{"id":8437,"date":"2020-11-30T11:07:55","date_gmt":"2020-11-30T09:07:55","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8437"},"modified":"2020-11-30T11:07:55","modified_gmt":"2020-11-30T09:07:55","slug":"klobaska-slanina-dlha-bude-zima","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/klobaska-slanina-dlha-bude-zima\/","title":{"rendered":"Klob\u00e1ska, slanina, dlh\u00e1 bude zima…"},"content":{"rendered":"

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Obr\u00e1zok n\u00e1\u0161ho detstva bol ob\u010das ne\u013e\u00fatostn\u00fd. Spolu s\u00a0predl\u017euj\u00facou sa tmou a\u00a0chladn\u00fdmi d\u0148ami sa r\u00fdchlo kr\u00e1til \u017eivot ma\u0161urk\u00e1m, ma\u0161urom, prasiatkam, svink\u00e1m \u010di bravkom, ktor\u00e9 sa vo\u013eakedy na dedine chovali takmer v\u00a0ka\u017edom dvore. A\u00a0ke\u010f sa pri chlieve zjavil m\u00e4siar s\u00a0\u010derven\u00fdm nosom v\u00a0typickom \u010dierno-bielo kockovanom kab\u00e1tiku, op\u00e1san\u00fd z\u00e1sterou, ka\u017ed\u00fd vedel, \u017ee za\u010d\u00edna zak\u00e1\u013ea\u010dka a\u00a0\u017ee rodinn\u00fd st\u00f4l po\u010das bl\u00ed\u017eiacich sa Vianoc a\u00a0cel\u00e9ho \u010fal\u0161ieho roka nebude pr\u00e1zdny… <\/em><\/p>\n

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

Pokia\u013e ide o\u00a0m\u00e4siarov, dnes ich v\u00a0tomto kab\u00e1tiku vidno u\u017e len m\u00e1lokedy: klasick\u00fdch m\u00e4siarstiev ubudlo, z\u00a0predajn\u00ed t\u00edto majstri porciovania m\u00e4sa vymizli, zak\u00e1\u013ea\u010dky s\u00fa sk\u00f4r rarita ako pravidelnos\u0165, no v\u00a0knihe Ako sme kedysi \u017eili spom\u00edna v\u00fdznamn\u00e1 etnologi\u010dka a\u00a0histori\u010dka Zora Mintalov\u00e1 Zubercov\u00e1, \u017ee e\u0161te okolo roku 1890 sme r\u00e1tali m\u00e4siarov na \u00fazem\u00ed Slovenska na stovky. \u201eNa Orave ich bolo 58, na Liptove 82, v\u00a0Turci 66, no na Spi\u0161i a\u017e 222.\u201c A\u00a0spom\u00edna aj, ako vyzerali ich typick\u00e9 pracovisk\u00e1: \u201eV m\u00e4siarstvach, m\u00e4sn\u00e1ch s\u00a0bielymi, do ur\u010ditej v\u00fd\u0161ky vykachli\u010dkovan\u00fdmi stenami s\u00a0h\u00e1kmi a\u00a0\u0161pecifick\u00fdm zariaden\u00edm, sa m\u00e4siari pohybovali v\u00a0typickom kr\u00e1tkom bielo-\u010dierno kockovanom kab\u00e1tiku op\u00e1san\u00ed bielou z\u00e1sterou s\u00a0n\u00e1prsenkou a\u00a0s bielou \u010diapkou na hlave e\u0161te aj v\u00a0polovici 20. storo\u010dia. V\u00a0zadn\u00fdch miestnostiach porciovali m\u00e4so a\u00a0vyr\u00e1bali \u0161peciality: kvalitn\u00e9 a\u00a0vo\u0148av\u00e9 klob\u00e1sky, sal\u00e1my, p\u00e1rky, ktor\u00e9 sa vpredu pred\u00e1vali z\u00e1kazn\u00edkom…<\/p>\n

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\"\"<\/a>Kr\u00e9mov\u00e1 hr\u00e1\u0161kov\u00e1 polievka s\u00a0p\u00e1rkom <\/strong><\/p>\n

Such\u00fd hrach pred varen\u00edm sta\u010d\u00ed namo\u010di\u0165 len na chv\u00ed\u013eku, niekto dokonca nenam\u00e1\u010da v\u00f4bec a\u00a0podaktor\u00ed nechaj\u00fa hrach v\u00a0tekutine cel\u00fa noc. Nech sa rozhodnete akoko\u013evek, dom\u00e4kka je uvaren\u00fd za chv\u00ed\u013eu a\u00a0ke\u010f\u017ee na z\u00e1ver polievku rozmixujeme, o\u00a0konzistenciu hr\u00e1\u0161ku po uvaren\u00ed sa naozaj nemus\u00edte strachova\u0165…<\/p>\n

