{"id":200360,"title":"Hov\u011bz\u00ed carpaccio s rukolou a pecorinem za chvilku","modified":"2026-10-31T18:10:00+01:00","plain":"Rychl\u00e9 hov\u011bz\u00ed carpaccio s rukolou, kapary a pecorinem: tenk\u00e9 pl\u00e1tky pod\u00e1van\u00e9 za studena, hotov\u00e9 za 5 minut.\n\n\n\nTenk\u00e9 pl\u00e1tky dob\u0159e vychlazen\u00e9ho hov\u011bz\u00edho, bohat\u011b posypan\u00e9 pecorinem, nakysl\u00e9 kapary a peprn\u00e1 sv\u011b\u017eest rukoly. Toto rychl\u00e9 carpaccio p\u0159iprav\u00edte z ji\u017e nakr\u00e1jen\u00e9ho hov\u011bz\u00edho ur\u010den\u00e9ho ke konzumaci za syrova, tak\u017ee doma u\u017e nic kr\u00e1jet nemus\u00edte. Do 5 minut se vejde cel\u00e1 p\u0159\u00edprava v\u010detn\u011b kr\u00e1tk\u00e9ho opra\u017een\u00ed o\u0159ech\u016f na p\u00e1nvi, a p\u0159edkrm nebo lehk\u00fd ob\u011bd je na stole. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je rychl\u00e9 hov\u011bz\u00ed carpaccio?\n\n\n\nCarpaccio je syrov\u00e9 maso nakr\u00e1jen\u00e9 na velmi tenk\u00e9 pl\u00e1tky a pod\u00e1van\u00e9 za studena. V t\u00e9to rychl\u00e9 verzi pou\u017eijete ji\u017e nakr\u00e1jen\u00e9 hov\u011bz\u00ed carpaccio ur\u010den\u00e9 ke konzumaci za syrova, tak\u017ee si u\u0161et\u0159\u00edte dom\u00e1c\u00ed kr\u00e1jen\u00ed sv\u00ed\u010dkov\u00e9.\n\n\n\nCel\u00fd pokrm stoj\u00ed na jednoduch\u00e9 rovnov\u00e1ze chut\u00ed. Z\u00e1kladem z\u016fst\u00e1v\u00e1 k\u0159ehk\u00e9 hov\u011bz\u00ed, rukola dod\u00e1v\u00e1 peprnou sv\u011b\u017eest, kapary slan\u00fd a nakysl\u00fd n\u00e1dech a pecorino nebo parmaz\u00e1n chu\u0165 umami. Extra panensk\u00fd olivov\u00fd olej v\u0161e propoj\u00ed a lehce opra\u017een\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky, makadamov\u00e9 o\u0159echy nebo j\u00e1dra vla\u0161sk\u00fdch o\u0159ech\u016f dodaj\u00ed k\u0159upavost, pokud je p\u0159ed serv\u00edrov\u00e1n\u00edm nech\u00e1te vychladnout.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Pyr\u00e9 z bulvov\u00e9ho celeru.\n\n\n\nP\u016fvod pokrmu a t\u00e9to rychl\u00e9 verze\n\n\n\nHov\u011bz\u00ed carpaccio si \u010dasto spojujeme s precizn\u011b nakr\u00e1jenou syrovou sv\u00ed\u010dkovou, pod\u00e1vanou n\u011bkdy s klasickou om\u00e1\u010dkou, jindy s olejem, parmaz\u00e1nem a rukolou. Tento recept nab\u00edz\u00ed rychlou obm\u011bnu pro lehk\u00fd ob\u011bd nebo p\u0159edkrm s minimem p\u0159\u00edpravy.\n\n\n\nVych\u00e1z\u00ed z praktick\u00e9ho z\u00e1kladu: porce ji\u017e nakr\u00e1jen\u00e9ho carpaccia z chladic\u00edho pultu nebo od \u0159ezn\u00edka, ov\u0161em pouze z masa ur\u010den\u00e9ho ke konzumaci za syrova. P\u011bkn\u00e1 \u010derven\u00e1 barva a b\u011b\u017en\u00e1 v\u016fn\u011b samy o sob\u011b nesta\u010d\u00ed k posouzen\u00ed zdravotn\u00ed nez\u00e1vadnosti.\n\n\n\nP\u011bt minut odpov\u00edd\u00e1 p\u0159esn\u00e9mu postupu skl\u00e1d\u00e1n\u00ed surovin. O\u0159echy se jen lehce opra\u017e\u00ed dozlatova, rukola mus\u00ed b\u00fdt dob\u0159e osu\u0161en\u00e1, pak p\u0159ijdou na \u0159adu kapary, \u010dern\u00fd pep\u0159, \u010derstv\u011b nastrouhan\u00e9 pecorino a trocha olivov\u00e9ho oleje.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHov\u011bz\u00ed carpaccio mus\u00ed z\u016fstat dob\u0159e vychlazen\u00e9 a\u017e do serv\u00edrov\u00e1n\u00ed. Pl\u00e1tky rozlo\u017ete opatrn\u011b, aby se nep\u0159ekr\u00fdvaly a zachovaly si jemnou a poddajnou strukturu. Z o\u0159ech\u016f vyberte jen jednu variantu: dv\u011b l\u017e\u00edce piniov\u00fdch o\u0159\u00ed\u0161k\u016f pro plnou chu\u0165 a pra\u017een\u00e9 t\u00f3ny, nebo hrst makadamov\u00fdch o\u0159ech\u016f \u010di jader vla\u0161sk\u00fdch o\u0159ech\u016f, kter\u00e9 maj\u00ed m\u00e1slov\u011bj\u0161\u00ed, respektive v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a m\u00e9n\u011b sacharid\u016f.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Kv\u011bt\u00e1kov\u00e1 r\u00fd\u017ee s jarn\u00ed cibulkou a chilli.