{"id":201175,"title":"Pln\u011bn\u00fd lilek s roquefortem a houbami","modified":"2026-10-31T18:21:54+01:00","plain":"Lilky pe\u010den\u00e9 vcelku, pln\u011bn\u00e9 vlastn\u00ed du\u017einou orestovanou se \u017eampiony, cibul\u00ed a \u010desnekem, pot\u00e9 zape\u010den\u00e9 s roquefortem a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nPln\u011bn\u00e9 lilky vych\u00e1zej\u00ed z trouby se svra\u0161t\u011blou slupkou, du\u017einou tak m\u011bkkou, \u017ee se pod l\u017e\u00edc\u00ed rozpl\u00fdv\u00e1, a roquefortem roztekl\u00fdm mezi dozlatova ope\u010den\u00fdmi o\u0159echy. V tomto receptu se lilky pe\u010dou vcelku, pak se jejich du\u017eina p\u0159id\u00e1 k orestovan\u00fdm \u017eampion\u016fm, cibuli a \u010desneku a nakonec se vr\u00e1t\u00ed do slupky pod vrstvu s\u00fdra s modrou pl\u00edsn\u00ed. Na dv\u011b porce po\u010d\u00edtejte s 35 minutami tepeln\u00e9 \u00fapravy, z toho p\u016fl hodiny zabere zm\u011bknut\u00ed lilk\u016f. D\u00edky variant\u011b s n\u00edzk\u00fdm obsahem sacharid\u016f pat\u0159\u00ed tento recept mezi m\u00e1 keto j\u00eddla.\n\n\n\nCo jsou pln\u011bn\u00e9 lilky?\n\n\n\nJsou to lilky, kter\u00e9 se roz\u0159\u00edznou, napln\u00ed n\u00e1pln\u00ed a nakonec je\u0161t\u011b zape\u010dou v troub\u011b. V t\u00e9to vegetari\u00e1nsk\u00e9 verzi se nejprve pe\u010dou vcelku, lehce pot\u0159en\u00e9 olejem, dokud nen\u00ed mo\u017en\u00e9 du\u017einu vydlabat l\u017e\u00edc\u00ed.\n\n\n\nPod\u00e9ln\u00fdm \u0159ezem se pak vytvo\u0159\u00ed kapsa, kter\u00e1 za\u010d\u00edn\u00e1 a kon\u010d\u00ed p\u0159ibli\u017en\u011b 1 cm od stopky a \u0161pi\u010dky, p\u0159i\u010dem\u017e na dn\u011b mus\u00ed z\u016fstat alespo\u0148 p\u016fl centimetru du\u017einy. \u010c\u00e1st du\u017einy se p\u0159id\u00e1 k \u017eampion\u016fm, cibuli a \u010desneku; spoj\u00ed n\u00e1pl\u0148 bez vajec a strouhanky. Nakonec se v\u0161e zape\u010de s roquefortem a n\u011bkolika vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nObjevte tak\u00e9: \u017dampiony pln\u011bn\u00e9 roquefortem.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nPln\u011bn\u00e1 zelenina pat\u0159\u00ed do francouzsk\u00e9 dom\u00e1c\u00ed kuchyn\u011b: pe\u010den\u00e1 zelenina se napln\u00ed vo\u0148avou n\u00e1pln\u00ed a pokryje s\u00fdrem, kter\u00fd se zape\u010de dozlatova.\n\n\n\nTato verze se li\u0161\u00ed po\u0159ad\u00edm p\u0159\u00edpravy. Lilek se nejprve upe\u010de vcelku a teprve pak se roz\u0159\u00edzne, jeho du\u017eina se p\u0159id\u00e1 do n\u00e1pln\u011b a s\u00fdr s modrou pl\u00edsn\u00ed p\u0159ijde na \u0159adu a\u017e na konci spolu s o\u0159echy. N\u00e1pl\u0148 z\u016fst\u00e1v\u00e1 vegetari\u00e1nsk\u00e1, s hn\u011bd\u00fdmi \u017eampiony, kter\u00e9 j\u00ed dod\u00e1vaj\u00ed pevn\u011bj\u0161\u00ed strukturu a chu\u0165.