{"id":4182,"date":"2017-05-19T08:09:17","date_gmt":"2017-05-19T06:09:17","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=4182"},"modified":"2017-05-19T08:09:17","modified_gmt":"2017-05-19T06:09:17","slug":"tri-hlavy-pomazane","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/tri-hlavy-pomazane\/","title":{"rendered":"Tri hlavy pomazan\u00e9"},"content":{"rendered":"

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Jedna biela, druh\u00e1 zelen\u00e1 a\u00a0t\u00e1 tretia akoby k\u00a0n\u00e1m pri\u0161la z\u00a0celkom inej, vzdialenej galaxie. <\/em><\/p>\n

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Zelenina by mala tvori\u0165 z\u00e1klad n\u00e1\u0161ho jed\u00e1lni\u010dka, to je u\u017e azda ka\u017ed\u00e9mu nad slnko jasnej\u0161ie. Vrav\u00ed sa, \u017ee ovoc\u00edm alebo zeleninou by sme v\u017edy mali zaplni\u0165 polovicu ka\u017ed\u00e9ho taniera, alebo – ak po\u010d\u00edtame v\u00a0kuchyni mno\u017estv\u00e1 na \u0161\u00e1lky – dospel\u00fd \u010dlovek by mal denne skonzumova\u0165 aspo\u0148 2 – 3 \u0161\u00e1lky naplnen\u00e9 vrchovato ovoc\u00edm a\u00a0zeleninou. A\u00a0ke\u010f u\u017e hovor\u00edme o\u00a0zelenine, nemali by sme zab\u00fada\u0165 na zn\u00e1me hl\u00e1vky – brokolicu a\u00a0karfiol (obe patria do ve\u013ekej spolo\u010dnej rodiny s\u00a0kapustou, kelom a\u00a0ru\u017ei\u010dkov\u00fdm kelom). K\u00fdm budete \u010d\u00edta\u0165 o\u00a0tom, ako ich doma pripravi\u0165 a\u00a0nech\u00e1te sa in\u0161pirova\u0165 zauj\u00edmav\u00fdmi receptami, namo\u010dte hlavu karfiolu alebo brokolice do studenej octovej vody, aby sa z\u00a0nej vyplavili v\u0161etky mu\u0161ky a\u00a0ne\u010distoty. Pom\u00f4\u017ee to zbavi\u0165 zeleninu aj pre niekoho nepr\u00edjemn\u00e9ho z\u00e1pachu, najm\u00e4 toho karfiolov\u00e9ho.<\/p>\n

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Zelen\u00e1 brokolicov\u00e1 hlava<\/strong><\/p>\n

Buongiorno! Vol\u00e1m sa Broccoli a\u00a0poch\u00e1dzam z\u00a0Talianska. Moje rodn\u00e9 meno v\u00a0preklade znamen\u00e1 \u201ekvitn\u00faci hrebe\u0148 kapusty\u201c a\u00a0som, ako inak, \u201edelizioso\u201c! Pokia\u013e ide o\u00a0dobr\u00e9 zvyky v\u00a0re\u0161taur\u00e1ci\u00e1ch, mus\u00edm sa pos\u0165a\u017eova\u0165, preto\u017ee varen\u00e1, zapekan\u00e1 alebo dusen\u00e1 zvy\u010dajne \u201ezaparkujem\u201c len na okraji tanierov, kde mi robia spolo\u010dnos\u0165 pl\u00e1tky paradajky, list nejak\u00e9ho \u0161al\u00e1tu a\u00a0mo\u017eno zop\u00e1r zrniek kukurice, lebo na v\u00fdsln\u00ed pozornosti sa vyhrievaj\u00fa kusy m\u00e4sa alebo r\u00fdb. Lep\u0161ie miesto sa pre m\u0148a n\u00e1jde v\u00a0typicky vegetari\u00e1nskych podnikoch, tam m\u00f4j v\u00fdsostn\u00fd status uprostred tanierov a\u00a0dokonca i\u00a0jednotliv\u00fdch chodov d\u00e1vno uznali a\u00a0moju zelen\u00fa hl\u00e1vku tak pasovali za plnohodnotn\u00e9 jedlo. A pr\u00e1vom!<\/p>\n

