{"id":189,"date":"2008-04-25T14:42:08","date_gmt":"2008-04-25T13:42:08","guid":{"rendered":"http:\/\/pixy.cz\/pixynergia\/?p=189"},"modified":"2008-04-25T14:42:08","modified_gmt":"2008-04-25T13:42:08","slug":"desetiminutove-vareni-testoviny-se-smetanovou-omackou","status":"publish","type":"post","link":"https:\/\/www.pixy.cz\/pixynergia\/2008\/04\/25\/desetiminutove-vareni-testoviny-se-smetanovou-omackou","title":{"rendered":"Desetiminutov\u00e9 va\u0159en\u00ed: T\u011bstoviny se smetanovou om\u00e1\u010dkou"},"content":{"rendered":"\n

P\u0159em\u00fd\u0161lel jsem, co vlastn\u011b va\u0159\u00edm nej\u010dast\u011bji. Jedn\u00edm z\u00a0hlavn\u00edch\nfavorit\u016f jsou rozhodn\u011b t\u011bstoviny s\u00a0n\u011bjakou rychlou, obvykle smetanovou\nom\u00e1\u010dkou. Ty hutn\u011bj\u0161\u00ed, raj\u010datov\u00e9, obvykle pot\u0159ebuj\u00ed v\u00edc \u010dasu\u00a0\u2013\ntyhle fofrom\u00e1\u010dky<\/em> ale nejen\u017ee ho nevy\u017eaduj\u00ed, ony se del\u0161\u00ed\np\u0159\u00edprav\u011b vylo\u017een\u011b vzpouzej\u00ed. Tak\u017ee a\u010dkoli sem tam ud\u011bl\u00e1m i\u00a0n\u011bjakou\ntu bolognese<\/em>, co se pomaluje p\u0159evaluje pod poklic\u00ed t\u0159eba t\u0159i\nhodiny, nebo se vzepnu k\u00a0v\u00fdkonu a \u0161udl\u00e1m se s\u00a0n\u011bjak\u00fdmi masov\u00fdmi\nkuli\u010dkami<\/a>, ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f nen\u00ed \u010das na hrdinstv\u00ed a vol\u00edm rychlou\ncestu<\/a>.<\/p>\n\n

Kr\u00e1sn\u00e9 na tom je, \u017ee za\u010d\u00edn\u00e1m s\u00a0hozen\u00edm t\u011bstovin do vrouc\u00ed vody a po\nt\u011bch 8\u201310 minut\u00e1ch, co jim to trv\u00e1 do al dente<\/em>, je hotovo.\nA\u00a0je\u0161t\u011b lep\u0161\u00ed je variabilita: postup je v\u00a0z\u00e1sad\u011b stejn\u00fd, v\u00fdsledek\nklidn\u011b poka\u017ed\u00e9 jin\u00fd. Z\u00e1le\u017e\u00ed jen na tom, co si zrovna vyberu a co mi padne\npod nos. Z\u00a0n\u00e1sleduj\u00edc\u00edho seznamu si lze vybrat prakticky cokoli\u00a0\u2013 to, co\nby tam opravdu m\u011blo z\u016fstat, je zv\u00fdrazn\u011bno\u00a0tu\u010dn\u011b:<\/p>\n\n

