{"id":8374,"date":"2019-10-30T16:45:15","date_gmt":"2019-10-30T14:45:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=8374"},"modified":"2019-10-30T16:47:22","modified_gmt":"2019-10-30T14:47:22","slug":"cestoviny-rigatoni-so-stavnatymi-klobaskami-v-cervenej-omacke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=8374","title":{"rendered":"Cestoviny rigatoni so \u0161\u0165avnat\u00fdmi klob\u00e1skami v \u010dervenej om\u00e1\u010dke"},"content":{"rendered":"

 <\/p>\n

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

Sv\u00e4tou pravdou je, \u017ee ke\u010f pristupujem k receptu, ktor\u00fd nepozn\u00e1m mus\u00edm prem\u00fd\u0161\u013ea\u0165 nad t\u00fdm, \u010di v surovin\u00e1ch, ktor\u00e9 uv\u00e1dza, nie je nejak\u00fd nezmysel.
\nAj tie najoverenej\u0161ie str\u00e1nky, niekedy urobia chybu. Sta\u010d\u00ed jeden preklep a sranda je na svete.
\nA st\u00e1va sa to aj mne. Pokia\u013e mi nap\u00ed\u0161e niekto, \u017ee sa mu nezd\u00e1 to a to , niet v\u010fa\u010dnej\u0161ieho \u010dloveka na tejto zemi, ako som ja. Hor\u0161ie je ke\u010f sa niekto spo\u013eahne na vysk\u00fa\u0161an\u00fd recept , je tam chyba a ne\u0161\u0165astie je na svete.
\nRaz mi p\u00edsala mlad\u00e1 pani, \u017ee miesto makovej plnky, ktor\u00fa robila pod\u013ea m\u00f4jho receptu, mala makov\u00e9 mlieko. Bola ve\u013emi nahnevan\u00e1 a pr\u00e1vom. S\u013e\u00fabila de\u0165om makov\u00fd kol\u00e1\u010d a ke\u010f\u017ee u\u017e nemala viac maku a obchod zavret\u00fd deti boli sklaman\u00e9. U\u017e neviem ktor\u00fd to to bol kol\u00e1\u010d, ani presne\u00a0 o ak\u00fa chybu,\u00a0 pri mno\u017estve mlieka,\u00a0 som urobila . Chybu som opravila a hanbila som sa ako jeden pes.
\nSpomenula som si na t\u00fato pani , ke\u010f som varila tento recept.
\nVidela som ho na kan\u00e1le Tasty na youtube<\/a> a ulo\u017eila si ho u\u017e d\u00e1vnej\u0161ie na vysk\u00fa\u0161anie.
\nKe\u010f sme sa po pol roku pres\u0165ahovali z vidieckej chaty naspa\u0165 do Mn\u00edchova, bolo to bo\u017eie dopustenie.
\nJa som nevedela \u010do sk\u00f4r.
\nPrekra\u010dovala som hory bato\u017einy, potrav\u00edn, notebookov,\u00a0 nazhroma\u017edenej po\u0161ty.\u00a0 Na balk\u00f3ne na m\u0148a kri\u010dali neo\u0161etren\u00e9 rastliny, z bytu zapr\u00e1\u0161en\u00fd n\u00e1bytok. Bolo treba vytriedi\u0165 sez\u00f3nne veci, preobliec\u0165 jesenn\u00e9 oblie\u010dky a neust\u00e1le pra\u0165 a ve\u0161a\u0165.\u00a0 Do toho dve dezorientovan\u00e9 ma\u010dky. To bolo stra\u0161n\u00e9.
\nA jes\u0165 bolo treba.
\nVarila som tak, aby to bolo \u010do najmenej pr\u00e1cne a toto sa mi videlo tak\u00e9 , \u017ee s t\u00fdm nemus\u00ed by\u0165 o\u0161tara.
\nAj ke\u010f som mala toho ve\u013ea, tak som si aspo\u0148 zbe\u017ene pre\u010d\u00edtala reakcie \u013eud\u00ed, \u010do to u\u017e uvarili\u00a0 a ka\u017ed\u00fd p\u00edsal, \u017ee musel prida\u0165 vodu a \u017ee to museli zjem\u0148ova\u0165.<\/p>\n

