{"id":7012,"date":"2019-09-17T09:58:26","date_gmt":"2019-09-17T07:58:26","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=7012"},"modified":"2019-09-17T09:58:26","modified_gmt":"2019-09-17T07:58:26","slug":"na-tanieri-hluzovka","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/na-tanieri-hluzovka\/","title":{"rendered":"Na tanieri h\u013euzovka"},"content":{"rendered":"

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Ka\u017ed\u00fd, kto chce cnostne \u017ei\u0165, mal by sa jej vyvarova\u0165. Tak hovor\u00ed star\u00e9 talianske pr\u00edslovie o\u00a0h\u013euzovke, \u00fadajnom afrodiziaku a presl\u00e1venej delikatese. A\u00a0mo\u017eno najdrah\u0161ej potravine sveta, aj ke\u010f na p\u00e4ty jej ob\u010das st\u00fapa kavi\u00e1r a\u00a0niektor\u00e9 vz\u00e1cne v\u00edna. Cena h\u013euzoviek sa men\u00ed pod\u013ea kvality, druhu, sez\u00f3ny a\u00a0dostupnosti, aktu\u00e1lne sa za kilogram najkvalitnej\u0161ej bielej h\u013euzovky na svetov\u00fdch trhoch plat\u00ed aj sedemtis\u00edc eur. \u010cierna h\u013euzovka je o\u00a0\u010dosi lacnej\u0161ia, kilogram stoj\u00ed tristo eur, najlacnej\u0161ia letn\u00e1 h\u013euzovka stop\u00e4\u0165desiat eur.<\/em><\/p>\n

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\"\"<\/a>H\u013euzovky poznali u\u017e fara\u00f3ni v\u00a0starovekom Egypte, star\u00ed Gr\u00e9ci i Rimania. Nech\u00fdbali ani na hostin\u00e1ch, ktor\u00e9 usporad\u00favali Borgiovci. V\u00a0stredoveku h\u013euzovky pova\u017eovali za synov hromu, lebo ich chodili h\u013eada\u0165 po da\u017edi a\u00a0b\u00farkach, kedy psy alebo \u0161peci\u00e1lne cvi\u010den\u00e9 prasiatka naj\u013eah\u0161ie zachytili v\u00fdrazn\u00fa ar\u00f3mu st\u00fapaj\u00facu spod zeme. \u013dudia dlho nevedeli, \u010do to vlastne je, \u010di tajomn\u00fd \u017eiv\u00fd tvor, alebo rastlina, \u010di dielo diabla, alebo dar od boha, \u010di je zroden\u00e1 zo zeme, alebo z\u00a0mesa\u010dn\u00e9ho svitu. Cirkev konzum\u00e1ciu h\u013euzoviek zakazovala, vyhl\u00e1sila ich za diablovo dielo. Od \u010dias renesancie sa znovu dostali na stoly eur\u00f3pskych panovn\u00edkov a\u00a0\u0161\u013eachty, kde si z\u00edskali meno vyberanej a\u00a0drahej poch\u00fa\u0165ky. Dnes maj\u00fa dokonca aj svoje m\u00fazeum v\u00a0tosk\u00e1nskom meste\u010dku San Giovanni d\u00b4Asso.<\/p>\n

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Diamanty kuchyne<\/strong><\/p>\n

