{"id":9153,"date":"2021-09-21T12:54:33","date_gmt":"2021-09-21T10:54:33","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=9153"},"modified":"2021-09-21T12:54:33","modified_gmt":"2021-09-21T10:54:33","slug":"spomienky-na-paradajkove-leto","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/spomienky-na-paradajkove-leto\/","title":{"rendered":"Spomienky na paradajkov\u00e9 leto"},"content":{"rendered":"

 <\/p>\n

Paradajky. Sladk\u00e9, kyslej\u0161ie, v\u0161etk\u00fdch tvarov a\u00a0ve\u013ekost\u00ed, dokonca i\u00a0farieb, posl\u00fa\u017eia za\u010diato\u010dn\u00edkom v\u00a0kuchyni, ale i\u00a0oddan\u00fdm dom\u00e1cim \u0161\u00e9fkuch\u00e1rom. S ka\u017ed\u00fdm paradajkov\u00fdm jedlom nech sa v\u00e1m v\u00a0mysli vynor\u00ed jedna kr\u00e1sna spomienka na leto. Amen!<\/em><\/p>\n

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

\"\"<\/a>Vedeli ste, \u017ee paradajky s\u00fa najob\u013e\u00fabenej\u0161ou zeleninou, pestovanou v\u00a0dom\u00e1cich z\u00e1hradk\u00e1ch? Av\u0161ak neboli v\u017edy tak\u00e9 popul\u00e1rne – a\u017e do 19. storo\u010dia ich \u013eudia pova\u017eovali za jedovat\u00e9 a\u00a0viac ako pre chu\u0165 sl\u00fa\u017eili ch\u00fa\u010fat\u00e1 paradajky \u010doby ozdobn\u00e9 kusy rastl\u00edn. Ich p\u00f4vod by sme mali h\u013eada\u0165 v\u00a0Ju\u017enej Amerike, kde ich pestovali Azt\u00e9kovia, do Eur\u00f3py ich, tak ako mnoh\u00e9 in\u00e9 plodiny, priviezli a\u017e \u0161panielski moreplavci na svojich lodiach. Za sl\u00e1vu paradajok vraj tak trochu m\u00f4\u017ee i Thomas Jefferson, v\u00a0porad\u00ed tret\u00ed prezident Spojen\u00fdch \u0161t\u00e1tov (svoj \u00farad zast\u00e1val v obdob\u00ed rokov 1801 – 1809), ktor\u00fd paradajky pestoval a\u00a0kultivoval u\u017e v\u00a0\u010dasoch, kedy ostatn\u00ed nad nimi oh\u0155\u0148ali nosom. Ke\u010f ich pojedal pred svoj\u00edm domom v\u00a0Linchburgu vo Virg\u00ednii, zaka\u017ed\u00fdm okoloid\u00facim sp\u00f4soboval mdloby a\u00a0n\u00e1valy zdesenia…<\/p>\n

Botanicky s\u00fa paradajky ovoc\u00edm, hoci v\u00a0obchode ich v\u017edy n\u00e1jdeme v\u00a0oddelen\u00ed zeleniny. Do tejto kateg\u00f3rie boli preklasifikovan\u00e9 rozhodnut\u00edm Najvy\u0161\u0161ieho s\u00fadu USA v\u00a0roku 1893, \u010d\u00edm vlastne vytvorili rodinu so zemiakmi a\u00a0paprikou. Samozrejme, najlep\u0161ie chutia doma pestovan\u00e9 paradajky, ale ke\u010f u\u017e si z\u00a0nich vyber\u00e1me v\u00a0obchode, zauja\u0165 by n\u00e1s mali p\u00f4vodom, pr\u00edjemnou v\u00f4\u0148ou a\u00a0to ostatn\u00e9 je u\u017e star\u00e1 zn\u00e1ma pravda: paradajky s\u00fa bohat\u00e9 na vitam\u00edny (predov\u0161etk\u00fdm vitam\u00edn C a\u00a0A) a\u00a0miner\u00e1ly, dod\u00e1vaj\u00fa n\u00e1m antioxidanty, maj\u00fa m\u00e1lo kal\u00f3ri\u00ed a\u00a0vedeck\u00e1 literat\u00fara tvrd\u00ed, \u017ee s\u00fa i\u00a0obranou proti viacer\u00fdm druhom rakoviny.<\/p>\n

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

\"\"<\/a>Polievka z\u00a0pe\u010den\u00fdch paradajok s\u00a0\u010dili olejom<\/strong><\/p>\n

