{"id":198101,"title":"Andouillette v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:32:11+01:00","plain":"Andouillette ope\u010den\u00e9 dozlatova v horkovzdu\u0161n\u00e9 frit\u00e9ze, s k\u0159upav\u00fdm st\u0159\u00edvkem, pod\u00e1van\u00e9 se smetanovou om\u00e1\u010dkou s hrubozrnnou ho\u0159\u010dic\u00ed.\n\n\n\nZn\u00e1te ten okam\u017eik, kdy otev\u0159ete ko\u0161 a najednou se vyval\u00ed v\u016fn\u011b, v\u00fdrazn\u00e1, trochu divok\u00e1, jako v poctiv\u00e9m bistru. St\u0159\u00edvko je ope\u010den\u00e9 dohn\u011bda a napnut\u00e9, pod kle\u0161t\u011bmi k\u0159upe. \n\n\n\nUvnit\u0159 z\u016fstala vep\u0159ov\u00e1 st\u0159eva vl\u00e1\u010dn\u00e1, tu\u010dn\u00e1 tak akor\u00e1t, a om\u00e1\u010dka s hrubozrnnou ho\u0159\u010dic\u00ed to v\u0161echno vyva\u017euje nakysl\u00fdm t\u00f3nem. Andouillette m\u00e1 \u0161patnou pov\u011bst u t\u011bch, kdo nikdy neochutnali opravdu dobrou. Jedna od uzen\u00e1\u0159e, s ozna\u010den\u00edm AAAAA a ope\u010den\u00e1 hork\u00fdm vzduchem dozlatova, to vy\u0159e\u0161\u00ed jedin\u00fdm soustem.\n\n\n\nDal\u0161\u00ed bistrov\u00e1 klasika p\u0159ipraven\u00e1 v ko\u0161i, vep\u0159ov\u00e9 kotlety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo je andouillette?\n\n\n\nAndouillette je francouzsk\u00e1 uzen\u00e1\u0159sk\u00e1 specialita s hrubou strukturou, vyroben\u00e1 z vep\u0159ov\u00e9ho tlust\u00e9ho st\u0159eva a \u017ealudku, kter\u00e9 se ochut\u00ed a napln\u00ed do p\u0159\u00edrodn\u00edho st\u0159\u00edvka. Prod\u00e1v\u00e1 se u\u017e tepeln\u011b upraven\u00e1, uzen\u00e1\u0159 ji zvolna va\u0159\u00ed ve v\u00fdrazn\u011b ochucen\u00e9m v\u00fdvaru. Doma ji tedy vlastn\u011b neva\u0159\u00edte: proh\u0159ejete ji a\u017e do st\u0159edu, nech\u00e1te rozpustit zb\u00fdvaj\u00edc\u00ed tuk a ope\u010dete st\u0159\u00edvko. P\u0159esn\u011b to um\u00ed horkovzdu\u0161n\u00e1 frit\u00e9za, jej\u00ed\u017e proud\u00edc\u00ed hork\u00fd vzduch vysu\u0161uje povrch a spou\u0161t\u00ed Maillardovu reakci na kolagenu ve st\u0159\u00edvku.\n\n\n\nN\u00e1zev je zdrobn\u011blinou slova andouille, nejde ale o zmen\u0161enou andouille: li\u0161\u00ed se samotn\u00fd v\u00fdrobek, pr\u016fm\u011br i zp\u016fsob pod\u00e1v\u00e1n\u00ed. Ozna\u010den\u00ed AAAAA poch\u00e1z\u00ed od P\u0159\u00e1telsk\u00e9ho sdru\u017een\u00ed milovn\u00edk\u016f prav\u00e9 andouillette, klubu gurm\u00e1n\u016f zalo\u017een\u00e9ho v 70. letech 20. stolet\u00ed, kter\u00fd oce\u0148uje \u0159emesln\u00e9 v\u00fdrobky.\n\n\n\nZ\u016fsta\u0148te u bistrov\u00e9 kuchyn\u011b s quichem z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOd Troyes po Lyon, z\u00e1le\u017eitost uzen\u00e1\u0159\u016f\n\n\n\nAndouillette pat\u0159\u00ed do francouzsk\u00e9 kuchyn\u011b u\u017e od st\u0159edov\u011bku. Uzen\u00e1\u0159i v n\u00ed na\u0161li zp\u016fsob, jak vyu\u017e\u00edt vnit\u0159nosti: dlouh\u00e9 \u010di\u0161t\u011bn\u00ed, ochucen\u00ed, ru\u010dn\u00ed pln\u011bn\u00ed do st\u0159\u00edvka a pomal\u00e9 va\u0159en\u00ed. Troyes v Champagne j\u00ed dalo nejzn\u00e1m\u011bj\u0161\u00ed podobu, v\u00fdhradn\u011b z vep\u0159ov\u00e9ho.