{"id":206331,"title":"Autentick\u00e1 om\u00e1\u010dka chimichurri","modified":"2026-11-14T19:42:05+01:00","plain":"Argentinsk\u00e1 neva\u0159en\u00e1 om\u00e1\u010dka z hladkolist\u00e9 petr\u017eele, \u010desneku, su\u0161en\u00e9ho oregana a \u010derven\u00e9ho vinn\u00e9ho octa, pod\u00e1van\u00e1 po l\u017e\u00edc\u00edch na grilovan\u00e9 maso.\n\n\n\nMaso pr\u00e1v\u011b sundan\u00e9 z grilu m\u00e1 je\u0161t\u011b sy\u010d\u00edc\u00ed k\u016fr\u010di\u010dku a uprost\u0159ed stolu u\u017e \u010dek\u00e1 miska zelen\u00e9 om\u00e1\u010dky. L\u017e\u00edce chimichurri st\u00e9k\u00e1 po pl\u00e1tku masa: syrov\u00e1 petr\u017eel a \u010desnek, \u0161tiplav\u00fd ocet, \u0161petka chilli a olej, kter\u00fd se m\u00eds\u00ed se \u0161\u0165\u00e1vou z masa. Ka\u017ed\u00fd si p\u0159id\u00e1v\u00e1 p\u0159\u00edmo z misky a p\u0159i \u010dek\u00e1n\u00ed na dal\u0161\u00ed porci si do n\u00ed nam\u00e1\u010d\u00ed kousek chleba. Jakmile ji jednou ochutn\u00e1te, grilovan\u00e9mu masu bez t\u00e9to om\u00e1\u010dky jako by n\u011bco chyb\u011blo.\n\n\n\nZ masa se hod\u00ed hov\u011bz\u00ed pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky\n\n\n\nCo je chimichurri?\n\n\n\nChimichurri je neva\u0159en\u00e1 om\u00e1\u010dka z Argentiny a Uruguaye: hladkolist\u00e1 petr\u017eel a \u010desnek nasekan\u00e9 no\u017eem, su\u0161en\u00e9 oregano, chilli, \u010dern\u00fd pep\u0159, \u010derven\u00fd vinn\u00fd ocet a olivov\u00fd olej se p\u0159id\u00e1vaj\u00ed do z\u00e1kladu z vla\u017en\u00e9 vody a hrubozrnn\u00e9 soli. Om\u00e1\u010dka z\u016fst\u00e1v\u00e1 tekut\u00e1 a bylinky plavou v oleji a octu, tak\u017ee m\u00e1 daleko k hust\u00e9 emulzi, jako je japonsk\u00e1 majon\u00e9za. Podobn\u011b jako antilsk\u00e1 om\u00e1\u010dka chien spol\u00e9h\u00e1 na syrov\u00e9 bylinky a kyselost, kter\u00e9 o\u017eiv\u00ed grilovan\u00e9 pokrmy.\n\n\n\nO p\u016fvodu n\u00e1zvu se st\u00e1le vedou debaty. Nejv\u011brohodn\u011bj\u0161\u00ed vysv\u011btlen\u00ed odkazuje na baskick\u00e9 tximitxurri, co\u017e lze p\u0159elo\u017eit p\u0159ibli\u017en\u011b jako \u201esm\u011bs n\u011bkolika v\u011bc\u00ed\u201c. V\u00fdraz se sem dostal s baskick\u00fdmi p\u0159ist\u011bhovalci na konci 19. stolet\u00ed. Jin\u00e1 hypot\u00e9za ho spojuje s ke\u010du\u00e1n\u0161tinou a p\u0159\u00edb\u011bh o Irovi jm\u00e9nem Jimmy McCurry pat\u0159\u00ed sp\u00ed\u0161e mezi legendy.\n\n\n\nNem\u00e1te na chorip\u00e1n argentinsk\u00e9 chorizo? Poslou\u017e\u00ed i merguez z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOm\u00e1\u010dka zrozen\u00e1 u asada\n\n\n\nV 19. stolet\u00ed \u017eili gau\u010dov\u00e9 v pamp\u011b ze sv\u00fdch st\u00e1d a hov\u011bz\u00ed maso pomalu op\u00e9kali nad ohn\u011bm ze d\u0159eva, co\u017e byl p\u0159edch\u016fdce dne\u0161n\u00edho asada. Neust\u00e1le byli na kon\u00edch a nem\u011bli mo\u017enost uchov\u00e1vat \u010derstv\u00e9 bylinky, proto s sebou vozili su\u0161en\u00e9 z\u00e1soby: oregano, \u010desnek a chilli. Maso pol\u00e9vali jednoduch\u00fdm soln\u00fdm n\u00e1levem z vody a hrubozrnn\u00e9 soli, n\u011bkdy s bobkov\u00fdm listem.