{"id":6848,"date":"2019-07-17T11:58:13","date_gmt":"2019-07-17T09:58:13","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=6848"},"modified":"2019-07-17T11:58:13","modified_gmt":"2019-07-17T09:58:13","slug":"cosi-male-cosi-sladke","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/cosi-male-cosi-sladke\/","title":{"rendered":"\u010cosi mal\u00e9, \u010dosi sladk\u00e9"},"content":{"rendered":"

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Kde bolo, tam bolo… h\u013eadal sa raz najsl\u00e1vnej\u0161\u00ed hr\u00e1\u0161ok na svete. A\u00a0viete, kde sa na\u0161iel? V\u00a0rozpr\u00e1vke Hansa Christiana Andersena, vlastne v\u00a0postie\u013eke princeznej, pod dvadsiatimi perinami a\u00a0dvadsiatimi hrub\u00fdmi matracmi…<\/em><\/p>\n

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\"\"<\/a>Ch\u00fa\u010fa Jej Urodzenos\u0165, tak\u00e1 pri\u0161la zmoknut\u00e1 a\u00a0uzimen\u00e1 k\u00a0br\u00e1nam kr\u00e1\u013eovstva ist\u00e9ho princa, \u017ee jej voda stekala c\u00edcerkom po vlasoch rovno do top\u00e1nok. \u201eSom princezn\u00e1,\u201c tvrdila, drkotaj\u00fac zubami, zatia\u013e \u010do kr\u00e1\u013eovn\u00e1 s\u00a0pochybami chystala pre unaven\u00fa pocestn\u00fa nariasen\u00e9 poste\u013en\u00e9 oblie\u010dky. Chcela ju preveri\u0165, jej syn si pr\u00e1ve h\u013eadal nevestu a\u00a0doposia\u013e nemal ve\u013ea \u0161\u0165astia – ka\u017edej, ktor\u00e1 mu pri\u0161la do cesty, \u010dosi ch\u00fdbalo alebo prevy\u0161ovalo. \u201eVe\u010f uvid\u00edme, ke\u010f sa r\u00e1no zobud\u00ed\u0161,\u201c povedala si kr\u00e1\u013eovn\u00e1 a\u00a0pod posledn\u00fa podu\u0161ku, pod posledn\u00fd matrac v\u00a0posteli, vsunula princeznej malilink\u00fd hr\u00e1\u0161ok. Och, ale t\u00e1 v\u00f4bec nespala! Cel\u00fa noc sa obracala z\u00a0boka na bok, tam ju tla\u010dilo, tam zasa om\u00ednalo a\u00a0r\u00e1no unaven\u00e1 lamentovala, \u017ee le\u017eala na \u010domsi tvrdom a\u00a0po celom tele m\u00e1 modriny. Bolo \u017ee to radosti na kr\u00e1\u013eovskom dvore, skuto\u010dne ich nav\u0161t\u00edvila princezn\u00e1, lebo len princezn\u00e9 uc\u00edtia hr\u00e1\u0161ok aj pod dvadsiatimi perinami a\u00a0dvadsiatimi matracmi, \u017eiadna in\u00e1 deva nie je tak\u00e1 citliv\u00e1 a\u00a0jemn\u00e1. Princ sa o\u017eenil, princezn\u00e1 sa kone\u010dne poriadne vyspala a\u00a0hr\u00e1\u0161ok sa dostal do m\u00fazea… ak ho odvtedy niekto hladn\u00fd neukradol.<\/p>\n

Z\u00a0historick\u00e9ho h\u013eadiska je hrach jednou z\u00a0najstar\u0161\u00edch potrav\u00edn, ktor\u00e9 sa v\u00a0krajin\u00e1ch n\u00e1\u0161ho teplotn\u00e9ho p\u00e1sma pestovali. Na\u0161i predkovia od za\u010diatku zaobch\u00e1dzali s\u00a0touto plodinou m\u00fadro, v\u00e4\u010d\u0161inou ho skladovali su\u0161en\u00fd, mlet\u00edm z\u00a0neho pripravovali hrachov\u00fa m\u00faku a\u00a0zo su\u0161en\u00e9ho varili ka\u0161e. \u010cerstv\u00fd zelen\u00fd mlad\u00fd hr\u00e1\u0161ok v\u0161ak \u201eobjavili\u201c a\u017e v\u010faka Holan\u010fanom, ktor\u00fdm u\u010darovala jeho sladk\u00e1 chu\u0165. Dnes u\u017e vieme, \u017ee zo v\u0161etk\u00fdch mo\u017enost\u00ed, ktor\u00fdmi n\u00e1s hr\u00e1\u0161ok l\u00e1ka, najlep\u0161ia a\u00a0najzdrav\u0161ia je t\u00e1 \u010derstv\u00e1.<\/p>\n

