Verzia receptu s klob\u00e1skou<\/p><\/div>\r\n\r\n\r\n\r\n Cesnak ol\u00fapeme a nakr\u00e1jame na asi milimetrov\u00e9 pl\u00e1tky, pl\u00e1tky slaniny nakr\u00e1jame na asi trojmetrov\u00e9 rezan\u010deky. Cherry paradajky nakr\u00e1jame na polovice, ak m\u00e1me v\u00e4\u010d\u0161ie paradajky, na asi dvojcentimetrov\u00e9 k\u00fasky. Do hrnca d\u00e1me vari\u0165 vodu na cestoviny. Na panvicu d\u00e1me slaninu a na miernom plameni ju natop\u00edme. Ke\u010f trocha pust\u00ed mas\u0165, prid\u00e1me plame\u0148. V pr\u00edpade potreby m\u00f4\u017eeme pred slaninou da\u0165 na panvicu trocha oleja, ale ak m\u00e1te dobr\u00fa nepri\u013enav\u00fa panvicu, nie je to nutn\u00e9.<\/p>\r\n\r\n\r\n\r\n Ke\u010f sa slaninka za\u010dne pra\u017ei\u0165, prid\u00e1me cesnak a pravidelne mie\u0161ame. M\u00f4\u017eeme trocha ubra\u0165 plame\u0148. Po asi piatich min\u00fatach prid\u00e1me paradajky a dobr\u00fa \u0161tipku \u010dierneho korenia. Nie je nutn\u00e9, aby slaninka bola chrumkav\u00e1. Nesol\u00edme, doso\u013eujeme a\u017e nakoniec. Paradajky so slaninkou za ob\u010dasn\u00e9ho premie\u0161ania restujeme asi 5 min\u00fat. Chceme ich len dobre prehria\u0165, aby trocha pustili \u0161\u0165avu a z krajov sa za\u010dala odde\u013eova\u0165 \u0161upka (ak sme ju nechali). Nechceme ich rozvari\u0165.<\/p>\r\n\r\n\r\n\r\n Po\u010das varenia oberieme l\u00edstky petr\u017elenu z hrub\u00fdch stoniek (tie si m\u00f4\u017eeme necha\u0165 do v\u00fdvaru) a najemno ich nasek\u00e1me.<\/p>\r\n\r\n\r\n\r\n Ke\u010f zovrie voda, osol\u00edme ju a d\u00e1me vari\u0165 cestoviny. Ak sa paradajky za\u010dn\u00fa medzit\u00fdm rozv\u00e1ra\u0165, odstav\u00edme ich a znova za\u010dneme vari\u0165 tesne pred dovaren\u00edm cestov\u00edn. Ke\u010f s\u00fa cestoviny hotov\u00e9, odstav\u00edme ich a prid\u00e1me do panvice. Bu\u010f ich vyber\u00e1me sitom rovno z hrnca do panvice, alebo ich sced\u00edme, ale v takom pr\u00edpade najprv prid\u00e1me nabera\u010dkou do panvice poldeci a\u017e deci vody, v ktorej sa cestoviny varili (ak prid\u00e1vame cestoviny priamo z hrnca, sta\u010d\u00ed voda, ktor\u00e1 z nich ste\u010die). Cestoviny v \u017eiadnom pr\u00edpade nepreplachujeme. Cestoviny v panvici premie\u0161ame s ostatn\u00fdmi pr\u00edsadami a restujeme, k\u00fdm sa nevypar\u00ed pridan\u00e1 voda. Ochutn\u00e1me a pod\u013ea potreby osol\u00edme a okoren\u00edme. Nakoniec vmie\u0161ame petr\u017elenov\u00fa v\u0148a\u0165 a ihne\u010f pod\u00e1vame.<\/p>\r\n","protected":false},"excerpt":{"rendered":" Tento recept za\u010dal ako oby\u010dajn\u00e1 improviz\u00e1cia \u00e0 la \u010do dom dal. Ale zachutil mi, a odvtedy som ho robil u\u017e ve\u013eakr\u00e1t. Ke\u010f\u017ee sa pou\u017e\u00edvaj\u00fa \u010derstv\u00e9 paradajky, najlep\u0161ie je toto jedlo v lete. Vtedy s\u00fa prirodzene v sez\u00f3ne a s\u00fa teda najlep\u0161ie. Aj ke\u010f by som ho nevidel ako obed na hor\u00faci letn\u00fd de\u0148. Nie je to \u00faplne naj\u013eah\u0161ie jedlo. Sk\u00f4r je pod\u013ea m\u0148a vhodn\u00e9 na dni, ke\u010f sa v lete ochlad\u00ed a rozpr\u0161\u00ed, na \u013eah\u0161iu\u2026 \u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[178,152,171,174,150,153,179,154,73],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/863"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=863"}],"version-history":[{"count":17,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/863\/revisions"}],"predecessor-version":[{"id":1536,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/863\/revisions\/1536"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Cestoviny](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2022\/03\/cestoviny_so_slaninou_a_cherry_paradajkami.jpg\")
<\/a><\/p>\r\n\r\n\r\n\r\nTypy a rady<\/h3>\r\n\r\n\r\n\r\n
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![\"Cestoviny](\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2022\/03\/cestoviny_s_klobasou_a_cherry_paradajkami.jpg\")
<\/a>\u00a0Recept (2 porcie)<\/h3>\r\n\r\n\r\n\r\n
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