{"id":201194,"title":"Tapen\u00e1da s arty\u010doky, \u010dern\u00fdmi olivami a an\u010dovi\u010dkami","modified":"2026-10-31T18:22:17+01:00","plain":"Tapen\u00e1da z \u010dern\u00fdch oliv Kalamata s grilovan\u00fdm arty\u010dokem a an\u010dovi\u010dkami, dochucen\u00e1 \u010desnekem a citronem.\n\n\n\nSlan\u00e1 tapen\u00e1da z \u010dern\u00fdch oliv s ovocn\u00fdmi t\u00f3ny, drobn\u00fdmi kousky oliv a arty\u010doku na skus a chut\u00ed an\u010dovi\u010dek, kter\u00e1 dlouho p\u0159etrv\u00e1v\u00e1 na pat\u0159e. Tato verze obohacuje klasick\u00fd z\u00e1klad o grilovan\u00fd arty\u010dok a d\u00fd\u0148ov\u00e1 sem\u00ednka a p\u0159ipravuje se bez kapar\u016f. V mix\u00e9ru ji p\u0159iprav\u00edte za 5 minut, bez va\u0159en\u00ed, pro 4 osoby. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je tapen\u00e1da z \u010dern\u00fdch oliv?\n\n\n\nTapen\u00e1da z \u010dern\u00fdch oliv je provens\u00e1lsk\u00e1 pomaz\u00e1nka z \u010dern\u00fdch oliv rozmixovan\u00fdch s an\u010dovi\u010dkami, \u010desnekem a olivov\u00fdm olejem. Zde tvo\u0159\u00ed z\u00e1klad 125 g oliv Kalamata, kter\u00e9 dopl\u0148uje 40 g grilovan\u00e9ho arty\u010doku, 20 g an\u010dovi\u010dek, strou\u017eek \u010desneku, l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje a \u0161\u0165\u00e1va z jednoho citronu.\n\n\n\nJemn\u011b namlet\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka dodaj\u00ed pomaz\u00e1nce hutnost, ani\u017e by v n\u00ed k\u0159upala. Konzistence z\u016fst\u00e1v\u00e1 hrub\u0161\u00ed: rad\u011bji ji nemixujte \u00fapln\u011b dohladka, pr\u00e1v\u011b drobn\u00e9 kousky j\u00ed dod\u00e1vaj\u00ed kouzlo.\n\n\n\nPro obm\u011bnu: Tapen\u00e1da ze zelen\u00fdch oliv.\n\n\n\nP\u016fvod tapen\u00e1dy\n\n\n\nSlovo tapen\u00e1da poch\u00e1z\u00ed z provens\u00e1lsk\u00e9ho v\u00fdrazu tapeno, tedy kapara, kter\u00e1 spolu s olivami, an\u010dovi\u010dkami a olivov\u00fdm olejem tvo\u0159\u00ed p\u016fvodn\u00ed recept. Jde o typick\u00e9 poho\u0161t\u011bn\u00ed k aperitivu z jihu Francie, kter\u00e9 se ma\u017ee v mal\u00e9m mno\u017estv\u00ed.\n\n\n\nTato verze zachov\u00e1v\u00e1 olivy, an\u010dovi\u010dky, \u010desnek a olivov\u00fd olej a pro ovocnou chu\u0165 vyu\u017e\u00edv\u00e1 syt\u011b fialov\u00e9 olivy Kalamata. Grilovan\u00fd arty\u010dok p\u0159id\u00e1v\u00e1 jemnou zeleninovou sladkost a ope\u010den\u00e9 t\u00f3ny, kter\u00e9 vyva\u017euje citron.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n125 g oliv Kalamata, klidn\u011b ze sklenice, p\u0159ed mixov\u00e1n\u00edm vypeckujte; nejprve je ochutnejte, proto\u017ee jejich slanost se li\u0161\u00ed. Tak\u00e9 40 g grilovan\u00e9ho arty\u010doku \u010dasto poch\u00e1z\u00ed ze sklenice: nechte ho dob\u0159e okapat, aby pomaz\u00e1nka z\u016fstala hust\u00e1.\n\n\n\nObjevte tak\u00e9: Rukolov\u00e9 pesto s vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nAn\u010dovi\u010dky, 20 g neboli p\u0159ibli\u017en\u011b 4 filety, dod\u00e1vaj\u00ed slanost a chu\u0165 umami; spolu s olivami zajist\u00ed, \u017ee dal\u0161\u00ed s\u016fl u\u017e nen\u00ed pot\u0159eba. Prolisovan\u00fd strou\u017eek \u010desneku dod\u00e1 \u0161tiplavost, extra panensk\u00fd olivov\u00fd olej lesk a v\u0161e spoj\u00ed.