\n\n\n\nLyon si uchoval vzpom\u00ednku na andouillette s telec\u00edm okru\u017e\u00edm, kter\u00e9 m\u00e1 jemn\u011bj\u0161\u00ed strukturu. V Aube p\u0159id\u00e1vaj\u00ed m\u00edstn\u00ed s\u00fdr Chaource, kter\u00fd na konci pe\u010den\u00ed nechaj\u00ed rozpustit na roz\u0159\u00edznut\u00e9 andouillette. Ka\u017ed\u00fd region h\u00e1j\u00ed tu svou a uzen\u00e1\u0159sk\u00e9 sout\u011b\u017ee tuto rivalitu udr\u017euj\u00ed.\n\n\n\nPod\u00e1v\u00e1 se jako bistrov\u00e9 j\u00eddlo s hranolky, gratin dauphinois nebo pe\u010den\u00fdmi drobn\u00fdmi bramborami a se sklenic\u00ed hrubozrnn\u00e9 ho\u0159\u010dice na stole. S p\u0159\u00edpravou brambor po\u010d\u00edtejte zvl\u00e1\u0161\u0165: pot\u0159ebuj\u00ed jinou dobu i teplotu ne\u017e andouillette, a kdy\u017e je budete p\u00e9ct spole\u010dn\u011b v p\u0159epln\u011bn\u00e9m ko\u0161i, nepovede se ani jedno. P\u0159ed n\u00e1stupem horkovzdu\u0161n\u00fdch frit\u00e9z se andouillette dop\u00e9kala na p\u00e1nvi, na grilu nebo v troub\u011b, za doprovodu prskaj\u00edc\u00edho tuku a v\u016fn\u011b, kter\u00e1 v kuchyni vydr\u017eela t\u0159i dny.\n\n\n\nHlavn\u00ed suroviny na andouillette\n\n\n\nV\u0161echno stoj\u00ed na samotn\u00e9 andouillette. M\u00edsto balen\u00ed ze supermarketu si u uzen\u00e1\u0159e vyberte kus s ozna\u010den\u00edm AAAAA: toto ozna\u010den\u00ed znamen\u00e1 vep\u0159ov\u00e9 tlust\u00e9 st\u0159evo bez pojiv a pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 n\u00e1pln\u011b, p\u0159i\u010dem\u017e vod\u00edtkem jsou v\u00fdrobky z Troyes. K\u0159upavost zaji\u0161\u0165uje p\u0159\u00edrodn\u00ed st\u0159\u00edvko, a pokud je tenk\u00e9 a dob\u0159e napnut\u00e9, zbytek u\u017e p\u016fjde s\u00e1m.\n\n\n\nNa pot\u0159en\u00ed se pou\u017e\u00edv\u00e1 olivov\u00fd olej a dijonsk\u00e1 ho\u0159\u010dice. Tenk\u00e1 vrstva oleje br\u00e1n\u00ed p\u0159\u00edli\u0161 rychl\u00e9mu vysych\u00e1n\u00ed kolagenu ve st\u0159\u00edvku a zajist\u00ed rovnom\u011brn\u00e9 zhn\u011bdnut\u00ed, ho\u0159\u010dice dod\u00e1 \u0159\u00edz. \u010cerstv\u011b mlet\u00fd pep\u0159 a nic dal\u0161\u00edho: andouillette se u\u017e p\u0159i v\u00fdrob\u011b v\u00fdrazn\u011b sol\u00ed a dal\u0161\u00ed s\u016fl by ji ud\u011blala nepo\u017eivatelnou.\n\n\n\nOm\u00e1\u010dka se p\u0159ipravuje zvl\u00e1\u0161\u0165 v rendl\u00edku, nikdy ne v ko\u0161i, kde by st\u0159\u00edvko rozm\u00e1\u010dela. \u0160alotku nechte zesklovat\u011bt na m\u00e1sle, p\u0159\u00edpe\u010dky uvoln\u011bte such\u00fdm b\u00edl\u00fdm v\u00ednem, p\u0159idejte hustou zakysanou smetanu a hrubozrnnou ho\u0159\u010dici a kr\u00e1tce zredukujte. Chablis m\u00edsto b\u011b\u017en\u00e9ho b\u00edl\u00e9ho v\u00edna dod\u00e1 om\u00e1\u010dce sv\u011b\u017eej\u0161\u00ed chu\u0165, kter\u00e1 vyv\u00e1\u017e\u00ed tu\u010dnost.