{"id":1784,"date":"2023-10-20T07:22:37","date_gmt":"2023-10-20T07:22:37","guid":{"rendered":"https:\/\/lifestylerek.com\/?p=1784"},"modified":"2023-09-26T07:50:35","modified_gmt":"2023-09-26T07:50:35","slug":"papardelle-z-krewetkami-wloska-uczta-dla-podniebienia","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/sk\/papardelle-s-krevetami-talianska-hostina-pre-chutove-bunky\/","title":{"rendered":"Papardelle s krevetami - talianska hostina pre chu\u0165ov\u00e9 bunky"},"content":{"rendered":"<p><strong>Papardelle s\u00fa jedn\u00fdm z najob\u013e\u00fabenej\u0161\u00edch druhov cestov\u00edn v Taliansku. Vyzna\u010duj\u00fa sa \u0161irok\u00fdmi a ploch\u00fdmi vl\u00e1knami, ktor\u00e9 sa v\u00fdborne kombinuj\u00fa s r\u00f4znymi om\u00e1\u010dkami a pr\u00edlohami. Papardelle maj\u00fa bohat\u00fa hist\u00f3riu a trad\u00edciu, ktor\u00e1 siaha a\u017e do stredoveku. Ich n\u00e1zov poch\u00e1dza z talianskeho slova \"pappare\", \u010do znamen\u00e1 \"hlta\u0165\" alebo \"la\u010dne jes\u0165\". Niet divu, \u017ee papardelle s\u00fa tak\u00e9 chutn\u00e9 a s\u00fdte!<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Jedn\u00fdm z naj\u010dastej\u0161\u00edch sp\u00f4sobov pod\u00e1vania papardelle je kombin\u00e1cia s krevetami. Krevety s\u00fa k\u00f4rovce s jemnou a sladkou chu\u0165ou, ktor\u00e9 s\u00fa bohat\u00e9 na bielkoviny, zinok, sel\u00e9n a vitam\u00edn B12. Krevety s\u00fa vhodn\u00e9 do mnoh\u00fdch talianskych jed\u00e1l, preto\u017ee sa \u013eahko pripravuj\u00fa a maj\u00fa kr\u00e1tky \u010das varenia. Krevety sa m\u00f4\u017eu vypr\u00e1\u017ea\u0165, dusi\u0165, piec\u0165 alebo grilova\u0165, ako aj marinova\u0165 v bylink\u00e1ch a korenin\u00e1ch.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">V tomto \u010dl\u00e1nku v\u00e1m predstav\u00edme \u0161tyri <a href=\"https:\/\/lifestylerek.com\/sk\/category\/kuchnia\/\">predpisy<\/a> Papardelle s krevetami, ktor\u00e9 ur\u010dite pote\u0161ia va\u0161e chu\u0165ov\u00e9 poh\u00e1riky. Ka\u017ed\u00e1 z nich m\u00e1 in\u00fa om\u00e1\u010dku a polevu, ktor\u00e1 dod\u00e1va cestovin\u00e1m jedine\u010dn\u00fd charakter a chu\u0165. Ka\u017ed\u00fd recept je jednoduch\u00fd a r\u00fdchly a na ich pr\u00edpravu potrebujete len nieko\u013eko z\u00e1kladn\u00fdch surov\u00edn. Pozrite si na\u0161e n\u00e1vrhy a vysk\u00fa\u0161ajte ich vo svojej kuchyni!<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Papardelle s krevetami v paradajkovej om\u00e1\u010dke<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle s krevetami v paradajkovej om\u00e1\u010dke je klasick\u00e9 talianske jedlo, ktor\u00e9 sp\u00e1ja \u0161\u0165avnat\u00e9 a aromatick\u00e9 ingrediencie. Paradajkov\u00e1 om\u00e1\u010dka je jednoduch\u00e1 na pr\u00edpravu, ale m\u00e1 intenz\u00edvnu a hlbok\u00fa chu\u0165. Na jej pr\u00edpravu potrebujete len paradajky, cesnak, olivov\u00fd olej, so\u013e a korenie. M\u00f4\u017eete prida\u0165 aj trochu bazalky alebo oregana, aby ste zd\u00f4raznili stredomorsk\u00fd charakter pokrmu.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Krevety s\u00fa dokonal\u00fdm doplnkom paradajkovej om\u00e1\u010dky, preto\u017ee jej dod\u00e1vaj\u00fa \u013eahkos\u0165 a sladkos\u0165. M\u00f4\u017eete pou\u017ei\u0165 \u010derstv\u00e9 alebo mrazen\u00e9 krevety, ale nezabudnite ich pred vypr\u00e1\u017ean\u00edm dobre o\u010disti\u0165 a osu\u0161i\u0165. Krevety sma\u017ete na olivovom oleji s cesnakom a bielym v\u00ednom, ktor\u00e9 im dod\u00e1 extra chu\u0165 a vlhkos\u0165.