{"id":2728,"date":"2014-03-24T17:59:20","date_gmt":"2014-03-24T15:59:20","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2728"},"modified":"2021-03-14T17:41:05","modified_gmt":"2021-03-14T15:41:05","slug":"zivanska-v-alobale","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2728","title":{"rendered":"\u017div\u00e1nska v alobale"},"content":{"rendered":"

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

V\u010fa\u010dn\u00e9 jedlo, ktor\u00e9 m\u00e1 ka\u017ed\u00fd r\u00e1d. Akur\u00e1t nem\u00e1me ka\u017ed\u00fd to\u013eko mo\u017enost\u00ed, aby sme si ju robili klasicky v pahrebe.
\nA tak ju robievam norm\u00e1lne v r\u00fare.
\nVariabilnos\u0165 alobalov\u00fdch bal\u00ed\u010dkov je obrovsk\u00e1, ka\u017ed\u00e9mu ako chut\u00ed.
\nNo a\u00a0 n\u00e1m chut\u00ed takto.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 120 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

400 g m\u00e4sit\u00e1 krkovi\u010dka
\n15 cm k\u00fasok pikantnej klob\u00e1sy
\n1 ve\u013ek\u00e1 cibu\u013ea
\n3 ve\u013ek\u00e9 zemiaky
\n1 p\u00e1liv\u00e1 paprika
\n1 ve\u013ek\u00e1 zelen\u00e1 paprika
\n1\/2 \u010dajov\u00e1 ly\u017ei\u010dka sladk\u00e1 mlet\u00e1 paprika
\n1\/2 \u010dajov\u00e1 ly\u017ei\u010dka\u00a0 \u0161tip\u013eav\u00e1 mlet\u00e1 paprika
\nso\u013e,\u00a0 rasca
\ntymian
\n3 polievkov\u00e9 ly\u017eice olej
\nalobal<\/p>\n

Postup<\/h2>\n

V 2 PL oleja rozmie\u0161ame obidve mlet\u00e9 papriky.
\nZemiaky, cibu\u013eu a papriku o\u010distime.
\nZemiaky nakr\u00e1jame\u00a0 na hrub\u0161ie pl\u00e1tky a cibu\u013eu na polmesiace.
\nPapriku a \u0161tip\u013eav\u00fa papriku na kolieska.
\nM\u00e4so nakr\u00e1jame na k\u00fasky. M\u00e4so a zemiaky vymie\u0161ame s paprikov\u00fdm olejom.
\nAha…zabudla som na klob\u00e1sku, t\u00fa nakr\u00e1jame ako inak,\u00a0 na kolieska.
\nDva kusy alobalu potrieme olejom.
\nKopu m\u00e4sa a na\u010distenej zeleniny rozdel\u00edme na dve polovice a nasklad\u00e1me na \u0161tvorce alobalu.
\nJe d\u00f4le\u017eit\u00e9 aby alobal bol dostato\u010dne ve\u013ek\u00fd, aby sa dal bal\u00ed\u010dek bezpe\u010dne uzatvori\u0165, tak aby z neho ni\u010d nevykukovalo.
\nJa som to samozrejme neodhadla a potom som musela prv\u00fd bal\u00ed\u010dek zabali\u0165 e\u0161te do v\u00e4\u010d\u0161ieho kusu.
\nTak\u017ee v\u0161etko nasklad\u00e1me na alobal, e\u0161te posol\u00edme, posypeme rascou a tymianom.<\/p>\n

\"IMG_0201\"<\/a><\/p>\n

Uzatvorene bal\u00ed\u010dky polo\u017e\u00edme na such\u00fd pek\u00e1\u010d a d\u00e1me do vyhriatej tr\u00faby. Pe\u010dieme cca hodinu a pol,\u00a0 uzatvorene . Po tejto dobe bal\u00ed\u010dky otvor\u00edme a nech\u00e1me zapeka\u0165 cca pol hodinu.
\nVyberieme opatrne z alobalu a porciu pokrop\u00edme\u00a0 vype\u010denou \u0161\u0165avou.<\/p>\n

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

V\u010fa\u010dn\u00e9 jedlo, ktor\u00e9 m\u00e1 ka\u017ed\u00fd r\u00e1d. Akur\u00e1t nem\u00e1me ka\u017ed\u00fd to\u013eko mo\u017enost\u00ed, aby sme si ju robili klasicky v pahrebe. A tak ju robievam norm\u00e1lne v r\u00fare. Variabilnos\u0165 alobalov\u00fdch bal\u00ed\u010dkov je obrovsk\u00e1, ka\u017ed\u00e9mu ako chut\u00ed. No a\u00a0 n\u00e1m chut\u00ed takto. \u010cas pr\u00edpravy:\u00a0 120 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 2 porcie Suroviny: 400 g m\u00e4sit\u00e1 krkovi\u010dka […]<\/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-2728","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-I0","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2728","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=2728"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2728\/revisions"}],"predecessor-version":[{"id":9035,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2728\/revisions\/9035"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}