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Zelen\u00e1 polievka s\u00a0hr\u00e1\u0161kom, feniklom a\u00a0limetkou<\/strong><\/p>\n

N\u00e1dherne kr\u00e9mov\u00e1 v\u010faka kokosov\u00e9mu mlieku a\u00a0e\u0161te k\u00a0tomu v\u0161etk\u00e9mu n\u00e1dherne farebn\u00e1. T\u00e1to polievka je navy\u0161e veg\u00e1nska, od\u013eah\u010den\u00e1 a\u00a0na leto ako stvoren\u00e1.<\/p>\n

Potrebujeme:<\/strong> 2 ly\u017eice slne\u010dnicov\u00e9ho oleja, 2 bu\u013evy feniklu, 300 g mrazen\u00e9ho hr\u00e1\u0161ku (polievka bude ma\u0165 kraj\u0161iu farbu ako z\u00a0\u010derstv\u00e9ho), 1 cibu\u013eu, 2 str\u00fa\u010diky cesnaku, \u00bd limetky, 100 ml kokosov\u00e9ho mlieka, 750 ml zeleninov\u00e9ho v\u00fdvaru, hrs\u0165 mlad\u00fdch \u0161pen\u00e1tov\u00fdch listov, so\u013e, \u010dierne korenie mlet\u00e9, petr\u017elenov\u00fa v\u0148a\u0165, \u010derstv\u00fa m\u00e4tu, pr\u00edpadne hr\u00e1\u0161kov\u00e9 kl\u00ed\u010dky.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r o\u010dist\u00edme fenikel, cibu\u013eu aj str\u00fa\u010diky cesnaku a\u00a0v\u0161etko d\u00e1me (nakr\u00e1jan\u00e9 na men\u0161ie kusy) na pripraven\u00fd pek\u00e1\u010d. Zeleninu pokvapk\u00e1me olejom, posol\u00edme, posypeme mlet\u00fdm \u010diernym koren\u00edm a\u00a0nech\u00e1me piec\u0165 v\u00a0r\u00fare na 180 \u00b0C pribli\u017ene pol hodinu, k\u00fdm fenikel nezhnedne a\u00a0nezm\u00e4kne. V\u00a0hrnci privedieme k\u00a0varu zeleninov\u00fd v\u00fdvar, do neho prid\u00e1me upe\u010den\u00fd fenikel, cibu\u013eu a\u00a0cesnak a\u00a0napokon prid\u00e1me mrazen\u00fd hr\u00e1\u0161ok. Spolu var\u00edme pribli\u017ene 5 – 7 min\u00fat. Potom hrniec odstav\u00edme z\u00a0plame\u0148a a\u00a0polievku ru\u010dn\u00fdm mix\u00e9rom alebo v\u00a0blendri rozmixujeme na jemn\u00e9 pyr\u00e9. Prid\u00e1me kokosov\u00e9 mlieko, hrs\u0165 umyt\u00fdch listov baby \u0161pen\u00e1tu, trochu m\u00e4tov\u00fdch l\u00edstkov a\u00a0petr\u017elenov\u00fa v\u0148a\u0165. E\u0161te raz premixujeme a\u00a0pred pod\u00e1van\u00edm v\u00a0pr\u00edpade potreby e\u0161te dochut\u00edme so\u013eou a\u00a0koren\u00edm. Pod\u00e1vame s\u00a0hrachov\u00fdmi kl\u00ed\u010dkami, krut\u00f3nikmi chleba alebo ope\u010denou bagetkou.<\/p>\n

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Varila my\u0161i\u010dka ka\u0161i\u010dku…<\/strong><\/p>\n

