Ak je jedlo svetov\u00fdm jazykom, knedle s\u00fa jedn\u00fdm z najpou\u017e\u00edvanej\u0161\u00edch v\u00fdrazov . \u010co si pod t\u00fdmto pojmom predstavujeme my, v\u0161ak vyzer\u00e1 (a chut\u00ed) v in\u00fdch krajin\u00e1ch \u00faplne inak.<\/p>\n
Pri prezeran\u00ed jed\u00e1lneho l\u00edstka nie je ni\u010d v\u00fdnimo\u010dn\u00e9, \u017ee sa pri slovensk\u00fdch n\u00e1zvoch uv\u00e1dza aj nemeck\u00fd a\u00a0anglick\u00fd n\u00e1zov. Kame\u0148om \u00farazu je pr\u00e1ve na\u0161e najtradi\u010dnej\u0161ie jedlo, halu\u0161ky. Popis \u201eDumplings with sheep cheese and bacon\u201c <\/em>mo\u017eno pre na\u0161inca vyznieva \u0165arbavo, no tieto \u201edumplings\u201c maj\u00fa r\u00f4znorod\u00fa podobu.<\/p>\n \u010caro receptu spo\u010d\u00edva v\u00a0krajine, ktor\u00e1 vyu\u017e\u00edva pr\u00edsady pr\u00edzna\u010dn\u00e9 pre svoje prostredie. Jedna legenda hovor\u00ed, \u017ee kned\u013eu doviezol do Eur\u00f3py z \u00c1zie Marco Polo, druh\u00e1 poves\u0165 spom\u00edna \u00a0Mongolsk\u00fa r\u00ed\u0161u. \u010ci u\u017e je to pravda alebo nie, ka\u017ed\u00fd druh knedle je jedine\u010dnou poch\u00fa\u0165kou nes\u00facou znak miestnej kulin\u00e1rskej kult\u00fary. Kombin\u00e1cia spracovan\u00e9ho cesta, ktor\u00e9 dok\u00e1\u017ee ukry\u0165 alebo doplni\u0165 \u010fal\u0161ie ingrediencie a\u00a0hlavne \u2013 pote\u0161\u00ed chu\u0165ov\u00e9 poh\u00e1riky a\u00a0napln\u00ed \u017eal\u00fadok.<\/p>\n Plnen\u00e9 ta\u0161ti\u010dky v\u00a0tvare polmesiaca sa vyr\u00e1baj\u00fa z\u00a0nekysnut\u00e9ho cesta a\u00a0r\u00f4znych druhov n\u00e1pln\u00ed. Medzi najpopul\u00e1rnej\u0161ie kombin\u00e1cie patr\u00ed mlet\u00e9 m\u00e4so, vajce, tofu alebo zelenina. M\u00f4\u017eu by\u0165 varen\u00e9, vypr\u00e1\u017ean\u00e9 na panvici alebo dusen\u00e9.<\/p>\n Z\u00e1le\u017e\u00ed aj na tom, v\u00a0ktorej \u010dasti \u010c\u00edny sa t\u00e1to poch\u00fa\u0165ka pod\u00e1va. Knedle maj\u00fa \u00a0\u0161pecifick\u00fa n\u00e1pl\u0148, tvar a sp\u00f4sob varenia. Na severe sa pln\u00ed brav\u010dov\u00fdm m\u00e4som, n\u00e1sledne sa vypra\u017e\u00ed na panvici s\u00a0pozl\u00e1ten\u00fdm dnom. Ju\u017en\u00e9 regi\u00f3ny, hlavne kantonsk\u00e9 oblasti serv\u00edruj\u00fa dim sum \u2013 paren\u00e9 knedli\u010dky r\u00f4znych n\u00e1pln\u00ed, ktor\u00e9 si dopraj\u00fa aj na ra\u0148ajky.<\/p>\n Japonsk\u00e1 gyoza je bl\u00edzka \u010d\u00ednskym knedliam, je v\u0161ak men\u0161ia a\u00a0cesto sa pri vytv\u00e1ran\u00ed ide\u00e1lneho tvaru jemne natiahne. Zjavnej\u0161\u00ed rozdiel medzi t\u00fdmito dvoma jedlami je postavenie, ktor\u00e9 zauj\u00edmaj\u00fa vo svojich pr\u00edslu\u0161n\u00fdch spolo\u010dnostiach. Zatia\u013e \u010do Japonci pova\u017euj\u00fa gyozu za pr\u00edlohu, bohato plnen\u00e9 \u010d\u00ednske knedle v\u00a0silnom v\u00fdvare s\u00fa pre severn\u00fdch \u010c\u00ed\u0148anov hlavn\u00fdm chodom.<\/p>\n K\u00f3rejsk\u00e1 kuchy\u0148a je vo ve\u013ea pr\u00edpadoch in\u0161pirovan\u00e1 \u010d\u00ednskymi receptami a\u00a0rovnako to plat\u00ed aj pri pr\u00edprave knedl\u00edkov. Mandu obsahuje zn\u00e1me tunaj\u0161ie ingrediencie, ako je tofu, fazu\u013eov\u00e9 kl\u00ed\u010dky a\u00a0kim\u010di. Drah\u0161ie alternat\u00edvy obsahuj\u00fa hov\u00e4dzie m\u00e4so alebo huby \u0161itake. Pri ich pr\u00edprave sa rohy knedl\u00ed\u010dkov zlo\u017eia tak, aby v\u00fdsledok pripom\u00ednal valec. Varia sa na pare, vo v\u00fdvare alebo sa prudko ope\u010d\u00fa.