SLANÉ POTEŠENIE – Môj voňavý svet… https://podpomarancom.sk/en Wed, 20 May 2026 14:49:18 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://podpomarancom.sk/wp-content/uploads/2026/01/cropped-Logo-pod-pomarancom-biele-1-32x32.jpeg SLANÉ POTEŠENIE – Môj voňavý svet… https://podpomarancom.sk/en 32 32 Naše Cannelloni https://podpomarancom.sk/en/nase-cannelloni/ Wed, 20 May 2026 14:42:58 +0000 https://podpomarancom.sk/?p=8143
Poctivé domáce Cannelloni
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Honest Homemade Cannelloni

Recipe by AndreaCourse: Main CourseCuisine: ItalianDifficulty: medium
Servings

6

Servings
Prep Time

15

minutes
Cook Time

20

minutes
Baking time 220°

25

minút
Baking time 220°

15

minút

Ingredients
Meat filling:

  • 800 g minced meat (pork and beef mix)

  • 1 red onion

  • 2 garlic cloves

  • 1 carrot

  • a small piece of celery

  • 100 ml dry wine

  • 2 tbsp tomato paste

  • grated Parmesan

  • olive oil

  • salt, black pepper, nutmeg, oregano, fresh basil, Italian seasoning blend

  • Homemade Tomato Sauce

  • 500 ml tomato puree

  • 200 ml water/stock

  • 1 red onion

  • 2 garlic cloves

  • a knob of butter to soften

  • To season / For taste: a pinch of sugar, salt, black pepper, basil, Italian seasoning blend

  • Béchamel sauce

  • 50 g butter

  • 50 g all-purpose flour

  • 500 ml milk

  • grated Parmesan

  • Spices / Seasoning: salt, black pepper, nutmeg

  • To finish :

  • 1 pack of Cannelloni tubes (250g)

  • parmesan for sprinkling

Instructions

  • 🥣 Meat Filling: Sauté finely chopped red onion, grated carrot, and a piece of celery in olive oil. Add the minced meat and sear it thoroughly. Season with salt, pepper, nutmeg, oregano, and fresh basil. Pour in the dry wine and let it evaporate. Finally, stir in the tomato paste, crushed garlic, and a handful of grated parmesan for a perfect richness of flavor.
    Let the mixture cool down and use it to fill the tubes.
  • 🍅 Tomato Sauce: In a pot with oil, sauté the chopped red onion and garlic until translucent. Pour in the tomato puree and add 2 dcl of water. Season with the Italian seasoning blend, salt, black pepper, and fresh basil. Let it simmer briefly, then blend the sauce with a hand blender and strain it through a sieve until perfectly smooth. Adjust the taste with a pinch of sugar and, right at the end, stir in a piece of butter to soften.
  • 🥛 Béchamel Sauce: In a smaller pot, melt the butter and add the all-purpose flour to create a light roux. Whisking continuously, gradually pour in the milk to prevent any lumps from forming. Season with salt and pepper (white pepper is preferred) and cook until thickened. Once removed from the heat, stir in a handful of grated parmesan.
  • ✨ Assembly and Baking: Spread a layer of béchamel and tomato sauce onto the bottom of a baking dish, and arrange the filled tubes tightly next to each other. I used a deeper baking dish and made two layers. Generously pour the remaining béchamel and tomato sauce over the filled tubes, and top with a sprinkle of parmesan.
  • 🔥 Cover the baking dish and bake in an oven preheated to 220 °C for approximately 25 minutes. Then uncover, reduce the temperature to 200 °C, and bake for an additional 15 minutes until the top turns a beautiful golden brown and the cheese is bubbling. If you don't have a covered baking dish, you can bake it on a baking sheet covered with aluminum foil.

Video

Notes

  • The easiest way to fill them: Let the meat mixture cool down a bit and fill the tubes from both sides using a small spoon. It’s quick and clean!

🍊 Arančínikove tipy pre dokonalý výsledok

  • Trubičky netreba predvárať: Cannelloni plníme úplne suché. Práve preto je dôležité, aby paradajková omáčka aj bešamel boli o niečo tekutejšie – cestoviny do seba počas pečenia nasajú vlhkosť a zostanu neskutočne šťavnaté a mäkké.
  • Wine works wonders: When adding wine to the meat, use a truly dry wine. The alcohol will evaporate, but it leaves behind a deep, complex flavor that elevates a homemade ragù to a restaurant level.

