{"id":10498,"date":"2023-09-18T16:51:18","date_gmt":"2023-09-18T14:51:18","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=10498"},"modified":"2023-10-04T20:00:06","modified_gmt":"2023-10-04T18:00:06","slug":"rychlovka-z-kuchyne-spagety-aglio-olio","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/rychlovka-z-kuchyne-spagety-aglio-olio\/","title":{"rendered":"\u0160pagety aglio olio"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>V dne\u0161n\u00edm d\u00edle si m\u016f\u017eete uva\u0159it osv\u011bd\u010denou italskou klasiku, a to \u0161pagety Aglio olio. Poj\u010fte si p\u0159ipravit \u010desnek, bylinky, kousek feferonky, &#8230;. a Martin Kortus z Laboratoria ji\u017e za\u010d\u00edn\u00e1!<\/p>\n","protected":false},"author":8,"featured_media":11064,"template":"","categories":[179,177],"porad":[243],"region":[],"kategorie":[],"class_list":["post-10498","video","type-video","status-publish","has-post-thumbnail","hentry","category-vareni","category-zajimavosti","porad-rychlovka-z-kuchyne"],"acf":[],"meta_box":{"nbla_idec":"A2333701","nbla_title":"Rychlovka z kuchyn\u011b","nbla_subtitle":"\u0161pagety aglio olio","nbla_summary":"va\u0159en\u00ed s \u0161\u00e9fkucha\u0159em Martinem Kortusem","nbla_description":"","nbla_transcription":"Zdrav\u00edm z laboratoria. Poj\u010fte si ud\u011blat \u00fapln\u011b nejv\u011bt\u0161\u00ed klasiku italskou, co\u017e jsou \u0161pagety aglio e olio peperoncino. Co k tomu budete pot\u0159ebat? Kousek peperonky, samoz\u0159ejm\u011b \u010desnek, tro\u0161ku petr\u017eele, olivovej olej. To je v\u0161echno. Samoz\u0159ejm\u011b budete pot\u0159ebovat n\u011bjak\u00e9 t\u011bstoviny. Kdy\u017e budete d\u011blat porci, kter\u00e1 je jako p\u0159edchod, tak budete pot\u0159ebat 60 gram\u016f. Na osobu, pokud budete d\u011blat porci, kter\u00e1 je jako hlavn\u00ed chod, tak budete pot\u0159ebat 80 gram\u016f. Vodu p\u0159ivedete k varu. Do vody p\u0159id\u00e1te, a\u017e za\u010dne va\u0159it, tak p\u0159id\u00e1te s\u016fl. T\u00fd soli d\u00e1te tolik, \u017ee kdy\u017e tu vodu pochutn\u00e1te, tak se cejt\u00edte, jak kdybyste vylezli z mo\u0159e. A kdy\u017e ta voda v\u0159e, tak vlo\u017e\u00edte t\u011bstoviny a za\u010dnete si p\u0159ipravovat sos. Budete pot\u0159ebat p\u00e1nvi\u010dku, \u010desnek. \u010cesnek nejl\u00edp se kr\u00e1j\u00ed tak, \u017ee ho takhle s no\u017eem lehce sklepnete. Z toho \u010desneku od\u0159\u00edznete kone\u010dek. A ten \u010desnek v\u00e1m kr\u00e1sn\u011b takhle z t\u00e9 slupky vysko\u010d\u00ed. U toho \u010desneku je hrozn\u011b d\u016fle\u017eit\u00fd, abyste ten \u010desnek kr\u00e1jeli na pl\u00e1tky a ty pl\u00e1tky byly stejn\u00fd. Kdy\u017e ty pl\u00e1tky budou nepravideln\u00fd, tak \u010d\u00e1st toho \u010desneku se v\u00e1m sp\u00e1l\u00ed a stane se to, \u017ee to j\u00eddlo bude ho\u0159k\u00fd a nebude v\u00e1m to chutnat. Tak\u017ee si dejte z\u00e1le\u017eet. \u010cesnek samoz\u0159ejm\u011b budete m\u00edt doma co nej\u010derstv\u011bj\u0161\u00ed. Tak ten \u010desnek kr\u00e1sn\u011b takhle nakr\u00e1j\u00edme na pl\u00e1tky. T\u011bstoviny