Ach, ak\u00e9 to bolo vo\u013eakedy jednoduch\u00e9. Pr\u00eds\u0165 ku stark\u00fdm, pomota\u0165 sa v\u00a0z\u00e1hrade, odtrhn\u00fa\u0165 si jahodu, po\u0161\u00facha\u0165 ju o\u00a0tepl\u00e1ky a\u00a0rovno zjes\u0165. Nabra\u0165 si do vrec\u00e1k zop\u00e1r strukov hrachu a\u00a0postupne ho otv\u00e1ra\u0165 ako mal\u00e9 zelen\u00e9 pokladni\u010dky, z\u00a0ktor\u00fdch sa do dlan\u00ed g\u00fa\u013eaj\u00fa sladk\u00e9 hr\u00e1\u0161ky… Hrachu sa najlep\u0161ie vodilo v\u00a0\u010dase neskorej jari alebo skor\u00e9ho leta, ke\u010f p\u00f4da e\u0161te vo\u0148ala vlhkos\u0165ou po da\u017e\u010foch a\u00a0slnko netr\u00e1pilo plody suchom, celkom mlad\u00e9 str\u00fa\u010diky hrachu dokonca babky h\u00e1dzali do polievok cel\u00e9, bez vyl\u00fapania, aj tie v\u00a0sebe obsahovali mno\u017estvo vitam\u00ednov a\u00a0svie\u017eosti. A\u00a0pozor, pokia\u013e sme ho jedli \u010derstv\u00fd, zelen\u00fd, mladu\u010dk\u00fd a\u00a0pln\u00fd \u0161\u0165avy, konzumovali sme listov\u00fa zeleninu. Ke\u010f v\u0161ak mamka alebo babi\u010dka pripravili polievku zo such\u00e9ho hrachu, varili ju u\u017e vlastne zo strukoviny. Na na\u0161om \u00fazem\u00ed je hrach roz\u0161\u00edren\u00fd takmer v\u0161ade, nie je probl\u00e9m vypestova\u0165 hr\u00e1\u0161ok aj v\u00a0sklen\u00edkoch, vo\u013eakedy sa v\u0161ak sadil najm\u00e4 v\u00a0severnej\u0161\u00edch oblastiach Slovenska. Gazdin\u00e9 a\u00a0gazdovia ho pokojne \u201evopchali\u201c aj medzi in\u00e9 pestovan\u00e9 plodiny a\u00a0potom spolu vytrhali \u010di pokosili. Hr\u00e1\u0161ok pov\u00e4\u010d\u0161ine su\u0161ili a\u00a0z\u00a0usu\u0161en\u00e9ho hrachu varili s\u00fdte ka\u0161e, jeho bobu\u013eky h\u00e1dzali aj do polievok, ba\u00a0aj do kapustnice. Hrach nech\u00fdbal ani na sviato\u010dne prestret\u00fdch stoloch, hoci hlavne v\u010faka str\u00e1vite\u013enosti kuch\u00e1rky neraz siahli rad\u0161ej po sestre hrachu – \u0161o\u0161ovici. A\u00a0ke\u010f sa nevedeli rozhodn\u00fa\u0165, ktor\u00fa strukovinu pou\u017ei\u0165, zmie\u0161ali v\u0161etky dokopy a\u00a0navarili h\u0155stkov\u00fa polievku. H\u0155stka fazule, h\u0155stka \u0161o\u0161ovice, dve hrste hrachu…<\/p>\n

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\"\"<\/a>Krevety s\u00a0hr\u00e1\u0161kov\u00fdm pyr\u00e9<\/strong><\/p>\n

Potrebujeme:<\/strong> Surov\u00e9 krevety, 350 g mrazen\u00e9ho hr\u00e1\u0161ku, 1 \u0161\u013eaha\u010dkov\u00fa smotanu, 1 \u0161alotku, 3 cesnakov\u00e9 str\u00fa\u010diky, bobkov\u00fd list, petr\u017elenov\u00fa v\u0148a\u0165 (koriander), vlo\u010dky chilli, maslo, so\u013e, mlet\u00e9 korenie, tymian, 1 citr\u00f3n.<\/p>\n