T\u00e1to polievka je pln\u00e1 chut\u00ed a\u00a0v\u00f4n\u00ed, a\u00a0predstavte si e\u0161te t\u00fa bodku v\u00a0podobe \u0161tipkav\u00e9ho oleja! Ide\u00e1lne jedlo na \u00favod obeda, m\u00f4\u017ee by\u0165 v\u0161ak i\u00a0hlavn\u00fdm jedlom pre t\u00fdch, \u010do si medzi jednotliv\u00fdmi chodmi dopraj\u00fa viac \u010dasu a\u00a0miesta na vytr\u00e1venie.<\/p>\n

Potrebujeme:<\/strong> Pribli\u017ene 600 g paradajkov\u00e9ho pretlaku, 3 – 4 roz\u0161tvrten\u00e9 paradajky, 1 stredne ve\u013ek\u00e1 \u017elt\u00e1 cibu\u013ea rozkrojen\u00e1 na \u0161tvrtiny, cel\u00e1 hl\u00e1vka cesnaku, 200 g karfiolu, 3 PL olivov\u00e9ho oleja, 1\/2 \u010cL soli, 1 poh\u00e1r vody alebo v\u00fdvaru, 10 l\u00edsto\u010dkov bazalky, 4 PL masla, so\u013e, \u010dierne mlet\u00e9 korenie. Na chilli olej potrebujeme: 1 \u010cL rasce, 1 \u010cL fenikla, 1\/2 \u010cL \u010dili vlo\u010diek, 1\/4 \u010cL soli, 1\/2 poh\u00e1ra olivov\u00e9ho oleja.<\/p>\n

Pr\u00edprava:<\/strong> Predhrejeme r\u00faru na 200 \u00b0C a plech s\u00a0okrajom vystelieme papierom na pe\u010denie. Hlavi\u010dku cesnaku prekroj\u00edme vodorovne na polovice a\u00a0obe pokvapk\u00e1me olivov\u00fdm olejom. Ka\u017ed\u00fa polovicu cesnaku zabal\u00edme do alobalu. Roz\u0161tvrten\u00e9 paradajky, cibu\u013eu a\u00a0karfiol rozobrat\u00fd na ru\u017ei\u010dky d\u00e1me na plech, polejeme zvy\u0161kom olivov\u00e9ho oleja a\u00a0takto pripraven\u00fa zeleninu rozprestrieme rovnomerne po plechu. Na plech polo\u017e\u00edme aj zabalen\u00fd cesnak a\u00a0v\u0161etko pe\u010dieme v\u00a0r\u00fare pribli\u017ene 30 – 35 min\u00fat, k\u00fdm zelenina nezm\u00e4kne a\u00a0neza\u010dne hnedn\u00fa\u0165 a\u00a0k\u00fdm cesnak nedosiahne jemne zlatist\u00fa farbu. Nech\u00e1me vychladn\u00fa\u0165. Ke\u010f zelenina dosiahne izbov\u00fa teplotu, premiestnime ju do mix\u00e9ra. Upe\u010den\u00fd cesnak vytla\u010d\u00edme zo \u0161upiek a\u00a0taktie\u017e ho prid\u00e1me do mix\u00e9ra. Prilejeme paradajkov\u00fd pretlak, vodu\/v\u00fdvar a\u00a0rozmixujeme v\u0161etko spolu na vysok\u00fdch obr\u00e1tkach do hladka. Polievku premiestnime do v\u00e4\u010d\u0161ieho hrnca, prid\u00e1me natrhan\u00fa bazalku, korenie a\u00a0pod\u013ea potreby so\u013e a\u00a0dus\u00edme na strednom plameni pribli\u017ene 20 – 25 min\u00fat. Vmie\u0161ame maslo, po\u010dk\u00e1me, k\u00fdm sa celkom neroztop\u00ed a\u00a0hne\u010f m\u00f4\u017eeme pod\u00e1va\u0165. Polievku serv\u00edrujeme pokvapkan\u00fa \u010dili olejom, vhodn\u00fdm doplnkom je i \u010derstv\u00e9\u00a0pe\u010divo alebo chrumkav\u00fd toast.<\/p>\n

\u010cili olej si priprav\u00edme nasleduj\u00facim sp\u00f4sobom: na miernom ohni rozohrejeme men\u0161iu panvicu. Prid\u00e1me semia\u010dka rasce, fenikla a\u00a0\u010dili vlo\u010dky a\u00a0opek\u00e1me cca 2 min\u00faty (d\u00e1me pozor, aby sme ich nesp\u00e1lili). Premiestnime do misky, prilejeme olivov\u00fd olej a\u00a0ochut\u00edme so\u013eou a\u00a0koren\u00edm. Takto pripraven\u00fdm olejom pokvapk\u00e1me polievku.<\/p>\n