u\u017e se n\u00e1m kr\u00e1sn\u011b va\u0159ej\u00ed, budeme pot\u0159ebovat tro\u0161inku \u010dili. To nakr\u00e1j\u00edme na takov\u00fdhle kousky. To \u010dili pros\u00edm v\u00e1s m\u016f\u017eete ochutnat, abyste zjistili jak p\u00e1l\u00ed. Kdyby p\u00e1lilo hodn\u011b, tak po ruce m\u011bjte kousek b\u00edl\u00fdho pe\u010deva, a\u0165 to m\u016f\u017eete zaj\u00edst, t\u00edm se zbav\u00edte t\u011b\u0161ti plavosti v puse. Tak a budeme pot\u0159ebovat tro\u0161inku petr\u017eele. Petr\u017eel pros\u00edm v\u00e1s v\u017edycky a z\u00e1sadn\u011b plocholistou petr\u017eel. Samoz\u0159ejm\u011b u t\u00e9 petr\u017eele budete pot\u0159ebovat jenom listy. T\u011bstoviny se n\u00e1m va\u0159\u00ed, zapneme si p\u00e1nvi\u010dku. Do p\u00e1nvy d\u00e1te olej, pou\u017e\u00edv\u00e1me samoz\u0159ejm\u011b pokud mo\u017eno extra virgin olive oil, to znamen\u00e1 paninsk\u00fd olivovej olej. D\u00e1te t\u0159i a\u017e \u010dty\u0159i l\u017e\u00edce, do toho oleje pros\u00edm v\u00e1s p\u0159id\u00e1te \u010desnek, p\u0159id\u00e1te chili. Tak kr\u00e1sn\u011b to p\u0159ivedete do tohoto bodu, aby ten \u010desnek se za\u010dal takhle hezky kr\u00e1sn\u011b d\u011blat. A m\u011bjte na pozoru, abyste ten \u010desnek nep\u0159ed\u011blali, jakmile v\u00e1m stmavne, tak to j\u00eddlo bude ho\u0159k\u00fd. Tak, p\u0159iprav\u00edte si tu petr\u017eel, jak u\u017e jsme zm\u00ednili, budou to jenom listy, kter\u00fd vezmete a posek\u00e1te, posek\u00e1te hezky najemno. Tak, tady u\u017e kr\u00e1sn\u011b von\u00ed \u010desnek, m\u016f\u017eete si p\u0159ipravit tro\u0161ku vody, to jenom v p\u0159\u00edpad\u011b, \u017ee by ten \u010desnek za\u010dal tmavnout, tak ten olej lehce p\u0159i\u0159ed\u00edte vodou. Ty t\u011bstoviny, pros\u00edm v\u00e1s, nepodce\u0148ujte, hlavn\u011b nep\u0159ed\u011blejte, to je nejv\u011bt\u0161\u00ed pr\u016f\u0161vih u t\u011bstovin. Spousta podnik\u016f, kdy to neum\u011bj\u00ed, ty t\u011bstoviny maj\u00ed p\u0159ed\u011blan\u00e9. Dal\u0161\u00ed d\u016fle\u017eit\u00e1 v\u011bc u t\u011bstoviny je to, \u017ee tu t\u011bstovinu vynd\u00e1v\u00e1te z t\u00e9 vody, kdy\u017e je to hodn\u011b al dente a ty t\u011bstoviny dod\u011bl\u00e1te v tom dan\u00e9m sosu. Spousta lid\u00ed d\u011bl\u00e1 chybu, \u017ee sl\u00e9 t\u011bstoviny d\u00e1 je na tal\u00ed\u0159 a p\u0159eslo n\u011bco p\u0159eleje, tak to nikdy nefunguje a fungovat nebude a ty t\u011bstoviny nikdy nebudou dobr\u00fd. Proto italov\u00e9 t\u011bstoviny vynd\u00e1vaj\u00ed doopravdy, kdy\u017e je to hodn\u011b al dente. Tak \u010desnek u\u017e m\u00e1m hezky dozvlatovat, tak p\u0159iliju trochu vody, t\u00edm vlastn\u011b pozastav\u00edte ten v\u00e1r toho \u010desneku. Tak a j\u00e1 si mysl\u00edm, \u017ee t\u011bstoviny u\u017e m\u00e1m p\u0159ipraven\u00fd. Co te\u010f ud\u011bl\u00e1m? Vezmu do ruky takhle tu p\u00e1nev. P\u011bkn\u011b takhle k tomu nad\u00e1m ty t\u011bstoviny. Jak vid\u00edte ani nepot\u0159ebuji \u017e\u00e1dn\u00fd cejto, p\u0159i trochu zru\u010dnosti ty t\u011bstoviny vynd\u00e1te \u00fapln\u011b v\u0161echny, \u017ee