Tak som prem\u00fd\u0161\u013eala, \u017ee kde je chyba a na\u0161la som to. V p\u00f4vodnom rozpise p\u00edsalo, \u017ee sa m\u00e1 pou\u017ei\u0165 340 g paradajkovej pasty (pretlak). To je skr\u00e1tka stra\u0161ne ve\u013ea. Bu\u010f bol preklep v gram\u00e1\u017ei, alebo v surovine a nemal sa pou\u017ei\u0165 pretlak, ale pas\u00edrovan\u00e9 paradajky.
\nKe\u010f som si pustila video tak tam pou\u017eili paradajkov\u00fd pretlak a ke\u010f\u017ee som pas\u00edrovan\u00e9 paradajky aj tak nemala, tak som i\u0161la do toho pretlaku s t\u00fdm, \u017ee d\u00e1m ve\u013ek\u00fa polievkov\u00fa ly\u017eicu.
\nKe\u010f prem\u00fd\u0161\u013eam nad t\u00fdmi \u013eu\u010fmi, \u010do i\u0161li pod\u013ea predpisu, tak absol\u00fatne netu\u0161\u00edm, \u010do im z toho vy\u0161lo.
\nA pod\u013ea toho \u010do som \u010d\u00edtala, tak ich i\u0161lo pod\u013ea toho dos\u0165 ve\u013ea.
\nTak\u017ee d\u00e1vajte si v\u017edy pozor na to, pokia\u013e e\u0161te nem\u00e1te odhad a sk\u00fasenosti, jedna rada.
\nNiky ned\u00e1vajte suroviny, naraz, ale postupne.
\nPostupne za\u0161\u013eah\u00e1vajte puding do masla, postupne prilievajte tekutiny, postupne prid\u00e1vajte nav\u00e1\u017een\u00e9 suroviny a pozerajte \u010do v\u00e1m z toho vych\u00e1dza.
\nT\u00ed \u013eudia neurobia tie chyby n\u00e1ro\u010dky. St\u00e1va\u0165 by sa to nemalo, ale proste sa to stane.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:\u00a0 \u00a030 min\u00fat<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 \u00a0 3 a\u017e 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

5 brav\u010dov\u00fdch klob\u00e1siek na opekanie
\n350 g cestoviny rigatone<\/p>\n

Na om\u00e1\u010dku :
\n3 polievkov\u00e9 ly\u017eice olej
\n1 ve\u013ek\u00e1 cibu\u013ea
\n5 cesnakov\u00fdch str\u00fa\u010dikov
\n1 ve\u013ek\u00e1 ly\u017eica su\u0161en\u00fdch talianskych byliniek (oregano, bazalka, petr\u017elen a podobne)
\n1 naozaj ve\u013ek\u00e1 polievkov\u00e1 ly\u017eica paradajkov\u00fd pretlak, cca 80 g
\n400 g konzervovan\u00e9 paradajky v kock\u00e1ch
\n2 ve\u013ek\u00e9 polievkov\u00e9 ly\u017eice syr grana padano, alebo parmez\u00e1n
\n200 g \u010derstv\u00fd \u0161pen\u00e1t
\nso\u013e, \u010derstvo mlet\u00e9 korenie
\nhor\u00faca voda na dolievanie<\/p>\n

Postup<\/h2>\n

Ja ke\u010f var\u00edm om\u00e1\u010dku\u00a0 na cestoviny, tak v\u017edy d\u00e1vam vari\u0165 najprv vodu, v ktorej budem vari\u0165 tie cestoviny. Ke\u010f pozer\u00e1m talianskych kuch\u00e1rov v akcii, tak to tak robia a om\u00e1\u010dku podlievaj\u00fa pr\u00e1ve tou vriacou vodou, v ktorej sa varia cestoviny.
\nTak\u017ee d\u00e1me vari\u0165 vodu.
\nDo naozaj hlbok\u00e9ho kastr\u00f3la d\u00e1me rozohria\u0165 olej.
\n\u010cerstv\u00e9 klob\u00e1sky dobre ope\u010dieme do zlato hneda zo v\u0161etk\u00fdch str\u00e1n a odlo\u017e\u00edme bokom
\n\"\"<\/a><\/p>\n

