{"id":1812,"date":"2013-04-27T00:00:00","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"http:\/\/www.chovanec.com\/wp\/koprivovakasesgratinovanymitopinamburyacekankovymsalatem\/"},"modified":"2015-05-05T15:09:57","modified_gmt":"2015-05-05T15:09:57","slug":"koprivovakasesgratinovanymitopinamburyacekankovymsalatem","status":"publish","type":"post","link":"https:\/\/www.chovanec.com\/wp\/koprivovakasesgratinovanymitopinamburyacekankovymsalatem\/","title":{"rendered":"Kop\u0159ivov\u00e1 ka\u0161e s gratinovan\u00fdmi topinambury a \u010dekankov\u00fdm sal\u00e1tem"},"content":{"rendered":"

Vyd\u00e1vat se ve va\u0159en\u00ed za hranice v\u0161edn\u00edch dn\u016f m\u016f\u017ee b\u00fdt leckdy o\u0161emetn\u00e9. P\u0159ehr\u0161le ciz\u00edch slov a exotick\u00fdch ingredienc\u00ed funguj\u00ed jako mucholapka na snoby a exhibicionismus v kuchyni vystrkuje do pop\u0159ed\u00ed m\u00edsto j\u00eddla kucha\u0159e.
\nV\u017edy jsem r\u00e1d experimentoval s nov\u00fdmi chut\u011bmi a postupem \u010dasu se vzdaloval st\u0159edn\u00edmu proudu. Sna\u017e\u00edm se v\u011b\u0159it tomu, \u017ee to nen\u00ed jen lacin\u00e1 p\u00f3za a sv\u016fj rozlet v posledn\u00ed dob\u011b st\u00e1le \u010dast\u011bji brzd\u00edm n\u011bkolika jednoduch\u00fdmi pravidly, kter\u00e1 v m\u00fdch o\u010d\u00edch d\u00e1vaj\u00ed inven\u010dn\u00edmu va\u0159en\u00ed hlub\u0161\u00ed smysl.
\nJak\u00e1 pravidla to jsou? Pou\u017e\u00edv\u00e1m suroviny, kter\u00e9 jsou:
\n\u00a0
\n– z m\u00edstn\u00edch zdroj\u016f
\n– v sez\u00f3n\u011b
\n– lacin\u00e9 nebo zadarmo
\n\u00a0
\nV\u0161echno, co kolem n\u00e1s roste a b\u011bh\u00e1, na\u0161i p\u0159edkov\u00e9 ochutnali. To, co bylo k j\u00eddlu, jsme se nau\u010dili p\u0159ipravovat nejchutn\u011bj\u0161\u00edm mo\u017en\u00fdm zp\u016fsobem a spokojen\u011b si po stalet\u00ed debu\u017e\u00edrovali, dokud n\u00e1s pr\u016fmyslov\u00e1 revoluce nep\u0159esv\u011bd\u010dila o tom, \u017ee se m\u00e1me m\u00edsto p\u0159\u00edpravy j\u00eddla v\u011bnovat honb\u011b za ambici\u00f3zn\u011bj\u0161\u00edmi c\u00edli.
\nPro\u010d dnes v kuchyni t\u00e9m\u011b\u0159 nevyu\u017e\u00edv\u00e1me pampeli\u0161kov\u00fd ko\u0159en, jedl\u00e9 ka\u0161tany, zahradn\u00ed holuby, raky, \u010di arty\u010dok kardov\u00fd? Jsou snad tyto kdysi b\u011b\u017en\u00e9 ingredience m\u00e9n\u011b chutn\u00e9 ne\u017e mrkve, steaky a raj\u010data? Domn\u00edv\u00e1m se, \u017ee ne. Nedaj\u00ed se v\u0161ak ekonomicky produkovat pr\u016fmyslov\u011b a jejich p\u0159\u00edprava trv\u00e1 dlouho. Kdo by se dnes piplal se \u0161kub\u00e1n\u00edm holoub\u011bte, kdy\u017e v obchod\u011b maj\u00ed za rozumnou cenu ku\u0159ec\u00ed stehna v igelitov\u00e9m pytl\u00edku.
\nVa\u0159en\u00ed je pro mn\u011b forma relaxace a dlouh\u00e1 p\u0159\u00edprava mi nevad\u00ed. N\u011bco k sn\u011bdku se d\u00e1 naj\u00edt v ka\u017ed\u00e9m kousku p\u0159irody i uprost\u0159ed velkom\u011bsta. Pokud v\u00edme, jak s takov\u00fdmi \u00falovky co nejl\u00e9pe nalo\u017eit, jak\u00fdm zp\u016fsobem je p\u0159ipravit a s \u010d\u00edm se maj\u00ed r\u00e1dy a s \u010d\u00edm ne, m\u016f\u017eeme se sm\u011ble pustit do vym\u00fd\u0161len\u00ed vlastn\u00edch kombinac\u00ed.
\nJ\u00eddlo, kter\u00e9 p\u0159edstavuji n\u00ed\u017ee, je kombinac\u00ed t\u0159\u00ed zeleninov\u00fdch ingredienc\u00ed a t\u0159\u00ed typick\u00fdch postup\u016f p\u0159\u00edpravy. Drobn\u00e9 zelen\u00e9 listy jarn\u00ed kop\u0159ivy se podobn\u011b jako \u0161pen\u00e1t hod\u00ed na ka\u0161i, topinambury coby ko\u0159enov\u00e1 zelenina miluj\u00ed zap\u00e9k\u00e1n\u00ed a k\u0159upav\u00e9 \u010dekankov\u00e9 puky si p\u0159\u00edmo \u0159\u00edkaj\u00ed o sal\u00e1t. Kop\u0159ivy a topinambury jsou \u010destv\u011b nasb\u00edr\u00e1ny zadarmo v lese, \u010dekanka je ze sklen\u00edk\u016f za m\u011bstem.
