{"id":200656,"title":"Lilkov\u00e9 lasagne bez t\u011bstovin s fetou a pecorinem","modified":"2026-10-31T18:14:24+01:00","plain":"Lilkov\u00e9 lasagne bez t\u011bstovin v duchu alla Norma: pe\u010den\u00fd lilek, kr\u00e9m z fety a vajec, raj\u010data s bylinkami a zape\u010den\u00e9 pecorino.\n\n\n\nPo vyta\u017een\u00ed z trouby von\u00ed hork\u00e1 raj\u010data \u010desnekem a bylinkami. Pecorino na povrchu zl\u00e1tne spolu s pl\u00e1tky raj\u010dat a bazalkou, zat\u00edmco pe\u010den\u00fd lilek m\u011bkne do jemn\u00fdch vrstev. Tyto lasagne bez t\u011bstovin se p\u0159ipravuj\u00ed ve form\u011b na chleb\u00ed\u010dek, s kr\u00e9mem z fety a vajec, raj\u010datov\u00fdm protlakem, \u010derstvou bazalkou a pl\u00e1tky pe\u010den\u00e9ho lilku. Pro 2 a\u017e 3 osoby: lilky se nejprve pe\u010dou p\u0159i 240 \u00b0C nejv\u00fd\u0161e 20 minut, pak se v\u0161e spole\u010dn\u011b zap\u00e9k\u00e1 30 minut p\u0159i 220 \u00b0C. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo jsou lilkov\u00e9 lasagne bez t\u011bstovin?\n\n\n\nSlovo lasagne zde ozna\u010duje vrstvy skl\u00e1dan\u00e9 na sebe. Pl\u00e1tky lilku nahrazuj\u00ed t\u011bstovinov\u00e9 pl\u00e1ty: rovnom\u011brn\u011b se nakr\u00e1jej\u00ed, osol\u00ed, osu\u0161\u00ed a pot\u00e9 upe\u010dou, aby ztratily \u010d\u00e1st vody, zm\u011bkly a z\u00edskaly v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nDv\u011b sm\u011bsi s vejci dr\u017e\u00ed v\u0161e pohromad\u011b. B\u00edl\u00e1 vrstva spojuje rozma\u010dkanou fetu, dv\u011b vejce a l\u017e\u00edci oleje, je vl\u00e1\u010dn\u00e1 a lehce zrnit\u00e1. \u010cervenou vrstvu tvo\u0159\u00ed raj\u010datov\u00fd protlak, drobn\u00e9 kousky \u010derstv\u00e9ho raj\u010dete, prolisovan\u00fd \u010desnek, oregano, rozmar\u00fdn, tymi\u00e1n, l\u017e\u00edce oleje a jedno vejce, kter\u00e9 sm\u011bs zpevn\u00ed, ani\u017e by p\u0159idalo p\u0159\u00edli\u0161 vlhkosti. Na povrchu spole\u010dn\u011b zl\u00e1tnou pl\u00e1tky raj\u010dat, bazalka a nastrouhan\u00e9 pecorino. Kr\u00e1tk\u00e9 odpo\u010dinut\u00ed p\u0159ed kr\u00e1jen\u00edm pom\u016f\u017ee vrstv\u00e1m dr\u017eet tvar.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Pasta alla Norma.\n\n\n\nPro zm\u011bnu: Kv\u011bt\u00e1kov\u00e9 rizoto s houbami.\n\n\n\nVarianta v duchu alla Norma\n\n\n\nTato verze m\u00e1 kompaktn\u00ed tvar: forma na chleb\u00ed\u010dek dr\u017e\u00ed vrstvy t\u011bsn\u011b u sebe, usnad\u0148uje porcov\u00e1n\u00ed a umo\u017e\u0148uje kr\u00e1jet po\u0159\u00e1dn\u00e9 pl\u00e1tky. Lilek tu tvo\u0159\u00ed plnohodnotn\u00fd z\u00e1klad, nejprve se pe\u010de p\u0159i vysok\u00e9 teplot\u011b a pot\u00e9 se vrstv\u00ed s fetou, raj\u010daty s bylinkami a pecorinem. S pokrmem alla Norma jej spojuje kombinace lilku, raj\u010dat, bazalky a ov\u010d\u00edho s\u00fdra, zde dvojice feta-pecorino. Nahrazen\u00ed t\u011bstovin sni\u017euje obsah sacharid\u016f, ale nezaru\u010duje p\u0159\u00edsn\u011b ketogenn\u00ed recept: p\u0159i rozd\u011blen\u00ed na dv\u011b velk\u00e9 porce po\u010d\u00edtejte s 8 g \u010dist\u00fdch sacharid\u016f na porci.