 <\/p>\n

Do v\u00fdpeku prid\u00e1me drobn\u00e9 kocky o\u010distenej cibule a pl\u00e1tky cesnaku. Restujeme do sklovita a vo\u0148ava.
\nPrid\u00e1me su\u0161en\u00e9 talianske bylinky. Ja ich kupujem u\u017e mie\u0161an\u00e9, ak nem\u00e1te mie\u0161an\u00e9, tak pridajte po ly\u017ei\u010dke su\u0161en\u00e9 oregano, bazalku, petr\u017elenov\u00fa v\u0148a\u0165.
\nV\u0161etko poriadne premie\u0161ame.
\nPrid\u00e1me paradajkov\u00fd pretlak, znovu mie\u0161ame.
\nVznik\u00e1 n\u00e1m celkom hust\u00e1 konzistencia. T\u00fa nariedime\u00a0 nabera\u010dkou hor\u00facej vody , premie\u0161ame a prid\u00e1me konzervovan\u00e9 nasekan\u00e9 paradajky.
\nOpe\u010den\u00e9 klob\u00e1sky nakr\u00e1jame na kolieska a vlo\u017e\u00edme do om\u00e1\u010dky spolu so syrom.<\/p>\n

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

Premie\u0161ame a ak treba nariedime hor\u00facou vodou z variacich sa cestov\u00edn.
\nAk cestoviny nevar\u00edte, tak sta\u010d\u00ed voda z r\u00fdchlovarnej kanvice. \u010co u\u017e.<\/p>\n

Prikryjeme pokrievkou a dus\u00edme nejak\u00fdch desa\u0165 min\u00fat.
\nPo tejto dobe v\u0161etko skontrolujeme a prid\u00e1me umyt\u00e9 \u0161pen\u00e1tov\u00e9 listy.<\/p>\n

\"\"<\/a>
\nPreto som pripomenula ten hlbok\u00fd kastr\u00f3l, lebo k\u00fdm ten \u0161pen\u00e1t ne\u013eahne, tak je toho za pln\u00fd hrniec.
\nOpatrne premie\u0161ame, \u0161pen\u00e1t so syrom,\u00a0 zaprac\u00favame do om\u00e1\u010dky.
\nTeraz po pridan\u00ed grany a \u0161pen\u00e1tu budete vidie\u0165 ak\u00fa m\u00e1te konzistenciu om\u00e1\u010dky. Ak je ve\u013emi hust\u00e1, tak pridajte hor\u00facu vodu, ak sa V\u00e1m zd\u00e1 pririedka, tak pridajte granu.
\nPod\u013ea chuti oso\u013ete a pridajte \u010derstvo drven\u00e9 korenie.<\/p>\n

 <\/p>\n

\"\"<\/a>
\nDo om\u00e1\u010dky vmie\u0161ame uvaren\u00e9 cestoviny a pod\u00e1vame.
\nTie\u017e som si v\u0161imla, \u017ee Taliani k ak\u00e9muko\u013evek jedlu pod\u00e1vaj\u00fa \u010derstv\u00fd chlieb, alebo k\u00fasky bieleho pe\u010diva. Ke\u010f dojedia svoju porciu , tak t\u00fdm chlebom povytieraj\u00fa tanier. Ani jeden sa to nerozpakuje urobi\u0165 a v tomto pr\u00edpade n\u00e1m tie kolieska bagety, urobili v\u00fdborn\u00fa slu\u017ebu.
\nNa ten biely \u010derstv\u00fd chlieb, alebo bagetu nezabudnite a pridajte ich na st\u00f4l.<\/p>\n

Dobr\u00fa chu\u0165.<\/p>\n

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

  Sv\u00e4tou pravdou je, \u017ee ke\u010f pristupujem k receptu, ktor\u00fd nepozn\u00e1m mus\u00edm prem\u00fd\u0161\u013ea\u0165 nad t\u00fdm, \u010di v surovin\u00e1ch, ktor\u00e9 uv\u00e1dza, nie je nejak\u00fd nezmysel. Aj tie najoverenej\u0161ie str\u00e1nky, niekedy urobia chybu. Sta\u010d\u00ed jeden preklep a sranda je na svete. A st\u00e1va sa to aj mne. Pokia\u013e mi nap\u00ed\u0161e niekto, \u017ee sa mu nezd\u00e1 to a […]<\/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":[34],"tags":[],"class_list":["post-8374","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-2b4","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/8374","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=8374"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/8374\/revisions"}],"predecessor-version":[{"id":8389,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/8374\/revisions\/8389"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}