{"id":7494,"date":"2018-05-17T13:53:06","date_gmt":"2018-05-17T11:53:06","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7494"},"modified":"2018-05-17T14:14:37","modified_gmt":"2018-05-17T12:14:37","slug":"vyprazany-karfiol-zapeceny-v-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7494","title":{"rendered":"Vypr\u00e1\u017ean\u00fd karfiol zape\u010den\u00fd v om\u00e1\u010dke"},"content":{"rendered":"

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

K\u00fdm som \u017eila v Banskej Bystrici, vypr\u00e1\u017ean\u00fd karfiol mal nemenn\u00e9 pravidlo pr\u00edpravy. Karfiol uvari\u0165, necha\u0165 p\u00e1r ru\u017ei\u010diek vo vode, uvari\u0165 polievku s krupicov\u00fdmi halu\u0161kami\u00a0 a ostatn\u00e9 ru\u017ei\u010dky vypra\u017ei\u0165 v trojobale.
\nV\u0161etci milovali toto jedlo a v\u0161etci ho nen\u00e1videli\u00a0 pripravova\u0165.
\nKarfiol sa mi takmer v\u017edy uvaril pr\u00edli\u0161. A ten smrad v celom byte.
\nKe\u010f som za\u010dala oba\u013eova\u0165, tak bol v\u017edy e\u0161te hor\u00faci a to mi s\u0165a\u017eovalo u\u017e aj tak mizern\u00fa pr\u00e1cu.
\nOba\u013eova\u0165 hor\u00facu, m\u00e4kk\u00fa zeleninu bola prpla\u010dka, na jeho konci som mala obalen\u00e9 aj prsty a tvarovo just ako ten karfiol.
\nNezn\u00e1\u0161ala som to, nezn\u00e1\u0161ala. Ke\u010f som to rozoberala s kolegy\u0148ami, s kamar\u00e1tkami, so susedami, s rodinou, ka\u017ed\u00e1 jedna \u017eena to pocitovo brala presne tak isto ako ja.
\nMala som kamar\u00e1ta,\u00a0 b\u00e1bkoherca Rene\u010dka Krupansk\u00e9ho a ten poch\u00e1dza z Trnavy. Raz sme prech\u00e1dzali Trnavou a jeho mamka n\u00e1s pozvala k nim na obed. Urobila obrovsk\u00fa kopu vypr\u00e1\u017ean\u00e9ho patiz\u00f3nu. Ako dvadsa\u0165p\u00e4\u0165ro\u010dn\u00e1, som to jedla pvr\u00fdkr\u00e1t v \u017eivote a ne\u0161la som sa ho dojes\u0165. Bo\u017ee to bolo v\u00fdborn\u00e9.
\nDoteraz , aj po t\u00fdch tridsiatich rokoch, vid\u00edm pred sebou obrovsk\u00fd porcel\u00e1nov\u00fd podnos a na \u0148om naukladan\u00e9 podkovi\u010dky a ved\u013ea ve\u013ek\u00e1 porcel\u00e1nov\u00e1 misa a v nej mali\u010dk\u00e9 petr\u017elenov\u00e9 zemia\u010diky. A t\u00e1 chu\u0165!!!!!!!
\nChcela som to okam\u017eite zaradi\u0165 do n\u00e1\u0161ho jed\u00e1lni\u010dka, ale predstavte si to. V Banskej Bystrici sa patiz\u00f3n nepred\u00e1val a neviem, \u010di som vtedy nevystihla obdobie, ale patiz\u00f3n sa nepred\u00e1val ani na trhovisku.
\nA tak som sa vr\u00e1tila k tomu uvaren\u00e9mu prplav\u00e9mu karfiolu.
\nO nejak\u00fd rok, dva sme zaradili do pestovan\u00fdch plod\u00edn u n\u00e1s na z\u00e1hrade aj patiz\u00f3n. V\u0161etk\u00fdm chutil a tak sme prestali robi\u0165 vypr\u00e1\u017ean\u00fd karfiol .
\nE\u0161te pre \u00faplnos\u0165 dod\u00e1vam, \u017ee v Mn\u00edchove patiz\u00f3n dosta\u0165 len ve\u013emi ve\u013emi vz\u00e1cne, nos\u00edm si ho z \u010ciech, alebo Slovenska.
\nNo a sp\u00e4\u0165 ku karfiolu.
\nU\u017e som to tu viackr\u00e1t deklarovala, moja Dobr\u00e1 Svokra ten karfiol v\u00f4bec nepredvarila,\u00a0 oba\u013eovala ho norm\u00e1lne surov\u00fd.\u00a0 Nenorm\u00e1lne zjednodu\u0161enie. A bolo to super chutn\u00e9.\u00a0 Ke\u010f som to hovorila v pr\u00e1ci, tak kolegyne boli nad\u0161en\u00e9. Jedna to aj hne\u010f tak vypra\u017eila,\u00a0 no\u00a0 u nich v rodine vraj obrovsk\u00e9 sklamanie. \u017de im to bolo tvrd\u00e9 a vr\u00e1ti sa naspa\u0165 k p\u00f4vodn\u00e9mu \u0161t\u00fdlu . Nu\u017e, je pravda, \u017ee\u00a0 ten surov\u00fd treba vypr\u00e1\u017ea\u0165 dlh\u0161ie a asi to neodhadla.
