{"id":200622,"title":"Zap\u00e9kan\u00fd celer s uzenou slaninou a pecorinem","modified":"2026-10-31T18:13:44+01:00","plain":"Zape\u010den\u00fd bulvov\u00fd celer s uzenou slaninou, smetanou a pecorinem: kousky celeru se nejprve orestuj\u00ed a podus\u00ed, pak se zape\u010dou.\n\n\n\nP\u00e1nev putuje na st\u016fl se sv\u011btle zlatavou krustou, kter\u00e1 je\u0161t\u011b sy\u010d\u00ed, a s v\u016fn\u00ed uzen\u00e9 slaniny, hork\u00e9 smetany a strouhan\u00e9ho pecorina. Pod zlatav\u00fdm povrchem mus\u00ed b\u00fdt celer kr\u00e1sn\u011b m\u011bkk\u00fd, aby \u0161pi\u010dka no\u017ee snadno pronikla i do velk\u00e9ho kousku. Obaluje ho smetanov\u00e1 om\u00e1\u010dka dochucen\u00e1 s\u00f3jovou om\u00e1\u010dkou a trochou balzamikov\u00e9ho octa. Na porci po\u010d\u00edtejte s 27 g \u010dist\u00fdch sacharid\u016f a 1026 kcal, jde tedy o j\u00eddlo s m\u00edrn\u011b sn\u00ed\u017een\u00fdm obsahem sacharid\u016f, kter\u00e9 m\u00e1 po\u0159\u00e1dn\u011b zasytit. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pokrmy.\n\n\n\nNa \u010dem tento pokrm stoj\u00ed\n\n\n\nZ\u00e1kladem je p\u0159\u00edprava ve dvou f\u00e1z\u00edch: nejprve na spor\u00e1ku, kde se ope\u010de slanina, cibule a celer, a pot\u00e9 v troub\u011b, kde se zape\u010de s\u00fdr. Pecorino m\u00e1 pro zape\u010den\u00fd povrch z\u00e1sadn\u00ed v\u00fdznam, dod\u00e1v\u00e1 slanost, v\u016fni a rychle zl\u00e1tne; nahradit ho m\u016f\u017eete parmaz\u00e1nem. Bulvov\u00fd celer, ko\u0159enov\u00e1 zelenina se sv\u011btlou du\u017einou, se kr\u00e1j\u00ed na podobn\u011b velk\u00e9 kousky, aby se rovnom\u011brn\u011b uva\u0159il.\n\n\n\nUzen\u00e1 slanina dod\u00e1 tuk na op\u00e9k\u00e1n\u00ed, s\u016fl a chu\u0165 uzeniny; smetana v\u0161e spoj\u00ed do hladk\u00e9 om\u00e1\u010dky, s\u00f3jov\u00e1 om\u00e1\u010dka nebo tamari zv\u00fdrazn\u00ed chu\u0165. K dochucen\u00ed slou\u017e\u00ed 2 st\u0159iky balzamikov\u00e9ho octa, p\u0159\u00edpadn\u011b citronov\u00e1 \u0161\u0165\u00e1va pro verzi s ni\u017e\u0161\u00edm obsahem sacharid\u016f, paprika, nejl\u00e9pe uzen\u00e1, tymi\u00e1n, oregano, chilli vlo\u010dky a pep\u0159. Litinovou p\u00e1nev vhodnou do trouby m\u016f\u017eete p\u0159esunout ze spor\u00e1ku rovnou k zap\u00e9k\u00e1n\u00ed, ani\u017e byste museli m\u011bnit n\u00e1dobu.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Lilkov\u00e9 lasagne s fetou a pecorinem.\n\n\n\n\u010c\u00edm se tato verze li\u0161\u00ed\n\n\n\nKlasick\u00fd zape\u010den\u00fd celer se \u010dasto p\u0159ipravuje z pl\u00e1tk\u016f pe\u010den\u00fdch v troub\u011b ve smetan\u011b. Tato verze je p\u0159\u00edmo\u010da\u0159ej\u0161\u00ed: celer se nakr\u00e1j\u00ed na kousky, orestuje s cibul\u00ed na tuku z uzen\u00e9 slaniny a pak podus\u00ed ve smetan\u011b. Kousky celeru a \u010dtvrtky \u010derven\u00e9 cibule se ope\u010dou dozlatova na vype\u010den\u00e9m tuku, pot\u00e9 se asi 10 minut dus\u00ed se smetanou, balzamikov\u00fdm octem a s\u00f3jovou om\u00e1\u010dkou a nakonec se p\u0159id\u00e1 pecorino. Tento postup zachov\u00e1 uzenou chu\u0165 slaniny, zv\u00fdrazn\u00ed chu\u0165 umami a dod\u00e1 pr\u00e1v\u011b tolik kyselosti, kolik je pot\u0159eba k vyv\u00e1\u017een\u00ed smetany.