Ak sa u\u00a0v\u00e1s (na\u0161\u0165astie) st\u00e1vam st\u00e1le ob\u013e\u00fabenej\u0161ou a\u00a0pou\u017e\u00edvanej\u0161ou zeleninou, vo svete patr\u00edm d\u00e1vno medzi veter\u00e1nov, pri\u010dom je zn\u00e1me, \u017ee \u013eudia si na mojich chrumkav\u00fdch hl\u00e1vkami pochn\u00e1vaj\u00fa u\u017e od \u010dias R\u00edmskej r\u00ed\u0161e. V\u00a0Taliansku, kde m\u00e1m zapusten\u00e9 svoje historick\u00e9 korienky, ma dodnes pova\u017euj\u00fa za kr\u00e1\u013eovn\u00fa zeleniny a\u00a0pripravuj\u00fa s\u00a0patri\u010dnou \u00factou, av\u0161ak podarilo sa mi nakukn\u00fa\u0165 aj za hranice Talianska a\u00a0dosta\u0165 sa najsk\u00f4r do Brit\u00e1nie a\u00a0potom do celej Eur\u00f3py. Na svedom\u00ed to vraj m\u00e1 fl\u00e1msky soch\u00e1r Peter Scheemakers, ktor\u00fd ako prv\u00fd priniesol brokolicov\u00e9 planty z\u00a0Talianska do Brit\u00e1nie. M\u00f4j potenci\u00e1l v\u0161ak ocenili aj v Amerike, kam ma priviezli dobrotiv\u00ed talianski pris\u0165ahovalci. \u00c1no, splnil sa mi m\u00f4j ve\u013ek\u00fd americk\u00fd sen…<\/p>\n

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Kr\u00e9mov\u00e1 brokolicov\u00e1 polievka pod\u013ea Marthy Stewart<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 PL olivov\u00e9ho oleja, 1 cibu\u013eu, 2 str\u00fa\u010diky cesnaku, 4 \u0161\u00e1lky v\u00fdvaru (m\u00f4\u017eete si ho pripravi\u0165 zo zeleninov\u00e9ho buj\u00f3nu bio Alnavit), 1 brokolicu, 3 \u0161\u00e1lky baby \u0161pen\u00e1tu, 1 avok\u00e1do, ly\u017ei\u010dku su\u0161enej chilli, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Postup:<\/strong> Na miernom ohni zahrejeme v\u00a0hrnci olivov\u00fd olej. Prid\u00e1me na drobno nakr\u00e1jan\u00fa cibu\u013eu, roztla\u010den\u00fd cesnak, vlo\u010dky chilli a\u00a0dus\u00edme, k\u00fdm cibu\u013ea a\u00a0cesnak nezm\u00e4kn\u00fa. Prid\u00e1me v\u00fdvar, dovedieme ho k\u00a0varu, prid\u00e1me do\u0148 umyt\u00fa brokolicu, rozobrat\u00fa na ru\u017ei\u010dky. Povar\u00edme asi 2 min\u00faty, ochut\u00edme so\u013eou, koren\u00edm, odstav\u00edme z\u00a0oh\u0148a a\u00a0prid\u00e1me baby \u0161pen\u00e1t. Nech\u00e1me jemne vychladn\u00fa\u0165. Polievku rozmixujeme spolu s\u00a0avok\u00e1dom na pyr\u00e9, pod\u013ea potreby e\u0161te dochut\u00edme a\u00a0pod\u00e1vame ozdoben\u00e9 kvapkami olivov\u00e9ho oleja a\u00a0avok\u00e1dom.<\/p>\n