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nLilky nahrazuj\u00ed t\u011bstoviny: rovnom\u011brn\u00e9 nakr\u00e1jen\u00ed, nasolen\u00ed, osu\u0161en\u00ed a upe\u010den\u00ed omez\u00ed mno\u017estv\u00ed vody a zajist\u00ed vl\u00e1\u010dnou konzistenci, podobn\u011b jako u lilku z horkovzdu\u0161n\u00e9 frit\u00e9zy. Pl\u00e1tky raj\u010dat zv\u00fdraz\u0148uj\u00ed jednotliv\u00e9 vrstvy a drobn\u00e9 kousky obohacuj\u00ed \u010dervenou sm\u011bs. Prolisovan\u00fd \u010desnek dod\u00e1v\u00e1 h\u0159ejivou v\u016fni, ani\u017e by p\u0159eb\u00edjel ostatn\u00ed chut\u011b. Vejce, dv\u011b ve fet\u011b a jedno v raj\u010datov\u00e9 sm\u011bsi, v\u0161e spojuj\u00ed a umo\u017e\u0148uj\u00ed \u00fahledn\u00e9 kr\u00e1jen\u00ed.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Lilky pln\u011bn\u00e9 houbami a roquefortem.\n\n\n\nObjevte tak\u00e9: T\u011bstoviny z edamame s ku\u0159etem a pestem z rukoly a vla\u0161sk\u00fdch o\u0159ech\u016f.\n\n\n\nSlan\u00e1 feta s ml\u00e9\u010dnou chut\u00ed m\u011bkne, ale net\u00e1hne se, a dod\u00e1v\u00e1 b\u00edl\u00e9 vrstv\u011b zrnitou strukturu; pecorino nastrouhan\u00e9 na raj\u010datov\u00fdch vrstv\u00e1ch p\u0159id\u00e1v\u00e1 slanost, v\u016fni a p\u0159i pe\u010den\u00ed zl\u00e1tne. Cel\u00fdch 140 g raj\u010datov\u00e9ho protlaku dod\u00e1v\u00e1 v\u00fdraznou chu\u0165 a hustotu, p\u0159itom obsahuje m\u00e9n\u011b vody ne\u017e pas\u00edrovan\u00e1 raj\u010data. Avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 slou\u017e\u00ed k pe\u010den\u00ed, vymaz\u00e1n\u00ed formy a obohacen\u00ed sm\u011bs\u00ed. \u010cerstv\u00e1 bazalka dod\u00e1v\u00e1 sv\u011b\u017e\u00ed t\u00f3n, tymi\u00e1n, oregano a rozmar\u00fdn provon\u00ed raj\u010data a se sol\u00ed se kv\u016fli ob\u011bma s\u00fdr\u016fm zach\u00e1z\u00ed st\u0159\u00eddm\u011b.\n\n\n\nPe\u010den\u00ed, pod\u00e1v\u00e1n\u00ed a uchov\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch za\u010d\u00edn\u00e1 u lilk\u016f, nakr\u00e1jen\u00fdch na dvan\u00e1ct stejn\u011b siln\u00fdch pl\u00e1tk\u016f, osolen\u00fdch z obou stran a d\u016fkladn\u011b osu\u0161en\u00fdch. Pe\u010dou se p\u0159i 240 \u00b0C na hork\u00e9m plechu dom\u011bkka a dozlatova, nejv\u00fd\u0161e 20 minut. Pokud okraje rychle hn\u011bdnou, vyjm\u011bte je d\u0159\u00edve. Sestavte \u010dty\u0159i vrstvy po t\u0159ech pl\u00e1tc\u00edch a