{"id":201105,"title":"Farinata s d\u00fdn\u00ed a karamelizovanou cibul\u00ed","modified":"2026-10-31T18:20:59+01:00","plain":"Placka z cizrnov\u00e9 mouky s \u010desnekem a chilli, oblo\u017een\u00e1 \u010derstv\u00fdm s\u00fdrem, \u0161pen\u00e1tem, karamelizovanou \u010dervenou cibul\u00ed a d\u00fdn\u00ed.\n\n\n\nZ trouby vych\u00e1z\u00ed zlatav\u00e1, ale st\u00e1le vl\u00e1\u010dn\u00e1 placka, na vla\u017en\u00fd povrch se rozt\u00edr\u00e1 \u010derstv\u00fd s\u00fdr a d\u00fdn\u011b glazovan\u00e1 balzamikov\u00fdm octem dod\u00e1v\u00e1 sladkokyselou chu\u0165. Farinata je slan\u00e1 placka z cizrnov\u00e9 mouky, pe\u010den\u00e1 v troub\u011b v p\u00e1nvi d\u016fkladn\u011b vymazan\u00e9 olejem. V t\u00e9to verzi ji ochucuje \u010desnek a chilli a navrch p\u0159ich\u00e1z\u00ed \u010derstv\u00fd \u0161pen\u00e1t, \u010derven\u00e1 cibule a d\u00fdn\u011b nakr\u00e1jen\u00e1 na kosti\u010dky. Pod\u00e1v\u00e1 se nakr\u00e1jen\u00e1 na porce k ob\u011bdu nebo na drobn\u00e1 sousta k aperitivu.\n\n\n\nDal\u0161\u00ed placka z \u0159\u00eddk\u00e9ho t\u011bsta, tentokr\u00e1t z Koreje: pajeon.\n\n\n\nCo je farinata?\n\n\n\nJej\u00ed n\u00e1zev poch\u00e1z\u00ed z italsk\u00e9ho slova ozna\u010duj\u00edc\u00edho mouku. Farinata je slan\u00e1 placka z cizrnov\u00e9 mouky, vody, olivov\u00e9ho oleje a soli: t\u011bsto je \u0159\u00eddk\u00e9 a v troub\u011b zpevn\u00ed do vl\u00e1\u010dn\u00e9 placky se zlatav\u00fdm povrchem a lehce o\u0159\u00ed\u0161kovou chut\u00ed. Je p\u0159irozen\u011b bezlepkov\u00e1.\n\n\n\nV t\u00e9to verzi se do t\u011bsta p\u0159id\u00e1v\u00e1 tak\u00e9 \u010desnek, chilli vlo\u010dky, \u010dern\u00fd pep\u0159 a rozmar\u00fdn. Obkl\u00e1d\u00e1 se a\u017e po upe\u010den\u00ed: nejprve \u010derstv\u00fdm rozt\u00edrateln\u00fdm s\u00fdrem, pak \u0161pen\u00e1tov\u00fdmi listy a nakonec \u010dervenou cibul\u00ed a d\u00fdn\u00ed, jejich\u017e v\u00fdpek se uvoln\u00ed balzamikov\u00fdm octem. Jedna porce obsahuje 16 g \u010dist\u00fdch sacharid\u016f.\n\n\n\nPlacka z Ligurie\n\n\n\nFarinata je spjata p\u0159edev\u0161\u00edm s Liguri\u00ed, kde se pe\u010de v tenk\u00e9 vrstv\u011b p\u0159i velmi vysok\u00e9 teplot\u011b ve speci\u00e1ln\u00ed, \u010dasto m\u011bd\u011bn\u00e9 form\u011b. Pod\u00e1v\u00e1 se tam samotn\u00e1 nebo ochucen\u00e1 rozmar\u00fdnem, se zlatav\u00fdm povrchem a zpevn\u011bn\u00fdm, ale st\u00e1le vl\u00e1\u010dn\u00fdm vnit\u0159kem.