u00edme formy a do stredu zatla\u010d\u00edme za ly\u017eicu nakr\u00e1janej ryby. V r\u00fare vyhriatej na 180\u00b0 C pe\u010dieme cca 15 min\u00fat, k\u00fdm kol\u00e1\u010diky neza\u010dn\u00fa chyta\u0165 hned\u00fa farbu. R\u00faru po\u010das pe\u010denia v\u00f4bec neotv\u00e1rame. Upe\u010den\u00e9 kol\u00e1\u010diky vyberieme z foriem a oblo\u017e\u00edme zvy\u0161n\u00fdmi k\u00faskami ryby.<\/p>\n

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\"Benatky<\/a><\/p>\n

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V hlavnej \u00falohe frutti di mare<\/strong><\/p>\n

Ben\u00e1tsku kuchy\u0148u ovplyv\u0148uje, samozrejme, bl\u00edzkos\u0165 mora, k tradi\u010dn\u00fdm jedl\u00e1m preto patria po\u010detn\u00e9 rybie \u0161peciality. Na jed\u00e1lnych l\u00edstkoch n\u00e1jdete \u00fahorov, krevety, kalam\u00e1re, chobotnice, mu\u0161le z rodu Veneridae, naz\u00fdvan\u00e9 vongole, ktor\u00e9 dom\u00e1ci vlastnoru\u010dne zbieraj\u00fa v bahne lag\u00fany, mu\u0161le sv. Jakuba, ale aj in\u00e9 morsk\u00e9 \u017eivo\u010d\u00edchy – morsk\u00e9 pav\u00faky, cik\u00e1dy alebo \u010derti. V ponuke nech\u00fdbaj\u00fa ani pstruhy, \u017eaby, slim\u00e1ky… Takmer ka\u017ed\u00fd lok\u00e1l pon\u00faka \u0161pecialitu baccal\u00e0 mantecato<\/em> – ka\u0161u z tresky usu\u0161enej na slnku, ktor\u00e1 sa najprv mus\u00ed na 2 – 3 dni namo\u010di\u0165 do vody, potom sa uvar\u00ed, \u010dist\u00e9 m\u00e4so sa pokr\u00e1ja na mal\u00e9 k\u00fasky a neust\u00e1lym vmie\u0161avan\u00edm olivov\u00e9ho oleja sa z neho vypracuje pyr\u00e9, ktor\u00e9 sa natiera na pl\u00e1tky bieleho chleba alebo na ope\u010den\u00e9 k\u00fasky polenty. Proces mie\u0161ania by spr\u00e1vne mal trva\u0165 45 – 60 min\u00fat! V ponuke ka\u017edej osterie nesm\u00fa ch\u00fdba\u0165 marinovan\u00e9 sardinky. Tento sp\u00f4sob pr\u00edpravy m\u00e1 dlh\u00fa trad\u00edciu, marin\u00e1da z octu, oleja, cibule a byliniek toti\u017e udr\u017eiavala ryby dlh\u0161\u00ed \u010das po\u017e\u00edvate\u013en\u00e9 a pre n\u00e1morn\u00edkov znamenala pr\u00edsun bielkov\u00edn a vitam\u00ednov. Faktom je, \u017ee ben\u00e1tski n\u00e1morn\u00edci nikdy netrpeli skorbutom.<\/p>\n

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PSTRUH S BEN\u00c1TSKOU PLNKOU<\/strong><\/p>\n

Potrebujeme:<\/strong> 4 pstruhov, 50 g p\u00edniov\u00fdch orie\u0161kov, 50 g hrozienok namo\u010den\u00fdch v bielom v\u00edne, 30 g kap\u00e1r, 30 g \u010diernych ol\u00edv, 1 zv\u00e4zok petr\u017elenu, 2 str\u00fa\u010diky cesnaku, \u0161\u0165avu z 1 citr\u00f3na, str\u00fahanku, 5 ly\u017e\u00edc olivov\u00e9ho oleja, maslo, so\u013e, korenie, 1 dl bieleho v\u00edna.<\/p>\n

Pr\u00edprava:<\/strong> Orie\u0161ky, hrozienka, kapary, olivy, petr\u017elen a cesnak nakr\u00e1jame na jemno, zmie\u0161ame s citr\u00f3novou \u0161\u0165avou, olejom a str\u00fahankou tak, aby vznikla pasta. Ryby osu\u0161\u00edme, zvn\u00fatra poma\u017eeme maslom a vypln\u00edme pastou. Formu potrieme olivov\u00fdm olejom, polo\u017e\u00edme do nej ryby a pe\u010dieme v r\u00fare vyhriatej na 180\u00b0 C cca 40 min\u00fat, pstruhy ob\u010das zalejeme v\u00ednom.<\/p>\n

