Gnocchi! Hedv\u00e1bn\u00e9, jemn\u00e9 a lahodn\u00e9! Jedn\u00e1 se o jedny z nejtradi\u010dn\u011bj\u0161\u00edch a nejobl\u00edben\u011bj\u0161\u00edch italsk\u00fdch t\u011bstovin. Je op\u0159edeno histori\u00ed, zvyky a legendami. V tomto \u010dl\u00e1nku mu chceme vzd\u00e1t hold a osv\u011btlit nejzaj\u00edmav\u011bj\u0161\u00ed fakta.<\/p>\n
V ital\u0161tin\u011b se p\u00ed\u0161e - \"gnocchi\". Spr\u00e1vn\u00e9 je v\u0161ak tak\u00e9 \u0159\u00edkat \"noqui\". Existence r\u016fzn\u00fdch variant n\u00e1zvu v\u00fdrobku je d\u016fsledkem jeho roz\u0161\u00ed\u0159en\u00ed a vlivu v gastronomii r\u016fzn\u00fdch kultur. P\u016fvodn\u011b se jedn\u00e1 o italsk\u00fd pokrm, kter\u00fd je v\u0161ak velmi tradi\u010dn\u00ed v zem\u00edch, jako je Argentina, Chile, Paraguay a Uruguay. Mo\u017en\u00e1 je to d\u016fsledek velk\u00e9ho po\u010dtu Ital\u016f, kte\u0159\u00ed na po\u010d\u00e1tku 20. stolet\u00ed emigrovali do Latinsk\u00e9 Ameriky. Jak se \u0159\u00edk\u00e1, \"nen\u00ed nad domov\", lid\u00e9 si r\u00e1di p\u0159ipom\u00ednaj\u00ed sv\u016fj p\u016fvod prost\u0159ednictv\u00edm chut\u00ed tradi\u010dn\u00ed kuchyn\u011b sv\u00e9 zem\u011b p\u016fvodu. Vznikaj\u00ed tak ty nejchutn\u011bj\u0161\u00ed gastronomick\u00e9 f\u00faze.<\/p>\n
Vr\u00e1t\u00edme-li se ke slovu \"gnocchi\" a jeho v\u00fdznamu, m\u016f\u017eeme \u0159\u00edci, \u017ee se p\u0159ekl\u00e1d\u00e1 jako kousky, a to d\u00edky sv\u00e9mu tvaru. N\u011bkte\u0159\u00ed se v\u0161ak domn\u00edvaj\u00ed, \u017ee etymologicky poch\u00e1z\u00ed ze slova \"nocchio\", kter\u00e9 ozna\u010duje v\u011btev stromu, nebo ze slova \"nocca\", co\u017e znamen\u00e1 k\u00e1men.<\/p>\n
Prap\u016fvodn\u00ed noky poch\u00e1zej\u00ed z \u0158\u00edma a jsou to \"zanzarelli\", kter\u00e9 se p\u0159ipravuj\u00ed ze strouhanky, ml\u00e9ka a drcen\u00fdch mandl\u00ed. Byly b\u011b\u017en\u00e9 na renesan\u010dn\u00edch hostin\u00e1ch. V t\u00e9 dob\u011b existovaly r\u016fzn\u00e9 odr\u016fdy zanzarelly. K dispozici byly oran\u017eov\u00e9 zanzarelli, p\u0159ipraven\u00e9 ze \u0161afr\u00e1nu a d\u00fdn\u011b, a zelen\u00e9 zanzarelli, p\u0159ipraven\u00e9 z \u010derven\u00e9 \u0159epy a \u0161pen\u00e1tu.<\/p>\n
V 17. stolet\u00ed se zanzarelli zm\u011bnilo na malfatti, kdy\u017e se mlet\u00e9 mandle a strouhanka nahradily moukou, vodou a vejcem. Skute\u010dn\u00e1 prom\u011bna pokrmu v\u0161ak nastala a\u017e s p\u0159id\u00e1n\u00edm brambor, a to a\u017e d\u00edky dovozu brambor do Evropy. A\u017e v 19. stolet\u00ed se v\u0161ak brambory staly nepostradatelnou sou\u010d\u00e1st\u00ed receptu, a to z d\u016fvodu protest\u016f ve\u0159ejnosti.<\/p>\n