    \n\t
  1. olivov\u00fd olej<\/strong> na rozeh\u0159\u00e1tou p\u00e1nev<\/li>\n\n\t
  2. rozpustit dv\u011b t\u0159i an\u010dovi\u010dky pro p\u0159\u00edjemn\u011b slanou chu\u0165 (nebo m\u00edsto\n\tnich pozd\u011bji pou\u017e\u00edt ryb\u00ed om\u00e1\u010dku)<\/li>\n\n\t
  3. cibule, najemno nasekan\u00e1, osma\u017eit dozlatova nebo jen do sklovata,\n\tpodle\u00a0chuti<\/li>\n\n\t
  4. na tenk\u00e9 nudli\u010dky nakr\u00e1jen\u00e1 \u0161unka, pancetta, sal\u00e1mov\u00e9 chorizo,\n\tparmsk\u00e1 \u0161unka nebo jam\u00f3n serrano, nebo prost\u011b n\u011bjak\u00fd sal\u00e1m<\/em>,\n\tp\u0159\u00edpadn\u011b rybi\u010dky (t\u0159eba sardinky nebo tu\u0148\u00e1k) z\u00a0plechovky; p\u0159idat tak\n\tv\u00a0polovin\u011b k\u00a0cibulce a dosma\u017eit s\u00a0n\u00ed<\/li>\n\n\t
  5. p\u0159ihodit n\u011bjakou sezonn\u00ed lah\u016fdku: hrst rukoly nebo \u0161pen\u00e1tov\u00fdch\n\tlist\u016f, pokr\u00e1jen\u00e9 pe\u010den\u00e9\n\tka\u0161tany<\/a>, p\u0159ep\u016flen\u00e1 cherry raj\u010d\u00e1tka, najemno nakr\u00e1jenou \u017elutou kapii,\n\t\u010derstvou bazalku, hrst zelen\u00e9ho hr\u00e1\u0161ku, su\u0161en\u00e1 raj\u010data, \u010derstv\u00e9\n\t\u017eampiony, h\u0159\u00edbky nebo li\u0161ky\u00a0\u2013 co d\u016fm a p\u0159\u00edroda pr\u00e1v\u011b d\u00e1 a na\u010d je\n\tzrovna\u00a0chu\u0165<\/li>\n\n\t
  6. najemno nasekan\u00e1 chilli papri\u010dka dod\u00e1 pikantn\u011bj\u0161\u00ed chu\u0165<\/li>\n\n\t
  7. pokr\u00e1jen\u00fd \u010desnek<\/strong>; p\u0159idat a\u017e ke konci sma\u017een\u00ed, aby\n\tnezho\u0159kl<\/li>\n\n\t
  8. nakr\u00e1jen\u00fd \u010di nal\u00e1man\u00fd s\u00fdr, nejl\u00e9pe m\u011bkk\u00fd, zraj\u00edc\u00ed, co se dob\u0159e\n\trozpou\u0161t\u00ed: gorgonzola \u010di n\u011bjak\u00fd modr\u00fd s\u00fdr<\/em>, camembert nebo brie,\n\tn\u011bjak\u00fd koz\u00ed, mozzarella \u010di cottage pro jemn\u011bj\u0161\u00ed v\u00fdsledek; nechat\n\t\u010d\u00e1ste\u010dn\u011b rozpustit (aby se nesma\u017eil!)<\/li>\n\n\t
  9. podl\u00edt b\u00edl\u00fdm v\u00ednem a nechat ho zase vyva\u0159it<\/li>\n\n\t
  10. zal\u00edt 10% smetanou (p\u0159\u00edp. jenom vodou z\u00a0t\u011bstovin) a nechat\n\tv\u0161e\u00a0spojit<\/li>\n\n\t
  11. p\u0159idat trochu su\u0161en\u00e9 bazalky, nebyla-li \u010derstv\u00e1<\/li>\n\n\t
  12. dochutit<\/strong> pep\u0159em, p\u0159\u00edpadn\u011b i\u00a0dosolit<\/li>\n\n\t
  13. sl\u00edt t\u011bstoviny a p\u0159ihodit je do p\u00e1nve<\/strong>; p\u00e1rkr\u00e1t\n\tprohodit a naserv\u00edrovat do \u0161irok\u00e9 misky, p\u0159\u00edpadn\u011b na\u00a0tal\u00ed\u0159<\/li>\n\n\t
  14. podle chuti postrouhat tvrd\u00fdm s\u00fdrem, nejl\u00e9pe parmaz\u00e1nem (ale n\u00e1\u0161\n\tGran Moravia<\/em> je taky dobr\u00e1\u00a0volba)<\/li>\n<\/ol>\n\n

    Rozhodn\u011b nen\u00ed nutn\u00e9 (a snad ani vhodn\u00e9) pou\u017e\u00edt v\u0161echno. Minul\u00fd t\u00fdden\njsme m\u011bli 1 + 3 + 5 (cherry raj\u010d\u00e1tka a bazalka) + 7 + 8 (niva) + 10, zat\u00edmco\ndneska 1 + 3 + 4 (zbytek \u0161unky a t\u0159i kole\u010dka choriza) + 6 (su\u0161en\u00e1 chili\npapri\u010dka) + 7 + 8 (jak\u00fdsi oby\u010dejn\u00fd blue cheese<\/em>) + 9 + 10 +\u00a011<\/p>\n\n

    Ono je to vlastn\u011b jedno. Hlavn\u00ed je to, \u017ee mezi za\u010d\u00e1tkem va\u0159en\u00ed a\nhotov\u00fdm ob\u011bdem neuplyne v\u00edc, ne\u017e je t\u011bch nejv\u00fd\u0161e deset minut, co\npot\u0159ebuj\u00ed k\u00a0uva\u0159en\u00ed t\u011bstoviny. A\u00a0to se mi\u00a0l\u00edb\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"

    P\u0159em\u00fd\u0161lel jsem, co vlastn\u011b va\u0159\u00edm nej\u010dast\u011bji. Jedn\u00edm z\u00a0hlavn\u00edch favorit\u016f jsou rozhodn\u011b t\u011bstoviny s\u00a0n\u011bjakou rychlou, obvykle smetanovou om\u00e1\u010dkou. Ty hutn\u011bj\u0161\u00ed, raj\u010datov\u00e9, obvykle pot\u0159ebuj\u00ed v\u00edc \u010dasu\u00a0\u2013 tyhle fofrom\u00e1\u010dky ale nejen\u017ee ho nevy\u017eaduj\u00ed, ony se del\u0161\u00ed p\u0159\u00edprav\u011b vylo\u017een\u011b vzpouzej\u00ed. Tak\u017ee a\u010dkoli sem tam ud\u011bl\u00e1m i\u00a0n\u011bjakou tu bolognese, co se pomaluje p\u0159evaluje pod poklic\u00ed t\u0159eba t\u0159i hodiny, nebo se … Pokra\u010dov\u00e1n\u00ed textu Desetiminutov\u00e9 va\u0159en\u00ed: T\u011bstoviny se smetanovou om\u00e1\u010dkou<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[22],"class_list":["post-189","post","type-post","status-publish","format-standard","hentry","category-od-plotny","tag-testoviny"],"_links":{"self":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":0,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/posts\/189\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/media?parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/categories?post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixy.cz\/pixynergia\/wp-json\/wp\/v2\/tags?post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}