{"id":353,"date":"2016-01-23T18:52:54","date_gmt":"2016-01-23T18:52:54","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=353"},"modified":"2016-03-13T20:24:22","modified_gmt":"2016-03-13T20:24:22","slug":"saltimbocca-alla-romana","status":"publish","type":"post","link":"http:\/\/www.food-4jazz.cz\/index.php\/2016\/01\/23\/saltimbocca-alla-romana\/","title":{"rendered":"Saltimbocca alla Romana"},"content":{"rendered":"
\"Saltimbocca<\/a>
Saltimbocca alla Romana<\/figcaption><\/figure>\n

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<\/div>\t
Saltimbocca alla Romana<\/div>\t
2016-01-23 19:48:18<\/div>\t\t
Klasika, kter\u00e1 se nikdy neomrz\u00ed!! Telec\u00ed maso po \u0159\u00edmsku. Tady hraje prim \u0161alv\u011bj s parmskou \u0161unkou. Jedine\u010dn\u00e1 kombinace chut\u00ed.<\/div>\t
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<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
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Napsat hodnocen\u00ed<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit Recept<\/a><\/div>\t\t
Tisk<\/div>\t<\/div>\t
<\/div>\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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<\/div>\t\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
30 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
1 hr <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
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  1. 800 g telec\u00ed k\u00fdty<\/li>\t\t\t\t
  2. 200 g parmsk\u00e9 \u0161unky<\/li>\t\t\t\t
  3. l\u00edstky \u0161alv\u011bje<\/li>\t\t\t\t
  4. hladk\u00e1 mouka na obalen\u00ed<\/li>\t\t\t\t
  5. 4 dcl dobr\u00e9ho b\u00edl\u00e9ho v\u00edna<\/li>\t\t\t\t
  6. 400 ml v\u00fdvaru<\/li>\t\t\t\t
  7. m\u00e1slo, olivov\u00fd olej<\/li>\t\t\t\t
  8. \u010derstv\u011b mlet\u00e1 s\u016fl a pep\u0159<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Instrukce<\/div>\t\t\t
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    1. Telec\u00ed k\u00fdtu o\u010dist\u011bte a odbla\u0148te. Nakr\u00e1jejte na co nejten\u010d\u00ed pl\u00e1tky. Dob\u0159e rozklepejte. Aby se maso nepotrhalo, klepejte ho p\u0159es pevnou f\u00f3lii. Osol\u00edme, opep\u0159\u00edme.<\/li>\t\t\t\t
    2. Na ka\u017ed\u00fd pl\u00e1tek polo\u017e\u00edte pl\u00e1tek parmsk\u00e9 \u0161unky a l\u00edstek \u0161alv\u011bje. P\u0159ipevn\u011bte p\u00e1r\u00e1tkem. Obalte lehce v hladk\u00e9 mouce, p\u0159ebyte\u010dnou oklepejte.<\/li>\t\t\t\t
    3. Sma\u017e\u00edme na olivov\u00e9m oleji a to nejd\u0159\u00edve stranou se \u0161unkou. Proto\u017ee je maso hodn\u011b rozklepan\u00e9, trv\u00e1 to minutku. Jakmile m\u00e1 zlatavou barvu, obr\u00e1t\u00edme na druhou stranu. Po chvilce podlejeme v\u00ednem. Po\u010dk\u00e1me, a\u017e se vyva\u0159\u00ed alkohol a p\u0159ilijeme v\u00fdvar. Pova\u0159\u00edme kr\u00e1tce ve v\u00fdpeku, vlo\u017e\u00edme pl\u00e1tek m\u00e1sla a ihned pod\u00e1v\u00e1me.<\/li>\t\t\t\t
    4. Stejn\u00fdm postupem pokra\u010dujeme i u zbyl\u00fdch pl\u00e1tk\u016f, tak\u017ee si dob\u0159e rozvrhn\u011bte v\u00edno a v\u00fdvar.<\/li>\t\t\t\t
    5. Jako p\u0159\u00edloha se hod\u00ed bramborov\u00e1 ka\u0161e.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Pozn\u00e1mky<\/div>\t\t\t
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      1. Na rozklep\u00e1n\u00ed telec\u00edch pl\u00e1tku se v\u00fdborn\u011b hod\u00ed \"italsk\u00e1 pali\u010dka na maso\", kter\u00e1 je kulat\u00e1 a t\u011b\u017e\u0161\u00ed. Rozklep\u00e1vejte na\u0159\u00edznut\u00e9 pl\u00e1tky na okraj\u00edch sm\u011brem od st\u0159edu k okraj\u016fm.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
        Publikoval Jazz Queen<\/div>
        Kitchen Table http:\/\/www.food-4jazz.cz\/<\/div>\t\t<\/div>\r\n\t<\/div>\"DSC_9704\"<\/a> \"DSC_9701\"<\/a> \"DSC_9700\"<\/a> \"DSC_9699\"<\/a><\/p>\n
        \"Saltimbocca<\/a>
        Saltimbocca alla Romana<\/figcaption><\/figure>\n

        \"DSC_9705\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maso"],"_links":{"self":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/comments?post=353"}],"version-history":[{"count":2,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/353\/revisions"}],"predecessor-version":[{"id":884,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/posts\/353\/revisions\/884"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media\/209"}],"wp:attachment":[{"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/media?parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/categories?post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food-4jazz.cz\/index.php\/wp-json\/wp\/v2\/tags?post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}