\n\n\n\nOblo\u017een\u00e1 farinata si zachov\u00e1v\u00e1 cizrnov\u00fd z\u00e1klad a p\u0159izp\u016fsobuje jeho p\u0159\u00edpravu dom\u00e1c\u00ed troub\u011b. Tradi\u010dn\u00ed formu nahrad\u00ed litinov\u00e1 p\u00e1nev, p\u00e1nev vhodn\u00e1 do trouby o pr\u016fm\u011bru 24 a\u017e 25 cm, forma na quiche o pr\u016fm\u011bru 20 a\u017e 21 cm nebo forma vylo\u017een\u00e1 pe\u010dic\u00edm pap\u00edrem. \u010cerven\u00e1 cibule a d\u00fdn\u011b j\u00ed dod\u00e1vaj\u00ed podzimn\u00ed sladkost, kterou vyva\u017euje balzamikov\u00fd ocet.\n\n\n\nCizrna jako chu\u0165ovka k aperitivu: moje cizrna z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad t\u011bsta tvo\u0159\u00ed 100 g cizrnov\u00e9 mouky a 200 ml vody, kter\u00e9 se spole\u010dn\u011b pro\u0161lehaj\u00ed a nechaj\u00ed p\u016fl hodiny odpo\u010dinout: mouka nas\u00e1kne vodu a t\u011bsto z\u00edsk\u00e1 kr\u00e9mov\u011bj\u0161\u00ed konzistenci. Dv\u011b l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje mu dodaj\u00ed vl\u00e1\u010dnost a ovocn\u00e9 aroma. Dva prolisovan\u00e9 strou\u017eky \u010desneku se rozd\u011bl\u00ed mezi t\u011bsto a oblohu, jejich v\u00fdraznou v\u016fni najdete i v \u010d\u00ednsk\u00fdch nudl\u00edch s \u010desnekem.\n\n\n\nK ochucen\u00ed slou\u017e\u00ed l\u017ei\u010dka rozmar\u00fdnu, p\u016fl l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e, stejn\u00e9 mno\u017estv\u00ed r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9 soli a l\u017ei\u010dka chilli vlo\u010dek nebo p\u016fl mal\u00e9 \u010derven\u00e9 chilli papri\u010dky. P\u00e1livost z\u016fst\u00e1v\u00e1 m\u00edrn\u00e1; stejn\u00e9 vlo\u010dky tvo\u0159\u00ed z\u00e1klad rychl\u00e9ho chilli oleje. P\u00e1nev v\u010detn\u011b okraj\u016f se d\u016fkladn\u011b vyma\u017ee avok\u00e1dov\u00fdm olejem, jemn\u00fdm olivov\u00fdm olejem nebo slune\u010dnicov\u00fdm olejem s vysok\u00fdm obsahem kyseliny olejov\u00e9.\n\n\n\nZe zbytku \u010dtvrtky d\u00fdn\u011b p\u0159ipravte d\u00fd\u0148ovou pol\u00e9vku\n\n\n\nNa oblohu nechte jednu \u010dervenou cibuli a 100 g d\u00fdn\u011b nakr\u00e1jen\u00e9 na drobn\u00e9 kosti\u010dky zm\u011bknout na tro\u0161e chu\u0165ov\u011b jemn\u00e9ho oleje a pot\u00e9 uvoln\u011bte v\u00fdpek balzamikov\u00fdm octem. Hrst \u010derstv\u00e9ho \u0161pen\u00e1tu dod\u00e1 sv\u011b\u017e\u00ed, lehce naho\u0159kl\u00fd t\u00f3n, stejn\u00fd jako v pokrmu palak paneer. V\u0161e propoj\u00ed 100 g \u010derstv\u00e9ho rozt\u00edrateln\u00e9ho s\u00fdra, ml\u00e9\u010dn\u00e9ho nebo rostlinn\u00e9ho, kter\u00fd dod\u00e1 slanou chu\u0165 a kr\u00e9movost.