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\"Benatky<\/a><\/p>\n

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MU\u0160LE SV. JAKUBA PO BEN\u00c1TSKY<\/strong><\/p>\n

Potrebujeme:<\/strong> 12 mu\u0161l\u00ed, str\u00fahanku, olivov\u00fd olej, 2 ly\u017eice masla, 3 str\u00fa\u010diky cesnaku, 1 zv\u00e4zok petr\u017elenu, 1 dl such\u00e9ho bieleho v\u00edna, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> Mu\u0161le obal\u00edme v str\u00fahanke. V plochom hrnci zohrejeme olej, maslo a cel\u00e9 str\u00fa\u010diky cesnaku. Cesnak vyberieme a v hor\u00facom tuku ope\u010dieme obalen\u00e9 mu\u0161le zo v\u0161etk\u00fdch str\u00e1n do zlatista. Ke\u010f s\u00fa u\u017e takmer hotov\u00e9, prid\u00e1me najemno nasekan\u00fa petr\u017elenov\u00fa v\u0148a\u0165 a v\u00edno, posol\u00edme a dochut\u00edme \u010derstvo pomlet\u00fdm koren\u00edm.<\/p>\n

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Na sv. Marka ry\u017eu!<\/strong><\/p>\n

K hlavn\u00fdm elementom ben\u00e1tskej kuchyne patr\u00ed polenta a rizoto. Ry\u017ea z Ben\u00e1tok je zn\u00e1ma svojou kvalitou, aj sp\u00f4sob pr\u00edpravy all’onda poch\u00e1dza z mesta na lag\u00fane. Rizoto nesmie by\u0165 such\u00e9 a ke\u010f sa panvica nahne, malo by steka\u0165. No zrnk\u00e1 ry\u017ee musia osta\u0165 al dente. K najzn\u00e1mej\u0161\u00edm ry\u017eov\u00fdm pokrmom patr\u00ed risotto nero (z \u010diernej ry\u017ee, ktor\u00e1 svoju farbu z\u00edskava z dvoj\u017eiabrov\u00fdch chobotni\u010diek), risi e figadini (ry\u017ea s kuracou pe\u010de\u0148ou) a legenda tunaj\u0161ej kuchyne risi e bisi (rizoto s\u00a0hr\u00e1\u0161kom), ktor\u00e1 sa u\u017e po cel\u00e9 st\u00e1ro\u010dia, naj\u010dastej\u0161ie s petr\u017elenom ako typick\u00fd jarn\u00fd pokrm, pripravuje 25. apr\u00edla – na po\u010des\u0165 sv\u00e4t\u00e9ho Marka, patr\u00f3na Ben\u00e1tok. Slovo bisi je skr\u00e1ten\u00e1 forma od piselli, v antickom R\u00edme sa po latinsky slovom pisum ozna\u010doval su\u0161en\u00fd hrach. Podobne ako aj v in\u00fdch kult\u00farach aj tu ry\u017ea symbolizuje \u0161\u0165astie a \u00farodnos\u0165, preto sa\u00a0 zvykne h\u00e1dza\u0165 na novoman\u017eelov. Pr\u00edprava tejto \u0161peciality v de\u0148 sv. Marka je tak\u00e1 d\u00f4le\u017eit\u00e1, \u017ee v \u010dase n\u00fadze Ben\u00e1t\u010dania dokonca ochotn\u00ed dov\u00e1\u017ea\u0165 hrach zo znepriatelen\u00e9ho Janova. Rizoto sa ale pripravuje aj s jah\u0148ac\u00edmi \u010di ka\u010dac\u00edmi vn\u00fatornos\u0165ami, s kurac\u00edm m\u00e4som, zeleninou alebo hr\u00edbmi.<\/p>\n

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RISI E BISI<\/strong><\/p>\n