Potrebujeme:<\/strong> 200 g such\u00e9ho hrachu, zeleninov\u00fd v\u00fdvar (priprav\u00edme si asi liter, dolievame pod\u013ea potreby), 200 g mrkvy, 1 cibu\u013eu, 1 mlad\u00fa stonku stonkov\u00e9ho zeleru, 2 str\u00fa\u010diky cesnaku, 2 bobkov\u00e9 listy, 2 p\u00e1rky s\u00a0vysok\u00fdm obsahom m\u00e4sa, so\u013e, mlet\u00e9 \u010dierne korenie, \u010derstv\u00e9 bylinky pod\u013ea chuti.<\/p>\n

Pr\u00edprava:<\/strong> Such\u00fd hrach premyjeme a\u00a0d\u00e1me vari\u0165 do hrnca s\u00a0v\u00fdvarom a\u00a0bobkov\u00fdmi listami. Ob\u010das premie\u0161ame. Medzit\u00fdm na\u010dist\u00edme mrkvu, nakr\u00e1jame ju na mal\u00e9 kocky, o\u010dist\u00edme i\u00a0stonku zeleru a\u00a0takisto ju nakr\u00e1jame. Cibu\u013eku nakr\u00e1jame nadrobno, cesnak na tenk\u00e9 pl\u00e1tky. Ke\u010f hrach za\u010dne m\u00e4kn\u00fa\u0165, vlo\u017e\u00edme do hrnca nakr\u00e1jan\u00fa zeleninu a\u00a0var\u00edme, k\u00fdm nie je v\u0161etko m\u00e4kk\u00e9, pod\u013ea potreby dolievame tekutinu v\u00fdvarom. V\u00a0inom hrnci uvar\u00edme p\u00e1rky a\u00a0na do\u0161ti\u010dke ich nakr\u00e1jame na kolieska. Polievku nakoniec rozmixujeme ponorn\u00fdm mix\u00e9rom, primie\u0161ame do nej kolieska p\u00e1rkov, posypeme bylinkami a\u00a0e\u0161te hor\u00facu pod\u00e1vame.<\/p>\n

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M\u00e4so zo zab\u00edja\u010diek<\/strong><\/p>\n

Kniha Rok v\u00a0Slovenskej kuchyni od etnologi\u010dky Katar\u00edny N\u00e1daskej pon\u00faka \u010fal\u0161\u00ed in\u0161pirat\u00edvny zdroj inform\u00e1ci\u00ed o\u00a0zvyklostiach v\u00a0na\u0161om stravovan\u00ed a\u00a0stolovan\u00ed; ani ona neobi\u0161la hist\u00f3riu, ktor\u00e1 sa venuje spracovaniu m\u00e4sa z\u00a0doma chovan\u00fdch zvierat a\u00a0ich \u010fal\u0161iemu vyu\u017eitiu. Tradi\u010dn\u00e9 zab\u00edja\u010dky sa pod\u013ea tohto zdroja konali bu\u010f v\u00a0predviano\u010dnom \u010dase, alebo v\u00a0obdob\u00ed fa\u0161iangov, kedy sa u\u017e v\u00a0mnoh\u00fdch rodin\u00e1ch schy\u013eovalo k\u00a0sob\u00e1\u0161om. Z\u00e1soby m\u00e4sa boli pre rodinu nevesty a\u00a0\u017een\u00edcha znakom blahobytu a\u00a0pohostinnosti. Na zab\u00edja\u010dk\u00e1ch sa podie\u013eali cel\u00e9 rodiny, ktor\u00e9 si podelili nielen pr\u00e1cu a\u00a0n\u00e1ro\u010dnej\u0161ie \u010di \u013eah\u0161ie \u010dinnosti, ale delila sa i\u00a0v\u00fdslu\u017eka. \u201ePosielali si navz\u00e1jom najm\u00e4 kusy m\u00e4sa a\u00a0kosti na polievku, nieko\u013eko jatern\u00edc a\u00a0krvavn\u00edc, tla\u010denku a\u00a0kus huspeniny,\u201c p\u00ed\u0161e Katar\u00edna N\u00e1dask\u00e1. M\u00e4so zo zab\u00edja\u010diek sa nakladalo na zimu do masti, \u010das\u0165 sa upiekla a\u00a0hne\u010f zjedla. Slanina sa v\u00a0dlh\u00fdch p\u00e1soch \u00fadila zavesen\u00e1 v\u00a0kom\u00edne a\u00a0spolu s\u00a0\u0148ou i\u00a0\u010fal\u0161ie \u010dasti prasiatka, ktor\u00e9 tak vydr\u017eali a\u017e do \u010fal\u0161ieho roka. \u201eNa jar u\u017e viseli v\u00a0kom\u00edne \u010di udiarni len zvy\u0161ky \u00faden\u00e9ho m\u00e4sa, vynach\u00e1dzav\u00e1 gazdin\u00e1 ich v\u0161ak vedela vyu\u017ei\u0165. Napr\u00edklad na pr\u00edpravu loh\u00e1zky.\u201c Loh\u00e1zka, kr\u00fapkov\u00e1 polievka pripraven\u00e1 z\u00a0v\u00fdvaru, ja\u010dmenn\u00fdch kr\u00fap a\u00a0\u00faden\u00e9ho m\u00e4sa, doplnen\u00e1 kore\u0148ovou zeleninou, pod\u00e1van\u00e1 s\u00a0kraj\u00ed\u010dkom chleba, je \u0161pecialitou zo Slovensk\u00fdch K\u013ea\u010dian v\u00a0okrese Ve\u013ek\u00fd Krt\u00ed\u0161.<\/p>\n