\n\n\n\nL\u017e\u00edce d\u00fd\u0148ov\u00fdch sem\u00ednek tapen\u00e1du zahust\u00ed. Pro verzi bez sem\u00ednek, vhodnou pro dietu AIP, je sta\u010d\u00ed vynechat.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nOlivy vypeckujte a \u010desnek prolisujte. Nejprve v mix\u00e9ru najemno namelte samotn\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka, potom p\u0159idejte v\u0161e ostatn\u00ed, ale trochu citronov\u00e9 \u0161\u0165\u00e1vy si nechte stranou: tapen\u00e1du snadno na\u0159ed\u00edte, zahustit ji je mnohem t\u011b\u017e\u0161\u00ed. Mixujte kr\u00e1tk\u00fdmi pulzy a p\u0159esta\u0148te, dokud ve sm\u011bsi z\u016fst\u00e1vaj\u00ed drobn\u00e9 kousky.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Baba ganoush z lilku ope\u010den\u00e9ho na p\u00e1nvi.\n\n\n\nPod\u00e1vejte ji v mal\u00e9m mno\u017estv\u00ed s m\u00e1lo solenou syrovou zeleninou, okurkou, \u0159ap\u00edkat\u00fdm celerem, \u0159edkvi\u010dkami nebo syrov\u00fdm kv\u011bt\u00e1kem. L\u017e\u00edce tapen\u00e1dy dochut\u00ed i tepeln\u011b upravenou zeleninu nebo ryb\u00ed filet. Uchov\u00e1vejte ji v lednici ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b a nab\u00edrejte \u010distou l\u017e\u00edc\u00ed.\n\n\n\nDal\u0161\u00ed n\u00e1pady s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tTapen\u00e1da z \u010dern\u00fdch oliv s arty\u010dokem a an\u010dovi\u010dkami\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t125 g oliv Kalamata (mohou b\u00fdt i ze sklenice)40 g arty\u010doku (grilovan\u00e9ho, m\u016f\u017ee b\u00fdt i ze sklenice)20 g an\u010dovi\u010dek (tedy p\u0159ibli\u017en\u011b 4 kusy)1 strou\u017eek \u010desneku1 l\u017e\u00edce d\u00fd\u0148ov\u00fdch sem\u00ednek1 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje1 citron\t\n\t\n\t\tOlivy vypeckujte. \u010cesnek prolisujte.Nejprve v mix\u00e9ru najemno rozemelte samotn\u00e1 d\u00fd\u0148ov\u00e1 sem\u00ednka.Pot\u00e9 do mix\u00e9ru p\u0159idejte v\u0161echny ostatn\u00ed suroviny. Trochu citronov\u00e9 \u0161\u0165\u00e1vy si nechte stranou, abyste mohli doladit konzistenci. Na\u0159edit tapen\u00e1du je snadn\u00e9, zahustit ji je v\u0161ak obt\u00ed\u017en\u011bj\u0161\u00ed.\t\n\t\n\t\tNemixujte \u00fapln\u011b dohladka, pr\u00e1v\u011b drobn\u00e9 kousky dod\u00e1vaj\u00ed tapen\u00e1d\u011b p\u0159\u00edjemnou strukturu.\nVerze bez sem\u00ednek (AIP): bez d\u00fd\u0148ov\u00fdch sem\u00ednek.\nVybaven\u00ed: (mal\u00fd) kuchy\u0148sk\u00fd robot nebo ty\u010dov\u00fd mix\u00e9r, lis na \u010desnek.\n\t\n\t\n\t\tCondimentFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201194","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=201194"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201194\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194044"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}