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Hlava pln\u00e1 zdravia<\/strong><\/p>\n

Len aby bolo jasn\u00e9, som prudko jedl\u00e1 zelenina, chut\u00edm varen\u00e1, na pare, zapekan\u00e1 aj dusen\u00e1, v s\u00fa\u010dasnosti ma dokonca \u010doraz viac konzumuj\u00fa len tak, surov\u00fa, \u010di\u017ee raw. A\u00a0ke\u010f\u017ee som typick\u00e1 Talianka, som ve\u013emi chutn\u00e1 a ok\u00faz\u013euj\u00faca. Predov\u0161etk\u00fdm som ale pln\u00e1 vitam\u00ednov A\u00a0a\u00a0C a\u00a0nechcem \u00eds\u0165 v\u0161etk\u00e9mu pr\u00edli\u0161 na k\u013ab, teda na hl\u00fab, ale dobre vpl\u00fdvam na imunitu, p\u00f4sob\u00edm antibakteri\u00e1lne a\u00a0ako \u0161t\u00edt pred v\u00edrusmi. M\u00e1m aj protirakovinov\u00e9 \u00fa\u010dinky, ale to ma treba naozaj len napari\u0165 – odpor\u00fa\u010dam 3 – 4 min\u00fatky (varen\u00edm toti\u017e str\u00e1cam svoje z\u00e1zra\u010dn\u00e9 schopnosti, ka\u017ed\u00fdch 5 min\u00fat varu mi z\u00a0nich uber\u00e1 20 – 30 %) alebo ma treba jes\u0165 rovno surov\u00fa. \u0160t\u00fadie uk\u00e1zali, \u017ee pripraven\u00e1 vhodn\u00fdm sp\u00f4sobom dok\u00e1\u017eem zn\u00ed\u017ei\u0165 riziko rakoviny prostaty a\u00a0predch\u00e1dza\u0165 srdcov\u00fdm ochoreniam.<\/p>\n

Toto v\u0161etko o\u00a0mne dobre vedel aj Thomas Jefferson, jeden z \u201eotcov\u201c Spojen\u00fdch \u0161t\u00e1tov a\u00a0ve\u013ek\u00fd fan\u00fa\u0161ik brokolice. Tento bystr\u00fd pozorovate\u013e pr\u00edrodn\u00e9ho sveta sa denne zapodieval aj siat\u00edm semienok, hnojen\u00edm \u0161pargle a\u00a0zberom hr\u00e1\u0161ku a\u00a0jeho z\u00e1hrada sa pre\u0148ho stala ak\u00fdmsi laborat\u00f3riom, kde mohol experimentova\u0165 a\u00a0pestova\u0165 tekvicu a\u00a0brokolicu dov\u00e1\u017ean\u00fa z\u00a0Talianska. Ve\u010f to on ma vlastne v\u00a0roku 1767 predstavil Spojen\u00fdm \u0161t\u00e1tom, av\u0161ak musela som \u010daka\u0165 viac ako 200 rokov, aby mi Ameri\u010dania pri\u0161li kone\u010dne na chu\u0165. A\u00a0m\u00f4j Jefferson sa toho nedo\u017eil, medzit\u00fdm sa ako 83-ro\u010dn\u00fd pominul: \u201e\u017dil som zdr\u017eanlivo, jedol m\u00e1lo produktov zo zvierat a\u00a0moju hlavn\u00fa potravu tvorila zelenina.\u201c<\/p>\n

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Terina s\u00a0tofu a\u00a0brokolicou<\/strong><\/p>\n

Potrebujeme: <\/strong>400 g brokolice, 450 g \u00faden\u00e9ho alebo lah\u00f4dkov\u00e9ho tofu, 4 vajcia, 3 ly\u017eice m\u00faky, p\u00e1r ly\u017e\u00edc \u0161\u013eaha\u010dkovej smotany, zv\u00e4zok \u010derstvej bazalky, k\u00fasok masla, so\u013e, korenie.<\/p>\n

