{"id":989,"date":"2020-04-06T15:14:12","date_gmt":"2020-04-06T14:14:12","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=989"},"modified":"2021-09-20T22:04:00","modified_gmt":"2021-09-20T21:04:00","slug":"paradajkova-omacka-marinara","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/paradajkova-omacka-marinara\/","title":{"rendered":"Paradajkov\u00e1 om\u00e1\u010dka na cestoviny Marinara"},"content":{"rendered":"<p>Om\u00e1\u010dka marinara je jednoduch\u00e1 paradajkov\u00e1 om\u00e1\u010dka s cesnakom, <a href=\"https:\/\/www.lukulia.sk\/magazin\/tagy\/cibula\/\">cibu\u013eou<\/a> a bylinkami. T\u00e1to jej verzia je in\u0161pirovan\u00e1 marinara om\u00e1\u010dkou, ako ju varia americk\u00ed Taliani. Pou\u017e\u00edvam konzervovan\u00e9 paradajky, tak\u017ee sa d\u00e1 vari\u0165 celoro\u010dne. Kdesi na internete som \u010d\u00edtal odpor\u00fa\u010danie pou\u017e\u00edva\u0165 konzervy, kde s\u00fa paradajky v celku. Na tieto vraj konzerv\u00e1rne pou\u017e\u00edvaj\u00fa lep\u0161ie kusy paradajok, preto s\u00fa lep\u0161ie ako paradajky kr\u00e1jan\u00e9 alebo napr\u00edklad paradajkov\u00e1 dr\u0165. Ale kto vie, \u010di je to pravda. Pou\u017eitie \u010derstv\u00fdch paradajok by tie\u017e nemalo by\u0165 probl\u00e9m, ich len pre najlep\u0161\u00ed v\u00fdsledok asi bude treba o\u0161\u00fapa\u0165.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1011\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara.jpg\" alt=\"Om\u00e1\u010dka marinara\" width=\"1080\" height=\"721\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara.jpg 1080w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara-768x513.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara-1024x684.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/omacka_marinara-150x100.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Na varenie si treba vyhradi\u0165 nie\u010do cez hodinu. Pomal\u00fdm varen\u00edm docielime lep\u0161iu koncentr\u00e1ciou a prepojenie chut\u00ed. Samotn\u00e1 om\u00e1\u010dka sa d\u00e1 potom pou\u017ei\u0165 samozrejme na cestoviny, ale aj ako z\u00e1klad na pizzu alebo k m\u00e4su. Nieko\u013eko dn\u00ed sa d\u00e1 skladova\u0165 v chladni\u010dke a p\u00e1r t\u00fd\u017ed\u0148ov vydr\u017e\u00ed v mrazni\u010dke.<\/p>\n<div id=\"attachment_1012\" style=\"width: 1090px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara.jpg\"><img aria-describedby=\"caption-attachment-1012\" loading=\"lazy\" class=\"wp-image-1012 size-full\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara.jpg\" alt=\"Cestoviny s om\u00e1\u010dkou marinara\" width=\"1080\" height=\"721\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara.jpg 1080w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara-768x513.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara-1024x684.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/04\/cestoviny_s_omackou_marinara-150x100.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><p id=\"caption-attachment-1012\" class=\"wp-caption-text\">Cestoviny s om\u00e1\u010dkou marinara. Dobre uvaren\u00e1 om\u00e1\u010dka dr\u017e\u00ed na cestovin\u00e1ch.