{"id":200552,"title":"Kv\u011bt\u00e1kov\u00e9 placi\u010dky se s\u00fdrem, k\u0159upav\u00e1 keto varianta","modified":"2026-10-31T18:12:18+01:00","plain":"Tenk\u00e9 a k\u0159upav\u00e9 keto kv\u011bt\u00e1kov\u00e9 placi\u010dky: r\u016f\u017ei\u010dka rozm\u00e1\u010dknut\u00e1 na kole\u010dku z ochucen\u00e9ho pecorina, pe\u010den\u00e1 v troub\u011b bez mouky a vajec.\n\n\n\nPecorino v troub\u011b sy\u010d\u00ed, zl\u00e1tne a provon\u00ed celou kuchy\u0148. Placi\u010dky maj\u00ed po upe\u010den\u00ed zubat\u00e9 okraje, jsou tenk\u00e9 t\u00e9m\u011b\u0159 jako oplatka a uprost\u0159ed je st\u00e1le patrn\u00fd tvar r\u016f\u017ei\u010dek. Ka\u017ed\u00e1 r\u016f\u017ei\u010dka se rozm\u00e1\u010dkne na kole\u010dku z ochucen\u00e9ho pecorina a pot\u00e9 pokryje dob\u0159e taviteln\u00fdm s\u00fdrem. Pe\u010dou se nadvakr\u00e1t, nejprve 20 minut a po oto\u010den\u00ed dal\u0161\u00edch 15, aby byly kr\u00e1sn\u011b k\u0159upav\u00e9 i bez mouky a vajec. A\u0165 u\u017e je pod\u00e1v\u00e1te k aperitivu, nebo jako sva\u010dinu, po\u010d\u00edtejte s 1 g \u010dist\u00fdch sacharid\u016f na kus. Pat\u0159\u00ed do sb\u00edrky m\u00fdch keto j\u00eddel.\n\n\n\nCo jsou keto kv\u011bt\u00e1kov\u00e9 placi\u010dky?\n\n\n\nJde o mal\u00e9, \u00fahledn\u00e9 placi\u010dky: deset tenk\u00fdch kousk\u016f z cel\u00fdch r\u016f\u017ei\u010dek. R\u016f\u017ei\u010dky se 15 minut va\u0159\u00ed ve vod\u011b, nechaj\u00ed vychladnout a pot\u00e9 se dnem sklenice rozm\u00e1\u010dknou na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 0,5 cm. Netla\u010dte je \u00fapln\u011b naplocho, aby si zachovaly tvar mal\u00fdch r\u016f\u017ei\u010dek, d\u00edky n\u011bmu\u017e placi\u010dka dr\u017e\u00ed pohromad\u011b.\n\n\n\nMnoho kv\u011bt\u00e1kov\u00fdch placi\u010dek se p\u0159ipravuje z nastrouhan\u00e9ho kv\u011bt\u00e1ku spojen\u00e9ho vejcem a moukou a op\u00e9k\u00e1 se na p\u00e1nvi dozlatova. Tady ka\u017ed\u00e1 r\u016f\u017ei\u010dka z\u016fst\u00e1v\u00e1 cel\u00e1 a rozm\u00e1\u010dkne se na podkladu z ochucen\u00e9ho pecorina. Pohromad\u011b dr\u017e\u00ed d\u00edky dv\u011bma v\u011bcem: zelenina si zachov\u00e1v\u00e1 svou p\u0159irozenou soudr\u017enost a rozpu\u0161t\u011bn\u00fd, n\u00e1sledn\u011b zape\u010den\u00fd s\u00fdr vytvo\u0159\u00ed pevnou krustu. Dvoj\u00ed pe\u010den\u00ed vysu\u0161\u00ed povrch a zv\u00fdrazn\u00ed k\u0159upavost.\n\n\n\nPro obm\u011bnu: papriky grilovan\u00e9 v troub\u011b.