{"id":202529,"title":"Prav\u00e9 dom\u00e1c\u00ed pikantn\u00ed chorizo","modified":"2026-11-04T14:42:54+01:00","plain":"\u0160pan\u011blsk\u00e1 su\u0161en\u00e1 klob\u00e1sa s paprikou a chilli, kterou si p\u0159iprav\u00edte doma\n\n\n\nP\u00e1r tenk\u00fdch pl\u00e1tk\u016f pikantn\u00edho choriza na chlebu a posezen\u00ed u aperitivu m\u016f\u017ee za\u010d\u00edt. Jeho pevn\u00e1 struktura, barva po paprice a v\u00fdrazn\u00e1 ko\u0159en\u011bn\u00e1 chu\u0165 o\u017eiv\u00ed tapas i du\u0161en\u00e9 pokrmy. K dom\u00e1c\u00ed v\u00fdrob\u011b pot\u0159ebujete ml\u00fdnek na maso, st\u0159\u00edvka a trochu trp\u011blivosti b\u011bhem su\u0161en\u00ed.\n\n\n\nCo je pikantn\u00ed chorizo?\n\n\n\nPikantn\u00ed chorizo je p\u00e1liv\u00e1 varianta \u0161pan\u011blsk\u00e9ho choriza: su\u0161en\u00e1 vep\u0159ov\u00e1 klob\u00e1sa ochucen\u00e1 pe\u010dliv\u011b odm\u011b\u0159enou sm\u011bs\u00ed ko\u0159en\u00ed. Paprika j\u00ed dod\u00e1v\u00e1 barvu, chilli p\u00e1livost.\n\n\n\nPod\u00e1v\u00e1 se nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky s chlebem, jako tapas nebo se p\u0159id\u00e1v\u00e1 do du\u0161en\u00fdch pokrm\u016f, kter\u00fdm dod\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nPokud m\u00e1te r\u00e1di \u0161pan\u011blsk\u00e9 uzeniny, je\u0161t\u011b v\u00edc si obl\u00edb\u00edte lomo, jeho\u017e p\u0159\u00edprava je opravdu jednoduch\u00e1\n\n\n\nOd \u0158\u00edman\u016f k piment\u00f3nu\n\n\n\nChorizo je tradi\u010dn\u00ed su\u0161en\u00e1 klob\u00e1sa, kter\u00e1 se po stalet\u00ed vyv\u00edjela, a\u017e se stala neodmyslitelnou sou\u010d\u00e1st\u00ed \u0161pan\u011blsk\u00e9 kuchyn\u011b. Jej\u00ed p\u016fvod sah\u00e1 do \u0159\u00edmsk\u00fdch dob, kdy u\u017e bylo konzervov\u00e1n\u00ed masa solen\u00edm zna\u010dn\u011b rozvinut\u00e9. Uzen\u00fd \u010desnekov\u00fd sal\u00e1m se p\u0159ipravuje zcela jin\u00fdm zp\u016fsobem: nejprve se ud\u00ed a pot\u00e9 po\u0161\u00edruje, zat\u00edmco chorizo se su\u0161\u00ed syrov\u00e9.\n\n\n\nUzen\u00fd \u010desnekov\u00fd sal\u00e1m\n\n\n\nDne\u0161n\u00ed podoba choriza v\u0161ak poch\u00e1z\u00ed a\u017e ze 16. stolet\u00ed, kdy \u0161pan\u011bl\u0161t\u00ed objevitel\u00e9 p\u0159ivezli z Ameriky do \u0160pan\u011blska papriky. Jejich mlet\u00edm vznik\u00e1 sladk\u00e1 nebo p\u00e1liv\u00e1 paprika (piment\u00f3n), kter\u00e1 dala vzniknout n\u011bkolika variant\u00e1m choriza, v\u010detn\u011b pikantn\u00edho choriza cen\u011bn\u00e9ho pro svou \u0159\u00edznou chu\u0165.\n\n\n\nHlavn\u00ed suroviny na pikantn\u00ed chorizo\n\n\n\nMasovou sm\u011bs tvo\u0159\u00ed vep\u0159ov\u00e9 maso na du\u0161en\u00ed, kter\u00e9 slou\u017e\u00ed jako libov\u00fd z\u00e1klad, a vep\u0159ov\u00fd b\u016f\u010dek, kter\u00fd dod\u00e1v\u00e1 tuk a chu\u0165. Sm\u011bs se pln\u00ed do vep\u0159ov\u00fdch st\u0159\u00edvek.