{"id":4140,"date":"2015-02-02T23:01:36","date_gmt":"2015-02-02T21:01:36","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4140"},"modified":"2015-02-02T23:17:59","modified_gmt":"2015-02-02T21:17:59","slug":"vyprazane-talianske-pirohy-panzerotti","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4140","title":{"rendered":"Vypr\u00e1\u017ean\u00e9 talianske pirohy – panzerotti"},"content":{"rendered":"

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

V tomto fa\u0161iangovom obdob\u00ed som tak zahlten\u00e1 vypr\u00e1\u017ean\u00edm, \u017ee u\u017e mi z toho \u0161ibe. Ke\u010f som u\u017e v tom \u0161vungu, tak\u00a0 vypra\u017e\u00edm aj nie\u010do na slano.\u00a0 Kedysi d\u00e1vno som\u00a0 tieto ta\u0161ti\u010dky u\u017e robila, ale som na to \u00faplne zabudla. A ked som h\u013eadala na jutube nejak\u00fd recept, vykukli na m\u0148a z ponuky, tak som sa im pote\u0161ila, \u017ee a\u017e.\u00a0 Preh\u013ead\u00e1vala\u00a0\u00a0 som talianske variace dom\u00e9ny, aby som na\u0161la recept aj na moje slovensko-nemeck\u00e9 podmienky. Kde by som,\u00a0 ja \u00faboh\u00e1,\u00a0 na\u0161la m\u00faku farina, ani netu\u0161\u00edm, \u010di je hladk\u00e1, alebo hrub\u00e1. Tak som si m\u00faku namie\u0161ala, ke\u010f u\u017e, tak u\u017e. A dro\u017edie….v\u0161ade h\u00e1dzali kocku dro\u017edia a raz som objavila, \u017ee na rovnak\u00e9 mno\u017estvo m\u00faky m\u00e1m pouzi\u0165 25 g dro\u017edia. Raz mi to ne\u0161lo do hlavy, ve\u013ek\u00e9 \u0161\u0165astie, ze m\u00e1m kamar\u00e1tku, ktor\u00e1 \u017eije roky v Taliansku a prezradila mi, ze talianska kocka dro\u017edia je o polovicu men\u0161ia ako slovensk\u00e1, \u010desk\u00e1, nemeck\u00e1 …a tak.\u00a0 No , mo\u017eno nie s\u00fa moje panzerotti celkom k\u00f3\u0161er talianske, ale pochutili n\u00e1m a ako ve\u010dera s pe\u010den\u00fdmi zelerov\u00fdmi hranolkami, s\u00fa skvel\u00e9.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 6 velkych kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

 <\/p>\n

Na napln :<\/p>\n

paradajkova omacka (ja som urobila arrabiattu)
\n50 g dusena sunka
\nnastruhany syr (ja som pouzila udenu mozarellu a pecorino)<\/p>\n

Na omacku arrabiatta :<\/p>\n

400 g nakladane paradajkove kusky<\/a>
\n1 mala cervena cibula
\n5 cesnakovych strucikov
\nstiplava papricka , podla vlastneho uvazenia
\n1 PL olivovy olej
\nzvazok petrzlenovej vnate
\nsusene oregano<\/p>\n

Na cesto :<\/p>\n

120 g hladka muka
\n130 g polohruba muka
\n10 g zive drozdie (1\/4 kocky)
\n1 preplnena PL olivovy olej
\n150 ml tepla voda
\nmala lyzicka cukor
\nCL sol<\/p>\n

Olej na vyprazanie<\/p>\n

Postup<\/h2>\n

Uvarime si omacku:<\/p>\n

Na rozohriatom oleji, orestujeme\u00a0 ocistenu a nasekanu cibulu, stiplavu papricku a cesnak.
\nPrilejeme paradajkovu konzervu, privedieme k varu, stisime zdroj tepla a pod pokrievkou dusime polhodinu.
\nOmacku som vydusila.<\/p>\n

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

Ochutime oreganom a nasekanou petrzlenovou vnatou. Posolime a nechame vychladnut.<\/p>\n

Vymiesame si cesto :<\/p>\n

V teplej vode (nie horucej!!!) rozmiesame drozdie, aby sa uplne rozpustilo.
\nZmiesame obidve muky,\u00a0 pridame cukor a olej. Vlejeme drozdovu vodu.
\nVypracujeme hladke cesto v polovici miesania pridame sol.
\nCesto nie je klasicke kysnute.\u00a0 A nie je ho potrebne\u00a0 ani miesat ako kysnute cesto na kolace. Staci ked ho poriadne spojite, aby bolo kompaktne a hladke.
\nVypracovane cesto rozdelime na 6 rovnakych kuskov a vypracujeme z nich hladke bochnicky.
\nBochnicky prikryjeme a utesnime cistou utierkou a nechame podkysnut na 30 minut.
\nKazdy nakysnuty bochnicek rozvalkame do kruhu o priemere cca 15 cm.
\nOmacku rozdelime na 6 rovnakych casti a do stredu kazdeho kruhu, polozime diel omacky.
\nSunku nakrajame na tenke rezanceky . Na kazdu kopku omacky , dame cast sunky, cast syrov.<\/p>\n

\"panceroti<\/a>
\nNamocenym prstom zvlhcime okraj polkruhu<\/p>\n

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

a preklopime druhu cast kruhu tak, aby vznikol piroh (tasticka, polmesiac).
\nOkraje pritlacime (voda nam pomoze ich zlepit) a poriadne ich uzatvorime<\/p>\n

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

a potom este popritlacame na plocho vidlickou. Pozor aby ste neprepichli cesto.<\/p>\n

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

Do vyssieho kastrola nalejeme velke mnozstvo oleja, tak, aby mohli pirohy pri vyprazani plavat.<\/p>\n

\"panceroti<\/a>
\nOlej rozohrejeme a prelozime ho na mensi zdroj tepla. Ponorime do neho piroh a na kazdej strane, vyprazame po 2 minutach tak, aby bol krasne zlatohnedy.
\nVyberieme z oleja a prelozime na papierovy obrusok.<\/p>\n

Hotove pirohy su krasne nafuknute ako keby mali uplne plne brusko :D.<\/p>\n

\"panceroti<\/a>
\nPlnka Vam evokuje Taliansko…urcite by sme tam mohli dat este napriklad olivy, kapary a rozne ine naplne, ale zaklad je paradajkova omacka, syr a sunka.<\/p>\n

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

Daju sa prihrievat v mikrovlnke a syr je krasne tahavy.
\nUrcite ich nezjeme naraz, takze 2 dam do mraznicky, citala som, ze s tym nie je vobec problem.<\/p>\n

 <\/p>\n

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

V tomto fa\u0161iangovom obdob\u00ed som tak zahlten\u00e1 vypr\u00e1\u017ean\u00edm, \u017ee u\u017e mi z toho \u0161ibe. Ke\u010f som u\u017e v tom \u0161vungu, tak\u00a0 vypra\u017e\u00edm aj nie\u010do na slano.\u00a0 Kedysi d\u00e1vno som\u00a0 tieto ta\u0161ti\u010dky u\u017e robila, ale som na to \u00faplne zabudla. A ked som h\u013eadala na jutube nejak\u00fd recept, vykukli na m\u0148a z ponuky, tak som sa […]<\/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":[19],"tags":[],"class_list":["post-4140","post","type-post","status-publish","format-standard","hentry","category-slane-pecenie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-14M","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4140","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=4140"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4140\/revisions"}],"predecessor-version":[{"id":4152,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4140\/revisions\/4152"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}