{"id":201151,"title":"Halloweensk\u00e9 \u0161pagety s pavouky z oliv","modified":"2026-10-31T18:21:34+01:00","plain":"\u010cern\u00e9 fazolov\u00e9 \u0161pagety, \u010derven\u00e1 om\u00e1\u010dka s masem, pe\u010denou paprikou a raj\u010daty a pavouci vy\u0159ezan\u00ed z \u010dern\u00fdch oliv.\n\n\n\nTyto \u010dern\u00e9 \u0161pagety na halloweensk\u00e9 hostin\u011b zaujmou hned, jak je p\u0159inesete na st\u016fl: \u201e\u010darod\u011bjnick\u00e9 vlasy\u201c pod hustou \u010dervenou om\u00e1\u010dkou a na n\u00ed pavouci z oliv. Pe\u010den\u00e1 paprika zjem\u0148uje chu\u0165 raj\u010dat, mlet\u00e9 maso dod\u00e1v\u00e1 om\u00e1\u010dce plnost. Na p\u0159\u00edpravu 4 porc\u00ed si vyhra\u010fte p\u0159ibli\u017en\u011b 1 hodinu, z toho p\u016fl hodiny na pe\u010den\u00ed paprik v troub\u011b. Tento recept pat\u0159\u00ed mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo je to za halloweensk\u00e9 j\u00eddlo?\n\n\n\nJsou to t\u011bstoviny v p\u0159evleku: \u0161pagety z \u010dern\u00fdch fazol\u00ed tvo\u0159\u00ed tmav\u00fd z\u00e1klad, om\u00e1\u010dka z mlet\u00e9ho masa, pe\u010den\u00e9 papriky a raj\u010dat dod\u00e1v\u00e1 \u010dervenou barvu a nakr\u00e1jen\u00e9 \u010dern\u00e9 olivy se m\u011bn\u00ed v pavouky. Z ka\u017ed\u00e9 olivy vznikne jeden pavouk, jedna p\u016flka tvo\u0159\u00ed t\u011blo a druh\u00e1 se nakr\u00e1j\u00ed na 8 no\u017ei\u010dek.\n\n\n\nOm\u00e1\u010dka mus\u00ed z\u016fstat hust\u00e1, aby na n\u00ed pavouci dr\u017eeli a nesklouz\u00e1vali, a kolem \u010derven\u00e9 om\u00e1\u010dky mus\u00ed b\u00fdt vid\u011bt \u010dern\u00e9 \u0161pagety. Z 12 oliv vyjdou na ka\u017ed\u00fd tal\u00ed\u0159 t\u0159i pavouci.\n\n\n\nObjevte tak\u00e9: halloweensk\u00e9 o\u010di.\n\n\n\nOdkud toto j\u00eddlo poch\u00e1z\u00ed?\n\n\n\nJde o halloweensk\u00fd v\u00fdtvor, navr\u017een\u00fd tak, aby byl na prvn\u00ed pohled rozpoznateln\u00fd. Pod ozdobami se skr\u00fdv\u00e1 zn\u00e1m\u00fd z\u00e1klad masov\u00e9 om\u00e1\u010dky: dom\u011bkka orestovan\u00e9 \u0161alotky, prolisovan\u00fd \u010desnek, maso rozdroben\u00e9 na mal\u00e9 kousky a pot\u00e9 oloupan\u00e1 raj\u010data a papriky.\n\n\n\nTmavou barvu dod\u00e1vaj\u00ed \u0161pagety z \u010dern\u00fdch fazol\u00ed. Doba jejich va\u0159en\u00ed se li\u0161\u00ed podle zna\u010dky, proto se \u0159i\u010fte \u00fadajem na obalu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nP\u0159ipravte si 4 porce \u0161paget z \u010dern\u00fdch fazol\u00ed a 600 g mlet\u00e9ho masa, nap\u016fl hov\u011bz\u00edho a vep\u0159ov\u00e9ho, nebo jin\u00e9ho podle chuti. Maso dod\u00e1v\u00e1 om\u00e1\u010dce chu\u0165 umami a jemnost. Kdy\u017e ho dob\u0159e rozdrob\u00edte, rovnom\u011brn\u011b se prom\u00eds\u00ed s t\u011bstovinami.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Pasta alla norma.\n\n\n\n2 pe\u010den\u00e9 \u010derven\u00e9 papriky dodaj\u00ed sladk\u00e9 a karamelov\u00e9 t\u00f3ny, 4 oloupan\u00e1 raj\u010data kyselost a barvu. D\u00e1le budete pot\u0159ebovat 4 strou\u017eky \u010desneku, 2 \u0161alotky (nebo cibule), s\u016fl, \u010dern\u00fd pep\u0159 a 12 \u010dern\u00fdch oliv, nejl\u00e9pe pevn\u00fdch a vypeckovan\u00fdch. Pro rychlej\u0161\u00ed p\u0159\u00edpravu om\u00e1\u010dky m\u016f\u017eete \u010derstv\u00e1 raj\u010data a papriky nahradit raj\u010datov\u00fdm protlakem nebo passatou.\n\n\n\nK restov\u00e1n\u00ed pou\u017eijte m\u00e1slo, ide\u00e1ln\u011b z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou, p\u0159\u00edpadn\u011b avok\u00e1dov\u00fd olej, olivov\u00fd olej jemn\u00e9 chuti nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nPapriky pe\u010dte na ro\u0161tu v troub\u011b p\u0159i 220 \u00b0C p\u016fl hodiny, dokud slupka nez\u010dern\u00e1, pot\u00e9 je nechte vychladnout zabalen\u00e9 v alobalu: slupka p\u016fjde l\u00e9pe st\u00e1hnout. Raj\u010data kr\u00e1tce pono\u0159te do vrouc\u00ed vody, potom raj\u010data i papriky oloupejte, odstra\u0148te sem\u00ednka a nakr\u00e1jen\u00e9 kousky nechte okapat. \u0160alotky restujte dom\u011bkka, a\u017e zesklovat\u00ed a pot\u00e9 lehce zkaramelizuj\u00ed, p\u0159idejte \u010desnek a maso a p\u0159ed p\u0159id\u00e1n\u00edm zeleniny slijte p\u0159ebyte\u010dn\u00fd tuk. Na m\u00edrn\u00e9m ohni nechte om\u00e1\u010dku zhoustnout, pot\u00e9 osolte a opep\u0159ete.