 <\/p>\n

Za v\u0161etko m\u00f4\u017ee chu\u0165<\/strong><\/p>\n

Paradajky chutia zmesou sladkej, kyslej a\u00a0horkej chute. Ich vz\u00e1jomn\u00e1 rovnov\u00e1ha predur\u010duje paradajky k\u00a0tomu, \u017ee sa hodia do naj\u0161ir\u0161ieho spektra jed\u00e1l. K\u00fdm sa v\u0161ak prebojovali na na\u0161e taniere, museli prejs\u0165 strastipln\u00fa cestu odmietania, objavovania a\u00a0akcept\u00e1cie \u013eudsk\u00fdm pokolen\u00edm. Na \u00fazem\u00ed talianskej \u010di\u017emy mali spo\u010diatku rovnako \u0165a\u017ek\u00e9 postavenie, ke\u010f v\u0161ak Taliani zistili, ak\u00fd poklad im pon\u00fakaj\u00fa rastliny s\u00a0plodmi ve\u013ek\u00fdmi i\u00a0mal\u00fdmi, \u010derven\u00fdmi, \u017elt\u00fdmi i\u00a0zelen\u00fdmi, sladk\u00fdmi i\u00a0kysl\u00fdmi, kulin\u00e1rska hist\u00f3ria sa za\u010dala prepisova\u0165 nanovo a\u00a0Taliani s\u00fa od t\u00fdch \u010dias majstrami pou\u017eitia paradajok v\u00a0kuchyni. Len si predstavte, \u017ee existuj\u00fa d\u00f4kazy o\u00a0tom, ako dvaja neapolsk\u00ed lek\u00e1ri Achille Spatuzzi a\u00a0Luigi Somma v\u00a0roku 1863 p\u00edsali o\u00a0zlom zdravotnom stave proletari\u00e1tu mesta, ktor\u00fd konzumoval nezrel\u00e9 paradajky, obrat\u00e9 u\u017e za\u010diatkom leta, primie\u0161an\u00e9 v\u00a0\u0161al\u00e1toch s\u00a0cibu\u013eou a\u00a0oreganom. To im sp\u00f4sobovalo \u017eal\u00fado\u010dn\u00e9 probl\u00e9my, zatia\u013e \u010do chudobn\u00ed Neapol\u010dania u\u017e\u00edvali len zrel\u00e9 paradajky, z\u00a0ktor\u00fdch pripravovali chutn\u00e9 om\u00e1\u010dky alebo om\u00e1\u010dky zredukovali na pastu, a\u00a0t\u00fa si odkladali na zimn\u00e9 mesiace.<\/p>\n

T\u00ed ist\u00ed lek\u00e1ri taktie\u017e pon\u00fakli p\u00edsomn\u00e9 svedectvo, \u017ee u\u017e v\u00a0tom \u010dase sa paradajky pou\u017e\u00edvali dvomi sp\u00f4sobmi, ktor\u00e9 nesk\u00f4r cel\u00e9 Taliansko celosvetovo presl\u00e1vili: chudobn\u00ed \u013eudia natierali paradajkov\u00fa pastu na nie\u010do, \u010do volali pizza. T\u00ed, \u010do si to mohli dovoli\u0165, kr\u00e1jali paradajky na men\u0161ie k\u00fasky, podusili s\u00a0cesnakom a\u00a0bylinkami, alebo ich pripravili e\u0161te na in\u00e9 sp\u00f4soby, v\u017edy v\u0161ak s\u00a0makar\u00f3nmi. \u201e… a neprejde de\u0148, kedy by sa neobjavili na stoloch strednej triedy,\u201c nap\u00edsali dvaja lek\u00e1ri.<\/p>\n

 <\/p>\n

\"\"<\/a>Raj\u010dinovo-zemiakov\u00fd gratin<\/strong><\/p>\n

Ach, tento pokrm chut\u00ed tak bo\u017esky, ako si len viete predstavi\u0165! \u0160\u0165avnat\u00fd na chu\u0165, elegantn\u00fd na v\u00fdzor, ingrediencie s\u00fa nakr\u00e1jan\u00e9 na tenu\u010dk\u00e9 pl\u00e1tky a\u00a0ponoren\u00e9 v\u00a0om\u00e1\u010dke, ktor\u00e1 pripom\u00edna v\u0161etky radosti kon\u010diaceho sa leta.<\/p>\n

