{"id":6893,"date":"2017-06-24T00:14:26","date_gmt":"2017-06-23T22:14:26","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6893"},"modified":"2020-08-12T11:35:24","modified_gmt":"2020-08-12T09:35:24","slug":"zapecene-syrove-cestoviny-s-chrumkavym-orechovym-povrchom","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6893","title":{"rendered":"Zape\u010den\u00e9 syrov\u00e9 cestoviny s chrumkav\u00fdm orechov\u00fdm povrchom"},"content":{"rendered":"

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

Nem\u00f4\u017eem si pom\u00f4c\u0165, ale \u010desk\u00fd jazyk m\u00e1 z m\u00f4jho poh\u013eadu ove\u013ea viac v\u00fdrazov\u00fdch trefn\u00fdch slov, ako slovensk\u00fd. \u010ce\u0161tina je tak\u00e1 jadrnej\u0161ia a na ve\u013ea jej slov neexistuje\u00a0 slovensk\u00fd ekvivalent, ktor\u00fd by ich vystihoval. Keby som p\u00edsala tento recept po \u010desky, tak bez najmen\u0161ieho zav\u00e1hania by som nap\u00edsala….“s\u00a0 orechovou krustou“.
\nKa\u017ed\u00fd si okam\u017eite vie predstavi\u0165, \u010do to t\u00e1 krusta je. Nie\u010do chrumkav\u00e9 a tenk\u00e9 a krehk\u00e9
\nNo a ako by ste t\u00fa krustu prelo\u017eili do sloven\u010diny?
\nS k\u00f4rkou????
\nBo\u017ee…k\u00f4rka…to nevystihuje t\u00fa krustu.
\nK\u00f4rka\u00a0 evokuje pevn\u00fd chlebov\u00fd povrch a po pr\u00edpade e\u0161te aj na tvrdom syre.
\n\u0160krupina?
\nCestoviny s orechovou \u0161krupinou.. Nejako sa neviem s t\u00fdm stoto\u017eni\u0165.
\nPr\u00edkrov?
\nTo je e\u0161te len blbos\u0165, vraj pr\u00edkrov.
\nMne namojdu\u0161u najviac pr\u00e1ce dalo pri tomto recepte, vymyslie\u0165 jeho meno tak, aby ho vystihoval. A tak vzniklo toto.
\nRecept mi poslal Dobr\u00fd Man\u017eel, zase pozeral Oliverov kan\u00e1l a jeho ob\u013e\u00fabenca Genara.
\nOn je ten Genaro vlastne \u00faplne oby\u010dajn\u00fd taliansky kuch\u00e1r, jeho recepty, nie s\u00fa ni\u010d\u00edm zvl\u00e1\u0161tne a s\u00fa ve\u013emi \u013eahko varite\u013en\u00e9. S\u00fa r\u00fdchle, z dostupn\u00fdch surov\u00edn a chutn\u00e9.
\nAle Genaro ma bav\u00ed, on sa vie v\u017edy tak nadchn\u00fa\u0165 aj z oby\u010dajn\u00e9ho cesnaku, orestovan\u00e9ho na masle. Op\u00ed\u0161e ho tak, ako keby to nebol oby\u010dajn\u00fd cesnak, ale prinajmen\u0161om manna nebesk\u00e1. A takto pristupuje ku v\u0161etk\u00fdm svojim „oby\u010dajn\u00fdm“ surovin\u00e1m a jedl\u00e1m.<\/p>\n

DM sa zase p\u00e1\u010di ako Genaro pri v\u0161etkom gestikuluje.
\nOn ke\u010f opisuje uvaren\u00fd zemiak…jeda moja….ten sa narozhadzuje rukami a do\u0161p\u00fali sa \u00fastami.
\nSkr\u00e1tka\u00a0 Genara m\u00e1me radi\u00a0 a d\u00fafam, \u017ee V\u00e1m bude chuti\u0165 aj tento jeho „oby\u010dajn\u00fd recept“<\/p>\n

 <\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 30 min<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 5 porci\u00ed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g cestoviny vreten\u00e1
\n150 g dobr\u00e1 kvalitn\u00e1 brav\u010dov\u00e1 \u0161unka
\n4 druhy syra cca 320 g
\n100 g parmez\u00e1n
\n3 PL str\u00fahanka
\nhrs\u0165 vla\u0161sk\u00fdch orechov…cca 40 g
\n3 PL olivov\u00fd olej
\nhruda masla<\/p>\n

