Lahodn\u00fd \u0161vestkov\u00fd kol\u00e1\u010d? To je opravdu vzru\u0161uj\u00edc\u00ed a neobvykl\u00fd koncept! Sladkost a kyselost \u0161vestek se dob\u0159e kombinuj\u00ed s \u0159adou slan\u00fdch chut\u00ed a poskytuj\u00ed jedine\u010dn\u00fd a p\u0159ekvapiv\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek.<\/p>\n\n\n\n
Proto\u017ee se nejedn\u00e1 o typick\u00fd dort, existuje n\u011bkolik n\u00e1pad\u016f, jak ho p\u0159ipravit. Zde je n\u011bkolik n\u00e1pad\u016f na recepty a n\u00e1\u010drt\u016f, kter\u00e9 v\u00e1s inspiruj\u00ed:<\/p>\n\n\n\n
Rustik\u00e1ln\u00ed slan\u00fd \u0161vestkov\u00fd kol\u00e1\u010d s listov\u00fdm t\u011bstem:
Tato verze je slan\u00fd kol\u00e1\u010d, podobn\u00fd quiche, kde jsou \u0161vestky sou\u010d\u00e1st\u00ed slan\u00e9 n\u00e1pln\u011b.<\/p>\n\n\n\n
Slo\u017een\u00ed:
1 bal\u00ed\u010dek listov\u00e9ho t\u011bsta
P\u0159ibli\u017en\u011b 500 g zral\u00fdch, ale ne p\u0159\u00edli\u0161 m\u011bkk\u00fdch \u0161vestek, rozp\u016flen\u00fdch nebo roz\u010dtvrcen\u00fdch (podle velikosti)
200 g smetanov\u00e9ho s\u00fdra (nap\u0159. ricotta, mascarpone nebo m\u011bkk\u00fd koz\u00ed s\u00fdr)
100 g strouhan\u00e9ho tvrd\u00e9ho s\u00fdra (nap\u0159. parmaz\u00e1n, \u010dedar)
2\u20133 vejce
1 dl smetany
1-2 sn\u00edtky tymi\u00e1nu nebo rozmar\u00fdnu, jemn\u011b nasekan\u00e9
S\u016fl a \u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159 dle chuti.
Trocha olivov\u00e9ho oleje na pokap\u00e1n\u00ed \u0161vestek.
P\u0159\u00edprava:<\/p>\n\n\n\n
P\u0159edeh\u0159ejte troubu na 180 \u00b0C.
Plech vylo\u017ete listov\u00fdm t\u011bstem. Dno prop\u00edchejte vidli\u010dkou.
V m\u00edse sm\u00edchejte smetanov\u00fd s\u00fdr, strouhan\u00fd s\u00fdr, vejce a zakysanou smetanu. P\u0159idejte jemn\u011b nasekan\u00e9 bylinky, s\u016fl a pep\u0159.
\u0160vestky pokapejte trochou olivov\u00e9ho oleje.
Nalijte s\u00fdrovou sm\u011bs na t\u011bsto a navrch polo\u017ete kousky \u0161vestek.
Pe\u010dte kol\u00e1\u010d cca. Pe\u010dte 30 a\u017e 40 minut nebo dokud k\u016frka nezezl\u00e1tne a n\u00e1pl\u0148 neztuhne.
Pod\u00e1vejte tepl\u00e9 nebo studen\u00e9.<\/p>\n\n\n\n
Lahodn\u00fd \u0161vestkov\u00fd kol\u00e1\u010d s karamelizovanou cibul\u00ed a slaninou:
V t\u00e9to verzi je sladkost \u0161vestek vyv\u00e1\u017eena chut\u00ed karamelizovan\u00e9 cibule a slan\u00e9 slaniny.<\/p>\n\n\n\n
Slo\u017een\u00ed:
1 balen\u00ed listov\u00e9ho nebo k\u0159ehk\u00e9ho t\u011bsta
2 velk\u00e9 \u010derven\u00e9 cibule, nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky
100 g jemn\u011b nakr\u00e1jen\u00e9 slaniny
P\u0159ibli\u017en\u011b 500 g \u0161vestek, rozkrojen\u00fdch na poloviny nebo \u010dtvrtky
50 g hrub\u011b nasekan\u00fdch vla\u0161sk\u00fdch nebo pekanov\u00fdch o\u0159ech\u016f
2 l\u017e\u00edce balsamikov\u00e9ho octa
1 l\u017e\u00edce hn\u011bd\u00e9ho cukru
S\u016fl a \u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159 dle chuti.
