{"id":201005,"title":"Pe\u010den\u00e9 \u0161pi\u010dat\u00e9 zel\u00ed","modified":"2026-10-31T18:20:05+01:00","plain":"\u010ctvrtky \u0161pi\u010dat\u00e9ho zel\u00ed pe\u010den\u00e9 v troub\u011b, se zlatav\u00fdmi a k\u0159upav\u00fdmi okraji, pod\u00e1van\u00e9 na kv\u011bt\u00e1kov\u00e9m kr\u00e9mu s tahini a pe\u010den\u00fdm \u010desnekem.\n\n\n\nOkraje zezl\u00e1tnou a k\u0159upou, st\u0159ed z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00fd a v\u0161e zahal\u00ed kr\u00e9m s tahini a pe\u010den\u00fdm \u010desnekem. Toto grilovan\u00e9 \u0161pi\u010dat\u00e9 zel\u00ed vych\u00e1z\u00ed z jednoduch\u00e9ho principu: \u010dtvrtky se upe\u010dou v troub\u011b a polo\u017e\u00ed na z\u00e1klad z kv\u011bt\u00e1ku, tahini a pe\u010den\u00e9ho \u010desneku. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 10 minutami p\u0159\u00edpravy a 30 minutami pe\u010den\u00ed p\u0159i 200 \u00b0C a z\u00edsk\u00e1te vegetari\u00e1nsk\u00e9 j\u00eddlo s p\u0159irozen\u011b n\u00edzk\u00fdm obsahem sacharid\u016f. Tento recept najdete mezi m\u00fdmi keto j\u00eddly.\n\n\n\nCo je grilovan\u00e9 \u0161pi\u010dat\u00e9 zel\u00ed?\n\n\n\nOzna\u010den\u00ed \u0161pi\u010dat\u00e9 odkazuje na ku\u017eelovitou hl\u00e1vku tohoto zel\u00ed s poddajn\u00fdmi listy. D\u00edky prot\u00e1hl\u00e9mu tvaru ho v zelin\u00e1\u0159stv\u00ed snadno pozn\u00e1te a jednodu\u0161e pod\u00e9ln\u011b rozkroj\u00edte na \u010dtvrtky. Ko\u0161\u0165\u00e1l ponechte, aby listy p\u0159i pe\u010den\u00ed dr\u017eely pohromad\u011b. Na tal\u00ed\u0159i spo\u010d\u00edvaj\u00ed grilovan\u00e9 \u010dtvrtky na kv\u011bt\u00e1kov\u00e9m kr\u00e9mu s tahini a pe\u010den\u00fdm \u010desnekem.\n\n\n\nV troub\u011b se obna\u017een\u00e9 plochy ope\u010dou: zezl\u00e1tnou a m\u00edsty se na nich vytvo\u0159\u00ed puch\u00fd\u0159ky, zat\u00edmco nejsiln\u011bj\u0161\u00ed \u010d\u00e1st z\u016fstane k\u0159ehk\u00e1 a \u0161\u0165avnat\u00e1. Pokrm stav\u00ed na kontrastu mezi m\u011bkk\u00fdm zel\u00edm, n\u011bkolika k\u0159upav\u00fdmi listy a kr\u00e9mem s tahini, kter\u00e9mu sezam dod\u00e1v\u00e1 charakteristickou chu\u0165. Pekanov\u00e9 o\u0159echy, d\u00fd\u0148ov\u00e1 sem\u00ednka a kapary dopln\u00ed tal\u00ed\u0159 o k\u0159upavost, slanost a lehkou kyselost.\n\n\n\nV podobn\u00e9m duchu: Bat\u00e1tov\u00e9 pyr\u00e9.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\n\u0160pi\u010dat\u00e9 zel\u00ed se hod\u00ed pro jednoduch\u00e9 sez\u00f3nn\u00ed va\u0159en\u00ed, v n\u011bm\u017e hraje zelenina hlavn\u00ed roli. Jeho poddajn\u00e1 struktura dob\u0159e sn\u00e1\u0161\u00ed pe\u010den\u00ed v troub\u011b: obna\u017een\u00e9 plochy se zbarv\u00ed dozlatova, vn\u011bj\u0161\u00ed listy z\u00edskaj\u00ed k\u0159upavost a st\u0159ed z\u016fstane m\u011bkk\u00fd.\n\n\n\nKv\u011bt\u00e1kov\u00fd kr\u00e9m s tahini a pe\u010den\u00fdm \u010desnekem tvo\u0159\u00ed jemn\u00fd, sametov\u00fd z\u00e1klad a dod\u00e1v\u00e1 pokrmu na vydatnosti. Dopl\u0148uje nasl\u00e1dlou chu\u0165 grilovan\u00e9ho zel\u00ed, ani\u017e by potla\u010doval jeho strukturu, a pekanov\u00e9 o\u0159echy, d\u00fd\u0148ov\u00e1 sem\u00ednka a kapary p\u0159id\u00e1vaj\u00ed k\u0159upavost a slan\u00fd t\u00f3n.