{"id":3133,"date":"2013-01-23T08:54:36","date_gmt":"2013-01-23T07:54:36","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=3133"},"modified":"2013-01-23T09:14:03","modified_gmt":"2013-01-23T08:14:03","slug":"toskanska-pasta-z-watrobki","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/toskanska-pasta-z-watrobki\/","title":{"rendered":"Toska\u0144ska przek\u0105ska. Pasta z w\u0105tr\u00f3bki"},"content":{"rendered":"
\"toska\u0144ska<\/p>\n

Pasta w\u0105tr\u00f3bkowa to posta\u0107 watr\u00f3bki, kt\u00f3ra jest jedyn\u0105 tolerowan\u0105 przez mojego ukochanego. Jest typowo toska\u0144sk\u0105 przek\u0105sk\u0105, a w\u0142a\u015bciwie sk\u0142adnikiem przek\u0105ski, bo smaruje si\u0119 ni\u0105 kromki toska\u0144skiego chleba i zapieka. Jest znakomita do wina. Oczywi\u015bcie gdy akurat przypadkiem nie macie w domu trzech rodzaj\u00f3w toska\u0144skiego nies\u0142onego pieczywa, mo\u017cecie spr\u00f3bowa\u0107 zast\u0105pi\u0107 je naszym.<\/span> <\/p>\n

Sama pasta jest bardzo prosta w wykonaniu, zreszt\u0105 rzadko przedstawiam Wam tu dania, kt\u00f3re proste nie s\u0105. Nie pami\u0119tam, ile butelek wina wypi\u0142am \u201epod\u201d t\u0119 past\u0119, ale by\u0142a to kombinacja tak doskona\u0142a, \u017ce musia\u0142am zrobi\u0107 nasz\u0105 wersj\u0119 w Polsce. Poza tym kiedy pracowa\u0142am jeszcze w Cherubino, mieli\u015bmy w karcie bardzo podobn\u0105, bez brandy i anchovies. My\u015bl\u0119 \u017ce r\u00f3\u017cnica wynika\u0142a z faktu, \u017ce pan Ula uczy\u0142a si\u0119 tajnik\u00f3w w\u0142oskiej domowej kuchni w innym rejonie Toskanii, ni\u017c ja przebywa\u0142am. \u015amiem twierdzi\u0107, por\u00f3wnuj\u0105c, \u017ce dodatek brandy lub bia\u0142ego s\u0142odkiego wina znacz\u0105co podnosi walory smakowe.<\/span><\/p>\n

Pragn\u0119 dorzuci\u0107 jeszcze, \u017ce moja familia nazywa jednego z polskich wokalist\u00f3w \u201eW\u0105trobiakiem\u201d. Nie ze wzgl\u0119du na nadu\u017cywanie alkoholu, ale na wyj\u0105tkowo szerokie otwieranie aparatu g\u0119bowego podczas wykonywania partii wokalnych. Rozstaw szcz\u0119k jest tak du\u017cy, \u017ce jakby zajrze\u0107 owemu \u015bpiewakowi w gard\u0142o, na pewno dostrze\u017ce si\u0119 w\u0105trob\u0119.<\/span><\/p>\n

Toska\u0144ska pasta z w\u0105tr\u00f3bki<\/span><\/h2>\n

Czas przygotowania: 40 minut<\/strong><\/p>\n

Sk\u0142adniki:<\/strong><\/p>\n

    \n
  • 0,5 kg w\u0105tr\u00f3bek drobiowych<\/li>\n
  • gar\u015b\u0107 kapar\u00f3w<\/li>\n
  • 3\u20134 filety anchovies<\/li>\n
  • kieliszek brandy, lub bia\u0142ego s\u0142odkiego wina<\/li>\n
  • 30 ml oliwy extra vergine<\/li>\n
  • 50\u201370 g mas\u0142a<\/li>\n
  • s\u00f3l i pieprz (z sol\u0105 ostro\u017cnie, bo kapary i anchovies s\u0105 bardzo s\u0142one)<\/li>\n<\/ul>\n

    \"sk\u0142adniki<\/p>\n

    Cebul\u0119 pokrojon\u0105 w p\u00f3\u0142kr\u0105\u017cki sma\u017cymy chwil\u0119 na oleju. W\u0105tr\u00f3bki oczyszczamy i dodajemy do cebuli. Sma\u017cymy po 5 minut z ka\u017cdej strony na do\u015b\u0107 silnym ogniu. Podlewamy brandy – dobrze jest, gdy brandy si\u0119 zapali, wtedy w\u0105tr\u00f3bki si\u0119 sflambiruj\u0105, co poprawi smak. Nie jest to jednak konieczne, zw\u0142aszcza \u017ce w warunkach domowych ogie\u0144 w kuchni mo\u017ce by\u0107 niebezpieczny.<\/span><\/p>\n

    \"sma\u017cenie<\/p>\n

    Je\u015bli b\u0119dziemy je zapieka\u0107 na grzankach, nie musz\u0105 by\u0107 do ko\u0144ca dosma\u017cone. Je\u015bli nie, sprawdzamy czy nie ma w nich krwi, po czym zdejmujemy z ognia i dodajemy mas\u0142o pokrojone w kostk\u0119 i oliw\u0119. Mas\u0142o da nam bardziej kremow\u0105 tekstur\u0119. Gdy lekko przestygn\u0105, bierzemy szeroki n\u00f3\u017c do szatkowania i siekamy wszystkie sk\u0142adniki na desce. Nie musi by\u0107 to mus \u2013 wtedy u\u017cyliby\u015bmy blendera. Doprawiamy. Pasta jest gotowa, wystarczy posmarowa\u0107 ni\u0105 \u015bwie\u017ce pieczywo, lub przygotowane wcze\u015bniej grzanki. <\/span><\/p>\n

    \"siekanie<\/p>\n

    Rada: Je\u015bli nie macie odpowiedniego no\u017ca, lub nie znosicie\/nie umiecie sieka\u0107, po prostu w\u0142\u00f3\u017ccie wszystko do blendera. Mus nie jest taki fajny, bo robi si\u0119 jednorodny, ale i tak daje rad\u0119!
    \nRada: Mo\u017cna dorzuci\u0107 gar\u015b\u0107 natki pietruszki.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

    Pasta w\u0105tr\u00f3bkowa to posta\u0107 watr\u00f3bki, kt\u00f3ra jest jedyn\u0105 tolerowan\u0105 przez mojego ukochanego. Jest typowo toska\u0144sk\u0105 przek\u0105sk\u0105, a w\u0142a\u015bciwie sk\u0142adnikiem przek\u0105ski, […]<\/p>\n","protected":false},"author":2,"featured_media":3136,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[7],"tags":[],"class_list":["post-3133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-przekaski"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3133"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=3133"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/3133\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/3136"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=3133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=3133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=3133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}