{"id":5526,"date":"2015-12-08T18:51:25","date_gmt":"2015-12-08T16:51:25","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5526"},"modified":"2017-06-19T21:22:33","modified_gmt":"2017-06-19T19:22:33","slug":"lasagne-zo-sladkych-zemiakov-prekladane-bataty-ako-lasagne","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5526","title":{"rendered":"Lasagne zo sladk\u00fdch zemiakov – prekladan\u00e9 bataty ako lasagne"},"content":{"rendered":"

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

Musim sa priznat…neverila som ze sladke zemiaky budu v mojej kuchyni tak casto. Ked som ich jedla prvykrat (obycajne pecene), tak som mala pocit, ze je to nieco nechutne…ako nase europske zemiaky, ked ich obslahnu mrazy….komu by to uz chutilo. A potom som\u00a0 ich urobila na jeden sposob, na druhy sposob\u00a0 a na treti…..etc etc a zistila som, ze nemam davat na prvy dojem. Bataty pri vareni nasiaknu chut, surovin a omacok, sladku chut vonkoncom necitit.\u00a0 Ale to, ze ich akceptujem a chutia mi… neznamena, ze prestanem nahle\u00a0 brblat proti tomu, aby miesto nasej europskej kvaky, sa vsade\u00a0 v samoskach valali\u00a0 juhoamericke bataty.
\nTento recept som nazvala lasagne zo sladkych zemiakov….lasagne predstavuju v nasich predstavach hotove jedlo.. A pritom lasagne je nazov len tych samotnych sirokych cestovin, ktore sa prekladaju omackou.\u00a0 Nech je ako chce….dufam, ze vsetci Taliani mi to odpustia, ale neviem si predstavit u nas doma tento dialog : Co ides varit? No premyslala som, ze prekladane sladke zemiaky s masovou omackou z mleteho masa a besamelovou omackou, zapecene pod mozzarellou \ud83d\ude42
\nLasagne zo sladkych zemiakov, vystihuje vsetko co si clovek pod tym ma predstavit …. a dufam, ze sa sem nikto nepride kvoli tomu hadat. \ud83d\ude42<\/p>\n

 <\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 60 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie , forma 25 x 11 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 g mlete miesane maso
\n1 velka cibula + 4 cesnakove struciky
\n2 PL olej
\n2 paradajky + 1 PL paradajkovy pretlak
\n2 PL balzamikovy ocot
\nsol, cerstvo mlete korenie, stiplava papricka
\ntymianove listocky, nasekane rozmarinove ihlicky
\n1 naozaj velky sladky zemiak (ten moj vazil cca 400 g)
\n1 mozzarella v naleve + struhanka
\nmaslo a struhanka\u00a0 na vymazanie a vysypanie formy
\nNa besamel :
\n1\u00a0 velky orech masla
\n1 PL hladka muka
\n200 ml voda + mlieko na zriedenie (ja som dala cca 50 ml)
\n50 g struhany syr grana padano (alebo aky mate)
\nsol, cerstvo mlete korenie<\/p>\n

Postup<\/h2>\n

Osupanu cibulu a cesnak nasekame na drobne kocky a platky. Rozmarinove ihlicky nasekame. Paradajky ponorime do vriacej vody a po minute ich oplachneme v studenej vode a zvlecieme im supku. Pokrajame ich na vacsie kusky.
\nNa rozohriatom oleji orestujeme do sklovita cibulu s cesnakom, pridame mlete maso a restujeme, kym sa nezacne rozpadat na kusky. Pridame rozmarinove a tymianove listocky, paradajkove kusky a pretlak.
\nPosolime, okorenime a posypeme chilli vlockami. Vsetko premiesame , podlejeme vriacou vodou, prikryjeme pokrievkou a dusime 30 minut. Do hotoveho uduseneho mleteho masa, pridame balzamikovy ocot a este dochutime podla seba. Maso by malo byt ochutene vyrazne.
\nMedzitym ….v malom kastroliku roztopime maslo, porestujeme na nom muku. Zalejeme vodou, privedieme k varu a vsypeme struhany syr. Miesame, kym sa syr neroztopi. Dochutime solou a cerstvo mletym korenim. Do besamelu sa zvykne davat aj struhany muskatovy oriesok, ak ho mate radi, tak si ho pridajte…ja ho vynechavam. Ked mi syrova omacka trochu postala, tak mi dost zhustla…nariedila som ju mliekom a metlickou vsetko preslahala na slabom plameni.
\nSladke zemiaky ocistime a nakrajame ich na tenke platky. Bataty su celkom tvrde, takze to ide dost ztuha. Prva tretina sa mi krajala na krasne dlhe a siroke platky….ale potom to uz bolo horsie….ale vobec to nevadilo…len ma pobavilo, ze ako sa mi tie platky ku koncu uz zmenili :-).<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

Uzku a vyssiu formu vytrieme maslom a vysypeme struhankou.
\nNa dno dame vrstvu zemiakovych platkov…tie zlahka posolime a pokorenime, pomazeme ich cca 3 lyzicami uduseneho masa a na maso rozotrieme cca 3 lyzice syroveho besamelu. \"bataty<\/a><\/p>\n

Prelozime vrstvou zemiakovych platkov,\u00a0 znovu ich zlahka ochutime korenim. Takto vrstvime , kym mame cim. Ako posledna vrstva je syrova, besamelova omacka.
\nNa tu rozlozime platky rozkrajanej mozzarelly\u00a0 a posypeme vsetko struhankou.<\/p>\n

\"bataty<\/a>
\nJa som pekacik prikryla alobalom a vlozila som do vyhriatej rury na cca 180 stupnov.
\nPecieme 45 minut , odokryjeme a nechame zapiect bez alobalu..maximalne 10 minut. Strazte si to podla svojej rury.
\nLasagne nechame odstat a krajame az ked su vychladnute.<\/p>\n","protected":false},"excerpt":{"rendered":"

Musim sa priznat…neverila som ze sladke zemiaky budu v mojej kuchyni tak casto. Ked som ich jedla prvykrat (obycajne pecene), tak som mala pocit, ze je to nieco nechutne…ako nase europske zemiaky, ked ich obslahnu mrazy….komu by to uz chutilo. A potom som\u00a0 ich urobila na jeden sposob, na druhy sposob\u00a0 a na treti…..etc etc […]<\/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":[6],"tags":[],"class_list":["post-5526","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1r8","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5526","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=5526"}],"version-history":[{"count":8,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5526\/revisions"}],"predecessor-version":[{"id":6886,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5526\/revisions\/6886"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}