{"id":9365,"date":"2021-11-25T10:11:55","date_gmt":"2021-11-25T08:11:55","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=9365"},"modified":"2021-11-25T10:11:55","modified_gmt":"2021-11-25T08:11:55","slug":"patri-cesnak-na-pizzu","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/patri-cesnak-na-pizzu\/","title":{"rendered":"Patr\u00ed cesnak na pizzu?"},"content":{"rendered":"

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\u201eJe to ako s kukuricou,\u201c hovor\u00ed Talian Emanuele a prid\u00e1va recept na prav\u00fa taliansku pizzu<\/strong><\/p>\n

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Pre\u010do chut\u00ed pizza z\u00a0pizzerie lep\u0161ie ako t\u00e1 od mami\u010dky? \u201e\u010cas\u0165 tajomstva tvor\u00ed cesto, \u010das\u0165 \u010derstv\u00e9 suroviny, ale dokonalos\u0165 sa tvor\u00ed v\u00a0peci na pizzu a\u00a0t\u00fa \u017eiadna dom\u00e1ca r\u00fara nenapodobn\u00ed<\/em>. Ale poviem v\u00e1m, ako na to,<\/em>\u201c hovor\u00ed Emanuele Fortini, kuch\u00e1r z\u00a0Assisi, ktor\u00fd u\u017e osem rokov \u017eije a\u00a0podnik\u00e1 na Slovensku.<\/p>\n

Slovensko si Emanueleho podmanilo okam\u017eite, bola to l\u00e1ska na prv\u00fd poh\u013ead. \u201eHne\u010f sa mi zap\u00e1\u010dila atmosf\u00e9ra Slovenska, dobr\u00ed \u013eudia, dobr\u00e9 jedlo. O\u00a0p\u00e1r rokov nesk\u00f4r som sa rozhodol pre \u017eivot tu a\u00a0v\u00a0roku 2013 som na Vent\u00farskej ulici v\u00a0Bratislave otvoril prv\u00fa re\u0161taur\u00e1ciu. Varili sme talianske jedl\u00e1 z\u00a0talianskych surov\u00edn a\u00a0s\u00a0talianskymi surovinami,<\/em>\u201c opisuje slovensky svoje za\u010diatky sympatick\u00fd Talian. Po piatich rokoch musel re\u0161taur\u00e1ciu z\u00a0prev\u00e1dzkov\u00fdch d\u00f4vodov zatvori\u0165 a za\u010dal sa obzera\u0165 po nov\u00fdch priestoroch. \u201eH\u013eadali sme nie\u010do pokojnej\u0161ie, ne\u017e mesto. Usadili sme sa na Pezinskej Babe, ale niekedy je tu skoro tak\u00fd ruch, ako v\u00a0meste.<\/em>\u201c<\/p>\n

Emanuele vo svojej re\u0161taur\u00e1cii Doma Na Babe pripravuje typick\u00e9 talianske jedl\u00e1: cestoviny, m\u00e4so, ryby, pizzu… Potrp\u00ed si na kvalitu, preto dov\u00e1\u017ea suroviny zo svojej rodnej zeme a\u00a0v\u0161etko pripravuje s\u00e1m. \u201eAby bola pizza dokonal\u00e1, treba na to dve z\u00e1kladn\u00e9 ingrediencie \u2013 \u010das a\u00a0vysok\u00fa teplotu. Cesto mus\u00ed kysn\u00fa\u0165 aspo\u0148 18 hod\u00edn a\u00a0mus\u00ed sa piec\u0165 pri vysok\u00fdch teplot\u00e1ch, ktor\u00e9 sa v\u00a0be\u017enej r\u00fare nedaj\u00fa dosiahnu\u0165. Preto doma nikdy neupe\u010diete pizzu ako v\u00a0pizzerii,\u201c <\/em>vysvet\u013euje a\u00a0dod\u00e1va, \u017ee napriek tomu je mo\u017en\u00e9 aj doma upiec\u0165 tak\u00fa dokonal\u00fa pizzu, ako keby ste ju vytiahli priamo z\u00a0pece na pizzu. Rie\u0161enie je ve\u013ek\u00e9 asi ako mikrovlnka, poch\u00e1dza z\u00a0dielne austr\u00e1lskej zna\u010dky SAGE<\/a> a\u00a0m\u00e1 n\u00e1zov Pizzaiolo.<\/a> \u201ePIZZAIOLO m\u00e1 akt\u00edvny spodn\u00fd ohrev, intenz\u00edvny priamy ohrev a 400 \u00b0C hor\u00faci s\u00e1lav\u00fd vzduch v celom priestore pr\u00edstroja a\u00a0t\u00fdm perfektne napodob\u0148uje prostredie v\u00a0origin\u00e1lne peci na pizzu. Za p\u00e1r min\u00fat v\u00a0\u0148om upe\u010diete pizzu, bruschetti, kol\u00e1\u010d alebo foccacciu,<\/em>\u201c prezr\u00e1dza Emanuele. O\u00a0jeho spokojnosti s\u00a0dom\u00e1cou pecou na pizzu sved\u010d\u00ed aj skuto\u010dnos\u0165, \u017ee Pizzaiolo pou\u017e\u00edva aj vo svojej re\u0161taur\u00e1cii a predstavuje ho tie\u017e na svojich kurzoch talianskej kuchyne v\u00a0\u0160kole varenia pre gurm\u00e1nov vo Sv\u00e4tom Jure.<\/p>\n