<\/p><\/div>\n<h3>Recept (dve a\u017e tri porcie)<\/h3>\n<ul>\n<li>2 stredne ve\u013ek\u00e9 cibule<\/li>\n<li>3 str\u00fa\u010diky cesnaku<\/li>\n<li>2 konzervy paradajok (po 400g)<\/li>\n<li>2 a pol ly\u017ei\u010dky oregana<\/li>\n<li>jedna v\u00e4\u010d\u0161ia alebo nieko\u013eko men\u0161\u00edch\u00a0vetvi\u010diek bazalky (alebo su\u0161en\u00e1)<\/li>\n<li>jeden a pol decilitra vody<\/li>\n<li>deciliter olivov\u00e9ho oleja<\/li>\n<li>so\u013e, \u010dierne korenie<\/li>\n<\/ul>\n<ul>\n<li>250-300g cestov\u00edn<\/li>\n<\/ul>\n<p>Cibu\u013eu a cesnak o\u010dist\u00edme. Cibu\u013eu nakr\u00e1jame na asi trojmilimetrov\u00e9 kocky. Jedna strana m\u00f4\u017ee by\u0165 aj dlh\u0161ia, teda tak\u00e9 rezan\u010deky. Cesnak nakr\u00e1jame na asi milimetrov\u00e9 pl\u00e1tky.<\/p>\n<p>Do \u0161ir\u0161ej panvica s vysok\u00fdmi okrajmi nalejeme asi deciliter oleja a trocha rozohrejeme na strednom plameni. Prid\u00e1me cesnak a cibu\u013eu, trocha osol\u00edme a pozvo\u013ena restujeme asi 10 min\u00fat. Pod\u013ea potreby m\u00f4\u017eeme ubra\u0165 plame\u0148.<\/p>\n<p>Ke\u010f cibu\u013ea a cesnak za\u010d\u00ednaj\u00fa chyta\u0165 farbu, prid\u00e1me konzervovan\u00e9 paradajky a jeden a pol decilitra vody. Tou m\u00f4\u017eeme vypl\u00e1chnu\u0165 konzervy. Prid\u00e1me dve ly\u017ei\u010dky oregana a bazalku (ak pou\u017e\u00edvame su\u0161en\u00fa, tak necel\u00fa ly\u017ei\u010dku), so\u013e, asi pol ly\u017ei\u010dky, a \u010dierne korenie. Premie\u0161ame a na strednom a\u017e miernej\u0161om plameni pozvo\u013ena var\u00edme za pravideln\u00e9ho mie\u0161ania.<\/p>\n<p>Om\u00e1\u010dka bude zoza\u010diatku trocha vodnat\u00e1 a nes\u00farod\u00e1. Postupne sa bude redukova\u0165 a paradajky sa bud\u00fa pomaly rozv\u00e1\u017ea\u0165. Po asi 20 min\u00fatach odkedy sme ich pridali, im v tom m\u00f4\u017eeme napom\u00f4c\u0165 a za\u010da\u0165 ich pri mie\u0161an\u00ed rozde\u013eova\u0165 vare\u0161kou. Na to je najlep\u0161ia vare\u0161ka s plochou hranou.<\/p>\n<p>Asi po \u0161tyridsiatich min\u00fatach od pridania paradajok by mala by\u0165 om\u00e1\u010dka zredukovan\u00e1 a homog\u00e9nna. Vyberieme vetvi\u010dky bazalky, ochutn\u00e1me, prid\u00e1me e\u0161te pol ly\u017ei\u010dky oregana, v\u00e4\u010d\u0161iu \u0161tipku bazalky a pod\u013ea chuti so\u013e a \u010dierne korenie, popr\u00edpade trocha cukru. Povar\u00edme e\u0161te min\u00fatu a m\u00f4\u017eeme pod\u00e1va\u0165 alebo pou\u017ei\u0165 pod\u013ea potreby. Kto chce, m\u00f4\u017ee om\u00e1\u010dku pred pod\u00e1van\u00edm aj rozmixova\u0165.<\/p>\n<p>Pri pod\u00e1van\u00ed s cestovinami je pre najlep\u0161\u00ed v\u00fdsledok potrebn\u00e9 ma\u0165 ich uvaren\u00e9 tesne pred dovaren\u00edm om\u00e1\u010dky. Uvar\u00edme ich pod\u013ea n\u00e1vodu na obale, len ich var\u00edme o min\u00fatu a\u017e dve krat\u0161ie. Po tom, ako sme om\u00e1\u010dku posledn\u00fd kr\u00e1t dochutili, cestoviny zlejeme. Ale neprem\u00fdvame ich. To by zmylo \u0161krob na ich povrchu a tie\u017e by ich to ochladilo. Pred zliatim cestov\u00edn