{"id":7919,"date":"2018-12-06T17:11:14","date_gmt":"2018-12-06T15:11:14","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=7919"},"modified":"2018-12-06T17:17:01","modified_gmt":"2018-12-06T15:17:01","slug":"cannelloni-plnene-bazalkovou-ricottou-zapecene-v-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=7919","title":{"rendered":"Cannelloni plnen\u00e9 bazalkovou ricottou, zape\u010den\u00e9 v om\u00e1\u010dke"},"content":{"rendered":"

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

Na Viano\u010dn\u00e9 sviatky sa chyst\u00e1me do BB. Pri tejto pr\u00edle\u017eitosti likvidujem v\u0161etko \u010do je v chladni\u010dke. Ricottu som mala p\u00f4vodne ur\u010den\u00fa na in\u00fd \u00fa\u010del, u\u017e si v\u00f4bec nepam\u00e4t\u00e1m \u010do som chcela z nej urobi\u0165.
\nMin\u00fa\u0165 som ju musela a tak som si na\u0161la tento recept. Je to recept, ktor\u00fd evokuje leto, dovolenku, Taliansko, more, biele v\u00edno.
\nNi\u010d z toho teraz doma nem\u00e1m.\u00a0 Len ten recept a ricottu a posledn\u00e9 cestovinov\u00e9 r\u00fary.
\nDobr\u00fd Man\u017eel ofrflal, to som vedela. Ale svorne sme to zjedli a mne to chutilo a DM neprek\u00e1\u017ealo, \u017ee to bude ma\u0165 aj na obed.
\nTak\u017ee \u00e1no, za m\u0148a \u00e1no.
\nA som si ist\u00e1, \u017ee keby tu bola Dobr\u00e1 \u0160vagrin\u00e1 s Julkou, tak n\u00e1m sa ani neujde. A rozhodla som sa, \u017ee bud\u00facu sobotu, ke\u010f budeme robi\u0165 v Selciach klob\u00e1sy<\/a>, tak im dvom toto uvar\u00edm.
\nNo a \u010do sa t\u00fdka ricotty. Je to taliansky pr\u00edrodn\u00fd syr. Nie, nie je to ani tvaroh, ani lu\u010dina. Ricotta nem\u00e1 \u017eiadnu chu\u0165 a tvaroh a podobn\u00e9 termizovan\u00e9 smotanov\u00e9 syry s\u00fa kyslast\u00e9.\u00a0 Samozrejme nevylu\u010dujem, \u017eeby sa tou lu\u010dinou nedala,\u00a0 t\u00e1to moja n\u00e1pl\u0148,\u00a0 nahradi\u0165.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:\u00a0\u00a0 60 min\u00fat
\n<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 hlbok\u00fd pek\u00e1\u010dik 25 x 25 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na n\u00e1pl\u0148 :
\n500 g ricotta
\n\u0161\u0165ava z polovice citr\u00f3na
\n2 str\u00fa\u010diky cesnaku
\nve\u013ek\u00e1 hrs\u0165 bazalkov\u00fdch l\u00edstkov
\n1 mal\u00e9 vajce
\n100 g detsk\u00e1 krupi\u010dka + krupi\u010dka na vysypanie pek\u00e1\u010dika
\n1 \u010dajov\u00e1 ly\u017ei\u010dka so\u013e
\n\u010derstvo mlet\u00e9 korenie
\nNa om\u00e1\u010dku\u00a0 :
\n1 cibu\u013ea
\n2 mrkvy
\n1 mesia\u010dik zeler
\n1 mal\u00fd petr\u017elen
\nve\u013ek\u00e1 ru\u017ei\u010dka brokolica (ak m\u00e1te)
\n400 g konzerva k\u00faskovan\u00fdch paradajok
\n500 ml voda, alebo ak m\u00e1te tak dobr\u00fd v\u00fdvar<\/p>\n

maslo na vymazanie pek\u00e1\u010dika
\n3 polievkov\u00e9 ly\u017eice olej
\n2 hrudky mozzarelly
\ncannelloni<\/p>\n

