{"id":4189,"date":"2015-02-08T16:52:24","date_gmt":"2015-02-08T14:52:24","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4189"},"modified":"2015-02-08T16:52:24","modified_gmt":"2015-02-08T14:52:24","slug":"pecene-maso-s-kvakou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4189","title":{"rendered":"Pe\u010den\u00e9 m\u00e4so s kvakou"},"content":{"rendered":"

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

No, uznavam, ze honosnejsie by znelo keby sa tento recept volal Osso bucco\u00a0 na vine s korenovou zeleninou.\u00a0 Alebo… Pecene telacie so spikovou kostou na anglicky sposob. Ale faktom je, ze to je pecene maso s kvakou. Netusite aka vdacna som bola, ze som konecne nasla zdroj kvaky a dokonca priamo od gazdu.\u00a0 Prihodil aj okruhlicu…tu som v zivote nejedla, len o nej pocula.\u00a0 Kvaka, ktoru som pouzila je duzinou zlta a na povrchu je trochu fialkasta a obsahuje o takmer dve tretiny menej kalorii ako zemiaky…… a pritom dokonale tie zemiaky nahradia. Ked uz mam zdroj, tak s tou kvakou idem skusat vsetko mozne.\u00a0 Strasne sa na to tesim<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 2 hodiny<\/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

600 g telacie maso so spikovou kostou\u00a0 Osso Bucco + polohruba muka na obalenie
\n150 g kvaka
\n3 hlavicky okruhlica
\n1 velky petzlen (75g)
\n1 velka mkrva\u00a0 (90)
\n1 velka cibula
\n3 PL olej
\nsol, cerstvo mlete korenie, vlocky suchej stiplavej papricky
\n150 ml kysle vino
\nstava z pol limety
\nsuseny tymian<\/p>\n

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

Postup<\/h2>\n

Maso posolime, posypeme cestvo namletym korenim a vlockami stiplavej papricky.<\/p>\n

\"osso<\/a>
\nRukami zatlacime do masa a zlahka obalime do v muke.
\nNa panvici rozohrejeme olej a maso z obidvoch stran dobre opecieme.
\nZeleninu ocistime a nakrajame na hranolky, alebo na hrubsie kolieska, budeme piect a nechceme aby zelenina bola rozpadnuta. . Cibulu nakrajame na hrube kolieska. Okruhlicu nemusime zbavovat vrchnej supky, len ju poriadne umyjeme.
\nZeleninu prelozime do pekacika. Posolime ho, okorenime a tiez posypeme mletym korenim. Naviac este posypeme susenym tymianom a zastrekneme limetovou stavou.<\/p>\n

\"osso<\/a>
\nDo panvice po opekani vlejeme vino + cca 100 ml horucu vodu. Privedieme vypek do varu a prelejeme nim zeleninu v pekaci.
\nNa zeleninu polozime opecene maso a pekacik dobre utesnime alobalom.
\nVlozime do vyhriatej rury na 180 stupnov a pecieme kym nie je maso makke……ja som piekla dve hodiny.<\/p>\n

\"osso<\/a>
\nPo upeceni zeleninu premiesame s nasekanou petrzlenovou vnatou.
\nZeleninu doplnime uvarenymi zemiakmi a podavame.
\nTym, ze som pouzila kvaku, mohla som znizit mnozstvo zemiakov ako prilohy….som nadsena a Dobry Manzel si tiez skvele pochutil.<\/p>\n

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

No, uznavam, ze honosnejsie by znelo keby sa tento recept volal Osso bucco\u00a0 na vine s korenovou zeleninou.\u00a0 Alebo… Pecene telacie so spikovou kostou na anglicky sposob. Ale faktom je, ze to je pecene maso s kvakou. Netusite aka vdacna som bola, ze som konecne nasla zdroj kvaky a dokonca priamo od gazdu.\u00a0 Prihodil aj […]<\/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":[24],"tags":[],"class_list":["post-4189","post","type-post","status-publish","format-standard","hentry","category-telacie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-15z","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4189","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=4189"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4189\/revisions"}],"predecessor-version":[{"id":4195,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4189\/revisions\/4195"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}