{"id":200664,"title":"Stracciatella alla romana","modified":"2026-10-31T18:14:33+01:00","plain":"Stracciatella alla romana bez s\u00fdra, vaje\u010dn\u00e9 prou\u017eky ve v\u00fdvaru nebo raj\u010datov\u00e9 pol\u00e9vce.\n\n\n\nPram\u00ednek vejce st\u00e9k\u00e1 do lehce vrouc\u00edho v\u00fdvaru a okam\u017eit\u011b se m\u011bn\u00ed v perle\u0165ov\u00e1 vl\u00e1kna, zat\u00edmco bazalka a petr\u017eel p\u0159i pod\u00e1v\u00e1n\u00ed uvol\u0148uj\u00ed svou v\u016fni. Tato stracciatella alla romana p\u0159eb\u00edr\u00e1 postup \u0159\u00edmsk\u00e9ho pokrmu, p\u0159i n\u011bm\u017e se roz\u0161lehan\u00e1 vejce vl\u00e9vaj\u00ed do velmi hork\u00e9 tekutiny, zde bez s\u00fdra, do raj\u010datov\u00e9 pol\u00e9vky nebo v\u00fdvaru z hov\u011bz\u00edch kost\u00ed se zeleninou. Pro 2 osoby po\u010d\u00edtejte s 5 minutami p\u0159\u00edpravy t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm a se 72 kaloriemi na porci. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je stracciatella alla romana?\n\n\n\nN\u00e1zev poch\u00e1z\u00ed ze slovesa znamenaj\u00edc\u00edho trhat: ozna\u010duje drobn\u00e1 vaje\u010dn\u00e1 vl\u00e1kna, kter\u00e1 vznikaj\u00ed p\u0159i kontaktu s hork\u00fdm v\u00fdvarem. Pol\u00e9vka z\u016fst\u00e1v\u00e1 \u0159\u00eddk\u00e1, protkan\u00e1 jemn\u00fdmi, nepravideln\u00fdmi vl\u00e1kny, kter\u00e1 jsou v misce dob\u0159e vid\u011bt. Pr\u00e1v\u011b tato rozt\u0159epen\u00e1 struktura je pro pokrm p\u0159\u00edzna\u010dn\u011bj\u0161\u00ed ne\u017e samotn\u00fd seznam surovin.\n\n\n\nNa recept sta\u010d\u00ed jen p\u00e1r surovin: 2 roz\u0161lehan\u00e1 vejce, 500 ml hork\u00e9ho z\u00e1kladu a \u010derstv\u00e9 bylinky p\u0159idan\u00e9 na posledn\u00ed chv\u00edli. Bazalka dod\u00e1 v\u00fdrazn\u00fd sv\u011b\u017e\u00ed t\u00f3n, petr\u017eel bylinnou sv\u011b\u017eest. V z\u00e1kladu s men\u0161\u00edm mno\u017estv\u00edm kousk\u016f l\u00e9pe vyniknou vaje\u010dn\u00e9 prou\u017eky; pokud obsahuje hodn\u011b zeleniny, m\u016f\u017eete ji p\u0159ed dokon\u010den\u00edm rozmixovat.\n\n\n\nV podobn\u00e9m duchu: Brokolicov\u00fd sal\u00e1t s vejci.\n\n\n\nPojet\u00ed t\u00e9to verze\n\n\n\nTato verze zachov\u00e1v\u00e1 princip roz\u0161lehan\u00fdch vajec vl\u00e9van\u00fdch do hork\u00e9ho v\u00fdvaru, ale od klasick\u00e9ho \u0159\u00edmsk\u00e9ho receptu se odchyluje: neobsahuje parmaz\u00e1n a n\u011bkdy se do n\u00ed p\u0159id\u00e1vaj\u00ed raj\u010data a bazalka. Sta\u010d\u00ed n\u011bkolik surovin, kter\u00e9 j\u00ed dodaj\u00ed plnost a jemnost, ani\u017e by pol\u00e9vka zt\u011b\u017ekla.