Plodnice pripom\u00ednaj\u00face kostrbat\u00fd zemiak hnedej alebo \u010diernej farby, dozrievaj\u00fa od okt\u00f3bra do febru\u00e1ra. \u017dij\u00fa v\u00a0symbi\u00f3ze s\u00a0kore\u0148ov\u00fdm syst\u00e9mom stromov. Dar\u00ed sa im hlavne v\u00a0dubov\u00fdch, bukov\u00fdch, lieskov\u00fdch a\u00a0hrabov\u00fdch porastoch. Najaromatickej\u0161ie s\u00fa vraj h\u013euzovky, ktor\u00fdch podhubie prer\u00e1stlo\u00a0korene lipy. Z\u00a0existuj\u00facich dvesto druhov h\u013euzoviek je dvan\u00e1s\u0165 jedl\u00fdch, no len dve-tri sa stali vyh\u013ead\u00e1van\u00fdmi lah\u00f4dkami. Kr\u00e1\u013eovsk\u00fdmi druhmi s\u00fa h\u013euzovky biele (Tuber Magnatum Pico<\/em>), h\u013euzovky \u010dierne (Tuber Melanosporum<\/em>) a h\u013euzovky letn\u00e9 (Tuber aestivim<\/em>). Tieto \u201ediamanty kuchyne\u201c rast\u00fa hlavne v\u00a0Stredomor\u00ed, Taliansku, Franc\u00fazsku, \u0160panielsku a na chorv\u00e1tskej Istrii. Degust\u00e1tori popisuj\u00fa ich chu\u0165 ako cesnakov\u00fa, medov\u00fa, lipov\u00fa, senov\u00fa \u010di petrolejov\u00fa, alebo ako chu\u0165 varenej kukurice, pra\u017een\u00fdch orie\u0161kov a\u00a0ja\u010dmenn\u00e9ho sladu. Ka\u017ed\u00e1 h\u013euzovka m\u00e1 svoju \u0161pecifick\u00fa ar\u00f3mu, \u010dasto \u0161pecifick\u00fa do takej miery, \u017ee si ju \u010dlovek bu\u010f zamiluje, alebo ju \u201enemus\u00ed\u201c.<\/p>\n

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Vaj\u00ed\u010dkov\u00e1 polievka<\/strong><\/p>\n

Na 1 porciu polievky potrebujeme:<\/strong> 2 nabera\u010dky v\u00fdvaru (najlep\u0161\u00ed je slepa\u010d\u00ed, m\u00f4\u017ee by\u0165 aj kurac\u00ed, hov\u00e4dz\u00ed alebo zeleninov\u00fd), 1 vajce, 3 ly\u017eice str\u00fahan\u00e9ho parmez\u00e1nu, polievkov\u00fa ly\u017eicu h\u013euzovky v\u00a0olivovom oleji.<\/p>\n

Postup je jednoduch\u00fd:<\/strong> Do vriaceho v\u00fdvaru rozbijeme vaj\u00ed\u010dka a\u00a0mie\u0161ame, k\u00fdm polievka nezhustne. Prid\u00e1me postr\u00fahan\u00fd syr,\u00a0olej ochuten\u00fd h\u013euzovkou, pr\u00edpadne ly\u017eicu h\u013euzovky konzervovanej v\u00a0olivovom oleji.<\/p>\n

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\"\"<\/a>Tu si pr\u00eddete na svoje<\/strong><\/p>\n