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Kvalita, \u010derstvos\u0165 a zlo\u017eenie<\/strong><\/p>\n

Tradi\u010dn\u00fdch m\u00e4siarov ubudlo, m\u00e4sov\u00e9 v\u00fdrobky v\u0161ak z pultoch na\u0161ich obchodov nemizn\u00fa, pr\u00e1ve naopak, ich v\u00fdber je tak\u00fd ve\u013ek\u00fd, \u017ee kupuj\u00facemu sa z\u00a0mnoh\u00fdch druhov klob\u00e1sok, \u0161uniek, sal\u00e1m a p\u00e1rkov m\u00f4\u017ee hlava zato\u010di\u0165. Konzumova\u0165 ich v\u0161ak treba s\u00a0rozumom a\u00a0striedmo, preto\u017ee, priznajme si, spracovan\u00e9 m\u00e4so a\u00a0jeho vplyv na \u013eudsk\u00e9 zdravie je t\u00e9mou (je nebezpe\u010dn\u00e9, \u010di nie?) u\u017e dlh\u00e9 roky. Experti Svetovej zdravotn\u00edckej organiz\u00e1cie (WHO) uviedli v\u00a0roku 2015 vo svojej spr\u00e1ve jednozna\u010dn\u00e9 obavy, \u017ee nadmern\u00e1 konzum\u00e1cia spracovan\u00e9ho \u010derven\u00e9ho m\u00e4sa, napr\u00edklad p\u00e1rkov alebo slaniny, m\u00f4\u017ee zv\u00fd\u0161i\u0165 pravdepodobnos\u0165 ochorenia na rakovinu hrub\u00e9ho \u010dreva. Spracovan\u00e9 m\u00e4so je pritom upraven\u00e9 solen\u00edm, ferment\u00e1ciou, \u00faden\u00edm alebo in\u00fdmi procesmi. \u201ePre jednotlivca je riziko vzniku kolorekt\u00e1lneho karcin\u00f3mu vzh\u013eadom na konzum\u00e1ciu spracovan\u00e9ho m\u00e4sa mal\u00e9, ale toto riziko sa zvy\u0161uje s\u00a0mno\u017estvom skonzumovan\u00e9ho m\u00e4sa,\u201c cituje sa v\u00a0spr\u00e1ve, ktor\u00e1 z\u00e1rove\u0148 dod\u00e1va, \u017ee \u010derven\u00e9 m\u00e4so m\u00e1 preuk\u00e1zate\u013ene aj svoju v\u00fd\u017eivov\u00fa hodnotu, \u010domu by sa malo na\u0161e stravovanie prisp\u00f4sobi\u0165. Len\u017ee ako na to? Ako h\u013eada\u0165 v\u00a0mno\u017estve v\u00fdrobkov kvalitu, ako sa vyzna\u0165 v\u00a0zlo\u017een\u00ed v\u00fdrobkov?<\/p>\n

