{"id":7150,"date":"2021-09-08T00:00:00","date_gmt":"2021-09-07T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/bazalkove-pesto-alla-genovese-zdrojom-vitaminov\/"},"modified":"2021-09-08T00:00:00","modified_gmt":"2021-09-07T23:00:00","slug":"bazalkove-pesto-alla-genovese-zdrojom-vitaminov","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/bazalkove-pesto-alla-genovese-zdrojom-vitaminov\/","title":{"rendered":"Bazalkov\u00e9 pesto alla Genovese \u013eahko a r\u00fdchlo"},"content":{"rendered":"<h3>Janovsk\u00e9 pesto<\/h3>\n<p>Ak chceme zisti\u0165 odkia\u013e presne <strong>pesto<\/strong> poch\u00e1dza, mus\u00edme sa vr\u00e1ti\u0165 do<strong> Janovskej republiky v 12. a 13. storo\u010d\u00ed<\/strong>. Toto pr\u00edstavn\u00e9 mesto na severe dne\u0161n\u00e9ho Talianska zah\u0155\u0148alo Korziku i Sard\u00edniu. Janov le\u017e\u00ed v Janovskej z\u00e1toke Golfo di Genova v talianskom regi\u00f3ne Lig\u00faria. Ofici\u00e1lny n\u00e1zov <strong>Pesto alla Genovese<\/strong> je teda odvoden\u00fd od mesta Janov (tal. Genova).<\/p>\n<p>V obdob\u00ed stredoveku bol regi\u00f3n Lig\u00faria bohat\u00fd na mno\u017estvo byl\u00edn a koren\u00edn, a to sa sna\u017eili zu\u017eitkova\u0165 najm\u00e4 chudobn\u00ed obyvatelia. Zbierali aromatick\u00e9 bylinky ako napr\u00edklad bazalku a cesnak. Ochucovali si nimi jedl\u00e1 a nev\u00fdrazn\u00e9 polievky z\u00edskali bohat\u0161iu chu\u0165. Pobre\u017en\u00fd regi\u00f3n je zn\u00e1my takisto tvrd\u00fdmi syrmi pecorino zo Sard\u00ednie, parmigiano reggiano (parmez\u00e1n), ale aj lig\u00farskym olivov\u00fdm olejom a morskou so\u013eou.<\/p>\n<p>V podobe, ak\u00fa ju pozn\u00e1me dnes sa recept objavil a\u017e v<strong> 18. storo\u010d\u00ed<\/strong>. Lig\u00farsky kuch\u00e1r <strong>Giovanni Battista Ratto<\/strong> predstavil pesto vo svojej\u00a0\u00a0kuch\u00e1rskej knihe <strong>La Cuciniera Genovese (Janovsk\u00e1 Kuchy\u0148a). <\/strong>Pravdepodobne sa in\u0161piroval star\u0161\u00edm receptom z 13. storo\u010dia &#8211; \u0161tip\u013eavou cesnakovou om\u00e1\u010dkou <strong><span style=\"font-weight: normal\"><strong>aggiadda (agliata),<\/strong><\/span> <\/strong>ktor\u00e1 sa pou\u017e\u00edvala na konzerv\u00e1ciu potrav\u00edn.<\/p>\n<p>Pesto je od toho \u010dasu neod\u0161kriepite\u013ene sp\u00e4t\u00e9 s janovskou kult\u00farou. V meste sa ka\u017edoro\u010dne kon\u00e1 <strong>svetov\u00fd \u0161ampion\u00e1t v peste<\/strong>, ktor\u00fd v\u00edta s\u00fa\u0165a\u017eiacich z cel\u00e9ho sveta. Skupinka milovn\u00edkov tejto om\u00e1\u010dky dokonca pl\u00e1nuje predlo\u017ei\u0165 n\u00e1vrh na jej zaradenie do zoznamu nehmotn\u00e9ho kult\u00farneho dedi\u010dstva UNESCO.<\/p>\n<p><iframe title=\"2016 Genoa Pesto World Championship - La Finale\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/_aEbfLa9TTI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: left\">Tajomstvo pr\u00edpravy zelen\u00e9ho pesta<\/h3>\n<p style=\"text-align: left\">According to <strong>Sergia Panizzu<\/strong>, jedn\u00e9ho z organiz\u00e1torov majstrovstiev sveta v peste a spolumajite\u013ea sl\u00e1vnej janovskej re\u0161taur\u00e1cie Il Genovese, existuj\u00fa<strong> tri z\u00e1kladn\u00e9 tajomstv\u00e1 <\/strong>ob\u013e\u00fabenej om\u00e1\u010dky. Prv\u00fdm je pou\u017eitie <strong>\u010derstv\u00fdch surov\u00edn<\/strong>, starostliv\u00e1 <strong>manu\u00e1lna pr\u00edprava<\/strong> a vr\u00e1tane siedmich hlavn\u00fdch zlo\u017eiek je to <strong>v\u00e1\u0161e\u0148<\/strong>.