Postup:<\/strong> Brokolicu umyjeme, rozdel\u00edme na men\u0161ie ru\u017ei\u010dky a\u00a0chv\u00ed\u013eu povar\u00edme vo vriacej osolenej vode. Obd\u013a\u017enikov\u00fa zapekaciu n\u00e1dobu vyma\u017eeme maslom a\u00a0postupne vyklad\u00e1me vrstvou tofu nakr\u00e1jan\u00e9ho na pl\u00e1tky, pokra\u010dujeme vrstvou brokolice, \u010falej listami bazalky a\u00a0v\u0161etko opakujeme, k\u00fdm n\u00e1doba nie je naplnen\u00e1 pod okraj. V\u00a0mise zmie\u0161ame vajcia, m\u00faku a\u00a0smotanu spolu so so\u013eou a\u00a0koren\u00edm a\u00a0zalejeme t\u00fdm zapekaciu n\u00e1dobu. Pe\u010dieme asi 30 min\u00fat pri teplote 210 \u00b0C. Terinu m\u00f4\u017eeme pod\u00e1va\u0165 hor\u00facu alebo po vychladnut\u00ed spolu so zeleninov\u00fdm \u0161al\u00e1tom.<\/p>\n

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Biela karfiolov\u00e1 hlava <\/strong><\/p>\n

Najbli\u017e\u0161\u00edm pr\u00edbuzn\u00fdm brokolice je karfiol, op\u00edsan\u00fd starovek\u00fdmi arabsk\u00fdmi botanikmi, uzn\u00e1van\u00fd Egyp\u0165anmi a\u00a0ob\u013e\u00faben\u00fd u\u017e star\u00fdmi Rimanmi. Brokolici sa nielen podob\u00e1, ale d\u00e1 sa aj upravova\u0165 podobn\u00fdmi sp\u00f4sobmi. Poch\u00e1dza vraj z\u00a0Cypru, odkia\u013e sa niekedy v\u00a016. storo\u010d\u00ed dostal r\u00f4znymi cesti\u010dkami do rajsk\u00fdch z\u00e1hrad vysokej kulin\u00e1rie – do Franc\u00fazska a\u00a0Talianska. Posledn\u00fdch 400 rokov sa karfiol \u0161\u00edril z\u00a0Talianska do stredu a\u00a0na sever Eur\u00f3py, adaptoval sa v\u0161ak aj na teplej\u0161ie podmienky v\u00a0Indii. Na karfiol spom\u00ednal s\u00a0humorom spisovate\u013e Mark Twain, ktor\u00fd o\u00a0\u0148om nap\u00edsal, \u017ee \u201enie je ni\u010d in\u00e9 ako len kapusta s\u00a0vysoko\u0161kolsk\u00fdm vzdelan\u00edm\u201c. A\u00a0naozaj, t\u00e1to zelenina n\u00e1padne pripom\u00edna \u013eudsk\u00fd mozog.<\/p>\n

V\u00e4\u010d\u0161ina kuch\u00e1rok star\u0161\u00edch gener\u00e1ci\u00ed nepozn\u00e1 in\u00e9 \u00fapravy karfiolu, ako jeho varenie, \u010do je asi najhor\u0161ia vo\u013eba, ako t\u00fato vynikaj\u00facu, zdrav\u00fa a\u00a0di\u00e9tnu zeleninu pripravi\u0165.<\/p>\n

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Karfiolov\u00e1 (a stra\u0161ne dobr\u00e1!) pizza<\/strong><\/p>\n

M\u00e1me radi pizzu a\u00a0m\u00e1me radi karfiol. Tak sme to teda spojili a\u00a0vy\u0161la n\u00e1m z\u00a0toho jedl\u00e1 l\u00e1ska s\u00a0bezlepkov\u00fdm z\u00e1kladom. Oblo\u017ei\u0165 ju m\u00f4\u017eete hoci\u010d\u00edm, my sme vsadili na klasiku.<\/p>\n