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nPo\u010d\u00edtejte s polovinou bulvy celeru, p\u0159ibli\u017en\u011b 300 a\u017e 400 g po o\u010di\u0161t\u011bn\u00ed, nakr\u00e1jenou na podobn\u011b velk\u00e9 kousky, kter\u00e9 tvo\u0159\u00ed z\u00e1klad pokrmu a rovnom\u011brn\u011b se uva\u0159\u00ed. Dv\u011b \u010derven\u00e9 cibule nakr\u00e1jen\u00e9 na \u010dtvrtky dodaj\u00ed v\u016fni a nasl\u00e1dlost. 200 g uzen\u00e9 slaniny nakr\u00e1jen\u00e9 na hranolky nebo uzen\u00e9ho b\u016f\u010dku, ide\u00e1ln\u011b vcelku, abyste mohli nakr\u00e1jet siln\u00e9 pl\u00e1tky, dod\u00e1 tuk, s\u016fl a k\u0159upavost. 75 g strouhan\u00e9ho pecorina nebo parmaz\u00e1nu pokrm osol\u00ed a vytvo\u0159\u00ed krustu.\n\n\n\nPro zm\u011bnu: Kv\u011bt\u00e1kov\u00e9 rizoto s houbami.\n\n\n\n200 ml ml\u00e9\u010dn\u00e9 nebo rostlinn\u00e9 smetany p\u0159i m\u00edrn\u00e9m du\u0161en\u00ed obal\u00ed kousky hladkou om\u00e1\u010dkou. 2 st\u0159iky balzamikov\u00e9ho octa nebo citronov\u00e1 \u0161\u0165\u00e1va dodaj\u00ed kyselost, 2 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky nebo tamari osol\u00ed a zv\u00fdrazn\u00ed chu\u0165. Z ko\u0159en\u00ed budete pot\u0159ebovat 2 l\u017ei\u010dky papriky, nejl\u00e9pe uzen\u00e9, 1 l\u017ei\u010dku tymi\u00e1nu, 1 l\u017ei\u010dku oregana, 1 l\u017ei\u010dku chilli vlo\u010dek a 2 \u0161petky pep\u0159e. Nadrobno nakr\u00e1jen\u00e1 \u0161alv\u011bj se p\u0159ed zap\u00e9k\u00e1n\u00edm sm\u00edch\u00e1 se s\u00fdrem; lah\u016fdkov\u00fdm dro\u017ed\u00edm m\u016f\u017eete bezml\u00e9\u010dnou variantu posypat po vyta\u017een\u00ed z trouby.\n\n\n\nPostup, pod\u00e1v\u00e1n\u00ed a skladov\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch za\u010d\u00edn\u00e1 u slaniny: na m\u00edrn\u00e9m ohni z n\u00ed nechte uvolnit trochu tuku, pak ji alespo\u0148 10 minut op\u00e9kejte na prudk\u00e9m ohni, a\u017e bude po stran\u00e1ch k\u0159upav\u00e1. Vyjm\u011bte ji, na jej\u00edm tuku orestujte cibuli a p\u0159idejte celer, tymi\u00e1n, oregano, papriku a chilli vlo\u010dky. Po p\u0159id\u00e1n\u00ed smetany, balzamikov\u00e9ho octa a s\u00f3jov\u00e9 om\u00e1\u010dky nechte asi 10 minut m\u00edrn\u011b probubl\u00e1vat, aby om\u00e1\u010dka obalovala kousky a nevysychala. Vyhn\u011bte se prudk\u00e9mu varu, p\u0159i kter\u00e9m by se n\u011bkter\u00e9 smetany mohly srazit. Vra\u0165te slaninu do p\u00e1nve, sm\u00edchejte pecorino s nadrobno nakr\u00e1jenou \u0161alv\u011bj\u00ed, rozprost\u0159ete po povrchu a pe\u010dte p\u0159i 200 \u00b0C po dobu 15 minut dozlatova.\n\n\n\nVyzkou\u0161ejte tak\u00e9: T\u011bstoviny z edamame s ku\u0159ec\u00edm masem a pestem z rukoly a vla\u0161sk\u00fdch o\u0159ech\u016f.\n\n\n\nM\u011bkkost celeru je d\u016fle\u017eit\u011bj\u0161\u00ed ne\u017e barva s\u00fdra: \u0161pi\u010dka no\u017ee mus\u00ed snadno proniknout i do velk\u00e9ho kousku. Se sol\u00ed zach\u00e1zejte opatrn\u011b, proto\u017ee slanina, s\u00fdr a s\u00f3jov\u00e1 om\u00e1\u010dka u\u017e pokrm osol\u00ed; pep\u0159, citron nebo chilli vlo\u010dky dolad\u00ed chu\u0165, ani\u017e by j\u00eddlo zat\u00ed\u017eily. Pod\u00e1vejte jako vydatn\u00fd hlavn\u00ed chod, pro kontrast se sal\u00e1tem z rukoly nebo sm\u011bsi mlad\u00fdch sal\u00e1tov\u00fdch l\u00edstk\u016f ochucen\u00fdm citronem. Zbytky co nejd\u0159\u00edve ulo\u017ete do lednice v uzav\u00edrateln\u00e9 n\u00e1dob\u011b, rad\u011bji ne v neglazovan\u00e9 litinov\u00e9 p\u00e1nvi, a spot\u0159ebujte do 3 dn\u016f; oh\u0159\u00edvejte \u0161etrn\u011b v troub\u011b nebo na m\u00edrn\u00e9m ohni, proto\u017ee v mikrovlnn\u00e9 troub\u011b povrch zm\u011bkne a om\u00e1\u010dka se m\u016f\u017ee srazit.