<\/p>\n<p style=\"text-align: left\">Gro s\u00fa <strong>listy bazalky<span>. <\/span><\/strong>Mali by by\u0165 mlad\u00e9, \u010derstv\u00e9 a svie\u017ee.\u00a0Vyberte si najmen\u0161ie listy, ktor\u00e9 n\u00e1jdete na strapci , no najvhodnej\u0161ou alternat\u00edvou je vypestova\u0165 si ich vo vlastnej z\u00e1hradke. Nasleduj\u00fa <strong>p\u00edniov\u00e9 orie\u0161ky, <\/strong>ktor\u00e9 by mali by\u0165 pred\u00a0 ich rozdrven\u00edm mierne ope\u010den\u00e9. Opiec\u0165 ich pokojne m\u00f4\u017eete na suchej panvici. <strong>Cesnak<\/strong> mus\u00ed by\u0165 svie\u017ei. <strong>Parmigiano\u00a0<\/strong><strong>reggiano<\/strong> (parmez\u00e1n) m\u00e1 status <strong>PDO (Protected Designation of Origin)<\/strong>, tak\u017ee si m\u00f4\u017eete by\u0165 ist\u00ed, \u017ee je vyroben\u00fd v s\u00falade s tradi\u010dn\u00fdmi technikami. Syr <strong>pecorino<\/strong> n\u00e1jdete ako <strong>pecorino romano<\/strong> or <strong>pecorino sardo<\/strong>, oba maj\u00fa ozna\u010denie <strong>CHOP<\/strong> (chr\u00e1nen\u00e9 ozna\u010denie p\u00f4vodu). <strong>Olivov\u00fd olej (extra panensk\u00fd)<\/strong> by mal ma\u0165 takisto najvy\u0161\u0161iu kvalitu. Pri<b> morskej soli je lep\u0161ie <\/b>ak je hrub\u00e1, preto\u017ee zabezpe\u010duje odb\u00faranie ostatn\u00fdch ingredienci\u00ed.<\/p>\n<p style=\"text-align: left\">Ke\u010f\u017ee jeho n\u00e1zov je odvoden\u00fd zo slova <strong>pestare <\/strong>=\u00a0t\u013ac\u0165, ml\u00e1ti\u0165, to n\u00e1m napoved\u00e1 aj sp\u00f4sob pr\u00edpravy. Je \u010das opr\u00e1\u0161i\u0165 <strong>mramorov\u00fd ma\u017eiar s pali\u010dkou! <\/strong><\/p>\n<p style=\"text-align: left\"><span>Na pr\u00edpravu <strong>pesta alla Genovese<\/strong><\/span><strong><span>\u00a0<\/span><\/strong>je<span> d\u00f4le\u017eit\u00e9, aby listy bazalky<\/span><span> neboli umyt\u00e9, ale \u010disten\u00e9 m\u00e4kkou handri\u010dkou. Do ma\u017eiara vlo\u017e\u00edme <strong>o\u0161\u00fapan\u00fd cesnak<\/strong> and <strong>morsk\u00fa so\u013e<\/strong>, ke\u010f cesnak za\u010dne m\u00e4kn\u00fa\u0165 prid\u00e1me <strong>p\u00edniov\u00e9 orie\u0161ky.<\/strong> Bazalka by mala by\u0165 jemne rozdrven\u00e1 o strany ma\u017eiara, nie vmie\u0161an\u00e1 do z\u00e1kladu. Nakoniec\u00a0 za st\u00e1leho mie\u0161ania prid\u00e1vame <strong>syr<\/strong> and <strong>olivov\u00fd olej<\/strong>. Suroviny mie\u0161ame dovtedy, k\u00fdm nez\u00edskame hladk\u00fa om\u00e1\u010dku. V pr\u00edpade, \u017ee sa nechcete tr\u00e1pi\u0165 s ma\u017eiarom ,ale odbo\u010di\u0165 tak od tradi\u010dnej pr\u00edpravy, m\u00f4\u017eete vyu\u017ei\u0165 kuchynsk\u00fd robot \u010di mix\u00e9r.\u00a0<\/span><\/p>\n<p style=\"text-align: left\">Pesto sa naj\u010dastej\u0161ie vyu\u017e\u00edva ako <strong>om\u00e1\u010dka na cestoviny<\/strong> (v Taliansku s\u00fa to najm\u00e4 gnocchi), <strong>do polievok<\/strong> (minestrone, paradajkov\u00e1 polievka), <strong>zmes do kuracieho m\u00e4sa<\/strong> alebo si n\u00edm m\u00f4\u017eeme spolo\u010dne s cherry paradajkami ozdobi\u0165 <strong>bruschettu<\/strong>.