Co je semolina?<\/strong><\/h2>\n\n\n\nT\u011bstoviny Franz Josef Kaiser se\nvyr\u00e1b\u00ed ze semoliny, co\u017e je typ mouky z takzvan\u00e9 tvrdozrnn\u00e9 p\u0161enice \u010dili\nTriticum durum. Tato p\u0161enice je oproti b\u011b\u017en\u00e9 charakteristick\u00e1 vy\u0161\u0161\u00edm pod\u00edlem\nb\u00edlkoviny a lepku, obsahuje hodn\u011b \u017eeleza, vitaminy B1 a B2, ho\u0159\u010d\u00edk a kyselinu\nlistovou. Nav\u00edc se semolinov\u00e9 t\u011bstoviny Franz Josef Kaiser b\u011bhem va\u0159en\u00ed\nnerozva\u0159uj\u00ed a nelep\u00ed, z\u016fst\u00e1vaj\u00ed pru\u017en\u00e9 a dr\u017e\u00ed si sv\u016fj tvar. <\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_PENNE_FJK_WEB_VS_500px-280x300.png\")
Penne 500g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_CHIFFERI_FJK_WEB_VS_500px-280x300.png\")
Chifferi 500g<\/a>
<\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_FUSILLI_FJK_WEB_VS_500px-280x300.png\")
Fusilli 500g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2019\/01\/pasta_SPAGHETTI_FJK_WEB_VS_500px-280x300.png\")
Spaghetti 500g<\/a>
<\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nT\u011bstoviny: O p\u016fvodu druh\u016f<\/strong><\/h2>\n\n\n\nR\u00e1di bychom napsali, \u017ee druh\u016f t\u011bstovin je nepo\u010d\u00edtan\u011b, ale kdysi se\no to p\u0159eci n\u011bkdo pokusil a do\u0161el k \u010d\u00edslu kolem 400. Schv\u00e1ln\u011b, dok\u00e1zali\nbyste bez internetu vyjmenovat v\u00edc ne\u017e 10? Ka\u017ed\u00fd tvar pln\u00ed ur\u010ditou funkci,\nslou\u017e\u00ed jako z\u00e1klad hlavn\u00edch j\u00eddel v kombinaci s r\u016fzn\u00fdmi om\u00e1\u010dkami, pro\nzap\u00e9k\u00e1n\u00ed nebo jako p\u0159\u00edloha. Jak\u00e9 je z\u00e1kladn\u00ed pravidlo? Dlouh\u00e9 a \u00fazk\u00e9 t\u011bstoviny\njsou vhodn\u00e9 k om\u00e1\u010dk\u00e1m z ryb a mo\u0159sk\u00fdch plod\u016f p\u0159ipraven\u00fdch\ns kvalitn\u00edm olivov\u00fdm olejem. Naopak kr\u00e1tk\u00e9 (a obvykle dut\u00e9) t\u011bstoviny jsou\nide\u00e1ln\u00ed k masov\u00fdm a zeleninov\u00fdm om\u00e1\u010dk\u00e1m, kter\u00e9 na nich l\u00e9pe a sn\u00e1ze ulp\u00ed.<\/p>\n\n\n\n
<\/div>\n\n\n\nPasta slovn\u00edk nejen na dovolenou<\/strong><\/h2>\n\n\n\nPokud najdete na j\u00eddeln\u00edm l\u00edstku nap\u0159\u00edklad radiatori \u010di rotelle,\nsm\u011ble si je objednejte, jedn\u00e1 se tak\u00e9 o typ t\u011bstovin. V zahrani\u010d\u00ed na n\u011b\nnaraz\u00edte obvykle pod souhrnn\u00fdm n\u00e1zvem pasta. Se kter\u00fdmi tvary se setk\u00e1te asi\nnej\u010dast\u011bji?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: velmi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlouh\u00e9, uvnit\u0159 dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 roury (p\u0159\u00edpadn\u011b zahnut\u00e1 kol\u00ednka)<\/li>
- Linguine: tenk\u00e9, placat\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 nudle<\/li>
- Fettuccine: \u0161irok\u00e9 nudle, je\u0161t\u011b \u0161ir\u0161\u00ed ne\u017e tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 nudle sto\u010den\u00e9 do klub\u00ed\u010dek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161\u00ed rourky se zkosen\u00fdmi konci, naz\u00fdvan\u00e9 t\u00e9\u017e makaronky<\/li>
