{"id":975,"date":"2020-03-23T17:10:31","date_gmt":"2020-03-23T16:10:31","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=975"},"modified":"2020-05-27T09:30:06","modified_gmt":"2020-05-27T08:30:06","slug":"rychle-cestoviny-s-fazulou-a-zeleninou","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/rychle-cestoviny-s-fazulou-a-zeleninou\/","title":{"rendered":"R\u00fdchle cestoviny s fazu\u013eou a zeleninou"},"content":{"rendered":"<p>Toto r\u00fdchle jedlo je in\u0161pirovan\u00e9 klasickou talianskou polievkou\/om\u00e1\u010dkou <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pasta_e_fagioli\">pasta e fagioli<\/a>. \u010co je tradi\u010dn\u00e9 jednoduch\u00e9 jedlo pozost\u00e1vaj\u00face z cestov\u00edn, fazule a r\u00f4znych region\u00e1lnych pr\u00edsad. Toto je ale jeho extr\u00e9mne r\u00fdchla verzia, ke\u010f\u017ee pou\u017eijeme konzervovan\u00fa fazu\u013eu. M\u00f4\u017eete pou\u017ei\u0165 tak\u00fa, ak\u00fa m\u00e1te pr\u00e1ve po ruke, ale pre najlep\u0161\u00ed v\u00fdsledok odpor\u00fa\u010dam fazu\u013eu v paradajkovej om\u00e1\u010dke, popr\u00edpade pe\u010den\u00e9 fazule (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Baked_beans\">baked beans<\/a>). Ak m\u00e1te fazu\u013eu neochuten\u00fa, odpor\u00fa\u010dam zlia\u0165 \u010das\u0165 alebo v\u0161etku \u0161\u0165avu a prida\u0165 <a href=\"https:\/\/www.lukulia.sk\/magazin\/paradajkova-omacka-marinara\/\">hotov\u00fa paradajkov\u00fa om\u00e1\u010dku<\/a> alebo ke\u010dup. Paradajkov\u00fd pretlak alebo konzervovan\u00e9 paradajky v tomto pr\u00edpade nie s\u00fa ve\u013emi dobre, preto\u017ee s\u00fa neochuten\u00e9 a potrebovali by dlh\u0161ie varenie a dochucovanie. Zelenina m\u00f4\u017ee by\u0165, ak\u00e1 je pr\u00e1ve k dispoz\u00edcii. V tomto recepte to bude jarn\u00e1 cibu\u013eka a paprika. Ale k\u013eudne m\u00f4\u017eete pou\u017ei\u0165 aj paradajky, hr\u00e1\u0161ok, kukuricu a podobne. Tento predpis je zhruba na <em>dve porcie<\/em> a d\u00e1 sa uvari\u0165 za <em>15 a\u017e 20 min\u00fat<\/em>. Je to iba z\u00e1kladn\u00fd recept, ktor\u00fd je s\u00edce ve\u013emi dobr\u00fd s\u00e1m o sebe, ale d\u00e1 sa vylep\u0161i\u0165 t\u00fdm, \u010do m\u00e1te pr\u00e1ve doma. \u010ci u\u017e str\u00fahan\u00fdm syrom, nakr\u00e1janou \u0161unkou alebo zvy\u0161kami pe\u010den\u00e9ho alebo varen\u00e9ho m\u00e4sa. Popr\u00edpade napr\u00edklad alebo olivami, kaparami alebo an\u010dovi\u010dkami, ak chcete osta\u0165 tematicky v stredomor\u00ed.<\/p>\n<p><em>Vysk\u00fa\u0161ajte tie\u017e nie\u010do tradi\u010dne slovensk\u00e9, <a href=\"https:\/\/www.lukulia.sk\/magazin\/ryza-s-kyslou-kapustou-a-klobasou\/\">ry\u017eu s kyslou kapustou a klob\u00e1skou<\/a>.<\/em><\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-987\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou.jpg\" alt=\"Cestoviny s fazu\u013eou a zeleninou\" width=\"1080\" height=\"721\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou.jpg 1080w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou-768x513.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou-1024x684.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/03\/cestoviny_s_fazulou_a_paprikou-150x100.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<h3>Recept<\/h3>\n<ul>\n<li>300g cestov\u00edn<\/li>\n<li>1 konzerva fazule v paradajkovej om\u00e1\u010dke<\/li>\n<li>1 paprika<\/li>\n<li>1 jarn\u00e1 cibu\u013eka, \u0161alotka alebo men\u0161ia cibu\u013ea (popr\u00edpade pod\u013ea chuti)<\/li>\n<li>oregano (pr\u00edpadne bazalka)<\/li>\n<li>\u010dierne korenie<\/li>\n<li>so\u013e<\/li>\n<\/ul>\n<p>Do hrnca d\u00e1me liter a pol (pre r\u00fdchlej\u0161ie varenie) a\u017e tri litre vody (pod\u013ea n\u00e1vodu), osol\u00edme ly\u017ei\u010dkou soli a privedieme k prudk\u00e9mu varu. Prid\u00e1me cestoviny a za ob\u010dasn\u00e9ho mie\u0161ania ver\u00edme.