\n\n\n\nRady k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nP\u0159edeh\u0159ejte troubu na 180 \u00b0C, do odpo\u010dinut\u00e9ho t\u011bsta vm\u00edchejte olej, \u010desnek, chilli, pep\u0159 a s\u016fl, je\u0161t\u011b kr\u00e1tce pro\u0161lehejte a nalijte do p\u00e1nve d\u016fkladn\u011b vymazan\u00e9 olejem. Pe\u010dte p\u0159ibli\u017en\u011b p\u016fl hodiny na spodn\u00edm nebo prost\u0159edn\u00edm ro\u0161tu, pot\u00e9 p\u0159esu\u0148te v\u00fd\u0161 pod gril a nechte asi deset minut zezl\u00e1tnout; v t\u00e9to f\u00e1zi placku hl\u00eddejte, barvu chyt\u00e1 rychle. Mezit\u00edm zprudka orestujte cibuli nakr\u00e1jenou na tenk\u00e9 pl\u00e1tky, sni\u017ete teplotu, p\u0159idejte \u010desnek a nechte pozvolna karamelizovat, stejn\u011b jako p\u0159i p\u0159\u00edprav\u011b zap\u00e9kan\u00e9 cibula\u010dky. D\u00fdni p\u0159idejte ve chv\u00edli, kdy farinatoru p\u0159esouv\u00e1te pod gril, a p\u0159ibli\u017en\u011b o deset minut pozd\u011bji uvoln\u011bte v\u00fdpek balzamikov\u00fdm octem.\n\n\n\nM\u00e1te dnes ve\u010der chu\u0165 na pizzu? Moje pizza z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nNechte placku zchladnout na vla\u017enou teplotu, st\u011brkou uvoln\u011bte okraje a pot\u00e9 dno a oblo\u017ete ji t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm: nejprve \u010derstv\u00fdm s\u00fdrem, pak \u0161pen\u00e1tem a navrch cibul\u00ed a d\u00fdn\u00ed. Pod\u00e1vejte nakr\u00e1jenou na porce s listov\u00fdm sal\u00e1tem lehce ochucen\u00fdm citronem nebo jako drobn\u00e1 sousta vedle dal\u0161\u00edch chu\u0165ovek k aperitivu. Pokud si chcete p\u0159\u00edpravu rozvrhnout p\u0159edem, uchov\u00e1vejte placku a oblohu odd\u011blen\u011b v lednici ve vzduchot\u011bsn\u00fdch n\u00e1dob\u00e1ch, pak placku oh\u0159ejte v troub\u011b nebo na p\u00e1nvi na m\u00edrn\u00e9m ohni, v mikrovlnn\u00e9 troub\u011b by zm\u011bkla. P\u0159i celiakii zkontrolujte etiketu cizrnov\u00e9 mouky.\n\n\n\n\n\n\tFarinata s d\u00fdn\u00ed a karamelizovanou cibul\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto100 g cizrnov\u00e9 mouky200 ml vody2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)2 strou\u017eky \u010desneku1 l\u017ei\u010dka rozmar\u00fdnu1 l\u017ei\u010dka chilli vlo\u010dek (nebo p\u016fl mal\u00e9 \u010derven\u00e9 chilli papri\u010dky)0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e0.5 l\u017ei\u010dky soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)1 st\u0159ik oleje (vydatn\u00fd; avok\u00e1dov\u00e9ho, jemn\u00e9ho olivov\u00e9ho nebo slune\u010dnicov\u00e9ho s vysok\u00fdm obsahem kyseliny olejov\u00e9)Na oblo\u017een\u00ed1 cibule (\u010derven\u00e1)100 g d\u00fdn\u011b (nakr\u00e1jen\u00e9 na kosti\u010dky)1 st\u0159ik balzamikov\u00e9ho octa (vydatn\u00fd)1 hrst \u0161pen\u00e1tu (\u010derstv\u00e9ho)100 g \u010derstv\u00e9ho rozt\u00edrateln\u00e9ho s\u00fdra (ml\u00e9\u010dn\u00e9ho nebo rostlinn\u00e9ho)1 st\u0159ik oleje (avok\u00e1dov\u00e9ho, jemn\u00e9ho olivov\u00e9ho nebo slune\u010dnicov\u00e9ho s vysok\u00fdm