Potrebujeme:<\/strong> 450 g kr\u00e1jan\u00fdch paradajok v\u00a0konzerve, 1 PL hustej paradajkovej pasty v\u00a0tube, 2 na jemno nakr\u00e1jan\u00e9 cibule, 3 PL olivov\u00e9ho oleja, 3 str\u00fa\u010diky najemno roztla\u010den\u00e9ho cesnaku, 2 \u010cL soli, hrs\u0165 \u010derstv\u00fdch nakr\u00e1jan\u00fdch byliniek (petr\u017elenov\u00e1 v\u0148a\u0165, bazalka, tymian a\u00a0in\u00e9), \u0161\u00e1lka nastr\u00fahan\u00e9ho syra (najlep\u0161ie Fontina), 1 kg zemiakov nakr\u00e1jan\u00fdch na ve\u013emi jemn\u00e9 pl\u00e1tky, 3 paradajky, takisto nakr\u00e1jan\u00e9 na pl\u00e1tky.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru predhrejeme na 200 \u00b0C. Vo ve\u013ekej panvici rozohrejeme na strednom plameni olivov\u00fd olej. Prid\u00e1me cibu\u013eu a\u00a0dus\u00edme cca 5 min\u00fat. Vmie\u0161ame roztla\u010den\u00fd cesnak, paradajkov\u00fa pastu,\u00a0jednu ly\u017ei\u010dku soli a\u00a0dus\u00edme \u010fal\u0161ie 3 – 4 min\u00faty. Vmie\u0161ame v\u0161etky posekan\u00e9 bylinky, kr\u00e1jan\u00e9 paradajky z\u00a0konzervy, posol\u00edme a\u00a0na miernom ohni za ob\u010dasn\u00e9ho mie\u0161ania dus\u00edme \u010fal\u0161\u00edch 20 min\u00fat. Om\u00e1\u010dka by mala by\u0165 st\u00e1le hustej\u0161ia, tekutina z\u00a0nej sa bude odparova\u0165. Polovicu om\u00e1\u010dky potom nalejeme na dno vhodn\u00e9ho pek\u00e1\u010da, na paradajkov\u00fa om\u00e1\u010dku nauklad\u00e1me polovicu zemiakov, na zemiaky polovicu pl\u00e1tkov z\u00a0paradajok a\u00a0polovicu str\u00fahan\u00e9ho syra. Cel\u00fd postup e\u0161te raz zopakujeme (om\u00e1\u010dka, zemiaky, paradajky na pl\u00e1tky, syr). Pe\u010dieme odokryt\u00e9 pribli\u017ene 50 – 55 min\u00fat, k\u00fdm zemiaky nie s\u00fa celkom m\u00e4kk\u00e9 a\u00a0v\u00e4\u010d\u0161ina paradajkovej \u0161\u0165avy nie je odparen\u00e1. Upe\u010den\u00fd gratin nech\u00e1me mierne ochladn\u00fa\u0165, ale pod\u00e1vame tepl\u00fd.<\/p>\n

 <\/p>\n

Kde sa vzala passata <\/strong><\/p>\n

Ako sa v\u00a0neskor\u0161\u00edch rokoch 19. storo\u010dia rozbehla v\u00a0Taliansku industri\u00e1lna v\u00fdroba cestov\u00edn, tak isto sa v\u00a0tom \u010dase na\u0161tartovalo aj uchov\u00e1vanie paradajok v\u00a0konzerv\u00e1ch. Pod\u013ea bratov Rodaovcov, z\u00e1hradn\u00edkov Marcellina a\u00a0Giuseppeho a\u00a0ich knihy (Manuale dell\u00b4ortolano contenente la coltivazione ordinaria e forzata delle piante d\u00b4ortaggio dei fratelli Roda, 1868) sa paradajky rovnako dali meni\u0165 na pastu \u201epodobn\u00fa jemnej polente\u201c, sta\u010dilo len paradajkov\u00fa zmes dlh\u0161ie vari\u0165, zredukova\u0165 ju a\u00a0potom prepas\u00edrova\u0165 cez hust\u00e9 sitko. Tak\u00fato pastu potom bolo potrebn\u00e9 su\u0161i\u0165 na slnku, kde le\u017eala tri \u010di \u0161tyri dni rozotret\u00e1 na dreven\u00fdch dosk\u00e1ch. Po presu\u0161en\u00ed sa zrolovala na plocho ako koncentrovan\u00e1 \u201econserva nera\u201c. Druh\u00e1 mo\u017enos\u0165 bola uchova\u0165 pastu vo f\u013ea\u0161iach bez n\u00e1le\u017eit\u00e9ho su\u0161enia, sta\u010dilo ju zakonzervova\u0165, preto\u017ee \u201esi zachov\u00e1 kr\u00e1snu p\u00f4vodn\u00fa farbu i\u00a0chu\u0165, nel\u00ed\u0161iacu sa od chute \u010derstv\u00fdch paradajok.\u201c Ak teda dnes siahnete po paradajk\u00e1ch vo forme pasty, je to vlastne passata – nie\u010do, \u010do bolo prepas\u00edrovan\u00e9 cez sitko.<\/p>\n

