{"id":8010,"date":"2026-03-30T15:51:31","date_gmt":"2026-03-30T13:51:31","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=8010"},"modified":"2026-03-30T18:11:57","modified_gmt":"2026-03-30T16:11:57","slug":"slovakini","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/slovakini\/","title":{"rendered":"Slovak\u00edni"},"content":{"rendered":"
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\n\t\t\t\t\t\"Aran\u010d\u00edni\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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Aran\u010d\u00edni po na\u0161om…<\/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: obed, ve\u010dera<\/mark><\/span>Cuisine: Slovensko-sic\u00edlska fusion<\/mark><\/span>Difficulty: Stredn\u00e1 (vy\u017eaduje trpezlivos\u0165 pri tvarovan\u00ed)<\/mark><\/span><\/div>
    <\/span>Porcie<\/span>

    8<\/p>porci\u00ed<\/span><\/div>

    <\/span>\u010cas pr\u00edpravy<\/span>

    1<\/p>hour <\/span><\/div><\/div><\/div>

    \ud83d\uded2 Ingrediencie<\/h3>
    • <\/span>

      Z\u00e1klad:<\/span><\/p><\/li>

    • <\/span>

      500 g ry\u017ee (ide\u00e1lne Arborio, ale zvl\u00e1dli sme to majstrovsky aj s dlhozrnnou)<\/span><\/p><\/li>

    • <\/span>

      \u0160tipka \u0161afranu (pre farbu a ar\u00f3mu) \/ ke\u010f nem\u00e1te ni\u010d sa nedeje<\/span><\/p><\/li>

    • <\/span>

      So\u013e<\/span><\/p><\/li>

    • <\/span>

      2 vaj\u00ed\u010dka (ako d\u00f4le\u017eit\u00e9 „poistn\u00e9“ spojivo do ry\u017ee, ke\u010f\u017ee som nemala doma Arborio, tak pre istou, aby gu\u013eky dr\u017eali pokope)<\/span><\/p><\/li>

    • <\/span>

      50 g nastr\u00fahan\u00e9ho tvrd\u00e9ho syra (parmez\u00e1n alebo o\u0161tiepok)<\/span><\/p><\/li>

    • <\/strong>Plnka :<\/strong><\/li>
    • <\/span>

      250 g kvalitnej bryndze<\/span><\/p><\/li>

    • <\/span>

      100 – 150g slaninky (vype\u010denej na chrumkavo)<\/span><\/p><\/li>

    • <\/span>

      \u010cerstv\u00e1 pa\u017e\u00edtka<\/span><\/p><\/li>

    • <\/span>

      Kvapka vype\u010denej masti zo slaninky (pre lep\u0161iu chu\u0165)<\/span><\/p><\/li>

    • <\/strong>Obal a sma\u017eenie:<\/strong><\/li>
    • <\/span>

      Pastella:<\/strong> hladk\u00e1 m\u00faka + voda (konzistencia red\u0161ieho palacinkov\u00e9ho cesta)<\/span><\/p><\/li>

    • <\/span>

      Str\u00fahanka<\/span><\/p><\/li>

    • <\/span>

      Rastlinn\u00fd olej na sma\u017eenie<\/span><\/p><\/li><\/ul><\/div>

      \ud83d\udc68\u200d\ud83c\udf73 Postup pr\u00edpravy<\/h3>
      • Pr\u00edprava ry\u017ee (Z\u00e1klad \u00faspechu)
        Ry\u017eu uvar\u00edme v osolenej vode so \u0161afranom do m\u00e4kka (mala by by\u0165 mierne lepkav\u00e1). Uvaren\u00fa ry\u017eu rozprestrieme na plech a nech\u00e1me \u00faplne vychladn\u00fa\u0165. Do studenej ry\u017ee zapracujeme vaj\u00ed\u010dka<\/strong> a nastr\u00fahan\u00fd syr<\/strong>. Rukami poriadne premie\u0161ame, k\u00fdm ry\u017ea nedr\u017e\u00ed tvar.<\/li>
      • Slovak\u00edni plnka
        Slaninku nakr\u00e1jame na drobno a vype\u010dieme do chrumkava. V miske zmie\u0161ame bryndzu, vype\u010den\u00fa slaninku, nasekan\u00fa pa\u017e\u00edtku a ly\u017ei\u010dku masti. Vytvor\u00edme hust\u00fa, kompaktn\u00fa zmes. Gu\u013eky si d\u00e1me na 10 min\u00fat do mraziaka. Lep\u0161ie sa s nimi potom pracuje.<\/li>
      • Manufakt\u00fara: Tvarovanie guli\u010diek
        Namo\u010d\u00edme si ruky do vla\u017enej vody. Do dlane naberieme porciu ry\u017ee (asi ako citr\u00f3n), urob\u00edme v nej hlbok\u00fa jamku, do ktorej vlo\u017e\u00edme ly\u017ei\u010dku bryndzovej plnky. Opatrne uzavrieme a v dlania vyformujeme pevn\u00fa, hladk\u00fa gu\u013eku bez praskl\u00edn.
        Alebo pol citr\u00f3na, vyformuje v dlani, urob\u00edme jamku, d\u00e1me guli\u010dku plnky a druhou polovicou ry\u017ee zakryjeme vyformujeme gu\u013eky.
        Tip pre fajn\u0161mekrov:<\/em> Pre dramatickej\u0161\u00ed efekt m\u00f4\u017eeme vytvarova\u0165 aj ku\u017eele (Catania \u0161t\u00fdl).<\/li>
      • K\u00fape\u013e v Pastelle a str\u00fahanke
        Ka\u017ed\u00fa gu\u013eku namo\u010d\u00edme v pastelle<\/strong> (m\u00faka s vodou) a n\u00e1sledne d\u00f4kladne obal\u00edme v str\u00fahanke. Tento „pancier“ zabezpe\u010d\u00ed, \u017ee plnka nevyte\u010die a obal bude extra chrumkav\u00fd.<\/li>
      • Sma\u017eenie do zlata
        V hrnci rozp\u00e1lime dostato\u010dn\u00e9 mno\u017estvo oleja. Arancini sma\u017e\u00edme postupne dozlatista (cca 3-5 min\u00fat). Hotov\u00e9 uklad\u00e1me na papierov\u00fa utierku, aby sme sa zbavili prebyto\u010dn\u00e9ho tuku.<\/li><\/ul><\/div>

        Video<\/h3>