\n\n\n\nHrst \u010derstv\u011b nastrouhan\u00e9ho pecorina dod\u00e1 pokrmu strukturu, jeho slanost a umami chu\u0165 ov\u010d\u00edho s\u00fdra podtrhnou maso. Nahradit ho m\u016f\u017eete parmaz\u00e1nem. Pokud chcete pokrm dokon\u010dit bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, dv\u011b l\u017e\u00edce lah\u016fdkov\u00e9ho dro\u017ed\u00ed mu dodaj\u00ed v\u00fdraznou chu\u0165, zkontrolujte v\u0161ak etiketu, proto\u017ee m\u016f\u017ee obsahovat lepek.\n\n\n\nDv\u011b hrsti rukoly dodaj\u00ed zeleninov\u00fd objem a peprn\u00fd n\u00e1dech. Deset kapar\u016f zv\u00fdrazn\u00ed maso nakyslou a slanou chut\u00ed, tak\u017ee nen\u00ed pot\u0159eba tolik solit. \u010cern\u00fd pep\u0159 namelte na posledn\u00ed chv\u00edli a extra panensk\u00fdm olivov\u00fdm olejem pokrm lehce zak\u00e1pn\u011bte t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na spr\u00e1vn\u00e9m po\u0159ad\u00ed krok\u016f. O\u0159echy kr\u00e1tce opra\u017ete za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni a odstavte je, jakmile zezl\u00e1tnou a rozvon\u00ed se, proto\u017ee i p\u00e1r vte\u0159in nav\u00edc je m\u016f\u017ee sp\u00e1lit. Zat\u00edmco rozkl\u00e1d\u00e1te maso, nechte je vychladnout. Pak p\u0159idejte rukolu, kapary a pep\u0159, pecorino nebo lah\u016fdkov\u00e9 dro\u017ed\u00ed a nakonec olivov\u00fd olej. Nikdy ned\u00e1vejte hork\u00e9 o\u0159echy na syrov\u00e9 maso a rukolu d\u016fkladn\u011b osu\u0161te, aby na tal\u00ed\u0159i nepou\u0161t\u011bla vodu.\n\n\n\nPro obm\u011bnu: Pyr\u00e9 z pe\u010den\u00e9ho kv\u011bt\u00e1ku s mandlov\u00fdm m\u00e1slem.\n\n\n\nKv\u016fli bezpe\u010dnosti uchov\u00e1vejte carpaccio a\u017e do serv\u00edrov\u00e1n\u00ed v nejchladn\u011bj\u0161\u00ed \u010d\u00e1sti lednice, dodr\u017eujte datum spot\u0159eby i pokyny pro uchov\u00e1n\u00ed po otev\u0159en\u00ed a p\u0159ipravte jen porci, kterou ihned sn\u00edte. Pokrm se pod\u00e1v\u00e1 studen\u00fd a neoh\u0159\u00edv\u00e1 se. Ani n\u00e1sledn\u00e1 tepeln\u00e1 \u00faprava nezajist\u00ed nez\u00e1vadnost \u0161patn\u011b skladovan\u00e9ho masa. Nedoporu\u010duje se t\u011bhotn\u00fdm \u017een\u00e1m, mal\u00fdm d\u011btem, senior\u016fm ani lidem s oslabenou imunitou. Na porci: 198 kcal, 12 g b\u00edlkovin, 16 g tuk\u016f a 1 g \u010dist\u00fdch sacharid\u016f. Jde o pokrm s n\u00edzk\u00fdm obsahem sacharid\u016f, kter\u00fd piniov\u00e9 o\u0159\u00ed\u0161ky m\u00edrn\u011b zvy\u0161uj\u00ed.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tRychl\u00e9 hov\u011bz\u00ed carpaccio s rukolou a pecorinem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 porce carpaccia2 l\u017e\u00edce piniov\u00fdch o\u0159\u00ed\u0161k\u016f (se st\u0159edn\u00edm obsahem sacharid\u016f, nebo hrst makadamov\u00fdch o\u0159ech\u016f s n\u00edzk\u00fdm obsahem sacharid\u016f, nebo hrst vla\u0161sk\u00fdch o\u0159ech\u016f s n\u00edzk\u00fdm obsahem sacharid\u016f)1 hrst pecorina (nebo parmaz\u00e1nu, nebo 2 l\u017e\u00edce vlo\u010dek lah\u016fdkov\u00e9ho dro\u017ed\u00ed se sladem)2 hrsti rukoly10 kapar\u016f\u010cern\u00fd pep\u0159 (podle chuti)Extra panensk\u00fd olivov\u00fd olej (podle chuti)\t\n\t\n\t\tOpra\u017ete piniov\u00e9 o\u0159\u00ed\u0161ky nebo makadamov\u00e9\/vla\u0161sk\u00e9 o\u0159echy (na p\u00e1nvi na pom\u011brn\u011b siln\u00e9m ohni) a nechte vychladnout.Rozlo\u017ete pl\u00e1tky carpaccia na tal\u00ed\u0159. Navrch rozprost\u0159ete rukolu a kapary a posypte trochou \u010derstv\u011b mlet\u00e9ho \u010dern\u00e9ho pep\u0159e.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm nastrouhejte s\u00fdr a v\u0161e j\u00edm posypte (nebo pou\u017eijte lah\u016fdkov\u00e9 dro\u017ed\u00ed se sladem). Nakonec zak\u00e1pn\u011bte kvalitn\u00edm extra panensk\u00fdm olivov\u00fdm olejem.\t\n\t\n\t\tVybaven\u00ed: tal\u00ed\u0159, p\u00e1nev.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200360","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=200360"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200360\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178497"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}