\n\n\n\nPozd\u011bji se do tohoto n\u00e1levu p\u0159idal ocet, olej a bylinky a z tekutiny na pol\u00e9v\u00e1n\u00ed masa se stala samostatn\u00e1 dochucovac\u00ed om\u00e1\u010dka. Nikdo nev\u00ed, kdo ji vynalezl ani kdy, a ka\u017ed\u00e1 rodina si st\u0159e\u017e\u00ed svou vlastn\u00ed verzi.\n\n\n\nP\u0159i asadu putuje miska chimichurri mezi m\u00edsami masa a ka\u017ed\u00fd si nab\u00edr\u00e1 s\u00e1m. Ocet vyva\u017euje tu\u010dnost masa vac\u00edo nebo tira de asado a bylinky dopl\u0148uj\u00ed kou\u0159ovou chu\u0165. V Thajsku funguje na stejn\u00e9m principu hov\u011bz\u00ed \u201epla\u010d\u00edc\u00ed tygr\u201c, ke kter\u00e9mu se vedle grilovan\u00e9ho masa pod\u00e1v\u00e1 kysel\u00e1 a p\u00e1liv\u00e1 om\u00e1\u010dka.\n\n\n\nHlavn\u00ed suroviny na chimichurri\n\n\n\n\n\n\n\nZ\u00e1klad om\u00e1\u010dky tvo\u0159\u00ed hladkolist\u00e1 petr\u017eel, na osm porc\u00ed j\u00ed p\u0159ipad\u00e1 60 g. Sek\u00e1 se no\u017eem na drobn\u00e9, jasn\u011b odd\u011blen\u00e9 kousky, proto\u017ee kuchy\u0148sk\u00fd robot listy rozdrt\u00ed a om\u00e1\u010dka pak tmavne a ho\u0159kne. P\u011bt strou\u017ek\u016f syrov\u00e9ho \u010desneku, nasekan\u00fdch stejn\u011b najemno, dod\u00e1v\u00e1 v\u00fdraznou \u0161tiplavost, mnohem ost\u0159ej\u0161\u00ed ne\u017e u sma\u017een\u00e9ho \u010desneku.\n\n\n\nDal\u0161\u00ed zelen\u00e1 om\u00e1\u010dka, tentokr\u00e1t mixovan\u00e1: na\u0161e rukolov\u00e9 pesto\n\n\n\nOregano se pou\u017e\u00edv\u00e1 su\u0161en\u00e9: dod\u00e1v\u00e1 z\u00e1kladn\u00ed prysky\u0159i\u010dn\u00fd t\u00f3n, kter\u00fd je d\u011bdictv\u00edm z\u00e1sob gau\u010d\u016f, a \u010derstv\u00e9 oregano nem\u00e1 stejnou s\u00edlu. Argentinsk\u00e9 aj\u00ed molido je nahrubo mlet\u00e9 chilli, jemn\u011b p\u00e1liv\u00e9 a ovocn\u00e9. Pokud ho nem\u00e1te, poslou\u017e\u00ed chilli vlo\u010dky, u velmi p\u00e1liv\u00fdch ale sni\u017ete mno\u017estv\u00ed na polovinu. Nezam\u011b\u0148ujte ho s chilli ko\u0159en\u00edm, kter\u00e9 je sm\u011bs\u00ed n\u011bkolika druh\u016f ko\u0159en\u00ed.\n\n\n\nSoln\u00fd n\u00e1lev z vla\u017en\u00e9 vody a hrubozrnn\u00e9 soli ochut\u00ed ka\u017ed\u00fd kousek petr\u017eele rovnom\u011brn\u011b. Kyselost dod\u00e1v\u00e1 \u010derven\u00fd vinn\u00fd ocet: dob\u0159e ho nahrad\u00ed b\u00edl\u00fd vinn\u00fd ocet nebo sherry ocet, ale balzamikov\u00fd ocet je p\u0159\u00edli\u0161 sladk\u00fd a r\u00fd\u017eov\u00fd ocet p\u0159\u00edli\u0161 jemn\u00fd. Olivov\u00fd olej v\u0161e propoj\u00ed a zjemn\u00ed ostrost octa.