{"id":1665,"date":"2013-10-05T16:41:04","date_gmt":"2013-10-05T14:41:04","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=1665"},"modified":"2013-10-05T16:44:21","modified_gmt":"2013-10-05T14:44:21","slug":"bravcove-pecene-plnene-bylinkami","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=1665","title":{"rendered":"Pe\u010den\u00e9 brav\u010dov\u00e9 plnen\u00e9 bylinkami"},"content":{"rendered":"

\"IMG_0695\"<\/a><\/p>\n

Tento recept <\/a>som nasla pred 3 rokmi . Strasne sa mi pacilo ako to bolo nafotene. Ked som to robila prvykrat, tak som si k tomu urobila aj omacku, som sa bala ze to bude prilis suche. Teraz uz to tak nerobievam, staci mi vypekova stava a radsej k tomu urobim stavnatejsie zemiaky.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 100 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Kus vykosteneho pekneho bravcoveho masa na pecenie
\nVela platkov anglickej slaniny
\nPar platkov mortadelly
\nVela vela stoniek roznych byliniek
\nMaslo + olej
\nSol<\/p>\n

\"IMG_0672\"<\/a><\/p>\n

Postup<\/h2>\n

Maso by malo byt jednoliate, na takom najlepsie vynikne mozaika. Povodne bolo pouzite kare, ktore by som kupila, ale som ho nedostala….vsade mali len velmi nizke. Niekomu sa kare na pecenie nezda vhodne, takze sa moze zariadit podla seba, ale krkovicku nedoporucujem…..ta mi pride na tento typ upravy prilis…….neviem to definovat….tazka. Ale ako pisem, je to ciste na Vas.<\/p>\n

Najlepsie je piect den dopredu, aby\u00a0 maso uplne vychladlo.<\/p>\n

Takze maso si polozime pred seba a nakrajame ho ako knihu.<\/p>\n

\"IMG_0673\"<\/a><\/p>\n

Slanina byva zvycajne slana, takze ja maso medzi zarezmi nesolim. Do zarezov vlozime pasy slaniny, mortadelly a naozaj vela vela byliniek. Ja som pouzila tymian,\u00a0 rozmarin, estragon, majoran. Keby som mala salviu, tak by som dala aj salviu.\u00a0 Ak mame bylinky na hrubsich stonkach, tak ich ukladame tak, aby tie stonky trcali von.<\/p>\n

\"IMG_0674\"<\/a><\/p>\n

Maso pevne zviazeme. Je to pri peceni celkom zasadne, aby sa maso *spojilo* a pri krajani sa nerozpadalo.<\/p>\n

\"IMG_0679\"<\/a><\/p>\n

Na panvici rozohrejeme olej a roladu dobre opecieme zo vsetkych stran.<\/p>\n

Roladu prelozime do pekacika, pokladieme po nej platky masla a pofrkame este olejom. Posolime hrubozrnnou solou.\u00a0 Panvicu po opekani vylejeme vriacou vodou a vypek prelejeme k masu.<\/p>\n

\"IMG_0682\"<\/a><\/p>\n

Dame pod alobal, vlozime do vyhriatej rury a pecieme kym maso nie je makke…ja som piekla asi hodinu a pol a mohla som aj viac, pretoze som mala celkom velky kus. Obcas som maso preliala vypekom a asi 2x som podliala horucou vodou.<\/p>\n

Po upeceni som nechala vychladnut.
\nPovytahujeme kostrnky z byliniek<\/p>\n

\"IMG_0685\"<\/a><\/p>\n

a naporcujeme<\/p>\n

\"IMG_0689\"<\/a><\/p>\n

Masko vyzera celkom efektne…..ale zarukou mozaiky je naozaj velke mnozstvo byliniek….<\/p>\n

\"IMG_0694\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Tento recept som nasla pred 3 rokmi . Strasne sa mi pacilo ako to bolo nafotene. Ked som to robila prvykrat, tak som si k tomu urobila aj omacku, som sa bala ze to bude prilis suche. Teraz uz to tak nerobievam, staci mi vypekova stava a radsej k tomu urobim stavnatejsie zemiaky. \u010cas pr\u00edpravy: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-1665","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-qR","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1665"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1665\/revisions"}],"predecessor-version":[{"id":1679,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/1665\/revisions\/1679"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}