{"id":202561,"title":"Prav\u00e1 italsk\u00e1 coppa","modified":"2026-11-04T14:43:44+01:00","plain":"Dom\u00e1c\u00ed coppa: vep\u0159ov\u00e1 krkovice nalo\u017een\u00e1 v soli, pot\u0159en\u00e1 p\u00e1lenkou, obalen\u00e1 v pep\u0159i a pot\u00e9 n\u011bkolik m\u011bs\u00edc\u016f su\u0161en\u00e1\n\n\n\nP\u00e1r tenk\u00fdch pl\u00e1tk\u016f coppy na prk\u00e9nku, sklenka v ruce a posezen\u00ed u aperitivu m\u016f\u017ee za\u010d\u00edt. Tato tradi\u010dn\u00ed masov\u00e1 specialita z vep\u0159ov\u00e9 krkovice se rozpl\u00fdv\u00e1 na jazyku a m\u00e1 v\u00fdraznou chu\u0165. P\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b si m\u016f\u017eete sami vybrat suroviny a dochutit ji podle sebe, a p\u0159itom nav\u00e1zat na d\u00e1vn\u00e9 \u0159emesln\u00e9 um\u011bn\u00ed. Chce to trp\u011blivost, ale prvn\u00ed pl\u00e1tek v\u00e1m ji vynahrad\u00ed: pochutn\u00e1te si zaru\u010den\u011b!\n\n\n\nCo je coppa?\n\n\n\nJe to kus vep\u0159ov\u00e9 krkovice pe\u010dliv\u011b nalo\u017een\u00fd v soli, ochucen\u00fd ko\u0159en\u00edm a alkoholem a pot\u00e9 dlouho su\u0161en\u00fd. Neple\u0165te si ji se su\u0161en\u00fdm sal\u00e1mem: i kdy\u017e ji n\u011bkte\u0159\u00ed pln\u00ed do st\u0159\u00edvka, coppa je skute\u010dn\u011b su\u0161en\u00e9 maso.\n\n\n\nPokud chcete su\u0161en\u00e9 maso bli\u017e\u0161\u00ed francouzsk\u00e9 tradici a s krat\u0161\u00ed dobou p\u0159\u00edpravy, vyzkou\u0161ejte kachn\u00ed prso su\u0161en\u00e9 v lednici\n\n\n\nZ Emilie-Romagny a\u017e na Korsiku\n\n\n\nCoppa poch\u00e1z\u00ed z It\u00e1lie, p\u0159esn\u011bji z Emilie-Romagny, Lombardie a Piemontu. Pozd\u011bji p\u0159ekro\u010dila hranice a zdom\u00e1cn\u011bla na Korsice i v n\u011bkter\u00fdch oblastech ji\u017en\u00ed Francie.\n\n\n\nJej\u00ed n\u00e1zev poch\u00e1z\u00ed z italsk\u00e9ho slova \u201ecoppa\u201c, kter\u00e9 ozna\u010duje \u0161\u00edji a odkazuje na pou\u017eitou \u010d\u00e1st vep\u0159ov\u00e9ho masa. D\u0159\u00edve se p\u0159ipravovala v zimn\u00edch m\u011bs\u00edc\u00edch, kdy chlad pom\u00e1hal maso uchovat.\n\n\n\nPokud m\u00e1te r\u00e1di st\u0159edomo\u0159sk\u00e1 su\u0161en\u00e1 masa, objevte tak\u00e9 recept na \u0161pan\u011blsk\u00e9 lomo\n\n\n\nSolen\u00ed a su\u0161en\u00ed vznikly jako p\u0159irozen\u00e9 zp\u016fsoby, jak uchovat maso na pozd\u011bji. Postupem \u010dasu se coppa stala klasikou italsk\u00e9 a korsick\u00e9 gastronomie.\n\n\n\nHlavn\u00ed suroviny na coppu\n\n\n\nNa tento jednoduch\u00fd recept toho nepot\u0159ebujete mnoho: p\u011bkn\u00fd kus vep\u0159ov\u00e9 krkovice, hrubou s\u016fl na jej\u00ed \u00fapln\u00e9 zasyp\u00e1n\u00ed, trochu p\u00e1lenky na vmas\u00edrov\u00e1n\u00ed do masa a pep\u0159 nebo papri\u010dku Espelette na obalen\u00ed. O zbytek se postar\u00e1 \u010das p\u0159i su\u0161en\u00ed.\n\n\n\nTechnick\u00e9 z\u00e1sady pro povedenou coppu\n\n\n\nRecept nab\u00edz\u00ed jednoduch\u00fd zp\u016fsob, jak p\u0159ibli\u017en\u011b odhadnout dobu nakl\u00e1d\u00e1n\u00ed v soli, a funguje. Pro v\u011bt\u0161\u00ed p\u0159esnost, zejm\u00e9na p\u0159i nakl\u00e1d\u00e1n\u00ed ve vakuu (kter\u00e9 umo\u017e\u0148uje p\u0159idat ko\u0159en\u00ed, mno\u017estv\u00ed najdete n\u00ed\u017ee), vypo\u010d\u00edtejte dobu nakl\u00e1d\u00e1n\u00ed takto: zm\u011b\u0159te pr\u016fm\u011br masa v centimetrech, vyd\u011blte ho dv\u011bma, abyste z\u00edskali polom\u011br, a pot\u00e9 p\u0159i\u010dt\u011bte 1. U masa o pr\u016fm\u011bru 8 cm: 8 \u00f7 2 = 4, pot\u00e9 4 + 1 = 5, tedy 5 dn\u00ed v lednici.