\n\n\n\nZ\u00e1sady p\u0159\u00edpravy dobr\u00e9ho chimichurri\n\n\n\nNejprve p\u0159ipravte soln\u00fd n\u00e1lev, potom do n\u011bj p\u0159idejte bylinky a nakonec olej. Dobr\u00e9 chimichurri st\u00e9k\u00e1 ze l\u017e\u00edce a jsou v n\u011bm jasn\u011b patrn\u00e9 zelen\u00e9 kousky. Pokud bylinky tvo\u0159\u00ed pastu, p\u0159id\u00e1vejte olej po l\u017e\u00edc\u00edch.\n\n\n\nD\u016fle\u017eit\u00e9 je nechat om\u00e1\u010dku odle\u017eet: alespo\u0148 2 hodiny p\u0159i pokojov\u00e9 teplot\u011b nebo p\u0159es noc v lednici, aby se zjemnila chu\u0165 \u010desneku a octa. Om\u00e1\u010dku vyta\u017eenou z lednice nechte p\u0159ed pod\u00e1v\u00e1n\u00edm oh\u0159\u00e1t na pokojovou teplotu, proto\u017ee studen\u00fd olej houstne a tlum\u00ed chut\u011b. P\u0159i ochutn\u00e1n\u00ed na kousku chleba by m\u011bla p\u016fsobit trochu p\u0159esolen\u011b a p\u0159\u00edli\u0161 ost\u0159e: grilovan\u00e9 maso oboj\u00ed zm\u00edrn\u00ed.\n\n\n\nS \u010d\u00edm pod\u00e1vat chimichurri?\n\n\n\nChimichurri se nan\u00e1\u0161\u00ed l\u017e\u00edc\u00ed na u\u017e hotov\u00e9 maso. Pokud ho p\u0159id\u00e1te p\u0159ed tepelnou \u00fapravou, sp\u00e1l\u00ed se a p\u0159ebije chu\u0165 masa, na rozd\u00edl od om\u00e1\u010dky yakiniku, kter\u00e1 slou\u017e\u00ed i jako marin\u00e1da. Hod\u00ed se k chorip\u00e1nu, sendvi\u010di s grilovanou klob\u00e1sou, ke grilovan\u00e9mu s\u00fdru provoleta, k vep\u0159ov\u00e9 panence z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo k pe\u010den\u00fdm brambor\u00e1m.\n\n\n\nK drobn\u00fdm brambor\u00e1m z horkovzdu\u0161n\u00e9 frit\u00e9zy sta\u010d\u00ed jedna l\u017e\u00edce\n\n\n\nChimichurri m\u016f\u017eete p\u0159el\u00edt tak\u00e9 lilky z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo cukety z horkovzdu\u0161n\u00e9 frit\u00e9zy hned po dope\u010den\u00ed. V uzav\u0159en\u00e9 sklenici pod vrstvou oleje vydr\u017e\u00ed v lednici 2 t\u00fddny, petr\u017eel ale p\u0159ibli\u017en\u011b po \u010dty\u0159ech dnech ztr\u00e1c\u00ed svou syt\u011b zelenou barvu. Ve formi\u010dce na led ho m\u016f\u017eete zmrazit na 3 m\u011bs\u00edce.\n\n\n\n\n\n\tPrav\u00e1 om\u00e1\u010dka chimichurri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSlan\u00fd n\u00e1lev60 ml vody (vla\u017en\u00e9)2 l\u017ei\u010dky hrubozrnn\u00e9 soli120 ml \u010derven\u00e9ho vinn\u00e9ho octaBylinky a olej60 g petr\u017eele (hladkolist\u00e9)5 strou\u017ek\u016f \u010desneku2 l\u017e\u00edce oregana (su\u0161en\u00e9ho)2 l\u017ei\u010dky chilli (vlo\u010dek nebo aj\u00ed molido)1 l\u017ei\u010dka pep\u0159e (\u010dern\u00e9ho)200 ml olivov\u00e9ho olejeOdle\u017een\u00ed