st\u0159\u00eddav\u011b je prokl\u00e1dejte fetou s vejci a bazalkou, pot\u00e9 raj\u010datovou sm\u011bs\u00ed s bylinkami, pl\u00e1tky raj\u010dat a pecorinem. Nakonec pe\u010dte 30 minut p\u0159i 220 \u00b0C: povrch m\u00e1 b\u00fdt zbarven\u00fd, ale rozhoduj\u00edc\u00ed je st\u0159ed, vaje\u010dn\u00e1 sm\u011bs mus\u00ed b\u00fdt ztuhl\u00e1. Pom\u016f\u017ee pe\u010dic\u00ed pap\u00edr odoln\u00fd do 240 \u00b0C a odpo\u010dinut\u00ed p\u0159ed kr\u00e1jen\u00edm.\n\n\n\nObjevte tak\u00e9: \u017dampiony portobello pln\u011bn\u00e9 lilkem a nakl\u00e1dan\u00fdm citronem.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Bat\u00e1tov\u00e9 pyr\u00e9.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed vyv\u00e1\u017e\u00ed sytost pokrmu sal\u00e1t z rukoly, sm\u011bsi mlad\u00fdch sal\u00e1tov\u00fdch l\u00edstk\u016f nebo mlad\u00e9ho \u0161pen\u00e1tu s citronovou z\u00e1livkou. Odlo\u017een\u00e9 l\u00edstky bazalky p\u0159idejte na posledn\u00ed chv\u00edli. Zbytky rychle zchla\u010fte a uchov\u00e1vejte v uzav\u0159en\u00e9 n\u00e1dob\u011b v lednici nejv\u00fd\u0161e 4 dny; oh\u0159\u00edvejte v troub\u011b p\u0159i 180 \u00b0C, dokud nebudou hork\u00e9 i uprost\u0159ed. V mikrovlnn\u00e9 troub\u011b bude zape\u010den\u00fd pokrm m\u011bk\u010d\u00ed. Pobyt v chladu vrstvy zpevn\u00ed a druh\u00fd den usnadn\u00ed \u00fahledn\u00e9 kr\u00e1jen\u00ed. Fetu najdete mezi s\u00fdry v soln\u00e9m n\u00e1levu, vyzr\u00e1l\u00e9 pecorino v prodejn\u011b s\u00fdr\u016f nebo italsk\u00fdch potravin, protlak v konzerv\u011b \u010di tub\u011b.\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\tLilkov\u00e9 lasagne s fetou a pecorinem (keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 lilky2 raj\u010data3 strou\u017eky \u010desneku3 vejce150 g fety100 g pecorina140 g raj\u010datov\u00e9ho protlaku (tedy jedna velk\u00e1 konzerva)2 l\u017e\u00edce avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9)1 g\u00e9n\u00e9reux st\u0159ik avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9)0.5 l\u017e\u00edce soli (keltsk\u00e9 mo\u0159sk\u00e9)1 belle hrst bazalky (\u010derstv\u00e9)0.5 l\u017ei\u010dky tymi\u00e1nu (su\u0161en\u00e9ho)0.5 l\u017ei\u010dky oregana (su\u0161en\u00e9ho)0.5 l\u017ei\u010dky rozmar\u00fdnu (su\u0161en\u00e9ho)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 240 stup\u0148\u016f. Ka\u017ed\u00fd ze dvou lilk\u016f nakr\u00e1jejte na 6 pl\u00e1tk\u016f. Sna\u017ete se, aby byly pl\u00e1tky stejn\u011b siln\u00e9.Pl\u00e1tky z obou stran posypte sol\u00ed a nechte ji chv\u00edli p\u016fsobit. Pot\u00e9 je osu\u0161te p\u0159ikl\u00e1d\u00e1n\u00edm pap\u00edrov\u00fdch ut\u011brek.Vyjm\u011bte z trouby hork\u00fd plech. Polo\u017ete na n\u011bj pe\u010dic\u00ed pap\u00edr