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nDva lilky, jeden na osobu, slou\u017e\u00ed z\u00e1rove\u0148 jako obal i hlavn\u00ed surovina: slupka dr\u017e\u00ed n\u00e1pl\u0148 a pe\u010den\u00e1 du\u017eina ji spojuje. Z\u00e1klad n\u00e1pln\u011b tvo\u0159\u00ed 100 g hn\u011bd\u00fdch \u017eampion\u016f nakr\u00e1jen\u00fdch na mal\u00e9 kousky. Dal\u0161\u00ed zp\u016fsob jejich p\u0159\u00edpravy najdete v receptu na du\u0161en\u00e9 \u017eampiony v s\u00f3jov\u00e9 om\u00e1\u010dce.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Lilkov\u00e9 lasagne s fetou a pecorinem.\n\n\n\nVo\u0148av\u00fd z\u00e1klad tvo\u0159\u00ed jedna mal\u00e1 cibule nakr\u00e1jen\u00e1 velmi najemno a dva prolisovan\u00e9 strou\u017eky \u010desneku. Roquefort, 100 g, nebo jin\u00fd s\u00fdr s modrou pl\u00edsn\u00ed dod\u00e1 slanost a kr\u00e9movost: se sol\u00ed proto zach\u00e1zejte st\u0159\u00eddm\u011b, celkem sta\u010d\u00ed 4 \u0161petky soli, z toho posledn\u00ed na n\u00e1pl\u0148, a 2 \u0161petky \u010dern\u00e9ho pep\u0159e. Pokud m\u00e1 b\u00fdt j\u00eddlo p\u0159\u00edsn\u011b vegetari\u00e1nsk\u00e9, zkontrolujte slo\u017een\u00ed s\u00fdra, proto\u017ee roquefort se tradi\u010dn\u011b vyr\u00e1b\u00ed za pou\u017eit\u00ed \u017eivo\u010di\u0161n\u00e9ho sy\u0159idla.\n\n\n\nT\u0159i l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje se rozd\u011bl\u00ed mezi lilky, cibuli a \u017eampiony. N\u011bkolik vla\u0161sk\u00fdch o\u0159ech\u016f p\u0159idan\u00fdch na konci pe\u010den\u00ed dod\u00e1 k\u0159upavost. Med, 1 l\u017e\u00edce, je voliteln\u00fd a pokrm se j\u00edm po kapk\u00e1ch zak\u00e1pne a\u017e na tal\u00ed\u0159i; lze ho nahradit tekut\u00fdm sladidlem s medovou p\u0159\u00edchut\u00ed a podle receptu tato varianta se sladidlem obsahuje 17 g \u010dist\u00fdch sacharid\u016f na porci.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nP\u0159edeh\u0159ejte troubu na 200 \u00b0C, rukama pot\u0159ete lilky olejem a pe\u010dte je p\u016fl hodiny v zap\u00e9kac\u00ed m\u00edse nebo litinov\u00e9 p\u00e1nvi. Mezit\u00edm na m\u00edrn\u00e9m ohni orestujte cibuli na l\u017e\u00edci oleje dosklovata, p\u0159idejte \u010desnek, pep\u0159 a s\u016fl, pot\u00e9 \u017eampiony a dal\u0161\u00ed l\u017e\u00edci oleje a na o n\u011bco siln\u011bj\u0161\u00edm ohni restujte, dokud se neodpa\u0159\u00ed jejich \u0161\u0165\u00e1va. Upe\u010den\u00e9 lilky na\u0159\u00edzn\u011bte, vydlabejte trochu du\u017einy, prom\u00edchejte ji se \u017eampiony a lilky napl\u0148te.\n\n\n\nV podobn\u00e9m duchu: \u017dampiony portobello pln\u011bn\u00e9 lilkem a nakl\u00e1dan\u00fdm citronem.