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

Postup<\/h2>\n

Raz som k\u00fapila oby\u010dajn\u00e9 lacn\u00e9 cestoviny. Tak som si pomyslela, \u017ee n\u00e1m bude \u00faplne jedno, \u017ee \u010di budeme jes\u0165 cestoviny drah\u00e9 , alebo lacn\u00e9, \u017ee v tom nem\u00f4\u017ee by\u0165 nejak\u00fd rozdiel.
\nAch! takto sa m\u00fdli\u0165.
\nTie lacn\u00e9 sa mi norm\u00e1lne rozvarili do vody, ako keby sa zmen\u0161ili…ja to nech\u00e1pem….a neudr\u017eali si\u00a0 vonkoncom svoj tvar…no to bolo tak\u00e9 hnusn\u00e9 \u017ee a\u017e…a tak u\u017e nerob\u00edm v\u00fdnimky a kupujem z\u00e1sadne cestoviny kvalitn\u00e9.
\nNa tento recept pou\u017eijeme z\u00e1sadne vreten\u00e1. Nemusia by\u0165 ochuten\u00e9, ako tie moje….ale skr\u00e1tka…pou\u017eite vreten\u00e1.
\nNo a \u010do sa t\u00fdka syra….ja som pou\u017eila 4 druhy a ka\u017ed\u00fd mal pribli\u017ene 80 g.
\nSyr som nejako nerozli\u0161ovala, dajte si tak\u00fd, ktor\u00fd V\u00e1m chut\u00ed. Keby som to varila len pre m\u0148a tak by som tam dala aj syr so zelenou ples\u0148ou, ale ten DM nem\u00e1 r\u00e1d, tak\u017ee som dala nejak\u00e9 4 druhy, ktor\u00e9 mali v samo\u0161ke.
\nJaj…..e\u0161te toto…pros\u00edm…hlavne tam ned\u00e1vajte taven\u00fd roztierate\u013en\u00fd syr…videla som, \u017ee niekto tak rob\u00ed om\u00e1\u010dku….toto si fakt neviem predstavi\u0165.<\/p>\n

D\u00e1me vari\u0165 cestoviny do vriacej vody a prid\u00e1me ly\u017ei\u010dku soli…m\u00e1m tak vysk\u00fa\u0161an\u00e9, \u017ee ich var\u00edm 10 min\u00fat.
\nMedzit\u00fdm do hlbokej panvici, alebo kastr\u00f3la, d\u00e1me roztopi\u0165 hrudku masla…asi ako men\u0161ie vajce. \u0160unku nakr\u00e1jame na kocky a d\u00e1me ju restova\u0165 na maslo. K\u00fdm sa restuje, nakr\u00e1jame 4 druhy syra na kocky a parmez\u00e1n postr\u00fahame na malej slzi\u010dke.
\nKocky syra prid\u00e1me k \u0161unke a za\u010dneme mie\u0161a\u0165….ved\u013ea n\u00e1m vr\u00fa cestoviny, z tej vriacej vody odoberieme dve mal\u00e9 nabera\u010dky a vlejeme ju do syrov\u00e9ho kastr\u00f3la. Mie\u0161ame k\u00fdm sa syr neroztop\u00ed a m\u00e1me om\u00e1\u010dku.<\/p>\n

\"cestoviny<\/a> \"cestoviny<\/a>
\nCestoviny sa dovarili…zlejeme ich z vriacej vody a rovno, bez prem\u00fdvania ich vlo\u017e\u00edme do om\u00e1\u010dky. V\u0161etko d\u00f4kladne premie\u0161ame, aby sa syr dostal do ka\u017ed\u00e9ho cestovinov\u00e9ho z\u00e1hybu.
\nPek\u00e1\u010d d\u00f4kladne vytrieme maslom a z\u013eahka vysypeme str\u00fahankou.
\nDo pek\u00e1\u010da prelo\u017e\u00edme cestoviny a uhlad\u00edme povrch.
\nV\u00e4\u010d\u0161iu polovicu nastr\u00fahan\u00e9ho parmez\u00e1nu rozsypeme po cestovin\u00e1ch.
\nVla\u0161sk\u00e9 jadr\u00e1 nasek\u00e1me no\u017eom a prelo\u017e\u00edme do men\u0161ej misky. K jadr\u00e1m vsypeme ostatn\u00fd parmez\u00e1n a 3 PL str\u00fahanky. Lep\u0161ia by bola str\u00fahanka z \u010derstv\u00e9ho chleba, ale ja som mala len such\u00fa.. Str\u00fahanku, parmez\u00e1n a orechy zmie\u0161ame a pokrop\u00edme olivov\u00fdm olejom. Znovu premie\u0161ame a t\u00fato zmes rozlo\u017e\u00edme po cestovin\u00e1ch.
\nUhlad\u00edme a vlo\u017e\u00edme do vyhriatej r\u00fary na 180 stup\u0148ov. Zapek\u00e1me nejak\u00fdch 20 min\u00fat, alebo dovtedy k\u00fdm sa n\u00e1m neutvor\u00ed ….krusti\u010dka. :-).<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

Nech\u00e1me trochu vychladn\u00fa\u0165 a rozkr\u00e1jame na 4 a\u017e 5 porci\u00ed.<\/p>\n

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

 <\/p>\n

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

Nem\u00f4\u017eem si pom\u00f4c\u0165, ale \u010desk\u00fd jazyk m\u00e1 z m\u00f4jho poh\u013eadu ove\u013ea viac v\u00fdrazov\u00fdch trefn\u00fdch slov, ako slovensk\u00fd. \u010ce\u0161tina je tak\u00e1 jadrnej\u0161ia a na ve\u013ea jej slov neexistuje\u00a0 slovensk\u00fd ekvivalent, ktor\u00fd by ich vystihoval. Keby som p\u00edsala tento recept po \u010desky, tak bez najmen\u0161ieho zav\u00e1hania by som nap\u00edsala….“s\u00a0 orechovou krustou“. Ka\u017ed\u00fd si okam\u017eite vie predstavi\u0165, \u010do […]<\/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":[34],"tags":[],"class_list":["post-6893","post","type-post","status-publish","format-standard","hentry","category-cestoviny"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1Nb","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6893","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=6893"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6893\/revisions"}],"predecessor-version":[{"id":8773,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6893\/revisions\/8773"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}