Za hlavn\u00e9 mesto bielych h\u013euzoviek sa pova\u017euje Alba v\u00a0talianskom regi\u00f3ne Piemont. H\u013euzovky tam rast\u00fa najm\u00e4 v lesoch okolo meste\u010diek Alba a Asti. Ich aktu\u00e1lnu cenu na svetov\u00fdch trhoch ur\u010duje talianska h\u013euzovkov\u00e1 burza. Ponuku ovplyv\u0148uj\u00fa mnoh\u00e9 faktory, okrem vhodnej p\u00f4dy aj po\u010dasie v danej sez\u00f3ne. Taliani ich naz\u00fdvaj\u00fa tartufo, Angli\u010dania truffle, Franc\u00fazi truffe, \u010cesi lan\u00fd\u017ee, Chorv\u00e1ti im hovoria tartufi. A\u00a0pr\u00e1ve na chorv\u00e1tskej Istrii sa pristav\u00edme. V\u00a0doline rieky Mirna sa zbieraj\u00fa medzin\u00e1rodne cenen\u00e9 biele h\u013euzovky, ktor\u00e9 dozrievaj\u00fa od septembra do janu\u00e1ra, aj \u010dierne h\u013euzovky, ktor\u00fdch sez\u00f3na trv\u00e1 po cel\u00fd rok. Ak milujete h\u013euzovky, v\u00a0obci Paladini pri Buzete si pr\u00eddete na svoje. U\u017e p\u00e4\u0165 desa\u0165ro\u010d\u00ed tu maj\u00fa Karli\u0107ovci rodinn\u00fd podnik zameran\u00fd na v\u00fdrobu olivov\u00fdch olejov, koz\u00edch aj ov\u010d\u00edch syrov, n\u00e1tierok, medu, lik\u00e9rov a \u010dokol\u00e1d, v\u0161etko s pr\u00edchu\u0165ou h\u013euzoviek, \u00e1no, aj belgick\u00e1 \u010dokol\u00e1da, \u00e1no, aj lik\u00e9ry, \u00e1no, aj ag\u00e1tov\u00fd med. Karli\u0107ovci dod\u00e1vaj\u00fa \u010derstv\u00e9 aj spracovan\u00e9 h\u013euzovky do 600 re\u0161taur\u00e1ci\u00ed v\u00a024 krajin\u00e1ch sveta. Na svoje biele h\u013euzovky si dali dokonca vyhotovi\u0165 DNA anal\u00fdzu, aby dok\u00e1zali, \u017ee nie s\u00fa o ni\u010d hor\u0161ie ako tie z\u00a0Alby. T\u00fato sez\u00f3nnu plodinu sami aj sprac\u00favaj\u00fa a konzervuj\u00fa. \u010cerstv\u00e9 h\u013euzovky toti\u017e po siedmich a\u017e \u0161trn\u00e1stich d\u0148och str\u00e1caj\u00fa v\u00f4\u0148u i\u00a0chu\u0165, preto sa sterilizuj\u00fa, sprac\u00favaj\u00fa na pasty, dod\u00e1vaj\u00fa ako pr\u00edchute do syrov, masiel, olivov\u00fdch olejov. Ak budete ma\u0165 z\u00e1ujem, Karli\u0107ovci usporiadaj\u00fa pre v\u00e1s vych\u00e1dzku do bl\u00edzkych lesov, po\u010das ktorej v\u00e1m \u0161peci\u00e1lne tr\u00e9novan\u00ed psy predved\u00fa, ako vyhrab\u00e1vaj\u00fa spod zeme t\u00fato zvl\u00e1\u0161tnu a mimoriadne drah\u00fa pochutinu. V\u00fdcvik psa trv\u00e1 \u0161es\u0165 mesiacov. Za\u010d\u00edna sa t\u00fdm, \u017ee trojmesa\u010dn\u00e9 \u0161teniatko dost\u00e1va do stravy najsk\u00f4r h\u013euzovkov\u00fd olej, potom aj k\u00fasky h\u013euzoviek, k\u00fdm ich nedok\u00e1\u017ee zac\u00edti\u0165 v\u00a0lese a\u00a0vyhraba\u0165 aj spod zeme. Naj\u0165a\u017e\u0161ie je nau\u010di\u0165 psa, aby aromatick\u00fa hubu po vyhraban\u00ed\u00a0nezo\u017eral, ale poslu\u0161ne doniesol svojmu sprievodcovi.<\/p>\n

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\"\"<\/a>Fritaja<\/strong><\/p>\n


\nPotrebujeme: <\/strong>50 g nastr\u00fahan\u00fdch \u010diernych h\u013euzoviek (\u010derstv\u00fdch alebo konzervovan\u00fdch v olivovom oleji), 60 g masla, 40 g str\u00fahan\u00e9ho parmez\u00e1nu, 30 g str\u00fahan\u00e9ho h\u013euzov\u00e9ho syra, 8 vajec, \u0161tipka soli.
\nPostup:<\/strong> Na rozpusten\u00e9 maslo prid\u00e1me hoblinky \u010diernej h\u013euzovky,\u00a0nech\u00e1me ich r\u00fdchle prejs\u0165 varom, prilejeme vaj\u00ed\u010dka roz\u0161\u013eahan\u00e9 so so\u013eou a\u00a0k\u00faskami h\u013euzovkov\u00e9ho syra a\u00a0mie\u0161ame, k\u00fdm nestuhn\u00fa. Hotov\u00fa fritaju posypeme str\u00fahan\u00fdm parmez\u00e1nom.<\/p>\n

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L\u00e1kadl\u00e1 Motovunu<\/strong><\/p>\n