\n\n\n\nNavrch rozlo\u017ete s\u00fdr s modrou pl\u00edsn\u00ed a o\u0159echy, p\u0159idejte \u0161petku soli a vra\u0165te do trouby alespo\u0148 na 5 minut, nejl\u00e9pe s horn\u00edm oh\u0159evem, dokud se s\u00fdr nerozpust\u00ed; o\u0159echy hl\u00eddejte, aby zezl\u00e1tly, ale nesp\u00e1lily se. Pod\u00e1vejte jeden lilek na osobu, podle chuti zak\u00e1pnut\u00fd medem, a pro osv\u011b\u017een\u00ed p\u0159idejte japonsk\u00fd zeln\u00fd sal\u00e1t.\n\n\n\nDal\u0161\u00ed inspirace: Lilky v horkovzdu\u0161n\u00e9 frit\u00e9ze.\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\tLilky pln\u011bn\u00e9 \u017eampiony a roquefortem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 lilky100 g \u017eampion\u016f (hn\u011bd\u00fdch)1 cibule (mal\u00e1)2 strou\u017eky \u010desneku100 g s\u00fdra s modrou pl\u00edsn\u00ed (pou\u017eil jsem roquefort)2 \u0161petky \u010dern\u00e9ho pep\u0159e4 \u0161petky soli ((keltsk\u00e9 mo\u0159sk\u00e9))3 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)Voliteln\u00e91 l\u017e\u00edce medu ((nebo tekut\u00e9ho sladidla s medovou p\u0159\u00edchut\u00ed))\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.Rukama pot\u0159ete lilky 1 l\u017e\u00edc\u00ed olivov\u00e9ho oleje.Vlo\u017ete je do zap\u00e9kac\u00ed m\u00edsy nebo litinov\u00e9 p\u00e1nve a pe\u010dte v troub\u011b p\u016fl hodiny.Cibuli nakr\u00e1jejte velmi najemno. Rozeh\u0159ejte p\u00e1nev a na 1 l\u017e\u00edci oleje na m\u00edrn\u00e9m ohni restujte cibuli dosklovata.Prolisujte \u010desnek a p\u0159idejte ho spolu s pep\u0159em a sol\u00ed.\u017dampiony nakr\u00e1jejte na mal\u00e9 kousky a orestujte je se zbytkem sm\u011bsi. Zvy\u0161te trochu plamen a p\u0159idejte je\u0161t\u011b l\u017e\u00edci oleje.Jakmile jsou lilky upe\u010den\u00e9, pod\u00e9ln\u011b je na\u0159\u00edzn\u011bte. Od stopky i od konce nechte p\u0159ibli\u017en\u011b jeden cm. Ne\u0159e\u017ete p\u0159\u00edli\u0161 hluboko, na spodn\u00ed stran\u011b ponechte alespo\u0148 p\u016fl centimetru neporu\u0161en\u00e9 du\u017einy.Vydlabejte z lilk\u016f trochu du\u017einy a p\u0159idejte ji k \u017eampion\u016fm.Napl\u0148te lilky \u017eampionovou sm\u011bs\u00ed.Navrch dejte s\u00fdr s modrou pl\u00edsn\u00ed a vla\u0161sk\u00e9 o\u0159echy. Posypte je\u0161t\u011b \u0161petkou soli.Vra\u0165te do trouby alespo\u0148 na 5 minut. Nejl\u00e9pe zapn\u011bte horn\u00ed oh\u0159ev, aby se s\u00fdr dob\u0159e rozpustil.Podle chuti lilek na tal\u00ed\u0159i pokapejte trochou medu nebo sladidla.\t\n\t\n\t\tVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, litinov\u00e1 p\u00e1nev (nebo zap\u00e9kac\u00ed m\u00edsa), mal\u00e1 p\u00e1nev bez PFAS, mal\u00fd n\u016f\u017e a l\u017e\u00edce.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201175","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=201175"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194013"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}