{"id":201045,"title":"Ma\u010dkan\u00e9 pe\u010den\u00e9 brambory batatas a murro","modified":"2026-10-31T18:20:26+01:00","plain":"Drobn\u00e9 brambory uva\u0159en\u00e9 ve slupce, jemn\u011b rozm\u00e1\u010dknut\u00e9 a pot\u00e9 pe\u010den\u00e9 na olivov\u00e9m oleji, dokud okraje nezezl\u00e1tnou.\n\n\n\nPopraskan\u00e1 slupka k\u0159upe pod vidli\u010dkou, v prasklin\u00e1ch se leskne olivov\u00fd olej a na hork\u00e9 du\u017ein\u011b se rozpou\u0161t\u00ed n\u011bkolik krystalk\u016f soli. Batatas a murro jsou mal\u00e9 brambory uva\u0159en\u00e9 ve slupce, jemn\u011b rozm\u00e1\u010dknut\u00e9 a pot\u00e9 pe\u010den\u00e9 v troub\u011b, dokud jim nezezl\u00e1tnou okraje. Portugalsk\u00fd n\u00e1zev odkazuje na p\u011bst, proto\u017ee se rozev\u00edraj\u00ed pouh\u00fdm stla\u010den\u00edm rukou. Na st\u016fl se pod\u00e1vaj\u00ed p\u0159\u00edmo v pek\u00e1\u010dku, vedle ryby nebo grilovan\u00e9ho masa.\n\n\n\nDal\u0161\u00ed pe\u010den\u00e9 brambory z Pyrenejsk\u00e9ho poloostrova: patatas bravas.\n\n\n\nCo jsou batatas a murro?\n\n\n\nJsou to drobn\u00e9 brambory p\u0159ipravovan\u00e9 ve dvou kroc\u00edch. Nejprve se va\u0159\u00ed cel\u00e9 i se slupkou ve vod\u011b nebo v p\u00e1\u0159e, potom se rozm\u00e1\u010dknou a putuj\u00ed do trouby. P\u0159i rozm\u00e1\u010dknut\u00ed postupujte jemn\u011b: jde o to, aby slupka praskla a du\u017eina se rozev\u0159ela, ne aby vznikla ka\u0161e. Ka\u017ed\u00e1 bramb\u016frka si zachov\u00e1 tvar, jen se trochu zplo\u0161t\u00ed, aby byla teplu vystavena v\u011bt\u0161\u00ed plocha.\n\n\n\nOlivov\u00fd olej zat\u00e9k\u00e1 do prasklin, vede teplo a vytv\u00e1\u0159\u00ed k\u016frku; s\u016fl p\u0159idan\u00e1 po vyta\u017een\u00ed z trouby ulp\u00ed na hork\u00e9 slupce. Jedna porce obsahuje p\u0159ibli\u017en\u011b 197 kalori\u00ed a 38 g vyu\u017eiteln\u00fdch sacharid\u016f, 5 g b\u00edlkovin a 6 g vl\u00e1kniny.\n\n\n\nPortugalsk\u00fd recept\n\n\n\nV portugalsk\u00e9 kuchyni pat\u0159\u00ed tyto brambory k prost\u00fdm venkovsk\u00fdm j\u00eddl\u016fm: p\u00e1r surovin, spr\u00e1vn\u00fd postup a pe\u010den\u00ed p\u0159i velmi vysok\u00e9 teplot\u011b. Tradi\u010dn\u011b se pod\u00e1vaj\u00ed k solen\u00e9 tresce nebo chobotnici na zp\u016fsob lagareiro, dv\u011bma j\u00eddl\u016fm, v nich\u017e tak\u00e9 hraje hlavn\u00ed roli olivov\u00fd olej.\n\n\n\nStejn\u011b dob\u0159e se hod\u00ed k pe\u010den\u00e9mu ku\u0159eti, grilovan\u00e9 vep\u0159ov\u00e9 kotlet\u011b, ryb\u011b z trouby nebo masu z venkovn\u00edho grilu. Pro vyv\u00e1\u017een\u00fd tal\u00ed\u0159 p\u0159idejte k\u0159upav\u00fd zeln\u00fd sal\u00e1t nebo jednodu\u0161e uva\u0159enou zeleninu, kter\u00e9 dodaj\u00ed sv\u011b\u017eest. S om\u00e1\u010dkou to nep\u0159eh\u00e1n\u011bjte: o chu\u0165 se u\u017e postaraj\u00ed k\u016frka, olej a s\u016fl.\n\n\n\nK brambor\u00e1m se hod\u00ed ryb\u00ed filet z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nPro dv\u011b osoby po\u010d\u00edtejte s 500 g drobn\u00fdch brambor. Jde o brambory mal\u00e9 velikosti: hod\u00ed se mal\u00e9 hl\u00edzy odr\u016fd Charlotte nebo Nicola, pokud jsou v\u0161echny p\u0159ibli\u017en\u011b stejn\u011b velk\u00e9, aby se uva\u0159ily sou\u010dasn\u011b. Vyb\u00edrejte pevn\u00e9 brambory bez kl\u00ed\u010dk\u016f, omyjte je a odstra\u0148te po\u0161kozen\u00e1 m\u00edsta.