 <\/p>\n

\"\"<\/a>Paradajkov\u00fd d\u017eem s\u00a0brosky\u0148ami<\/strong><\/p>\n

Kto povedal, \u017ee si paradajky nem\u00f4\u017eeme vychutna\u0165 aj tak trochu na sladko a\u00a0hne\u010f na ra\u0148ajky? Ide predsa, technicky vzat\u00e9, o\u00a0ovocie, po\u010fme teda objavi\u0165 ich sladkos\u0165 v\u00a0tomto delik\u00e1tnom recepte.<\/p>\n

Potrebujeme:<\/strong> 1 plechovku najemno kr\u00e1jan\u00fdch paradajok, 1 stredne ve\u013ek\u00fa brosky\u0148u nakr\u00e1jan\u00fa na malink\u00e9 k\u00faso\u010dky, 1 PL jabl\u010dn\u00e9ho octu, 4 kusy kardamomu, 1\/4 \u010cL \u010dili vlo\u010diek, 1\/2 \u010cL soli, 6 PL kry\u0161t\u00e1lov\u00e9ho cukru, 2 PL vody, 1 PL olivov\u00e9ho oleja.<\/p>\n

Pr\u00edprava:<\/strong> Vo ve\u013ekej panvici zmie\u0161ame nakr\u00e1jan\u00fa brosky\u0148u, paradajky z\u00a0konzervy, jabl\u010dn\u00fd ocot, kusy kardam\u00f3nu, \u010dili vlo\u010dky, so\u013e, cukor a\u00a0vodu. Na stredne silnom plameni privedieme zmes k\u00a0varu, potom teplotu zn\u00ed\u017eime a\u00a0dus\u00edme. Ka\u017ed\u00fdch 5 min\u00fat zmes premie\u0161ame. Pribli\u017ene o\u00a025 – 30 min\u00fat by mal by\u0165 d\u017eem dostato\u010dne hust\u00fd, jeho objem zredukovan\u00fd, broskyne m\u00e4kk\u00e9 a\u00a0takmer rozpadnut\u00e9 v\u00a0zmesi. Hotov\u00fd je vtedy, ke\u010f sa pri naberan\u00ed ly\u017eicou odde\u013euje od dna panvice. D\u017eem odstav\u00edme z\u00a0plame\u0148a a\u00a0prid\u00e1me do\u0148 olivov\u00fd olej. Nalejeme do sklen\u00e9ho poh\u00e1ra, uzavrieme vie\u010dkom a\u00a0uskladn\u00edme v\u00a0chladni\u010dke, pred pod\u00e1van\u00edm je v\u0161ak dobr\u00e9 necha\u0165 d\u017eem odst\u00e1\u0165 na izbov\u00fa teplotu, alebo ho mierne prihria\u0165. Hod\u00ed sa na chrumkav\u00e9 pe\u010divo s\u00a0maslom.<\/p>\n

 <\/p>\n

\"\"<\/a>Pe\u010den\u00e9 mor\u010dacie prsia s\u00a0raj\u010dinovou om\u00e1\u010dkou <\/strong><\/p>\n

Perfektn\u00e1 om\u00e1\u010dka na vrchu \u0161\u0165avnat\u00e9ho mor\u010dacieho m\u00e4ska – viete si predstavi\u0165 l\u00e1kavej\u0161iu kombin\u00e1ciu na tradi\u010dn\u00fd obed alebo ve\u010deru? Recept je variabiln\u00fd, ak teda preferujete sk\u00f4r kuracie m\u00e4so pred mor\u010dac\u00edm, pr\u00edprava zost\u00e1va rovnak\u00e1. Serv\u00edrujeme s\u00a0cestovinami, zeleninou alebo chrumkav\u00fdm chlebom, ktor\u00fdm z\u00a0taniera povytierame zvy\u0161ky skvelej om\u00e1\u010dky.<\/p>\n

Potrebujeme:<\/strong> Mor\u010dacie prsia s\u00a0kos\u0165ou a\u00a0ko\u017eou (pre 4 osoby spolu asi 1.400 – 1.500 g), 1 men\u0161ia cibu\u013ea, 2 pali\u010dky stopkov\u00e9ho zeleru, 4 str\u00fa\u010diky cesnaku, 5 – 6 \u010derstv\u00fdch l\u00edsto\u010dkov \u0161alvie, asi 6 vetvi\u010diek tymianu, 3 ly\u017eice rozpusten\u00e9ho masla, ly\u017eica olivov\u00e9ho oleja, \u010derstvo pomlet\u00e9 \u010dierne korenie, so\u013e.<\/p>\n