- Chifferi: kol\u00ednka<\/li>
- Pizzoccheri: rovn\u00e9 nudle z 80 % pohankov\u00e9 mouky<\/li>
- Rigatoni: podobn\u00e9 penne, jen del\u0161\u00ed a s rovn\u00fdmi konci<\/li>
- Lasagne: t\u011bstovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 k vrstven\u00ed<\/li>
- Farfalle: t\u011bstoviny ve tvaru mot\u00fdlk\u016f, \u010di chcete-li ma\u0161li\u010dek<\/li>
- Fusilli: v\u0159etena neboli vrtulky.<\/li>
- Radiatori: maj\u00ed tvar jako gnocchi s v\u00fdrazn\u00fdm \u017eebrov\u00e1n\u00edm.<\/li>
- Cannelloni: t\u011bstovinov\u00e9 trubi\u010dky, kter\u00e9 se pln\u00ed a zap\u00e9kaj\u00ed<\/li>
- Orecchiette: t\u011bstoviny ve tvaru ou\u0161ek<\/li>
- Cavatelli: asi t\u0159i centimetry dlouh\u00e9 t\u011bstoviny p\u0159ipom\u00ednaj\u00edc\u00ed mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1c\u00ed t\u011bstoviny svinut\u00e9 do tvaru p\u00edsmene S<\/li>
- Rotelle: t\u011bstoviny ve tvaru kola od vozu<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2021\/08\/karolina-kolodziejczak-4KDkaSSSTKg-unsplash-1024x683.jpg\")
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky jim slu\u0161\u00ed<\/strong><\/h2>\n\n\n\nZp\u016fsob\u016f, jak\u00fdmi lze t\u011bstoviny serv\u00edrovat, existuje snad nekone\u010dn\u011b\nmnoho. Jejich z\u00e1kladem m\u016f\u017ee b\u00fdt jen olej, r\u016fzn\u00e1 bylinkov\u00e1 \u010di raj\u010datov\u00e1 pesta,\n\u010dasto se tak\u00e9 setk\u00e1v\u00e1me s om\u00e1\u010dkami se smetanov\u00fdm z\u00e1kladem, a p\u0159edev\u0161\u00edm se\nz\u00e1kladem raj\u010datov\u00fdm. R\u016fzn\u00e9 variace t\u011bstovin a om\u00e1\u010dek se sladkokyselou chut\u00ed\nraj\u010dat dolad\u011bn\u00fdch lehce pikantn\u00edm parmaz\u00e1nem na j\u00eddeln\u00ed\u010dku zdom\u00e1cn\u011bly po cel\u00e9m\nsv\u011bt\u011b. Jejich p\u0159\u00edprava nen\u00ed slo\u017eit\u00e1, jen je t\u0159eba m\u00edt po ruce spr\u00e1vn\u00e9 a \u010derstv\u00e9\nsuroviny\u2026 nebo svou obl\u00edbenou zna\u010dku Franz Josef Kaiser, kter\u00e1 pro v\u00e1s p\u011bt\nt\u011bchto om\u00e1\u010dek rovnou uva\u0159ila z prvot\u0159\u00eddn\u00edch surovin podle tradi\u010dn\u00edch\nreceptur. Kter\u00e1 je ta va\u0161e? Pikantn\u00ed Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese se\nzeleninou a hov\u011bz\u00edm masem, sv\u011b\u017e\u00ed Napoletana nebo gurm\u00e1nsk\u00e1 Olive s \u010dern\u00fdmi\na zelen\u00fdmi olivami? <\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_olive-200x300.png\")
Olive raj\u010datov\u00e1 om\u00e1\u010dka se zelen\u00fdmi a \u010dern\u00fdmi olivami 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_napoletana-200x300.png\")
Napoletana raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
