{"id":901,"date":"2016-03-15T17:18:24","date_gmt":"2016-03-15T17:18:24","guid":{"rendered":"http:\/\/www.food-4jazz.cz\/?p=901"},"modified":"2016-03-15T17:21:18","modified_gmt":"2016-03-15T17:21:18","slug":"moderni-cassoulet-s-jehnecimi-kolinky","status":"publish","type":"post","link":"http:\/\/www.food-4jazz.cz\/index.php\/2016\/03\/15\/moderni-cassoulet-s-jehnecimi-kolinky\/","title":{"rendered":"Modern\u00ed cassoulet s jehn\u011b\u010d\u00edmi kol\u00ednky"},"content":{"rendered":"
\"Modern\u00ed<\/a>
Modern\u00ed cassoulet s jehn\u011b\u010d\u00edmi kol\u00ednky<\/figcaption><\/figure>\n

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<\/div>\t
Modern\u00ed cassoulet s jehn\u011b\u010d\u00edmi kol\u00ednky<\/div>\t
2016-03-15 18:08:25<\/div>\t\t
Porce 4<\/span><\/div>
Toto je modern\u00ed a zjednodu\u0161en\u00e1 verze tradi\u010dn\u00edho francouzsk\u00e9ho pokrmu cassoulet. Cassoulet znamen\u00e1 bohat\u00e9 j\u00eddlo pomalu du\u0161en\u00e9 v jednom hrnci. Angli\u010dan\u00e9 maj\u00ed podobn\u00fd n\u00e1zev casserole. Jedn\u00e1 se o p\u016fvodn\u011b venkovsk\u00e9 j\u00eddlo z ji\u017en\u00ed Francie. P\u016fvodn\u00ed recept je n\u00e1ro\u010dn\u00fd na \u010das a pou\u017eit\u00e9 suroviny. Moje modern\u00ed verze je odleh\u010den\u00e1, ale po\u0159\u00e1d si zachov\u00e1v\u00e1 typick\u00e9 chut\u011b jehn\u011b\u010d\u00edho, b\u00edl\u00fdch fazol\u00ed a klob\u00e1sy. Tento typ pokrmu je nen\u00e1ro\u010dn\u00fd na p\u0159\u00edpravu, ale n\u00e1ro\u010dn\u00fd na v\u00fdb\u011br surovin. V\u00e1\u0161 cassoulet bude tak dobr\u00fd, jak dobr\u00e9 jsou v\u00fdchoz\u00ed suroviny. Skoro nejd\u016fle\u017eit\u011bj\u0161\u00ed je v\u00fdb\u011br klob\u00e1sky, kter\u00e1 se d\u00e1v\u00e1 \u00fapln\u011b nakonec, ale dod\u00e1 j\u00eddlu nadstavbu chuti. Vyb\u00edrejte proto pe\u010dliv\u011b. J\u00e1 pou\u017e\u00edv\u00e1m italskou klob\u00e1sku s feferonkou, kter\u00e1 dod\u00e1 cel\u00e9mu pokrmu na pikantnosti. \nStejn\u011b jako gul\u00e1\u0161 i toto j\u00eddlo je lep\u0161\u00ed, kdy\u017e maj\u00ed chut\u011b \u010das se rozle\u017eet. Proto si ho p\u0159iprav\u00edm ve\u010der a druh\u00fd den m\u00e1m o ob\u011bd postar\u00e1no.\nV p\u0159\u00edpad\u011b jehn\u011b\u010d\u00edho se mi osv\u011bd\u010dilo to z Nov\u00e9ho Z\u00e9landu (prod\u00e1v\u00e1 MAKRO). \nMlad\u00e9 jehn\u011b\u010d\u00ed je pln\u00e9 vitam\u00edn\u016f, m\u00e1 minimum tuku a spoustu zdrav\u00ed prosp\u011b\u0161n\u00e9ho kolagenu.\nDnes se kol\u00ednko s kost\u00ed tr\u010d\u00edc\u00ed vzh\u016fru py\u0161n\u00ed na menu t\u011bch nejlep\u0161\u00edch restaurac\u00ed, tak pro\u010d si ten luxus nedop\u0159\u00e1t taky.<\/div>\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
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
20 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
3 hr 20 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
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\u010cas na p\u0159\u00edpravu<\/div>\r\n\t\t\t
20 min <\/span><\/div>\r\n\t\t<\/div>\t\t
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Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
3 hr <\/span><\/div>\r\n\t\t<\/div>\t\t
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Celkov\u00fd \u010das<\/div>\r\n\t\t\t
3 hr 20 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
Ingredience<\/div>\t\t\t
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  1. 4 jehn\u011b\u010d\u00ed kol\u00ednka zadn\u00ed cca 1,4kg ( prod\u00e1vaj\u00ed se v balen\u00ed po 2 ks)<\/li>\t\t\t\t
  2. 50 g panchetti nebo slaniny<\/li>\t\t\t\t
  3. 2 st\u0159edn\u00ed cibule na v\u011bt\u0161\u00ed kosti\u010dky<\/li>\t\t\t\t
  4. 2 strou\u017eky \u010desneku na pl\u00e1tky<\/li>\t\t\t\t
  5. 120 g protlaku OTMA nebo jin\u00e9ho hust\u00e9ho protlaku<\/li>\t\t\t\t
  6. 2 bobkov\u00e9 listy<\/li>\t\t\t\t
