{"id":203091,"title":"Pa\u0161tika z dr\u016fbe\u017e\u00edch jater","modified":"2026-11-04T14:53:44+01:00","plain":"Pa\u0161tika z dr\u016fbe\u017e\u00edch jater a vep\u0159ov\u00e9ho b\u016f\u010dku, pln\u011bn\u00e1 do zava\u0159ovac\u00edch sklenic a sterilovan\u00e1 pro del\u0161\u00ed trvanlivost\n\n\n\nDobr\u00e1 pa\u0161tika z dr\u016fbe\u017e\u00edch jater pot\u011b\u0161\u00ed ka\u017ed\u00e9ho, a\u0165 u\u017e ji nama\u017eete na kraj\u00edc chleba k aperitivu, nebo pod\u00e1v\u00e1te jako p\u0159edkrm. M\u00e1 jemnou konzistenci a bohatou chu\u0165 a hod\u00ed se jak na slavnostn\u00ed st\u016fl, tak k bohat\u00e9mu poho\u0161t\u011bn\u00ed u aperitivu. Recept je snadn\u00fd, ale vy\u017eaduje \u010das a pozornost, v\u010detn\u011b odle\u017een\u00ed p\u0159es noc p\u0159ed tepelnou \u00fapravou. Po sterilaci budete m\u00edt pa\u0161tiku v z\u00e1sob\u011b pro spole\u010dn\u00e9 stolov\u00e1n\u00ed s rodinou \u010di p\u0159\u00e1teli.\n\n\n\nCo je pa\u0161tika z dr\u016fbe\u017e\u00edch jater?\n\n\n\nPa\u0161tika z dr\u016fbe\u017e\u00edch jater je tradi\u010dn\u00ed pokrm francouzsk\u00e9 kuchyn\u011b p\u0159ipravovan\u00fd z dr\u016fbe\u017e\u00edch jater, vep\u0159ov\u00e9ho masa a ko\u0159en\u00ed. Na podobn\u00e9m principu se p\u0159ipravuje i p\u011bna z vep\u0159ov\u00fdch jater.\n\n\n\nPa\u0161tika, kter\u00e1 vznikla na venkov\u011b\n\n\n\nTento pokrm poch\u00e1z\u00ed z francouzsk\u00e9ho venkova, kde se vyu\u017e\u00edvala ka\u017ed\u00e1 \u010d\u00e1st zv\u00ed\u0159ete, aby nic nep\u0159i\u0161lo nazmar. Pa\u0161tika se \u010dasto p\u0159ipravovala ve velk\u00e9m a n\u00e1sledn\u011b zava\u0159ovala, aby se dala j\u00edst po cel\u00fd rok.\n\n\n\nVenkovsk\u00e1 pa\u0161tika s ko\u0148akem je stejn\u011b lahodn\u00e1\n\n\n\nHlavn\u00ed suroviny na pa\u0161tiku z dr\u016fbe\u017e\u00edch jater\n\n\n\nP\u0159idat m\u016f\u017eete, co chcete, pokud dodr\u017e\u00edte z\u00e1kladn\u00ed pom\u011bry\n\n\n\nZ\u00e1klad tvo\u0159\u00ed dr\u016fbe\u017e\u00ed j\u00e1tra, vep\u0159ov\u00fd b\u016f\u010dek a kachn\u00ed s\u00e1dlo, dopln\u011bn\u00e9 vejci a cibul\u00ed. Aby byla pa\u0161tika dob\u0159e ochucen\u00e1, doporu\u010duj\u00ed se na kilogram sm\u011bsi tato mno\u017estv\u00ed:\n\n\n\n\n3 g pep\u0159e\n\n\n\n12 g soli (podle chuti m\u016f\u017eete zv\u00fd\u0161it a\u017e na 18 g)\n\n\n\n2 g cukru\n\n\n\n1 g su\u0161en\u00e9ho \u010desneku\n\n\n\n2 g ko\u0159en\u00ed Rabelais\n\n\n\n\nD\u016fle\u017eit\u00e9 postupy pro povedenou pa\u0161tiku\n\n\n\nKachn\u00ed s\u00e1dlo nechte p\u0159ed zapracov\u00e1n\u00edm v\u017edy zm\u011bknout p\u0159i pokojov\u00e9 teplot\u011b, nebo ho kr\u00e1tce zah\u0159ejte v mikrovlnn\u00e9 troub\u011b, aby se s n\u00edm l\u00e9pe pracovalo. P\u0159ed tepelnou \u00fapravou pak nechte sm\u011bs p\u0159es noc odle\u017eet v lednici, aby se chut\u011b propojily. Pokud sp\u011bch\u00e1te, m\u016f\u017eete