![\"pizza](\"https:\/\/www.hajcer.sk\/main\/wp-content\/uploads\/2021\/07\/IMG_8229-scaled-1.jpg\")
Hajcer<\/p><\/div>\n
Prosciutto Cotto \u2013 jemn\u00e1, varen\u00e1 \u0161unka s bohatou hist\u00f3riou<\/strong><\/h5>\nProsciutto cotto, \u010do v preklade znamen\u00e1 \u201evaren\u00e1 \u0161unka<\/strong>\u201c, poch\u00e1dza z oblasti severn\u00e9ho Talianska, kde sa jej v\u00fdroba roz\u0161\u00edrila v 19. storo\u010d\u00ed. \u0160unka bola p\u00f4vodne ob\u013e\u00faben\u00e1 v aristokratick\u00fdch kruhoch, kde sa pod\u00e1vala ako hlavn\u00fd chod alebo predjedlo. Postupne sa v\u0161ak stala dostupnou pre \u0161ir\u0161iu popul\u00e1ciu a dnes patr\u00ed medzi najbe\u017enej\u0161ie suroviny talianskej kuchyne. Varen\u00e9 \u0161unky, podobn\u00e9 prosciutto cotto, existovali u\u017e v starovekom R\u00edme, kde boli ob\u013e\u00faben\u00e9 pre svoju dlh\u00fa trvanlivos\u0165 a jemn\u00fa chu\u0165.<\/p>\nSpracovanie<\/strong><\/p>\nV\u00fdroba prosciutto cotto za\u010d\u00edna starostliv\u00fdm v\u00fdberom brav\u010dov\u00e9ho stehna<\/strong>, ktor\u00e9 sa najsk\u00f4r marinovan\u00e9 v<\/strong> so\u013eanke bohatej na bylinky a koreniny<\/strong>. N\u00e1sledne sa m\u00e4so pomaly var\u00ed pri n\u00edzkej teplote, aby zostalo \u0161\u0165avnat\u00e9 a zachovalo si svoju prirodzen\u00fa text\u00faru. Na rozdiel od su\u0161en\u00fdch \u0161uniek je prosciutto cotto jemnej\u0161ie a m\u00e1 menej intenz\u00edvnu chu\u0165, ktor\u00fa si okam\u017eite ob\u013e\u00fabite.<\/p>\nKa\u017ed\u00fd regi\u00f3n Talianska m\u00e1 svoj vlastn\u00fd sp\u00f4sob pr\u00edpravy prosciutto cotto. Napr\u00edklad v Lig\u00farii sa \u010dasto prid\u00e1va biele v\u00edno, zatia\u013e \u010do v Lombardii sa pou\u017e\u00edva rozmar\u00edn a cesnak na zd\u00f4raznenie chuti.<\/p>\n
Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n\n- Pizza Prosciutto Cotto<\/strong><\/li>\n<\/ul>\n
Calabria Nduja \u2013 kr\u00e1\u013eovn\u00e1 pikantn\u00fdch \u0161pecial\u00edt<\/strong><\/h5>\nNduja m\u00e1 svoje korene v Kal\u00e1brii, konkr\u00e9tne v oblasti Spilinga. Pova\u017euje sa za dedi\u010dstvo ro\u013en\u00edkov<\/strong>, ktor\u00ed ju za\u010dali vyr\u00e1ba\u0165 u\u017e v 13. storo\u010d\u00ed. In\u0161pir\u00e1ciu na jej pr\u00edpravu priniesli \u0161panielski dobyvatelia, ktor\u00ed do Talianska priviezli \u010dili papri\u010dky. Kal\u00e1brij\u010dania r\u00fdchlo pochopili, \u017ee \u010dili papri\u010dky nielen dodaj\u00fa m\u00e4su pikantn\u00fa chu\u0165, ale tie\u017e pred\u013a\u017eia jeho trvanlivos\u0165.