Potrebujeme: <\/strong>300 g hr\u00e1\u0161ku, 300 g ry\u017ee vhodnej na pr\u00edpravu rizota, 30 g slaniny, 1 cibu\u013eu, 1 zv\u00e4zok petr\u017elenovej v\u0148ate, 3 – 4 ly\u017eice olivov\u00e9ho oleja, 1 ly\u017eicu masla, 1 l m\u00e4sov\u00e9ho alebo zeleninov\u00e9ho v\u00fdvaru, 75 – 100 g nastr\u00fahan\u00e9ho parmez\u00e1nu, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> Slaninu, cibu\u013eu a petr\u017elen nakr\u00e1jame na drobno a v hrnci trochu podus\u00edme na olivovom oleji a polovi\u010dke masla. Prid\u00e1me hr\u00e1\u0161ok, zalejeme cca jednou nabera\u010dkou v\u00fdvaru a pri zn\u00ed\u017eenej teplote povar\u00edme 12 min\u00fat. Ak sa tekutina odpar\u00ed, prid\u00e1me e\u0161te v\u00fdvar. Medzit\u00fdm zohrejeme zvy\u0161ok v\u00fdvaru, zalejeme hr\u00e1\u0161ok, vsypeme ry\u017eu, nech\u00e1me zvrie\u0165 a potom pri n\u00edzkej teplote var\u00edme, k\u00fdm ry\u017ea nie je al dente. Dochut\u00edme so\u013eou a koren\u00edm, vmie\u0161ame parmez\u00e1n a zvy\u0161ok masla. Nech\u00e1me post\u00e1\u0165 3 min\u00faty a potom e\u0161te raz premie\u0161ame a pod\u00e1vame.<\/p>\n

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Nielen ry\u017ea a morsk\u00e9 plody<\/strong><\/p>\n

Samozrejme, aj v Ben\u00e1tkach sa konzumuj\u00fa cestoviny. Typick\u00fdm druhom pasty s\u00fa bigoli, pripom\u00ednaj\u00face tu\u010dn\u00e9 dlh\u00e9 \u0161pagety. Pripravuj\u00fa sa zo p\u0161eni\u010dnej m\u00faky a ve\u013ek\u00e9ho mno\u017estva vajec, \u010dasto ka\u010dac\u00edch. V minulosti sa na ich v\u00fdrobu v dom\u00e1cnostiach pou\u017e\u00edval \u0161peci\u00e1lny pr\u00edstroj, tzv. bigolaro, \u201emlyn\u010dek\u201c s 10 cm r\u00farou, na ktor\u00fa sa dali nasadi\u0165 r\u00f4zne n\u00e1stavce z bronzu. Takto sa potom mohli vyrobi\u0165 bigoli ten\u0161ie alebo hrub\u0161ie, dlh\u00e9 alebo superdlh\u00e9. Milovn\u00edci m\u00e4sa to v meste na lag\u00fane maj\u00fa \u0165a\u017e\u0161ie: \u010diasto\u010dne sa pod\u00e1va te\u013eacina – dusen\u00e1 alebo uvaren\u00e1 do m\u00e4kka, hov\u00e4dzie m\u00e4so konzumuj\u00fa dom\u00e1ci obyvatelia takmer v\u00fdlu\u010dne len ako carpaccio alebo ako m\u00e4sov\u00e9 gu\u013eky, brav\u010dovinu len ako pr\u00edsadu do klob\u00e1sok. Za to ale miluj\u00fa hydinu, najm\u00e4 dom\u00e1ce i div\u00e9 ka\u010dky, no nepohrdn\u00fa ani husacinou, kuracinou, ba\u017eantom, prepelicami, lyskami, perli\u010dkami, jarabicami, moriakmi \u010di holubmi. Pestros\u0165 na tanieri dop\u013a\u0148a bohat\u00fd v\u00fdber zeleniny, k najob\u013e\u00fabenej\u0161\u00edm druhom sa zara\u010fuj\u00fa re\u010fkovky, arti\u010doky a mlad\u00fd hr\u00e1\u0161ok. Na dochucovanie sa pou\u017e\u00edva hlavne olivov\u00fd a slne\u010dnicov\u00fd olej, maslo, ocot, chren, hor\u010dica (senape), zelen\u00e1 om\u00e1\u010dka (salsa verde) alebo ka\u0161a z du\u017einy d\u00fal, hru\u0161iek a jab\u013ak (mostarda).<\/p>\n

