{"id":7706,"date":"2026-02-06T15:25:49","date_gmt":"2026-02-06T14:25:49","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7706"},"modified":"2026-02-20T17:52:52","modified_gmt":"2026-02-20T16:52:52","slug":"bruschetta-farebny-taliansky-vecer","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/bruschetta-farebny-taliansky-vecer\/","title":{"rendered":"BRUSCHETTA: A COLORFUL ITALIAN NIGHT"},"content":{"rendered":"
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\n\t\t\t\t\t\"Taliansko\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Taliansko na tanieri: Bruschetta, ktor\u00e1 vonia slnkom<\/h2>Recipe by Andrea<\/span>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: predjedlo<\/mark><\/span>Cuisine: taliansko<\/mark><\/span>Difficulty: jednoduch\u00e1<\/mark><\/span><\/div>
    <\/span>Pr\u00edprava<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Opekanie<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/span>\u010das pr\u00edpravy <\/span>

    20<\/p>min\u00fat<\/span><\/div>

    <\/span>Po\u010det porci\u00ed<\/span>

    4-6<\/p>porci\u00ed<\/span><\/div><\/div><\/div>

    Tento recept je pre m\u0148a stelesnen\u00edm \u201eSlan\u00e9ho pote\u0161enia\u201c. Sp\u00e1ja v sebe kr\u00e9mov\u00fa jemnos\u0165 ricotty, sladkos\u0165 zrel\u00fdch paradajok a slan\u00fa noblesu prosciutta. A aby to nebola nuda, pridala som re\u010fkovku, ktor\u00e1 cel\u00e9mu jedlu dod\u00e1 ne\u010dakan\u00fa chrumkavos\u0165 a jemne pikantn\u00fd \u0161mrnc. Je to presne ten typ jedla, ktor\u00e9 priprav\u00edte za p\u00e1r min\u00fat, ale v\u00fdsledok p\u00f4sob\u00ed, akoby ste nad n\u00edm str\u00e1vili cel\u00e9 dopoludnie.<\/p>

    \u010co budeme potrebova\u0165?<\/h3>
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      Z\u00e1klad:<\/strong> Svetl\u00e1 chrumkav\u00e1 bageta, str\u00fa\u010dik cesnaku na potretie, kvalitn\u00fd olivov\u00fd olej.<\/span><\/p><\/li>

    • <\/span>

      Kr\u00e9mov\u00fd z\u00e1klad:<\/strong> \u010cerstv\u00e1 ricotta.<\/span><\/p><\/li>

    • <\/span>

      Paradajkov\u00e1 verzia:<\/strong> Zrel\u00e9 paradajky, \u010derstv\u00e1 bazalka, ru\u017eov\u00e1 so\u013e, \u010dierne korenie.<\/span><\/p><\/li>

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      Verzia s prosciuttom:<\/strong> Pl\u00e1tky prosciutto crudo a \u010derstv\u00e9 re\u010fkovky pre jemn\u00fa pikantnos\u0165 a chrumkavos\u0165.<\/span><\/p><\/li><\/ul><\/div>

      Postup<\/h3>
      • Paradajkov\u00fd z\u00e1klad:<\/strong> Paradajky nakr\u00e1jame na drobn\u00e9 kocky, zmie\u0161ame s natrhanou bazalkou, olivov\u00fdm olejom a \u0161tipkou soli. Nech\u00e1me chv\u00ed\u013eu post\u00e1\u0165, aby sa chute prepojili.<\/li>
      • Pr\u00edprava bagetky:<\/strong> Bagetu nakr\u00e1jame na \u0161ikm\u00e9 pl\u00e1tky a ope\u010dieme ich dochrumkava na panvici, v r\u00fare alebo na grile. E\u0161te tepl\u00e9 pl\u00e1tky z\u013eahka potrieme str\u00fa\u010dikom cesnaku \u2013 dod\u00e1 to t\u00fa spr\u00e1vnu taliansku ar\u00f3mu.<\/li>
      • Vrstvenie:<\/strong> Na ka\u017ed\u00fa hrianku nanesieme bohat\u00fa vrstvu kr\u00e9movej ricotty.<\/li>
      • Fin\u00e1le:<\/strong>
        Na polovicu k\u00faskov navrstv\u00edme pripraven\u00fa paradajkov\u00fa zmes.
        Na druh\u00fa polovicu polo\u017e\u00edme pl\u00e1tok prosciutta a dozdob\u00edme tenk\u00fdmi kolieskami re\u010fkovky a l\u00edstkom bazalky.<\/li>
      • Bodka na z\u00e1ver:<\/strong> V\u0161etko e\u0161te jemne pokvapk\u00e1me olivov\u00fdm olejom, z\u013eahka osol\u00edme a m\u00f4\u017eeme pod\u00e1va\u0165. Ja som si ich e\u0161te posypala nastr\u00fahan\u00fdm parmez\u00e1nom.<\/li><\/ul><\/div>

        Video<\/h3>