\n\n\n\nOp\u011bt vep\u0159ov\u00e9, tentokr\u00e1t mnohem k\u0159eh\u010d\u00ed, panenka z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPraktick\u00e9 rady pro andouillette z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nRozhoduj\u00edc\u00ed je vzhled: kr\u00e1sn\u011b zlatav\u00e9, napnut\u00e9 st\u0159\u00edvko, kter\u00e9 pod kle\u0161t\u011bmi k\u0159upe. Nikdy nep\u0159ekra\u010dujte 180\u00a0\u00b0C, proto\u017ee p\u0159i 200\u00a0\u00b0C st\u0159\u00edvko praskne, i kdy\u017e ho prop\u00edchnete. P\u0159i klasick\u00e9 p\u0159\u00edprav\u011b andouillette neroz\u0159ez\u00e1vejte, vytekla by a vysu\u0161ila se. Prop\u00edchn\u011bte ji jen st\u0159\u00eddm\u011b vidli\u010dkou, 3 a\u017e 4 drobn\u00e9 d\u00edrky z ka\u017ed\u00e9 strany, aby mohla unikat p\u00e1ra, a v\u017edy ji obracejte kle\u0161t\u011bmi, nikdy vidli\u010dkou, kter\u00e1 vytv\u00e1\u0159\u00ed dal\u0161\u00ed nekontrolovan\u00e9 otvory, jimi\u017e unik\u00e1 tuk. \n\n\n\nP\u0159\u00edloha, kter\u00e1 se p\u0159\u00edmo nab\u00edz\u00ed, ve verzi z horkovzdu\u0161n\u00e9 frit\u00e9zy: bat\u00e1tov\u00e9 hranolky\n\n\n\nT\u0159\u00edminutov\u00e9 p\u0159edeh\u0159\u00e1t\u00ed nevynech\u00e1vejte: ve studen\u00e9m ko\u0161i se andouillette za\u010dne zah\u0159\u00edvat d\u0159\u00edv, ne\u017e se za\u010dne op\u00e9kat, a st\u0159\u00edvko se m\u00edsto napnut\u00ed svra\u0161t\u00ed. Podle velikosti upravujte pouze dobu pe\u010den\u00ed, v\u017edy p\u0159i 180\u00a0\u00b0C, 10 a\u017e 12 minut pro tenkou andouillette, 12 a\u017e 15 minut pro b\u011b\u017enou velikost, 15 a\u017e 18 minut pro XXL. Pod\u00e1vejte ihned, proto\u017ee po op\u011btovn\u00e9m oh\u0159\u00e1t\u00ed gumovat\u00ed. \n\n\n\nJedin\u00fdm d\u016fvodem k pod\u00e9ln\u00e9mu roz\u0159\u00edznut\u00ed andouillette je zap\u00e9kan\u00e1 varianta: pe\u010dte 12 minut, pod\u00e9ln\u011b roz\u0159\u00edzn\u011bte, napl\u0148te s\u00fdrem Chaource a vra\u0165te na 3 minuty do frit\u00e9zy, aby se s\u00fdr rozpustil. Tabulka dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze poslou\u017e\u00ed jako vod\u00edtko pro zbytek j\u00eddla.\n\n\n\n\n\n\tAndouillette z horkovzdu\u0161n\u00e9 frit\u00e9zy (s ho\u0159\u010di\u010dnou om\u00e1\u010dkou)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAndouillettes2 andouillettes AAAAA1 l\u017e\u00edce olivov\u00e9ho oleje1 l\u017e\u00edce dijonsk\u00e9 ho\u0159\u010dice\u010derstv\u011b mlet\u00fd pep\u0159Ho\u0159\u010di\u010dn\u00e1 om\u00e1\u010dka15 cl hust\u00e9 cr\u00e8me fra\u00eeche2 l\u017e\u00edce hrubozrnn\u00e9 ho\u0159\u010dice1 \u0161alotka (nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)1 