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Papardelle uvarte pod\u013ea n\u00e1vodu na obale, potom vmie\u0161ajte om\u00e1\u010dku a krevety. Jedlo pod\u00e1vajte posypan\u00e9 str\u00fahan\u00fdm parmez\u00e1nom alebo pecorinom romano. Tu je zoznam ingredienci\u00ed a postup pr\u00edpravy:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Zlo\u017eenie:<\/span><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g cestov\u00edn papardelle<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g kreviet (\u010derstv\u00fdch alebo mrazen\u00fdch)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 str\u00fa\u010diky cesnaku<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">400 g paradajok (konzervovan\u00fdch alebo \u010derstv\u00fdch)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100 ml bieleho v\u00edna<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 ly\u017eice olivov\u00e9ho oleja<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">so\u013e a korenie pod\u013ea chuti<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bazalka alebo oregano pod\u013ea chuti<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">parmez\u00e1n alebo pecorino romano na posypanie<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Sp\u00f4sob pr\u00edpravy:<\/span><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ak pou\u017e\u00edvate mrazen\u00e9 krevety, vopred ich rozmrazte a osu\u0161te papierovou utierkou. Ak pou\u017e\u00edvate \u010derstv\u00e9 krevety, o\u010distite ich od \u010driev a vn\u00fatornost\u00ed, potom ich umyte a osu\u0161te.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cesnak o\u0161\u00fapte a nakr\u00e1jajte. Ak pou\u017e\u00edvate \u010derstv\u00e9 paradajky, sparte ich vo vriacej vode, ol\u00fapte \u0161upku a nakr\u00e1jajte na k\u00fasky. Ak pou\u017e\u00edvate konzervovan\u00e9 paradajky, sce\u010fte ich z marin\u00e1dy a roztla\u010dte vidli\u010dkou.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekom hrnci zvarte vodu so so\u013eou a uvarte cestoviny papardelle al dente, pribli\u017ene 10 min\u00fat. Cestoviny sced\u00edme a odlo\u017e\u00edme bokom.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Na ve\u013ekej panvici rozohrejte 2 PL olivov\u00e9ho oleja a asi min\u00fatu na \u0148om opekajte polovicu cesnaku, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte krevety a za ob\u010dasn\u00e9ho mie\u0161ania ich sma\u017ete asi 5 min\u00fat, k\u00fdm nie s\u00fa ru\u017eov\u00e9 a m\u00e4kk\u00e9. Ku koncu sma\u017eenia pridajte biele v\u00edno a dochu\u0165te so\u013eou a koren\u00edm. Odstavte panvicu z oh\u0148a a nechajte ju bokom.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V malom hrnci zohrejte zvy\u0161n\u00e9 2 ly\u017eice olivov\u00e9ho oleja a asi min\u00fatu na \u0148om restujte zvy\u0161n\u00fd cesnak, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte paradajky a za ob\u010dasn\u00e9ho mie\u0161ania varte na miernom ohni asi 15 min\u00fat, k\u00fdm om\u00e1\u010dka nezhustne. Dochu\u0165te so\u013eou, koren\u00edm a bazalkou alebo oreganom pod\u013ea chuti.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekej mise zmie\u0161ajte cestoviny papardelle s paradajkovou om\u00e1\u010dkou. Navrstvite na ne krevety z panvice. Pokrm posypte str\u00fahan\u00fdm parmez\u00e1nom alebo pecorino romano a pod\u00e1vajte tepl\u00fd alebo hor\u00faci.