Pr\u00edprava:<\/strong> Na v\u00e4\u010d\u0161ej panvici rozpust\u00edme za ly\u017eicu masla. Prid\u00e1me nakr\u00e1jan\u00fa \u0161alotku, cesnak nakr\u00e1jan\u00fd na pl\u00e1tky,\u00a0bobkov\u00fd list a\u00a0dus\u00edme, k\u00fdm cibu\u013ea nie je upraven\u00e1 do sklovita. Prid\u00e1me vlo\u010dky chilli papri\u010dky, krevety a\u00a0dus\u00edme ich pribli\u017ene 5 min\u00fat. Pred dokon\u010den\u00edm posol\u00edme, posypeme mlet\u00fdm \u010diernym koren\u00edm, prid\u00e1me \u0161\u0165avu z\u00a0polovice limetky a\u00a0nakoniec v\u0161etko posypeme \u010derstvou petr\u017elenovou v\u0148a\u0165ou. Na hr\u00e1\u0161kov\u00e9 pyr\u00e9 nech\u00e1me vari\u0165 mrazen\u00fd hr\u00e1\u0161ok vo vriacej osolenej vode cca 3 min\u00faty. V\u00a0hrnci zohrejeme \u0161\u013eaha\u010dkov\u00fa smotanu, prid\u00e1me ly\u017eicu masla, tymian, so\u013e a\u00a0mlet\u00e9 korenie. Prid\u00e1me hr\u00e1\u0161ok v\u0161etko spolu rozmixujeme na pyr\u00e9. Pri serv\u00edrovan\u00ed najsk\u00f4r naberieme na tanier hr\u00e1\u0161kov\u00e9 pyr\u00e9, na\u0148 ulo\u017e\u00edme krevety a\u00a0pod\u00e1vame s\u00a0pl\u00e1tkom citr\u00f3na, v\u0161etko posypan\u00e9 petr\u017elenovou v\u0148a\u0165ou.<\/p>\n

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\u0160al\u00e1t s\u00a0hr\u00e1\u0161kom, kurac\u00edm m\u00e4som a\u00a0z\u00e1lievkou <\/strong><\/p>\n

Potrebujeme:<\/strong> 300 g \u010derstv\u00e9ho vyl\u00fapan\u00e9ho hr\u00e1\u0161ku, 300 g mlad\u00e9ho hr\u00e1\u0161ku v\u00a0luskoch, 6 re\u010fkoviek, \u010derven\u00fa cibu\u013eu, mlad\u00fa jarn\u00fa cibu\u013eku, 1 brokolicu, zelen\u00fd listov\u00fd \u0161al\u00e1t (\u013eadov\u00fd alebo ak\u00fdko\u013evek in\u00fd), 500 g m\u00e4sa z\u00a0pe\u010den\u00e9ho kura\u0165a, \u010derstv\u00fa m\u00e4tu. Na z\u00e1lievku potrebujeme 1 limetku, chilli papri\u010dku, olivov\u00fd olej, v\u00ednny ocot, so\u013e a\u00a0\u010dierne mlet\u00e9 korenie.<\/p>\n

Pr\u00edprava:<\/strong> Hlavi\u010dku \u010derstvej brokolice umyjeme, rozdel\u00edme na men\u0161ie ru\u017ei\u010dky a\u00a0priprav\u00edme na pare do polom\u00e4kka. Hne\u010f schlad\u00edme v\u00a0\u013eadovej vode, aby si brokolica udr\u017eala kr\u00e1sne zelen\u00fa farbu. M\u00e4so z\u00a0kur\u010da\u0165a oberieme, potrh\u00e1me na men\u0161ie kusy a\u00a0medzit\u00fdm v\u00a0hrnci s\u00a0vriacom vodou p\u00e1r min\u00fat povar\u00edme hr\u00e1\u0161kov\u00e9 lusky. Takisto ich hne\u010f po vybrat\u00ed zachlad\u00edme \u013eadovou vodou. Na z\u00e1lievku zmie\u0161ame 3 ly\u017eice olivov\u00e9ho oleja, 2 ly\u017eice v\u00ednneho octu, \u0161\u0165avu z\u00a0jednej limetky, k\u00fasok na drobno nasekanej chilli a\u00a0dochut\u00edme ju so\u013eou a\u00a0koren\u00edm. V\u00a0mise zmie\u0161ame k\u00fasky kura\u0165a s\u00a0re\u010fkovkami, nakr\u00e1jan\u00fdmi na pl\u00e1tky, \u010dervenou cibu\u013eou a\u00a0jarnou cibu\u013eou na kolieska, prid\u00e1me brokolicu, hr\u00e1\u0161ky a\u00a0nakoniec listov\u00fd \u0161al\u00e1t. V\u0161etko zalejeme z\u00e1lievkou, premie\u0161ame a\u00a0pod\u00e1vame posypan\u00e9 l\u00edstkami \u010derstvej m\u00e4ty.<\/p>\n