<\/p>\nSpracovanie<\/strong><\/p>\nNa v\u00fdrobu nduje sa pou\u017e\u00edva brav\u010dov\u00e9 m\u00e4so<\/strong> (hlavne menej cenn\u00e9 \u010dasti ako hlava alebo brucho), brav\u010dov\u00fd tuk<\/strong> a ve\u013ek\u00e9 mno\u017estvo \u010dili papri\u010diek<\/strong>. Zmes sa n\u00e1sledne pln\u00ed do brav\u010dov\u00fdch \u010driev a nech\u00e1va dozrie\u0165. V\u010faka vysok\u00e9mu obsahu tuku a papri\u010diek je nduja jemn\u00e1 a kr\u00e9mov\u00e1, \u013eahko sa rozotiera na chlieb alebo sa prid\u00e1va do om\u00e1\u010dok.<\/p>\nNduja sa \u010dasto pou\u017e\u00edva nielen na pizze, ale aj na dochutenie dusen\u00fdch pokrmov a polievok. Kal\u00e1brijsk\u00e9 rodiny maj\u00fa tajn\u00e9 recepty, ktor\u00e9 si odovzd\u00e1vaj\u00fa z gener\u00e1cie na gener\u00e1ciu, \u010d\u00edm vznikaj\u00fa jemn\u00e9 rozdiely v chuti tejto ikonickej n\u00e1tierky.<\/p>\n
Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n\n- Pizza Nduja<\/strong><\/li>\n<\/ul>\n
Pancetta \u2013 ikona medzi slaninami<\/strong><\/h5>\nPancetta poch\u00e1dza zo stredovekej talianskej kuchyne. Pou\u017e\u00edvame ho v\u0161ak aj pri viacer\u00fdch jedl\u00e1ch u Hajcera, preto\u017ee toto m\u00e4so je taliansky z\u00e1zrak a dokazuje, \u017ee nie je slanina ako slanina. Jej n\u00e1zov poch\u00e1dza z talianskeho slova \u201epancia<\/strong>\u201c, \u010do znamen\u00e1 brucho<\/strong> \u2013 \u010do je hlavn\u00e1 surovina na jej v\u00fdrobu. V minulosti sa pancetta vyr\u00e1bala ako sp\u00f4sob konzervovania m\u00e4sa po\u010das zimy. Ka\u017ed\u00fd regi\u00f3n Talianska mal svoj vlastn\u00fd sp\u00f4sob dochucovania a konzerv\u00e1cie pancetty, \u010d\u00edm vznikla \u0161irok\u00e1 \u0161k\u00e1la chut\u00ed a r\u00f4znych text\u00far.<\/p>\n![\"m\u00e4so](\"https:\/\/www.hajcer.sk\/main\/wp-content\/uploads\/2025\/01\/vojtech-durkovic_svadobny-fotograf-148-of-211.jpg\")
Vojtech \u010eurkovi\u010d<\/em><\/p><\/div>\nSpracovanie:<\/strong><\/p>\nNa pr\u00edpravu pancetty sa brav\u010dov\u00e1 hru\u010fovka sol\u00ed, koren\u00ed a niekedy aj \u00fadi. Tradi\u010dne sa dochucuje rozmar\u00ednom, cesnakom a \u010diernym koren\u00edm. Po nasolen\u00ed sa m\u00e4so nech\u00e1va vysu\u0161i\u0165<\/strong>, \u010do m\u00f4\u017ee trva\u0165 aj nieko\u013eko mesiacov<\/strong>. V\u00fdsledkom je produkt s intenz\u00edvnou chu\u0165ou, ktor\u00fd sa d\u00e1 konzumova\u0165 surov\u00fd alebo tepelne upraven\u00fd.<\/p>\nExistuj\u00fa dva hlavn\u00e9 typy pancetty \u2013 \u201epancetta tesa<\/strong>\u201c (ploch\u00e1) a \u201epancetta arrotolata<\/strong>\u201c (rolovan\u00e1). Ka\u017ed\u00fd m\u00e1 in\u00fa text\u00faru a vyu\u017eitie \u2013 tesa je ide\u00e1lna na pe\u010denie, zatia\u013e \u010do arrotolata sa \u010dasto kr\u00e1ja na tenk\u00e9 pl\u00e1tky na antipasti, ktor\u00e9 v\u00e1m radi priprav\u00edme aj u n\u00e1s.<\/p>\nPri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n\n- Burger ala chef J\u00falius<\/strong><\/li>\n