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle s krevetami a thajskou bazalkou<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle s krevetami a thajskou bazalkou je exotick\u00e9 jedlo, ktor\u00e9 sp\u00e1ja chute talianskej a \u00e1zijskej kuchyne. Thajsk\u00e1 bazalka je aromatick\u00e1 rastlina, ktor\u00e1 m\u00e1 intenz\u00edvnu v\u00f4\u0148u a chu\u0165 podobn\u00fa an\u00edzu. \u010casto sa pou\u017e\u00edva v thajskej, vietnamskej a indon\u00e9zskej kuchyni na dochutenie r\u00fdb, m\u00e4sa, zeleniny a cestov\u00edn. Thajsk\u00e1 bazalka m\u00e1 aj lie\u010div\u00e9 vlastnosti, preto\u017ee p\u00f4sob\u00ed protiz\u00e1palovo, antibakteri\u00e1lne a protiples\u0148ovo.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Krevety s\u00fa dokonal\u00fdm doplnkom k thajskej bazalke, preto\u017ee jej dod\u00e1vaj\u00fa sladkos\u0165 a \u013eahkos\u0165. M\u00f4\u017eete pou\u017ei\u0165 \u010derstv\u00e9 alebo mrazen\u00e9 krevety, ale nezabudnite ich pred vypr\u00e1\u017ean\u00edm dobre o\u010disti\u0165 a osu\u0161i\u0165. Krevety osma\u017ete na olivovom oleji s cesnakom, z\u00e1zvorom, s\u00f3jovou om\u00e1\u010dkou a medom, aby z\u00edskali extra chu\u0165 a sladkos\u0165.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Papardelle uvarte pod\u013ea pokynov na obale, potom do nich vmie\u0161ajte krevety a thajsk\u00fa bazalku. Jedlo pod\u00e1vajte posypan\u00e9 pra\u017een\u00fdmi ke\u0161u orie\u0161kami alebo mand\u013eami, ktor\u00e9 mu dodaj\u00fa chrumkavos\u0165. Zauj\u00edmav\u00e9 je, \u017ee toto jedlo chut\u00ed perfektne s rezancami <a href=\"https:\/\/lifestylerek.com\/sk\/gnocchi-dish-steeped-in-history-habits-and-legends\/\">gnocchi<\/a>. Tu je zoznam ingredienci\u00ed a sp\u00f4sob pr\u00edpravy:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Zlo\u017eenie:<\/span><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g cestov\u00edn papardelle<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 g kreviet (\u010derstv\u00fdch alebo mrazen\u00fdch)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 str\u00fa\u010diky cesnaku<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 cm \u010derstv\u00e9ho z\u00e1zvoru<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 ly\u017eice olivov\u00e9ho oleja<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 polievkov\u00e9 ly\u017eice s\u00f3jovej om\u00e1\u010dky<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 ly\u017eice medu<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">so\u013e a korenie pod\u013ea chuti<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">hrs\u0165 bazalkov\u00fdch listov<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">ke\u0161u orie\u0161ky alebo mandle na posypanie<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Sp\u00f4sob pr\u00edpravy:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Ak pou\u017e\u00edvate mrazen\u00e9 krevety, vopred ich rozmrazte a osu\u0161te papierovou utierkou. Ak pou\u017e\u00edvate \u010derstv\u00e9 krevety, o\u010distite ich od \u010driev a vn\u00fatornost\u00ed, potom ich umyte a osu\u0161te.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Cesnak o\u0161\u00fapte a nakr\u00e1jajte. O\u0161\u00fapte a nastr\u00fahajte z\u00e1zvor. Umyte a osu\u0161te listy thajskej bazalky.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> V malej miske zmie\u0161ajte s\u00f3jov\u00fa om\u00e1\u010dku a med. Odstavte.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej panvici rozohrejte 2 PL olivov\u00e9ho oleja a asi min\u00fatu na \u0148om opekajte polovicu cesnaku a z\u00e1zvoru, k\u00fdm neza\u010dn\u00fa vo\u0148a\u0165. Pridajte krevety a za ob\u010dasn\u00e9ho mie\u0161ania ich sma\u017ete asi 5 min\u00fat, k\u00fdm nie s\u00fa ru\u017eov\u00e9 a m\u00e4kk\u00e9. Ku koncu sma\u017eenia pridajte s\u00f3jov\u00fa om\u00e1\u010dku a med a dochu\u0165te so\u013eou a koren\u00edm. Odstavte panvicu z oh\u0148a a nechajte ju bokom.