V t\u00e9 dob\u011b vlastnili t\u00e9m\u011b\u0159 v\u0161echny ml\u00fdny feud\u00e1lov\u00e9, kter\u00fdm se \u0159\u00edkalo signori. Tam roln\u00edci neboli contadini mleli p\u0161enici a z\u00edsk\u00e1vali z n\u00ed mouku, kterou pou\u017e\u00edvali k v\u00fdrob\u011b t\u011bstovin. Kolem roku 1880 v\u0161ak signori zv\u00fd\u0161ili poplatky, kter\u00e9 museli contadini platit za p\u0159\u00edstup do ml\u00fdn\u016f. V souvislosti s t\u00edmto zdra\u017een\u00edm se mnoho zem\u011bd\u011blc\u016f rozhodlo za\u010d\u00edt experimentovat s jin\u00fdmi, levn\u011bj\u0161\u00edmi produkty, a tak se do receptu dostaly brambory, kter\u00e9 nahradily \u010d\u00e1st mouky. Byl to velk\u00fd \u00fasp\u011bch!<\/p>\n
Na gnocchi se n\u00e1m nejv\u00edce l\u00edb\u00ed, \u017ee jsou tradi\u010dn\u00edm pokrmem v mnoha italsk\u00fdch regionech, p\u0159i\u010dem\u017e ka\u017ed\u00fd z nich m\u00e1 na receptu sv\u016fj vlastn\u00ed rukopis. Na severu It\u00e1lie se nap\u0159\u00edklad p\u011bstuje odr\u016fda zvan\u00e1 \"canederli\". V tomto p\u0159\u00edpad\u011b se nevyr\u00e1b\u00ed z brambor, ale z chleba, ml\u00e9ka, mouky a su\u0161en\u00e9ho masa. Jsou drobn\u00e9, velmi podobn\u00e9 t\u011bm, kter\u00e9 se va\u0159ily ve st\u0159edov\u011bk\u00e9 It\u00e1lii, a obvykle se pod\u00e1vaj\u00ed s v\u00fdvarem, zel\u00edm a pa\u017eitkou.<\/p>\n
Tak\u00e9 na severu, v Piacenze, se vyskytuje jin\u00fd druh s\u00fdra zvan\u00fd \"gnocchetti\". Do t\u011bsta se pou\u017e\u00edv\u00e1 \u0161pen\u00e1t, proto m\u00e1 charakteristickou zelenou barvu. Nej\u010dast\u011bji se pod\u00e1vaj\u00ed s om\u00e1\u010dkou ze s\u00fdra gorgonzola. V oblasti Mantovy a Parmy jsou d\u00fdn\u011b v receptu velmi typick\u00e9. Pod\u00e1vaj\u00ed se s m\u00e1slem, s\u00fdrem parmigiano reggiano a l\u00edstky \u0161alv\u011bje.<\/p>\n
Pokud se vyd\u00e1me na jih, do oblasti Kamp\u00e1nie, najdeme gnocchi \"alla sorrentina\". V tomto p\u0159\u00edpad\u011b jsou hlavn\u00ed slo\u017ekou brambory. Pod\u00e1vaj\u00ed se v n\u00e1kypech s raj\u010datovou om\u00e1\u010dkou a \u010derstvou bazalkou. Tento typick\u00fd recept \u00fadajn\u011b vznikl v mal\u00e9 hosp\u016fdce v Sorrentu, odkud poch\u00e1z\u00ed i jeho n\u00e1zev.<\/p>\n
Jak jsme ji\u017e zm\u00ednili, existuj\u00ed rozd\u00edly v ingredienc\u00edch, z nich\u017e se t\u011bsto skl\u00e1d\u00e1, a tak\u00e9 r\u016fzn\u00e9 velikosti, men\u0161\u00ed nebo v\u011bt\u0161\u00ed, a r\u016fzn\u00e9 tvary, n\u011bkter\u00e9 ov\u00e1ln\u011bj\u0161\u00ed a jin\u00e9 obd\u00e9ln\u00edkov\u00e9. Jak\u00e9 detaily maj\u00ed t\u00e9m\u011b\u0159 v\u0161echny noky spole\u010dn\u00e9 krom\u011b z\u00e1kladn\u00edch v\u011bc\u00ed, jako jsou obecn\u00e9 ingredience z\u00e1kladu nebo zp\u016fsob p\u0159\u00edpravy?<\/p>\n
Vybav\u00ed se v\u00e1m ty v\u00fdrazn\u00e9 pruhovan\u00e9 zna\u010dky ? To je kl\u00ed\u010d k cel\u00e9 v\u011bci. M\u016f\u017eete si je p\u0159ipravit doma vidli\u010dkou, ale jsou vyrobeny z d\u0159ev\u011bn\u00fdch nok\u016f, co\u017e jim dod\u00e1v\u00e1 zvl\u00e1\u0161tn\u00ed identitu, kterou pozn\u00e1te u v\u0161ech druh\u016f nok\u016f. Tato mal\u00e1 dr\u00e1\u017eka zvan\u00e1 \"riga\" pom\u00e1h\u00e1 noky rovnom\u011brn\u011b uva\u0159it uvnit\u0159 i zvenku. Pom\u00e1h\u00e1 tak\u00e9 tomu, aby se noky p\u0159i pod\u00e1v\u00e1n\u00ed k j\u00eddlu spojily s om\u00e1\u010dkou.<\/p>\n