Ne\u010falek\u00fd Motovun je romantick\u00e9 istrijsk\u00e9 meste\u010dko obkolesen\u00e9 vinicami, ktor\u00e9 pripom\u00ednaj\u00fa tosk\u00e1nsky vidiek. V\u00a0bl\u00edzkosti sa nach\u00e1dzaj\u00fa k\u00fapele, v j\u00fali sa tu kon\u00e1 zn\u00e1my filmov\u00fd festival a okrem prehliadky stredovekej pevnosti si m\u00f4\u017eete v miestnej konobe Mondo vybra\u0165 niektor\u00fa zo \u0161pecial\u00edt s h\u013euzovkami. Od ich kuch\u00e1ra sme sa dozvedeli, \u017ee h\u013euzovky tu tepelne neupravuj\u00fa, v\u00e4\u010d\u0161inou ich surov\u00e9 str\u00fahaj\u00fa na pripraven\u00e9 \u0161peciality. Ob\u010das urobia v\u00fdnimku pri niektor\u00fdch om\u00e1\u010dkach, kedy hoblinky h\u013euzovky nechaj\u00fa prejs\u0165 varom, ale naozaj len kr\u00e1tko. U\u017e teplota nad 40 \u00b0C toti\u017e h\u013euzovk\u00e1m men\u00ed chu\u0165 aj v\u00f4\u0148u, preto s\u00a0varen\u00edm opatrne! Ako predjedlo pod\u00e1vaj\u00fa n\u00e1tierky syrov\u00e9, rybacie,\u00a0pe\u010de\u0148ov\u00e9 a\u00a0kuracie, carpaccio so syrom a\u00a0rukolou, to v\u0161etko ochuten\u00e9 samozrejme \u010diernou h\u013euzovkou. Najob\u013e\u00fabenej\u0161\u00edm hlavn\u00fdm chodom je kr\u00e9mov\u00e1 polenta s\u00a0parmez\u00e1nom, ktor\u00fd stuhol do mrie\u017eky, posypan\u00e1 hoblinkami \u010diernej h\u013euzovky a\u00a0tagliatelle s\u00a0om\u00e1\u010dkou zo smotany a syra ochutenou\u00a0h\u013euzovkov\u00fdm olejom. Sladk\u00e1 bodka na z\u00e1ver: mascarpone s\u00a0h\u013euzovkov\u00fdm medom. K\u00a0tomu vych\u00fdren\u00e9 miestne v\u00edno Malv\u00e1zia.<\/p>\n

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Cestoviny s\u00a0h\u013euzovkou a\u00a0cesnakom<\/strong><\/p>\n

Potrebujeme:<\/strong> Kvalitn\u00e9 cestoviny, extra panensk\u00fd olivov\u00fd olej, cesnak, parmez\u00e1n, maslo, smotanu na varenie, so\u013e a\u00a0jednu polievkov\u00fa ly\u017eicu h\u013euzovkovej pasty.<\/p>\n

Postup:<\/strong> Cestoviny uvar\u00edme, cesnak pretla\u010d\u00edme, parmez\u00e1n nastr\u00fahame, v\u00a0smotane rozpust\u00edme h\u013euzovkov\u00fa pastu, v\u0161etko zmie\u0161ame, osol\u00edme, prid\u00e1me ly\u017ei\u010dku olivov\u00e9ho oleja, chv\u00ed\u013eu povar\u00edme na miernom ohni a\u00a0\u0161pecialita je hotov\u00e1. Pozor, aby h\u013euzovky nebolo prive\u013ea, je to aromatick\u00e1 huba, nie ka\u017ed\u00fd ocen\u00ed jej v\u00fdrazn\u00fa chu\u0165 a\u00a0v\u00f4\u0148u, sta\u010d\u00ed tak akur\u00e1t. Ni\u010d nepokaz\u00edte ani vtedy, ak be\u017en\u00e9 jedlo, napr\u00edklad rizoto, ochut\u00edte h\u013euzovkov\u00fdm olejom. Hr\u00edbov\u00e9 om\u00e1\u010dky s\u00a0h\u013euzovkou sa hodia k\u00a0hov\u00e4dziemu alebo te\u013eaciemu steaku. Ryby sa pe\u010d\u00fa tak, \u017ee sa do nich zapichne zop\u00e1r hobliniek h\u013euzovky, ochutia sa koren\u00edm a\u00a0cesnakom v\u00a0oleji a\u00a0po upe\u010den\u00ed posyp\u00fa pl\u00e1tkami h\u013euzovky. Jedine\u010dn\u00fa chu\u0165 z\u00edska aj pe\u010den\u00e9 kura potret\u00e9 t\u00fdmto maslom zvn\u00fatra. Kuracie m\u00e4so pokvapkan\u00e9 olivov\u00fdm olejom s h\u013euzovkami m\u00f4\u017eete podusi\u0165 na cibuli a\u00a0\u0161ampi\u0148\u00f3noch, posypa\u0165 petr\u017elenovou v\u0148a\u0165ou, tymianom, so\u013eou, \u010diernym koren\u00edm, oblo\u017ei\u0165 bobkov\u00fdm listom a\u00a0k\u00faskami cesnaku, polia\u0165 \u010derven\u00fdm v\u00ednom a\u00a0za ob\u010dasn\u00e9ho mie\u0161ania pomaly vari\u0165 30 – 45 min\u00fat do m\u00e4kka. Najd\u00f4le\u017eitej\u0161ia z\u00e1sada pri \u00faprave:<\/strong> Prid\u00e1va\u0165 h\u013euzovku a\u017e vo fini\u0161i, aby sa jej zvl\u00e1\u0161tna ar\u00f3ma rozvinula a\u017e na z\u00e1ver. Po\u010das jesennej sez\u00f3ny v\u00a0ka\u017edej re\u0161taur\u00e1cii v\u00a0Albe pon\u00fakaj\u00fa v\u00fdnimo\u010dn\u00fa delikatesu – vanilkov\u00fa zmrzlinu s\u00a0k\u00faskami bielej h\u013euzovky.<\/p>\n

