{"id":3984,"date":"2015-01-12T16:35:49","date_gmt":"2015-01-12T14:35:49","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3984"},"modified":"2015-01-12T16:42:01","modified_gmt":"2015-01-12T14:42:01","slug":"masove-gulky-v-paradajkovej-omacke-ako-lasagne","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3984","title":{"rendered":"M\u00e4sov\u00e9 gu\u013eky v paradajkovej om\u00e1\u010dke ako lasagne"},"content":{"rendered":"

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

Chcela som robit klasicke lasagne…take tie talianske. Vela som riskovala, pretoze Dobry Manzel ich nema rad. Ako som sa preberala talianskymi blogmi a receptovymi portalmi, som natrafila na tento sposob<\/a>. Prisiel mi\u00a0 ohromne vtipny, aj ked recept ako taky, ma prilis neoslovil.\u00a0 Potom som sa zdoverila DM, coze to vlastne chcem varit a bol kategoricky proti. Ze ked uz, tak nech radsej urobim gulky v paradajovej omacke <\/a>a bude mi nadosmrti vdacny. Ale na tie som nemala vhodnu prilohu….len tie lazane a tak som to nakombinovala takto. Dobry Manzel zjedol, ale aj tak poznamenal, ze lasagne nema rad, ja som tu svoju porciu naopak zjedla s velkou chutou.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 40 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

Na gulky :<\/p>\n

250 g jemne mlete miesane maso
\n1 vajce
\n1\/2 mensej cervenej cibule
\n1velka PL struhany neudeny syr (mal by byt parmazan)
\n1 velka PL drobne naseka petrzlenova vnat
\n1\/2 cl mleta sladka paprika
\npodla chuti mleta stiplava paprika
\nolej na opekanie<\/p>\n

Na omacku :<\/p>\n

3 az 4 PL lyzice olej
\n2\u00a0 PL hladka muka
\n1 CL mleta sladka paprika
\n1 CL mleta stiplava paprika
\n1 zarovnana CL mleta skorica
\n500 g krabicka pasirovane paradajky + 2 velke paradajky
\n7 strucikov cesnak
\nvypek po opekani guliek
\n2 PL cukor
\n1 cl balzamikovy ocot<\/p>\n

Na dokoncenie :
\nplatky suchych lazani
\n125 g mozzarelova gulka
\n1\/2 cervena cibula
\njemna struhanka
\ntrosku masla
\ncerstve bazalkove listky<\/p>\n

Postup<\/h2>\n

Do mleteho masa dame velmi jemne nasekanu cibulu, petrzlenovu vnat. Vklepneme vajce a ochutime paprikami a solou.
\nVsypeme struhany syr. Vedela som, ze mam v chladnicke parmazan, takze som si so syrom pri zhromazdovani komponentov nerobila starosti…az ked som ho chcela pouzit, som zistila, ze je uz otvoreny\u00a0 a zvrchu splesniveny…tak som ho vyhodila….skoda syra. Takze som musela improvizovat…bolo to zlozite, pretoze som mala len platkovy nizkotucny lerdaammer, ale nejako som to nim spasila.
\nNo a zacneme miesat…miesame, miesame, kym sa maso uplne nespoji. Ak si myslite, ze bez struhanky to nedate, tak vsypte lyzicku struhanky, ale myslim, ze poctivym miesanim, zmes spojite aj bez nej.
\nVlhkymi rukami urobime male gulky…robite ich naozaj male<\/p>\n

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

a potom ich trochu splostite.
\nNa panvici s hrubym dnom rozotrieme lyzicu oleja, rozohrejeme ho a gulky z kazdej strany opekame po 3 minuty. Gulky prelozime .<\/p>\n

Paradajky ponorime na minutu, do horucej vody. Oplachneme ich v studenej vode a zlupeme z nich supku. Z paradajok odstranime mokry stred a semienka,\u00a0 masitu cast nakrajame na kocky.
\nV hrnci rozohrejeme olej a nechame na nom dobre prevonat ocisteny a naplatkovany cesnak. Zasypeme paprikou a stale miesame aby paprika neprihorela a nezhorkla. Zasypeme mukou, premiesame a zalejeme 300 ml horucou vodou, metlickou vsetko preslahame do hladka.
\nNakoniec vlejeme balzamikovy ocot , pasirovane paradajky a kocky cerstvych paradajok.\u00a0 Privedieme k varu, stisime a prikryjeme pokrievkou. Nechame varit 20 minut.
\nPo tomto case je omacka velmi husta , takze som do panvice, kde mi ostal vypek z opekania vliala 300 ml vody a priviedla do varu….(Vy dolejte tolko vody, ako velmi chcete mat omacku hustu). Vsetko som vliala do omacky a znovu priviedla k varu.
\nVypneme, ochutime podla svojej chuti cukrom a skoricou. Ak treba este osolime.<\/p>\n

Mozzarelovu gulku som nakrajala na tenke platky…polovicu\u00a0 si nechala v celku a ostatne som nakrajala na kocky.
\nCervenu cibulu nakrajame na tenke rebra.<\/p>\n

Uzku vyssiu formu..ja som pouzila formu na biskupsky chlebicek, vytriem natenucko maslom a vysypem struhankou.
\nNa omacku pokladieme suche cestoviny lazane (lameme podla potreby), pohadzeme castou guliek, syrovych kociek a cibulovych mesiacikov.<\/p>\n

\"lazane<\/a>
\nPrelejeme omacakou a znovu vrstvime, kym neprideme az do konca.
\nJa som ako poslednu vrstvu dala\u00a0 cestovinu a vyliala komplet vsetku omacku ktora mi este ostala….
\nPo povrchu nakladieme cele platky mozzarely a posypem tieto platky jemnou struhankou.<\/p>\n

\"lazane<\/a>
\nVlozime do vyhriatej rury na\u00a0 200 stupnov a pecieme cca 40 minut. vy si to kontrolujte podla svojej rury.
\nHotove jedlo vyberieme a nechame chladnut aspon 30 minut<\/p>\n

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

Idealne o trochu dlhsie. Ja som krajala asi po 20 minutach a porcia nedrzi\u00a0 uplne pokope….urobila som to schvalne, pretoze som DM nechcela tvarom klasickych lasagni evokovat, ze ich aj skutocne je \ud83d\ude00<\/p>\n

\"lazane<\/a>
\nPorcie pohadzeme cerstvymi listkami bazalky…je uplne zbytocne bazalkove listky davat do jedla, ktore bude este prebiehat tepelnou upravou…uplne stratia svoju chut, vonu a stavnatost.<\/p>\n

Ako som pisala v uvode, nie su to klasicke talianske lasagne, ale chutia naozaj bajecne….DM moze lutovat, ze ich nema rad, aj ked si myslim, ze to hovori , len tak zo zvyku \ud83d\ude00<\/p>\n

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

Chcela som robit klasicke lasagne…take tie talianske. Vela som riskovala, pretoze Dobry Manzel ich nema rad. Ako som sa preberala talianskymi blogmi a receptovymi portalmi, som natrafila na tento sposob. Prisiel mi\u00a0 ohromne vtipny, aj ked recept ako taky, ma prilis neoslovil.\u00a0 Potom som sa zdoverila DM, coze to vlastne chcem varit a bol kategoricky […]<\/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":[6],"tags":[],"class_list":["post-3984","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-12g","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3984","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=3984"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3984\/revisions"}],"predecessor-version":[{"id":3993,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3984\/revisions\/3993"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}