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PLNEN\u00c1 KA\u010cKA<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 ka\u010dku aj s vn\u00fatornos\u0165ami, 2 kolieska sal\u00e1my, 100 g mlet\u00e9ho brav\u010dov\u00e9ho m\u00e4sa, 2 – 3 roztla\u010den\u00e9 str\u00fa\u010diky cesnaku, 1 vetvi\u010dku rozmar\u00ednu, nieko\u013eko nasekan\u00fdch \u0161alviov\u00fdch l\u00edstkov, 1 – 2 ly\u017eice nasekanej petr\u017elenovej v\u0148ate, 1 vajce, za hrs\u0165 postr\u00fahan\u00e9ho parmez\u00e1nu, 1 – 2 hrste str\u00fahanky, mu\u0161k\u00e1tov\u00fd orie\u0161ok, nieko\u013eko pl\u00e1tkov slaniny, olivov\u00fd olej, 1 ly\u017eicu masla, 100 – 125 ml such\u00e9ho bieleho v\u00edna, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> Sal\u00e1mu a v\u0161etky vn\u00fatornosti nakr\u00e1jame nadrobno, zmie\u0161ame s mlet\u00fdm m\u00e4som, nasekan\u00fdm rozmar\u00ednom, \u0161alviou a petr\u017elenom, prid\u00e1me vajce, cesnak, parmez\u00e1n, dochut\u00edme so\u013eou, koren\u00edm a mu\u0161k\u00e1tov\u00fdm orie\u0161kom, prid\u00e1me str\u00fahanku a vymie\u0161ame plnku. Ka\u010dku napln\u00edme plnkou, obal\u00edme pl\u00e1tkami slaniny, medzi ktor\u00e9 zapichneme e\u0161te nieko\u013eko \u0161alviov\u00fdch l\u00edstkov a previa\u017eeme kuchynskou ni\u0165ou. V pek\u00e1\u010di rozohrejeme olej s maslom, ka\u010dku opatrne ope\u010dieme zo v\u0161etk\u00fdch str\u00e1n, potom zalejeme v\u00ednom a vlo\u017e\u00edme do r\u00fary vopred vyhriatej na 180 – 200\u00b0 C. Pod\u013ea ve\u013ekosti ka\u010dky pe\u010dieme 1 \u00bd – 2 hodiny, po\u010das pe\u010denia \u010dastej\u0161ie polievame \u0161\u0165avou. Upe\u010den\u00fa ka\u010dku vyberieme, odstr\u00e1nime slaninu a nite, rozdel\u00edme na men\u0161ie kusy a pod\u00e1vame s plnkou nakr\u00e1janou na pl\u00e1tky.<\/p>\n

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M\u00c4SOV\u00c9 GU\u013dKY<\/strong><\/p>\n

Potrebujeme:<\/strong> 500 g m\u00fa\u010dnat\u00fdch zemiakov, 330 g mlet\u00e9ho hov\u00e4dzieho m\u00e4sa, 2 str\u00fa\u010diky cesnaku, 1 vajce, 1 – 2 ly\u017eice nasekan\u00fdch byliniek, 3 ly\u017eice nastr\u00fahan\u00e9ho parmez\u00e1nu, \u0161tipku mu\u0161k\u00e1tov\u00e9ho orie\u0161ka, korenie, so\u013e, str\u00fahanku, olivov\u00fd olej.<\/p>\n

Pr\u00edprava:<\/strong> Zemiaky pokr\u00e1jame na kocky, povar\u00edme 10 min\u00fat v osolenej vode, sced\u00edme a rozpu\u010d\u00edme. Cesnak roztla\u010d\u00edme so so\u013eou na pastu, spolu s m\u00e4som prid\u00e1me k zemiakom, vymie\u0161ame do hladka, prid\u00e1me vajce, bylinky, parmez\u00e1n, koreniny a so\u013e a na 1 – 2 hodiny odlo\u017e\u00edme do chladni\u010dky. Z masy formujeme gu\u013eky, obal\u00edme ich v str\u00fahanke a vo v\u00e4\u010d\u0161om mno\u017estve oleja opra\u017e\u00edme. Pod\u00e1vame s paradajkovou om\u00e1\u010dkou.<\/p>\n