<\/p>\n Tento himal\u00e1jsky ob\u013e\u00fabenec sa do Nep\u00e1lu pravdepodobne dostal z Tibetu. Medzi typick\u00e9 plnky patr\u00ed zelenina a hov\u00e4dzie m\u00e4so. Niektor\u00e9 recepty pou\u017e\u00edvaj\u00fa syr, zemiaky alebo in\u00e9 miestne suroviny, in\u00e9 sa p\u00fd\u0161ia zlo\u017eito skladanou ta\u0161ti\u010dkou. Vplyv ju\u017enej \u00c1zie a\u00a0Tibetu sa odr\u00e1\u017ea na om\u00e1\u010dke z\u00a0kari a\u00a0chilli, ktor\u00e1 sa k\u00a0momos pod\u00e1va.<\/p>\n Ak h\u013ead\u00e1me podobn\u00e9 pokrmy v\u00a0Eur\u00f3pe, jednozna\u010dn\u00ed odborn\u00edci na plnen\u00e9 cestoviny s\u00fa Taliani. Na tanieri ich n\u00e1jdeme vo v\u0161etk\u00fdch tvaroch a form\u00e1ch. Ob\u013e\u00fabenej\u0161ie druhy raviol a tortellini maj\u00fa zmie\u0161an\u00fa n\u00e1pl\u0148 z mlet\u00e9ho m\u00e4sa a\u00a0syra a\u00a0b\u00fdvaj\u00fa preliate aromatickou om\u00e1\u010dkou. \u0160tvorcov\u00e9 \u010di kruhov\u00e9 vank\u00fa\u0161iky dop\u013a\u0148a splo\u0161ten\u00fd tvar agnolotti. Tieto cestoviny s\u00fa typick\u00e9 pre Piemontsk\u00fd regi\u00f3n, naj\u010dastej\u0161ie plnen\u00e9 dusen\u00fdm m\u00e4som. K\u00fdm ravioli sa pripravuj\u00fa z dvoch kusov cestov\u00edn nakr\u00e1jan\u00fdch na \u0161tvorce, agnolotti sa vyr\u00e1baj\u00fa z jedn\u00e9ho kusu, ktor\u00fd sa prelo\u017e\u00ed.<\/p>\n Taliansky n\u00e1zov gnocchi m\u00f4\u017ee by\u0165 odvoden\u00fd zo slova nocchio<\/em>, \u010do znamen\u00e1 uzol v dreve, alebo z nocca<\/em>, \u010do znamen\u00e1 koleno. Tradi\u010dn\u00fd druh cestov\u00edn zachutil u\u017e starovek\u00fdm Rimanom a\u00a0popul\u00e1rny je aj dnes.<\/p>\n Manti sa pod\u00e1vaj\u00fa na tanieroch ozdoben\u00fdch prepracovan\u00fdmi vzormi. Poch\u00fa\u0165ka z\u00a0Uzbekistanu sa konzumuje rukami a\u00a0vychutna\u0165 si m\u00f4\u017eete r\u00f4zne sez\u00f3nne n\u00e1plne. \u00a0Na obed alebo na ve\u010deru sa si \u013eudia pochutn\u00e1vaj\u00fa na knedliach s\u00a0cibu\u013eou, zemiakmi \u010di inou zeleninou. Medzi najzvl\u00e1\u0161tnej\u0161ie n\u00e1plne patr\u00ed m\u00e4so z\u00a0dumby \u2013 uzbeckej ovce s\u00a0tu\u010dn\u00fdm chvostom.<\/p>\n \u017didovsk\u00e1 sviato\u010dn\u00e1 \u0161pecialita sa pod\u00e1va po\u010das \u0161peci\u00e1lnych dn\u00ed a sviatkov. Knedle trojuholn\u00edkov\u00e9ho tvaru sa uvaria a potom sa serv\u00edruj\u00fa v kuracom v\u00fdvare.<\/p>\n Zdroje: www.guide.michelin.com<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Ak je jedlo svetov\u00fdm jazykom, knedle s\u00fa jedn\u00fdm z najpou\u017e\u00edvanej\u0161\u00edch v\u00fdrazov . \u010co si pod t\u00fdmto pojmom predstavujeme my, v\u0161ak vyzer\u00e1 (a chut\u00ed) v in\u00fdch<\/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-8139","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/8139","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=8139"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/8139\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=8139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=8139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=8139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}JIAOZI<\/h3>\n
GYOZA<\/h3>\n
MANDU<\/h3>\n
MOMO<\/h3>\n
Talianska rozmanitos\u0165<\/h3>\n
MANTI<\/h3>\n
KREPLACH<\/h3>\n