Postup<\/h2>\n

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

Bazalku nasek\u00e1me na k\u00fasky a cesnak o\u0161\u00fapeme.
\nRicottu vymie\u0161ame s mal\u00fdm vajcom a citr\u00f3novou \u0161\u0165avou. Ochut\u00edme ju so\u013eou, koren\u00edm. Prid\u00e1me nasekan\u00fa bazalku a prelisujeme k nej cesnak.
\nNakoniec zahust\u00edme krupi\u010dkou a odlo\u017e\u00edme bokom.
\nPriprav\u00edme si om\u00e1\u010dku.
\nZeleninu o\u010dist\u00edme a nasek\u00e1me na drobn\u00e9 kocky.
\nMala som poruke aj brokolicu, tak som pridala aj t\u00fa. M\u00f4\u017eeme prida\u0165 hoci\u010do zeleninov\u00e9 \u010do m\u00e1te, napr\u00edklad trochu hr\u00e1\u0161ku, mal\u00fd kaler\u00e1b a tak.
\nNa rozohriatom oleji podus\u00edme cibu\u013eu, prid\u00e1me posekan\u00fa zeleninu a dobre prehrejeme.
\nZalejeme k\u00faskami paradajok z konzervy.
\nPremie\u0161ame a nakoniec zalejeme hor\u00facou vodu, alebo hor\u00facim v\u00fdvarom.
\nV recepte sa uv\u00e1dza 400 ml, ale doporu\u010dujem 500 ml.
\n\"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Prid\u00e1me ly\u017ei\u010dku soli, \u010derstvo mlet\u00e9 korenie a ly\u017ei\u010dku su\u0161en\u00fdch talianskych byliniek.
\nDus\u00edme 10 min\u00fat.
\nR\u00faru zapneme na 200 stup\u0148ov.
\nHlbok\u00fd pek\u00e1\u010dik vytrieme maslom a z\u013eahka vysypeme krupi\u010dkou.
\nN\u00e1pl\u0148 naberieme do plniaceho s\u00e1\u010dku a pomocou neho pln\u00edme dut\u00e9 cestovinov\u00e9 r\u00fary.
\nR\u00farky kladieme ved\u013ea seba do pek\u00e1\u010dika<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Preddusen\u00fa om\u00e1\u010dku ochutn\u00e1me ak treba dochut\u00edme pod\u013ea svojej chuti a vlejeme ju rovnomerne do pek\u00e1\u010dika.
\nD\u00e1me piec\u0165.
\nPo 30 min\u00fatach pek\u00e1\u010dik vyberieme a po povrchu rozlo\u017e\u00edme napl\u00e1tkovan\u00fa mozzarellu.
\nPek\u00e1\u010dik vr\u00e1time do r\u00fary a dope\u010dieme e\u0161te\u00a0 10 – 15 min\u00fat.
\nPo vybrat\u00ed, nech\u00e1me trochu schladi\u0165, aby v\u0161etko trochu spevnelo.<\/p>\n

 <\/p>\n

\"\"<\/a>
\nPorcie pokr\u00e1jame a posypeme petr\u017elenovou v\u0148atkou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Na Viano\u010dn\u00e9 sviatky sa chyst\u00e1me do BB. Pri tejto pr\u00edle\u017eitosti likvidujem v\u0161etko \u010do je v chladni\u010dke. Ricottu som mala p\u00f4vodne ur\u010den\u00fa na in\u00fd \u00fa\u010del, u\u017e si v\u00f4bec nepam\u00e4t\u00e1m \u010do som chcela z nej urobi\u0165. Min\u00fa\u0165 som ju musela a tak som si na\u0161la tento recept. Je to recept, ktor\u00fd evokuje leto, dovolenku, Taliansko, more, biele […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[2,34],"tags":[],"class_list":["post-7919","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla","category-cestoviny"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-23J","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7919","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=7919"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7919\/revisions"}],"predecessor-version":[{"id":7933,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/7919\/revisions\/7933"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}