st\u0159ik such\u00e9ho b\u00edl\u00e9ho v\u00ednam\u00e1slo (na zp\u011bn\u011bn\u00ed \u0161alotky)s\u016flpep\u0159\t\n\t\n\t\tP\u0159\u00edpravaVyndejte andouillettes z lednice, ne\u017e p\u0159iprav\u00edte v\u0161e ostatn\u00ed.Ka\u017edou andouillette prop\u00edchn\u011bte vidli\u010dkou (3 a\u017e 4 d\u00edrky z ka\u017ed\u00e9 strany).Sm\u00edchejte olivov\u00fd olej s dijonskou ho\u0159\u010dic\u00ed.Touto sm\u011bs\u00ed pot\u0159ete andouillettes.Opep\u0159ete, ale nesolte.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 180 \u00b0C.Vlo\u017ete andouillettes do ko\u0161e tak, aby se navz\u00e1jem nedot\u00fdkaly.Pe\u010dte 8 minut.Opatrn\u011b oto\u010dte kle\u0161t\u011bmi.Pe\u010dte dal\u0161\u00edch 5 a\u017e 7 minut, dokud nebude st\u0159\u00edvko kr\u00e1sn\u011b zlatav\u00e9 a k\u0159upav\u00e9.Ho\u0159\u010di\u010dn\u00e1 om\u00e1\u010dkaV mal\u00e9m rendl\u00edku nechte \u0161alotku zesklovat\u011bt na m\u00e1sle.Podlijte b\u00edl\u00fdm v\u00ednem a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna.P\u0159idejte cr\u00e8me fra\u00eeche a hrubozrnnou ho\u0159\u010dici.Nechte 3 minuty zredukovat.Osolte a opep\u0159ete.Dokon\u010den\u00edAndouillettes naserv\u00edrujte na tal\u00ed\u0159e, p\u0159elijte ho\u0159\u010di\u010dnou om\u00e1\u010dkou a ihned pod\u00e1vejte.\t\n\t\n\t\tTipy\n\nNikdy nep\u0159ekra\u010dujte 180\u00a0\u00b0C: p\u0159i 200\u00a0\u00b0C st\u0159\u00edvko \u010dasto prask\u00e1, i kdy\u017e je prop\u00edchnut\u00e9.\nJen n\u011bkolik drobn\u00fdch vpich\u016f sni\u017euje riziko prasknut\u00ed a z\u00e1rove\u0148 zachov\u00e1 co nejv\u00edce \u0161\u0165\u00e1vy.\nOt\u00e1\u010dejte kle\u0161t\u011bmi, ne vidli\u010dkou, abyste zbyte\u010dn\u011b nep\u0159id\u00e1vali dal\u0161\u00ed vpichy.\nAndouillettes nesolte: jsou u\u017e samy o sob\u011b velmi slan\u00e9. Chu\u0165 rad\u011bji dola\u010fte pep\u0159em a ho\u0159\u010dic\u00ed.\nDobu pe\u010den\u00ed p\u0159i 180\u00a0\u00b0C p\u0159izp\u016fsobte velikosti: 10\u201312\u00a0min (tenk\u00e9), 12\u201315\u00a0min (b\u011b\u017en\u00e9), 15\u201318\u00a0min (XXL). Vod\u00edtkem je kr\u00e1sn\u011b zlatav\u00e9 a napnut\u00e9 st\u0159\u00edvko.\nPod\u00e1vejte ihned: p\u0159i oh\u0159\u00edv\u00e1n\u00ed andouillette rychle gumovat\u00ed (v p\u0159\u00edpad\u011b pot\u0159eby: 5\u00a0min p\u0159i 170\u00a0\u00b0C, nikdy v mikrovlnn\u00e9 troub\u011b).\nP\u0159edeh\u0159\u00e1t\u00ed (3\u00a0min) pom\u016f\u017ee st\u0159\u00edvko op\u00e9ct hned p\u0159i kontaktu a zajist\u00ed v\u011bt\u0161\u00ed k\u0159upavost.\nPo pe\u010den\u00ed co nejd\u0159\u00edve umyjte n\u00e1dobu i ko\u0161: ztuhl\u00fd tuk zadr\u017euje pachy.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198101"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165300"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}