\n\n\n\nV podobn\u00e9m duchu: cuketov\u00e9 \u0161pagety s houbami a cherry raj\u010daty.\n\n\n\n\u0160pagety uva\u0159te podle n\u00e1vodu na obalu t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm a mezit\u00edm pod\u00e9ln\u011b rozpulte olivy. P\u0159i serv\u00edrov\u00e1n\u00ed nechte \u010dern\u00e9 \u0161pagety vykukovat kolem om\u00e1\u010dky a pavouky polo\u017ete navrch \u0159eznou stranou k om\u00e1\u010dce. J\u00eddlo dopln\u00ed japonsk\u00fd zeln\u00fd sal\u00e1t nebo zelen\u00fd listov\u00fd sal\u00e1t; na jednu porci po\u010d\u00edtejte 476 kcal.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tHalloweensk\u00e9 \u0161pagety s pavouky z oliv\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 porce \u0161paget z \u010dern\u00fdch fazol\u00ed600 g masa (mlet\u00e9ho, nap\u016fl hov\u011bz\u00edho a vep\u0159ov\u00e9ho, nebo jin\u00e9ho podle chuti)2 papriky (\u010derven\u00e9)4 raj\u010data4 strou\u017eky \u010desneku2 \u0161alotky ((cibule))12 oliv (\u010dern\u00fdch)\u0161petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)\u0161petka pep\u0159e (\u010dern\u00e9ho)M\u00e1slo ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou), na op\u00e9k\u00e1n\u00ed)Avok\u00e1dov\u00fd olej, olivov\u00fd olej jemn\u00e9 chuti nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 (jako alternativa)Om\u00e1\u010dka se snadnou p\u0159\u00edpravouRaj\u010datov\u00fd protlak nebo passata (m\u00edsto \u010derstv\u00fdch raj\u010dat a paprik)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 220 stup\u0148\u016f. Polo\u017ete papriky na ro\u0161t. Na dno m\u016f\u017eete d\u00e1t alobal, kter\u00fd zachyt\u00ed vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1vu. Pe\u010dte p\u016fl hodiny, a\u017e slupka z\u010dern\u00e1. Pot\u00e9 nechte vychladnout (nejl\u00e9pe zabalen\u00e9, slupka se pak sn\u00e1ze loupe, nap\u0159\u00edklad do stejn\u00e9ho alobalu, kter\u00fd jste dali na dno).V hrnci p\u0159ive\u010fte vodu k varu. Raj\u010data do n\u00ed kr\u00e1tce pono\u0159te. Pot\u00e9 je nechte vychladnout.\u0160alotky nakr\u00e1jejte najemno. Rozeh\u0159ejte p\u00e1nev a orestujte na n\u00ed \u0161alotky dosklovata. Pot\u00e9 trochu st\u00e1hn\u011bte plamen a nechte je lehce zkaramelizovat.Prolisujte \u010desnek a p\u0159idejte ho spolu s mlet\u00fdm masem. Maso d\u016fkladn\u011b prope\u010dte a p\u0159itom ho rozdrobujte. Pot\u00e9 p\u0159\u00edpadn\u011b slijte p\u0159ebyte\u010dnou tekutinu nebo tuk.Mezit\u00edm oloupejte raj\u010data a papriky. Odstra\u0148te \u010d\u00e1sti se sem\u00ednky a nakr\u00e1jejte na kousky. Nechte chv\u00edli okapat nebo jemn\u011b osu\u0161te. Pot\u00e9 p\u0159idejte k mlet\u00e9mu masu. Dob\u0159e prom\u00edchejte a st\u00e1hn\u011bte plamen. Nechte om\u00e1\u010dku zhoustnout. Podle chuti osolte a opep\u0159ete.\u0160pagety uva\u0159te podle n\u00e1vodu na obalu.Mezit\u00edm olivy pod\u00e9ln\u011b rozpulte. Jedna polovina bude tvo\u0159it t\u011blo, druhou nakr\u00e1jejte na 8 no\u017ei\u010dek.\t\n\t\n\t\tVybaven\u00ed: hrnec, velk\u00e1 p\u00e1nev bez PFAS, trouba vyh\u0159\u00e1t\u00e1 na 220 stup\u0148\u016f, mal\u00fd ostr\u00fd n\u016f\u017e, lis na \u010desnek, alobal (voliteln\u011b), (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r (voliteln\u011b).\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201151","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=201151"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201151\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193994"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}