a dochucen\u00ed1 l\u00edstek bobkov\u00e9ho listu, (voliteln\u011b)\t\n\t\n\t\tSlan\u00fd n\u00e1levNalijte vla\u017enou vodu do misky.P\u0159idejte hrubozrnnou s\u016fl.M\u00edchejte, dokud se s\u016fl nerozpust\u00ed a p\u0159i m\u00edch\u00e1n\u00ed u\u017e na dn\u011b misky neuc\u00edt\u00edte \u017e\u00e1dn\u00e1 zrn\u00ed\u010dka.P\u0159idejte \u010derven\u00fd vinn\u00fd ocet: slan\u00fd n\u00e1lev se p\u0159ipravuje jako prvn\u00ed, proto\u017ee rovnom\u011brn\u011b ochut\u00ed ka\u017ed\u00fd l\u00edstek.Bylinky a olejPetr\u017eel nasekejte najemno dob\u0159e nabrou\u0161en\u00fdm no\u017eem, nikdy v kuchy\u0148sk\u00e9m robotu. Jednotliv\u00e9 kousky mus\u00ed z\u016fstat odd\u011blen\u00e9, nesm\u00ed vzniknout mokr\u00e1 zelen\u00e1 pasta.Stejn\u011b najemno nasekejte \u010desnek.Zkontrolujte, \u017ee prk\u00e9nko v\u00fdrazn\u011b von\u00ed po petr\u017eeli a \u010desneku a \u017ee petr\u017eel m\u00e1 st\u00e1le podobu l\u00edstk\u016f, nen\u00ed rozdrcen\u00e1 ani ztmavl\u00e1.Do slan\u00e9ho n\u00e1levu p\u0159idejte petr\u017eel, \u010desnek, su\u0161en\u00e9 oregano, chilli a \u010dern\u00fd pep\u0159.Prom\u00edchejte, aby se bylinky v n\u00e1levu rovnom\u011brn\u011b rozpt\u00fdlily.P\u0159ilijte olivov\u00fd olej.Znovu prom\u00edchejte: bylinky mus\u00ed v tekutin\u011b voln\u011b plavat.Pokud se bylinky shlukuj\u00ed do pasty, p\u0159id\u00e1vejte po l\u017e\u00edc\u00edch olej, dokud om\u00e1\u010dka nebude st\u00e9kat ze l\u017e\u00edce.Odle\u017een\u00ed a dochucen\u00edPokud pou\u017e\u00edv\u00e1te bobkov\u00fd list, p\u0159idejte ho.Misku p\u0159ikryjte.Nechte odle\u017eet alespo\u0148 2 hodiny p\u0159i pokojov\u00e9 teplot\u011b nebo p\u0159es noc v lednici: odle\u017een\u00ed zjemn\u00ed ostrou chu\u0165 syrov\u00e9ho \u010desneku a octa.Om\u00e1\u010dka je hotov\u00e1, kdy\u017e olej nad bylinkami z\u00edsk\u00e1 nazelenal\u00fd odst\u00edn a ocet u\u017e ne\u0161t\u00edpe v krku.Pokud om\u00e1\u010dka odpo\u010d\u00edvala v lednici, nechte ji p\u0159ed pod\u00e1v\u00e1n\u00edm doj\u00edt na pokojovou teplotu: studen\u00fd olej je hust\u00fd a tlum\u00ed chut\u011b.Om\u00e1\u010dku prom\u00edchejte.Ochutnejte ji na kousku chleba, ne p\u0159\u00edmo ze l\u017e\u00edce.Podle pot\u0159eby p\u0159idejte s\u016fl, ocet nebo olej: samotn\u00e1 om\u00e1\u010dka by m\u011bla p\u016fsobit trochu p\u0159esolen\u011b a ost\u0159e, proto\u017ee grilovan\u00e9 maso oboj\u00ed vst\u0159eb\u00e1.\t\n\t\n\t\tV\u0161echno se kr\u00e1j\u00ed no\u017eem: \u010depele kuchy\u0148sk\u00e9ho robotu l\u00edstky pohmo\u017ed\u00ed a om\u00e1\u010dka ztmavne a zho\u0159kne. \u0160patn\u011b nabrou\u0161en\u00fd n\u016f\u017e m\u00edsto kr\u00e1jen\u00ed drt\u00ed a v\u00fdsledek je stejn\u00fd. Oregano mus\u00ed b\u00fdt su\u0161en\u00e9, ne \u010derstv\u00e9: pr\u00e1v\u011b ono dod\u00e1v\u00e1 z\u00e1kladn\u00ed prysky\u0159i\u010dn\u00fd t\u00f3n.