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

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Dobr\u00e9ho sta\u010d\u00ed m\u00e1lo<\/strong><\/p>\n

Niekedy sta\u010d\u00ed len p\u00e1r kvapiek h\u013euzovkov\u00e9ho oleja a\u00a0jedlo z\u00edska origin\u00e1lnu chu\u0165. Treba zd\u00f4razni\u0165, \u017ee ide naozaj len o p\u00e1r kvapiek; keby ste si ho dopriali vo v\u00e4\u010d\u0161om mno\u017estve (napr\u00edklad v \u0161al\u00e1tovom dresingu), v\u0161etko by ste pokazili. Pozor na neprav\u00e9 oleje, do ktor\u00fdch bola pridan\u00e1 len umel\u00e1 pr\u00edchu\u0165, navy\u0161e ani olej v\u00a0nich nie je extra panensk\u00fd. Prav\u00fd, nepan\u010dovan\u00fd h\u013euzovkov\u00fd olej vznik\u00e1 tak, \u017ee sa nech\u00e1vaj\u00fa hoblinky h\u013euzovky l\u00fahova\u0165 v\u00a0extra panenskom oleji najmenej t\u00fd\u017ede\u0148, aby olej prebral ar\u00f3mu a\u00a0chu\u0165 huby. Ke\u010f\u017ee huby s\u00fa pln\u00e9 antioxidantov a\u00a0flavonoidov, maj\u00fa protiz\u00e1palov\u00fd \u00fa\u010dinok. H\u013euzovkov\u00fd olej je prospe\u0161n\u00fd pre srdce, zni\u017euje krvn\u00fd tlak, pom\u00e1ha diabetikom stabilizova\u0165 hladinu krvn\u00e9ho cukru, ba\u00a0dokonca skr\u00e1\u0161\u013euje ple\u0165.<\/p>\n

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Danica Janiakov\u00e1<\/p>\n

foto Danica Janiakov\u00e1, iStock<\/p>\n

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

  Ka\u017ed\u00fd, kto chce cnostne \u017ei\u0165, mal by sa jej vyvarova\u0165. Tak hovor\u00ed star\u00e9 talianske pr\u00edslovie o\u00a0h\u013euzovke, \u00fadajnom afrodiziaku a presl\u00e1venej delikatese. A\u00a0mo\u017eno najdrah\u0161ej potravine sveta, aj ke\u010f na p\u00e4ty jej ob\u010das st\u00fapa kavi\u00e1r a\u00a0niektor\u00e9 vz\u00e1cne v\u00edna. Cena h\u013euzoviek sa men\u00ed pod\u013ea kvality, druhu, sez\u00f3ny a\u00a0dostupnosti, aktu\u00e1lne sa za kilogram najkvalitnej\u0161ej bielej h\u013euzovky na svetov\u00fdch […]<\/p>\n","protected":false},"author":3,"featured_media":7013,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,79],"tags":[],"class_list":["post-7012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-september-2019"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7012","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=7012"}],"version-history":[{"count":8,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7012\/revisions"}],"predecessor-version":[{"id":7025,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7012\/revisions\/7025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/7013"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=7012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=7012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=7012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}