{"id":108715,"date":"2020-01-05T21:23:51","date_gmt":"2020-01-05T21:23:51","guid":{"rendered":"https:\/\/goprovence.ru\/tapenade\/"},"modified":"2020-01-05T21:23:51","modified_gmt":"2020-01-05T21:23:51","slug":"tapenade","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/sk\/tapenade\/","title":{"rendered":"Tapenade"},"content":{"rendered":"<p>Tapenade je typick\u00e9 Provens\u00e1lske jedlo, preto\u017ee v tejto franc\u00fazskej provincii<br \/>\nrastie najv\u00e4\u010d\u0161\u00ed po\u010det olivovn\u00edkov. Aj ke\u010f je pripraven\u00fd a v bl\u00edzkosti Provence Katal\u00e1nska. Klasick\u00e9 tapenade vyroben\u00e9 z \u010diernej olivy, ale m\u00f4\u017ee by\u0165 pou\u017eit\u00fd na zelen\u00fa. Teda, tapenade stane druh olivov\u00fd olej, ktor\u00fd m\u00f4\u017eete natrie\u0165 na chlieb. Nebu\u010fte prekvapen\u00ed, \u017ee sme sa niekedy naz\u00fdva olivy, \u010dierne olivy, a zn\u00e1me mnoh\u00e9 z n\u00e1s oby\u010dajn\u00fdch olivovo zelen\u00e1. V skuto\u010dnosti, v in\u00fdch jazykoch okrem ru\u0161tiny, nie je slovo &#8220;olivy&#8221; a olivy s\u00fa rovnako rozdelen\u00e9 do \u010dierna a zelen\u00e1. Pon\u00fakame v\u00e1m, aby sa tapenade z ol\u00edv-olivy s jamy \u2013 s\u00fa ove\u013ea chutnej\u0161ie, ako &#8220;obestochennye&#8221;, a proces z\u00edskavania semien je r\u00fdchle a bezbolestn\u00e9.<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/af5ef2e487db710907f1025f514b9938.jpg\" \/><\/p>\n<p> ZLO\u017dENIE <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">400 g \u010diernych ol\u00edv <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">2 str\u00fa\u010diky cesnaku <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">70 gramov fil\u00e9 sardely <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 g kapary <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">100 ml olivov\u00e9ho oleja &#8220;extra virgin&#8221; <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u010derstvo mlet\u00e9 \u010dierne korenie<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">KROK-ZA-KROKOM RECEPT<\/h2>\n<p>Krok 1<\/p>\n<p> Vypustite kapary a olivy v sito, such\u00e9. K\u00f4ra a rozdrvi\u0165 cesnak. <\/p>\n<p>Krok 2<\/p>\n<p> Odstr\u00e1\u0148te semen\u00e1, olivov\u00fd, z\u013eahka drvenie su\u0161en\u00e9 slanom n\u00e1leve z ol\u00edv s plochou stranou \u010depele z \u0165a\u017ek\u00fd n\u00f4\u017e. Po olivov\u00fd strom crack, kosti sa \u013eahko odstr\u00e1ni\u0165 ru\u010dne. <\/p>\n<p>Krok 3<\/p>\n<p> Prelo\u017ete sardely, cesnak, kapary a olivy v potravin\u00e1ch procesor a grind na hladk\u00fa pastu. M\u00f4\u017eete to urobi\u0165 po starom pomocou malty a pestle. <\/p>\n<p>Krok 4<\/p>\n<p> Teraz postupne prid\u00e1va\u0165 olivov\u00fd olej, na\u010falej h\u00fdba\u0165 tak, \u017ee v\u0161etky hmotnos\u0165 m\u00e1 konzistencia kr\u00e9mu. Dochut\u00edme koren\u00edm pod\u013ea chuti.<\/p>\n<p>Krok 5<\/p>\n<p> Dajte tapenade do misy a prikryte f\u00f3liou a chladom na 1 hodinu Sl\u00fa\u017ei\u0165 za studena. <\/p>\n<p> U\u017eito\u010dn\u00e9 rady <\/p>\n<p>Obchod tapenade v chladni\u010dke maxim\u00e1lne dva t\u00fd\u017edne. Sl\u00fa\u017eia na to, ako \u010derstv\u00e9 pe\u010divo, toasty alebo su\u0161ienky, alebo \u010derstv\u00e9 chrumkav\u00e9 zeleniny (uhorky, re\u010fkovky, petiolate zeler, zelen\u00fd \u0161al\u00e1t listy), alebo aj zemiaky. A pi\u0165 ru\u017eov\u00e9 Provens\u00e1lske v\u00edno. Aby tapenade extra svie\u017ei dotyk, si m\u00f4\u017eete prida\u0165 niektor\u00e9 listy Bazalky. A ak je va\u0161a predstavivos\u0165 je \u00faplne odp\u00ed\u0161e, hodi\u0165 p\u00e1r m\u00e4kk\u00e9, slnku su\u0161en\u00e9 paradajky. Obzvl\u00e1\u0161\u0165 pekn\u00e9 pr\u00e1ce, ak budete robi\u0165 dve mo\u017enosti tapenade: z ol\u00edv a z ol\u00edv, a pod\u00e1vame spolu.<\/p>\n<p> Pre z\u00e1znam <\/p>\n<p><strong>Mimochodom,<\/strong> Tapenade je typick\u00e9 Provens\u00e1lske jedlo, preto\u017ee v tejto franc\u00fazskej provincii rastie najv\u00e4\u010d\u0161\u00ed po\u010det olivovn\u00edkov. Aj ke\u010f je pripraven\u00fd a v bl\u00edzkosti Provence Katal\u00e1nska. Klasick\u00e9 tapenade vyroben\u00e9 z \u010diernej olivy, ale m\u00f4\u017ee by\u0165 pou\u017eit\u00fd na zelen\u00fa. Teda, tapenade stane druh olivov\u00fd olej, ktor\u00fd m\u00f4\u017eete natrie\u0165 na chlieb. Nebu\u010fte prekvapen\u00ed, \u017ee sme sa niekedy naz\u00fdva olivy, \u010dierne olivy, a zn\u00e1me mnoh\u00e9 z n\u00e1s oby\u010dajn\u00fdch olivovo zelen\u00e1. V skuto\u010dnosti, v in\u00fdch jazykoch okrem ru\u0161tiny, nie je slovo &#8220;olivy&#8221; a olivy s\u00fa rovnako rozdelen\u00e9 do \u010dierna a zelen\u00e1. Pon\u00fakame v\u00e1m, aby sa tapenade z ol\u00edv-olivy s jamy \u2013 s\u00fa ove\u013ea chutnej\u0161ie, ako &#8220;obestochennye&#8221;, a proces z\u00edskavania semien je r\u00fdchle a bezbolestn\u00e9.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Tapenade je typick\u00e9 Provens\u00e1lske jedlo, preto\u017ee v tejto franc\u00fazskej provincii rastie najv\u00e4\u010d\u0161\u00ed po\u010det olivovn\u00edkov. Aj ke\u010f je pripraven\u00fd a v bl\u00edzkosti Provence Katal\u00e1nska. Klasick\u00e9 tapenade vyroben\u00e9 z \u010diernej olivy, ale [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":108716,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-108715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts\/108715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/comments?post=108715"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts\/108715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/media\/108716"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/media?parent=108715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/categories?post=108715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/tags?post=108715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}