Trochu olivov\u00e9ho oleje
P\u0159\u00edprava:<\/p>\n\n\n\n
P\u0159edeh\u0159ejte troubu na 180 \u00b0C.
Vylo\u017ete plech na pe\u010den\u00ed t\u011bstem. Vyvrtejte dno.
Na p\u00e1nvi s trochou olivov\u00e9ho oleje ope\u010dte slaninu do k\u0159upava. Vyjm\u011bte z p\u00e1nve a dejte stranou.
Na zbyl\u00e9m tuku na m\u00edrn\u00e9m ohni zkaramelizujte nadrobno nakr\u00e1jenou cibuli po dobu cca. Pe\u010dte 15-20 minut dozlatova a do m\u011bkka. P\u0159idejte balsamikov\u00fd ocet a hn\u011bd\u00fd cukr a va\u0159te je\u0161t\u011b n\u011bkolik minut.
Na dno t\u011bsta rozlo\u017ete karamelizovanou cibuli a posypte osma\u017eenou slaninou a kousky \u0161vestek.<\/p>\n\n\n\n
Posypte vr\u0161ek hrub\u011b nasekan\u00fdmi vla\u0161sk\u00fdmi o\u0159echy.
Pe\u010dte kol\u00e1\u010d cca. Pe\u010dte 30\u201340 minut, dokud t\u011bsto nezezl\u00e1tne a \u0161vestky nezm\u011bknou.
Pod\u00e1vejte hork\u00e9.<\/p>\n\n\n\n
Lahodn\u00fd \u0161vestkov\u00fd kol\u00e1\u010d s t\u011bstem na pizzu a modr\u00fdm s\u00fdrem:
Jedn\u00e1 se o v\u00fdrazn\u011bj\u0161\u00ed chu\u0165ovou kombinaci, kde se slan\u00fd a pikantn\u00ed modr\u00fd s\u00fdr snoub\u00ed se sladkost\u00ed \u0161vestek.<\/p>\n\n\n\n
Slo\u017een\u00ed:
1 porce t\u011bsta na pizzu
P\u0159ibli\u017en\u011b 300 g \u0161vestek nakr\u00e1jen\u00fdch na tenk\u00e9 pl\u00e1tky
100 g rozdroben\u00e9ho nivy
1-2 sn\u00edtky rozmar\u00fdnu, jemn\u011b nasekan\u00e9
Trochu olivov\u00e9ho oleje
\u010cerstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159 dle chuti
P\u0159\u00edprava:<\/p>\n\n\n\n
P\u0159edeh\u0159ejte troubu na doporu\u010denou teplotu pro pizzu (obvykle 220\u2013240 \u00b0C).
T\u011bsto na pizzu rozv\u00e1lejte do kruhu nebo do velikosti plechu na pe\u010den\u00ed.
T\u011bsto pot\u0159ete trochou olivov\u00e9ho oleje.
Navrch polo\u017ete tenk\u00e9 pl\u00e1tky \u0161vestek.
Posypte rozdroben\u00fdm modr\u00fdm s\u00fdrem a nasekan\u00fdm rozmar\u00fdnem.
Pokapejte trochou olivov\u00e9ho oleje a posypte \u010derstv\u011b mlet\u00fdm \u010dern\u00fdm pep\u0159em.
Pe\u010dte pizzu\/kol\u00e1\u010d cca. Pe\u010dte 15 a\u017e 20 minut nebo dokud k\u016frka nezezl\u00e1tne a s\u00fdr se nerozpust\u00ed.
Pod\u00e1vejte hork\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lahodn\u00fd \u0161vestkov\u00fd kol\u00e1\u010d? To je opravdu vzru\u0161uj\u00edc\u00ed a neobvykl\u00fd koncept! Sladkost a kyselost \u0161vestek se dob\u0159e kombinuj\u00ed s \u0159adou slan\u00fdch chut\u00ed a poskytuj\u00ed jedine\u010dn\u00fd a p\u0159ekvapiv\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek. Proto\u017ee se […]<\/p>\n","protected":false},"author":4,"featured_media":5252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"yoast_head":"\n