- Elvis Presley double burger<\/strong><\/li>\n
- Jalapeno burger<\/strong><\/li>\n
- Premium burger<\/strong><\/li>\n
- Focaccia Formaggio e pancetta<\/strong><\/li>\n<\/ul>\n
Ventricina \u2013 taliansky poklad z r\u00fak pastierov<\/strong><\/h5>\nVentricina je jednou z najstar\u0161\u00edch talianskych sal\u00e1m. Poch\u00e1dza z regi\u00f3nov Abruzzo a Molise, kde ju p\u00f4vodne pripravovali pastieri po\u010das zimy. Prv\u00e1 p\u00edsomn\u00e1 zmienka o ventricine poch\u00e1dza z 18. storo\u010dia. T\u00e1to sal\u00e1ma bola v\u017edy znakom pohostinnosti \u2013 pod\u00e1vala sa po\u010das sviatkov a sl\u00e1vnost\u00ed, ale my v\u00e1m ju priprav\u00edme kedyko\u013evek.<\/p>\n
Spracovanie:<\/strong><\/p>\nVentricina je vyroben\u00e1 z hrubo nasekan\u00e9ho brav\u010dov\u00e9ho m\u00e4sa<\/strong>, ktor\u00e9 sa mie\u0161a s paprikou, feniklom, cesnakom a koreninami. M\u00e4sov\u00e1 zmes sa potom pln\u00ed do brav\u010dov\u00fdch \u010driev<\/strong> a nech\u00e1va sa vyzrie\u0165 nieko\u013eko mesiacov, aby z\u00edskala svoju charakteristick\u00fa pikantn\u00fa a jemne \u00faden\u00fa chu\u0165.<\/p>\nNa rozdiel od mnoh\u00fdch in\u00fdch sal\u00e1m sa ventricina \u010dasto pou\u017e\u00edva ako hlavn\u00e1 surovina v jedl\u00e1ch. V Abruzze je be\u017en\u00e9, \u017ee sa prid\u00e1va do om\u00e1\u010dok alebo sa konzumuje spolu s \u010derstv\u00fdm chlebom.<\/p>\n
Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n\n- Antipasto con prosciutto e Parmigiano<\/strong><\/li>\n
- Pizza kuch\u00e1ra Daniela<\/strong><\/li>\n
- Pizza Diavola<\/strong><\/li>\n
- Pizza Dello chef<\/strong><\/li>\n
- Pizza slim\u00e1ky sal\u00e1mov\u00e9<\/strong><\/li>\n
- Focaccia Calabrese<\/strong><\/li>\n<\/ul>\n
Prosciutto Crudo \u2013 poch\u00fa\u0165ka s tis\u00edcro\u010dnou trad\u00edciou<\/strong><\/h5>\nProsciutto crudo patr\u00ed medzi najzn\u00e1mej\u0161ie talianske \u0161unky. Jej hist\u00f3ria siaha a\u017e do starovek\u00e9ho R\u00edma<\/strong>, kde sa m\u00e4so solilo a su\u0161ilo na slnku, aby vydr\u017ealo dlh\u00e9 cesty. V stredoveku sa t\u00e1to trad\u00edcia zdokonalila a vznikli r\u00f4zne region\u00e1lne varianty prosciutta, pri\u010dom ka\u017ed\u00fd regi\u00f3n m\u00e1 dnes svoje \u0161pecifik\u00e1.<\/p>\nSpracovanie:<\/strong><\/p>\nV\u00fdroba prosciutto crudo je umeleck\u00fd proces. Brav\u010dov\u00e9 stehn\u00e1 sa najsk\u00f4r d\u00f4kladne nasolia<\/strong> a nechaj\u00fa odle\u017ea\u0165, aby sa z nich odstr\u00e1nila vlhkos\u0165. Potom sa su\u0161ia na \u010derstvom vzduchu<\/strong>, \u010dasto v hor\u00e1ch, kde n\u00edzke teploty a \u010dist\u00e9 ovzdu\u0161ie vytv\u00e1raj\u00fa ide\u00e1lne podmienky na zrenie. Tento proces m\u00f4\u017ee trva\u0165 12 a\u017e 36 mesiacov, v z\u00e1vislosti od typu prosciutta.<\/p>\n![\"m\u00e4so](\"https:\/\/www.hajcer.sk\/main\/wp-content\/uploads\/2025\/01\/VD208681.jpg\")