<\/p>\n<p>K\u00fdm n\u00e1m zovrie voda, nakr\u00e1jame jarn\u00fa cibu\u013eku na tenk\u00e9 kr\u00fa\u017eky. Ak pou\u017e\u00edvame \u0161alotku alebo cibu\u013eu nasek\u00e1me ich najemno. Papriku nakr\u00e1jame na asi pol centimetrov\u00e9 \u0161tvor\u010deky. Ke\u010f s\u00fa cestoviny skoro al dente (ke\u010f s\u00fa e\u0161te tvrd\u00e9, ale po rozkrojen\u00ed u\u017e nie je vidno v strede biely \u0161krobov\u00fd p\u00e1sik), zlejeme z nich skoro v\u0161etku vodu. Poldeci a\u017e deci vody nech\u00e1me v hrnci aj s cestovinami. Z toho d\u00f4vodu cestoviny neced\u00edme, ale len zlejeme s pokrievkou. V \u017eiadnom pr\u00edpade ich neprem\u00fdvame. Hrniec s cestovinami a vodu vr\u00e1time na spor\u00e1k na stredn\u00fd plame\u0148 a prid\u00e1me konzervu fazule s paradajkovou om\u00e1\u010dkou. Dochut\u00edme oreganom (popr\u00edpade bazalkou), asi pol a\u017e cel\u00fa \u010dajov\u00fa ly\u017ei\u010dku. Var\u00edme za pravideln\u00e9ho mie\u0161ania e\u0161te asi dve a\u017e \u0161tyri min\u00faty. D\u00f4vod pre\u010do to var\u00edme tak\u00fdmto sp\u00f4sobom je, \u017ee cestoviny, ke\u010f sa bud\u00fa dov\u00e1ra\u0165 spolu s om\u00e1\u010dkou a koren\u00edm, nasaj\u00fa do seba ich chu\u0165. Z\u00e1rove\u0148 sa voda, ktor\u00e1 ostala v hrnci, odpar\u00ed a \u0161krob, ktor\u00fd v nej nebol rozpusten\u00fd n\u00e1m om\u00e1\u010dku zahust\u00ed. Ke\u010f om\u00e1\u010dka zhustne a cestoviny s\u00fa m\u00e4kk\u00e9, odstav\u00edme ich z plame\u0148a, ochutn\u00e1me a pod\u013ea potreby dochut\u00edme so\u013eou a \u010diernym koren\u00edm. Prid\u00e1me cibu\u013eu a zeleninu, popr\u00edpade \u010fal\u0161ie pr\u00edsady, premie\u0161ame a nech\u00e1me e\u0161te dve a\u017e tri min\u00faty post\u00e1\u0165. Cibu\u013eka sa zapar\u00ed a strat\u00ed svoju ostr\u00fa chu\u0165. Znova ochutn\u00e1me a pod\u013ea potreby dochut\u00edme.<\/p>\n<p>Aj ke\u010f sa tento postup m\u00f4\u017ee niekomu na prv\u00e9 pre\u010d\u00edtanie zda\u0165 trocha komplikovan\u00fd, v skuto\u010dnosti je ve\u013emi jednoduch\u00fd. Len uvar\u00edme cestoviny, zlejeme ich; nie \u00faplne. Prid\u00e1me\u00a0fazu\u013eou s paradajkovou om\u00e1\u010dkou a e\u0161te trocha povar\u00edme. Odstav\u00edme. Prid\u00e1me zvy\u0161n\u00e9 pr\u00edsady, ktor\u00e9 nech\u00e1me u\u017e len prehria\u0165 zvy\u0161kov\u00fdm teplom a m\u00f4\u017eeme pod\u00e1va\u0165. Na tanieri m\u00f4\u017eeme dozdobi\u0165 str\u00fahan\u00fdm syrom, jarnou cibu\u013ekou alebo bylinkami.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Toto r\u00fdchle jedlo je in\u0161pirovan\u00e9 klasickou talianskou polievkou\/om\u00e1\u010dkou pasta e fagioli. \u010co je tradi\u010dn\u00e9 jednoduch\u00e9 jedlo pozost\u00e1vaj\u00face z cestov\u00edn, fazule a r\u00f4znych region\u00e1lnych pr\u00edsad. Toto je ale jeho extr\u00e9mne r\u00fdchla verzia, ke\u010f\u017ee pou\u017eijeme konzervovan\u00fa fazu\u013eu. M\u00f4\u017eete pou\u017ei\u0165 tak\u00fa, ak\u00fa m\u00e1te pr\u00e1ve po ruke, ale pre najlep\u0161\u00ed v\u00fdsledok odpor\u00fa\u010dam fazu\u013eu v paradajkovej om\u00e1\u010dke, popr\u00edpade pe\u010den\u00e9 fazule (baked beans). Ak m\u00e1te fazu\u013eu neochuten\u00fa, odpor\u00fa\u010dam zlia\u0165 \u010das\u0165 alebo v\u0161etku \u0161\u0165avu a prida\u0165 hotov\u00fa paradajkov\u00fa om\u00e1\u010dku alebo ke\u010dup. Paradajkov\u00fd\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/rychle-cestoviny-s-fazulou-a-zeleninou\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":987,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[152,156,155,73],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/975"}],"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=975"}],"version-history":[{"count":9,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/975\/revisions"}],"predecessor-version":[{"id":1088,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/975\/revisions\/1088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/987"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}