\nKa\u0161i, zape\u010denou m\u00edsu i sal\u00e1t jsem ud\u011blal zp\u016fsobem, kter\u00fd je zcela b\u011b\u017en\u00fd a vyzkou\u0161en\u00fd pro dan\u00fd typ ingredience, pouze nem\u011bly p\u0159\u00edle\u017eitost se vz\u00e1jemn\u011b potkat, proto\u017ee poch\u00e1zej\u00ed z Bulharska (ka\u0161e), \u0160v\u00fdcarska (zape\u010den\u00e1 m\u00edsa) a Francie (sal\u00e1t). Dohromady funguj\u00ed v\u00fdte\u010dn\u011b.
\n<\/i>
\n\u00a0
\nKop\u0159ivov\u00e1 ka\u0161e<\/b>
\n– p\u016fl kila p\u0159ebran\u00fdch mlad\u00fdch l\u00edstk\u016f kop\u0159iv
\n– svazek zelen\u00e9 cibulky
\n– 4 strou\u017eky \u010desneku
\n– 150g balk\u00e1nsk\u00e9ho s\u00fdra
\n– 2 vejce
\n– mouka na zapr\u00e1\u0161en\u00ed
\n– olej
\n– s\u016fl
\n– pep\u0159
\n– sladk\u00e1 paprika
\n\u00a0
\nKop\u0159ivy spa\u0159\u00edme ve velk\u00e9m hrnci vodou a pova\u0159\u00edme 2-3 minuty. Vodu slejeme a uschov\u00e1me. Z kop\u0159iv vyma\u010dk\u00e1me vodu a vzniklou kouli pokr\u00e1j\u00edme na mal\u00e9 kousky. Na oleji osma\u017e\u00edme pokr\u00e1jenou cibulku, p\u0159id\u00e1me najemno nakr\u00e1jen\u00fd \u010desnek, pak kop\u0159ivy a zalejeme vodou, ve kter\u00e9 jsme va\u0159ili kop\u0159ivy. Zapr\u00e1\u0161\u00edme moukou, p\u0159id\u00e1me s\u016fl a ko\u0159en\u00ed. P\u0159ilit\u00edm vody z kop\u0159iv nebo p\u0159isyp\u00e1n\u00edm mouky dos\u00e1hneme \u017e\u00e1douc\u00ed hustoty ka\u0161e.
\nNa m\u00edrn\u00e9m ohni za \u010dast\u00e9ho m\u00edch\u00e1n\u00ed dob\u0159e prova\u0159\u00edme (alespo\u0148 15-20 minut). P\u0159ed koncem va\u0159en\u00ed vm\u00edch\u00e1me do ka\u0161e nadroben\u00fd balk\u00e1nsk\u00fd s\u00fdr a dv\u011b vaj\u00ed\u010dka. P\u0159i m\u00edch\u00e1n\u00ed m\u016f\u017eeme nechat \u017eloutky vcelku, zpest\u0159\u00ed ka\u0161i.
\n\u00a0
\nGratinovan\u00e9 topinambury<\/b>
\n– 500g topinambur
\n– 150g strouhan\u00e9ho s\u00fdru Gruy\u00e8re
\n– mal\u00fd kel\u00edmek smetany
\n– s\u016fl, pep\u0159, mlet\u00fd mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek
\n\u00a0
\nTopinambury oloupeme, nakr\u00e1j\u00edme na 3-4 cm velk\u00e9 kousky a v osolen\u00e9 vod\u011b uva\u0159\u00edme do polom\u011bkka. Zkou\u0161\u00edme vidli\u010dkou, m\u011blo by to trvat asi 15 minut.
\nZced\u00edme, p\u0159end\u00e1me do zap\u00e9kac\u00ed m\u00edsy, zalejeme smetanou, oko\u0159en\u00edme a bohat\u011b zasypeme s\u00fdrem. D\u00e1me zap\u00e9kat do trouby na 200 stupn\u016f, a\u017e s\u00fdr na povrchu zezl\u00e1tne.
\n\u00a0
\n\u010cekankov\u00fd sal\u00e1t<\/b>
\n– 2 \u010derstv\u00e9 \u010dekankov\u00e9 puky
\n– hrst nahrubo nadrcen\u00fdch vla\u0161sk\u00fdch o\u0159ech\u016f
\n– 3 l\u017e\u00edce olivov\u00e9ho oleje
\n– 2 l\u017e\u00edce vinn\u00e9ho octa (z \u010derven\u00e9ho v\u00edna)
\n– s\u016fl, bylinky
\n\u00a0
\nDo olivov\u00e9ho oleje nalijeme ocet, lehce osol\u00edme, p\u0159id\u00e1me nakr\u00e1jen\u00e9 bylinky a vidli\u010dkou vy\u0161leh\u00e1me z\u00e1livku.
\n\u010cekankov\u00e9 puky natrh\u00e1me na kousky, prom\u00edch\u00e1me s o\u0159echy a podle chuti zalejeme z\u00e1livkou.
\n\n\t\t