T\u011bstoviny: O p\u016fvodu druh\u016f<\/strong><\/h2>\n\n\n\nR\u00e1di bychom napsali, \u017ee druh\u016f t\u011bstovin je nepo\u010d\u00edtan\u011b, ale kdysi se\no to p\u0159eci n\u011bkdo pokusil a do\u0161el k \u010d\u00edslu kolem 400. Schv\u00e1ln\u011b, dok\u00e1zali\nbyste bez internetu vyjmenovat v\u00edc ne\u017e 10? Ka\u017ed\u00fd tvar pln\u00ed ur\u010ditou funkci,\nslou\u017e\u00ed jako z\u00e1klad hlavn\u00edch j\u00eddel v kombinaci s r\u016fzn\u00fdmi om\u00e1\u010dkami, pro\nzap\u00e9k\u00e1n\u00ed nebo jako p\u0159\u00edloha. Jak\u00e9 je z\u00e1kladn\u00ed pravidlo? Dlouh\u00e9 a \u00fazk\u00e9 t\u011bstoviny\njsou vhodn\u00e9 k om\u00e1\u010dk\u00e1m z ryb a mo\u0159sk\u00fdch plod\u016f p\u0159ipraven\u00fdch\ns kvalitn\u00edm olivov\u00fdm olejem. Naopak kr\u00e1tk\u00e9 (a obvykle dut\u00e9) t\u011bstoviny jsou\nide\u00e1ln\u00ed k masov\u00fdm a zeleninov\u00fdm om\u00e1\u010dk\u00e1m, kter\u00e9 na nich l\u00e9pe a sn\u00e1ze ulp\u00ed.<\/p>\n\n\n\n
<\/div>\n\n\n\nPasta slovn\u00edk nejen na dovolenou<\/strong><\/h2>\n\n\n\nPokud najdete na j\u00eddeln\u00edm l\u00edstku nap\u0159\u00edklad radiatori \u010di rotelle,\nsm\u011ble si je objednejte, jedn\u00e1 se tak\u00e9 o typ t\u011bstovin. V zahrani\u010d\u00ed na n\u011b\nnaraz\u00edte obvykle pod souhrnn\u00fdm n\u00e1zvem pasta. Se kter\u00fdmi tvary se setk\u00e1te asi\nnej\u010dast\u011bji?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: velmi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlouh\u00e9, uvnit\u0159 dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 roury (p\u0159\u00edpadn\u011b zahnut\u00e1 kol\u00ednka)<\/li>
- Linguine: tenk\u00e9, placat\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 nudle<\/li>
- Fettuccine: \u0161irok\u00e9 nudle, je\u0161t\u011b \u0161ir\u0161\u00ed ne\u017e tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 nudle sto\u010den\u00e9 do klub\u00ed\u010dek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161\u00ed rourky se zkosen\u00fdmi konci, naz\u00fdvan\u00e9 t\u00e9\u017e makaronky<\/li>
- Chifferi: kol\u00ednka<\/li>
- Pizzoccheri: rovn\u00e9 nudle z 80 % pohankov\u00e9 mouky<\/li>
- Rigatoni: podobn\u00e9 penne, jen del\u0161\u00ed a s rovn\u00fdmi konci<\/li>
- Lasagne: t\u011bstovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 k vrstven\u00ed<\/li>
- Farfalle: t\u011bstoviny ve tvaru mot\u00fdlk\u016f, \u010di chcete-li ma\u0161li\u010dek<\/li>
- Fusilli: v\u0159etena neboli vrtulky.<\/li>
- Radiatori: maj\u00ed tvar jako gnocchi s v\u00fdrazn\u00fdm \u017eebrov\u00e1n\u00edm.<\/li>
- Cannelloni: t\u011bstovinov\u00e9 trubi\u010dky, kter\u00e9 se pln\u00ed a zap\u00e9kaj\u00ed<\/li>
- Orecchiette: t\u011bstoviny ve tvaru ou\u0161ek<\/li>
- Cavatelli: asi t\u0159i centimetry dlouh\u00e9 t\u011bstoviny p\u0159ipom\u00ednaj\u00edc\u00ed mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1c\u00ed t\u011bstoviny svinut\u00e9 do tvaru p\u00edsmene S<\/li>
- Rotelle: t\u011bstoviny ve tvaru kola od vozu<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky jim slu\u0161\u00ed<\/strong><\/h2>\n\n\n\nZp\u016fsob\u016f, jak\u00fdmi lze t\u011bstoviny serv\u00edrovat, existuje snad nekone\u010dn\u011b\nmnoho. Jejich z\u00e1kladem m\u016f\u017ee b\u00fdt jen olej, r\u016fzn\u00e1 bylinkov\u00e1 \u010di raj\u010datov\u00e1 pesta,\n\u010dasto se tak\u00e9 setk\u00e1v\u00e1me s om\u00e1\u010dkami se smetanov\u00fdm z\u00e1kladem, a p\u0159edev\u0161\u00edm se\nz\u00e1kladem raj\u010datov\u00fdm. R\u016fzn\u00e9 variace t\u011bstovin a