Na paradajkov\u00fa om\u00e1\u010dku potrebujeme:<\/strong> 1 a\u00a01\/2 ly\u017eice hustej paradajkovej pasty z\u00a0tuby, 1 a\u00a01\/2 poh\u00e1ra plnotu\u010dn\u00e9ho mlieka, 4 – 5 vetvi\u010diek \u010derstv\u00e9ho tymianu, 4 – 5 l\u00edstkov \u0161alvie, 1 \u0161\u00e1lka mor\u010dacieho v\u00fdpeku, 1\/4 \u0161\u00e1lky hladkej m\u00faky, ly\u017ei\u010dka sladkej papriky, ly\u017ei\u010dka soli.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r predhrejeme r\u00faru na 180 \u00b0C. Na dno ve\u013ekej zapekacej panvice alebo plechu ulo\u017e\u00edme cibu\u013eu, nakr\u00e1jan\u00fa na \u0161tvrtiny, pali\u010dky zeleru prekrojen\u00e9 na polovi\u010dky a\u00a0rozpu\u010den\u00fd cesnak. Zvl\u00e1\u0161\u0165 v\u00a0miske zmie\u0161ame rozpusten\u00e9 maslo s\u00a0bylinkami nasekan\u00fdmi na k\u00fasky, prid\u00e1me olivov\u00fd olej a\u00a0korenie. Mor\u010dacie prsia d\u00f4kladne potrieme maslovou zmesou, najlep\u0161ie rukami a\u00a0nanesieme ju aj pod ko\u017eu p\u0155s. Ka\u017ed\u00fd kus m\u00e4sa posol\u00edme a\u00a0polo\u017e\u00edme v\u0161etky prsia na pripraven\u00fa zeleninu v\u00a0plechu. Neprikryt\u00e9 pe\u010dieme pribli\u017ene 45 – 50 min\u00fat, k\u00fdm m\u00e4so nez\u00edska zlatist\u00fa farbu. Hotov\u00e9 m\u00e4so vyberieme z\u00a0r\u00fary a\u00a0nech\u00e1me ho odpo\u010d\u00edva\u0165 na do\u0161ti\u010dke na kr\u00e1janie, k\u00fdm si nepriprav\u00edme om\u00e1\u010dku a\u00a0v\u0161etko na serv\u00edrovanie. Cibu\u013eu a\u00a0zeler u\u017e nebudeme potrebova\u0165, v\u00fdpek z\u00a0mor\u010daciny spolu s\u00a0cesnakom pou\u017eijeme na paradajkov\u00fa om\u00e1\u010dku.<\/p>\n

Om\u00e1\u010dka:<\/strong> K\u00fdm sa m\u00e4sko pe\u010die v\u00a0r\u00fare, do men\u0161ieho kastr\u00f3lika na spor\u00e1ku nalejeme mlieko a\u00a0do\u0148 vhod\u00edme bylinky. Mlieko pomali\u010dky privedieme k\u00a0varu, hne\u010f ako za\u010dne na okraji bubla\u0165, odstav\u00edme ho z\u00a0plame\u0148a a\u00a0prikryjeme pokrievkou. Nech\u00e1me asi 20 min\u00fat l\u00fahova\u0165, potom bylinky odstr\u00e1nime (mlieko sced\u00edme). V\u00fdpek z\u00a0mor\u010dacieho m\u00e4sa (asi 1 \u0161\u00e1lku) privedieme v\u00a0hrnci k\u00a0varu. N\u00e1sledne primie\u0161ame hladk\u00fa m\u00faku a\u00a0paradajkov\u00fa pastu. Om\u00e1\u010dku \u0161\u013eah\u00e1me metli\u010dkou p\u00e1r min\u00fat do zhustnutia a\u00a0potom do nej vlejeme mlieko. Povar\u00edme, k\u00fdm om\u00e1\u010dka nem\u00e1 vl\u00e1\u010dnu konzistenciu a\u00a0spr\u00e1vnu hustotu. Prid\u00e1me so\u013e, mlet\u00fa papriku a\u00a0pod\u013ea potreby e\u0161te dochut\u00edme so\u013eou a\u00a0koren\u00edm. Om\u00e1\u010dkou pri serv\u00edrovan\u00ed bohato prelejeme upe\u010den\u00e9 a\u00a0na \u00fah\u013eadn\u00e9 k\u00fasky nakr\u00e1jan\u00e9 mor\u010dacie prsia.<\/p>\n

