{"id":6924,"date":"2017-07-09T09:05:42","date_gmt":"2017-07-09T07:05:42","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6924"},"modified":"2017-07-10T06:15:36","modified_gmt":"2017-07-10T04:15:36","slug":"gennarove-rychle-spagety","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6924","title":{"rendered":"Gennarove r\u00fdchle \u0161pagety"},"content":{"rendered":"

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

Neviem ako je to u mlad\u0161ej gener\u00e1cie, ale v tej mojej obstaro\u017enej ….ke\u010f gazdinka povie, \u017ee varila, alebo ide vari\u0165 \u0161pagety, resp. nejak\u00e9 cestoviny..tak sa na to pozer\u00e1 s tak\u00fdm, akokeby de\u0161pektom. Toto sa varieva, ke\u010f sa vraciame z dlh\u0161ej cesty domov a nem\u00e1me \u010das na „poriadne“ jedlo, toto sa varieva, ke\u010f je \u010dlovek tak leniv\u00fd, resp. chor\u00fd a nejako in\u00e1\u010d hendikepovan\u00fd , \u017ee na ni\u010d in\u00e9 nie s\u00fa sily. A toto varievaj\u00fa tak jedine za\u010d\u00ednaj\u00face kuch\u00e1rky. Za plnohodnotn\u00e9 cestoviny sa pova\u017eovali kapustn\u00e9 flia\u010dky a aj to, len za predpokladu, \u017ee tie cestovinov\u00e9 flia\u010dky boli uroben\u00e9 doma.\u00a0 Ak sa urobilo m\u00e4so s om\u00e1\u010dkou a k tomu kolienka…tak to okam\u017eite zn\u00ed\u017eilo rating kuch\u00e1rky.\u00a0 Takto som bola vychov\u00e1van\u00e1 aj ja….ak moja mali\u010dk\u00e1 dc\u00e9ra v Selciach referovala, \u017ee som urobila paprik\u00e1\u0161 s kolienkami…moja mamka okam\u017eite povedala….“no, len aby sa jej to od ruky odsr…o“ a aby sa mi to teda od ruky neodsie..o, tak som poctivo h\u00e1dzala pr\u00edlohov\u00e9 halu\u0161ky, kr\u00e1jala flia\u010dky a robila kysnut\u00fa kned\u013eu.
\nKe\u010f bol m\u00f4j Dobr\u00fd Man\u017eel prv\u00fd rok v Mn\u00edchove bezo m\u0148a, chodievali na obed k talianom. Ja som raz nevedela pochopi\u0165, \u017ee mu t\u00e1 pizza furt chut\u00ed a on ma ubezpe\u010doval, \u017ee tam nevaria len pizzu, ale aj cestoviny…tak nejako ma nepresved\u010dil..tak okrem pizze, furt cestoviny….ved to je v\u0161etko na jedno kopyto. Moja Dobr\u00e1 Cerka sa raz rozpr\u00e1vala s nejak\u00fdm Talianom o slovensk\u00fdch zvyklostiach\u00a0 a on sa p\u00fdtal, ak\u00e9 druhy cestovinov\u00fdch receptov pozn\u00e1…a ona mu hovor\u00ed…nejed\u00e1vam \u017eiadne \u0161pagety, \u017eiadnu\u00a0 pastu…..on na \u0148u vyvalil o\u010di a op\u00fdtal sa…Bo\u017ee a to \u010do potom jed\u00e1vate. Ja som mala predstavu, \u017ee cestoviny sa daj\u00fa robi\u0165 jedine s om\u00e1\u010dkou z mlet\u00e9ho m\u00e4sa, potom om\u00e1\u010dkou z h\u00fab a potom s ke\u010dupom a str\u00fahan\u00fdm syrom eidamom. Raz som bola u susedy a ona pr\u00e1ve robila ve\u010deru.. do \u0161pagiet premyt\u00fdch hor\u00facou vodou, dala kocky syrokr\u00e9mu, rozmie\u0161ala a dala\u00a0 e\u0161te ke\u010dup….