Vojtech \u010eurkovi\u010d<\/em><\/p><\/div>\nProsciutto crudo sa nepou\u017e\u00edva len ako ingrediencia \u2013 je pova\u017eovan\u00e9 za samostatn\u00fd pokrm<\/strong>. Taliani ho \u010dasto pod\u00e1vaj\u00fa s mel\u00f3nom alebo figami, \u010d\u00edm vytv\u00e1raj\u00fa dokonal\u00fd kontrast medzi slanou a sladkou chu\u0165ou.<\/p>\nPri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n\n- Antipasto con prosciutto e Parmigiano<\/strong><\/li>\n
- Pizza Prosciutto Crudo<\/strong><\/li>\n
- Pizza Italia<\/strong><\/li>\n
- Caprese e prosciutto<\/strong><\/li>\n<\/ul>\n
Ka\u017ed\u00e9 m\u00e4so, ktor\u00e9 pou\u017e\u00edvame v\u00a0 na\u0161ej kuchyni u Hajcera, nesie kus talianskej hist\u00f3rie a remeseln\u00e9ho umenia. Tieto \u0161unky a sal\u00e1my nie s\u00fa len pr\u00edsady \u2013 s\u00fa k\u013e\u00fa\u010dom k autentick\u00fdm chutiam Talianska, ktor\u00e9 ti prin\u00e1\u0161ame priamo na tanier. V \u010fal\u0161om \u010dl\u00e1nku sa m\u00f4\u017ee\u0161 te\u0161i\u0165 na preh\u013ead syrov, ktor\u00e9 dokonale dop\u013a\u0148aj\u00fa na\u0161e jedl\u00e1. A ak sme v\u00e1m medzi\u010dasom spravili chu\u0165, na\u0161e menu n\u00e1jdete tu<\/a><\/strong> a objedna\u0165 si ho m\u00f4\u017eete u\u017e aj online na na\u0161om webe<\/a><\/strong>. Dobr\u00fa chu\u0165.<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
V re\u0161taur\u00e1cii Hajcer sa dlh\u00e9 roky hl\u00e1sime k trad\u00edci\u00e1m talianskej gastron\u00f3mie, a to nie len v sp\u00f4sobe pr\u00edpravy, ale aj vo v\u00fdbere surov\u00edn, ktor\u00e9 pou\u017e\u00edvame. Pizze [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[99,98,101,93,100,96,97],"class_list":["post-902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zoznamte-sa-s-jedlom","tag-calabria-nduja","tag-pancetta","tag-priprava-antipasto","tag-priprava-pizze","tag-prosciutto-cotto","tag-prosciutto-crudo","tag-ventricina"],"yoast_head":"\nKtor\u00e9 m\u00e4so u Hajcera pou\u017e\u00edvame? Toto s\u00fa na\u0161e \u0161unky a sal\u00e1my<\/title>\n<meta name=\"description\" content=\"M\u00e4so tvor\u00ed u Hajcera neoddelite\u013en\u00fa s\u00fa\u010das\u0165 kuchyne a pri pr\u00edprave jed\u00e1l pou\u017e\u00edvame talianske \u0161unky a sal\u00e1my. Tieto s\u00fa na\u0161e najlep\u0161ie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Od jemn\u00e9 prosciutta po pikantn\u00fa nduju. Najlep\u0161ie talianske m\u00e4s\u00e1, ktor\u00e9 si okam\u017eite zamilujete\" \/>\n<meta property=\"og:description\" content=\"M\u00e4so