Sp\u00fdtali sme sa priamo \u010dloveka \u201eod fachu\u201c, Rastislava Neupauera, ktor\u00fd spolu s\u00a0bratom Branislavom prevzal m\u00e4sov\u00fdrobu po starom otcovi \u0160tefanovi Kni\u017ekovi. Ten sa kedysi za\u00fa\u010dal remeslu m\u00e4siara ako pomocn\u00edk pri zab\u00edja\u010dk\u00e1ch v\u00a0jeho rodnom Telg\u00e1rte. \u201eKrit\u00e9ri\u00ed na hodnotenie \u00faden\u00edn je viacero,\u201c hovor\u00ed Rastislav. \u201eU\u017e zbe\u017en\u00fdm poh\u013eadom do predajnej vitr\u00edny vie z\u00e1kazn\u00edk vo\u013en\u00fdm okom pod\u013ea farby v\u00fdrobku pos\u00fadi\u0165 dostato\u010dnos\u0165, resp. sp\u00f4sob \u00fadenia. Najlep\u0161ie je, samozrejme, v\u00fdrobok ochutna\u0165 a pod\u013ea jeho konzistencie, farby, dochutenia, \u0161trukt\u00fary m\u00e4sa a\u00a0predov\u0161etk\u00fdm pod\u013ea chuti ho zhodnoti\u0165. Ve\u013ek\u00fdm pomocn\u00edkom je etiketa so zlo\u017een\u00edm, kde by malo by\u0165 uveden\u00e9 presn\u00e9 zlo\u017eenie v\u00fdrobku a suroviny pou\u017eit\u00e9 pri jeho v\u00fdrobe.\u201c U\u00a0Kni\u017ekovcov si kvalitu pova\u017euj\u00fa, rad\u0161ej vyrobia menej, ale pod\u013ea dedov\u00fdch z\u00e1sad: po\u010das cel\u00e9ho procesu spracovania m\u00e4sa a\u00a0jeho premeny na m\u00e4sov\u00fd v\u00fdrobok sa sna\u017eia d\u00f4sledne dodr\u017eiava\u0165 v\u0161etky v\u00fdrobn\u00e9 postupy, tradi\u010dn\u00e9 \u00fadeniny vyr\u00e1baj\u00fa remeseln\u00fdm sp\u00f4sobom pod\u013ea p\u00f4vodn\u00fdch, rokmi overen\u00fdch receptov a\u00a0v\u00a0nich skuto\u010dne nie je \u010do meni\u0165.<\/p>\n

Nie je \u00fadenina, ako \u00fadenina, to vedia aj bratia Neupauerovci. Rastislav prezr\u00e1dza, \u010di samotn\u00fd proces m\u00f4\u017ee ma\u0165 nejak\u00fd vplyv na vlastnosti v\u00fdrobkov a\u00a0ak \u00e1no, ak\u00fd. \u201eNa\u0161e \u00fadeniny \u00fadime tradi\u010dne, teda sp\u00f4sobom dlh\u00e9ho \u00fadenia na studenom dyme z\u00a0bukov\u00e9ho dreva. Pri takomto \u00faden\u00ed z\u00edskavaj\u00fa \u00fadeniny svoju \u0161pecifick\u00fa v\u00f4\u0148u a\u00a0chu\u0165, ktor\u00e1 ost\u00e1va zachovan\u00e1 aj pri ich pou\u017eit\u00ed\u00a0\u010di u\u017e v studenej, alebo v\u00a0teplej kuchyni. Rizikom m\u00f4\u017ee by\u0165 nedostato\u010dn\u00e9 za\u00fadenie, vtedy v\u00fdrobky str\u00e1caj\u00fa ve\u013emi r\u00fdchlo deklarovan\u00fa trvanlivos\u0165, alebo naopak, pr\u00edli\u0161 vysok\u00e1 teplota dymu v\u00a0udiarni. Vtedy sa v\u00fdrobky tzv. \u201euvaria\u201c a\u00a0ich chu\u0165ov\u00e9 vlastnosti sa zmenia.\u201c<\/p>\n

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\"\"<\/a>Tepl\u00e9 bagetky s\u00a0pe\u010denou klob\u00e1skou<\/strong><\/p>\n

Mo\u017eno ako r\u00fdchla ve\u010dera, mo\u017eno tepl\u00e1 desiata – ke\u010f m\u00e1te po ruke grilovaciu panvicu a\u00a0zop\u00e1r kvalitn\u00fdch ingredienci\u00ed, toto jedlo v\u00e1s ur\u010dite nesklame.<\/p>\n

