{"id":5660,"date":"2016-01-21T16:30:15","date_gmt":"2016-01-21T14:30:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5660"},"modified":"2016-01-21T16:37:44","modified_gmt":"2016-01-21T14:37:44","slug":"pikantna-krkovicka-vo-fazulovej-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5660","title":{"rendered":"Pikantn\u00e1 krkovi\u010dka vo fazu\u013eovej om\u00e1\u010dke"},"content":{"rendered":"

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

Chcela som si urobit fazulovy salat<\/a>. No a bezmyslienkovite som vysypala na namocenie pol sacku velkych bielych bobov. Po nabobtani a uvareni\u00a0 som mala peknu hrbu fazule. A tak som sa s nou vysporiadala takto.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0\u00a0 60 min + priprava<\/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

Dva hrubsie platy krkovicky
\nhrubozrnna sol, cerstvo mlete korenie
\nchilli vlocky, suseny cesnak
\nmuka
\n2 velke PL olej
\nNa omacku:
\n100 g sucha velka biela maslova fazula (na jej uvarenie + bobkovy list, 4 bobule nove korenie, mala cibula)
\n1 velka cervena paprika
\nstopkaty zeler
\n2 cesnakove struciky
\nmala paradajka
\nmala cervena cibula
\nkoriandrova vnat (alebo ligurcek)
\n1 PL paradajkovy pretlak<\/p>\n

Postup<\/h2>\n

Den\u00a0 predtym namocime fazulu. Vodu pocas namacania aspon 3x vymenime. Na druhy den ju dame varit do cerstvej vody a ked zacne vriet, po 15 minutach znovu vodu vylejeme a nahradime novou. Do novej vody pridame\u00a0 bobkovy list, nove korenie a malu ocistenu cibulu. Varime az kym nie je fazula makka. Tesne pred dovarenim pridame lyzicku soli.
\nTento krok mozeme kludne vynechat a nahradit suchu fazulu, tou plechovkovou….ibaze v plechovkach takato velka fazula nie je a mne chuti just tato velka. Takze sa rozhodnite podla seba.
\nHrubsie platy krkovicky nenaklepavame!!! v ziadnom pripade. Hojne ich posypeme hrubozrnnou solou, chilli vlockami, cerstvo namletym korenim a vlockami suseneho cesnaku. Koreniny zatlacime rukou do masa a maso posypeme hladkou mukou…aj muku zatlacime do masa. \"korenena<\/a>
\nNa panvici rozohrejeme olej a maso zo vsetkych stran dobre opecieme.
\nPodlejeme ho vriacou vodu, prikryjeme pokrievkou, stisime zdroj tepla a dusime hodinu, resp. dovtedy, kym nie je uplne makka. Stale ju kontrolujte pocas dusenia a podlievajte vodou.
\nHotovu krkovicku odlozime na makke miesto.
\nDo omacky po duseni masa, vlozime pokrajanu paradajku, zeler, papriku a paltky cesnaku, zeleninu dusime, kym nie je makka, ale pritom stale chrumkava.<\/p>\n

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

Do hotovej omacky dame lyzicu paradajkoveho pretlaku, premiesame, dolejeme fazulovou vodou , na hustotu, aku chceme. Nechame prevriet na jednu bublinu . Kedze poznam svojho Dobreho Manzela, tak ja som dala do omacky aj lyzicku cukru a par kvapiek balzamikoveho octu.
\nDo hotovej omacky vlozime uvarenu fazulu, nasakanu koriandrovu vnat\u00a0 a na drobnucko nasekanu cervenu cibulu.
\nPremiesame a podavame spolu s masom.
\nNajlepsia priloha sa mi javia , obycajne , uvarene zemiaky, alebo chlieb.<\/p>\n

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

Chcela som si urobit fazulovy salat. No a bezmyslienkovite som vysypala na namocenie pol sacku velkych bielych bobov. Po nabobtani a uvareni\u00a0 som mala peknu hrbu fazule. A tak som sa s nou vysporiadala takto. \u010cas pr\u00edpravy:\u00a0\u00a0 60 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 2 porcie Suroviny: Dva hrubsie platy krkovicky hrubozrnna sol, cerstvo mlete […]<\/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":[3],"tags":[],"class_list":["post-5660","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1ti","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5660","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=5660"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5660\/revisions"}],"predecessor-version":[{"id":5670,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5660\/revisions\/5670"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}