tvor\u00ed u Hajcera neoddelite\u013en\u00fa s\u00fa\u010das\u0165 kuchyne a pri pr\u00edprave jed\u00e1l pou\u017e\u00edvame talianske \u0161unky a sal\u00e1my. Tieto s\u00fa na\u0161e najlep\u0161ie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\" \/>\n<meta property=\"og:site_name\" content=\"Hajcer - Pizzeria & Re\u0161taur\u00e1cia\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Hajcer\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-10T17:30:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-10T12:10:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.hajcer.sk\/main\/wp-content\/uploads\/2025\/01\/FotoJet-2025-01-10T180923.758-1200x675.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bra\u0148o Petrus\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Autor\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bra\u0148o Petrus\" \/>\n\t<meta name=\"twitter:label2\" content=\"Predpokladan\u00fd \u010das \u010d\u00edtania\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 min\u00fat\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\"},\"author\":{\"name\":\"Bra\u0148o Petrus\",\"@id\":\"https:\/\/www.hajcer.sk\/main\/#\/schema\/person\/f860995358217c49a7d7c2216dc96da1\"},\"headline\":\"Chu\u0165 jemn\u00e9ho prosciutta \u010di pikantn\u00e1 nduja: Najlep\u0161ie talianske m\u00e4s\u00e1, ktor\u00e9 si okam\u017eite zamilujete | Zozn\u00e1mte sa s jedlom\",\"datePublished\":\"2025-01-10T17:30:58+00:00\",\"dateModified\":\"2025-03-10T12:10:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\"},\"wordCount\":1438,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.hajcer.sk\/main\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.hajcer.sk\/main\/wp-content\/uploads\/2025\/01\/FotoJet-2025-01-10T180923.758.jpg\",\"keywords\":[\"Calabria Nduja\",\"Pancetta\",\"pr\u00edprava antipasto\",\"pr\u00edprava pizze\",\"Prosciutto Cotto\",\"Prosciutto Crudo\",\"Ventricina\"],\"articleSection\":[\"Zozn\u00e1mte sa s jedlom\"],\"inLanguage\":\"sk-SK\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\",\"url\":\"https:\/\/www.hajcer.sk\/main\/maso-u-hajcera-talianska-priprava-pizze-sunky-salamy\/\",\"name\":\"Ktor\u00e9 m\u00e4so u Hajcera pou\u017e\u00edvame? 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Spracovanie<\/strong><\/p>\n V\u00fdroba prosciutto cotto za\u010d\u00edna starostliv\u00fdm v\u00fdberom brav\u010dov\u00e9ho stehna<\/strong>, ktor\u00e9 sa najsk\u00f4r marinovan\u00e9 v<\/strong> so\u013eanke bohatej na bylinky a koreniny<\/strong>. N\u00e1sledne sa m\u00e4so pomaly var\u00ed pri n\u00edzkej teplote, aby zostalo \u0161\u0165avnat\u00e9 a zachovalo si svoju prirodzen\u00fa text\u00faru. Na rozdiel od su\u0161en\u00fdch \u0161uniek je prosciutto cotto jemnej\u0161ie a m\u00e1 menej intenz\u00edvnu chu\u0165, ktor\u00fa si okam\u017eite ob\u013e\u00fabite.