Potrebujeme:<\/strong> 4 ks \u010derstvej bagety, 4 kvalitn\u00e9 klob\u00e1sky typu \u201ecig\u00e1ro\u201c, bal\u00ed\u010dek \u010derstvej rukoly, dve \u010derven\u00e9 cibule, \u0161\u0165avu z\u00a0polovice citr\u00f3na, 2 ly\u017eice dijonskej hor\u010dice, balenie ples\u0148ov\u00e9ho syra, olivov\u00fd olej, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> Panvicu rozohrejeme a\u00a0grilujeme na nej klob\u00e1sky dovtedy, k\u00fdm nie s\u00fa pekne prepe\u010den\u00e9. Ku klob\u00e1skam prid\u00e1me rozkrojen\u00e9 bagetky, aby sa prehriali a\u00a0opiekli na povrchu do chrumkava. Medzit\u00fdm v\u00a0miske zmie\u0161ame umyt\u00fa rukolu s\u00a0dvomi ly\u017eicami olivov\u00e9ho oleja, ochut\u00edme ju citr\u00f3novou \u0161\u0165avou, so\u013eou a\u00a0koren\u00edm a\u00a0na z\u00e1ver primie\u0161ame aj \u010derven\u00fa cibu\u013eu, nakr\u00e1jan\u00fa na \u00fah\u013eadn\u00e9 mesia\u010diky. Zohriate vn\u00fatro bagetky natrieme jemnou vrstvou dijonskej hor\u010dice, druhou vrstvou bud\u00fa pl\u00e1tky ples\u0148ov\u00e9ho syra a\u00a0na tie polo\u017e\u00edme tepl\u00fa klob\u00e1sku. \u201ePrikryjeme\u201c ochutenou rukolou a\u00a0ihne\u010f pod\u00e1vame.<\/p>\n

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Pod doh\u013eadom patr\u00f3nov<\/strong><\/p>\n

Vr\u00e1\u0165me sa e\u0161te na chv\u00ed\u013eu do hist\u00f3rie, n\u00e1jdeme v\u00a0nej toti\u017e aj\u00a0odkazy na cechy m\u00e4siarov, ktor\u00fdch patr\u00f3nom sa stali sv. Matej a\u00a0sv. Luk\u00e1\u0161 a\u00a0ktor\u00e9 na na\u0161om \u00fazem\u00ed vznikali na p\u00f4de kr\u00e1\u013eovsk\u00fdch miest u\u017e niekedy v\u00a015. storo\u010d\u00ed. Od m\u00e4siarov sa postupne vy\u010dlenili \u00faden\u00e1ri, ktor\u00fdch dobr\u00e9 meno vo svete \u0161\u00edrili najm\u00e4 majstri zo Spi\u0161sk\u00e9ho Podhradia, produkcia m\u00e4sov\u00fdch v\u00fdrobkov v\u0161ak bola typick\u00e1 i\u00a0pre Ko\u0161ice a\u00a0okolie, kde sa \u0161kvark\u00e1rstvom (\u0161kvark\u00e1ri pred\u00e1vali m\u00e4so a\u00a0\u00faden\u00e1rske v\u00fdrobky) \u017eivilo ve\u013ek\u00e9 mno\u017estvo obyvate\u013eov ded\u00edn a\u00a0dediniek. So svoj\u00edm tovarom nav\u0161tevovali jarmoky na celom v\u00fdchode krajiny a\u00a0e\u0161te \u010falej, zn\u00e1mi boli i\u00a0v\u00a0Ma\u010farsku \u010di Sedmohradsku. Spolo\u010dn\u00fdm \u201emenovate\u013eom\u201c oby\u010dajnej kuchyne v\u0161etk\u00fdch okolit\u00fdch kraj\u00edn v\u0161ak bola dobr\u00e1 za\u00faden\u00e1 klob\u00e1sa, ktor\u00e1 sa okrem brav\u010dov\u00e9ho, robila kedysi i\u00a0z\u00a0kozieho a\u00a0ov\u010dieho m\u00e4sa. Z\u00e1klad m\u00e4sa v\u0161ak v\u017edy pozost\u00e1val z\u00a0kvalitn\u00e9ho v\u00fdseku, ktor\u00fd sa pomlel na mlyn\u010deku alebo posekal ostr\u00fdm no\u017eom a\u00a0ochutil pr\u00edsadami ako cesnak, \u010derven\u00e1 paprika, rasca, korenie a\u00a0so\u013e. Ke\u010f si m\u00e4so chv\u00ed\u013eu \u201eodd\u00fdchlo\u201c, natla\u010dilo sa do pripraven\u00fdch omyt\u00fdch \u010driev a\u00a0kon\u010deky klob\u00e1s sa upevnili prelo\u017een\u00edm \u010dreva, \u0161paj\u013eou alebo povr\u00e1zkom. Vy\u00faden\u00e9 sa potom skladovali na suchom\u00a0chladnom mieste. Podobne, plnen\u00edm do umyt\u00fdch brav\u010dov\u00fdch \u010driev, pri zab\u00edja\u010dk\u00e1ch vznikali i\u00a0jaternice, ich obsahom v\u0161ak boli sk\u00f4r vn\u00fatornosti a\u00a0mastnej\u0161ie \u010dasti m\u00e4sa a\u00a0na vyv\u00e1\u017eenie nesmela ch\u00fdba\u0165 ani ry\u017ea, \u017eem\u013ea \u010di ja\u010dmenn\u00e9 kr\u00fapy. Naplnen\u00e9 jaternice \u010di krvavni\u010dky sa nechali uvari\u0165 vo vode alebo vo v\u00fdvare, n\u00e1sledne ich gazdin\u00e9 piekli na masti a\u00a0pod\u00e1vali s\u00a0chlebom.<\/p>\n