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekom hrnci zvarte vodu so so\u013eou a uvarte cestoviny papardelle al dente, pribli\u017ene 10 min\u00fat. Cestoviny sced\u00edme a odlo\u017e\u00edme bokom.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej mise zmie\u0161ajte rezance papardelle s krevetami a om\u00e1\u010dkou. Navrstvite na ne listy thajskej bazalky. Pokrm posypte pra\u017een\u00fdmi ke\u0161u orie\u0161kami alebo mand\u013eami a pod\u00e1vajte hor\u00faci alebo tepl\u00fd.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle s krevetami a su\u0161en\u00fdmi paradajkami<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle s krevetami a su\u0161en\u00fdmi paradajkami je jedlo s bohatou a sladkokyslou chu\u0165ou, ktor\u00e9 je ide\u00e1lne na chladnej\u0161ie dni. Paradajky su\u0161en\u00e9 na slnku s\u00fa paradajky zbaven\u00e9 vody su\u0161en\u00edm na slnku alebo v r\u00fare. Maj\u00fa intenz\u00edvnu \u010derven\u00fa farbu a mierne chrumkav\u00fa \u0161upku. Na slnku su\u0161en\u00e9 paradajky s\u00fa bohat\u00e9 na lykop\u00e9n, antioxidant, ktor\u00fd chr\u00e1ni pred vo\u013en\u00fdmi radik\u00e1lmi a zabra\u0148uje srdcov\u00fdm chorob\u00e1m a rakovine.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Krevety s\u00fa dokonalou pr\u00edlohou k su\u0161en\u00fdm paradajk\u00e1m, preto\u017ee im dod\u00e1vaj\u00fa sladkos\u0165 a \u013eahkos\u0165. M\u00f4\u017eete pou\u017ei\u0165 \u010derstv\u00e9 alebo mrazen\u00e9 krevety, ale nezabudnite ich pred vypr\u00e1\u017ean\u00edm dobre o\u010disti\u0165 a osu\u0161i\u0165. Krevety osma\u017ete na olivovom oleji s cesnakom, so\u013eou a koren\u00edm, aby z\u00edskali jednoduch\u00fa a jemn\u00fa chu\u0165.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Papardelle uvarte pod\u013ea pokynov na obale, potom do nich vmie\u0161ajte krevety a su\u0161en\u00e9 paradajky. Pokrm pod\u00e1vajte posypan\u00fd str\u00fahan\u00fdm parmez\u00e1nom alebo ricottou, aby bol kr\u00e9movej\u0161\u00ed. Tu je zoznam ingredienci\u00ed a postup pr\u00edpravy:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Zlo\u017eenie:<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">- 500 g cestov\u00edn papardelle<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 500 g kreviet (\u010derstv\u00fdch alebo mrazen\u00fdch)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 str\u00fa\u010diky cesnaku<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 200 g su\u0161en\u00fdch paradajok<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 ly\u017eice olivov\u00e9ho oleja<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- so\u013e a korenie pod\u013ea chuti<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- Parmez\u00e1n alebo ricotta na posypanie<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Sp\u00f4sob pr\u00edpravy:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Ak pou\u017e\u00edvate mrazen\u00e9 krevety, vopred ich rozmrazte a osu\u0161te papierovou utierkou. Ak pou\u017e\u00edvate \u010derstv\u00e9 krevety, o\u010distite ich od \u010driev a vn\u00fatornost\u00ed, potom ich umyte a osu\u0161te.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Cesnak o\u0161\u00fapte a nakr\u00e1jajte. Ak pou\u017e\u00edvate su\u0161en\u00e9 paradajky v slanom n\u00e1leve, sce\u010fte ich a nakr\u00e1jajte na men\u0161ie k\u00fasky. Ak pou\u017e\u00edvate su\u0161en\u00e9 paradajky bez n\u00e1levu, namo\u010dte ich do teplej vody na pribli\u017ene 15 min\u00fat, potom ich sce\u010fte a nakr\u00e1jajte na men\u0161ie k\u00fasky.