si tie\u017e odlo\u017e\u00edme asi deciliter vody, v ktorej sa varili. Cestoviny prid\u00e1me do panvice s om\u00e1\u010dkou a prilejeme tie\u017e odlo\u017een\u00fa vodu. Preto je d\u00f4le\u017eit\u00e9 vari\u0165 om\u00e1\u010dku vo v\u00e4\u010d\u0161ej panvici. Ak m\u00e1me vhodne sito, nemus\u00edme cestoviny ani zlieva\u0165. Sta\u010d\u00ed ich sitom prenies\u0165 rovno z hrnca. Takto so sebou prenes\u00fa aj trocha vody, tak\u017ee dodato\u010dnej u\u017e ve\u013ea netreba. Zmes \u010falej pozvo\u013ena var\u00edme za st\u00e1leho mie\u0161ania, k\u00fdm sa voda neodpar\u00ed, asi p\u00e4\u0165 min\u00fat.<\/p>\n<p>D\u00f4vody, pre\u010do to rob\u00edme takto, s\u00fa dva. T\u00fdm, \u017ee s\u00fa cestoviny trocha nedovaren\u00e9 a dov\u00e1raj\u00fa sa v samotnej om\u00e1\u010dke, do seba nasaj\u00fa jej chu\u0165. D\u00f4vod, pre\u010do prid\u00e1vame do om\u00e1\u010dky aj vodu z varenia cestov\u00edn, je \u0161krob, ktor\u00fd sa v nej nach\u00e1dza. Ten n\u00e1m om\u00e1\u010dku trocha zahust\u00ed, ale hlavne zabezpe\u010d\u00ed, aby sa na cestoviny viac lepila. Preto ich ani neprem\u00fdvame &#8211; v\u010faka tomu sa lep\u0161ie spoja s om\u00e1\u010dkou. Treba tie\u017e pam\u00e4\u0165 na to, \u017ee t\u00e1to pridan\u00e1 voda je slan\u00e1, tak\u017ee doso\u013eujeme a\u017e \u00faplne nakoniec.<\/p>\n<p>Pri pod\u00e1van\u00ed m\u00f4\u017eeme cestoviny dozdobi\u0165 parmez\u00e1nom alebo in\u00fdm tvrd\u00fdm syrom a nasekanou \u010derstvou bazalkou. Trocha tvrd\u00e9ho syra m\u00f4\u017eeme do cestov\u00edn prida\u0165 aj tesne pred pod\u00e1van\u00edm e\u0161te v panvici.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Om\u00e1\u010dka marinara je jednoduch\u00e1 paradajkov\u00e1 om\u00e1\u010dka s cesnakom, cibu\u013eou a bylinkami. T\u00e1to jej verzia je in\u0161pirovan\u00e1 marinara om\u00e1\u010dkou, ako ju varia americk\u00ed Taliani. Pou\u017e\u00edvam konzervovan\u00e9 paradajky, tak\u017ee sa d\u00e1 vari\u0165 celoro\u010dne. Kdesi na internete som \u010d\u00edtal odpor\u00fa\u010danie pou\u017e\u00edva\u0165 konzervy, kde s\u00fa paradajky v celku. Na tieto vraj konzerv\u00e1rne pou\u017e\u00edvaj\u00fa lep\u0161ie kusy paradajok, preto s\u00fa lep\u0161ie ako paradajky kr\u00e1jan\u00e9 alebo napr\u00edklad paradajkov\u00e1 dr\u0165. Ale kto vie, \u010di je to pravda. Pou\u017eitie \u010derstv\u00fdch paradajok by tie\u017e nemalo\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/paradajkova-omacka-marinara\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":1011,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,144,141],"tags":[152,157,150,153,160,73],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/989"}],"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=989"}],"version-history":[{"count":13,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/989\/revisions"}],"predecessor-version":[{"id":1320,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/989\/revisions\/1320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/1011"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}