{"id":203126,"title":"Prav\u00e9 rillons z Tours","modified":"2026-11-04T14:54:53+01:00","plain":"Snadn\u00fd recept na slavn\u00e9 rillons z Tours, na kter\u00fdch si pochutn\u00e1te k aperitivu\n\n\n\nVla\u017en\u00fd kousek rillons nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky, sklenka Vouvray a posezen\u00ed u aperitivu hned z\u00edsk\u00e1 jin\u00fd r\u00e1z. Tyto velk\u00e9 kusy konfitovan\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku jsou k\u0159ehk\u00e9 a rozpl\u00fdvaj\u00ed se na jazyku, na povrchu maj\u00ed lehce zkaramelizovanou k\u016fr\u010di\u010dku. Skv\u011ble dopln\u00ed i hlavn\u00ed j\u00eddlo nebo m\u00edchan\u00fd sal\u00e1t. Obyvatel\u00e9 Tours si recept \u017e\u00e1rliv\u011b st\u0159e\u017e\u00ed, p\u0159itom si ho bez pot\u00ed\u017e\u00ed p\u0159iprav\u00edte i doma.\n\n\n\nCo jsou rillons?\n\n\n\nRillons jsou masnou specialitou z Touraine, p\u0159ipravovanou z kostek vep\u0159ov\u00e9ho b\u016f\u010dku pomalu konfitovan\u00fdch ve vlastn\u00edm tuku. Po tepeln\u00e9 \u00faprav\u011b jsou na povrchu lehce hn\u011bd\u00e9 a uvnit\u0159 nar\u016f\u017eov\u011bl\u00e9.\n\n\n\nZrodily se na statc\u00edch v Touraine\n\n\n\nRillons poch\u00e1zej\u00ed ze statk\u016f v Touraine, kde se p\u0159ipravovaly po zabija\u010dce jako zp\u016fsob uchov\u00e1n\u00ed b\u016f\u010dku. Nakr\u00e1jen\u00e9 kousky masa zbaven\u00e9 k\u016f\u017ee se konfitovaly ve vlastn\u00edm tuku. Pot\u00e9 se ukl\u00e1daly do hlin\u011bn\u00fdch n\u00e1dob, pono\u0159en\u00e9 v tuku, ve kter\u00e9m se p\u0159ipravovaly.\n\n\n\nKu\u0159ec\u00ed rillettes jsou dal\u0161\u00edm lahodn\u00fdm pokrmem z konfitovan\u00e9ho masa\n\n\n\nPostup p\u0159\u00edpravy se \u010dasem zdokonaloval. Dnes se rillons dochucuj\u00ed tymi\u00e1nem, bobkov\u00fdm listem, pep\u0159em a n\u011bkdy i trochou b\u00edl\u00e9ho v\u00edna nebo matolinov\u00e9 p\u00e1lenky.\n\n\n\nLi\u0161\u00ed se od rillauds, sv\u00e9 obdoby z Anjou, kter\u00e9 se p\u0159ipravuj\u00ed s k\u016f\u017e\u00ed a maj\u00ed jinou strukturu. Touraine a Anjou tak kolem tohoto konfitovan\u00e9ho vep\u0159ov\u00e9ho masa udr\u017euj\u00ed gurm\u00e1nskou rivalitu.\n\n\n\nHlavn\u00ed suroviny na rillons\n\n\n\nZ\u00e1kladem je p\u011bkn\u011b prorostl\u00fd vep\u0159ov\u00fd b\u016f\u010dek s vyv\u00e1\u017een\u00fdm pom\u011brem libov\u00e9ho masa a tuku. Odstra\u0148te k\u016f\u017ei, aby se maso rozpl\u00fdvalo na jazyku a l\u00e9pe vst\u0159ebalo chut\u011b, i kdy\u017e to nen\u00ed nezbytn\u00e9.\n\n\n\nRecept na dom\u00e1c\u00ed klob\u00e1sy postaru\n\n\n\nKousky masa se konfituj\u00ed v kachn\u00edm tuku nebo vep\u0159ov\u00e9m s\u00e1dle s b\u00edl\u00fdm v\u00ednem Vouvray. Tymi\u00e1n, bobkov\u00fd list a b\u00edl\u00e9 v\u00edno dod\u00e1vaj\u00ed jemn\u00e9 chut\u011b, ani\u017e by p\u0159ebily p\u0159irozenou chu\u0165 masa. Trocha pr\u00e1\u0161kov\u00e9 cikorky dod\u00e1 rillons barvu, ani\u017e by zm\u011bnila jejich chu\u0165.\n\n\n\nZ\u00e1sady p\u0159\u00edpravy poveden\u00fdch rillons\n\n\n\nD\u00edky pomal\u00e9 p\u0159\u00edprav\u011b p\u0159i n\u00edzk\u00e9 teplot\u011b jsou rillons uvnit\u0159 k\u0159ehk\u00e9 a na povrchu lehce zkaramelizovan\u00e9.\n\n\n\nPro uchov\u00e1n\u00ed je pono\u0159te do p\u0159ecezen\u00e9ho tuku, ve kter\u00e9m se p\u0159ipravovaly, a ulo\u017ete do chladu: takto vydr\u017e\u00ed a\u017e 20 dn\u00ed.