\nKe\u010f som sa do Mn\u00edchova pris\u0165ahovala, tak som DM za\u010dala varieva\u0165 obed do \u0161katu\u013eky a po nejakom polroku mi povedal, \u017ee by si u\u017e veru dal penne arrabbiata….tak som i\u0161la do obchodu a k\u00fapila hotov\u00fa om\u00e1\u010dku a kydla mu to k penne….tak zjedol, ale povedal, \u017ee to sa ani n\u00e1hou nepodob\u00e1 na t\u00fa od Talianov. Tak mi na\u0161iel rcp…vtedy e\u0161te gugl negugloval tak ako teraz a nebola datab\u00e1za rcp , pinterest neexistoval a o nejakom preklada\u010di som mohla len sn\u00edva\u0165. A urobila som svoje prv\u00e9 rag\u00fa arrabbiata<\/a>. Potom Carbonara<\/a> a ako tretie som sa nau\u010dila Emiliana<\/a>. Pri t\u00fdchto rcp som si nepripadala ako nani\u010d kuch\u00e1rka, preto\u017ee boli spr\u00e1vne slovensky\u00a0 hutn\u00e9. No a\u017e ke\u010f Jamie Oliver za\u010dal propagova\u0165 svojho dobr\u00e9ho kamo\u0161a talianskeho kuch\u00e1ra Gennara Contalda a na svojom variacom jutubovskom kan\u00e1le m\u00e1 plno talianskych rcp, som sa nau\u010dila, \u017ee tie Talianky s\u00fa vlastne super kuch\u00e1rky, vedeli uvari\u0165 za 10 min\u00fat skvel\u00e9 cestoviny, ktor\u00e9 chutili zaka\u017ed\u00fdm inak. A\u017e teraz v tejto dobe, ke\u010f sa t\u00e1 na\u0161a kl\u00edma podob\u00e1 tej tropickej talianskej, ke\u010f u\u017e nechod\u00edme r\u00faba\u0165 drevo a\u00a0 v\u010faka modern\u00fdm hra\u010dk\u00e1m m\u00e1me tak m\u00e1lo \u010dasu, vieme oceni\u0165 r\u00fdchle a \u013eahk\u00e9 a fresh recepty talianskej kuchyne.
\nJa ako odchovanec \u0165a\u017ekej a mastnej dom\u00e1cej kuchyne, kde sa nede\u013en\u00fd obed za\u010dal vari\u0165 v sobotu a dokon\u010dil v nedelu\u00a0 tesne pred dvan\u00e1stou, som sa fakt dlho nevedela zmieri\u0165 s t\u00fdmto \u0161t\u00fdlom varenia a teraz si ml\u00e1tim hlavu o m\u00far ….ja debil…ko\u013eko hor\u00facich dn\u00ed som prest\u00e1la pri spor\u00e1ku a vypr\u00e1\u017eala \u0161nicle, alebo piekla zemiaky na plechu ku krkovi\u010dke, alebo dve hodiny varila gul\u00e1\u0161 …Tento rcp mi poslal , ako inak DM a m\u00f4\u017eem poveda\u0165, \u017ee presne spad\u00e1 do tej kateg\u00f3rie……o 15 min\u00fat u\u017e jete a jete ve\u013emi dobr\u00e9 a kvalitn\u00e9 jedlo. S\u00fa vy\u0161e 30 stup\u0148ov\u00e9 teploty….u\u017e preto aby sme neboli o\u0161\u013eahan\u00e9 mastn\u00fdmi v\u00fdparmi a plynov\u00fdmi hor\u00e1kmi a m\u00e1te ten ist\u00fd iracion\u00e1lny pocit, \u017ee ste zl\u00e1 kuch\u00e1rka, ak dok\u00e1\u017eete\u00a0 o15 min\u00fat od za\u010diatku varenia sedie\u0165 za stolom a odd\u00e1va\u0165 sa jedlu, tak ten pocit ho\u010fte za hlavu….doma V\u00e1s isto pochv\u00e1lia a Vy m\u00f4\u017eete \u00eds\u0165 niekam k vode, o\u0161\u013eaha\u0165 sa \u010derstvej\u0161\u00edm vzduchom.
\nNap\u00edsanie tohto intra mi nam\u00f4jdu\u0161u trvalo dlh\u0161ie, ako to varenie……<\/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>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