<\/p>\n Bazalkov\u00e9 pesto alla genovese Zdroj:pexels.com\n<p style=\"text-align: left\">\n<h3 style=\"text-align: left\"><strong>V hre nie je iba bazalka <\/strong><\/h3>\n<p style=\"text-align: left\">Aj ke\u010f asi najzn\u00e1mej\u0161\u00edm je spom\u00ednan\u00e9 bazalkov\u00e9 <strong>pesto alla Genovese, <\/strong>n\u00edm to ani z\u010faleka nekon\u010d\u00ed. Pod pojmom <strong>pesto<\/strong> existuje (nielen v Taliansku) mno\u017estvo \u010fal\u0161\u00edch receptov <strong>na b\u00e1ze byliniek a\u00a0zeleniny. <\/strong>Medzi tie talianske v\u0161ak \u010falej patr\u00ed <strong>pesto modenese &#8211; <\/strong>obsahuje sal\u00e1mu, parmez\u00e1n, cesnak, rozmar\u00edn alebo tymian. Sk\u00f4r ako om\u00e1\u010dku na cestoviny ho Taliani prid\u00e1vaj\u00fa na pizzu \u010di na chlieb ako n\u00e1tierku.<strong> Pesto alla trapanese<\/strong> &#8211; potrebujete bazalku, paradajky, mandle, cesnak, olivov\u00fd olej a parmez\u00e1n. Na <strong>pesto rosso<\/strong> si nezabudnite zaobstara\u0165 su\u0161en\u00e9 paradajky, mandle, vlo\u010dky \u010dervenej papriky, rozmar\u00edn, olivov\u00fd olej a cesnak.<\/p>\n<p style=\"text-align: left\">U n\u00e1s je v\u0161ak zn\u00e1me aj <strong>pesto z medvedieho cesnaku<\/strong>, <strong>tekvice<\/strong> <strong>hokkaido, koriandrov\u00e9, avok\u00e1dov\u00e9<\/strong> and\u00a0<strong>\u0161pen\u00e1tov\u00e9 pesto.<\/strong> Pri pr\u00edprave <strong>pesta hokkaido<\/strong> je potrebn\u00e9 tekvicu spolu so zvy\u0161n\u00fdmi surovinami ( paprikou, paradajkami, cibu\u013eou, cesnakom) najprv nakr\u00e1ja\u0165.\u00a0 N\u00e1sledne potrie\u0165 v\u0161etko olejom, zapiec\u0165 v r\u00fare &#8211; a a\u017e nakoniec zmixova\u0165 do podoby om\u00e1\u010dky.<\/p>\n Ingrediencie a sp\u00f4sob pr\u00edpravy pesta hokkaido Zdroj: Autor \u010dl\u00e1nku\n<h3 style=\"text-align: left\"><strong>Chutn\u00e1 delikatesa pln\u00e1 vitam\u00ednov<\/strong><\/h3>\n<p style=\"text-align: left\">Okrem toho, \u017ee m\u00e1 mnoho vyu\u017eit\u00ed a fantastick\u00fa chu\u0165, jeho suroviny s\u00fa zdrojom viacer\u00fdch vitam\u00ednov. Napr\u00edklad<strong> bazalka<\/strong> nie je v\u00fdnimo\u010dn\u00e1 iba svojou chu\u0165ou! Obsahuje vitam\u00edn K, antioxidanty, podporuje tr\u00e1venie a m\u00e1 spazmolytick\u00fd \u00fa\u010dinok podobn\u00fd magn\u00e9ziu. M\u00e1 len jednu kal\u00f3riu na dve polievkov\u00e9 ly\u017ei\u010dky. V <strong>olivovom oleji <\/strong>sa tie\u017e nach\u00e1dzaj\u00fa antioxidanty a je bohat\u00fd na zdrav\u00e9 tuky, ktor\u00e9 s\u00fa nevyhnutnou zlo\u017ekou pre zdrav\u00fd \u017eivotn\u00fd \u0161t\u00fdl.\u00a0<strong>P\u00edniov\u00e9 orechy<\/strong> maj\u00fa vysok\u00fd obsah bielkov\u00edn, \u017eeleza, hor\u010d\u00edka a vitam\u00ednu E. <strong>Cesnak<\/strong> je zasa zdrojom mang\u00e1nu, vl\u00e1kniny ,vitam\u00ednov B6 a C . Jeho jeden str\u00fa\u010dik m\u00e1 v sebe len \u0161tyri kal\u00f3rie.<\/p>\n<p>&nbsp;<\/p>\n<p>Sources:<\/p>\n<p>https:\/\/trueitalian.top\/2021\/01\/07\/pesto-alla-genovese-history-legends-and-the-real-simple-recipe\/<\/p>\n<p>https:\/\/www.pestochampionship.it\/?lang=en<\/p>\n<p>https:\/\/dobruchut.aktuality.sk\/clanok\/38127\/pesto-ake-typy-pozname-ako-si-spravite-doma-vlastne\/<\/p>\n<p>https:\/\/www.lovefood.com\/news\/72938\/everything-you-wanted-to-know-about-pesto<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left\">\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Janovsk\u00e9 pesto Ak chceme zisti\u0165 odkia\u013e presne pesto poch\u00e1dza, mus\u00edme sa vr\u00e1ti\u0165 do Janovskej republiky v 12. a 13. storo\u010d\u00ed. Toto pr\u00edstavn\u00e9 mesto na severe<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7150","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7150"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7150\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}