{"id":5012,"date":"2015-07-24T21:54:11","date_gmt":"2015-07-24T19:54:11","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5012"},"modified":"2015-07-24T22:02:29","modified_gmt":"2015-07-24T20:02:29","slug":"ratatouille-tak-trochu","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5012","title":{"rendered":"Ratatouille – tak trochu"},"content":{"rendered":"

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

Chcela som sa co najblizsie priblizit ku klasickej recepture tohto pokrmu. Presla som francuzske stranky, anglicke a tak rozne. Co ma prekvapilo, tak niektore francuzske postupy, kde urobili najprv omacku , do omacky poukladali platky zeleniny a nechali zapiect. Tie anglicke boli roznymi obmenami zakladu….na nemecke som sa zabudla pozriet. vysledkom bolo to, ze som si to aj tak urobila po svojom….tak aby to chutilo hlavne mne…aby som to mala co najrychlejsie za sebou a kaslala som na odporucane postupy…aj tak neboli jednotne….Neverili by ste, kolko moznosti pecenej , alebo zlahka dusenej zeleniny maju nazov ratatouille. Takze toto je moj fajny slovensky…..zjedla som vsetko do poslednej omrvinky….s cibulovym listkovym kolacom<\/a> , miesto bagety…strasne dobre mi padlo toto jedlo. Musim sa potlapkat po pleci….ked som si od DM pochvalu nevysluzila…..tepelne upravena zelenina, bez maska mu nejde…..:D<\/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><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Maly baklazan
\nTenka cuketa
\nMala biela a cervena paprika
\nstiplava papricka
\nHrst ceresnove paradajky
\n1\/2 plechovky lupanych krajanych paradajok
\n4\u00a0 velke cesnakove strucky
\n3 PL olej
\n2 bobkove listy
\ntymianova vetvicka
\nsol, cerstvo mlete korenie
\nkytica sekanej petrzlenovej vnate<\/p>\n

Postup<\/h2>\n

Zeleninu som poriadne umyla pod tecucou vodou. Baklazan a cuketa boli mladucke, nesupala som ich, akurat som im odstranila konce. Papriky zbavime jadrovnika a semienok
\nVsetku zeleninu som nakrajala na vacsie kocky….take modernejsie ponatie ratatouilla sa zameriavalo na krajanie na platky…tie sa striedavo ukladali za seba…bolo to pekne aj farebne aj kompozicne. Ja som sa na to vykaslala a sla som starou staromodnou cestou.
\nNa rozohriatom oleji som orestovala naplatkovany cesnak a bobkove listy.\u00a0 Pridala som pruzky palivej a kocky normalnej papriky.<\/p>\n

To som premiesala\u00a0 a po minute som pridala baklazan, cuketu,\u00a0 prerezane ceresnove paradajky. Nechala som to odokryte a podusila som nejakych\u00a0 8 minut.\u00a0 Pridame\u00a0 tymian, sol, cerstvo mlete korenie a vlejeme lupane, krajane paradajky z plechovky. Privedieme k varu a necham prebublat maximalne 5 minut.
\nOdstavime zo zdroja tepla, vyberieme bobkove listy a vmiesame nakrajanu petrzlenovu vnat.
\nAk treba este ochutime solou a korenim.. vsetko podla seba
\nZelenina by nemala byt v ziadnom pripade na blato…na skus by mala byt pevnejsia .<\/p>\n

Ja som si ako prilohu dala ten spominany cibulovy listkovy kolac….<\/p>\n

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

Chcela som sa co najblizsie priblizit ku klasickej recepture tohto pokrmu. Presla som francuzske stranky, anglicke a tak rozne. Co ma prekvapilo, tak niektore francuzske postupy, kde urobili najprv omacku , do omacky poukladali platky zeleniny a nechali zapiect. Tie anglicke boli roznymi obmenami zakladu….na nemecke som sa zabudla pozriet. vysledkom bolo to, ze som […]<\/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-5012","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-1iQ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5012","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=5012"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5012\/revisions"}],"predecessor-version":[{"id":5017,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5012\/revisions\/5017"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}