\n\n\n\nO zbytek se postar\u00e1 po\u0159\u00e1dn\u00e1 d\u00e1vka oleje. Jemn\u00fd olivov\u00fd olej dod\u00e1 typickou chu\u0165, avok\u00e1dov\u00fd nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 spln\u00ed stejnou \u00falohu, ale chu\u0165 bude neutr\u00e1ln\u011bj\u0161\u00ed. Olejem ne\u0161et\u0159ete, aby zatekl i do prasklin.\n\n\n\nNa z\u00e1v\u011br brambory vydatn\u011b posypte r\u016f\u017eovou him\u00e1lajskou nebo keltskou mo\u0159skou sol\u00ed. Pro obm\u011bnu m\u016f\u017eete p\u0159idat l\u017e\u00edci chilli vlo\u010dek, kter\u00e9 dodaj\u00ed jemn\u011b prostupuj\u00edc\u00ed p\u00e1livost, a dv\u011b sn\u00edtky rozmar\u00fdnu, kter\u00e9 provon\u00ed olej.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nBramb\u016frky va\u0159te asi 20 minut ve vod\u011b nebo v p\u00e1\u0159e, dokud do nich \u0161pi\u010dka no\u017ee nezajede bez odporu, a troubu p\u0159edeh\u0159ejte na 240 \u00b0C. D\u016fkladn\u011b je sce\u010fte, rozlo\u017ete v jedn\u00e9 vrstv\u011b do pek\u00e1\u010dku a jemn\u011b rozm\u00e1\u010dkn\u011bte p\u011bst\u00ed, palcem, h\u0159betem l\u017e\u00edce nebo dnem lik\u00e9rov\u00e9 skleni\u010dky. P\u0159\u00edli\u0161 siln\u00fdm tlakem je rozl\u00e1mete na kousky, kter\u00e9 v troub\u011b vyschnou. Hojn\u011b je p\u0159elijte olejem a pe\u010dte p\u016fl hodiny, dokud nebudou m\u00edt zlatav\u00e9 okraje a k\u0159upavou slupku.\n\n\n\nNechce se v\u00e1m zap\u00ednat troubu? Vyzkou\u0161ejte moje drobn\u00e9 brambory z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nOsolte hned po vyta\u017een\u00ed z trouby a ihned pod\u00e1vejte, dokud je rozd\u00edl mezi k\u0159upavou k\u016frkou a m\u011bkkou du\u017einou nejv\u00fdrazn\u011bj\u0161\u00ed. Zbytky vydr\u017e\u00ed a\u017e \u010dty\u0159i dny v lednici v uzav\u00edrateln\u00e9 vzduchot\u011bsn\u00e9 krabi\u010dce. Zhruba deset minut v troub\u011b p\u0159i 200 \u00b0C jim vr\u00e1t\u00ed k\u0159upavost; v mikrovlnn\u00e9 troub\u011b k\u016frka zm\u011bkne.\n\n\n\n\n\n\tBatatas a murro\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t0.5 kg drobn\u00fdch bramborpo\u0159\u00e1dn\u00e1 d\u00e1vka avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9S\u016fl (r\u016f\u017eov\u00e1 him\u00e1lajsk\u00e1 nebo keltsk\u00e1 mo\u0159sk\u00e1)Obm\u011bna1 l\u017e\u00edce chilli vlo\u010dek2 sn\u00edtky rozmar\u00fdnu\t\n\t\n\t\tVyberte drobn\u00e9 brambory bez kl\u00ed\u010dk\u016f. Omyjte je a odstra\u0148te po\u0161kozen\u00e9 \u010d\u00e1sti. Va\u0159te je ve vod\u011b nebo v p\u00e1\u0159e 20 minut.P\u0159edeh\u0159ejte troubu na 240 stup\u0148\u016f.Brambory slijte a dejte do zap\u00e9kac\u00ed m\u00edsy. Jemn\u011b je rozm\u00e1\u010dkn\u011bte p\u011bst\u00ed (murro), palcem, h\u0159betem l\u017e\u00edce nebo dnem skleni\u010dky na lik\u00e9r.Vydatn\u011b pokapejte olivov\u00fdm olejem. Pe\u010dte v troub\u011b p\u016fl hodiny, dokud nez\u00edskaj\u00ed k\u0159upavou k\u016frku.Hojn\u011b posypte kvalitn\u00ed sol\u00ed (nap\u0159\u00edklad keltskou mo\u0159skou sol\u00ed).\t\n\t\n\t\tVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 240 stup\u0148\u016f, zap\u00e9kac\u00ed m\u00edsa, hrnec.\n\t\n\t\n\t\tAccompagnement","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201045","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=201045"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190913"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}