\u00a0<\/strong><\/p>\n

La dolce vita<\/strong><\/p>\n

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\"Benatky<\/a><\/p>\n

 <\/p>\n

Podobne ako v in\u00fdch talianskych mest\u00e1ch, aj v Ben\u00e1tkach s\u00fa centrom spolo\u010densk\u00e9ho \u017eivota kaviarne, pon\u00fakaj\u00face nekone\u010dn\u00fd zoznam sladk\u00fdch poku\u0161en\u00ed (dolci). Na prvom mieste stoj\u00ed tiramisu, i ke\u010f zrejme nejde o ben\u00e1tsky vyn\u00e1lez. Mimochodom, v meste na lag\u00fane sa pripravuje bez pou\u017eitia lik\u00e9ru \u010di rumu. V\u00fdnimo\u010dn\u00e9 postavenie m\u00e1 aj \u013eahk\u00fd vy\u0161\u013eahan\u00fd kr\u00e9m zabaione – dodnes sa ved\u00fa spory, \u010di tento dezert vznikol v Ben\u00e1tkach, no ist\u00e9 je, \u017ee ho vo svojej kuch\u00e1rskej knihe spom\u00edna u\u017e Bartolomeo Scappi. Dokonca sa povr\u00e1va, \u017ee aj Casanova prisahal na jeho povzbudiv\u00e9 \u00fa\u010dinky a v\u017edy ho nechal serv\u00edrova\u0165 ako dezert na z\u00e1ver svojich ok\u00e1zal\u00fdch host\u00edn, spojen\u00fdch aj s in\u00fdmi radov\u00e1nkami. V niektor\u00fdch \u010dastiach Talianska sa zabaione pod\u00e1va \u010derstv\u00fdm mlado\u017een\u00e1\u010dom, aby nezlyhali po\u010das svadobnej noci. Osobitn\u00fa kapitolu tvoria \u0161peciality pripravovan\u00e9 hlavne v obdob\u00ed karnevalu: bussolai, grissini sto\u010den\u00e9 do kr\u00fa\u017ekov, baicoli, ov\u00e1lne, sladk\u00e9 such\u00e1re, pred\u00e1van\u00e9 v plechov\u00fdch d\u00f3zach, fritole, \u0161i\u0161ky, amaretti, mand\u013eov\u00e9 placky, raffioli dolci, na ara\u0161idovom oleji vypr\u00e1\u017ean\u00e9 mal\u00e9 ta\u0161ti\u010dky, naplnen\u00e9 zmesou mostarda, zaleti, \u017elt\u00e9 kol\u00e1\u010diky z kukuri\u010dnej m\u00faky s p\u00edniov\u00fdmi orie\u0161kami a hrozienkami nam\u00e1\u010dan\u00fdmi v grappe a \u010fal\u0161ie.<\/p>\n

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ZABAIONE<\/strong><\/p>\n

Potrebujeme:<\/strong> 12 \u017e\u013atkov (na 4 porcie), 125 g jemn\u00e9ho kry\u0161t\u00e1lov\u00e9ho alebo pr\u00e1\u0161kov\u00e9ho cukru, \u0161tipku \u0161korice, 400 ml sladk\u00e9ho v\u00edna (Marsala), pr\u00edpadne 20 – 40 ml rumu.<\/p>\n

Pr\u00edprava:<\/strong> V kovovej miske pomocou metli\u010dky mie\u0161ame \u017e\u013atky s cukrom do penista, pok\u00fdm zmes nie je takmer biela. Do v\u00edna prid\u00e1me \u0161koricu (a pod\u013ea chuti pr\u00edpadne aj rum), potom pomaly prid\u00e1vame k \u017e\u013atkom za st\u00e1leho mie\u0161ania. Misku vlo\u017e\u00edme do vodn\u00e9ho k\u00fape\u013ea (80 – 90\u00b0 C) a pri n\u00edzkej teplote opatrne \u0161\u013eah\u00e1me \u010falej, a\u017e k\u00fdm kr\u00e9m nie je penist\u00fd a hladk\u00fd. Pod\u00e1vame v dezertn\u00fdch misk\u00e1ch.<\/p>\n

\"AP8110850\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

BEN\u00c1TSKE AMARETTI<\/strong><\/p>\n

Potrebujeme:<\/strong> 550 g nel\u00fapan\u00fdch mandl\u00ed, 500 g cukru, 4 bielky, 1 ly\u017ei\u010dku \u0161korice, 1 ly\u017ei\u010dku \u010dere\u0161\u0148ovej vody, k\u00f4ru z 1 citr\u00f3na, \u0161tipku soli.<\/p>\n

Pr\u00edprava:<\/strong> Z bielkov vy\u0161\u013eah\u00e1me tuh\u00fd sneh, opatrne vmie\u0161ame cukor, nastr\u00fahan\u00fa citr\u00f3nov\u00fa k\u00f4ru, \u0161koricu, so\u013e, \u010dere\u0161\u0148ov\u00fa vodu a na jemno nasekan\u00e9 mandle. Plech na pe\u010denie d\u00f4kladne vyma\u017eeme maslom, z mand\u013eovej hmoty pomocou ly\u017eice odde\u013eujeme k\u00fasky ve\u013ek\u00e9 ako orech a nie ve\u013emi na husto kladieme na plech. Roztla\u010d\u00edme na placky a pe\u010dieme pri 175\u00b0 C pribli\u017ene 20 min\u00fat.<\/p>\n