<\/p>\n Ka\u017ed\u00fd regi\u00f3n Talianska m\u00e1 svoj vlastn\u00fd sp\u00f4sob pr\u00edpravy prosciutto cotto. Napr\u00edklad v Lig\u00farii sa \u010dasto prid\u00e1va biele v\u00edno, zatia\u013e \u010do v Lombardii sa pou\u017e\u00edva rozmar\u00edn a cesnak na zd\u00f4raznenie chuti.<\/p>\n Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n Nduja m\u00e1 svoje korene v Kal\u00e1brii, konkr\u00e9tne v oblasti Spilinga. Pova\u017euje sa za dedi\u010dstvo ro\u013en\u00edkov<\/strong>, ktor\u00ed ju za\u010dali vyr\u00e1ba\u0165 u\u017e v 13. storo\u010d\u00ed. In\u0161pir\u00e1ciu na jej pr\u00edpravu priniesli \u0161panielski dobyvatelia, ktor\u00ed do Talianska priviezli \u010dili papri\u010dky. Kal\u00e1brij\u010dania r\u00fdchlo pochopili, \u017ee \u010dili papri\u010dky nielen dodaj\u00fa m\u00e4su pikantn\u00fa chu\u0165, ale tie\u017e pred\u013a\u017eia jeho trvanlivos\u0165.<\/p>\n Spracovanie<\/strong><\/p>\n Na v\u00fdrobu nduje sa pou\u017e\u00edva brav\u010dov\u00e9 m\u00e4so<\/strong> (hlavne menej cenn\u00e9 \u010dasti ako hlava alebo brucho), brav\u010dov\u00fd tuk<\/strong> a ve\u013ek\u00e9 mno\u017estvo \u010dili papri\u010diek<\/strong>. Zmes sa n\u00e1sledne pln\u00ed do brav\u010dov\u00fdch \u010driev a nech\u00e1va dozrie\u0165. V\u010faka vysok\u00e9mu obsahu tuku a papri\u010diek je nduja jemn\u00e1 a kr\u00e9mov\u00e1, \u013eahko sa rozotiera na chlieb alebo sa prid\u00e1va do om\u00e1\u010dok.<\/p>\n Nduja sa \u010dasto pou\u017e\u00edva nielen na pizze, ale aj na dochutenie dusen\u00fdch pokrmov a polievok. Kal\u00e1brijsk\u00e9 rodiny maj\u00fa tajn\u00e9 recepty, ktor\u00e9 si odovzd\u00e1vaj\u00fa z gener\u00e1cie na gener\u00e1ciu, \u010d\u00edm vznikaj\u00fa jemn\u00e9 rozdiely v chuti tejto ikonickej n\u00e1tierky.<\/p>\n Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n Pancetta poch\u00e1dza zo stredovekej talianskej kuchyne. Pou\u017e\u00edvame ho v\u0161ak aj pri viacer\u00fdch jedl\u00e1ch u Hajcera, preto\u017ee toto m\u00e4so je taliansky z\u00e1zrak a dokazuje, \u017ee nie je slanina ako slanina. Jej n\u00e1zov poch\u00e1dza z talianskeho slova \u201epancia<\/strong>\u201c, \u010do znamen\u00e1 brucho<\/strong> \u2013 \u010do je hlavn\u00e1 surovina na jej v\u00fdrobu. V minulosti sa pancetta vyr\u00e1bala ako sp\u00f4sob konzervovania m\u00e4sa po\u010das zimy. Ka\u017ed\u00fd regi\u00f3n Talianska mal svoj vlastn\u00fd sp\u00f4sob dochucovania a konzerv\u00e1cie pancetty, \u010d\u00edm vznikla \u0161irok\u00e1 \u0161k\u00e1la chut\u00ed a r\u00f4znych text\u00far.