\n\n\n\nZ\u00e1kladem m\u016f\u017ee b\u00fdt raj\u010datov\u00e1 pol\u00e9vka, v\u00fdvar z hov\u011bz\u00edch kost\u00ed se zeleninou nebo v\u00fdvar z kost\u00ed dopln\u011bn\u00fd trochou raj\u010dat \u010di passaty, tedy propas\u00edrovan\u00fdch raj\u010dat, kter\u00e1 najdete v odd\u011blen\u00ed konzervovan\u00fdch potravin. Dal\u0161\u00ed mo\u017enost\u00ed je vyj\u00edt z kade\u0159\u00e1vkov\u00e9 pol\u00e9vky, nejl\u00e9pe bez kli\u017eky, s v\u011bt\u0161\u00edm mno\u017estv\u00edm morkov\u00fdch kost\u00ed a o n\u011bco m\u00e9n\u011b zeleniny. Proto\u017ee dokon\u010den\u00ed je velmi rychl\u00e9, z\u00e1klad u\u017e mus\u00ed b\u00fdt hotov\u00fd a m\u00edt plnou chu\u0165.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nO chuti rozhoduje volba z\u00e1kladu. S 500 ml raj\u010datov\u00e9 pol\u00e9vky z\u00edsk\u00e1 stracciatella syt\u011bj\u0161\u00ed barvu a lehkou kyselost; s v\u00fdvarem z hov\u011bz\u00edch kost\u00ed se zeleninou se p\u0159ibl\u00ed\u017e\u00ed klasick\u00e9 v\u00fdvarov\u00e9 verzi. V obou p\u0159\u00edpadech z\u00e1le\u017e\u00ed na dochucen\u00ed z\u00e1kladu, proto\u017ee vejce a bylinky dod\u00e1vaj\u00ed p\u0159edev\u0161\u00edm strukturu a sv\u011b\u017eest.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Pol\u00e9vka saoto.\n\n\n\nOb\u011b vejce, celkem 2 kusy, d\u016fkladn\u011b roz\u0161lehejte, aby se b\u00edlky a \u017eloutky rovnom\u011brn\u011b spojily. P\u0159i vl\u00e9v\u00e1n\u00ed tenk\u00fdm pram\u00ednkem se sraz\u00ed v jemn\u00e1, nepr\u016fsvitn\u00e1 vl\u00e1kna, kter\u00e1 nikdy nesm\u011bj\u00ed b\u00fdt hutn\u00e1 ani tuh\u00e1.\n\n\n\n\u010cerstv\u00e1 bazalka natrhan\u00e1 na v\u011bt\u0161\u00ed kousky pol\u00e9vku provon\u00ed, ani\u017e by p\u0159ehlu\u0161ila chu\u0165 v\u00fdvaru, a jemn\u011b nasekan\u00e1 petr\u017eel dod\u00e1 bylinn\u00fd t\u00f3n a v\u00fdrazn\u00fd kontrast. N\u011bkolik l\u00edstk\u016f bazalky a sn\u00edtku petr\u017eele si nechte na pod\u00e1v\u00e1n\u00ed.\n\n\n\nPostup a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na teplot\u011b a pohybu. Tekutina mus\u00ed b\u00fdt velmi hork\u00e1, t\u011bsn\u011b pod bodem varu, s hladinou jen lehce probubl\u00e1vaj\u00edc\u00ed, nikoli prudce vrouc\u00ed, jinak vl\u00e1kna ztuhnou a ztrat\u00ed svou jemnost. Ne\u017e vlijete vejce, vytvo\u0159te metlou v\u00edr, kter\u00fd pom\u016f\u017ee vejce rozpt\u00fdlit. Rychlost vl\u00e9v\u00e1n\u00ed ur\u010duje \u0161\u00ed\u0159ku vl\u00e1ken. Spr\u00e1vnou strukturu pozn\u00e1te okam\u017eit\u011b: nepr\u016fsvitn\u00e1, odd\u011blen\u00e1 a vl\u00e1\u010dn\u00e1 vl\u00e1kna bez stop syrov\u00e9ho vejce v pol\u00e9vce, kter\u00e1 z\u016fstala \u0159\u00eddk\u00e1.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Pol\u00e9vka z pe\u010den\u00fdch paprik.