Potrebujeme:<\/strong> 1 karfiol rozobrat\u00fd na mal\u00e9 ru\u017ei\u010dky, 2 str\u00fa\u010diky cesnaku, 1\/3 \u0161\u00e1lky str\u00fahan\u00e9ho parmez\u00e1nu, 2 vajcia, 2 \u010cL su\u0161en\u00e9ho oregana, 1 \u010cL su\u0161en\u00e9ho tymianu, 1\/3 \u0161\u00e1lky mozzarelly na str\u00fahanie, 1\/2 \u0161\u00e1lky paradajkovej om\u00e1\u010dky marinara, \u010derstv\u00fa mozzarellu, hrs\u0165 \u010derstvej bazalky.<\/p>\n

Postup:<\/strong> R\u00faru predhrejeme na 220 \u00b0C. Plech vystelieme papierom na pe\u010denie. V\u00a0mix\u00e9ri rozmixujeme ru\u017ei\u010dky karfiolu s\u00a0cesnakom a\u017e do stavu, ke\u010f sa za\u010dne podoba\u0165 na hrub\u0161iu m\u00faku. Premiestnime karfiol do ve\u013ekej misky, prid\u00e1me nastr\u00fahan\u00fa mozzarellu, nastr\u00fahan\u00fd parmez\u00e1n, vajcia a\u00a0premie\u0161ame. Prid\u00e1me su\u0161en\u00e9 bylinky a\u00a0dochut\u00edme so\u013eou a\u00a0koren\u00edm. Karfiolov\u00fa zmes vytvarujeme na plechu na placku v\u00a0tvare kruhu a\u00a0asi 20 – 25 min\u00fat ju pe\u010dieme, k\u00fdm nie je na okrajoch ope\u010den\u00e1 do zlatista. Vyberieme z\u00e1klad z\u00a0r\u00fary a\u00a0nanesieme na\u0148 klasick\u00fa paradajkov\u00fa om\u00e1\u010dku (marinara). Rozlo\u017e\u00edme pl\u00e1tky mozzarelly a\u00a0pe\u010dieme, k\u00fdm sa syr neroztek\u00e1 (cca 15 – 20 min\u00fat) po dope\u010den\u00ed pizzu vyberieme a\u00a0tesne pred pod\u00e1van\u00edm ju e\u0161te dochut\u00edme \u010derstv\u00fdmi l\u00edstkami bazalky.<\/p>\n

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Karfiol m\u00e1 kvetnat\u00e9 meno <\/strong><\/p>\n

Taliani uznali karfiolu (tak ako vlastne ka\u017edej zelenine) v\u00fdsostn\u00e9 miesto vo svojej kuchyni. \u201eCavolfiore\u201c pripravuj\u00fa na storak\u00e9 sp\u00f4soby, ale napr\u00edklad klasick\u00fd sic\u00edlsky recept, ktor\u00fdm je karfiol v\u00a0cest\u00ed\u010dku, si dom\u00e1ci (najm\u00e4 t\u00ed z\u00a0okolia Messiny) nikdy nenechaj\u00fa ujs\u0165. Toto jedlo vynik\u00e1 jednoduchou pr\u00edpravou a\u00a0pou\u017eit\u00edm klasick\u00fdch ingredienci\u00ed – cest\u00ed\u010dko pripravuj\u00fa z\u00a0m\u00faky, ve\u013ek\u00e9ho mno\u017estva parmez\u00e1nu, vaj\u00ed\u010dok, koren\u00edn, cesnaku, petr\u017elenovej v\u0148atky, pri\u010dom uvaren\u00e9 ru\u017ei\u010dky karfiolu Sic\u00edl\u010dania roztla\u010dia vidli\u010dkou na hrub\u00e9 pyr\u00e9, to potom primie\u0161aj\u00fa do cest\u00ed\u010dka a\u00a0z\u00a0takto vzniknutej zmesi formuj\u00fa v\u00a0rozp\u00e1lenom oleji okr\u00fahle placky. Hor\u00face ich posyp\u00e1vaj\u00fa vlo\u010dkami soli a\u00a0nedo\u010dkavo jedia rukami ako mal\u00e9 chu\u0165ovky alebo chutn\u00e9 slan\u00e9 predjedlo.<\/p>\n