 <\/p>\n

Tenk\u00e9 \u0161pagety pre 2 osoby
\n250 g Prosciutto, alebo in\u00e1 su\u0161en\u00e1 \u0161unka + p\u00e1r pl\u00e1tkov naviac
\n1 \u010derven\u00e1 hrubostenn\u00e1 paprika (zelen\u00fa nepou\u017e\u00edvajte)
\n1 men\u0161ia \u010derven\u00e1 cibu\u013ea
\n1 \u010derstv\u00e1 chilli paprika
\n1 zrel\u00e1 paradajka
\nzv\u00e4zok petr\u017elenovej v\u0148ate
\n2 PL str\u00fahan\u00fd parmaz\u00e1n
\n\u0161\u0165ava z pol citr\u00f3na
\n3 Pl olivov\u00fd olej<\/p>\n

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

Postup<\/h2>\n

Gennaro doporu\u010duje cestoviny, ktor\u00e9 vol\u00e1 taglieriny….ke\u010f ich ukazoval, pripadali mi ako hrub\u0161ie rezance, ktor\u00e9 s\u00fa dlh\u00e9 ako \u0161pagety. U n\u00e1s v samo\u0161ke ich nemali, tak som k\u00fapila tenk\u00e9 \u0161pagety.
\nD\u00e1me vari\u0165 vodu a var\u00edme cestoviny pod\u013ea n\u00e1vodu na obale. Je d\u00f4le\u017eit\u00e9 da\u0165 najsk\u00f4r vari\u0165 tie cestoviny, ako robi\u0165 om\u00e1\u010dku…..
\nCibu\u013eu nasek\u00e1me na tenk\u00e9 rebr\u00e1. \u010cerven\u00fa papriku o\u010dist\u00edme a nakr\u00e1jame na tenu\u010dk\u00e9 pr\u00fa\u017eky, chilli papriku tie\u017e. Paradajku rozkroj\u00edme , vyhod\u00edme komplet cel\u00e9 mokr\u00e9 vn\u00fatro a nakr\u00e1jame ju na mal\u00e9 kocky.
\nPr\u0161\u00fat, alebo in\u00fa su\u0161en\u00fa \u0161unku nakr\u00e1jame na kocky.\u00a0 Oravsk\u00fa, alebo anglick\u00fa slaninu nedoporu\u010dujem…ak u\u017e,\u00a0 tak rad\u0161ej potom nejak\u00fa \u0161unku, ktor\u00e1 ma tro\u0161ku tukov\u00e9ho okraju. V\u0161etko by malo by\u0165 kr\u00e1jan\u00e9 na tenu\u010dko.
\nNa hlbkej panvici rozohrejeme olej, prid\u00e1me rebr\u00e1 cibule a min\u00fatku mie\u0161ame, prid\u00e1me sladk\u00fa a chilli papriku, kocky \u0161unky. Premie\u0161ame a prid\u00e1me nabera\u010dku vriacej vody, v ktorej sa varia cestoviny. Nechceme aby bola zelenina a cibu\u013ea restovan\u00e1, chceme sk\u00f4r aby bola podusen\u00e1. Ni\u010d nesol\u00edme, preto\u017ee pr\u0161\u00fat a voda s\u00fa slan\u00e9. Ved\u013ea na malej panvi\u010dke, ope\u010dieme p\u00e1siky\u00a0 \u0161unky a nech\u00e1me odkvapka\u0165 na papierovom obr\u00fasku.
\nPodus\u00edme a prid\u00e1me e\u0161te trochu vriacej vody a nech\u00e1me dusi\u0165, k\u00fdm sa nedovaria cestoviny.
\nCestoviny priamo z hrnca, bez …bo\u017eeuchovaj….prem\u00fdvania, prelo\u017e\u00edme ku om\u00e1\u010dke..preto mus\u00ed by\u0165 t\u00e1 panvica hlbok\u00e1, aby sa sa n\u00e1m to zmestilo. V\u0161etko premie\u0161ame.. prid\u00e1me paradajkov\u00e9 kocky, nasekan\u00fd petr\u017elen. Ak sa n\u00e1m zdaj\u00fa \u0161pagety such\u00e9…tak e\u0161te pokrop\u00edme vodou zo \u0161pagiet a v\u0161etko poriadne prehrejeme.
\nPanvicu st\u00e1le nech\u00e1vame na zdroji tepla.
\nPrid\u00e1me str\u00fahan\u00fd parmez\u00e1n, premie\u0161ame….Gennaro v tejto f\u00e1ze e\u0161te pridal asi 1 ly\u017eicu panensk\u00e9ho olivov\u00e9ho oleja. Nakoniec zastrekneme citr\u00f3novou \u0161\u0165avou..
\nPrelo\u017e\u00edme na taniere a pokladieme upe\u010denou \u0161unkou.
\nDM sa nesiel dochv\u00e1li\u0165…nesmierne si pochva\u013eoval, \u017ee to nebolo „prevaren\u00e9“, \u017ee do \u010doho zahryzol to c\u00edtil…\u010di paprika, \u010di paradajka, ktor\u00e9 nestratili svoju chu\u0165, ale boli pritom m\u00e4kk\u00e9…no a ten citr\u00f3n V\u00e1m dod\u00e1 tak\u00fd letn\u00fd fresh pocit.
\nZa moju rodinu…top jedlo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Neviem ako je to u mlad\u0161ej gener\u00e1cie, ale v tej mojej obstaro\u017enej ….ke\u010f gazdinka povie, \u017ee varila, alebo ide vari\u0165 \u0161pagety, resp. nejak\u00e9 cestoviny..tak sa na to pozer\u00e1 s tak\u00fdm, akokeby de\u0161pektom. Toto sa varieva, ke\u010f sa vraciame z dlh\u0161ej cesty domov a nem\u00e1me \u010das na „poriadne“ jedlo, toto sa varieva, ke\u010f je \u010dlovek tak […]<\/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-6924","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-1NG","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6924","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=6924"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6924\/revisions"}],"predecessor-version":[{"id":6931,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6924\/revisions\/6931"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}