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

\"\"<\/a>Bylinkov\u00e9 klob\u00e1sky s\u00a0ka\u0161ou z\u00a0fazuliek a\u00a0zelenou oblohou<\/strong><\/p>\n

Pohodln\u00e1 pr\u00edprava, minimum ingredienci\u00ed a\u00a0s\u00fdtos\u0165 s\u00fa v\u00a0tomto pr\u00edpade zaru\u010den\u00e9, \u010do viac by ste chceli, ak h\u013ead\u00e1te ide\u00e1lne \u201ecomfort food\u201c na jese\u0148 a\u00a0zimu? Toto jedlo je navy\u0161e mimoriadne variabiln\u00e9, klob\u00e1ska \u201es nie\u010d\u00edm\u201c je predsa star\u00e1 zn\u00e1ma klasika a\u00a0nemus\u00ed sa zajeda\u0165 v\u017edy iba s\u00a0fazu\u013ekami. Sk\u00faste ju pripravi\u0165 so zemiakovou ka\u0161ou, dusenou kyslou kapustou alebo plackami zo zemiakov, chybu ur\u010dite nesprav\u00edte!<\/p>\n

Potrebujeme:<\/strong> 8 m\u00e4kk\u00fdch bylinkov\u00fdch klob\u00e1sok, 4 plechovky bielej maslovej fazule v\u00a0slanom n\u00e1leve, viazani\u010dku mladej cibu\u013eky, olivov\u00fd olej, 2 str\u00fa\u010diky cesnaku, \u0161\u0165avu z\u00a01 citr\u00f3na, 2 ly\u017eice oby\u010dajn\u00e9ho masla, dve hrste zmesi listov\u00e9ho \u0161al\u00e1tu (listy r\u00f4zneho druhu), so\u013e a\u00a0korenie.<\/p>\n

Pr\u00edprava:<\/strong> Na rozohriatej grilovacej panvici ope\u010dieme klob\u00e1sky, po\u010das pe\u010denia ich m\u00f4\u017eeme potrie\u0165 olejom. Medzit\u00fdm zohrejeme vo vhodnom hrnci trochu oleja, prid\u00e1me jarn\u00fa cibu\u013eku, umyt\u00fa a\u00a0nakr\u00e1jan\u00fa na jemno (trochu z\u00a0nej si nech\u00e1me na serv\u00edrovanie), do hrnca d\u00e1me aj sceden\u00e9 fazule, najemno pretret\u00fd cesnak a\u00a0citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0v\u0161etko spolu poriadne prehrejeme. Ochut\u00edme mlet\u00fdm \u010diernym koren\u00edm a\u00a0pomocou ty\u010dov\u00e9ho mix\u00e9ra rozmixujeme (nie \u00faplne do kr\u00e9movej konzistencie) na ka\u0161u. E\u0161te lep\u0161ie je pou\u017ei\u0165 \u201epu\u010didlo\u201c na zemiaky. Prid\u00e1me maslo, e\u0161te prehrejeme, posypeme zvy\u0161nou cibu\u013ekou. Klob\u00e1sky pod\u00e1vame s\u00a0maslovou ka\u0161ou z\u00a0fazule a spolu so sparen\u00fdmi zelen\u00fdmi listami \u0161al\u00e1tu.<\/p>\n