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Jablk\u00e1 l\u00e1sky<\/strong><\/p>\n

Franc\u00fazi, veriac, \u017ee paradajka disponuje siln\u00fdmi afrodiziak\u00e1lnymi schopnos\u0165ami, pomenovali t\u00fato plodinu jablko l\u00e1sky – pomme d\u00b4amour. Iste\u017ee, dnes u\u017e vieme, \u017ee paradajky asi nie s\u00fa zodpovedn\u00e9 za \u017eiadne \u013e\u00fabostn\u00e9 romantick\u00e9 epiz\u00f3dky, ale ich konzum\u00e1cia celkom ur\u010dite vyvol\u00e1va chu\u0165 \u010dloveka na… \u010fal\u0161ie paradajky! A\u00a0ke\u010f sme u\u017e pri t\u00fdch men\u00e1ch, na svete rastie to\u013eko odr\u00f4d paradajok, \u017ee by sa v\u00e1m z\u00a0toho mohla zakr\u00fati\u0165 hlava, ne\u010dudo teda, \u017ee ich pestovatelia pomen\u00favaj\u00fa \u010dasto z\u00e1bavn\u00fdmi menami alebo n\u00e1zvami ukr\u00fdvaj\u00facimi cel\u00fd pr\u00edbeh ich \u0161\u013eachtenia. Vedeli ste napr\u00edklad, \u017ee existuje odroda \u201eZlato tety Gertie\u201c? Ide o paradajky s\u00fdto zlatej farby, nie pr\u00edli\u0161 sladk\u00e9, ale ani \u0161\u0165avnat\u00e9. Ich chu\u0165 tak trochu pripom\u00edna \u017elt\u00fd mel\u00f3n. A\u00a0\u010do tak\u00e1 odroda \u201epomaran\u010d – ban\u00e1ny\u201c, ktor\u00e1 sa v\u00fdborne hod\u00ed do salsy a\u00a0m\u00e1 sladk\u00fa ovocn\u00fa chu\u0165 a\u00a0n\u00e1dherne oran\u017eov\u00fa farbu. Alebo \u201eZebra\u201c, atrakt\u00edvna paradajka limetkovo zelenej farby s\u00a0p\u00e1sikmi? Existuje aj kultivar \u201ePo\u013esk\u00e1\u201c, paradajka, ktorej semienka sa vraj kedysi zvykli pa\u0161ova\u0165 za oce\u00e1n, prilepen\u00e9 na zadnej strane po\u0161tov\u00fdch zn\u00e1mok, alebo \u201eBrandywine\u201c, ktor\u00fa vypestovali ami\u0161sk\u00ed farm\u00e1ri v\u00a0Pennsylv\u00e1nii. Faktom v\u0161ak zost\u00e1va, \u017ee zmienku o\u00a0prv\u00fdch paradajk\u00e1ch v\u00a0Eur\u00f3pe priniesol v\u00a0roku 1544 taliansky bylink\u00e1r Pietro Matthioli, ke\u010f vo svojich z\u00e1znamoch p\u00edsal o \u201epomi d\u00b4oro\u201c, teda o\u00a0jablk\u00e1ch zo zlata: je pravdepodobn\u00e9, \u017ee prv\u00e9 paradajky v\u00a0Eur\u00f3pe mali farbu zlata, boli teda \u017elt\u00e9. Taliani dodnes miluj\u00fa svoje \u201epomodoro\u201c, zatia\u013e \u010do anglicky hovoriaca popul\u00e1cia pou\u017e\u00edva n\u00e1zov prevzat\u00fd z\u00a0jazyka Azt\u00e9kov, teda \u201etomato\u201c.<\/p>\n

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Mu\u0161le v\u00a0paradajkovom v\u00fdvare<\/strong><\/p>\n

Dusen\u00e9 v\u00a0om\u00e1\u010dke z\u00a0paradajok a\u00a0slaniny s\u00fa tieto sl\u00e1vky jednoduch\u00e9 na pr\u00edpravu a\u00a0hotov\u00e9 za p\u00e1r chv\u00ed\u013e. Pod\u00e1vame ich s\u00a0riadnym krajcom chleba, aby na tanieri neostala ani kvapka om\u00e1\u010dky!<\/p>\n