 <\/p>\n

Tipy pre milovn\u00edkov hist\u00f3rie:\u00a0<\/strong><\/p>\n

Harry a Florian<\/strong><\/p>\n

Pre t\u00fdch, \u010do radi vyh\u013ead\u00e1vaj\u00fa nielen kulin\u00e1rske \u0161peciality, ale aj historick\u00e9 miesta, pon\u00fakaj\u00fa Ben\u00e1tky dva \u201ehighlighty\u201c. Prv\u00fdm z nich je Caff\u00e8 Florian, najstar\u0161ia kaviare\u0148 v celom Taliansku. Sl\u00e1vnostne ju otvorili 29. decembra 1720 pod ark\u00e1dami historickej budovy Procuratie Nuove priamo na N\u00e1mest\u00ed sv. Marka. Kaviare\u0148 m\u00e1 bohato zdoben\u00fd interi\u00e9r a ve\u013ek\u00fa \u010das\u0165 origin\u00e1lneho zariadenia z prestavby v 19. storo\u010d\u00ed. Hoci dnes s\u00fa hlavn\u00fdmi n\u00e1v\u0161tevn\u00edkmi turisti zo v\u0161etk\u00fdch kon\u010d\u00edn sveta, v minulosti sa tu stret\u00e1vali najm\u00e4 umelci a\u00a0intelektu\u00e1li: Casanova, Goethe, Honor\u00e9 de Balzac, Richard Wagner, Jean Cocteau a \u010fal\u0161ie zn\u00e1me svetov\u00e9 osobnosti. Pred kaviar\u0148ou na malej sc\u00e9ne \u010dasto vystupuj\u00fa klav\u00edrni umelci. Druhou svetozn\u00e1mou in\u0161tit\u00faciou je Harry\u2018s Bar, ktor\u00fd otvorilTalian Giuseppe Cipriani a jeho americk\u00fd priate\u013e a mecen\u00e1\u0161 Harry Pickering (preto ten n\u00e1zov) 31. m\u00e1ja 1931 na Calle Vallaresso 1323, z\u00e1padne od N\u00e1mestia sv. Marka. Bar sa stal \u010doskoro ob\u013e\u00faben\u00fdm podnikom, a to aj kv\u00f4li kurac\u00edm sendvi\u010dom. Ku st\u00e1lym hos\u0165om tohto legend\u00e1rneho miesta patrila aj Maria Callas \u010di Ernest Hemingway, ktor\u00fd bar zve\u010dnil vo svojom rom\u00e1ne Cez rieku a do tie\u0148a stromov. V s\u00fa\u010dasnosti toto zariadenie vedie syn zakladate\u013ea Arrigo Cipriani.<\/p>\n

 <\/p>\n

Ingrid \u017dalneva<\/p>\n

foto Ingrid \u017dalneva, Gabina Weissov\u00e1, Sita<\/p>\n","protected":false},"excerpt":{"rendered":"

  Na prav\u00fa ben\u00e1tsku kuchy\u0148u netreba chodi\u0165 do drah\u00fdch re\u0161taur\u00e1ci\u00ed, ale do mal\u00fdch barov b\u00e1cari, kde sa pon\u00fakaj\u00fa sendvi\u010de a tramezzini, alebo do osteri\u00ed a trattori\u00ed s bohat\u00fdm v\u00fdberom tradi\u010dn\u00fdch tepl\u00fdch jed\u00e1l.   La Serenissima – jedine\u010dn\u00e9 mesto kan\u00e1lov a pal\u00e1cov, ktor\u00e9 na vrchole svojej moci patrilo k najv\u00e4\u010d\u0161\u00edm n\u00e1morn\u00fdm mocnostiam a najbohat\u0161\u00edm eur\u00f3pskym mest\u00e1m. […]<\/p>\n","protected":false},"author":3,"featured_media":1600,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,33],"tags":[],"class_list":["post-1598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-september-2015"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=1598"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1598\/revisions"}],"predecessor-version":[{"id":1609,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1598\/revisions\/1609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/1600"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=1598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=1598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=1598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}