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHlavn\u00ed zeleninou je \u0161pi\u010dat\u00e9 zel\u00ed: jeho vn\u011bj\u0161\u00ed listy b\u011bhem pe\u010den\u00ed zezl\u00e1tnou a zk\u0159ehnou, zat\u00edmco st\u0159ed z\u016fstane i po upe\u010den\u00ed jemn\u00fd. Z dal\u0161\u00edch druh\u016f zel\u00ed m\u00e1 pekingsk\u00e9 zel\u00ed leh\u010d\u00ed a zcela odli\u0161nou strukturu. Chu\u0165ov\u011b jemn\u00fd olej, avok\u00e1dov\u00fd, jemn\u00fd olivov\u00fd nebo vysokoolejov\u00fd slune\u010dnicov\u00fd, obal\u00ed \u010dtvrtky, pom\u016f\u017ee povrchu zezl\u00e1tnout a uchov\u00e1 uvnit\u0159 \u0161\u0165avnatost. S\u016fl p\u0159ed pe\u010den\u00edm zv\u00fdrazn\u00ed chu\u0165 zeleniny.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Keto kohout na v\u00edn\u011b.\n\n\n\nZ\u00e1kladem kr\u00e9mu je 300 g uva\u0159en\u00e9ho a dob\u0159e okapan\u00e9ho kv\u011bt\u00e1ku, kter\u00fd zajist\u00ed hladkou konzistenci, 4 l\u017e\u00edce tahini pro hustotu a sezamovou chu\u0165 a extra panensk\u00fd olivov\u00fd olej, kter\u00fd kr\u00e9m obohat\u00ed. Pe\u010den\u00fd \u010desnek celou chu\u0165 zjemn\u00ed: dv\u011bma palic\u00edm se\u0159\u00edzn\u011bte vr\u0161ek, pot\u0159ete je olejem a zabalte do alobalu. Upe\u010den\u00e9 strou\u017eky vytla\u010dte ze slupek, z\u00edskaj\u00ed chu\u0165 t\u00e9m\u011b\u0159 jako konfitovan\u00fd \u010desnek; pro v\u00fdrazn\u011bj\u0161\u00ed zakon\u010den\u00ed lze pou\u017e\u00edt i sma\u017een\u00fd \u010desnek.\n\n\n\nKyselost dod\u00e1 \u0161\u0165\u00e1va ze dvou limetek nebo jednoho citronu, tyto dv\u011b mo\u017enosti se nekombinuj\u00ed. Chilli vlo\u010dky p\u0159idaj\u00ed lehkou p\u00e1livost a \u010derven\u00e1 chilli papri\u010dka zv\u00fdrazn\u00ed chu\u0165 kr\u00e9mu, v p\u0159\u00edsn\u00e9 paleo variant\u011b se vynech\u00e1v\u00e1; pro pikantn\u011bj\u0161\u00ed dochucen\u00ed se hod\u00ed tak\u00e9 rychl\u00fd chilli olej. Nahrubo nasekan\u00e9 pekanov\u00e9 o\u0159echy, d\u00fd\u0148ov\u00e1 sem\u00ednka a 4 l\u017ei\u010dky kapar dodaj\u00ed k\u0159upavost, v\u00fdraznou slanost a kyselost.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nP\u0159i 200 \u00b0C se \u010dtvrtky upe\u010dou se zlatav\u00fdmi, m\u00edsty a\u017e v\u00fdrazn\u011b hn\u011bd\u00fdmi okraji a n\u011bkolika k\u0159upav\u00fdmi listy: \u0161pi\u010dka no\u017ee snadno pronikne do nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti, ale ka\u017ed\u00e1 \u010dtvrtka si zachov\u00e1 dostate\u010dnou pevnost, aby se p\u0159i p\u0159en\u00e1\u0161en\u00ed nerozpadla. Kv\u011bt\u00e1kov\u00fd kr\u00e9m m\u00e1 b\u00fdt hladk\u00fd, hust\u00fd a dostate\u010dn\u011b pevn\u00fd, aby zeleninu unesl, p\u0159\u00edli\u0161 mokr\u00fd kv\u011bt\u00e1k by ho nadm\u011brn\u011b z\u0159edil.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Osso buco.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed tvo\u0159\u00ed kr\u00e9m bohat\u00e9 l\u016f\u017eko pro \u010dtvrtky zel\u00ed, kter\u00e9 se na z\u00e1v\u011br posypou pekanov\u00fdmi o\u0159echy, d\u00fd\u0148ov\u00fdmi sem\u00ednky a kapary a zak\u00e1pnou extra panensk\u00fdm olivov\u00fdm olejem pro lesk. Pokrm se pod\u00e1v\u00e1 jako vydatn\u00fd p\u0159edkrm nebo p\u0159\u00edloha; s grilovan\u00fdm tofu se prom\u011bn\u00ed v plnohodnotn\u011bj\u0161\u00ed rostlinn\u00e9 j\u00eddlo. Podle receptu po\u010d\u00edtejte s 5 g \u010dist\u00fdch sacharid\u016f na porci.