<\/p>\n Vojtech \u010eurkovi\u010d<\/em><\/p><\/div>\n Spracovanie:<\/strong><\/p>\n Na pr\u00edpravu pancetty sa brav\u010dov\u00e1 hru\u010fovka sol\u00ed, koren\u00ed a niekedy aj \u00fadi. Tradi\u010dne sa dochucuje rozmar\u00ednom, cesnakom a \u010diernym koren\u00edm. Po nasolen\u00ed sa m\u00e4so nech\u00e1va vysu\u0161i\u0165<\/strong>, \u010do m\u00f4\u017ee trva\u0165 aj nieko\u013eko mesiacov<\/strong>. V\u00fdsledkom je produkt s intenz\u00edvnou chu\u0165ou, ktor\u00fd sa d\u00e1 konzumova\u0165 surov\u00fd alebo tepelne upraven\u00fd.<\/p>\n Existuj\u00fa dva hlavn\u00e9 typy pancetty \u2013 \u201epancetta tesa<\/strong>\u201c (ploch\u00e1) a \u201epancetta arrotolata<\/strong>\u201c (rolovan\u00e1). Ka\u017ed\u00fd m\u00e1 in\u00fa text\u00faru a vyu\u017eitie \u2013 tesa je ide\u00e1lna na pe\u010denie, zatia\u013e \u010do arrotolata sa \u010dasto kr\u00e1ja na tenk\u00e9 pl\u00e1tky na antipasti, ktor\u00e9 v\u00e1m radi priprav\u00edme aj u n\u00e1s.<\/p>\n Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n Ventricina je jednou z najstar\u0161\u00edch talianskych sal\u00e1m. Poch\u00e1dza z regi\u00f3nov Abruzzo a Molise, kde ju p\u00f4vodne pripravovali pastieri po\u010das zimy. Prv\u00e1 p\u00edsomn\u00e1 zmienka o ventricine poch\u00e1dza z 18. storo\u010dia. T\u00e1to sal\u00e1ma bola v\u017edy znakom pohostinnosti \u2013 pod\u00e1vala sa po\u010das sviatkov a sl\u00e1vnost\u00ed, ale my v\u00e1m ju priprav\u00edme kedyko\u013evek.<\/p>\n Spracovanie:<\/strong><\/p>\n Ventricina je vyroben\u00e1 z hrubo nasekan\u00e9ho brav\u010dov\u00e9ho m\u00e4sa<\/strong>, ktor\u00e9 sa mie\u0161a s paprikou, feniklom, cesnakom a koreninami. M\u00e4sov\u00e1 zmes sa potom pln\u00ed do brav\u010dov\u00fdch \u010driev<\/strong> a nech\u00e1va sa vyzrie\u0165 nieko\u013eko mesiacov, aby z\u00edskala svoju charakteristick\u00fa pikantn\u00fa a jemne \u00faden\u00fa chu\u0165.<\/p>\n Na rozdiel od mnoh\u00fdch in\u00fdch sal\u00e1m sa ventricina \u010dasto pou\u017e\u00edva ako hlavn\u00e1 surovina v jedl\u00e1ch. V Abruzze je be\u017en\u00e9, \u017ee sa prid\u00e1va do om\u00e1\u010dok alebo sa konzumuje spolu s \u010derstv\u00fdm chlebom.<\/p>\n Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n Prosciutto crudo patr\u00ed medzi najzn\u00e1mej\u0161ie talianske \u0161unky. Jej hist\u00f3ria siaha a\u017e do starovek\u00e9ho R\u00edma<\/strong>, kde sa m\u00e4so solilo a su\u0161ilo na slnku, aby vydr\u017ealo dlh\u00e9 cesty. V stredoveku sa t\u00e1to trad\u00edcia zdokonalila a vznikli r\u00f4zne region\u00e1lne varianty prosciutta, pri\u010dom ka\u017ed\u00fd regi\u00f3n m\u00e1 dnes svoje \u0161pecifik\u00e1.