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tZap\u00e9kan\u00fd celer s uzenou slaninou a pecorinem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 bulvy celeru (tedy p\u0159ibli\u017en\u011b 300 a\u017e 400 g po o\u010di\u0161t\u011bn\u00ed)2 cibule (\u010derven\u00e9)200 g slaninov\u00fdch \u0161pal\u00ed\u010dk\u016f (uzen\u00fdch, nejl\u00e9pe uzen\u00e9 slaniny vcelku)75 g pecorina (nebo parmaz\u00e1nu)200 ml smetany (ml\u00e9\u010dn\u00e9 nebo rostlinn\u00e9)2 st\u0159iky balzamikov\u00e9ho octa ((verze s m\u00edrn\u00fdm obsahem sacharid\u016f), nebo citronov\u00e9 \u0161\u0165\u00e1vy (n\u00edzkosacharidov\u00e1 verze))2 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (nebo tamari)2 l\u017ei\u010dky papriky (mlet\u00e9, nejl\u00e9pe uzen\u00e9)1 l\u017ei\u010dka tymi\u00e1nu ((su\u0161en\u00e9ho))1 l\u017ei\u010dka oregana ((su\u0161en\u00e9ho))1 l\u017ei\u010dka chilli vlo\u010dek2 \u0161petky pep\u0159e (\u010dern\u00e9ho)\t\n\t\n\t\tSlaninu nakr\u00e1jejte na siln\u00e9 pl\u00e1tky. Na m\u00edrn\u00e9m ohni nechte vy\u0161kva\u0159it trochu tuku. Pot\u00e9 op\u00e9kejte na pom\u011brn\u011b siln\u00e9m ohni alespo\u0148 10 minut dozlatova, dokud nebude ze v\u0161ech stran k\u0159upav\u00e1.Mezit\u00edm oloupejte cibule a nakr\u00e1jejte je na \u010dtvrtky.Rozkrojte tak\u00e9 bulvu celeru nap\u016fl. Od\u0159\u00edzn\u011bte \u010d\u00e1st s ko\u0159\u00ednky a jednu polovinu oloupejte. Nakr\u00e1jejte ji na stejn\u011b velk\u00e9 kousky. Druh\u00e1 polovina vydr\u017e\u00ed pom\u011brn\u011b dlouho v lednici zabalen\u00e1 v potravin\u00e1\u0159sk\u00e9 f\u00f3lii.Vyjm\u011bte slaninu z p\u00e1nve a na chv\u00edli ji dejte stranou. Tuk ponechte v p\u00e1nvi.Na tuku ze slaniny orestujte cibuli ze v\u0161ech stran.P\u0159idejte celer, pot\u00e9 tymi\u00e1n, oregano, mletou papriku a chilli vlo\u010dky.P\u0159ilijte smetanu, balzamikov\u00fd ocet a s\u00f3jovou om\u00e1\u010dku a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna p\u00e1nve. Nechte 10 minut zvolna probubl\u00e1vat.P\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.Vra\u0165te slaninu do p\u00e1nve. Nastrouhejte s\u00fdr. \u0160alv\u011bj nast\u0159\u00edhejte n\u016f\u017ekami nebo nakr\u00e1jejte no\u017eem na kousky a prom\u00edchejte ji se s\u00fdrem. S\u00fdrem rovnom\u011brn\u011b posypte obsah p\u00e1nve.Vlo\u017ete na 15 minut do trouby.Pro verzi bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, paleo a AIPVynechte krok se s\u00fdrem. Sm\u00edchejte \u0161alv\u011bj s vlo\u010dkami lah\u016fdkov\u00e9ho dro\u017ed\u00ed a posypte jimi celer po vyta\u017een\u00ed z trouby. Nep\u0159id\u00e1vejte je tedy p\u0159ed pe\u010den\u00edm.\t\n\t\n\t\tVybaven\u00ed: p\u00e1nev (litinov\u00e1), trouba na 200 stup\u0148\u016f, struhadlo (v\u00edcestrann\u00e9), \u0161krabka.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200622","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=200622"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178908"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}