{"id":4790,"date":"2015-06-07T22:33:28","date_gmt":"2015-06-07T20:33:28","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4790"},"modified":"2015-06-13T21:19:35","modified_gmt":"2015-06-13T19:19:35","slug":"spargla-pod-listkovym-cestom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4790","title":{"rendered":"\u0160parg\u013ea pod l\u00edstkov\u00fdm cestom"},"content":{"rendered":"

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

Sparglu zboznujem…absolutne….Nekupujem inu ako zelenu, ale tu som urobila vynimku. V sparglovom obdobi predavaju aj velmi mladu , krehku\u00a0 bielu. Aspon tento rok som ju objavila. Draha ako slak, ale nevaham a kupim…ked sa skoncia spargeltage, tak urcite zmizne a ja sa vratim k tej lacnejsej, krehkej zelenej. Tento typ jedla robievam malokedy. Nie preto, ze ho nelubim ja….ja ho zboznujem, ale Dobry Manzel nie. A kedze ja nemam na take mnozstvo kalorii narok, tak ho radsej nevarievam…ale ked musim, tak musim………a dnes prisiel den, ked som *musela*. Fantasticke jedlo…mnam mnam mnam. Pre seba som urobila len jednu porciu, ale recept pisem na 4 zapekacie misky.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 4 zapekacie misky<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na tenko rozvalkane listkove cesto (ja pouzivam to zrolovane, uz rozvalkane)
\n1 zltok
\n1 Pl mlieko
\nmaslo na vymazanie formiciek + struhanka na vysypanie<\/p>\n

500 g ocistena spargla (cista vaha)
\n250 g\u00a0 hnede sampinony
\n2 hrste mrazeny hrasok
\n1 orech masla
\n50 g struhany syr
\n1 viazanicka petrzlenova vnat
\nNa\u00a0 besamel :
\n1 orech maslo
\n1 PL hladka muka
\n100 ml sladka smotana
\n400 ml sladke mlieko<\/p>\n

sol, cerstvo mlete korenie, mlety koriander
\n\"listkove<\/a><\/p>\n

Postup<\/h2>\n

V rajnici roztopime maslo a poprazime na nom muku 2 minuty.\u00a0 Prilejeme smotanu a metlickou slahame, aby sa nevytvarali hrudky. Nakoniec dolejeme mlieko , privedieme do varu a za staleho miesania metlickou , nechame varit 2 az 3 minuty.\u00a0 Odlozime zo zdroja tepla, osolime, okorenime a pridame mlety koriander. Do besamelu sa pridava hlavne muskatove korenie, ale ja muskat nemam rada, tak ho nahradzam tym koriandrovym praskom.<\/p>\n

\"listkove<\/a>
\nSparglu dokladne olupeme, zbavime drevnatych a poskodenych casti.\u00a0 Nakrajame ju na 4 cm kusky.\u00a0 Huby nakrajame na platky .
\n\/Na\u00a0 kastrole rozohrejeme maslo, pridame kusky cistej spargle a mrazeny hrasok, dusime 5 minut a pridame sampinony. Dusime dalsie dve minuty.
\n\/K dusenej zelenine pridame besamelovu omacku, struhany syr a vsetko spojime. Odlozime zo zdroja tepla.
\n\"listkove<\/a> \"listkove<\/a><\/p>\n

 <\/p>\n

 
\nPetrzlenovu vnat najemno nasekame a vmiesame. Hotovu omacku popripade este dochutime, podla seba.
\n\/Z listkoveho cesta vyrezeme radielkom kruhy, ktore prekryju zapekacky.
\nZapekacky vytrieme maslom, vysypeme struhankou a rozdelime do nich omacku.
\n\/Kazdu prikryjeme kruhom z listkoveho cesta a okraje zlahka pritlacime ku vonkajsiemu okraju.
\nZltko rozslahame s troskou smotany\u00a0 a potrieme stetcom cesto.<\/p>\n

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

Zbytok cesta som rozkrajala radielkom na tycinky, posolila som ich a potrela tiez zltkom.<\/p>\n

Dame piect do vyhriatej rury na 200 stupnov\u00a0 a na plech som dala aj listkove tycinky na papiery na pecenie, pecieme do tmavozlata..mojej rure to trvalo priblizne 20 minut.
\nPo upeceni vyberieme a nechame trochu vychladnut.
\nPred podavanim narezeme pilkovym nozom polmesiac do listkovej prikryvky. Podavame spolu s tycinkami. Inu prilohu nepotrebujeme……mozno ma osud potresce, ale tu moju jednu porciu som nezjedla, ale zozrala…DM\u00a0 to nechape, ako ja nechapem, ked on s tou najvacsou chutou pojeda dusenu mrkvu s rybou.<\/p>\n

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

Sparglu zboznujem…absolutne….Nekupujem inu ako zelenu, ale tu som urobila vynimku. V sparglovom obdobi predavaju aj velmi mladu , krehku\u00a0 bielu. Aspon tento rok som ju objavila. Draha ako slak, ale nevaham a kupim…ked sa skoncia spargeltage, tak urcite zmizne a ja sa vratim k tej lacnejsej, krehkej zelenej. Tento typ jedla robievam malokedy. Nie preto, […]<\/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":[2],"tags":[],"class_list":["post-4790","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1fg","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4790","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=4790"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4790\/revisions"}],"predecessor-version":[{"id":4836,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4790\/revisions\/4836"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}