{"id":256,"date":"2021-07-31T11:56:47","date_gmt":"2021-07-31T09:56:47","guid":{"rendered":"https:\/\/www.hajcer.sk\/main\/?p=256"},"modified":"2024-11-10T11:43:20","modified_gmt":"2024-11-10T10:43:20","slug":"nie-je-pizza-ako-pizza","status":"publish","type":"post","link":"https:\/\/www.hajcer.sk\/main\/nie-je-pizza-ako-pizza\/","title":{"rendered":"Nie je pizza ako pizza"},"content":{"rendered":"

Nie je pizza ako pizza<\/h1>\n

Od v\u00fdberu surov\u00edn a\u017e po dokonal\u00e9 pe\u010denie<\/span><\/h6>\n

 <\/p>\n

\"\"<\/p>\n

Existuje sn\u00e1\u010f e\u0161te niekto, kto za \u017eivot neochutnal aspo\u0148 k\u00fasok pizze? Jedno z\u00a0najzn\u00e1mej\u0161\u00edch a\u00a0naj\u013e\u00fabenej\u0161\u00edch jed\u00e1l dne\u0161nej doby<\/strong> <\/span>sa m\u00f4\u017ee p\u00fd\u0161i\u0165 naozaj bohatou hist\u00f3riou, ktor\u00e1 siaha do obdobia pred na\u0161im letopo\u010dtom. U\u017e v t\u00fdch \u010dasoch si \u013eudia piekli podobn\u00e9 chlebov\u00e9 placky na hor\u00facich kame\u0148och, ktor\u00e9 ochucovali r\u00f4znymi bylinkami a hr\u00edbmi, ale to by sme za plnohodnotn\u00fa pizzu mohli pova\u017eova\u0165 len m\u00e1rne.<\/p>\n

\u010ci u\u017e siaha p\u00f4vod ploch\u00e9ho gu\u013eat\u00e9ho cesta do Gr\u00e9cka alebo R\u00edma, na jednej veci sa ur\u010dite zhodneme v\u0161etci. Pizzu miluje ka\u017ed\u00fd z n\u00e1s, od mal\u00fdch det\u00ed, a\u017e po na\u0161ich star\u00fdch rodi\u010dov. Aj preto by bol hriech nezaradi\u0165 tento v\u00fdnimo\u010dn\u00fd pokrm do n\u00e1\u0161ho menu. No nie je pizza ako pizza. \u010co t\u00fdm mysl\u00edme? Sta\u010d\u00ed, ak si pre\u010d\u00edtate n\u00e1\u0161 najnov\u0161\u00ed \u010dl\u00e1nok a\u00a0ve\u013emi r\u00fdchlo pochop\u00edte, \u017ee za kvalitnou pizzou stoja nie len ruky n\u00e1\u0161ho t\u00edmu kuch\u00e1rov, ale taktie\u017e len tie najkvalitnej\u0161ie suroviny<\/strong><\/span>.<\/p>\n

Ako sa pripravuje pizza u Hajcera?<\/strong><\/h4>\n

Bez spr\u00e1vneho postupu by sme upiekli chutn\u00fa pizzu len \u0165a\u017eko. Rovnako, ako si ju pripravovali u\u017e Per\u017eania na svojich hor\u00facich \u0161t\u00edtoch so syrom a\u00a0\u010fat\u013eami<\/strong><\/span>, aj my m\u00e1me n\u00e1\u0161 zau\u017e\u00edvan\u00fd sp\u00f4sob pr\u00edpravy. Ten je v\u0161ak o nie\u010do m\u00e1lo komplikovanej\u0161\u00ed ako tomu bolo v\u00a0obdob\u00ed Perzskej r\u00ed\u0161e, ale v\u00fdsledok je o\u00a0to l\u00e1kavej\u0161\u00ed. Predsa len, dne\u0161n\u00e9 technol\u00f3gie a\u00a0trendy k\u00a0n\u00e1m priniesli v\u0161elijak\u00e9 n\u00e1pady, a\u017e sme po dlhej dobe experimentovania a\u00a0h\u013eadania odpoved\u00ed kone\u010dne na\u0161li truhlicu s\u00a0pokladom. T\u00fdm pokladom je samozrejme funk\u010dn\u00e1<\/span> recept\u00fara<\/span><\/strong>, pri ktorej sa v\u017edy sna\u017e\u00edme dodr\u017ea\u0165 ka\u017ed\u00fd jeden krok s\u00a0citom pre detail.<\/p>\n