Na Sic\u00edlii v\u0161ak n\u00e1jdeme aj n\u00e1dhern\u00fd fialov\u00fd karfiol zn\u00e1my ako Violetto di Sicilia. Bohat\u00fd na karotenoidy a\u00a0antokyany, ktor\u00e9 p\u00f4sobia ako antioxidanty, je tento karfiol v\u00a0podobe pr\u00edloh, om\u00e1\u010dok polievok \u010di\u00a0r\u00f4znych pyr\u00e9 charakteristickej fialovej farby doslova estetickou pastvou pre o\u010di. Ale aby sme vyzdvihli aj zdravotn\u00fd v\u00fdznam tohto sic\u00edlskeho kr\u00e1savca – pr\u00edtomnos\u0165 antokyanov zni\u017euje v\u00a0\u013eudskom organizme \u0161kody nap\u00e1chan\u00e9 vo\u013en\u00fdmi radik\u00e1lmi, p\u00f4sobia protiz\u00e1palovo a\u00a0maj\u00fa silu bojova\u0165 proti karcinog\u00e9nnym procesom, vysok\u00e9mu krvn\u00e9mu tlaku, \u010di kardiovaskul\u00e1rnym chorob\u00e1m. Na Sic\u00edlii sa fialov\u00fd karfiol, bohat\u00fd na vitam\u00edn C, A, v\u00e1pnik, sel\u00e9n a\u00a0drasl\u00edk, pestuje najm\u00e4 na ekologick\u00fdch farm\u00e1ch a\u00a0v\u00a0dom\u00e1cich kuchyniach sa pripravuje najm\u00e4 zape\u010den\u00fd, vysm\u00e1\u017ean\u00fd, v\u00a0cest\u00ed\u010dku, pe\u010den\u00fd alebo jednoducho len varen\u00fd, obliaty olivov\u00fdm olejom a \u201epo\u0161teklen\u00fd\u201c so\u013eou. Vtedy najlep\u0161ie vynikne jeho lahodn\u00e1 a\u00a0pod\u013ea dom\u00e1cich jedine\u010dn\u00e1 chu\u0165.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

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Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtate v m\u00e1jovom \u010d\u00edsle MIAU (2017)<\/em><\/p>\n

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  Jedna biela, druh\u00e1 zelen\u00e1 a\u00a0t\u00e1 tretia akoby k\u00a0n\u00e1m pri\u0161la z\u00a0celkom inej, vzdialenej galaxie.     Zelenina by mala tvori\u0165 z\u00e1klad n\u00e1\u0161ho jed\u00e1lni\u010dka, to je u\u017e azda ka\u017ed\u00e9mu nad slnko jasnej\u0161ie. Vrav\u00ed sa, \u017ee ovoc\u00edm alebo zeleninou by sme v\u017edy mali zaplni\u0165 polovicu ka\u017ed\u00e9ho taniera, alebo – ak po\u010d\u00edtame v\u00a0kuchyni mno\u017estv\u00e1 na \u0161\u00e1lky – dospel\u00fd […]<\/p>\n","protected":false},"author":3,"featured_media":4183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52,9],"tags":[],"class_list":["post-4182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maj-2017","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4182","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=4182"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4182\/revisions"}],"predecessor-version":[{"id":4190,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4182\/revisions\/4190"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/4183"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=4182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=4182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=4182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}