Nejzn\u00e1m\u011bj\u0161\u00ed legenda o noc\u00edch \u0159\u00edk\u00e1, \u017ee se obvykle jed\u00ed 29. dne v m\u011bs\u00edci. Vypr\u00e1v\u00ed se, \u017ee svat\u00fd Pantaleon, mlad\u00fd l\u00e9ka\u0159, kter\u00fd ned\u00e1vno konvertoval ke k\u0159es\u0165anstv\u00ed, emigroval do It\u00e1lie, aby unikl \u00fatlaku, jemu\u017e \u010delil doma. Tam se ho ujali skromn\u00ed zem\u011bd\u011blci a dali mu k j\u00eddlu tal\u00ed\u0159 halu\u0161ek. Mlad\u00edk jim z vd\u011b\u010dnosti po\u017eehnal a pop\u0159\u00e1l jim kr\u00e1snou \u00farodu. A\u0165 u\u017e to byla n\u00e1hoda nebo z\u00e1zrak, p\u0159\u00e1n\u00ed sv\u011btce se splnilo a toho roku m\u011bli zem\u011bd\u011blci neb\u00fdvalou \u00farodu. P\u0159edpokl\u00e1d\u00e1 se, \u017ee tato ud\u00e1lost se odehr\u00e1la 29. z\u00e1\u0159\u00ed, a proto je po\u017eitek z lahodn\u00e9ho tal\u00ed\u0159e nok\u016f v tento den symbolem \u0161t\u011bst\u00ed.<\/p>\n
Dal\u0161\u00edm zvykem zako\u0159en\u011bn\u00fdm v receptu je schovat pod pokrm pozn\u00e1mku. Tato tradice je nov\u011bj\u0161\u00ed a z\u0159ejm\u011b vznikla b\u011bhem druh\u00e9 sv\u011btov\u00e9 v\u00e1lky, kdy se pod\u00e1valy tal\u00ed\u0159e s noky, aby se nakrmily nejchud\u0161\u00ed rodiny, a n\u011bkte\u0159\u00ed lid\u00e9 ob\u010das pod tal\u00ed\u0159 schovali bankovku, aby p\u0159isp\u011bli na tuto pomoc. Vz\u00e1cn\u00e9 gesto, kter\u00e9 z tohoto zvyku \u010din\u00ed symbol solidarity a empatie.<\/p>","protected":false},"excerpt":{"rendered":"
Gnocchi! Jedwabiste, delikatne i pyszne! Jest to jeden z najbardziej tradycyjnych i uwielbianych w\u0142oskich makaron\u00f3w. Jest przesi\u0105kni\u0119ty histori\u0105, zwyczajami i legendami. W tym artykule chcemy odda\u0107 mu ho\u0142d, rzucaj\u0105c \u015bwiat\u0142o na najciekawsze fakty. Gnocchi czy noqui? Oba s\u0142owa s\u0105 poprawne Po w\u0142osku pisze si\u0119\u00a0– „gnocchi”. Jednak\u017ce poprawne jest r\u00f3wnie\u017c powiedzenie „noqui”.\u00a0To, \u017ce istniej\u0105 odmiany nazwy […]<\/p>\n","protected":false},"author":2,"featured_media":1079,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[50],"class_list":["post-1077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia","tag-all"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/comments?post=1077"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1077\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media\/1079"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media?parent=1077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/categories?post=1077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/tags?post=1077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}