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZeleninov\u00fd z\u00e1klad tvo\u0159\u00ed kv\u011bt\u00e1k, po uva\u0159en\u00ed ho pot\u0159ebujete 325 g. Rozd\u011blte ho na deset r\u016f\u017ei\u010dek a va\u0159te 15 minut ve vod\u011b nebo v p\u00e1\u0159e. Mus\u00ed zm\u011bknout natolik, aby \u0161el rozm\u00e1\u010dknout, ale st\u00e1le si zachoval strukturu. Nastrouhan\u00e9 pecorino, 75 g, dod\u00e1 slanou chu\u0165, zlatavou krustu a k\u0159upavost: p\u0159ibli\u017en\u011b z 50 g vytvo\u0159te na plechu deset stejnom\u011brn\u00fdch kole\u010dek a zbytkem posypte povrch. Pokud ho nastrouh\u00e1te z cel\u00e9ho kusu t\u011bsn\u011b p\u0159ed p\u0159\u00edpravou, l\u00e9pe se rozpou\u0161t\u00ed a zl\u00e1tne; podobn\u011b poslou\u017e\u00ed i parmaz\u00e1n.\n\n\n\nMlad\u00fd, dob\u0159e taviteln\u00fd s\u00fdr, 50 g, dod\u00e1 vl\u00e1\u010dnost: kr\u00e1tce zraj\u00edc\u00ed gouda se rozpust\u00ed, ani\u017e by p\u0159ebila ostatn\u00ed chut\u011b, a pom\u016f\u017ee spojit povrch. V\u0161e dopln\u00ed ko\u0159en\u00ed, mlet\u00e1 paprika, su\u0161en\u00e1 mlet\u00e1 cibule a chilli vlo\u010dky, kter\u00e9 dodaj\u00ed barvu, pln\u011bj\u0161\u00ed v\u016fni a pikantnost.\n\n\n\nObjevte tak\u00e9: brokolicovou r\u00fd\u017ei s houbami shiitake a sezamov\u00fdm olejem.\n\n\n\nPe\u010den\u00ed, k\u0159upavost a pod\u00e1v\u00e1n\u00ed\n\n\n\nNa pe\u010dic\u00edm pap\u00edru vytvo\u0159te stejnom\u011brn\u00e1 kole\u010dka z pecorina, proto\u017ee pr\u00e1v\u011b z tohoto z\u00e1kladu vznikne krusta ka\u017ed\u00e9 placi\u010dky. Pe\u010dte ve dvou f\u00e1z\u00edch p\u0159i 200 \u00b0C: nejprve 20 minut, b\u011bhem nich\u017e se s\u00fdr rozpust\u00ed, rozte\u010de a za\u010dne zl\u00e1tnout; pot\u00e9 placi\u010dky vyjm\u011bte, vym\u011b\u0148te pap\u00edr, oto\u010dte je a vra\u0165te na dal\u0161\u00edch 15 minut do trouby. V\u00fdm\u011bnou pap\u00edru zabr\u00e1n\u00edte tomu, aby se pekly ve zbytc\u00edch \u0161\u0165\u00e1vy a tuku. Po vyta\u017een\u00ed maj\u00ed b\u00fdt okraje zlatav\u00e9, m\u00edsty s drobn\u00fdmi otvory, a povrch such\u00fd. B\u011bhem chladnut\u00ed na m\u0159\u00ed\u017ece placi\u010dky zcela zpevn\u00ed.\n\n\n\n\u0160patn\u011b okapan\u00fd kv\u011bt\u00e1k zanech\u00e1 st\u0159ed m\u011bkk\u00fd, p\u0159\u00edli\u0161 siln\u00e9 placi\u010dky se zbarv\u00ed d\u0159\u00edv, ne\u017e vyschnou, bez oto\u010den\u00ed nebude spodn\u00ed strana k\u0159upav\u00e1 a pe\u010den\u00edm a\u017e do z\u010dern\u00e1n\u00ed s\u00fdr zho\u0159kne. Bez mouky a vajec po\u010d\u00edtejte s 1 g \u010dist\u00fdch sacharid\u016f na placi\u010dku. Pod\u00e1vejte je m\u00edrn\u011b vychladl\u00e9 jako sva\u010dinu nebo drobn\u00e9 ob\u010derstven\u00ed, se zakysanou smetanou s pa\u017eitkou, japonsk\u00fdm zeln\u00fdm sal\u00e1tem nebo rychl\u00fdmi houbami du\u0161en\u00fdmi v s\u00f3jov\u00e9 om\u00e1\u010dce. Vyberte si pecorino vcelku a nastrouhejte ho sami, n\u011bkter\u00e9 p\u0159edem strouhan\u00e9 s\u00fdry toti\u017e obsahuj\u00ed \u0161krob. Zbytky vydr\u017e\u00ed v lednici 48 hodin a oh\u0159\u00edvaj\u00ed se rad\u011bji v troub\u011b p\u0159i 200 \u00b0C ne\u017e v mikrovlnce, ve kter\u00e9 krusta zm\u011bkne. V podobn\u00e9m duchu vyzkou\u0161ejte tak\u00e9 cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy a lilky z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nVyzkou\u0161ejte tak\u00e9: ku\u0159ec\u00ed kebab na p\u00e1nvi.