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Slovensk\u00e9 \u0161pek\u00e1\u010diky verzus \u010desk\u00fd sma\u017e\u00e1k<\/strong><\/p>\n

Pokia\u013e ide o\u00a0\u010des\u0165 a\u00a0sl\u00e1vu, boje sa zv\u00e1dzaj\u00fa i\u00a0na poli gastron\u00f3mie: Gr\u00e9ci sa pobili o\u00a0svoj feta syr s\u00a0D\u00e1nmi, Franc\u00fazsko tasilo zbrane v\u00a0mene \u0161ampansk\u00e9ho, Taliani sa bili do hrude pre \u0161unku z\u00a0Parmy. No a\u00a0Slov\u00e1ci? T\u00ed zviedli s\u00faboj o\u00a0pridelenie ochrannej zn\u00e1mky potrav\u00edn EU v\u00a0pr\u00edpade \u0161pek\u00e1\u010dikov, dom\u00e1cej klob\u00e1sy a nieko\u013ek\u00fdch sal\u00e1m, pri\u010dom tieto m\u00e4sov\u00e9 v\u00fdrobky produkuj\u00fa napr\u00edklad i\u00a0\u010cesi alebo Poliaci. \u010cesi sa zastr\u00e1jali, \u017ee sme tradi\u010dn\u00e9 \u0161peciality za\u010dali vyr\u00e1ba\u0165 spolo\u010dne, pou\u017e\u00edvali sme pritom rovnak\u00e9 technol\u00f3gie a\u00a0ak si my ukradneme \u0161pek\u00e1\u010diky pre seba, oni si zas bud\u00fa uzurpova\u0165 pr\u00e1va na tradi\u010dn\u00fd vypr\u00e1\u017ean\u00fd syr. Nu\u017e, spory s\u00fa nateraz urovnan\u00e9, Slovensko m\u00e1 medzi svojimi zaregistrovan\u00fdmi tradi\u010dn\u00fdmi v\u00fdrobkami okrem tradi\u010dnej slovenskej bryndze, skalick\u00e9ho trdeln\u00edka, levick\u00e9ho sladu, \u017eitavskej papriky, klenoveck\u00e9ho syrca, parenice \u010di o\u0161tiepku aj loveck\u00fa a\u00a0liptovsk\u00fa sal\u00e1mu, \u0161pek\u00e1\u010diky a spi\u0161sk\u00e9 p\u00e1rky. Stali sa tak jedine\u010dn\u00fdmi region\u00e1lnymi v\u00fdrobkami, ktor\u00fdch n\u00e1zov s\u00favis\u00ed s\u00a0ich zemepisn\u00fdm p\u00f4vodom, ako i\u00a0tradi\u010dn\u00fdm v\u00fdrobn\u00fdm know-how. Spi\u0161sk\u00e9 p\u00e1rky iste nie s\u00fa nezn\u00e1me, len pre presnos\u0165: vyr\u00e1baj\u00fa sa preva\u017ene z\u00a0brav\u010dov\u00e9ho m\u00e4sa a\u00a0plnia do baran\u00edch \u010driev, za ich oran\u017eov\u00fa farbu m\u00f4\u017ee koreninov\u00e1 paprika s\u00a0trochou pikantnosti. Tradi\u010dn\u00e9 \u0161pek\u00e1\u010diky s\u00fa zasa plnen\u00e9 zmesou brav\u010dov\u00e9ho a\u00a0hov\u00e4dzieho m\u00e4sa v\u00a0tenu\u010dkom brav\u010dovom alebo hov\u00e4dzom \u010dreve. Vyr\u00e1baj\u00fa sa ako s\u00favisl\u00fd, nieko\u013eko metrov dlh\u00fd p\u00e1s m\u00e4sa, predelen\u00fd na jednotliv\u00e9 \u0161pek\u00e1\u010diky pret\u00e1\u010dan\u00edm \u010dreva.<\/p>\n

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\"\"<\/a>Dusen\u00fd kel so slaninkou a\u00a0varen\u00fdmi ga\u0161tanmi <\/strong><\/p>\n

Kelov\u00e9 \u010di kapustov\u00e9 pr\u00edvarky s\u00fa v\u00a0chladnej\u0161\u00edch mesiacoch ide\u00e1lnym jedlom na zohriatie i\u00a0zas\u00fdtenie, t\u00e1to verzia je v\u0161ak o\u00a0\u010dosi \u013eah\u0161ia a\u00a0v\u010faka ga\u0161tanom aj mierne \u201esofistikovanej\u0161ia\u201c. D\u00e1 sa konzumova\u0165 ako hlavn\u00e9 jedlo na obed \u010di k\u00a0ve\u010deri, no ak by predsa len niekomu bolo m\u00e1lo, pou\u017eite tento recept ako pr\u00edlohu k\u00a0hov\u00e4dziemu, brav\u010dov\u00e9mu alebo k\u00a0divine.<\/p>\n