]]> Slovakíni https://podpomarancom.sk/en/slovakini/ Mon, 30 Mar 2026 13:51:31 +0000 https://podpomarancom.sk/?p=8010
Arančíni po našom...
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Slovak-style Arancini…

Recipe by AndreaCourse: Lunch, Dinner:Cuisine: Slovak-Sicilian Fusion:Difficulty: Medium (requires patience when shaping)
Servings

8

Servings
Prep Time

1

hour 

🛒 Ingrediencie

  • Base:

  • 500 g rice (ideally Arborio, but we mastered it beautifully even with long-grain)

  • A pinch of saffron (for color and aroma) / if you don't have any, no worries

  • Salt

  • 2 eggs (as an important "insurance" binder for the rice, since I didn't have Arborio at home, just to make sure the balls hold together)

  • 50 g grated hard cheese (Parmesan or Oštiepok)

  • Filling:

  • 250 g of high-quality bryndza (Slovak sheep cheese)

  • 100 – 150g bacon (fried until crispy)

  • Fresh chives

  • A splash of rendered bacon fat (for better flavor)

  • Coating and frying:

  • Pastella: all-purpose flour + water (consistency of a thinner pancake batter)

  • Breadcrumbs

  • Vegetable oil for frying

👨‍🍳 Postup prípravy

  • Rice Preparation (The Key to Success)
    Cook the rice in salted water with saffron until tender (it should be slightly sticky). Spread the cooked rice onto a baking sheet and let it cool down completely. Work the eggs and grated cheese into the cold rice. Mix thoroughly with your hands until the rice holds its shape.
  • Slovakíni filling
    Finely dice the bacon and fry until crispy. In a bowl, mix the bryndza, crispy bacon, chopped chives, and a teaspoon of the bacon fat. Create a thick, compact mixture. Place the balls in the freezer for 10 minutes; it makes them much easier to work with afterwards.
  • Manufactory: Shaping the balls
    Wet your hands with lukewarm water. Take a portion of rice in your palm (about the size of a lemon), make a deep well in it, and place a teaspoon of the bryndza filling inside. Carefully close it up and shape it in your palms into a firm, smooth ball with no cracks.
    Alternatively, take half a lemon's worth of rice, shape it in your palm, make a well, insert a small ball of filling, cover it with the second half of the rice, and shape into a ball.
    Tip for foodies: For a more dramatic effect, you can also shape them into cones (Catania style).
  • The Pastella and Breadcrumbs Bath
    Dip each ball into the pastella (flour and water mixture) and then coat it thoroughly in breadcrumbs. This "armor" ensures that the filling won't leak out and the crust will be extra crispy.
  • Frying to Golden Perfection
    Heat a generous amount of oil in a pot. Fry the arancini in batches until golden brown (approx. 3–5 minutes). Place the finished balls onto a paper towel to remove excess fat.

Video

Notes

  • Môžeme jesť aj štýl „street food“, iba guľku bez ničoho, prípadne s dipom. Alebo si môžete z toho urobiť chutný obed či večeru s paradajkovou, syrovou, hubovou omáčkou. Ja som použila paradajkovú – u nás frčí najviac – deti-poznáte to 🙂 a troška kyslej smotany na zjemnenie ku omáčke. Hotovo..a aj jednoduché jedlo môže vyzerať, ale aj chutiť ako z profi reštaurácie.

🍊Arancinik's tips for perfect Slovakíni:

  • 1. Ryžová poistka 🍚
  • Chladnutie je základ: Ryžu nikdy netvarujte teplú. Musí byť úplne studená, vtedy škrob funguje ako najlepšie lepidlo.
  • An egg is not a sin: If you aren't using Arborio rice, an egg in the rice will save your neck. Without it, long-grain rice will break apart into a thousand pieces in the oil.
  • 2. Tajomstvo chrumkavého panciera 🛡
  • Forget the triple coating: The classic triple coating (flour-egg-breadcrumbs) is too heavy for arancini. Pastella (flour + water) creates a thin film that the breadcrumbs literally "glue" to, creating that famous glass-like crunch when you bite into it.
  • 3.Plnka s charakterom 🧀
  • Place the bryndza filling in the freezer for 10–15 minutes. It will be much easier to work with, and it will stay creamy in the center of the rice for longer while the crust is frying.
  • Bacon infusion: Don't skip that teaspoon of rendered bacon fat in the bryndza! It is a flavor carrier that connects the bryndza with the rice from the inside.
]]> Maďarská klasika s talianskym šmrncom https://podpomarancom.sk/en/madarska-klasika-s-talianskym-smrncom/ Sun, 15 Feb 2026 16:33:24 +0000 https://podpomarancom.sk/?p=7720
Langoše
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Lángos (Fried Dough)