\nV tom \u010dase, som pri\u0161la na to, \u017ee vypr\u00e1\u017ea\u0165 karfiol na plechu v r\u00fare, je jedna fant\u00e1zia.\u00a0 Raz som piekla v r\u00fare zemiaky a\u00a0 omylom som medzi ne polo\u017eila obalen\u00fa ru\u017ei\u010dku.\u00a0 Piekla sa tak dlho ako tie zemiaky, ale za ten omyl budem v\u010fa\u010dn\u00e1 do konca \u017eivota. Tak\u00a0 predpoklad\u00e1m, \u017ee som nebola jedin\u00e1, \u010do pri\u0161la pred t\u00fdmi 18 rokmi na t\u00fato mo\u017enos\u0165 vypr\u00e1\u017eania, nerob\u00edm si \u017eiadne z\u00e1sluhy,\u00a0 ale vtedy to v mojom okol\u00ed, \u0161iroko \u010faleko nerobil nikto. \u017diaden karfiolov\u00fd od\u00e9r, \u017eiadne st\u00e1tie pri panvici, \u00faspora oleja 99 percentn\u00e1. Skr\u00e1tka super.No a teraz naspa\u0165 k aktu\u00e1lnemu receptu.
\nKe\u010f som ho videla, tak som si povedala, \u017ee je to znovu nie\u010do nov\u00e9 a ani chv\u00ed\u013eu som nepochybovala, \u017ee to bude b\u00e1je\u010dn\u00e9 jedlo. A je a je a e\u0161te trikr\u00e1t je.
\nPristupovala som k tomu receptu, tak ako pristupujem k v\u0161etk\u00fdm receptom z Tasty.\u00a0 Na Tasty s\u00fa skvel\u00e9 videjk\u00e1 s varen\u00edm, ale ke\u010f sa nad t\u00fdm zamysl\u00edte, tie recetpy s\u00fa…..neviem ako to m\u00e1m nap\u00edsa\u0165. S\u00fa tak\u00e9 spr\u00e1vne americk\u00e9. Suroviny jedno cez druh\u00e9, pr\u00edli\u0161 ve\u013ea syra, pr\u00edli\u0161 ve\u013ea majon\u00e9zy, pr\u00edl\u0161 ve\u013ea tuku. \u00daplne zbyto\u010dn\u00e9 kombin\u00e1cie.
\nAle tento nie je zl\u00fd, v\u00e1\u017ene nie. Ja som sa teda najedla do popuku a\u00a0 DM zjedol. DM poznamenal, \u017eeby to nemuselo by\u0165 zape\u010den\u00e9 a mal na tanieri \u010dist\u00fd karfiol, ved\u013ea paradajkov\u00fa om\u00e1\u010dku a zemiaky. Dos\u0165 ma to prekvapilo, preto\u017ee som si bola ist\u00e1, \u017ee bude tak isto nad\u0161en\u00fd ako ja.
\nMysl\u00edm si, \u017ee viem kde je u neho probl\u00e9m. Tieto zape\u010den\u00e9 jedl\u00e1 s\u00fa najlep\u0161ie ke\u010f s\u00fa akokeby vychladnut\u00e9. Vtedy ve\u013emi vynikn\u00fa v\u0161etky chute. A DM m\u00e1 r\u00e1d v\u0161etko jedlo tak, \u017ee mu sp\u00e1lia \u00fasta.
\nDos\u0165 na tom, \u010do sa t\u00fdka m\u0148a,\u00a0 UR\u010cITE budem opakova\u0165 a DM si d\u00e1 z l\u00e1skou tie\u017e.<\/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 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Hl\u00e1vka karfiolu
\nM\u00faka, vajce, str\u00fahanka na trojobal
\nolej na vypra\u017eenie
\n1 ve\u013ek\u00e1 cibu\u013ea
\n5 str\u00fa\u010dikov cesnaku
\nDve ve\u013ek\u00e9\u00a0 polkilov\u00e9 plechovky zav\u00e1ran\u00fdch paradajok
\nVe\u013ek\u00e1 hrs\u0165 bazalky
\n1 bobkov\u00fd list
\n1 ly\u017ei\u010dka su\u0161en\u00e9 oregano
\n1 ly\u017ei\u010dka so\u013e + \u010derstvo drven\u00e9 korenie
\n1 ly\u017ei\u010dka su\u0161en\u00fd cesnakov\u00fd pr\u00e1\u0161ok
\n1 \u0161\u00e1lka syr parmez\u00e1n, alebo grana
\n2 hrudky syr mozzarella
\nmaslo a str\u00fahanka na vysypanie<\/p>\n

