{"id":4587,"date":"2015-04-16T17:35:53","date_gmt":"2015-04-16T15:35:53","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4587"},"modified":"2018-11-29T10:34:40","modified_gmt":"2018-11-29T08:34:40","slug":"sicilske-cestoviny-margherita-s-cesnakovou-struhankou","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4587","title":{"rendered":"Sic\u00edlske cestoviny margherita s cesnakovou str\u00fahankou"},"content":{"rendered":"

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

Ked som pisala, ze som nemohla vobec hovorit, ked som citala recept na libanonske kura<\/a>, aby mi nevytiekli sliny, tak som si ista, ze pri citani tohto receptu,\u00a0 zas nemohol hovorit Dobry Manzel. V tejto omacke je vsetko, co miluje…..sardelky, hrozienka, cukor, cestoviny, cesnak etc. etc. Mna na tomto recepte najviac zaujal posyp…opecena struhanka so susenym cesnakom. Nemala som dovod tomu neverit, pretoze Jamie Oliver sa tejto omacke poducal , priamo na Sicilii medzi tamojsimi kucharmi a dostal instruktaz aj na tuto struhanku. Ale aj tak som to isla rozobrat s mojou talianskou kamaratkou a ta mi povedala, ze veru…..ze takto opecenej struhanke sa hovori parmazan chudobnych. Juh Talianska a hlavne Sicilia bola kedysi velmi chudobna a ludia robili co mohli. Tak vymysleli toto….no a teraz sa to zmodernizovalo a serviruje sa tak aj v tych ohviezdickovanych restauraciach.<\/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 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Cestoviny pre dve osoby
\nhrst jemnej struhanky
\npolievkova lyzica suseny cesnak<\/p>\n

Na omacku :
\n3 PL olivovy olej
\n30 g odkvapkanych filetiek zo sardeliek
\n3\u00a0 PL\u00a0 paradajkovy pretlak (ani passata, ani krajane paradajky….ale pretlak!)
\n3 strucky cesnaku
\n2 PL piniove oriesky
\n2 PL hrozienka
\n1 PL cukor<\/p>\n

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

<\/h2>\n

Postup<\/h2>\n

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

Na panvici rozohrejeme olej a pridame nan naplatkovany ocisteny cesnak. Hned pridame aj odkvapkane cele filetky zo sardeliek.
\nPremiesame….nezlaknite sa…tie sardelky Vam budu miznut pred ocami…oni ako keby sa v tom oleji roztopili.
\nPridame paradajkovy pretlak…ako som pisala v rozpise..nenahradazajte ani pasirovanymi ani lupanymi, ani krajanymi paradajkami. Pouzite vyhradne pretlak.
\nPremiesame a nariedime horucou vodou (cca salka) . Nasypeme cukor, piniove oriesky a hrozienka.
\nNechame\u00a0 prebublat a odstavime.
\nPo vychladnuti mi omacka dost zhustla, tak som ju potom , este troskou vody,\u00a0 doriedovala.<\/p>\n

Ospravedlnujem sa za nepodarene foto<\/p>\n

\"sicilske<\/a>
\nNasucho rozohrejeme\u00a0 cistu panvicu a nasypeme do nej struhanku a suseny cesnak. Nechame ju , za obcasneho miesanie zozlatnut.
\nTu mi nebolo celkom jasne, ci mam ten cesnak dat zarovno so struhankou, alebo ho zamiesat uz do opecenej…ja som sa rozhodla dat ho zarovno.
\nCestoviny uvarime podla navodu na obale. Na Sicilii pouzivali tieto a volaju sa mafalde<\/a>.
\nUvarene cestoviny premiesame s omackou priamo na panvici a podavame uz namiesane.
\nPred podavanim este posypeme cesnakovou struhankou a dobru chut.<\/p>\n

Mam pocit, ze dnes pride DM velmi skoro s prace \ud83d\ude42<\/p>\n

 <\/p>\n

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

Ked som pisala, ze som nemohla vobec hovorit, ked som citala recept na libanonske kura, aby mi nevytiekli sliny, tak som si ista, ze pri citani tohto receptu,\u00a0 zas nemohol hovorit Dobry Manzel. V tejto omacke je vsetko, co miluje…..sardelky, hrozienka, cukor, cestoviny, cesnak etc. etc. Mna na tomto recepte najviac zaujal posyp…opecena struhanka so […]<\/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":[34,16],"tags":[],"class_list":["post-4587","post","type-post","status-publish","format-standard","hentry","category-cestoviny","category-morske-plody"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1bZ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4587","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=4587"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4587\/revisions"}],"predecessor-version":[{"id":7905,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4587\/revisions\/7905"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}