Na\u0161a recept\u00fara:<\/strong><\/h5>\n

Z\u00e1kladom ka\u017edej pizze je jej cesto. To na\u0161e je vytvoren\u00e9 z\u00a0m\u00faky<\/strong> Molini Pivetti<\/strong> <\/span>z\u00a0talianskych mlynov v meste Bologna. N\u00e1sledne do\u0148 prid\u00e1vame prav\u00e9 olivov\u00e9 oleje z\u00a0Tosk\u00e1nska<\/strong><\/span>, vodu, cukor, \u0161tipku soli a\u00a0samozrejme n\u00e1\u0161 kv\u00e1sok. Cesto spracujeme a\u00a0nech\u00e1me odd\u00fdchnu\u0165 pribli\u017ene 1 hodinu.<\/em><\/p>\n

Po hodine cesto op\u00e4\u0165 spracujeme a\u00a0vytv\u00e1rame z\u00a0neho gu\u013e\u00f4\u010dky rovnakej ve\u013ekosti. Potrieme olivov\u00fdm olejom a\u00a0ulo\u017e\u00edme do chladiaceho boxu na minim\u00e1lne 12 hod\u00edn, aby cesto za ten \u010das dok\u00e1zalo prejs\u0165 procesom kvasenia<\/strong><\/span>.<\/em><\/p>\n

Ak m\u00e1me cesto hotov\u00e9, m\u00f4\u017eeme za\u010da\u0165 tvori\u0165. Tu u\u017e v\u0161etko z\u00e1vis\u00ed na v\u00e1s, na\u0161ich milovan\u00fdch z\u00e1kazn\u00edkoch, ktor\u00e1 pizza v\u00e1m v\u00a0danom momente zachut\u00ed. M\u00e1te chu\u0165 na nie\u010do m\u00e4sit\u00e9 alebo sk\u00f4r preferujete vegetari\u00e1nske pizze? Nech si vyberiete ak\u00e9ko\u013evek ingredencie, proces pe\u010denia pizze je nemenn\u00fd pri ka\u017edej z\u00a0nich.<\/em><\/p>\n

Ide\u00e1lnou teplotou pre upe\u010denie chrumkavej pizze je 380 \u00b0C<\/strong><\/span>. Dopom\u00e1ha n\u00e1m k\u00a0tomu na\u0161a elektrick\u00e1 pec, ktor\u00e1 v\u010faka \u0161amotovej v\u00fdstelke ide\u00e1lne dr\u017e\u00ed teplotu a\u00a0zvl\u00e1dne aj v\u00e4\u010d\u0161\u00ed n\u00e1por p\u00edzz. No ani pri nej nezostaneme nav\u017edy a\u00a0u\u017e o\u00a0rok pl\u00e1nujeme inovova\u0165 v\u00a0podobe pizza pece na drevo, s\u00a0ktorou bud\u00fa na\u0161e pizze o\u00a0nie\u010do prec\u00edznej\u0161ie, chutnej\u0161ie a\u00a0kraj\u0161ie.<\/em><\/p>\n

V\u00fdber kvalitn\u00fdch surov\u00edn je pravidlom \u010d\u00edslo jedna<\/strong><\/h5>\n

\"pizza<\/p>\n

Vr\u00e1\u0165me sa na mal\u00fd moment spa\u0165 do talianskeho mesta Neapol, v\u00a0ktorom zav\u00edtame do kuchyne sl\u00e1vneho kuch\u00e1ra Raffaeleho Esposita. Ten si mal po\u010das n\u00e1v\u0161tevy kr\u00e1\u013eovnej Margharity v\u00a0roku 1889 vybra\u0165 pokrm, ktor\u00fdm ju oh\u00fari. Rozhodol sa pre pizzu a\u00a0zvolil ingrediencie vo farb\u00e1ch talianskej vlajky. V\u00fdsledok? \u010cerven\u00fd z\u00e1klad z\u00a0raj\u010d\u00edn<\/strong>, biela mozzarella<\/strong> a\u00a0zelen\u00e1 bazalka<\/strong><\/span> na povrchu sp\u00f4sobili v\u00a0\u00fastach kr\u00e1\u013eovnej neop\u00edsate\u013en\u00fd pocit. V\u00a0tom momente bolo o\u00a0\u00faspechu Espositovho kulin\u00e1rskeho v\u00fdtvoru rozhodnut\u00e9 a\u00a0na svetlo sveta pri\u0161la prv\u00e1 pizza s\u00a0n\u00e1zvom Margherita, ktorej ingrediencie sa pri z\u00e1klade p\u00edzz zachovali a\u017e do dnes.<\/p>\n