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tKv\u011bt\u00e1kov\u00e9 placi\u010dky se s\u00fdrem (keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t325 g kv\u011bt\u00e1ku (uva\u0159en\u00e9ho ve vod\u011b nebo v p\u00e1\u0159e)75 g pecorina50 g s\u00fdra (mlad\u00e9ho, kter\u00fd se dob\u0159e rozpou\u0161t\u00ed)1 l\u017ei\u010dka mlet\u00e9 papriky1 l\u017ei\u010dka su\u0161en\u00e9 mlet\u00e9 cibule1 l\u017ei\u010dka chilli vlo\u010dek1 l\u017ei\u010dka avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho oleje \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9)\t\n\t\n\t\tOdd\u011blte od ko\u0161\u0165\u00e1lu 10 r\u016f\u017ei\u010dek. Va\u0159te je ve vod\u011b 15 minut. Pot\u00e9 je nechte vychladnout.P\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f. P\u0159ipravte si plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem.Nastrouhejte s\u00fdry. Pecorino a mlad\u00fd, dob\u0159e se rozpou\u0161t\u011bj\u00edc\u00ed s\u00fdr ponechte odd\u011blen\u011b. Pecorino sm\u00edchejte s ko\u0159en\u00edm.Z p\u0159ibli\u017en\u011b 50 gram\u016f (=2\/3) pecorina vytvo\u0159te na plechu 10 stejn\u011b velk\u00fdch kole\u010dek.Na ka\u017edou hrom\u00e1dku nebo kole\u010dko s\u00fdra polo\u017ete r\u016f\u017ei\u010dku kv\u011bt\u00e1ku. Dnem sklenice ji rozm\u00e1\u010dkn\u011bte na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b p\u016fl centimetru. Nema\u010dkejte ji \u00fapln\u011b, mus\u00ed si \u010d\u00e1ste\u010dn\u011b zachovat strukturu, aby v\u0161e dr\u017eelo pohromad\u011b.Rozm\u00e1\u010dknut\u00e9 r\u016f\u017ei\u010dky posypte zbyl\u00fdm pecorinem. Pot\u00e9 p\u0159idejte i mlad\u00fd s\u00fdr.Pe\u010dte v troub\u011b 20 minut.Pot\u00e9 vyjm\u011bte z trouby. Vym\u011b\u0148te pe\u010dic\u00ed pap\u00edr. Placi\u010dky vra\u0165te na plech obr\u00e1cen\u00e9 a pe\u010dte je\u0161t\u011b \u010dtvrt hodiny.Nechte vychladnout na m\u0159\u00ed\u017ece.\t\n\t\n\t\tPecorino m\u016f\u017eete nahradit parmaz\u00e1nem. V obou p\u0159\u00edpadech si s\u00fdr nastrouhejte sami \u010derstv\u011b z cel\u00e9ho kusu!\nVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, sklenice s rovn\u00fdm dnem, struhadlo (\u010dty\u0159hrann\u00e9).\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200552","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=200552"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200552\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178746"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}