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Jedine\u010dn\u00e1 sladkos\u0165 hr\u00e1\u0161ku\u00a0 <\/strong><\/p>\n

\u201e\u0160\u0165ave\u013e je vyslovene burina, vo\u013eakedy vo franc\u00fazskych kuchyniach ve\u013emi roz\u0161\u00edren\u00e1. M\u00e1 ve\u013emi v\u00fdrazn\u00fa chu\u0165, skoro ako ocot, ale je v\u00a0\u0148om z\u00e1rove\u0148 nie\u010do tr\u00e1vnat\u00e9. Ke\u010f vezmete jeho listy a rozdrv\u00edte ich takmer na pesto, dostanete n\u00e1dherne zelen\u00fa, \u0161\u0165avnat\u00fa a\u00a0extr\u00e9mne kysl\u00fa om\u00e1\u010dku, ktor\u00fa r\u00e1d prid\u00e1vam do \u0161al\u00e1tov, m\u00e4sov\u00fdch jed\u00e1l a\u00a0r\u00fdb. Do pesta v\u0161ak mie\u0161am aj hr\u00e1\u0161ok s\u00a0trochu hor\u010dice a\u00a0bieleho jogurtu, a\u00a0to ho na\u010disto prebud\u00ed k\u00a0\u017eivotu. N\u00e1hle sa rozvinie sladkos\u0165 hr\u00e1\u0161ku a\u00a0kyslos\u0165 \u0161\u0165ave\u013ea, je to jeden z\u00a0najlep\u0161\u00edch receptov, ak\u00e9 pozn\u00e1m.\u201c Iste viete, kto je \u0161\u00e9fkuch\u00e1r Yotam Ottolenghi, \u0161pecialista na zeleninu a\u00a0jedl\u00e1 bez m\u00e4sa (aj ke\u010f \u010dist\u00fd vegetari\u00e1n veru nie je, je v\u0161ak presved\u010den\u00fd, \u017ee zelenine rozumie nato\u013eko, \u017ee m\u00f4\u017ee na jej \u201estranu\u201c z\u00edska\u0165 ove\u013ea viac \u013eud\u00ed ako pr\u00edsni vegetari\u00e1ni). Jedl\u00e1 tohto \u0161\u00e9fkuch\u00e1ra s\u00fa zn\u00e1me \u201enehanebnou pr\u00ed\u0165a\u017elivos\u0165ou\u201c a\u00a0p\u00e1n Yotam sa presl\u00e1vil praxou, \u017ee d\u00e1va nov\u00e9 a\u00a0nov\u00e9 \u0161ance m\u00e1lo popul\u00e1rnym druhom zeleniny. Kaler\u00e1b, mangold, \u0161\u0165ave\u013e… a \u00e1no, aj hr\u00e1\u0161ok kombinuje s\u00a0nekone\u010dn\u00fdm zoznamom ingredienci\u00ed (k\u00fdm do\u010d\u00edtate zoznam, mnohokr\u00e1t v\u00e1s prejde chu\u0165 vari\u0165), ktor\u00e9 v\u0161ak napokon na tanieri vyzeraj\u00fa bo\u017esky a\u00a0neodolate\u013ene. Podobne bo\u017esky var\u00ed aj Jamie Oliver, receptov s\u00a0hr\u00e1\u0161kom u\u00a0neho n\u00e1jdete ne\u00farekom, a\u00a0pritom je to pr\u00edsada, ktor\u00fa mnohokr\u00e1t vn\u00edmame ako \u201echudobn\u00fa\u201c alebo m\u00e1lo zauj\u00edmav\u00fa. Jamie sa v\u0161ak prejde po z\u00e1hrade, nazbiera do ko\u0161\u00edka v\u0161etko, \u010do sa zelen\u00e1, vyl\u00fape mal\u00e9 bobu\u013eky, nah\u00e1d\u017ee ich do ma\u017eiara spolu s\u00a0m\u00e4tou, olivov\u00fdm olejom a\u00a0syrom pecorino, potom (akoby z\u00e1zrakom) vyberie kdesi ope\u010den\u00fd chlieb, natrie na\u0148 svoj hr\u00e1\u0161kov\u00fd z\u00e1klad, navrch polo\u017e\u00ed v\u00a0prstoch natrhan\u00fa buffalo mozzarellu a\u00a0pre pocit v\u00a0\u00fastach, ktor\u00fd pripom\u00edna nebo, e\u0161te pokvapk\u00e1 chlieb olivov\u00fdm olejom. Zahryzne sa, a\u00a0zvy\u0161ok u\u017e pozn\u00e1te… \u201eHmmm, neskuto\u010dn\u00e9!\u201c<\/p>\n