v\u00e1m tam nez\u016fstane ani jedna. Tak, to m\u00e1m kr\u00e1sn\u011b ud\u011blan\u00fd. Tuhle to p\u0159ivedete k varu a ty t\u011bstoviny s t\u00edm hezky prom\u00edch\u00e1te. A ta voda, kterou jsme do toho p\u0159idali, m\u00e1 tu funkci, \u017ee se to kr\u00e1sn\u011b ty t\u011bstoviny dod\u011blaj\u00ed a ten \u0161krob, co ty t\u011bstoviny pust\u011bj\u00ed, tak v\u00e1m pom\u016f\u017ee vlastn\u011b ud\u011blat kr\u00e1sn\u00fd sos, kter\u00fd potom dr\u017e\u00ed na samotnej t\u011bch t\u011bstovin\u00e1ch. \u00dapln\u011b na konci vezmete posekanou petr\u017eel, t\u011bstoviny vypnete, takhle posol\u00edte, teda d\u00e1te na to petr\u017eel, p\u011bkn\u011b to takhle proto\u010d\u00edte, trochu ty petr\u017eelky si m\u016f\u017eete potom je\u0161t\u011b nechat na p\u0159izdoben\u00ed. A m\u00e1te. A m\u016f\u017ee se serv\u00edrovat. Pros\u00edm v\u00e1s, kdy\u017e serv\u00edrujete tepl\u00eddlo, speci\u00e1ln\u011b pastu, tak pou\u017eijete tal\u00ed\u0159e, kter\u00e9 jsou nah\u0159\u00e1t\u00e9. J\u00e1 tady m\u00e1m strouby, kde m\u00e1m nastaveno 70 stup\u0148\u016f a uk\u00e1\u017eem si serv\u00edrov\u00e1n\u00ed. Je to velmi jednoduch\u00fd, to je ten d\u016fvod, pro\u010d vlastn\u011b vy pot\u0159ebujete m\u00edt takhle tu pinzetu, abyste ty t\u011bstoviny hezky takhle mohli nato\u010dit na tu pinzetu a hezky odserv\u00edrovat. Ud\u011bl\u00e1te si takov\u00fdhle hezk\u00fd klub\u00ed\u010dko, takhle ho vemete, takhle ho d\u00e1te do tal\u00ed\u0159e. To sam\u00e9 ud\u011bl\u00e1te do druh\u00e9ho tal\u00ed\u0159e. Takhle hezky zato\u010d\u00edte. Pou\u017eijete zbytek petr\u017eelky. Vezmete se l\u017e\u00edci. Tadyhle takhle kr\u00e1sn\u011b seberete ten \u010desnek. S t\u00edm volejem d\u00e1te na to. M\u00e1te odserv\u00edrov\u00e1no. Tak, sami jste vid\u011bli, jak je to jednoduch\u00fd, rychl\u00fd. Takhle m\u00e1te kr\u00e1sn\u011b p\u0159ipravenou ve\u010de\u0159i. Kdybych toho nepov\u00eddal, tak u\u017e d\u00e1vno j\u00edte. P\u0159eju dobrou chout.","nbla_serie":"4217","nbla_season":"2023","nbla_episode":"1","nbla_duration":"500.92","nbla_genre":"3.8.3","nbla_editorial_format":"2.1.6","nbla_mtime":"1695048258","nbla_url":"https:\/\/origin.a11.cz\/vod\/a4oag76h2l1ti4mdszh9r3vvs.mp4","nbla_version":"1695048258","nbla_odvysilano":"Ano","bunny_id":"71eb304d-5c5f-4c9a-bfcb-274e448787b1","youtube_id":"","datum_vydani":"20230918","stopaz":"500.92","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/10498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video"}],"about":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/types\/video"}],"author":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/users\/8"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media\/11064"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=10498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=10498"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=10498"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=10498"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=10498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}