{"id":301,"date":"2019-09-15T02:51:34","date_gmt":"2019-09-15T00:51:34","guid":{"rendered":"http:\/\/stanicek.com\/kucharka\/?p=301"},"modified":"2024-12-06T18:23:43","modified_gmt":"2024-12-06T17:23:43","slug":"bolognese","status":"publish","type":"post","link":"https:\/\/stanicek.com\/kucharka\/bolognese\/","title":{"rendered":"Bolognese"},"content":{"rendered":"\n<p>Rag\u00f9 bolognese neboli bolo\u0148sk\u00e1 om\u00e1\u010dka, nejzn\u00e1m\u011bj\u0161\u00ed om\u00e1\u010dka na t\u011bstoviny, nezbytn\u00e1 slo\u017eka lasagn\u00ed, velk\u00e1 dobrota. Na p\u0159\u00edpravu je ale pot\u0159eba si vyhrnout ruk\u00e1vy a vyhradit si celkem dost \u010dasu. Vyplat\u00ed se proto d\u011blat ji ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a co se nesn\u00ed hned, tak zamrazit. P\u00e1r s\u00e1\u010dk\u016f nebo krabi\u010dek s <em>bolo\u0148skou<\/em> v mraz\u00e1ku je pak poklad k nezaplacen\u00ed.<\/p>\n\n\n\n<p>Recept\u016f na bolo\u0148skou je v\u00edc ne\u017e v Bologni kucha\u0159\u016f. Podle n\u011bkter\u00fdch tam pat\u0159\u00ed mix hov\u011bz\u00edho a vep\u0159ov\u00e9ho, podle jin\u00fdch jen hov\u011bz\u00ed, n\u011bkte\u0159\u00ed \u0159\u00edkaj\u00ed dokonce jen vep\u0159ov\u00e9. N\u011bkdo tam mus\u00ed nezbytn\u011b m\u00edt klob\u00e1sky <em>salsiccia<\/em>, ve spoust\u011b recept\u016f jsou nezbytnou slo\u017ekou j\u00e1tra, jinde je ned\u00e1vaj\u00ed v\u016fbec\u2026 Nen\u00ed t\u0159eba se tr\u00e1pit, klidn\u011b si m\u016f\u017eeme bolo\u0148skou ud\u011blat poka\u017ed\u00e9 jinak. J\u00e1 ji ostatn\u011b ned\u011blal snad ani dvakr\u00e1t \u00fapln\u011b stejn\u011b \u2013 ale pokus\u00edm se d\u00e1t dohromady n\u011bjak\u00fd reprezentativn\u00ed recept, kter\u00fd bude zaru\u010den\u011b fungovat.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>cca 0,5 kg mlet\u00e9 <strong>hov\u011bz\u00ed<\/strong> p\u0159edn\u00ed (krk)<\/li><li>cca 0,5 kg mlet\u00e9 <strong>vep\u0159ov\u00e9<\/strong> (viz <a href=\"#veprove\" data-type=\"internal\" data-id=\"#veprove\">pozn.<\/a>)<\/li><li>300 g <strong>mrkve<\/strong><\/li><li>300 g \u0159ap\u00edkat\u00e9ho <strong>celeru<\/strong><\/li><li>200 g <strong>cibule<\/strong><\/li><li>1 litr raj\u010datov\u00e9 <strong>pasatty<\/strong> (pas\u00edrovan\u00e1 raj\u010data)<\/li><li>300 ml <strong>v\u00edna<\/strong> (lze \u010derven\u00e9 i b\u00edl\u00e9, hlavn\u011b dobr\u00e9!)<\/li><li>300 ml <strong>vody<\/strong> nebo <strong>v\u00fdvaru<\/strong><\/li><li>300 ml <strong>ml\u00e9ka<\/strong><\/li><li>2 <strong>bobkov\u00e9 listy<\/strong><\/li><li>\u010derstv\u011b nastrouhan\u00fd <strong>mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek<\/strong><\/li><li>3 l\u017e\u00edce olivov\u00e9ho <strong>oleje<\/strong><\/li><li>s\u016fl a pep\u0159<\/li><\/ul>\n\n\n\n<p>Bolo\u0148sk\u00e1 nen\u00ed a\u017e tak n\u00e1ro\u010dn\u00e1, jen vy\u017eaduje trochu p\u0159\u00edprav a spoustu p\u00e9\u010de. A \u010dasu na dlouh\u00e9 pomal\u00e9 va\u0159en\u00ed. Na p\u0159\u00edpravy a st\u00e1n\u00ed u plotny nen\u00ed v\u016fbec od v\u011bci si vyhradit aspo\u0148 hodinu. <\/p>\n\n\n\n<p>Prvn\u00edm krokem je <em>sofrito<\/em>, italsk\u00e1 \u201esvat\u00e1 trojice\u201c, z\u00e1klad v\u011bt\u0161iny om\u00e1\u010dek, rizot a spousty dal\u0161\u00edch j\u00eddel italsk\u00e9 kuchyn\u011b. Je to kombinace mrkve, \u0159ap\u00edkat\u00e9ho celeru a cibule (a p\u0159\u00edp. \u010desneku), nakr\u00e1jen\u00fdch na drobn\u00e9 kosti\u010dky, ope\u010den\u00e9 na olivov\u00e9m oleji. N\u011bkdy jen do sklovata, jindy \u2014 jako v tomto p\u0159\u00edpad\u011b \u2013&nbsp;a\u017e lehce dozlatova. Ale nikdy v\u00edc, <em>sofrito<\/em> nechceme op\u00e9ct dohn\u011bda jako z\u00e1klad na \u010desk\u00fd gul\u00e1\u0161 nebo brambora\u010dku.<\/p>\n\n\n\n<p><strong>Mrkev<\/strong> a <strong>\u0159ap\u00edkat\u00fd celer<\/strong> mus\u00edme o\u010distit a nakr\u00e1jet na drobn\u00e9 kosti\u010dky. <strong>Cibule<\/strong> oloupeme a nakr\u00e1j\u00edme na podobnou velikost. (Chyb\u00ed v\u00e1m tu \u010desnek? Do origin\u00e1ln\u00ed bolognese se ned\u00e1v\u00e1 \u2013 ale pokud ho r\u00e1di, klidn\u011b ho tam \u0161oupn\u011bte.)<\/p>\n\n\n\n<p><strong>Hov\u011bz\u00ed maso<\/strong> nakr\u00e1j\u00edme na men\u0161\u00ed kousky a nameleme na st\u0159edn\u00ed velikost \u2013 pokud doma nem\u00e1me ml\u00fdnek na maso, je lep\u0161\u00ed si naj\u00edt \u0159ezn\u00edka, co n\u00e1m vybran\u00e9 maso na po\u017e\u00e1d\u00e1n\u00ed pomele (opravdu takov\u00ed jsou). Balen\u00e9 mlet\u00e9 maso ze supermarketu je a\u017e posledn\u00ed zoufal\u00e1 mo\u017enost, kvalitou a chu\u0165ov\u011b se s \u010derstv\u011b namlet\u00fdm a n\u00e1mi osobn\u011b vybran\u00fdm kouskem masa ned\u00e1 srovnat. Kdy\u017e u\u017e, tak nejlep\u0161\u00ed variantou je n\u011bjak\u00fd opravdu kvalitn\u00ed polotovar na burgery. Ka\u017edop\u00e1dn\u011b chceme maso tu\u010dn\u011bj\u0161\u00ed, n\u011bjak\u00e9 \u00fapln\u011b such\u00e9, libov\u00e9 z k\u00fdty tady nen\u00ed vhodn\u00e9. Om\u00e1\u010dka se va\u0159\u00ed pomalu a dlouho a v\u0161echen tuk a kolagen z masa se za tu dobu rozpust\u00ed a daj\u00ed om\u00e1\u010dce skv\u011blou chu\u0165. Ide\u00e1ln\u00ed je pou\u017e\u00edt hov\u011bz\u00ed krk, p\u0159\u00edpadn\u011b kli\u017eku nebo o\u0159ez. <\/p>\n\n\n\n<p id=\"veprove\">Mlet\u00e9 <strong>vep\u0159ov\u00e9 maso<\/strong> m\u016f\u017eeme nahradit neuzenou slaninou (pancetta), syrovou klob\u00e1skou salsiccia (vym\u00e1\u010dkout obsah ze st\u0159\u00edvka), p\u0159\u00edp. ubrat nebo ned\u00e1vat v\u016fbec \u2013 v tom p\u0159\u00edpad\u011b p\u0159im\u011b\u0159en\u011b p\u0159id\u00e1me hov\u011bz\u00edho, aby bylo masa celkem p\u0159ibli\u017en\u011b kilo.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"870\" height=\"515\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/beef-mince-e1568509210824.jpg\" alt=\"\" class=\"wp-image-307\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/beef-mince-e1568509210824.jpg 870w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/beef-mince-e1568509210824-640x379.jpg 640w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/beef-mince-e1568509210824-768x455.jpg 768w\" sizes=\"auto, (max-width: 870px) 100vw, 870px\" \/><figcaption>Hov\u011bz\u00ed maso chceme