{"id":203778,"title":"Vep\u0159ov\u00e1 terina s pist\u00e1ciemi","modified":"2026-11-04T15:05:41+01:00","plain":"Terina z vep\u0159ov\u00e9ho masa a jater s pist\u00e1ciemi, jednoduch\u00e1 na p\u0159\u00edpravu a kr\u00e1sn\u00e1 na \u0159ezu\n\n\n\nP\u0159i kr\u00e1jen\u00ed se v ka\u017ed\u00e9m pl\u00e1tku objev\u00ed kr\u00e1sn\u011b zelen\u00e9, k\u0159upav\u00e9 pist\u00e1cie: vep\u0159ov\u00e1 terina s pist\u00e1ciemi ud\u011bl\u00e1 dojem p\u0159i rodinn\u00e9m ob\u011bd\u011b i p\u0159i slavnostn\u00ed p\u0159\u00edle\u017eitosti. Spojuje jemnost vep\u0159ov\u00e9ho masa a jater s delik\u00e1tn\u00ed chut\u00ed pist\u00e1ci\u00ed v jednoduch\u00e9m receptu, kter\u00fd si p\u0159iprav\u00edte p\u0159edem. Nejt\u011b\u017e\u0161\u00ed je vydr\u017eet 24 hodin, ne\u017e si terina odpo\u010dine v lednici a budete moci ukrojit prvn\u00ed pl\u00e1tek.\n\n\n\nCo je vep\u0159ov\u00e1 terina s pist\u00e1ciemi?\n\n\n\nJe to terina z vep\u0159ov\u00e9 plece, h\u0159betn\u00edho s\u00e1dla a vep\u0159ov\u00fdch jater, spojen\u00e1 ml\u00e9kem, \u0161krobem a vejci a dopln\u011bn\u00e1 neochucen\u00fdmi pist\u00e1ciemi. Sm\u011bs\u00ed o hmotnosti p\u0159ibli\u017en\u011b 3 kg napln\u00edte dv\u011b formy na terinu, kter\u00e9 se pe\u010dou ve vodn\u00ed l\u00e1zni, dokud teplota uvnit\u0159 nedos\u00e1hne 72 \u00b0C.\n\n\n\nB\u011b\u017en\u011b se odli\u0161uje od pa\u0161tiky, kter\u00e1 je jemn\u011bj\u0161\u00ed a kr\u00e9mov\u011bj\u0161\u00ed: terina m\u00e1 hrub\u0161\u00ed a hutn\u011bj\u0161\u00ed strukturu, v n\u00ed\u017e vynikne ka\u017ed\u00e1 surovina.\n\n\n\nZe zp\u016fsobu uchov\u00e1v\u00e1n\u00ed masa slavnostn\u00edm pokrmem\n\n\n\nTerina, pokrm z tradi\u010dn\u00ed uzen\u00e1\u0159sk\u00e9 kuchyn\u011b, pat\u0159\u00ed k francouzsk\u00e9 gastronomii oded\u00e1vna. \u010casto se pod\u00e1v\u00e1 p\u0159i spole\u010dn\u00e9m posezen\u00ed u stolu nebo p\u0159i slavnostn\u00edch p\u0159\u00edle\u017eitostech.\n\n\n\nRecept na pa\u0161tiku z dr\u016fbe\u017e\u00edch jater\n\n\n\nD\u0159\u00edve teriny slou\u017eily k uchov\u00e1v\u00e1n\u00ed masa a k vyu\u017eit\u00ed v\u0161ech jeho \u010d\u00e1st\u00ed, nap\u0159\u00edklad vep\u0159ov\u00fdch jater v tomto receptu nebo zv\u011b\u0159iny v ba\u017eant\u00ed terin\u011b. Vep\u0159ov\u00e1 terina s pist\u00e1ciemi na tuto tradici navazuje s modern\u00edm n\u00e1dechem: pist\u00e1cie p\u0159in\u00e1\u0161ej\u00ed k\u0159upav\u00fd i barevn\u00fd kontrast.\n\n\n\nBa\u017eant\u00ed terina s \u010derven\u00fdm v\u00ednem\n\n\n\nHlavn\u00ed suroviny na vep\u0159ovou terinu s pist\u00e1ciemi\n\n\n\nZ\u00e1klad sm\u011bsi tvo\u0159\u00ed vep\u0159ov\u00e1 plec a h\u0159betn\u00ed s\u00e1dlo, namlet\u00e9 p\u0159es jemnou mlec\u00ed desku. Dopl\u0148uj\u00ed je vep\u0159ov\u00e1 j\u00e1tra, kter\u00e1 se nejprve nechaj\u00ed odmo\u010dit a pot\u00e9 se namelou spole\u010dn\u011b s masem.\n\n\n\nPlnotu\u010dn\u00e9 ml\u00e9ko, bramborov\u00fd \u0161krob a vejce v\u0161e spoj\u00ed. Neochucen\u00e9 pist\u00e1cie, 400 g na dv\u011b teriny, dodaj\u00ed ka\u017ed\u00e9mu pl\u00e1tku kr\u00e1snou zelenou barvu.\n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 klasick\u00e9: jemn\u00e1 s\u016fl, b\u00edl\u00fd pep\u0159, su\u0161en\u00fd mlet\u00fd \u010desnek, sm\u011bs \u010dty\u0159 ko\u0159en\u00ed a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek.\n\n\n\nPraktick\u00e9 rady k p\u0159\u00edprav\u011b\n\n\n\nJ\u00e1tra nechte p\u0159ibli\u017en\u011b 30 minut odmo\u010dit v osolen\u00e9 vod\u011b nebo ml\u00e9ce, vodu podle pot\u0159eby vym\u011b\u0148ujte. Odstran\u00edte tak ne\u010distoty, zejm\u00e9na zbytky krve v j\u00e1trech.\n\n\n\nTento z\u00e1klad se hod\u00ed pro jak\u00e9koli maso. Chu\u0165 m\u016f\u017eete obm\u011bnit rozinkami, vla\u0161sk\u00fdmi o\u0159echy nebo houbami, p\u0159i\u010dem\u017e pom\u011bry ostatn\u00edch surovin ponechte stejn\u00e9.\n\n\n\nT\u00edmto receptem p\u0159isp\u011bla Marie Demeure, ji i jej\u00ed recepty najdete v jej\u00ed skupin\u011b na Facebooku\n\n\n\n\n\n\tVep\u0159ov\u00e1 terina s pist\u00e1ciemi\n\t\t\n\t\t\t\n\t\n\t\tformy na terinu\t\n\t\n\t\t1 kg vep\u0159ov\u00e9 plece (umlet\u00e9 p\u0159es jemnou mlec\u00ed desku)500 g syrov\u00e9ho vep\u0159ov\u00e9ho s\u00e1dla (umlet\u00e9ho p\u0159es jemnou mlec\u00ed desku)500 g vep\u0159ov\u00fdch jater (vymo\u010den\u00fdch, umlet\u00fdch spole\u010dn\u011b s masem)500 ml plnotu\u010dn\u00e9ho ml\u00e9ka80 g bramborov\u00e9ho \u0161krobu3 cel\u00e1 vejce400 g nesolen\u00fdch pist\u00e1ci\u00ed45 g jemn\u00e9 soli6 g b\u00edl\u00e9ho pep\u0159e (mlet\u00e9ho)6 g su\u0161en\u00e9ho mlet\u00e9ho \u010desneku3 g sm\u011bsi \u010dty\u0159 ko\u0159en\u00ed3 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku\t\n\t\n\t\tSm\u00edchejte vep\u0159ovou plec, s\u00e1dlo a vep\u0159ov\u00e1 j\u00e1tra s plnotu\u010dn\u00fdm ml\u00e9kem, bramborov\u00fdm \u0161krobem, vejci a pist\u00e1ciemi.Z\u00edsk\u00e1te +- 3 kg sm\u011bsi.P\u0159idejte s\u016fl, b\u00edl\u00fd pep\u0159, su\u0161en\u00fd mlet\u00fd \u010desnek, sm\u011bs \u010dty\u0159 ko\u0159en\u00ed a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek.Dv\u011b formy na terinu vylo\u017ete tenk\u00fdmi pl\u00e1tky syrov\u00e9ho s\u00e1dla, nebo pokud je nem\u00e1te, vyma\u017ete vnit\u0159ek forem slune\u010dnicov\u00fdm \u010di ara\u0161\u00eddov\u00fdm olejem.Ze sm\u011bsi vytvarujte koule a pak je prudce \u201evho\u010fte\u201c do formy, abyste vytla\u010dili vzduch.Formy napl\u0148te a\u017e po okraj a sm\u011bs dob\u0159e up\u011bchujte.Pokud m\u00e1te vep\u0159ovou tukovou bl\u00e1nu, terinu j\u00ed zakryjte a okraje zastr\u010dte. Jinak povrch navlh\u010dete a dob\u0159e p\u0159itla\u010dte.P\u0159edeh\u0159ejte troubu na 150 \u00b0C.Teriny pe\u010dte ve vodn\u00ed l\u00e1zni p\u0159i 110 \u00b0C, dokud teplota uvnit\u0159 nedos\u00e1hne 72 \u00b0C.Teriny vyndejte z trouby, nechte vychladnout a pak dejte na 24 hodin do lednice.Druh\u00fd den terinu zalijte aspikem a ozdobte.\t\n\t\n\t\tJ\u00e1tra sta\u010d\u00ed namo\u010dit do osolen\u00e9 vody nebo ml\u00e9ka. T\u00edm se odstran\u00ed ne\u010distoty, zejm\u00e9na krev, kter\u00e1 v j\u00e1trech z\u016fstala. Nechte je namo\u010den\u00e1 p\u0159ibli\u017en\u011b 30 minut a podle pot\u0159eby vym\u011b\u0148ujte vodu.\nTento z\u00e1klad m\u016f\u017eete p\u0159ipravit i s jak\u00fdmkoli jin\u00fdm masem a chu\u0165 obm\u011b\u0148ovat p\u0159id\u00e1n\u00edm surovin, jako jsou rozinky, o\u0159echy, houby apod., p\u0159i zachov\u00e1n\u00ed stejn\u00fdch pom\u011br\u016f ostatn\u00edch surovin.\n\t\n\t\n\t\tCharcuterie, TerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203778","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=203778"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203778\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202168"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}