obsahem kyseliny olejov\u00e9)\t\n\t\n\t\tSm\u00edchejte mouku s vodou a chv\u00edli d\u016fkladn\u011b pro\u0161leh\u00e1vejte metli\u010dkou, aby se t\u011bsto provzdu\u0161nilo. Pot\u00e9 nechte p\u016fl hodiny odpo\u010d\u00edvat.P\u0159edeh\u0159ejte troubu na 180 stup\u0148\u016f.T\u011bsto mezit\u00edm z\u00edskalo o n\u011bco kr\u00e9mov\u011bj\u0161\u00ed a nad\u00fdchan\u011bj\u0161\u00ed konzistenci. P\u0159idejte extra panensk\u00fd olej, prolisovan\u00fd \u010desnek, chilli vlo\u010dky a podle chuti pep\u0159 a s\u016fl.P\u00e1nev vhodnou do trouby d\u016fkladn\u011b vyma\u017ete opravdu vydatn\u00fdm mno\u017estv\u00edm jemn\u00e9ho olivov\u00e9ho oleje. Nezapome\u0148te na okraje! T\u011bsto je\u0161t\u011b kr\u00e1tce prom\u00edchejte metli\u010dkou. Nalijte ho do p\u00e1nve. Vlo\u017ete p\u00e1nev do trouby. Nejprve pe\u010dte p\u016fl hodiny. Nap\u0159\u00edklad v horkovzdu\u0161n\u00e9 troub\u011b s ro\u0161tem ve spodn\u00ed\/st\u0159edn\u00ed poloze.Mezit\u00edm nakr\u00e1jejte cibuli a kr\u00e1tce ji orestujte na jemn\u00e9m olivov\u00e9m oleji na siln\u00e9m ohni. Pot\u00e9 ztlumte ohe\u0148, p\u0159idejte prolisovan\u00fd \u010desnek a nechte chv\u00edli karamelizovat. P\u0159ipravte si tak\u00e9 d\u00fdni nakr\u00e1jenou na mal\u00e9 kosti\u010dky.Po p\u016fl hodin\u011b pe\u010den\u00ed p\u0159esu\u0148te ro\u0161t s farinatou v\u00fd\u0161 a zapn\u011bte horn\u00ed gril. Pe\u010dte je\u0161t\u011b 10 minut, aby se na povrchu vytvo\u0159ila p\u011bkn\u00e1 k\u016frka. Z\u00e1rove\u0148 p\u0159idejte do p\u00e1nve s cibul\u00ed kosti\u010dky d\u00fdn\u011b. Asi po 10 minut\u00e1ch p\u0159ilijte balzamikov\u00fd ocet a uvoln\u011bte p\u0159\u00edpe\u010dky ze dna.Vyjm\u011bte farinatu z trouby. Nechte ji trochu vychladnout a uvoln\u011bte nejprve okraje, potom dno. Pot\u0159ete farinatu \u010derstv\u00fdm rozt\u00edrateln\u00fdm s\u00fdrem (rostlinn\u00fdm). Oblo\u017ete \u0161pen\u00e1tov\u00fdmi listy. Na \u0161pen\u00e1t rozlo\u017ete cibuli a d\u00fdni.\t\n\t\n\t\tVybaven\u00ed: Trouba p\u0159edeh\u0159\u00e1t\u00e1 na 180 stup\u0148\u016f, litinov\u00e1 p\u00e1nev (nebo p\u00e1nev vhodn\u00e1 do trouby (24\/25cm), p\u0159\u00edpadn\u011b forma na quiche (20\/21cm) \u010di forma vylo\u017een\u00e1 pe\u010dic\u00edm pap\u00edrem), mal\u00e1 p\u00e1nev bez PFAS (na cibuli a d\u00fdni), m\u00edsa + metli\u010dka, lis na \u010desnek.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201105","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=201105"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201105\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190897"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}