\n\n\n\nNe\u017e cokoli p\u0159id\u00e1te, z\u00e1klad ochutnejte, proto\u017ee koncentrovan\u00e9 v\u00fdvary a kupovan\u00e9 pol\u00e9vky u\u017e \u010dasto b\u00fdvaj\u00ed osolen\u00e9. Bylinky si p\u0159ipravte p\u0159ed zah\u0159\u00e1t\u00edm pol\u00e9vky, p\u0159idejte je do misky t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm a ihned pod\u00e1vejte s odlo\u017eenou petr\u017eel\u00ed a bazalkou. Pro n\u00edzkosacharidov\u00e9 j\u00eddlo pol\u00e9vku dopl\u0148te zeln\u00fdm sal\u00e1tem nebo sal\u00e1tem z ne\u0161krobov\u00e9 zeleniny. Mno\u017estv\u00ed sacharid\u016f z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na z\u00e1kladu. Pol\u00e9vka chutn\u00e1 nejl\u00e9pe hned, jakmile se vejce sraz\u00ed; pokud si chcete p\u0159\u00edpravu usnadnit p\u0159edem, uchovejte v lednici pouze z\u00e1klad a vejce vlijte do hork\u00e9 pol\u00e9vky a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 n\u00edzkosacharidov\u00e9 recepty.\n\n\n\n\n\n\tStracciatella alla romana\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 ml raj\u010datov\u00e9 pol\u00e9vky (nebo v\u00fdvaru z kost\u00ed skotu krmen\u00e9ho tr\u00e1vou se zeleninou)2 vejcehrst bazalky (\u010derstv\u00e9)hrst petr\u017eelov\u00e9 nat\u011b (\u010derstv\u00e9)\t\n\t\n\t\tU tohoto receptu p\u0159edpokl\u00e1d\u00e1m, \u017ee u\u017e m\u00e1te p\u0159ipraven\u00fd hov\u011bz\u00ed v\u00fdvar (z kost\u00ed) nebo raj\u010datovou pol\u00e9vku:Dokon\u010den\u00ed stracciatellyPetr\u017eelovou na\u0165 nasekejte najemno a bazalku natrhejte na nep\u0159\u00edli\u0161 mal\u00e9 kousky. Sn\u00edtku petr\u017eelky a n\u011bkolik cel\u00fdch l\u00edstk\u016f si nechte stranou na ozdobu.V misce roz\u0161lehejte vejce. Pol\u00e9vku zah\u0159ejte t\u011bsn\u011b pod bod varu.Metlou pol\u00e9vku rozto\u010dte. Nejl\u00e9pe to jde, kdy\u017e vytvo\u0159\u00edte po\u0159\u00e1dn\u00fd v\u00edr. Nyn\u00ed tenk\u00fdm pram\u00ednkem p\u0159il\u00e9vejte roz\u0161lehan\u00e1 vejce.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm p\u0159idejte petr\u017eelku a bazalku.\t\n\t\n\t\tDobr\u00fdm z\u00e1kladem je v\u00fdvar z kost\u00ed dopln\u011bn\u00fd trochou raj\u010dat nebo passaty. Dal\u0161\u00edm vhodn\u00fdm z\u00e1kladem je pol\u00e9vka z kade\u0159\u00e1vku, nejl\u00e9pe bez masa z kli\u017eky (nap\u0159\u00edklad s v\u011bt\u0161\u00edm mno\u017estv\u00edm morkov\u00fdch kost\u00ed) a s o n\u011bco men\u0161\u00edm mno\u017estv\u00edm zeleniny.\nVybaven\u00ed: hrnec na pol\u00e9vku, miska + metla.\n\t\n\t\n\t\tSoupes et bouillonsItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200664","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=200664"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200664\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184653"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}