  7. 1 v\u011btvi\u010dka \u010derstv\u00e9ho rozmar\u00fdnu a tymi\u00e1nu<\/li>\t\t\t\t
  8. 250 ml b\u00edl\u00e9ho v\u00edna (pravidlo: do j\u00eddla ned\u00e1vejte v\u00edno, kter\u00e9 byste sami nepili)<\/li>\t\t\t\t
  9. 1 l v\u00fdvaru nebo vody<\/li>\t\t\t\t
  10. 2 pikantn\u00ed klob\u00e1sy nakr\u00e1jen\u00e9 na kole\u010dka<\/li>\t\t\t\t
  11. 1 konzerva (400 g) b\u00edl\u00fdch fazol\u00ed okapan\u00fdch<\/li>\t\t\t\t
  12. olivov\u00fd olej<\/li>\t\t\t\t
  13. s\u016fl, pep\u0159<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
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    Na zahu\u0161t\u011bn\u00ed<\/div>\t\t\t
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    1. 1 l\u017e\u00edce m\u00e1sla<\/li>\t\t\t\t
    2. 70 g rozmixovan\u00e9ho toastov\u00e9ho chleba<\/li>\t\t\t\t
    3. 2 l\u017e\u00edce hladkolist\u00e9 petr\u017eelky<\/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. Nejl\u00e9pe se pro p\u0159\u00edpravu tohoto j\u00eddla hod\u00ed litinov\u00fd hrnec. Kol\u00ednka nemus\u00edte moc odbla\u0148ovat, aby p\u0159i dlouh\u00e9m du\u0161en\u00ed dr\u017eela pohromad\u011b. A\u017e budou hotov\u00e1, p\u016fjde to snadno.<\/li>\t\t\t\t
      2. Na olivov\u00e9m oleji ope\u010dte ze v\u0161ech stran osolen\u00e1 a opep\u0159en\u00e1 kol\u00ednka. To je d\u016fle\u017eit\u00e9, aby se maso zat\u00e1hlo a z\u016fstalo \u0161\u0165avnat\u00e9. Maso vyndejte na stranu a orestujte ve v\u00fdpeku cibuli, \u010desnek, panchettu 3 - 4 minuty do zlatova. P\u0159idejte tymi\u00e1n, rozmar\u00fdn, bobkov\u00fd list. Nechte rozvon\u011bt a p\u0159idejte protlak. Pozor, a\u0165 se v\u00e1m nep\u0159ichytne a po minut\u011b zalijte b\u00edl\u00fdm v\u00ednem a sva\u0159te asi na polovinu objemu. Potom p\u0159ilijte v\u00fdvar, vra\u0165te kol\u00ednka a duste p\u0159iklopen\u00e9 nejm\u00e9n\u011b 3 hodiny dom\u011bkka. J\u00e1 ztlumim plamen na minimum a nech\u00e1m dusit i 5 hodin. Ka\u017edou hodinu zkontrolujte a oto\u010dte kol\u00ednka.<\/li>\t\t\t\t
      3. Nakonec vyjm\u011bte kol\u00ednka, zvy\u0161te plamen a \u0161\u0165\u00e1vu op\u011bt zredukujte cca 15 minut. Ochutnejte a podle pot\u0159eby osolte. Pot\u00e9 ztlumte plamen, vm\u00edchejte fazole a klob\u00e1sku a proh\u0159ejte dal\u0161\u00edch 5 minut. Podle typu klob\u00e1s je m\u016f\u017eete tak\u00e9 vedle p\u0159edem osmahnout. J\u00e1 d\u00e1v\u00e1m p\u0159ednost t\u011bm, kter\u00e9 u\u017e jsou tepeln\u011b opracovan\u00e9.<\/li>\t\t\t\t
      4. Pokud p\u0159ipravujete cassoulet den dop\u0159edu, tak klob\u00e1sku a fazole p\u0159idejte, a\u017e budete j\u00eddlo oh\u0159\u00edvat. Doporu\u010duji tak\u00e9 p\u0159ed oh\u0159evem sebrat p\u0159ebyte\u010dn\u00fd tuk.<\/li>\t\t\t\t
      5. Cassoulet se tradi\u010dn\u011b zahu\u0161\u0165uje ope\u010denou strouhankou s petr\u017eelkou, ale j\u00e1 d\u00e1v\u00e1m p\u0159ednost p\u0159\u00edloze v podob\u011b \u010derstv\u00e9 bagety, kterou si ve \u0161\u0165\u00e1v\u011b nam\u00e1\u010d\u00edme a zahu\u0161t\u011bn\u00ed vynech\u00e1v\u00e1m.<\/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. Dal\u0161\u00ed mo\u017enost\u00ed jak cassoulet p\u0159ipravit, je vlo\u017eit j\u00eddlo v lit\u011bn\u00e9m hrnci do trouby. Nemus\u00edte zakr\u00fdvat, ale op\u011bt ka\u017edou hodinu maso ot\u00e1\u010dejte ve \u0161t\u00e1v\u011b. Nakonec m\u016f\u017eete posypat p\u0159ipravenou strouhankou a kr\u00e1tce zap\u00e9ct do zlatova.<\/li>\t\t\t\t
        2. V\u00fdbornou p\u0159\u00edlohou je \u010derstv\u00e1 bageta a such\u00e9 b\u00edl\u00e9 v\u00edno.<\/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_0189\"<\/a> \"DSC_0195\" \"DSC_0193\"<\/a> \"DSC_0187\"<\/a><\/p>\n
          \"Modern\u00ed<\/a>
          Modern\u00ed cassoulet s jehn\u011b\u010d\u00edmi kol\u00ednky<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

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