Talianska trad\u00edcia je aj d\u00f4le\u017eitou s\u00fa\u010das\u0165ou na\u0161ej kuchyne – paradajkov\u00e1 om\u00e1\u010dka<\/strong><\/span> je tvoren\u00e1 z paradajok San Marzano<\/span><\/strong> a pripravujeme ju s\u00a0bazalkou a\u00a0olivov\u00fdm olejom. To v\u0161etko za pr\u00edtomnosti mozzarelly<\/strong><\/span>, ktor\u00e1 m\u00e1 taktie\u017e taliansky p\u00f4vod. Je teda jasn\u00e9, \u017ee na\u0161ou in\u0161pir\u00e1ciou sa stala krajina s\u00a0prez\u00fdvkou Bel Paese<\/strong><\/span> (\u201eKr\u00e1sna krajina\u201c) <\/em>a\u00a0nikto sa n\u00e1m nem\u00f4\u017ee \u010dudova\u0165. <\/em>V oblasti gastron\u00f3mie je to naozaj kr\u00e1sna krajina a v\u010faka nej m\u00e1me mo\u017enos\u0165 st\u00e1le sa zlep\u0161ova\u0165. \u010ci u\u017e pri samotnej pr\u00edprave alebo v\u00fdbere r\u00f4znych z\u00e1kladn\u00fdch surov\u00edn,\u00a0 s ktor\u00fdmi nadobudne ka\u017ed\u00e1 jedna pizza n\u00e1dych Talianska.<\/p>\n

V\u00a0na\u0161ej ponuke n\u00e1jdete 19 p\u00edzz<\/a>, na ktor\u00fdch povrchu sa v\u017edy nach\u00e1dza nie\u010do in\u00e9. Sto \u013eud\u00ed, sto chut\u00ed, a\u00a0vyhovie\u0165 ka\u017edej z\u00a0nich d\u00e1 niekedy zabra\u0165. No pevne ver\u00edme, \u017ee v\u010faka kvalitnej\u0161\u00edm surovin\u00e1m, ako s\u00fa Proscitoo Scrudo<\/strong> <\/span>(surov\u00e1 talianska \u0161unka)<\/em> alebo Ventricana<\/strong><\/span> (talianska such\u00e1 sal\u00e1ma)<\/em>, sa n\u00e1m to dar\u00ed. Ak nem\u00e1te chu\u0165 na m\u00e4sit\u00e9 pizze, nezaost\u00e1vame ani vo v\u00fdbere talianskych syrov. Parmez\u00e1n Parmigiano reggiano<\/strong> <\/span>je poch\u00fa\u0165ka pre ka\u017ed\u00e9ho, no ani slad\u0161ia chu\u0165 syru Gorgonzola Dolce DOP<\/strong> <\/span>(kr\u00e9mov\u00fd syr z\u00a0kravsk\u00e9ho mlieka s modrou ples\u0148ou) <\/em>nikdy nesp\u00f4sob\u00ed v\u00a0\u00fastnej dutine ni\u010d zl\u00e9ho. Neodolali sme ani polootvoren\u00e9mu talianskemu syru Taleggio<\/strong><\/span>, ktor\u00e9mu neodol\u00e1te ani vy. Tento Syr je \u0161pecifick\u00fd z d\u00f4vodu tenkej k\u00f4ry a\u00a0silnej ar\u00f3my, ale jeho chu\u0165 je aj tak prekvapivo nas\u00fdten\u00e1 ovocn\u00fdmi t\u00f3nmi.<\/p>\n

Na v\u00fdrobe va\u0161ich ob\u013e\u00faben\u00fdch p\u00edzz si d\u00e1vame v\u017edy z\u00e1le\u017ea\u0165 a\u00a0spokojnos\u0165 v\u00a0o\u010diach z\u00e1kazn\u00edkov je ur\u010dite ve\u013emi d\u00f4le\u017eit\u00e1. Aj v\u010faka v\u00e1m st\u00e1le prin\u00e1\u0161ame nov\u00e9 inov\u00e1cie, s\u00a0ktor\u00fdmi bude na\u0161e jedlo e\u0161te o\u00a0k\u00fasok lahodnej\u0161ie. Gastron\u00f3mia je predsa len umenie a\u00a0\u010di ho v\u00a0na\u0161ich jedl\u00e1ch vn\u00edmate a\u00a0c\u00edtite aj vy u\u017e nech\u00e1me na v\u00e1s.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Nie je pizza ako pizza Od v\u00fdberu surov\u00edn a\u017e po dokonal\u00e9 pe\u010denie   Existuje sn\u00e1\u010f e\u0161te niekto, kto za \u017eivot neochutnal aspo\u0148 k\u00fasok pizze? Jedno z\u00a0najzn\u00e1mej\u0161\u00edch [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[5,17,20,21,22,23],"class_list":["post-256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-hajcer","tag-pizza","tag-priprava","tag-receptura","tag-suroviny","tag-talianso"],"yoast_head":"\nNie je pizza ako pizza - od pr\u00edpravy a\u017e po dokonal\u00e9 pe\u010denie<\/title>\n<meta name=\"description\" content=\"Chceli by ste sa dozvedie\u0165, ako sa pripravuje pizza v na\u0161ej re\u0161taur\u00e1cii? 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