tento krok vynechat, ale pa\u0161tika d\u00edky n\u011bmu z\u00edsk\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nP\u0159i pln\u011bn\u00ed pe\u010dliv\u011b ot\u0159ete okraje sklenic pap\u00edrovou ut\u011brkou namo\u010denou v kvasn\u00e9m lihov\u00e9m octu, abyste p\u0159ede\u0161li kontaminaci a zajistili lep\u0161\u00ed trvanlivost pa\u0161tiky. Sterilace je pro trvanlivost rozhoduj\u00edc\u00ed: p\u0159esn\u011b dodr\u017eujte \u010dasy a teploty uveden\u00e9 v receptu. Nejbezpe\u010dn\u011bj\u0161\u00ed je pro tento typ pa\u0161tiky autokl\u00e1v, kter\u00fd dosahuje teplot nad 100 \u00b0C; p\u0159i zava\u0159ov\u00e1n\u00ed ve vrouc\u00ed vod\u011b uchov\u00e1vejte sklenice v lednici a brzy je spot\u0159ebujte.\n\n\n\nTento recept jsme objevili na blogu \u201e\u00a0Charcuterie Di Lorenzo\u00a0\u201c\n\n\n\n\n\n\tPa\u0161tika z dr\u016fbe\u017e\u00edch jater\n\t\t\n\t\t\t\n\t\n\t\tn\u00e1dob na terinu\t\n\t\n\t\t1.2 kg dr\u016fbe\u017e\u00edch jater1.2 kg vep\u0159ov\u00e9ho b\u016f\u010dku100 g kachn\u00edho s\u00e1dlaNa dochucen\u00ed7 g pep\u0159e30 g soli5 g cukru2 g \u010desneku (su\u0161en\u00e9ho)5 g ko\u0159en\u00ed Rabelais15 ml Mei Kwei Lu3 vejce2 cibule (st\u0159edn\u011b velk\u00e9)\t\n\t\n\t\tZ vep\u0159ov\u00e9ho b\u016f\u010dku odstra\u0148te k\u016f\u017ei a nakr\u00e1jejte ho na kostky.Vep\u0159ov\u00fd b\u016f\u010dek umelte spolu s dr\u016fbe\u017e\u00edmi j\u00e1try a cibul\u00ed.Cibule p\u0159ed mlet\u00edm uva\u0159te vcelku v mikrovlnn\u00e9 troub\u011b.Sm\u00edchejte v\u0161echny suroviny krom\u011b vajec a sm\u011bs d\u016fkladn\u011b propracujte.Kachn\u00ed s\u00e1dlo nechte p\u0159i pokojov\u00e9 teplot\u011b, aby se dob\u0159e zapracovalo do sm\u011bsi.Sm\u011bs zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed tak, aby p\u0159il\u00e9hala p\u0159\u00edmo k jej\u00edmu povrchu.Sm\u011bs nechte p\u0159es noc odpo\u010d\u00edvat v lednici.Druh\u00fd den p\u0159idejte vejce a dob\u0159e prom\u00edchejte.N\u00e1doby na terinu napl\u0148te do v\u00fd\u0161ky 2 cm pod okraj.Okraje n\u00e1dob ot\u0159ete \u010distou ut\u011brkou nebo pap\u00edrovou ut\u011brkou namo\u010denou v lihov\u00e9m octu.Teriny sterilujte v autokl\u00e1vu p\u0159i tlaku 10 lbs po dobu 75 minut nebo ve vrouc\u00ed vod\u011b po dobu 3 hodin.Pokud teriny p\u0159ipravujete ve vodn\u00ed l\u00e1zni, p\u0159edeh\u0159ejte troubu na 180 \u00b0C a pe\u010dte p\u0159ibli\u017en\u011b hodinu.Prope\u010den\u00ed zkontrolujte zap\u00edchnut\u00edm \u0161pejle.\t\n\t\n\t\tAutor up\u0159es\u0148uje, \u017ee mu z tohoto receptu nevy\u0161lo p\u0159esn\u011b 9 terin, ale sp\u00ed\u0161e 8 a jedna mal\u00e1\n\t\n\t\n\t\tTerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203091","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=203091"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202141"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}