{"id":201246,"title":"Pasta alla Norma","modified":"2026-10-31T18:23:31+01:00","plain":"Linguine v raj\u010datov\u00e9 om\u00e1\u010dce s \u010desnekem a bazalkou, s dozlatova ope\u010den\u00fdmi pl\u00e1tky lilku a strouhan\u00fdm ov\u010d\u00edm s\u00fdrem navrch.\n\n\n\nPasta alla Norma se pod\u00e1v\u00e1 je\u0161t\u011b hork\u00e1, s linguine lesknouc\u00edmi se raj\u010datovou om\u00e1\u010dkou, pokryt\u00fdmi pl\u00e1tky lilku ope\u010den\u00fdmi dozlatova na olivov\u00e9m oleji a sn\u011bhovou vrstvou strouhan\u00e9 ricotty salaty nebo pecorina. Pokrm na z\u00e1v\u011br dopln\u00ed \u010derstv\u00e1 bazalka. Je to jednoduch\u00e9 sicilsk\u00e9 j\u00eddlo pro 2 osoby, hotov\u00e9 za 25 minut. D\u00edky n\u00edzkosacharidov\u00e9 variant\u011b pat\u0159\u00ed i mezi m\u00e9 keto pe\u010divo a t\u011bstoviny.\n\n\n\nCo je pasta alla Norma?\n\n\n\nJsou to t\u011bstoviny pod\u00e1van\u00e9 s raj\u010datovou passatou, kter\u00e1 se zvolna proh\u0159eje s \u010desnekem a bazalkou a pot\u00e9 p\u0159eced\u00ed p\u0159es s\u00edto, se sma\u017een\u00fdmi pl\u00e1tky lilku a vyzr\u00e1l\u00fdm ov\u010d\u00edm s\u00fdrem, nastrouhan\u00fdm nebo nakr\u00e1jen\u00fdm na tenk\u00e9 pl\u00e1tky. Lilek m\u00e1 b\u00fdt na povrchu zlatav\u00fd a uvnit\u0159 m\u011bkk\u00fd.\n\n\n\nOm\u00e1\u010dka z\u016fst\u00e1v\u00e1 dostate\u010dn\u011b tekut\u00e1, aby obalila ka\u017ed\u00fd prou\u017eek linguine. S\u00fdr p\u0159idan\u00fd p\u0159i pod\u00e1v\u00e1n\u00ed dod\u00e1v\u00e1 slanost a t\u00f3n bl\u00edzk\u00fd chuti umami, kter\u00fd vyva\u017euje nasl\u00e1dlost raj\u010dat.\n\n\n\nV podobn\u00e9m duchu: Cuketov\u00e9 \u0161pagety s houbami a cherry raj\u010d\u00e1tky.\n\n\n\nP\u016fvod t\u011bstovin alla Norma\n\n\n\nPokrm poch\u00e1z\u00ed z Kat\u00e1nie na v\u00fdchod\u011b Sic\u00edlie a jeho n\u00e1zev odkazuje na operu Norma od m\u00edstn\u00edho rod\u00e1ka Vincenza Belliniho. Spojuje suroviny typick\u00e9 pro tento ostrov: lilek, raj\u010data, \u010desnek, bazalku a ov\u010d\u00ed s\u00fdr.\n\n\n\nP\u016fvodn\u011b se pou\u017e\u00edv\u00e1 ricotta salata: solen\u00e1, lisovan\u00e1 a su\u0161en\u00e1 ricotta, dostate\u010dn\u011b pevn\u00e1 na strouh\u00e1n\u00ed. Najdete ji p\u0159edev\u0161\u00edm v obchodech s italsk\u00fdmi potravinami nebo ve specializovan\u00fdch prodejn\u00e1ch s\u00fdr\u016f; b\u011b\u017en\u011bji dostupn\u00e9 pecorino ji dob\u0159e nahrad\u00ed, p\u0159i\u010dem\u017e jeho v\u00fdraznost z\u00e1vis\u00ed na d\u00e9lce zr\u00e1n\u00ed.