Postup<\/h2>\n

Najprv uvar\u00edme paradajkov\u00fa om\u00e1\u010dku.
\nCibu\u013eu a cesnak o\u0161\u00fapeme a nakr\u00e1jame na drobno. V hrnci rozohrejeme tri polievkov\u00e9 ly\u017eice oleja a podus\u00edme najprv cibu\u013eu a potom prid\u00e1me aj cesnak.
\nPrid\u00e1me dve ve\u013ek\u00e9 plechovky zav\u00e1ran\u00fdch paradajok. Pou\u017eila by som tie pokr\u00e1jan\u00e9, ale ich nemali, len tie cel\u00e9, o\u0161\u00fapan\u00e9. Nie je probl\u00e9m pou\u017ei\u0165 bu\u010f tak\u00e9 alebo tak\u00e9, akur\u00e1t tie nepokr\u00e1jan\u00e9 som v hrnci rozdrvila pu\u010d\u00edtkom na zemiaky.\u00a0 \"nakyp<\/a><\/p>\n

K paradajk\u00e1m prid\u00e1me su\u0161en\u00fd tymi\u00e1n a bobkov\u00fd list. D\u00e1me vari\u0165 na nejak\u00fa hodinu.
\nOm\u00e1\u010dka je zredukovan\u00e1. Ochut\u00edme ju so\u013eou, koren\u00edm, tymianom a su\u0161en\u00fdm cesnakom. Ja, poznaj\u00fac chute DM, som tam prihodila aj ly\u017eicu cukru. Nakoniec vmie\u0161ame ve\u013ek\u00fa hrs\u0165 nasekan\u00fdch bazalkov\u00fdch l\u00edstkov.<\/p>\n

 <\/p>\n

Karfiolu sa usilujeme nevyreza\u0165 hl\u00fab, preto\u017ee ten mus\u00ed dr\u017ea\u0165 pl\u00e1tky pokope.
\nKarfiol rovno polo\u017e\u00edme na hl\u00fab a re\u017eeme cca 2,5 cm pl\u00e1tky cez cel\u00fa hl\u00e1vku.<\/p>\n

\"nakyp<\/a>
\nKraje sa mi rozdrobili a tak som\u00a0 z nich uvarila k tomu aj v\u00fdborn\u00fa karfiolov\u00fa polievka s hr\u00e1\u0161kom a krupicov\u00fdmi halu\u0161kami.
\nKarfiolov\u00e9 pl\u00e1tky obal\u00edme v klasickom trojobale…m\u00faka, roz\u0161\u013eahan\u00e9 osolen\u00e9 vaj\u00ed\u010dko a str\u00fahanka.
\nNa rozohriatom oleji vypra\u017e\u00edme. Nie je cie\u013eom vypra\u017ei\u0165 ho do m\u00e4kka, ale len tak, aby sme mu urobili tmavozlat\u00fa krustu.<\/p>\n

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

Dno pek\u00e1\u010da vytrieme maslom a vysypeme str\u00fahankou.
\nNa dno rozprestrieme polovicu paradajkovej om\u00e1\u010dky, posypeme parmez\u00e1nom, alebo granou. Pokladieme vypra\u017een\u00fd karfiol.<\/p>\n

\"nakyp<\/a>
\nPokryjeme ho ostatkom om\u00e1\u010dky.
\nNa om\u00e1\u010dku pokladieme hrub\u0161ie pl\u00e1tky mozzarelly.<\/p>\n

\"nakyp<\/a>
\nVlo\u017e\u00edme do vyhriatej r\u00fary na 190 stup\u0148ov a pe\u010dieme 40 min\u00fat. Str\u00e1\u017ete si to pod\u013ea svojej r\u00fary.
\nKarfiolov\u00fd n\u00e1kyp nech\u00e1me trochu vychladn\u00fa\u0165 a pokr\u00e1jame na porcie. Hotov\u00e9 posypeme zelen\u00fdmi bylinkami.<\/p>\n

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

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n

Ulo\u017ei\u0165<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

K\u00fdm som \u017eila v Banskej Bystrici, vypr\u00e1\u017ean\u00fd karfiol mal nemenn\u00e9 pravidlo pr\u00edpravy. Karfiol uvari\u0165, necha\u0165 p\u00e1r ru\u017ei\u010diek vo vode, uvari\u0165 polievku s krupicov\u00fdmi halu\u0161kami\u00a0 a ostatn\u00e9 ru\u017ei\u010dky vypra\u017ei\u0165 v trojobale. V\u0161etci milovali toto jedlo a v\u0161etci ho nen\u00e1videli\u00a0 pripravova\u0165. Karfiol sa mi takmer v\u017edy uvaril pr\u00edli\u0161. A ten smrad v celom byte. Ke\u010f som za\u010dala […]<\/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":[2,1],"tags":[],"class_list":["post-7494","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1WS","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7494","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=7494"}],"version-history":[{"count":7,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7494\/revisions"}],"predecessor-version":[{"id":7508,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7494\/revisions\/7508"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}