Recipe by AndreaCourse: Savory Snack / Main CourseCuisine: Central European with an Italian TwistDifficulty: Easy
Number of pieces

10

-12kusov
Preparation + Proofing

1

hour 

20

minutes
Frying

15

minutes

Forget about greasy lángos from the fair. Today, we will prepare a version together that is as fluffy as a cloud, and instead of classic ketchup, it is adorned with fresh arugula, fragrant prosciutto, and parmesan shavings. It is exactly the type of "Savory Pleasure" that you will fall in love with from the very first bite.

Ingredients for the dough:

  • 1 kg smooth flour (all-purpose/bread flour)

  • 1 fresh yeast cube / 2 packets of dry yeast (usually one packet per 500 g of flour)

  • A pinch of sugar for the yeast starter

  • 400–500 ml vlažného mlieka

  • 1–2 teaspoons of salt

  • 200 g of sour cream

  • 2 tablespoons of olive oil

  • Ingredients for the "Italian" topping:

  • Base: Water, pressed garlic, and a pinch of salt (for brushing), sour cream, tomato paste (whatever you prefer 🙂 )

  • Freshness: A handful of arugula and sliced tomatoes.

  • Italian touch: Delicate slices of prosciutto, spicy salami, and shavings of parmesan or another hard cheese.

Instructions

  • Starter and dough: Prepare a yeast starter from the lukewarm milk, sugar, and yeast. Add the salt, sour cream, olive oil, and the risen starter to the flour. Knead into a smooth, slightly sticky dough and let it rise thoroughly in a warm place (approx. 40-50 minutes).
  • Shaping: Shape the risen dough into neat little buns with oiled hands, place them on a baking sheet, and let them rest for a little longer under a kitchen towel.
  • Frying: Gently stretch the dough buns into the shape of a lángos and fry in hot oil on both sides until golden brown.
  • Garlic bath: Brush the lángos generously with the prepared garlic water while it is still hot (immediately after removing it from the oil). This gives the dough a wonderful aroma and keeps it succulent.
  • Layering: Layer the fresh arugula, tomatoes, prosciutto slices, and salami on top of the prepared base.
  • Conclusion: Crown the whole creation with cheese shavings.

Video

Notes

  • Salt and yeast are like fire and water—they do not like direct contact.
    When making the dough, mix the salt into the flour first and only then add the yeast starter. If you were to pour the salt directly onto the yeast, it could "kill" it, and instead of fluffy clouds, our lángos would turn out like hard shoe soles. And we wouldn't want to do that to our Italian-Slovak experiment, would we?

Arančínik's Tip: 🍊 If you want to elevate the flavor, lightly toast the baguette slices with a drizzle of citrus-infused olive oil—it perfectly captures the essence of Sicily and adds a bright, zesty aroma that pairs beautifully with the creamy ricotta.

If you want the lángos to truly "sing," do this one thing: Prepare the garlic water at least 30 minutes in advance. 🧄💧

When the pressed garlic sits in the salted water, it releases all its essential oils and creates a thoroughly aromatic emulsion. And most importantly—brush the lángos immediately after removing it from the oil while it is still hot. That is when the pores of the dough open up and absorb that garlic flavor deep inside, while the surface remains crispy.

