{"id":4261,"date":"2014-02-16T13:53:37","date_gmt":"2014-02-16T12:53:37","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=4261"},"modified":"2014-02-16T17:28:13","modified_gmt":"2014-02-16T16:28:13","slug":"camembert-pieczony-z-zurawina-i-orzechami","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/camembert-pieczony-z-zurawina-i-orzechami\/","title":{"rendered":"Camembert pieczony"},"content":{"rendered":"
\"camembert-pieczony<\/p>\n

Nawet teraz jak spojrz\u0119 na to zdj\u0119cie, nabieram wielkiego smaka na camemberciaka. Je\u015bli na kogo\u015b nie dzia\u0142a ten obraz to albo jest weganinem, albo nie cierpi ser\u00f3w, albo nie toleruje laktozy. W pierwszym przypadku to jego wyb\u00f3r, w dw\u00f3ch pozosta\u0142ych mog\u0105 pojawi\u0107 si\u0119 katusze. Zreszt\u0105 nie b\u0119d\u0119 oszukiwa\u0107 i powiem od razu, jak doszed\u0142 do mnie ten przepis. Moja serdeczna przyjaci\u00f3\u0142ka, kt\u00f3ra \u201erobi w internetach\u201d zagada\u0142a do mnie niedawno na fejsbukowym czacie. Zagada\u0142a, by przes\u0142a\u0107 mi linka do \u201e44 francuskich posi\u0142k\u00f3w, kt\u00f3rych musisz spr\u00f3bowa\u0107, zanim umrzesz\u201d. Skojarzy\u0142o mi si\u0119 od razu z \u201eNauk\u0105 \u017ceglowania w weekend\u201d i z wiadomym filmem Woody\u2019ego Allena, kt\u00f3rego tytu\u0142 jest nadu\u017cywany i parafrazowany jak ma\u0142o kt\u00f3ry. Dlatego go nie przytaczam. Klikn\u0119\u0142am jednak ochoczo, bo pomy\u015bla\u0142am, \u017ce na pewno nie wysy\u0142a mi badziewia.<\/p>\n

Zacz\u0119\u0142am ogl\u0105da\u0107 zdj\u0119cia potraw, podoba\u0142y mi si\u0119 bardzo. Przy zdj\u0119ciu camemberta by\u0142am ju\u017c klasycznym psem Paw\u0142owa (nie myli\u0107 z tortem Pavlova). W\u0142a\u015bciwie przy odpowiedniej motywacji by\u0142am wtedy zdolna wybiec z kwadratu w domowych ciuchach (a czasem nosz\u0119 naprawd\u0119 kuriozalne zestawy – mam to po mamie) do sklepu po uczciwego camemberta. S\u0119k w tym, \u017ce w sklepach po s\u0105siedzku maj\u0105 tylko camemberty nieuczciwe, czyli takie polskie typ\u00f3wki, kt\u00f3re nie s\u0105 z\u0142e do kanapek, ale maj\u0105 za ma\u0142o t\u0142uszczu do takiej obr\u00f3bki. Tak mi si\u0119 przynajmniej wydawa\u0142o, a nie zweryfikowa\u0142am swojej opinii, dlatego mo\u017cecie spr\u00f3bowa\u0107 z Turkami, albo ich prezydentem.<\/p>\n

Kilka dni p\u00f3\u017aniej, poczyniwszy odpowiednie zakupy, upiekli\u015bmy francuskiego camemberta, sztuk jedna i by\u0142 dok\u0142adnie taki, jakim go chcia\u0142am.<\/span><\/p>\n

\"camembert<\/p>\n

Camembert pieczony
\nz \u017curawin\u0105 i orzechami<\/span><\/strong><\/h2>\n

Czas przygotowania: 30 minut<\/strong><\/p>\n

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

    \n
  • jeden camembert 200g lub 2 mniejsze, najlepiej francuskie<\/li>\n
  • gar\u015b\u0107 orzech\u00f3w (mieszanka r\u00f3\u017cnych, albo np. pistacje lub laskowe)<\/li>\n
  • gar\u015b\u0107 suszonych \u017curawin<\/li>\n
  • bagietka lub inne bia\u0142e pieczywo<\/li>\n
  • kilka ga\u0142\u0105zek rozmarynu<\/li>\n
  • oliwa extra vergine<\/li>\n
  • 2 z\u0105bki czosnku<\/li>\n
  • s\u00f3l morska do smaku<\/li>\n<\/ul>\n

    Je\u015bli ser jest w drewnianym pude\u0142ku to bardzo dobrze. Zostawiamy go tam, wyjmuj\u0105c tylko papierek ze \u015brodka. W\u0142\u0105czamy piekarnik na 180 stopni. Delikatnie \u015bcinamy sk\u00f3r\u0119 z wierzchu sera, a mi\u0105\u017csz nacinamy w kratk\u0119 jak na zdj\u0119ciu. Bagietk\u0119 kroimy na kromki i smarujemy mas\u0142em z obu stron. Do sera wbijamy rozmaryn i pokrojone na po\u0142owy z\u0105bki czosnku i posypujemy go sol\u0105 morsk\u0105. Gdy piekarnik si\u0119 nagrzeje, wk\u0142adamy camembert na oko\u0142o 20 minut. Musi si\u0119 piec dop\u00f3ty, dop\u00f3ki b\u0119dzie p\u0142ynny w \u015brodku. Na kilka minut przed ko\u0144cem pieczenia wk\u0142adamy roz\u0142o\u017cone na blaszce lub kratce kromki bagietki. Je\u015bli nie mamy bagietki, mo\u017cemy u\u017cy\u0107 bia\u0142ego pieczywa, usuwaj\u0105c sk\u00f3rk\u0119 i kroj\u0105c go w wi\u0119ksze grzanki, powiedzmy o dwucentymetrowym boku. Grzanki owe p\u00f3\u017aniej mo\u017cemy nadzia\u0107 na patyczki do szasz\u0142yk\u00f3w i macza\u0107 w gotowym serze. W mi\u0119dzyczasie siekamy szerokim no\u017cem orzechy i \u017curawin\u0119. Gdy ser i pieczywo s\u0105 gotowe, wyjmujemy je na du\u017cy wsp\u00f3lny talerz, wsypujemy te\u017c bakalie i zaczynamy je\u015b\u0107. Najpierw moczymy pieczywo w camembercie, a potem w \u017curawinie z orzechami, kt\u00f3ra oblepi ciep\u0142y ser. Pyszne, pyszne, po stokro\u0107 pyszne!<\/span><\/p>\n

    \"sk\u0142adniki<\/div>\n","protected":false},"excerpt":{"rendered":"

    Nawet teraz jak spojrz\u0119 na to zdj\u0119cie, nabieram wielkiego smaka na camemberciaka. Je\u015bli na kogo\u015b nie dzia\u0142a ten obraz to […]<\/p>\n","protected":false},"author":2,"featured_media":4264,"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-4261","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\/4261"}],"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=4261"}],"version-history":[{"count":4,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4261\/revisions"}],"predecessor-version":[{"id":4270,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4261\/revisions\/4270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/4264"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=4261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=4261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=4261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}