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Na ve\u013ekej panvici rozohrejte 2 PL olivov\u00e9ho oleja a asi min\u00fatu na \u0148om opekajte polovicu cesnaku, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte krevety a za ob\u010dasn\u00e9ho mie\u0161ania ich sma\u017ete asi 5 min\u00fat, k\u00fdm nie s\u00fa ru\u017eov\u00e9 a m\u00e4kk\u00e9. Dochu\u0165te so\u013eou a koren\u00edm. Odstavte panvicu z oh\u0148a a nechajte ju bokom.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej panvici rozohrejte zvy\u0161n\u00e9 2 PL olivov\u00e9ho oleja a asi min\u00fatu na \u0148om sma\u017ete zvy\u0161n\u00fd cesnak, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte su\u0161en\u00e9 paradajky a za ob\u010dasn\u00e9ho mie\u0161ania ich sma\u017ete asi 10 min\u00fat, k\u00fdm nezm\u00e4kn\u00fa a mierne neskaramelizuj\u00fa. Dochu\u0165te so\u013eou a koren\u00edm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekom hrnci zvarte vodu so so\u013eou a uvarte cestoviny papardelle al dente, pribli\u017ene 10 min\u00fat. Cestoviny sced\u00edme a odlo\u017e\u00edme bokom.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej mise zmie\u0161ajte cestoviny papardelle s krevetami a su\u0161en\u00fdmi paradajkami. Pokrm posypte str\u00fahan\u00fdm parmez\u00e1nom alebo syrom ricotta a pod\u00e1vajte tepl\u00fd alebo hor\u00faci.<\/span><\/li>\n<\/ol>\n<h2><span style=\"font-weight: 400;\">Papardelle s krevetami a cuketou<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Papardelle s krevetami a cuketou je jedlo s \u013eahkou a osvie\u017euj\u00facou chu\u0165ou, ktor\u00e9 je ide\u00e1lne na teplej\u0161ie dni. Cuketa je zelenina s jemnou chu\u0165ou a chrumkavou \u0161trukt\u00farou, ktor\u00e1 je bohat\u00e1 na vitam\u00edn C, drasl\u00edk, vl\u00e1kninu a vodu. Cuketa je vhodn\u00e1 do mnoh\u00fdch talianskych jed\u00e1l, preto\u017ee sa \u013eahko pripravuje a m\u00e1 kr\u00e1tky \u010das varenia. Cuketu mo\u017eno vypr\u00e1\u017ea\u0165, dusi\u0165, piec\u0165 alebo grilova\u0165, ako aj str\u00faha\u0165 a prid\u00e1va\u0165 do kol\u00e1\u010dov.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Krevety s\u00fa dokonalou pr\u00edlohou k cuket\u00e1m, preto\u017ee im dod\u00e1vaj\u00fa sladkos\u0165 a \u013eahkos\u0165. M\u00f4\u017eete pou\u017ei\u0165 \u010derstv\u00e9 alebo mrazen\u00e9 krevety, ale nezabudnite ich pred vypr\u00e1\u017ean\u00edm dobre o\u010disti\u0165 a osu\u0161i\u0165. Krevety osma\u017ete na masle s cesnakom, citr\u00f3novou \u0161\u0165avou a petr\u017elenovou v\u0148a\u0165ou, aby z\u00edskali extra chu\u0165 a svie\u017eos\u0165.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Papardelle uvarte pod\u013ea n\u00e1vodu na obale, potom do nich vmie\u0161ajte krevety a cuketu. Pokrm pod\u00e1vajte posypan\u00fd str\u00fahan\u00fdm parmez\u00e1nom alebo mozzarellou, aby bol kr\u00e9movej\u0161\u00ed. Tu je zoznam ingredienci\u00ed a postup pr\u00edpravy:<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Zlo\u017eenie:<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">- 500 g cestov\u00edn papardelle<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 500 g kreviet (\u010derstv\u00fdch alebo mrazen\u00fdch)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 str\u00fa\u010diky cesnaku<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 2 mal\u00e9 cukety<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- 4 polievkov\u00e9 ly\u017eice masla<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- \u0161\u0165ava z 1 citr\u00f3na<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- hrs\u0165 