And if you want to be a total "pro," put just a few drops of high-quality olive oil under the prosciutto—it beautifully connects those Italian flavors! ✨

]]> Bruschetta: Farebný taliansky večer https://podpomarancom.sk/en/bruschetta-farebny-taliansky-vecer/ Fri, 06 Feb 2026 14:25:49 +0000 https://podpomarancom.sk/?p=7706
Taliansko na tanieri: Bruschetta, ktorá vonia slnkom
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Tastes of Italy: Bruschetta that smells of sunshine

Recipe by AndreaCourse: AppetizerCuisine: ItalyDifficulty: Easy
Prep time

15

minutes
Toasting

5

minutes
Prep time

20

minút
Servings

4-6

Servings

This dish is the embodiment of "Salty Delight." It perfectly balances the creamy delicacy of ricotta, the natural sweetness of ripe tomatoes, and the salty nobility of prosciutto. To keep things exciting, I’ve added radish, which brings an unexpected crunch and a subtle, spicy kick to the dish. It is the type of meal you can prepare in mere minutes, but the result feels as if you spent the entire morning perfecting it.

What You'll Need

  • Base: Light crispy baguette, a clove of garlic for rubbing, high-quality olive oil.

  • Creamy base: Ricotta, a drizzle of extra virgin olive oil, a pinch of sea salt and freshly ground black pepper. Creamy base: Fresh ricotta, a drizzle of extra virgin olive oil, a pinch of sea salt, and freshly ground black pepper.

  • Tomato version: Ripe tomatoes, fresh basil, pink salt, black pepper.

  • Prosciutto version: Prosciutto crudo slices and fresh radishes for a subtle spiciness and crunch.

Instructions

  • Paradajkový základ: Paradajky nakrájame na drobné kocky, zmiešame s natrhanou bazalkou, olivovým olejom a štipkou soli. Necháme chvíľu postáť, aby sa chute prepojili.
  • Baguette preparation: Slice the baguette at an angle and toast until crispy in a pan, oven, or on the grill. While still warm, lightly rub each slice with a garlic clove—this adds that authentic Italian aroma.
  • Assembly: Spread a generous layer of creamy ricotta onto each piece of toasted bread.
  • Finishing: Top half of the slices with the prepared tomato mixture. Top the other half with a slice of prosciutto, then garnish with thin radish slices and a fresh basil leaf.
  • Final touch: Drizzle everything with a little olive oil, lightly sprinkle with salt, and serve. I also topped mine with some grated Parmesan cheese.

Video

Notes

  • Yield: A 40 cm baguette will yield approximately 20 to 24 crispy bruschette. Servings: * As an appetizer (3–4 pieces per person): serves 6. * As a light lunch (5–6 pieces per person): serves 4.

Arančínik's Tip: 🍊 If you want to elevate the flavor, lightly toast the baguette slices with a drizzle of citrus-infused olive oil—it perfectly captures the essence of Sicily and adds a bright, zesty aroma that pairs beautifully with the creamy ricotta.

Arančínik's Secret: Rub the garlic onto the bread only after toasting! The rough surface of the toasted baguette acts like a grater—the garlic infuses perfectly without the overpowering smell that comes from baking it. 🧄✨

Pro Tip: Place the diced tomatoes in a sieve, lightly salt them, and let them drain for 5–10 minutes. This removes excess liquid, preventing your baguette from becoming soggy.

Sicilian Touch: For an authentic Sicilian flair, stir a few drops of lemon juice or a little freshly grated lemon zest into the ricotta. That burst of freshness paired with the savory prosciutto and spicy radish? It’s pure culinary magic! 🍋

]]> Pizza á la „mama v akcii“ https://podpomarancom.sk/en/pizza-ala-mama-v-akcii/ Fri, 30 Jan 2026 18:45:39 +0000 https://podpomarancom.sk/?p=7566

Pizza á la "mama v akcii"
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PIZZA Á LA "MOM IN ACTION"

Recipe by AndreaCourse: Main CourseCuisine: TalianskoDifficulty: ľahká až stredná
Čas kysnutia

60

minút
Čas pečenia

15-17

minút
Počet porcíí

1

pizza
Teplota pečenia

250°

stupňov

„Zabudnite na mrazené polotovary a poďme spolu s Arančínikom vykúzliť tú najlepšiu domácu pizzu, akú ste kedy jedli! Ukážem vám, ako z pár surovín pripraviť cesto, ktoré bude voňať ako z talianskej pizzérie a vaše deti vám zaň budú bozkávať ruky.“

Ingredients for the dough:

  • Hladká múka: 300 g

  • Vlažná voda: 180 ml (časť z nej použijete na kvások)

  • Čerstvé droždie: 10 – 12 g (približne 1/4 kocky)

  • Soľ: 1 kopcovitá čajová lyžička

  • Cukor: 1/2 čajovej lyžičky (do kvásku)