<\/p>\n Spracovanie:<\/strong><\/p>\n V\u00fdroba prosciutto crudo je umeleck\u00fd proces. Brav\u010dov\u00e9 stehn\u00e1 sa najsk\u00f4r d\u00f4kladne nasolia<\/strong> a nechaj\u00fa odle\u017ea\u0165, aby sa z nich odstr\u00e1nila vlhkos\u0165. Potom sa su\u0161ia na \u010derstvom vzduchu<\/strong>, \u010dasto v hor\u00e1ch, kde n\u00edzke teploty a \u010dist\u00e9 ovzdu\u0161ie vytv\u00e1raj\u00fa ide\u00e1lne podmienky na zrenie. Tento proces m\u00f4\u017ee trva\u0165 12 a\u017e 36 mesiacov, v z\u00e1vislosti od typu prosciutta.<\/p>\n Vojtech \u010eurkovi\u010d<\/em><\/p><\/div>\n Prosciutto crudo sa nepou\u017e\u00edva len ako ingrediencia \u2013 je pova\u017eovan\u00e9 za samostatn\u00fd pokrm<\/strong>. Taliani ho \u010dasto pod\u00e1vaj\u00fa s mel\u00f3nom alebo figami, \u010d\u00edm vytv\u00e1raj\u00fa dokonal\u00fd kontrast medzi slanou a sladkou chu\u0165ou.<\/p>\n Pri ktor\u00fdch jedl\u00e1ch ju pou\u017e\u00edvame?<\/strong><\/p>\n Ka\u017ed\u00e9 m\u00e4so, ktor\u00e9 pou\u017e\u00edvame v\u00a0 na\u0161ej kuchyni u Hajcera, nesie kus talianskej hist\u00f3rie a remeseln\u00e9ho umenia. Tieto \u0161unky a sal\u00e1my nie s\u00fa len pr\u00edsady \u2013 s\u00fa k\u013e\u00fa\u010dom k autentick\u00fdm chutiam Talianska, ktor\u00e9 ti prin\u00e1\u0161ame priamo na tanier. V \u010fal\u0161om \u010dl\u00e1nku sa m\u00f4\u017ee\u0161 te\u0161i\u0165 na preh\u013ead syrov, ktor\u00e9 dokonale dop\u013a\u0148aj\u00fa na\u0161e jedl\u00e1. A ak sme v\u00e1m medzi\u010dasom spravili chu\u0165, na\u0161e menu n\u00e1jdete tu<\/a><\/strong> a objedna\u0165 si ho m\u00f4\u017eete u\u017e aj online na na\u0161om webe<\/a><\/strong>. Dobr\u00fa chu\u0165.<\/em><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" V re\u0161taur\u00e1cii Hajcer sa dlh\u00e9 roky hl\u00e1sime k trad\u00edci\u00e1m talianskej gastron\u00f3mie, a to nie len v sp\u00f4sobe pr\u00edpravy, ale aj vo v\u00fdbere surov\u00edn, ktor\u00e9 pou\u017e\u00edvame. Pizze [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[99,98,101,93,100,96,97],"class_list":["post-902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zoznamte-sa-s-jedlom","tag-calabria-nduja","tag-pancetta","tag-priprava-antipasto","tag-priprava-pizze","tag-prosciutto-cotto","tag-prosciutto-crudo","tag-ventricina"],"yoast_head":"\n\n
Calabria Nduja \u2013 kr\u00e1\u013eovn\u00e1 pikantn\u00fdch \u0161pecial\u00edt<\/strong><\/h5>\n
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Pancetta \u2013 ikona medzi slaninami<\/strong><\/h5>\n
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Ventricina \u2013 taliansky poklad z r\u00fak pastierov<\/strong><\/h5>\n
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Prosciutto Crudo \u2013 poch\u00fa\u0165ka s tis\u00edcro\u010dnou trad\u00edciou<\/strong><\/h5>\n
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