om\u00e1\u010dek se sladkokyselou chut\u00ed\nraj\u010dat dolad\u011bn\u00fdch lehce pikantn\u00edm parmaz\u00e1nem na j\u00eddeln\u00ed\u010dku zdom\u00e1cn\u011bly po cel\u00e9m\nsv\u011bt\u011b. Jejich p\u0159\u00edprava nen\u00ed slo\u017eit\u00e1, jen je t\u0159eba m\u00edt po ruce spr\u00e1vn\u00e9 a \u010derstv\u00e9\nsuroviny\u2026 nebo svou obl\u00edbenou zna\u010dku Franz Josef Kaiser, kter\u00e1 pro v\u00e1s p\u011bt\nt\u011bchto om\u00e1\u010dek rovnou uva\u0159ila z prvot\u0159\u00eddn\u00edch surovin podle tradi\u010dn\u00edch\nreceptur. Kter\u00e1 je ta va\u0161e? Pikantn\u00ed Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese se\nzeleninou a hov\u011bz\u00edm masem, sv\u011b\u017e\u00ed Napoletana nebo gurm\u00e1nsk\u00e1 Olive s \u010dern\u00fdmi\na zelen\u00fdmi olivami? <\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive raj\u010datov\u00e1 om\u00e1\u010dka se zelen\u00fdmi a \u010dern\u00fdmi olivami 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
Pasta slovn\u00edk nejen na dovolenou<\/strong><\/h2>\n\n\n\nPokud najdete na j\u00eddeln\u00edm l\u00edstku nap\u0159\u00edklad radiatori \u010di rotelle,\nsm\u011ble si je objednejte, jedn\u00e1 se tak\u00e9 o typ t\u011bstovin. V zahrani\u010d\u00ed na n\u011b\nnaraz\u00edte obvykle pod souhrnn\u00fdm n\u00e1zvem pasta. Se kter\u00fdmi tvary se setk\u00e1te asi\nnej\u010dast\u011bji?<\/p>\n\n\n\n
- Spaghetti: \u0161pagety<\/li>
- Spaghettini: velmi tenk\u00e9 \u0161pagety<\/li>
- Bucatini: dlouh\u00e9, uvnit\u0159 dut\u00e9 \u0161pagety<\/li>
- Maccheroni: \u0161irok\u00e9 roury (p\u0159\u00edpadn\u011b zahnut\u00e1 kol\u00ednka)<\/li>
- Linguine: tenk\u00e9, placat\u00e9 \u0161pagety<\/li>
- Tagliatelle: \u0161irok\u00e9 nudle<\/li>
- Fettuccine: \u0161irok\u00e9 nudle, je\u0161t\u011b \u0161ir\u0161\u00ed ne\u017e tagliatelle<\/li>
- Pappardelle: asi 1 cm \u0161irok\u00e9 nudle sto\u010den\u00e9 do klub\u00ed\u010dek<\/li>
- Penne: \u0161irok\u00e9 krat\u0161\u00ed rourky se zkosen\u00fdmi konci, naz\u00fdvan\u00e9 t\u00e9\u017e makaronky<\/li>
- Chifferi: kol\u00ednka<\/li>
- Pizzoccheri: rovn\u00e9 nudle z 80 % pohankov\u00e9 mouky<\/li>
- Rigatoni: podobn\u00e9 penne, jen del\u0161\u00ed a s rovn\u00fdmi konci<\/li>
- Lasagne: t\u011bstovinov\u00e9 pl\u00e1ty ur\u010den\u00e9 k vrstven\u00ed<\/li>
- Farfalle: t\u011bstoviny ve tvaru mot\u00fdlk\u016f, \u010di chcete-li ma\u0161li\u010dek<\/li>
- Fusilli: v\u0159etena neboli vrtulky.<\/li>
- Radiatori: maj\u00ed tvar jako gnocchi s v\u00fdrazn\u00fdm \u017eebrov\u00e1n\u00edm.<\/li>
- Cannelloni: t\u011bstovinov\u00e9 trubi\u010dky, kter\u00e9 se pln\u00ed a zap\u00e9kaj\u00ed<\/li>
- Orecchiette: t\u011bstoviny ve tvaru ou\u0161ek<\/li>
- Cavatelli: asi t\u0159i centimetry dlouh\u00e9 t\u011bstoviny p\u0159ipom\u00ednaj\u00edc\u00ed mu\u0161li\u010dky<\/li>
- Casarecce: dom\u00e1c\u00ed t\u011bstoviny svinut\u00e9 do tvaru p\u00edsmene S<\/li>
- Rotelle: t\u011bstoviny ve tvaru kola od vozu<\/li>