  • Olivový olej: 1,5 polievkovej lyžice

  • Ingredience na oblohu:

  • Paradajkové pyré (základ)

  • Mozzarella (pre vláčnosť a ťahavosť)

  • Cheddar (pre peknú farbu a krémovosť)

  • Niva (pre výraznú, korenistú chuť)

  • Pecorino (na jemné posypanie pre slanosť a arómu)

  • „Po upečení“

  • Prosciutto (napr. parmská šunka alebo crudo)

  • Čerstvá rukola

  • Cherry paradajky (prekrojené na polovicu)

  • Hobliny parmezánu (alebo Grana Padano)

  • Extra panenský olivový olej na pokvapkanie

Instructions

  • Príprava kvásku: Do misky rozdrobíme čerstvé droždie, pridáme cukor a zalejeme malým množstvom vlažnej vody (odobranej z celkového množstva). Premiešame a necháme na teplom mieste cca 10 – 15 minút vykysnúť, kým sa nevytvorí pena.
  • Miesenie cesta: Do veľkej misy preosejeme múku, pridáme soľ, olivový olej, pripravený kvások a zvyšok vlažnej vody. Vypracujeme hladké a pružné cesto, ktoré sa nelepí na steny misy.
  • Prvé kysnutie: Cesto vyformujeme do bochníka, poprášime múkou, prikryjeme čistou utierkou a necháme na teplom mieste kysnúť aspoň 60 minút.
  • Tvarovanie bez valčeka: Vykysnuté cesto opatrne preložíme na pomúčenú dosku. Pozor, nepoužívame valček! Prstami jemne potláčame od stredu smerom k okrajom, čím vzduch vyženieme do krajov, aby boli po upečení krásne vysoké a nadýchané.
  • Prenesenie na plech: Keď máme vytvorený pekný kruh s priemerom cca 32 cm, opatrne ho preložíme na pripravený plech.
  • Finálne zdobenie: Keď je cesto na plechu, potrieme ho podľa chuti buď paradajkovým pretlakom (ochuteným štipkou soli a bazalky), alebo kyslou smotanou. Na vrch poukladáme ingrediencie podľa vlastnej fantázie – šunku, syr, olivy či kukuricu.
  • Pečenie: Pizzu vložíme do vopred vyhriatej rúry na 250 °C a pečieme približne 15 – 17 minút, kým okraje nie sú zlatisté a chrumkavé. Každá rúra je naozaj iná a inak pečie. Moja rúra je do 300°, takže ja využívam max.teplotu a do tých 15 minút je hotová.
  • Finálna úprava: Upečenú pizzu vytiahneme z rúry. Ešte na horúcu pizzu rovnomerne rozložíme plátky prosciutta, posypeme čerstvou rukolou a cherry paradajkami. Nakoniec pridáme hobliny parmezánu a celú pizzu zľahka pokvapkáme kvalitným olivovým olejom. Ihneď podávame.

Video

Notes

  • 💡 Moje tipy pre vaše „Perfetto“ výsledky:
    „Tento recept berte skôr ako inšpiráciu a cestu k vašej vlastnej dokonalej pizzi. Každá múka „pije“ vodu inak a každá kuchyňa má inú vlhkosť či teplotu. Preto sa nebojte počúvať svoje ruky:
    Ak je cesto príliš tuhé a ťažko sa s ním pracuje, nebojte sa priliať trošku vlažnej vody.
    Ak je cesto príliš lepivé a redšie, jednoducho prisypte štipku múky.
    Varenie je radosť a experiment. Skúšajte, meňte oblohy a nehnevajte sa na seba, ak prvá pizza nebude vyzerať ako z časopisu. Hlavné je, že bude upečená s láskou. Skúšajte to znova a znova, kým nepoviete: Perfetto!

Arančínikov „syrový“ postreh: 🍊

„Mamma mia, to je ale kombinácia! Cheddar síce nie je pôvodom zo Sicílie, ale k pizzi sa hodí fantasticky, lebo sa krásne topí. Ak by ste chceli byť úplne ‚talianska‘, môžete niekedy Cheddar vymeniť za Provolone or Gorgonzolu, ale s touto zostavou to bude u vás doma rozvoniavať ako v najlepšej pizzérii v Taormíne! “

]]>