Gnocchi! Hodv\u00e1bne, jemn\u00e9 a lahodn\u00e9! Ide o jednu z najtradi\u010dnej\u0161\u00edch a najob\u013e\u00fabenej\u0161\u00edch talianskych cestov\u00edn. Je opraden\u00e9 hist\u00f3riou, zvykmi a legendami. V tomto \u010dl\u00e1nku mu chceme vzda\u0165 hold a osvetli\u0165 najzauj\u00edmavej\u0161ie fakty.<\/p>\n
V talian\u010dine sa p\u00ed\u0161e - \"gnocchi\". Spr\u00e1vne je v\u0161ak poveda\u0165 aj \"noqui\". To, \u017ee existuj\u00fa r\u00f4zne varianty n\u00e1zvu v\u00fdrobku, je d\u00f4sledkom jeho roz\u0161\u00edrenia a vplyvu v gastron\u00f3mii r\u00f4znych kult\u00far. P\u00f4vodne je to talianske jedlo, ale je ve\u013emi tradi\u010dn\u00e9 v krajin\u00e1ch ako Argent\u00edna, \u010cile, Paraguaj a Uruguaj. Mo\u017eno je to d\u00f4sledok ve\u013ek\u00e9ho po\u010dtu Talianov, ktor\u00ed za\u010diatkom 20. storo\u010dia emigrovali do Latinskej Ameriky. Ako sa hovor\u00ed, \"niet nad domov\", \u013eudia si radi pripom\u00ednaj\u00fa svoj p\u00f4vod prostredn\u00edctvom chut\u00ed tradi\u010dnej kuchyne svojej krajiny p\u00f4vodu. Vznikaj\u00fa tak najchutnej\u0161ie f\u00fazie v gastron\u00f3mii.<\/p>\n
Ak sa vr\u00e1time k slovu \"gnocchi\" a jeho v\u00fdznamu, m\u00f4\u017eeme poveda\u0165, \u017ee sa preklad\u00e1 ako k\u00fasky, vzh\u013eadom na jeho tvar. Niektor\u00ed sa v\u0161ak domnievaj\u00fa, \u017ee etymologicky poch\u00e1dza zo slova \"nocchio\", ktor\u00e9 ozna\u010duje kon\u00e1r stromu, alebo zo slova \"nocca\", \u010do znamen\u00e1 kame\u0148.<\/p>\n
P\u00f4vodn\u00e9 halu\u0161ky poch\u00e1dzaj\u00fa z R\u00edma a s\u00fa to \"zanzarelli\", ktor\u00e9 sa pripravuj\u00fa zo str\u00fahanky, mlieka a drven\u00fdch mandl\u00ed. Boli be\u017en\u00e9 na renesan\u010dn\u00fdch hostin\u00e1ch. V tom \u010dase existovali r\u00f4zne odrody zanzarelly. V ponuke boli oran\u017eov\u00e9 zanzarelli so \u0161afranom a tekvicou a zelen\u00e9 zanzarelli s \u010dervenou repou a \u0161pen\u00e1tom.<\/p>\n
V 17. storo\u010d\u00ed sa zanzarelli zmenili na malfatti, ke\u010f sa namiesto mlet\u00fdch mandl\u00ed a str\u00fahanky pou\u017eila m\u00faka, voda a vajce. Skuto\u010dn\u00e1 premena pokrmu v\u0161ak nastala a\u017e s pridan\u00edm zemiakov, a to nie v\u010faka dovozu zemiakov do Eur\u00f3py. A\u017e v 19. storo\u010d\u00ed sa v\u0161ak zemiaky stali neodmyslite\u013enou s\u00fa\u010das\u0165ou receptu, a to z d\u00f4vodu protestov verejnosti.<\/p>\n
V tom \u010dase vlastnili takmer v\u0161etky mlyny feud\u00e1li, naz\u00fdvan\u00ed signori. Tam ro\u013en\u00edci alebo contadini mleli p\u0161enicu, aby z\u00edskali m\u00faku, ktor\u00e1 sa pou\u017e\u00edvala na v\u00fdrobu cestov\u00edn. Okolo roku 1880 v\u0161ak signori zv\u00fd\u0161ili poplatky, ktor\u00e9 museli contadini plati\u0165 za pr\u00edstup do mlynov. Vzh\u013eadom na tento n\u00e1rast cien sa mnoh\u00ed po\u013enohospod\u00e1ri rozhodli za\u010da\u0165 experimentova\u0165 s in\u00fdmi, lacnej\u0161\u00edmi produktmi, a tak sa do receptu dostali zemiaky, ktor\u00e9 nahradili \u010das\u0165 m\u00faky. Bol to ve\u013ek\u00fd \u00faspech!<\/p>\n
Jednou z vec\u00ed, ktor\u00e9 m\u00e1me na halu\u0161k\u00e1ch najrad\u0161ej, je to, \u017ee s\u00fa tradi\u010dn\u00fdm jedlom v mnoh\u00fdch regi\u00f3noch Talianska, pri\u010dom ka\u017ed\u00fd z nich d\u00e1va receptu vlastn\u00fa pe\u010da\u0165. Na severe Talianska sa napr\u00edklad pestuje odroda naz\u00fdvan\u00e1 \"canederli\". V tomto pr\u00edpade sa nevyr\u00e1baj\u00fa zo zemiakov, ale z chleba, mlieka, m\u00faky a su\u0161en\u00e9ho m\u00e4sa. S\u00fa mal\u00e9, ve\u013emi podobn\u00e9 t\u00fdm, ktor\u00e9 sa varili v stredovekom Taliansku, a zvy\u010dajne sa pod\u00e1vaj\u00fa s v\u00fdvarom, kapustou a pa\u017e\u00edtkou.<\/p>\n