Potrebujeme:<\/strong> 1 men\u0161\u00ed kel, asi 200 g uvaren\u00fdch ga\u0161tanov (m\u00f4\u017eete k\u00fapi\u0165 aj hotov\u00e9 varen\u00e9 ga\u0161tany bez cukru, dajte ale pozor na kvalitu), 70 g slaninky z\u00a0mangalice, 1 cibu\u013eu, 4 ly\u017eice oleja (alebo dom\u00e1cej masti), asi 300 ml v\u00fdvaru, 1\/2 hru\u0161ky, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r nech\u00e1me v\u00a0jemne osolenej vode uvari\u0165 narezan\u00e9 ga\u0161tany. Sced\u00edme ich a\u00a0vychladnut\u00e9 o\u0161\u00fapeme a\u00a0odlo\u017e\u00edme bokom. Na oleji alebo masti spen\u00edme najemno nakr\u00e1jan\u00fa cibu\u013eku, podus\u00edme a\u00a0prid\u00e1me slaninku z\u00a0mangalice, nakr\u00e1jan\u00fa na rovnak\u00e9 koc\u00f4\u010dky. Z\u00a0kelu odstr\u00e1nime vrchn\u00e9, zv\u00e4dnutej\u0161ie listy a\u00a0d\u00f4kladne ho omyjeme pod te\u010d\u00facou vodou. Prekroj\u00edme ho a\u00a0ka\u017ed\u00fa \u0161tvrtinu nakr\u00e1jame na rezan\u010deky, hl\u00fabik vyhod\u00edme (alebo odlo\u017e\u00edme do v\u00fdvaru). Kel hod\u00edme do hrnca, jemne osol\u00edme, prid\u00e1me mlet\u00e9 korenie a\u00a0po chv\u00ed\u013eke prid\u00e1me aj o\u010disten\u00fa, o\u0161\u00fapan\u00fa polovicu hru\u0161ky, nastr\u00fahan\u00fa na str\u00fahadle. Podlejeme v\u00fdvarom a na miernom plameni dus\u00edme pribli\u017ene 15 – 20 min\u00fat, ob\u010das premie\u0161ame. Ke\u010f je kel zm\u00e4knut\u00fd, pred koncom dusenia vhod\u00edme do hrnca cel\u00e9 alebo nakr\u00e1jan\u00e9 varen\u00e9 ga\u0161tany a\u00a0po p\u00e1r min\u00fatach hrniec odstav\u00edme. Pod\u013ea chuti e\u0161te prid\u00e1me so\u013e \u010di korenie a\u00a0pod\u00e1vame s\u00a0\u010derstv\u00fdm chlebom, ope\u010denou bagetou alebo ako pr\u00edlohu k\u00a0in\u00e9mu m\u00e4sov\u00e9mu jedlu.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v novembrovom \u010d\u00edsle MIAU (2020)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Obr\u00e1zok n\u00e1\u0161ho detstva bol ob\u010das ne\u013e\u00fatostn\u00fd. Spolu s\u00a0predl\u017euj\u00facou sa tmou a\u00a0chladn\u00fdmi d\u0148ami sa r\u00fdchlo kr\u00e1til \u017eivot ma\u0161urk\u00e1m, ma\u0161urom, prasiatkam, svink\u00e1m \u010di bravkom, ktor\u00e9 sa vo\u013eakedy na dedine chovali takmer v\u00a0ka\u017edom dvore. A\u00a0ke\u010f sa pri chlieve zjavil m\u00e4siar s\u00a0\u010derven\u00fdm nosom v\u00a0typickom \u010dierno-bielo kockovanom kab\u00e1tiku, op\u00e1san\u00fd z\u00e1sterou, ka\u017ed\u00fd vedel, \u017ee za\u010d\u00edna zak\u00e1\u013ea\u010dka a\u00a0\u017ee rodinn\u00fd st\u00f4l po\u010das […]<\/p>\n","protected":false},"author":3,"featured_media":8438,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,90],"tags":[],"class_list":["post-8437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-november-2020"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8437","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=8437"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8437\/revisions"}],"predecessor-version":[{"id":8444,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8437\/revisions\/8444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8438"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}