{"id":4724,"date":"2015-05-14T08:48:51","date_gmt":"2015-05-14T06:48:51","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4724"},"modified":"2015-05-14T08:48:51","modified_gmt":"2015-05-14T06:48:51","slug":"hovadzi-zavitok-v-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4724","title":{"rendered":"Hov\u00e4dz\u00ed z\u00e1vitok v om\u00e1\u010dke"},"content":{"rendered":"

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

V Mnichove v Tengelmane predavaju hotove maso, uz pripravene na zavitky a roladicky. Je to skvela vec…je nakrajane na velmi tenko a dostatocne velke. Neviem si to vynachvalit a kedze s tym nemam ziadnu pracu, tak robievam zavitky velmi casto….Raz,\u00a0 ked sa vratim natrvalo na SK, a budem hresit pri vyrobe platu, tak budem s velkou nostalgiou spominat na tento nemecky polotovar…ak sa dovtedy slovensky trh nespamata a nezacne ho ponukat tiez…..co sa kludne stat moze, ale ja tomu teda nejako zvlast neverim.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 60 minut<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Hovadzie platy na zavitok
\nNa kazdy zavitok :
\nhruba vrstva masla
\nhruba vrstva nasekana cervena cibula
\nchilli vlocky
\nsol, cerstvo mlete korenie
\nhladka muka na obalenie
\nNa omacku :
\nolej
\nsampinony
\ntrochu masla
\nnasekane bylinky
\nmleta rasca<\/p>\n

Postup<\/h2>\n

 <\/p>\n

Ak nemate\u00a0 maso na roladu, tak si ho mozete vyrobit<\/a>…je to dlhsia zalezitost, ale je to v podstate jednoduche.
\n\/Pripravene maso osolime, okorenime, potrieme hrubou vrstvou masla, posypeme hrubou vrstvou cibule a chilli vlockami.
\n\/Maso zarolujeme ako obalku , ja som ho zabezpecila kovovou ihlicou.
\n\/Zavitok som este previazala\u00a0 a obalila v hladkej muke.<\/p>\n

\"zavitok<\/a> \"zavitok<\/a> \"zavitok<\/a>
\nMaslo Vam z toho zavitku vytecie, pocas dusenia, ale mate ho zabezpecny, aby udrzal v sebe udusenu cibulu a na reze bude posobit velmi pekne.
\nNa rozohriatom oleji zavitok opecieme dokladne zo vsetkych stran.
\nDo vypeku prilejeme horucu vodu, aby boli zavitky, ponorene aspon do 3\/4, dame pod pokrievku a dusime, kym nie su makke.
\nDlza zavisi od hrubky masa..mne stacila hodina.
\nHotove zavitky, vyberieme a nechame trochu vychladnut.
\nDo vypeku, nakrajame ocistene a na stvrtky poprekrajovane huby, poprasime mletou rascou a podusime 10 minut.
\nDo hotovej omacky, mozeme pridat nasekanu petrzlenovu vnat a podla chuti este dosolit.
\nJa som omacku nezahustovala, podavala som k tomu ryzu a zdala sa mi k tejto prilohe v poriadku.
\nNa zaver som este do omacky pustila roztopit trochu masla.
\nZo zavitkov odstranime spagatik, s ktorym boli previazane, ihlicu, alebo sparatka (podla toho co ste pousili) a vratime ich prehriat do omacky.
\nPodavame prerezane a preliate omackou.<\/p>\n","protected":false},"excerpt":{"rendered":"

V Mnichove v Tengelmane predavaju hotove maso, uz pripravene na zavitky a roladicky. Je to skvela vec…je nakrajane na velmi tenko a dostatocne velke. Neviem si to vynachvalit a kedze s tym nemam ziadnu pracu, tak robievam zavitky velmi casto….Raz,\u00a0 ked sa vratim natrvalo na SK, a budem hresit pri vyrobe platu, tak budem s […]<\/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":[4],"tags":[],"class_list":["post-4724","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1ec","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4724","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=4724"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4724\/revisions"}],"predecessor-version":[{"id":4729,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4724\/revisions\/4729"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}