\nOdle\u017een\u00ed nelze vynechat: chimichurri pod\u00e1van\u00e9 hned po sm\u00edch\u00e1n\u00ed m\u00e1 p\u0159\u00edli\u0161 ostrou chu\u0165. Po odle\u017een\u00ed pot\u0159ebuje m\u00e9n\u011b soli, ne\u017e byste \u010dekali: p\u0159ed dochucen\u00edm znovu ochutnejte.\nN\u00e1hrady: \u010derven\u00fd vinn\u00fd ocet m\u016f\u017eete nahradit b\u00edl\u00fdm vinn\u00fdm octem, sherry octem nebo sm\u011bs\u00ed octa a citronov\u00e9 \u0161\u0165\u00e1vy v pom\u011bru p\u016fl na p\u016fl. Vyhn\u011bte se balzamikov\u00e9mu octu, kter\u00fd je p\u0159\u00edli\u0161 sladk\u00fd, a r\u00fd\u017eov\u00e9mu octu, kter\u00fd je p\u0159\u00edli\u0161 jemn\u00fd.\nArgentinsk\u00e9 aj\u00ed molido je nahrubo mlet\u00e9 chilli s jemnou p\u00e1livost\u00ed a ovocnou chut\u00ed; pokud ho nem\u00e1te, pou\u017eijte chilli vlo\u010dky nebo 1 l\u017ei\u010dku sladk\u00e9 papriky se \u0161petkou kajensk\u00e9ho pep\u0159e. U velmi p\u00e1liv\u00fdch vlo\u010dek sni\u017ete mno\u017estv\u00ed na polovinu: chimichurri nem\u00e1 p\u00e1lit jako ohe\u0148.\nMal\u00e1 hrst koriandru p\u0159idan\u00e1 k petr\u017eeli nen\u00ed v Argentin\u011b tradi\u010dn\u00ed, ale v Uruguayi je b\u011b\u017en\u00e1; nikdy j\u00edm nenahrazujte v\u0161echnu petr\u017eel, ta tvo\u0159\u00ed z\u00e1klad om\u00e1\u010dky.\nSkladov\u00e1n\u00ed: v lednici v uzav\u0159en\u00e9 sklenici pod vrstvou oleje, kter\u00e1 br\u00e1n\u00ed \u010dern\u00e1n\u00ed petr\u017eele, vydr\u017e\u00ed 2 t\u00fddny. B\u011bhem prvn\u00edch dn\u016f z\u00edsk\u00e1v\u00e1 chu\u0165 na hloubce, ale petr\u017eel p\u0159ibli\u017en\u011b po \u010dty\u0159ech dnech ztr\u00e1c\u00ed jasn\u011b zelenou barvu. Om\u00e1\u010dku m\u016f\u017eete zmrazit ve formi\u010dk\u00e1ch na led na 3 m\u011bs\u00edce; rozmrazen\u00e9 kostky se hod\u00ed do du\u0161en\u00fdch j\u00eddel, maj\u00ed v\u0161ak m\u011bk\u010d\u00ed konzistenci ne\u017e \u010derstv\u00e1 om\u00e1\u010dka.\nChimichurri rojo s v\u011bt\u0161\u00edm mno\u017estv\u00edm sladk\u00e9 papriky a aj\u00ed molido je b\u011b\u017enou variantou na severoz\u00e1pad\u011b Argentiny a v Uruguayi.\n\t\n\t\n\t\tSauceArgentine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206331","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=206331"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206331\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/205856"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=206331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=206331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=206331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}