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\"\"<\/a>Risotto s\u00a0hr\u00e1\u0161kom, p\u00f3rkom a\u00a0parmez\u00e1nom <\/strong><\/p>\n

Potrebujeme:<\/strong> 2 \u0161\u00e1lky \u010derstv\u00e9ho vyl\u00fapan\u00e9ho hr\u00e1\u0161ku, 4 \u0161\u00e1lky zeleninov\u00e9ho v\u00fdvaru, 2 \u0161\u00e1lky ry\u017ee arborio alebo carnaroli, 1 p\u00f3r, 1 v\u00e4\u010d\u0161iu cibu\u013ea, 1 str\u00fa\u010dik cesnaku, 150 g syra mascarpone, 2 ly\u017eice masla, 2 ly\u017eice olivov\u00e9ho oleja, parmez\u00e1n, l\u00edstky bazalky, so\u013e, mlet\u00e9 korenie.<\/p>\n

Pr\u00edprava:<\/strong> Vo v\u00e4\u010d\u0161ej panvici rozpust\u00edme maslo a\u00a0zohrejeme ho spolu s\u00a0olejom. Prid\u00e1me najemno nakr\u00e1jan\u00fa cibu\u013eu, roztla\u010den\u00fd cesnak a\u00a0bielu \u010das\u0165 p\u00f3ru nakr\u00e1jan\u00fa na jemn\u00e9 kolieska. Ke\u010f cibu\u013ea a\u00a0p\u00f3rik zm\u00e4kn\u00fa, prid\u00e1me do panvice ry\u017eu, a\u00a0t\u00fa chv\u00ed\u013eu opek\u00e1me na z\u00e1klade. Prid\u00e1me so\u013e, korenie a\u00a0mie\u0161ame. Zeleninov\u00fd v\u00fdvar medzit\u00fdm ohrejeme na vysok\u00fa teplotu\u00a0 v\u00a0samostatnom hrnci a\u00a0ke\u010f je hor\u00faci, v\u0161etok ho prilejeme k\u00a0ry\u017ei. Premie\u0161ame, aby sa ry\u017ea odlepila odo dna panvice a\u00a0na n\u00edzkom plameni nech\u00e1me pod pokrievkou pomali\u010dky vari\u0165. Risotto pravidelne premie\u0161avame varechou a\u00a0str\u00e1\u017eime hladinu tekutiny. Var\u00edme, dok\u00fdm nie je ry\u017ea \u201ena skus\u201c. Potom vypneme plame\u0148, primie\u0161ame do risotta \u010derstv\u00fd hr\u00e1\u0161ok. Premie\u0161ame a\u00a0nech\u00e1me pod pokrievkou \u201ed\u00f4js\u0165\u201c nieko\u013eko min\u00fat. Potom prid\u00e1me mascarpone, str\u00fahan\u00fd parmez\u00e1n a\u00a0pod\u013ea potreby so\u013e a\u00a0korenie. Ak je risotto hust\u00e9, prid\u00e1me trochu hor\u00faceho v\u00fdvaru a\u00a0e\u0161te raz premie\u0161ame. Pod\u00e1vame hne\u010f, ozdoben\u00e9 extra parmez\u00e1nom a\u00a0bazalkou.<\/p>\n