Potrebujeme:<\/strong> Asi 800 g kr\u00e1jan\u00fdch raj\u010d\u00edn z\u00a0konzervy, asi 1,5 kg o\u010disten\u00fdch sl\u00e1vok, 1\/4 poh\u00e1ra hladkej m\u00faky, 200 g prerastenej slaniny nakr\u00e1janej na kocky, 1 PL olivov\u00e9ho oleja, 2 cibule nakr\u00e1jan\u00e9 na jemno, 3 str\u00fa\u010diky pretla\u010den\u00e9ho cesnaku, 2 poh\u00e1re such\u00e9ho bieleho v\u00edna, 1\/4 \u010cL \u010dili vlo\u010diek, 1\/4 \u010cL soli, hrs\u0165 nakr\u00e1janej \u010derstvej bazalky, ogrilovan\u00e9 krajce chleba.<\/p>\n

Pr\u00edprava:<\/strong> Sl\u00e1vky najsk\u00f4r namo\u010d\u00edme do ve\u013ekej misy so studenou vodou, do ktorej m\u00f4\u017eeme prida\u0165 i\u00a0m\u00faku – pom\u00e1ha to mu\u0161le o\u010disti\u0165. Nech\u00e1me ich odpo\u010d\u00edva\u0165 asi 15 min\u00fat a\u00a0potom ich preberieme a\u00a0o\u010dist\u00edme od ne\u010dist\u00f4t a\u00a0prichyten\u00fdch rias. Vo ve\u013ekom hrnci s\u00a0hrub\u0161\u00edm dnom ope\u010dieme kusy slaniny, k\u00fdm sa z\u00a0nich neuvo\u013en\u00ed tuk a nie s\u00fa chrumkav\u00e9. Slaninku vyberieme, nech\u00e1me bokom na papierovom obr\u00fasku, k\u00a0tuku v\u00a0hrnci prid\u00e1me olivov\u00fd olej a cibu\u013eu a\u00a0dus\u00edme ju do sklovita. Prid\u00e1me cesnak a\u00a0mie\u0161ame, aby sa neprip\u00e1lil, prilejeme biele v\u00edno. Z\u00e1klad privedieme k\u00a0varu, potom prid\u00e1me kr\u00e1jan\u00e9 paradajky, vlo\u010dky \u010dili, so\u013e a\u00a0pod\u013ea chuti mlet\u00e9 \u010dierne korenie. Mu\u0161le e\u0161te prezrieme, prive\u013emi otvoren\u00e9 alebo prasknut\u00e9 vyhod\u00edme (niekedy sta\u010d\u00ed mu\u0161\u013eou poklepa\u0165 o\u00a0tvrd\u00fd povrch a\u00a0zatvor\u00ed sa) a\u00a0zatvoren\u00e9 prid\u00e1me do hrnca k\u00a0z\u00e1kladu –\u00a0prikryt\u00e9 dus\u00edme dovtedy, k\u00fdm sa neotvoria (tie, \u010do po tepelnej \u00faprave ostan\u00fa zatvoren\u00e9, vyhod\u00edme). Pribli\u017ene o\u00a08 – 10 min\u00fat odstav\u00edme z\u00a0plame\u0148a. Sl\u00e1vky pod\u00e1vame vo v\u00e4\u010d\u0161\u00edch misk\u00e1ch preliate paradajkovou om\u00e1\u010dkou. Dochut\u00edme a\u00a0dozdob\u00edme ich bazalkou, k\u00a0jedlu pod\u00e1vame aj ogrilovan\u00fd chlieb na nam\u00e1\u010danie.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v septembrovom \u010d\u00edsle MIAU (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Paradajky. Sladk\u00e9, kyslej\u0161ie, v\u0161etk\u00fdch tvarov a\u00a0ve\u013ekost\u00ed, dokonca i\u00a0farieb, posl\u00fa\u017eia za\u010diato\u010dn\u00edkom v\u00a0kuchyni, ale i\u00a0oddan\u00fdm dom\u00e1cim \u0161\u00e9fkuch\u00e1rom. S ka\u017ed\u00fdm paradajkov\u00fdm jedlom nech sa v\u00e1m v\u00a0mysli vynor\u00ed jedna kr\u00e1sna spomienka na leto. Amen! \u00a0 Vedeli ste, \u017ee paradajky s\u00fa najob\u013e\u00fabenej\u0161ou zeleninou, pestovanou v\u00a0dom\u00e1cich z\u00e1hradk\u00e1ch? Av\u0161ak neboli v\u017edy tak\u00e9 popul\u00e1rne – a\u017e do 19. storo\u010dia ich \u013eudia pova\u017eovali […]<\/p>\n","protected":false},"author":3,"featured_media":9158,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,98],"tags":[],"class_list":["post-9153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-september-2021"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9153","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=9153"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9153\/revisions"}],"predecessor-version":[{"id":9161,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9153\/revisions\/9161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/9158"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=9153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=9153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=9153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}