Na severe, v Piacenze, sa vyskytuje aj \u010fal\u0161\u00ed druh naz\u00fdvan\u00fd \"gnocchetti\". Do cesta sa pou\u017e\u00edva \u0161pen\u00e1t, preto m\u00e1 charakteristick\u00fa zelen\u00fa farbu. Naj\u010dastej\u0161ie sa pod\u00e1vaj\u00fa s om\u00e1\u010dkou zo syra gorgonzola. V oblasti Mantua a Parma s\u00fa tekvice ve\u013emi typick\u00e9 pre tento recept. Pod\u00e1vaj\u00fa sa s maslom, syrom parmigiano reggiano a l\u00edstkami \u0161alvie.<\/p>\n
Ak sa vyd\u00e1me na juh, do regi\u00f3nu Kamp\u00e1nia, n\u00e1jdeme gnocchi \"alla sorrentina\". V tomto pr\u00edpade s\u00fa hlavnou zlo\u017ekou zemiaky. Pod\u00e1vaj\u00fa sa v n\u00e1kypoch s paradajkovou om\u00e1\u010dkou a \u010derstvou bazalkou. Predpoklad\u00e1 sa, \u017ee tento typick\u00fd recept vznikol v malej kr\u010dme v Sorrente, odkia\u013e poch\u00e1dza aj jeho n\u00e1zov.<\/p>\n
Ako sme u\u017e spomenuli, existuj\u00fa rozdiely v zlo\u017ek\u00e1ch, z ktor\u00fdch sa cesto sklad\u00e1; existuj\u00fa aj r\u00f4zne ve\u013ekosti, men\u0161ie alebo v\u00e4\u010d\u0161ie, a r\u00f4zne tvary, niektor\u00e9 ov\u00e1lne a in\u00e9 obd\u013a\u017enikov\u00e9. \u010co maj\u00fa spolo\u010dn\u00e9 takmer v\u0161etky halu\u0161ky okrem z\u00e1kladn\u00fdch prvkov, ako s\u00fa v\u0161eobecn\u00e9 zlo\u017eky z\u00e1kladu alebo sp\u00f4sob pr\u00edpravy?<\/p>\n
Vybavuj\u00fa sa v\u00e1m tie v\u00fdrazn\u00e9 pruhovan\u00e9 zna\u010dky ? To je k\u013e\u00fa\u010d k veci. M\u00f4\u017eete si ich pripravi\u0165 doma vidli\u010dkou, ale vyr\u00e1baj\u00fa sa z dreven\u00fdch halu\u0161iek, \u010do im dod\u00e1va osobitn\u00fa identitu, ktor\u00fa rozpozn\u00e1te u v\u0161etk\u00fdch druhov halu\u0161iek. T\u00e1to mal\u00e1 dr\u00e1\u017eka naz\u00fdvan\u00e1 \"riga\" pom\u00e1ha halu\u0161ky rovnomerne uvari\u0165 zvn\u00fatra aj zvonku. Pom\u00e1ha tie\u017e, aby sa halu\u0161ky pri pod\u00e1van\u00ed spojili s om\u00e1\u010dkou.<\/p>\n
Najzn\u00e1mej\u0161ia legenda o halu\u0161k\u00e1ch hovor\u00ed, \u017ee sa zvy\u010dajne jedia 29. d\u0148a v mesiaci. Pr\u00edbeh hovor\u00ed, \u017ee sv\u00e4t\u00fd Pantaleon, mlad\u00fd lek\u00e1r, ktor\u00fd ned\u00e1vno konvertoval na kres\u0165anstvo, emigroval do Talianska, aby unikol pred \u00fatlakom, ktor\u00e9mu \u010delil doma. Tam sa ho ujali skromn\u00ed farm\u00e1ri, ktor\u00ed mu dali zjes\u0165 tanier halu\u0161iek. Mlad\u00edk im z v\u010faky po\u017eehnal a za\u017eelal im skvel\u00fa \u00farodu. \u010ci u\u017e to bola n\u00e1hoda alebo z\u00e1zrak, sv\u00e4tcovo \u017eelanie sa splnilo a v tom roku mali po\u013enohospod\u00e1ri nev\u00eddan\u00fa \u00farodu. Predpoklad\u00e1 sa, \u017ee t\u00e1to udalos\u0165 sa odohrala 29. janu\u00e1ra, tak\u017ee vychutna\u0165 si v tento de\u0148 chutn\u00fd tanier halu\u0161iek je symbolom \u0161\u0165astia.<\/p>\n
\u010eal\u0161\u00edm zvykom zakorenen\u00fdm v recepte je schova\u0165 pod pokrm pozn\u00e1mku. T\u00e1to trad\u00edcia je nov\u0161ia a zd\u00e1 sa, \u017ee vznikla po\u010das druhej svetovej vojny, ke\u010f sa pod\u00e1vali taniere s halu\u0161kami, aby sa nak\u0155mili najchudobnej\u0161ie rodiny, a pri niektor\u00fdch pr\u00edle\u017eitostiach sa pod tanier schov\u00e1vala bankovka, aby sa prispelo na t\u00fato pomoc. Vz\u00e1cne gesto, ktor\u00e9 z tohto zvyku rob\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\/sk\/wp-json\/wp\/v2\/posts\/1077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/comments?post=1077"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts\/1077\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media\/1079"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media?parent=1077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/categories?post=1077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/tags?post=1077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}