 <\/p>\n

\"\"<\/a>Tagliatelle s\u00a0hr\u00e1\u0161kom a\u00a0prosciuttom<\/strong><\/p>\n

Potrebujeme:<\/strong> Bal\u00ed\u010dek cestov\u00edn tagliatelle (alebo in\u00fdch dlh\u00fdch cestov\u00edn), 300 g mrazen\u00e9ho hr\u00e1\u0161ku, 250 g sladkej smotany, 8 – 10 pl\u00e1tkov \u0161unky prosciutto, olivov\u00fd olej, 2 str\u00fa\u010diky cesnaku, so\u013e, mlet\u00e9 korenie, l\u00edstky m\u00e4ty, parmez\u00e1n.<\/p>\n

Pr\u00edprava:<\/strong> Vo v\u00e4\u010d\u0161om hrnci zohrejeme vodu a\u00a0ke\u010f zovrie, prid\u00e1me do nej so\u013e. Cestoviny priprav\u00edme pod\u013ea n\u00e1vodu na obale. Ke\u010f s\u00fa cestoviny \u201eal dente\u201c, odlo\u017e\u00edme si bokom \u0161\u00e1lku vody, v\u00a0ktorej sa varili a sced\u00edme ich. Medzit\u00fdm na panvici na strednom plameni ohrejeme olej. Prid\u00e1me do\u0148 roztla\u010den\u00fd cesnak, so\u013e a\u00a0korenie a\u00a0chv\u00ed\u013eo\u010dku sma\u017e\u00edme. Do panvice prid\u00e1me hr\u00e1\u0161ok, \u0161\u013eaha\u010dkov\u00fa smotanu, privedieme zmes k\u00a0varu a\u00a0povar\u00edme nieko\u013eko min\u00fat, k\u00fdm sa neodpar\u00ed zvy\u0161n\u00e1 tekutina a\u00a0\u0161\u013eaha\u010dka nezhustne. Vtedy prilejeme trochu vody z\u00a0cestov\u00edn (obsahuje \u0161krob, ktor\u00fd v\u0161etko zahust\u00ed a\u00a0vytvor\u00ed kr\u00e9movej\u0161iu konzistenciu) a\u00a0hr\u00e1\u0161ky jemne potla\u010d\u00edme vare\u0161kou. Prid\u00e1me cestoviny a\u00a0v\u0161etko spolu prehrejeme. Pod\u013ea potreby e\u0161te dochut\u00edme a\u00a0okam\u017eite e\u0161te hor\u00face pod\u00e1vame. Na tanier k\u00a0cestovin\u00e1m prid\u00e1me pl\u00e1tky\u00a0 prosciutta a jedlo dozdob\u00edme l\u00edsto\u010dkami m\u00e4ty a\u00a0parmez\u00e1nom.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtate v\u00a0letnom dvoj\u010d\u00edsle MIAU (2019)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Kde bolo, tam bolo… h\u013eadal sa raz najsl\u00e1vnej\u0161\u00ed hr\u00e1\u0161ok na svete. A\u00a0viete, kde sa na\u0161iel? V\u00a0rozpr\u00e1vke Hansa Christiana Andersena, vlastne v\u00a0postie\u013eke princeznej, pod dvadsiatimi perinami a\u00a0dvadsiatimi hrub\u00fdmi matracmi…   Ch\u00fa\u010fa Jej Urodzenos\u0165, tak\u00e1 pri\u0161la zmoknut\u00e1 a\u00a0uzimen\u00e1 k\u00a0br\u00e1nam kr\u00e1\u013eovstva ist\u00e9ho princa, \u017ee jej voda stekala c\u00edcerkom po vlasoch rovno do top\u00e1nok. \u201eSom princezn\u00e1,\u201c tvrdila, drkotaj\u00fac […]<\/p>\n","protected":false},"author":3,"featured_media":6849,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78,9],"tags":[],"class_list":["post-6848","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leto-2019","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6848","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=6848"}],"version-history":[{"count":5,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6848\/revisions"}],"predecessor-version":[{"id":6858,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6848\/revisions\/6858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/6849"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=6848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=6848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=6848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}