\n\n\n\nPaprika dod\u00e1v\u00e1 barvu a typickou ko\u0159en\u011bnou chu\u0165. Chilli zesiluje p\u00e1livost, kuli\u010dky \u010dern\u00e9ho pep\u0159e p\u0159id\u00e1vaj\u00ed \u0161tiplavost a \u0159\u00edmsk\u00fd km\u00edn p\u0159in\u00e1\u0161\u00ed zemit\u00fd, h\u0159ejiv\u00fd t\u00f3n.\n\n\n\nV\u016fni dopl\u0148uj\u00ed \u010desnek, oregano, bobkov\u00e9 listy a sn\u00edtky tymi\u00e1nu. S\u016fl slou\u017e\u00ed k dochucen\u00ed i konzervaci.\n\n\n\nTento recept se dr\u017e\u00ed tradi\u010dn\u00edho postupu bez dusitanov\u00e9 solic\u00ed sm\u011bsi: uveden\u00e9 mno\u017estv\u00ed soli, teploty a doby zaji\u0161\u0165uj\u00ed trvanlivost, a proto je nutn\u00e9 je p\u0159esn\u011b dodr\u017eovat a z\u00e1rove\u0148 db\u00e1t na bezchybnou hygienu; pokud chcete m\u00edt v\u011bt\u0161\u00ed jistotu, m\u016f\u017eete \u010d\u00e1st soli nahradit dusitanovou solic\u00ed sm\u011bs\u00ed s obsahem dusitanu 0,6 %, d\u00e1vkovanou podle pokyn\u016f v\u00fdrobce.\n\n\n\nAutorem receptu je Christophe BASTOUILH\n\n\n\n\n\n\tPrav\u00e9 dom\u00e1c\u00ed pikantn\u00ed chorizo\n\t\t\n\t\t\t\n\t\n\t\tMl\u00fdnek na maso\t\n\t\n\t\t1150 g vep\u0159ov\u00e9ho masa na du\u0161en\u00ed500 g vep\u0159ov\u00e9ho b\u016f\u010dku50 g mlet\u00e9 papriky3 strou\u017eky \u010desneku7 g \u010dern\u00e9ho pep\u0159e (cel\u00e9ho)5 g p\u00e1liv\u00e9ho chilli4 g \u0159\u00edmsk\u00e9ho km\u00ednu5 g oregana5 list\u016f bobkov\u00e9ho listu3 sn\u00edtky tymi\u00e1nu35 g soliVep\u0159ov\u00e1 st\u0159eva o pr\u016fm\u011bru 30\t\n\t\n\t\tSt\u0159eva namo\u010dte na 1 hodinu do m\u00edsy se studenou vodou.Maso nakr\u00e1jejte na kousky, z b\u016f\u010dku odstra\u0148te k\u016f\u017ei a odstra\u0148te v\u0161echny kousky chrupavek a kost\u00ed.Vlo\u017ete do m\u00edsy.Ve\u0161ker\u00e9 ko\u0159en\u00ed se sol\u00ed a pep\u0159em rozmixujte najemno. P\u0159idejte k masu a prom\u00edchejte, aby se sm\u011bs rovnom\u011brn\u011b rozlo\u017eila.Maso umelte v ml\u00fdnku s d\u011brovanou desti\u010dkou o pr\u016fm\u011bru otvor\u016f 8 mm.St\u0159evo navl\u00e9kn\u011bte na plnic\u00ed n\u00e1stavec na klob\u00e1sy (19mm), na konci st\u0159eva ud\u011blejte uzel a pot\u00e9 do n\u011bj vtla\u010dujte maso. St\u0159evo p\u0159itom p\u0159idr\u017eujte rukou, abyste zachovali stejnom\u011brn\u00fd pr\u016fm\u011br.Nechte su\u0161it na vlhk\u00e9m m\u00edst\u011b (s vlhkost\u00ed 70% a teplotou kolem 12\u00b0C) alespo\u0148 3 t\u00fddny\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202529","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=202529"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202529\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202111"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}