- Sp\u00e4tzle: \u0161pecle<\/li><\/ul>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/div>\n\n\n\nOm\u00e1\u010dky jim slu\u0161\u00ed<\/strong><\/h2>\n\n\n\nZp\u016fsob\u016f, jak\u00fdmi lze t\u011bstoviny serv\u00edrovat, existuje snad nekone\u010dn\u011b\nmnoho. Jejich z\u00e1kladem m\u016f\u017ee b\u00fdt jen olej, r\u016fzn\u00e1 bylinkov\u00e1 \u010di raj\u010datov\u00e1 pesta,\n\u010dasto se tak\u00e9 setk\u00e1v\u00e1me s om\u00e1\u010dkami se smetanov\u00fdm z\u00e1kladem, a p\u0159edev\u0161\u00edm se\nz\u00e1kladem raj\u010datov\u00fdm. R\u016fzn\u00e9 variace t\u011bstovin a om\u00e1\u010dek se sladkokyselou chut\u00ed\nraj\u010dat dolad\u011bn\u00fdch lehce pikantn\u00edm parmaz\u00e1nem na j\u00eddeln\u00ed\u010dku zdom\u00e1cn\u011bly po cel\u00e9m\nsv\u011bt\u011b. Jejich p\u0159\u00edprava nen\u00ed slo\u017eit\u00e1, jen je t\u0159eba m\u00edt po ruce spr\u00e1vn\u00e9 a \u010derstv\u00e9\nsuroviny\u2026 nebo svou obl\u00edbenou zna\u010dku Franz Josef Kaiser, kter\u00e1 pro v\u00e1s p\u011bt\nt\u011bchto om\u00e1\u010dek rovnou uva\u0159ila z prvot\u0159\u00eddn\u00edch surovin podle tradi\u010dn\u00edch\nreceptur. Kter\u00e1 je ta va\u0161e? Pikantn\u00ed Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese se\nzeleninou a hov\u011bz\u00edm masem, sv\u011b\u017e\u00ed Napoletana nebo gurm\u00e1nsk\u00e1 Olive s \u010dern\u00fdmi\na zelen\u00fdmi olivami? <\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive raj\u010datov\u00e1 om\u00e1\u010dka se zelen\u00fdmi a \u010dern\u00fdmi olivami 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/figure>\n\n\n\nOm\u00e1\u010dky jim slu\u0161\u00ed<\/strong><\/h2>\n\n\n\nZp\u016fsob\u016f, jak\u00fdmi lze t\u011bstoviny serv\u00edrovat, existuje snad nekone\u010dn\u011b\nmnoho. Jejich z\u00e1kladem m\u016f\u017ee b\u00fdt jen olej, r\u016fzn\u00e1 bylinkov\u00e1 \u010di raj\u010datov\u00e1 pesta,\n\u010dasto se tak\u00e9 setk\u00e1v\u00e1me s om\u00e1\u010dkami se smetanov\u00fdm z\u00e1kladem, a p\u0159edev\u0161\u00edm se\nz\u00e1kladem raj\u010datov\u00fdm. R\u016fzn\u00e9 variace t\u011bstovin a om\u00e1\u010dek se sladkokyselou chut\u00ed\nraj\u010dat dolad\u011bn\u00fdch lehce pikantn\u00edm parmaz\u00e1nem na j\u00eddeln\u00ed\u010dku zdom\u00e1cn\u011bly po cel\u00e9m\nsv\u011bt\u011b. Jejich p\u0159\u00edprava nen\u00ed slo\u017eit\u00e1, jen je t\u0159eba m\u00edt po ruce spr\u00e1vn\u00e9 a \u010derstv\u00e9\nsuroviny\u2026 nebo svou obl\u00edbenou zna\u010dku Franz Josef Kaiser, kter\u00e1 pro v\u00e1s p\u011bt\nt\u011bchto om\u00e1\u010dek rovnou uva\u0159ila z prvot\u0159\u00eddn\u00edch surovin podle tradi\u010dn\u00edch\nreceptur. Kter\u00e1 je ta va\u0161e? Pikantn\u00ed Arrabbiata, vo\u0148av\u00e1 Basilico, Bolognese se\nzeleninou a hov\u011bz\u00edm masem, sv\u011b\u017e\u00ed Napoletana nebo gurm\u00e1nsk\u00e1 Olive s \u010dern\u00fdmi\na zelen\u00fdmi olivami? <\/p>\n\n\n\n
<\/div>\n\n\n\n\n\nOlive raj\u010datov\u00e1 om\u00e1\u010dka se zelen\u00fdmi a \u010dern\u00fdmi olivami 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n\nNapoletana raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_bolognese-173x300.png\")
![\"\"](\"https:\/\/www.franzjosefkaiser.com\/wp-content\/uploads\/2020\/08\/omacka_basilico-200x300.png\")
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