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa recept pot\u0159ebujete 100 g linguine, 200 ml raj\u010datov\u00e9 passaty, 1 a\u017e 2 lilky, 3 strou\u017eky \u010desneku a po\u0159\u00e1dnou hrst \u010derstv\u00e9 bazalky, plus n\u011bkolik l\u00edstk\u016f na dokon\u010den\u00ed. Po\u010d\u00edtejte tak\u00e9 se 75 a\u017e 100 g pecorina nebo ricotty salaty a 50 ml extra panensk\u00e9ho olivov\u00e9ho oleje.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Lilkov\u00e9 lasagne s fetou a pecorinem.\n\n\n\nMo\u0159skou s\u016fl pou\u017eijete dvakr\u00e1t: 1 l\u017e\u00edci na vypocen\u00ed lilku a pot\u00e9 2 \u0161petky na dochucen\u00ed. Pokud chcete tuto zeleninu p\u0159ipravit jinak, pod\u00edvejte se na lilek v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nV n\u00edzkosacharidov\u00e9 verzi m\u016f\u017eete klasick\u00e9 linguine nahradit cizrnov\u00fdmi a s\u00f3jov\u00fdmi linguine: uva\u0159\u00ed se za 4 minuty, jsou pevn\u011bj\u0161\u00ed a obsahuj\u00ed 10 g \u010dist\u00fdch sacharid\u016f na porci. Pro dal\u0161\u00ed pokrmy jsou je\u0161t\u011b leh\u010d\u00edm z\u00e1kladem konjakov\u00e9 nudle.\n\n\n\nPostup p\u0159\u00edpravy a pod\u00e1v\u00e1n\u00ed\n\n\n\nPassatu zah\u0159\u00edvejte velmi zvolna, t\u011bsn\u011b pod bodem varu, s \u010desnekem nakr\u00e1jen\u00fdm na tenk\u00e9 pl\u00e1tky a bazalkou. Lilek nakr\u00e1jejte na velk\u00e9 pl\u00e1tky o tlou\u0161\u0165ce o n\u011bco v\u011bt\u0161\u00ed ne\u017e 0,5 cm, osolte je a nechte necelou \u010dtvrthodinu vypotit. Mezit\u00edm s\u00fdr nakr\u00e1jejte na mandol\u00edn\u011b na tenk\u00e9 pl\u00e1tky nebo nastrouhejte na jemn\u00e9m struhadle. Lilek osu\u0161te, ope\u010dte z obou stran dozlatova na n\u011bkolika l\u017e\u00edc\u00edch oleje a pot\u00e9 nechte okapat na pap\u00edrov\u00e9 ut\u011brce.\n\n\n\nNa podobn\u00e9 t\u00e9ma: T\u011bstovinov\u00fd sal\u00e1t s tu\u0148\u00e1kem.\n\n\n\nOm\u00e1\u010dku p\u0159ece\u010fte p\u0159es s\u00edto, abyste odstranili \u010desnek a bazalku. T\u011bstoviny va\u0159te po dobu uvedenou na obalu, sce\u010fte je a prom\u00edchejte s om\u00e1\u010dkou tak, aby obalila ka\u017ed\u00fd prou\u017eek. Rozd\u011blte je na tal\u00ed\u0159e, navrch polo\u017ete lilek, posypte s\u00fdrem a na z\u00e1v\u011br p\u0159idejte n\u011bkolik l\u00edstk\u016f bazalky. Pod\u00e1vejte ihned, podle chuti se zelen\u00fdm sal\u00e1tem.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 n\u00edzkosacharidov\u00e9 recepty.