petr\u017elenovej v\u0148ate<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- so\u013e a korenie pod\u013ea chuti<\/span><\/p>\n<p><span style=\"font-weight: 400;\">- Parmez\u00e1n alebo mozzarella na posypanie<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Sp\u00f4sob pr\u00edpravy:<\/span><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\"> Ak pou\u017e\u00edvate mrazen\u00e9 krevety, vopred ich rozmrazte a osu\u0161te papierovou utierkou. Ak pou\u017e\u00edvate \u010derstv\u00e9 krevety, o\u010distite ich od \u010driev a vn\u00fatornost\u00ed, potom ich umyte a osu\u0161te.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Cuketu o\u0161\u00fapeme a nakr\u00e1jame. Petr\u017elenov\u00fa v\u0148a\u0165 umyte, osu\u0161te a nasekajte nadrobno.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Cukety umyte a osu\u0161te. Nakr\u00e1jajte ich na pl\u00e1tky alebo nastr\u00fahajte na hrubom str\u00fahadle.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej panvici rozpus\u0165te 2 ly\u017eice masla a asi min\u00fatu na \u0148om sma\u017ete polovicu cesnaku, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte krevety a za ob\u010dasn\u00e9ho mie\u0161ania ich sma\u017ete asi 5 min\u00fat, k\u00fdm nie s\u00fa ru\u017eov\u00e9 a m\u00e4kk\u00e9. Ku koncu sma\u017eenia pridajte citr\u00f3nov\u00fa \u0161\u0165avu a polovicu petr\u017elenovej v\u0148ate. Dochu\u0165te so\u013eou a koren\u00edm. Odstavte panvicu z oh\u0148a a nechajte ju bokom.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej panvici roztopte zvy\u0161n\u00e9 2 ly\u017eice masla a asi min\u00fatu na \u0148om sma\u017ete zvy\u0161n\u00fd cesnak, k\u00fdm neza\u010dne vo\u0148a\u0165. Pridajte cuketu a za ob\u010dasn\u00e9ho mie\u0161ania ju sma\u017ete asi 10 min\u00fat, k\u00fdm nezm\u00e4kne a nezhnedne. Dochu\u0165te so\u013eou a koren\u00edm.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekom hrnci zvarte vodu so so\u013eou a uvarte cestoviny papardelle al dente, pribli\u017ene 10 min\u00fat. Cestoviny sced\u00edme a odlo\u017e\u00edme bokom.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Vo ve\u013ekej mise zmie\u0161ajte cestoviny papardelle s krevetami a cuketou. Pokrm posypte str\u00fahan\u00fdm parmez\u00e1nom alebo mozzarellou a pod\u00e1vajte tepl\u00fd alebo hor\u00faci.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">U\u017eite si to!<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Papardelle to jeden z najpopularniejszych rodzaj\u00f3w makaronu we W\u0142oszech. Charakteryzuje si\u0119 szerokimi i p\u0142askimi nitkami, kt\u00f3re doskonale \u0142\u0105cz\u0105 si\u0119 z r\u00f3\u017cnymi sosami i dodatkami. Papardelle ma bogat\u0105 histori\u0119 i tradycj\u0119, kt\u00f3ra si\u0119ga \u015bredniowiecza. Jego nazwa pochodzi od w\u0142oskiego s\u0142owa \u201cpappare\u201d, kt\u00f3re oznacza \u201cpo\u017cera\u0107\u201d lub \u201czach\u0142annie je\u015b\u0107\u201d. Nie ma si\u0119 co dziwi\u0107, \u017ce papardelle jest tak [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1789,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts\/1784","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/comments?post=1784"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts\/1784\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media\/1789"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media?parent=1784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/categories?post=1784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/tags?post=1784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}