tu\u010dn\u011bj\u0161\u00ed<\/figcaption><\/figure>\n\n\n\n<p>Hlubok\u00fd t\u011b\u017ek\u00fd hrnec nebo hlubokou p\u00e1nev rozeh\u0159ejeme a nalijeme olivov\u00fd olej. P\u0159id\u00e1me mrkev s celerem a za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9k\u00e1me spole\u010dn\u011b asi 10 minut. Pak p\u0159id\u00e1me cibuli a restujeme d\u00e1l, dokud zelenina nezezl\u00e1tne. Tohle se nesm\u00ed o\u0161idit. Trv\u00e1 to dlouho, ale dob\u0159e ope\u010den\u00e1 zelenina se n\u00e1m odm\u011bn\u00ed na chuti om\u00e1\u010dky. Opravdu mus\u00edme vydr\u017eet, dokud zelenina neza\u010dne aspo\u0148 tro\u0161ku m\u011bnit barvu do tmava.<\/p>\n\n\n\n<p>Pak p\u0159id\u00e1me po \u010d\u00e1stech mlet\u00e9 maso. P\u00e1nev je pot\u0159eba m\u00edt po\u0159\u00e1dn\u011b rozp\u00e1lenou, aby se maso opeklo a neza\u010dalo pou\u0161t\u011bt \u0161\u0165\u00e1vu a dusit se. Pokud m\u00e1me mo\u017enost, m\u016f\u017eeme si ho osma\u017eit p\u0159edem na druh\u00e9 velk\u00e9 p\u00e1nvi vedle a pak jej p\u0159idat k ope\u010den\u00e9 zelenin\u011b.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/ground-beef-tacos-9-800x1200.jpg\" alt=\"\" class=\"wp-image-303\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/ground-beef-tacos-9-800x1200.jpg 800w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/ground-beef-tacos-9-427x640.jpg 427w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/ground-beef-tacos-9-768x1152.jpg 768w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/ground-beef-tacos-9.jpg 1200w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>Sm\u011bs podlijeme v\u00ednem, nech\u00e1me vyva\u0159it alkohol, pak p\u0159id\u00e1me raj\u010data (passatu) a vodu nebo v\u00fdvar (m\u016f\u017eeme vypl\u00e1chnout plechovky\/sklenice od raj\u010dat), bobkov\u00e9 listy a m\u016f\u017eeme p\u0159idat nastrouhan\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek (tak dv\u011b t\u0159i \u0161petky). Dochut\u00edme sol\u00ed a pep\u0159em.<\/p>\n\n\n\n<p>D\u016fkladn\u011b prom\u00edch\u00e1me, p\u0159ivedeme k varu a st\u00e1hneme teplotu na minimum, aby om\u00e1\u010dka jen lehce probubl\u00e1vala. A takhle ji nech\u00e1me pomali\u010dku t\u00e1hnout. Minim\u00e1ln\u011b hodinu, pokud opravdu sp\u011bch\u00e1me. Rad\u011bji ale aspo\u0148 2 hodiny. Ov\u0161em pokud si to m\u016f\u017eeme \u010dasov\u011b dovolit a chceme si u\u017e\u00edt maximum chuti, d\u00e1me om\u00e1\u010dce 3\u20134 hodiny. Ob\u010das prom\u00edchneme, aby se nep\u0159ichytila na dno. Kdyby se om\u00e1\u010dka moc vyva\u0159ila a zhoustla, dolijeme trochu vody.<\/p>\n\n\n\n<p>Na posledn\u00ed p\u016fl hodiny va\u0159en\u00ed p\u0159id\u00e1me ml\u00e9ko, dolad\u00edme slanost a hotovo. Pokud si to m\u016f\u017eeme dovolit, nech\u00e1me rag\u00fa odpo\u010dinout do druh\u00e9ho dne, je je\u0161t\u011b lep\u0161\u00ed ne\u017e \u010derstv\u011b dova\u0159en\u00e9.