\n\n\n\n\n\n\tPasta alla Norma\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g linguine (nebo cizrnov\u00fdch a s\u00f3jov\u00fdch linguine pro variantu s n\u00edzk\u00fdm obsahem sacharid\u016f)200 ml raj\u010datov\u00e9 passaty1 \u00e0 2 lilky3 strou\u017eky \u010desneku1 po\u0159\u00e1dn\u00e1 hrst bazalky (\u010derstv\u00e9, a n\u011bkolik l\u00edstk\u016f na ozdobu)75 \u00e0 100 g pecorina (nebo s\u00fdra ricotta salata)50 ml olivov\u00e9ho oleje (extra panensk\u00e9ho)Keltsk\u00e1 mo\u0159sk\u00e1 s\u016fl ((1 l\u017e\u00edce na lilky a dal\u0161\u00ed 2 \u0161petky))\t\n\t\n\t\tNalijte passatu do rendl\u00edku a velmi pozvolna ji zah\u0159ejte t\u011bsn\u011b pod bod varu.Nakr\u00e1jejte \u010desnek na tenk\u00e9 pl\u00e1tky a p\u0159idejte ho do om\u00e1\u010dky. P\u0159idejte tak\u00e9 bazalku.Lilek nebo lilky omyjte a nakr\u00e1jejte na velk\u00e9 pl\u00e1tky siln\u00e9 o n\u011bco v\u00edce ne\u017e p\u016fl centimetru.Rozlo\u017ete pl\u00e1tky na tal\u00ed\u0159 a posypte je sol\u00ed. Nechte je necelou \u010dtvrthodinu odle\u017eet.Mezit\u00edm nastrouhejte s\u00fdr. Pou\u017e\u00edv\u00e1m mandol\u00ednu, abych z\u00edskal tenk\u00e9 pl\u00e1tky. S\u00fdr m\u016f\u017eete tak\u00e9 nastrouhat na jemn\u011bj\u0161\u00edm struhadle. P\u0159\u00edpadn\u011b pou\u017eijte hobl\u00edk na s\u00fdr, pl\u00e1tky pak ale budou o n\u011bco siln\u011bj\u0161\u00ed.Pl\u00e1tky lilku osu\u0161te p\u0159ikl\u00e1d\u00e1n\u00edm pap\u00edrov\u00fdch ut\u011brek.Na p\u00e1nvi rozeh\u0159ejte n\u011bkolik l\u017eic oleje. Lilek ope\u010dte z obou stran dozlatova. Pot\u00e9 nechte pl\u00e1tky okapat na pap\u00edrov\u00fdch ut\u011brk\u00e1ch.Om\u00e1\u010dku p\u0159ece\u010fte p\u0159es s\u00edtko, aby v n\u00ed nez\u016fstal \u010desnek ani bazalka.Mezit\u00edm uva\u0159te t\u011bstoviny ve vrouc\u00ed vod\u011b po dobu uvedenou na obalu (4 minuty u cizrnov\u00fdch a s\u00f3jov\u00fdch linguine).T\u011bstoviny sce\u010fte. P\u0159idejte je do om\u00e1\u010dky. Dbejte na to, aby byla ka\u017ed\u00e1 nudle obalen\u00e1 om\u00e1\u010dkou.Vyjm\u011bte lilky z p\u00e1nve a nechte je okapat na pap\u00edrov\u00fdch ut\u011brk\u00e1ch.Rozd\u011blte t\u011bstoviny na tal\u00ed\u0159e. Navrch rozlo\u017ete lilek. Posypte s\u00fdrem. Nakonec ozdobte n\u011bkolika l\u00edstky bazalky.\t\n\t\n\t\tVybaven\u00ed: hrnec, rendl\u00edk, mal\u00e9 s\u00edtko, velk\u00e1 p\u00e1nev bez PFAS (nebo litinov\u00e1, pokud jste na ni zvykl\u00ed), mandol\u00edna (nebo struhadlo \u010di hobl\u00edk na s\u00fdr), pap\u00edrov\u00e9 ut\u011brky.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201246","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=201246"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194074"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}