\n\n\n\n\n\n\tPrav\u00e9 rillons z Tours\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.6 kg vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na 8 kus\u016f o rozm\u011brech 6 x 12 cm)500 ml v\u00edna Vouvray (\u0161umiv\u00e9ho)400 g kachn\u00edho s\u00e1dla (nebo vep\u0159ov\u00e9ho s\u00e1dla)2 l\u017e\u00edce cikorky (v pr\u00e1\u0161ku)1 bobkov\u00fd list3 sn\u00edtky tymi\u00e1nu10 g soli z Gu\u00e9rande (na pot\u0159en\u00ed)3 g \u010dern\u00e9ho pep\u0159e (\u010derstv\u011b mlet\u00e9ho)3 g papri\u010dek piment d\u2019Espelette0.5 l\u017ei\u010dky Patrelle10 g soli z Gu\u00e9rande (na va\u0159en\u00ed)\t\n\t\n\t\tZ kus\u016f b\u016f\u010dku odstra\u0148te k\u016f\u017ei. Rukama do nich vet\u0159ete 10 g soli, rozdrcen\u00fd tymi\u00e1n a bobkov\u00fd list a piment d'Espelette. Kusy vep\u0159ov\u00e9ho masa rozlo\u017ete do m\u00edsy.Ze v\u0161ech stran opep\u0159ete. Zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte 24 hodin odle\u017eet v lednici.V litinov\u00e9m hrnci nebo velk\u00e9 hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte na st\u0159edn\u00edm ohni l\u017e\u00edci kachn\u00edho s\u00e1dla. P\u0159idejte kusy vep\u0159ov\u00e9ho masa a op\u00e9kejte je 5 minut dozlatova.Do hrnce nalijte Vouvray a p\u0159idejte l\u017ei\u010dku Patrelle. P\u0159idejte zbytek kachn\u00edho s\u00e1dla a 10 g soli. P\u0159iklopte, st\u00e1hn\u011bte ohe\u0148 a nechte zvolna probubl\u00e1vat 1 hodinu 30 minut, maso ob\u010das obra\u0165te.P\u0159idejte cikorku a prom\u00edchejte, aby rillons z\u00edskaly barvu, ani\u017e by se zm\u011bnila jejich chu\u0165.Nechte kusy masa konfitovat na m\u00edrn\u00e9m ohni bez pokli\u010dky 2 hodiny a pravideln\u011b je p\u0159el\u00e9vejte s\u00e1dlem.Rillons nechte okapat na m\u0159\u00ed\u017ece a vychladnout, ne\u017e je ulo\u017e\u00edte do chladu.Je\u0161t\u011b vla\u017en\u00e9 s\u00e1dlo p\u0159ece\u010fte p\u0159es s\u00edto do vzduchot\u011bsn\u00e9 n\u00e1doby. P\u0159idejte sklenici studen\u00e9 vody, uzav\u0159ete a ulo\u017ete do lednice.Po n\u011bkolika hodin\u00e1ch odd\u011blte s\u00e1dlo ztuhl\u00e9 na povrchu. Do vrstvy s\u00e1dla ud\u011blejte otvor a vylijte vodu pod n\u00ed.Uchov\u00e1v\u00e1n\u00edRillons naskl\u00e1dejte do zava\u0159ovac\u00ed sklenice, kde je m\u016f\u017eete uchovat a\u017e 20 dn\u00ed. Zalijte je p\u0159ecezen\u00fdm, jen lehce zah\u0159\u00e1t\u00fdm s\u00e1dlem. Uzav\u0159ete a ulo\u017ete do chladu.Pod\u00e1v\u00e1n\u00edRillons nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a pod\u00e1vejte je zastudena k aperitivu nebo ve m\u00edchan\u00e9m sal\u00e1tu. M\u016f\u017eete je j\u00edst i tepl\u00e9, nap\u0159\u00edklad v raj\u010datov\u00e9m kol\u00e1\u010di.\t\n\t\n\t\tUchov\u00e1v\u00e1n\u00ed\nRillons naskl\u00e1dejte do zava\u0159ovac\u00ed sklenice, kde je m\u016f\u017eete uchovat a\u017e 20 dn\u00ed. Zalijte je p\u0159ecezen\u00fdm, jen lehce zah\u0159\u00e1t\u00fdm s\u00e1dlem. Uzav\u0159ete a ulo\u017ete do chladu.\n\t\n\t\n\t\tRillettesFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203126","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=203126"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202171"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}