a rozlo\u017ete pl\u00e1tky lilku. Hojn\u011b pokapejte olivov\u00fdm olejem. Pe\u010dte 20 minut, p\u0159\u00edpadn\u011b krat\u0161\u00ed dobu, pokud okraje za\u010dnou hn\u011bdnout d\u0159\u00edve.Mezit\u00edm nastrouhejte pecorino.Z raj\u010dat nakr\u00e1jejte 6 p\u011bkn\u00fdch, nep\u0159\u00edli\u0161 siln\u00fdch pl\u00e1tk\u016f. Zbytek nakr\u00e1jejte na velmi mal\u00e9 kousky.Prolisujte \u010desnek.V m\u00edse sm\u00edchejte raj\u010datov\u00fd protlak s nadrobno nakr\u00e1jen\u00fdmi raj\u010daty. P\u0159idejte jen kousky, ne p\u0159\u00edli\u0161 mnoho \u0161\u0165\u00e1vy.K raj\u010dat\u016fm p\u0159idejte \u010desnek, l\u017e\u00edci olivov\u00e9ho oleje, oregano, rozmar\u00fdn a tymi\u00e1n (su\u0161en\u00e9 nebo \u010derstv\u00e9). Za\u0161lehejte jedno vejce.V druh\u00e9 m\u00edse sm\u00edchejte fetu se dv\u011bma vejci a l\u017e\u00edc\u00ed olivov\u00e9ho oleje. Fetu nejprve rozma\u010dkejte a pot\u00e9 sm\u011bs rozmixujte. Nemus\u00ed b\u00fdt \u00fapln\u011b hladk\u00e1.Jakmile je lilek hotov\u00fd, vyjm\u011bte plech. Do trouby vlo\u017ete ro\u0161t. Pot\u00e9 sni\u017ete teplotu na 220 stup\u0148\u016f.Formu na chleb\u00ed\u010dek velmi lehce vyma\u017ete n\u011bkolika kapkami olivov\u00e9ho oleje. Na dno formy polo\u017ete vrstvu ze 3 pl\u00e1tk\u016f lilku.Navrch rozet\u0159ete polovinu sm\u011bsi s fetou. P\u0159idejte t\u0159etinu bazalky. Zakryjte 3 pl\u00e1tky lilku.Navrch rozet\u0159ete polovinu raj\u010datov\u00e9 sm\u011bsi. P\u0159idejte 3 pl\u00e1tky raj\u010dat a polovinu pecorina. Zakryjte 3 pl\u00e1tky lilku.Navrch rozet\u0159ete druhou polovinu sm\u011bsi s fetou a p\u0159idejte t\u0159etinu bazalky. Op\u011bt zakryjte 3 pl\u00e1tky lilku.Zakon\u010dete druhou polovinou raj\u010datov\u00e9 sm\u011bsi a zbytkem pecorina. Navrch polo\u017ete posledn\u00ed 3 pl\u00e1tky raj\u010dat a zbytek bazalky. N\u011bkolik l\u00edstk\u016f si odlo\u017ete na ozdobu.Vlo\u017ete do trouby a pe\u010dte p\u016fl hodiny.\t\n\t\n\t\tV\u00fd\u017eivov\u00e9 hodnoty jsou vypo\u010d\u00edt\u00e1ny pro 2 velk\u00e9 porce, p\u0159i\u010dem\u017e u obou s\u00fdr\u016f se po\u010d\u00edt\u00e1 s 0 gramy sacharid\u016f.\nVybaven\u00ed: trouba vyh\u0159\u00e1t\u00e1 na 220 stup\u0148\u016f, plech, pe\u010dic\u00ed pap\u00edr bez PFAS, forma na chleb\u00ed\u010dek, \u0161leha\u010d (ru\u010dn\u00ed), struhadlo (v\u00edcestrann\u00e9), lis na \u010desnek, m\u00edsy, pap\u00edrov\u00e9 ut\u011brky.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200656","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=200656"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200656\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178909"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}