\n\n\n\nZe stejn\u00e9ho \u0161pi\u010dat\u00e9ho zel\u00ed vyzkou\u0161ejte m\u016fj sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tGrilovan\u00e9 \u0161pi\u010dat\u00e9 zel\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 \u0161pi\u010dat\u00e9 zel\u00edPo\u0159\u00e1dn\u00fd st\u0159ik avok\u00e1dov\u00e9ho oleje (nebo jemn\u00e9ho olivov\u00e9ho \u010di slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9)S\u016fl (podle chuti, p\u0159\u00edli\u0161 s n\u00ed ne\u0161et\u0159ete)Chilli vlo\u010dky (podle chuti)Kv\u011bt\u00e1kov\u00fd hummus300 g kv\u011bt\u00e1ku2 palice \u010desneku (pe\u010den\u00e9)4 l\u017e\u00edce tahini4 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje2 limetky, \u0161\u0165\u00e1va (pro verzi s m\u00edrn\u00fdm obsahem sacharid\u016f)1 citron, \u0161\u0165\u00e1va (pro verzi s n\u00edzk\u00fdm obsahem sacharid\u016f)1 \u010derven\u00e1 p\u00e1liv\u00e1 papri\u010dka (chilli nebo \u0161pan\u011blsk\u00e1)\u0160petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)Na dokon\u010den\u00ed1 hrst pekanov\u00fdch o\u0159ech\u016f1 hrst d\u00fd\u0148ov\u00fdch sem\u00ednek4 l\u017ei\u010dky kapar\u016fExtra panensk\u00fd olivov\u00fd olej (voliteln\u011b)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.U 2 palic \u010desneku od\u0159\u00edzn\u011bte \u0161pi\u010dky v\u0161ech strou\u017ek\u016f. Zbytek strou\u017ek\u016f ponechte neporu\u0161en\u00fd a neodd\u011blujte je od palice. Odstra\u0148te vn\u011bj\u0161\u00ed slupky palic. Slupky kolem jednotliv\u00fdch strou\u017ek\u016f ponechte. Pokapejte trochou jemn\u00e9ho olivov\u00e9ho oleje a zabalte do alobalu. Vlo\u017ete do trouby.\u0160pi\u010dat\u00e9 zel\u00ed pod\u00e9ln\u011b rozpulte. Pot\u00e9 ob\u011b poloviny znovu rozkrojte, abyste z\u00edskali 4 stejn\u00e9 \u010dtvrtky. Vlo\u017ete je do zap\u00e9kac\u00ed m\u00edsy. Hojn\u011b pokapejte jemn\u00fdm olivov\u00fdm olejem a posypte sol\u00ed. Podle chuti p\u0159idejte chilli vlo\u010dky. Vlo\u017ete m\u00edsu na p\u016fl hodiny do trouby.Kv\u011bt\u00e1k uva\u0159te ve vod\u011b nebo v p\u00e1\u0159e. Rozmixujte ho na pyr\u00e9 s \u010dervenou p\u00e1livou papri\u010dkou, olivov\u00fdm olejem, tahini, limetkovou \u0161\u0165\u00e1vou a \u0161petkou soli.Po vyta\u017een\u00ed \u010desneku z trouby rozbalte alobal a nechte palici vychladnout. Jakmile to p\u016fjde, vyma\u010dkejte \u010desnek ze slupek a vm\u00edchejte ho do hummusu.Rozet\u0159ete hummus na tal\u00ed\u0159. Navrch polo\u017ete \u0161pi\u010dat\u00e9 zel\u00ed. Pekanov\u00e9 o\u0159echy a d\u00fd\u0148ov\u00e1 sem\u00ednka lehce podr\u0165te v hmo\u017ed\u00ed\u0159i. Posypte jimi zel\u00ed. Nakonec p\u0159idejte kapary a p\u0159\u00edpadn\u011b je\u0161t\u011b trochu extra panensk\u00e9ho olivov\u00e9ho oleje.\t\n\t\n\t\tPro striktn\u00ed paleo verzi vynechte \u010dervenou p\u00e1livou papri\u010dku.\nVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, hmo\u017ed\u00ed\u0159.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201005","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=201005"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/185047"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}