\n\n\n\nPro nakl\u00e1d\u00e1n\u00ed ve vakuu, kter\u00e9 dod\u00e1 masu v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, p\u0159ipravte sm\u011bs s mno\u017estv\u00edm soli odpov\u00eddaj\u00edc\u00edm 4,5 % hmotnosti masa. Na kilo masa:\n\n\n\n\n45 g soli (jemn\u00e9 nebo hrub\u00e9)\n\n\n\n22,5 g hn\u011bd\u00e9ho cukru (tedy 50 % hmotnosti soli, lze sn\u00ed\u017eit a\u017e na 10 %)\n\n\n\n1 g mlet\u00e9ho pep\u0159e\n\n\n\n1 g mlet\u00fdch jalov\u010dinek\n\n\n\n0,5 g sm\u011bsi \u010dty\u0159 ko\u0159en\u00ed (k dost\u00e1n\u00ed v obchodech)\n\n\n\n0,3 g nasekan\u00fdch bobkov\u00fdch list\u016f\n\n\n\n\nSm\u011bs kr\u00e1tce vet\u0159ete do masa a v\u0161e zavakuujte. Ulo\u017ete do lednice na dobu vypo\u010dtenou podle vzorce a s\u00e1\u010dek \u010das od \u010dasu promas\u00edrujte a oto\u010dte, aby ko\u0159en\u00ed dob\u0159e proniklo do masa.\n\n\n\nKo\u0159en\u00ed m\u016f\u017eete p\u0159idat i do hrub\u00e9 soli v jednoduch\u00e9m receptu, ale do masa pronikne m\u00e9n\u011b ne\u017e p\u0159i nakl\u00e1d\u00e1n\u00ed ve vakuu.\n\n\n\nTento recept vych\u00e1z\u00ed z tradi\u010dn\u00edho postupu bez dusitanov\u00e9 solic\u00ed sm\u011bsi: uveden\u00e1 mno\u017estv\u00ed soli, teploty a doby zaji\u0161\u0165uj\u00ed uchov\u00e1n\u00ed masa a je nutn\u00e9 je p\u0159esn\u011b dodr\u017eet spolu s bezchybnou hygienou; kdo chce m\u00edt je\u0161t\u011b v\u011bt\u0161\u00ed jistotu, m\u016f\u017ee \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\nRecept poskytlo Charcuterie Di Lorenzo\n\n\n\n\n\n\tPrav\u00e1 italsk\u00e1 coppa\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 p\u011bkn\u00fd kus vep\u0159ov\u00e9 krkoviceHrub\u00e1 s\u016fl z Gu\u00e9rande (dostate\u010dn\u00e9 mno\u017estv\u00ed na \u00fapln\u00e9 zasyp\u00e1n\u00ed masa)Trocha p\u00e1lenky (nebo obl\u00edben\u00e9ho \u010dir\u00e9ho destil\u00e1tu)Pep\u0159 nebo chilli papri\u010dky Espelette\t\n\t\n\t\tVep\u0159ovou krkovici nalo\u017ete do soli na 24 hodin na ka\u017ed\u00fd kilogram masa.Dbejte na to, aby byla krkovice zcela zasypan\u00e1 hrubou sol\u00ed a n\u00e1doba byla naklon\u011bn\u00e1, aby mohla odt\u00e9kat voda.Po uplynut\u00ed doby solen\u00ed opl\u00e1chn\u011bte krkovici pod tekouc\u00ed vodou, abyste odstranili p\u0159ebyte\u010dnou s\u016fl.Maso lehce osu\u0161te a vmas\u00edrujte do n\u011bj p\u00e1lenku.Krkovici sva\u017ete prov\u00e1zkem a ponechte dostate\u010dn\u011b dlouh\u00e9 o\u010dko na zav\u011b\u0161en\u00ed.Maso ze v\u0161ech stran obalte v pep\u0159i nebo chilli papri\u010dk\u00e1ch Espelette.Maso zav\u011bste na chladn\u00e9 (8 a\u017e 14\u00b0C) a v\u011btran\u00e9 m\u00edsto na 4 a\u017e 6 m\u011bs\u00edc\u016f.Su\u0161en\u00ed je dokon\u010deno, jakmile maso ztrat\u00ed 30 a\u017e 40% sv\u00e9 p\u016fvodn\u00ed hmotnosti\t\n\t\n\t\tDoba solen\u00ed z\u00e1vis\u00ed na hmotnosti ka\u017ed\u00e9ho kusu masa, nikoli na celkov\u00e9 hmotnosti, pokud p\u0159ipravujete v\u00edce kus\u016f.\nPokud m\u00edsto hrub\u00e9 soli z Gu\u00e9rande pou\u017eijete nakl\u00e1dac\u00ed s\u016fl, dobu solen\u00ed m\u00edrn\u011b zkra\u0165te.\nN\u011bkte\u0159\u00ed ochutn\u00e1vaj\u00ed coppu ji\u017e po 3 m\u011bs\u00edc\u00edch su\u0161en\u00ed, del\u0161\u00ed doba v\u0161ak p\u0159in\u00e1\u0161\u00ed lep\u0161\u00ed chu\u0165.\nD\u00e9lka su\u0161en\u00ed z\u00e1vis\u00ed na v\u011btr\u00e1n\u00ed a teplot\u011b; upravte ji podle sv\u00fdch preferenc\u00ed.\n\t\n\t\n\t\tCharcuterie, Viande s\u00e9ch\u00e9eItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202561","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=202561"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202561\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202169"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}