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Recept na prav\u00fa taliansku pizzu <\/strong><\/p>\n

Prav\u00e1 talianska pizza pod\u013ea prav\u00e9ho talianskeho kuch\u00e1ra nevy\u017eaduje \u017eiadne \u0161peci\u00e1lne ingrediencie. \u201eDobr\u00e1 m\u00faka, voda, olej, so\u013e a\u00a0dro\u017edie, viac ni\u010d. Na prav\u00fa pizzu v\u0161ak rozhodne nepatr\u00ed anan\u00e1s alebo kukurica, cesnak \u010di bryndza, to nem\u00e1 s\u00a0talianskou pizzou ni\u010d spolo\u010dn\u00e9<\/em>,\u201c pr\u00edzvukuje Emanuele. \u201eCesto v\u0161ak potrebuje \u010das, aby bolo vl\u00e1\u010dne a\u00a0chutn\u00e9 a\u00a0pr\u00e1ve toto b\u00fdva naj\u010dastej\u0161ia chyba, ktor\u00fa Slov\u00e1ci robia \u2013 nedo\u017ei\u010dia cestu na pizzu \u010das,\u201c <\/em>A\u00a0ak\u00fd je jeho recept na prav\u00fa taliansku pizzu?<\/p>\n

300 gramov m\u00faky 00
\n400 gr vody
\n3 g \u010derstv\u00e9ho dro\u017edia (1,5 g su\u0161en\u00e9ho dro\u017edia)
\n1 polievkov\u00e1 ly\u017eica extra panensk\u00e9ho olivov\u00e9ho oleja
\n11 gramov soli
\nVypracujeme cesto a\u00a0nech\u00e1me ho aspo\u0148 18 hod\u00edn kysn\u00fa\u0165. Potom z\u00a0neho vyformujeme 3 gu\u013e\u00f4\u010dky, ktor\u00e9 nech\u00e1me odpo\u010d\u00edva\u0165 e\u0161te 2 hodiny. Z\u00a0gu\u013e\u00f4\u010dok vytvarujeme placku, potrieme paradajkov\u00fdm z\u00e1kladom, posypeme mozzarellou, ochut\u00edme bazalkou a\u00a0na tento z\u00e1klad d\u00e1vame \u010fal\u0161ie suroviny pod\u013ea chute. \u0160ikovn\u00e9 Pizzaiolo v\u00e1m ju upe\u010die za dve \u2013 tri min\u00faty a\u00a0vy si m\u00f4\u017eete vychutna\u0165 ozajstn\u00fa chu\u0165 pizze.<\/p>\n

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Foto Zuzana Dud\u00e1\u0161ov\u00e1.<\/p>\n

Za zapo\u017ei\u010danie priestorov \u010fakujeme \u0160kole varenia pre gurm\u00e1nov v Sv\u00e4tom Jure<\/p>\n","protected":false},"excerpt":{"rendered":"

    \u201eJe to ako s kukuricou,\u201c hovor\u00ed Talian Emanuele a prid\u00e1va recept na prav\u00fa taliansku pizzu     Pre\u010do chut\u00ed pizza z\u00a0pizzerie lep\u0161ie ako t\u00e1 od mami\u010dky? \u201e\u010cas\u0165 tajomstva tvor\u00ed cesto, \u010das\u0165 \u010derstv\u00e9 suroviny, ale dokonalos\u0165 sa tvor\u00ed v\u00a0peci na pizzu a\u00a0t\u00fa \u017eiadna dom\u00e1ca r\u00fara nenapodobn\u00ed. Ale poviem v\u00e1m, ako na to,\u201c hovor\u00ed Emanuele […]<\/p>\n","protected":false},"author":3,"featured_media":9366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,42],"tags":[],"class_list":["post-9365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-november-2021","category-veci"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9365","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=9365"}],"version-history":[{"count":7,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9365\/revisions"}],"predecessor-version":[{"id":9376,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/9365\/revisions\/9376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/9366"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=9365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=9365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=9365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}