<\/p>\n\n\n\n<p>Pou\u017e\u00edv\u00e1me nej\u010dast\u011bji do lasagn\u00ed a na t\u011bstoviny. Nejl\u00e9pe se k n\u00ed hod\u00ed tagliatelle (\u0161irok\u00e9 dlouh\u00e9 nudle). \u0160pagety s bolo\u0148skou jsou podivn\u00fd americk\u00fd v\u00fdmysl, nad kter\u00fdm si Italov\u00e9 leda tak klepou prstem na \u010delo\u2026 Pot\u0159ebujeme t\u011bstoviny, na kter\u00fdch ta om\u00e1\u010dka dr\u017e\u00ed, krom\u011b \u0161irok\u00fdch nudl\u00ed se daj\u00ed pou\u017e\u00edt i penne a jin\u00e9 tvary \u2014 \u0161pagety jsou na to ze v\u0161ech nejm\u00e9n\u011b vhodn\u00e9.<\/p>\n\n\n\n<p>Nebojte se ud\u011blat si dom\u00e1c\u00ed t\u011bstoviny, je to v podstat\u011b dost jednoduch\u00e9. Hrnek mouky vyklopit na v\u00e1l (nabo \u010dist\u00fd st\u016fl), uprost\u0159ed ud\u011blat d\u016flek, do n\u011bj rozklepnout jedno vaj\u00ed\u010dko a sm\u00edchat to dohromady. Pak to chvilku zpracov\u00e1vat, aby vzniklo hladk\u00e9 t\u011bsto, to rozv\u00e1let v\u00e1le\u010dkem (nebo t\u0159eba starou lahv\u00ed od v\u00edna) na co nejten\u010d\u00ed placku, tu srolovat a nakr\u00e1jet no\u017eem na nudle \u2013 tak, jak je chceme \u0161irok\u00e9. Pak se hod\u00ed do slan\u00e9 vrouc\u00ed vody a hotov\u00e9 jsou tak za dv\u011b t\u0159i minuty. [nap\u0159. <a href=\"https:\/\/www.biggerbolderbaking.com\/homemade-pasta-2-ingredient\/\">recept<\/a>]<\/p>\n\n\n\n<p>Uva\u0159en\u00e9 t\u011bstoviny po\u0159\u00e1dn\u011b sm\u00edch\u00e1me v m\u00edse s om\u00e1\u010dkou a nand\u00e1me na tal\u00ed\u0159 (je to lep\u0161\u00ed sm\u00edchat p\u0159edem, ne\u017e se s t\u00edm mordovat a\u017e na tal\u00ed\u0159i). M\u016f\u017eeme p\u0159idat strouhan\u00fd parmaz\u00e1n.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"845\" height=\"500\" src=\"http:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/417.jpg\" alt=\"\" class=\"wp-image-304\" srcset=\"https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/417.jpg 845w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/417-640x379.jpg 640w, https:\/\/stanicek.com\/kucharka\/wp-content\/uploads\/2019\/09\/417-768x454.jpg 768w\" sizes=\"auto, (max-width: 845px) 100vw, 845px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Rag\u00f9 bolognese neboli bolo\u0148sk\u00e1 om\u00e1\u010dka, nejzn\u00e1m\u011bj\u0161\u00ed om\u00e1\u010dka na t\u011bstoviny, nezbytn\u00e1 slo\u017eka lasagn\u00ed, velk\u00e1 dobrota. Na p\u0159\u00edpravu je ale pot\u0159eba si vyhrnout ruk\u00e1vy a vyhradit si celkem dost \u010dasu. Vyplat\u00ed se proto d\u011blat ji ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a co se nesn\u00ed hned, tak zamrazit. P\u00e1r s\u00e1\u010dk\u016f nebo krabi\u010dek s bolo\u0148skou v mraz\u00e1ku je pak poklad k [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[14,18,19,22,24,38,40],"class_list":["post-301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezarazene","tag-duseni","tag-hovezi","tag-italska","tag-maso","tag-omacka","tag-testoviny","tag-vareni"],"_links":{"self":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":8,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":508,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/posts\/301\/revisions\/508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media\/302"}],"wp:attachment":[{"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stanicek.com\/kucharka\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}