{"id":6037,"date":"2021-09-08T20:56:25","date_gmt":"2021-09-08T18:56:25","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=6037"},"modified":"2021-09-08T20:57:07","modified_gmt":"2021-09-08T18:57:07","slug":"zpatky-do-skoly-s-chuti-franz-josef-kaiser","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/zpatky-do-skoly-s-chuti-franz-josef-kaiser\/","title":{"rendered":"Zp\u00e1tky do \u0161koly s chut\u00ed Franz Josef Kaiser"},"content":{"rendered":"\n

V\u0161imli jste si, jak b\u011bhem \u0161koln\u00edho roku \u010das rychle b\u011b\u017e\u00ed? Odv\u00e9zt\ndo \u0161koly, pak honem do pr\u00e1ce, vyzvednout v dru\u017ein\u011b, zav\u00e9zt na krou\u017eky, zajistit\nn\u00e1kupy, napsat \u00fakoly\u2026 a do toho v\u0161eho ide\u00e1ln\u011b vt\u011bsnat p\u0159\u00edpravu zdrav\u00e9ho\ndom\u00e1c\u00edho j\u00eddla pro celou rodinu. To aby se \u010dlov\u011bk rozkr\u00e1jel. Ur\u010dit\u011b v\u00e1m proto\np\u0159ijde vhod p\u00e1r tip\u016f, jak rychle, chutn\u011b a dob\u0159e zasytit mal\u00e9 i velk\u00e9, a z\u00edskat\ntak v\u00edc \u010dasu na hran\u00ed s d\u011btmi a t\u0159eba i na sv\u00e9 kon\u00ed\u010dky.<\/p>\n\n\n\n

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T\u011bstoviny a om\u00e1\u010dky se nikdy nep\u0159ej\u00ed<\/strong><\/h2>\n\n\n\n

Proto Franz Josef Kaiser uva\u0159il a zava\u0159il hned p\u011bt vynikaj\u00edc\u00edch om\u00e1\u010dek<\/a> z\u00a0prvot\u0159\u00eddn\u00edch surovin. Sta\u010d\u00ed je otev\u0159\u00edt, oh\u0159\u00e1t, zal\u00edt s\u00a0nimi t\u011bstoviny nebo r\u00fd\u017ei \u2013 a vida! Rychl\u00fd a vo\u0148av\u00fd ob\u011bd je na stole.<\/p>\n\n\n\n

Z\u00e1kladem om\u00e1\u010dek <\/a>Franz Josef Kaiser jsou zral\u00e1 \u010derstv\u00e1 raj\u010data, li\u0161\u00ed se v\u0161ak od sebe v\u00fdb\u011brem dal\u0161\u00edch ingredienc\u00ed, kter\u00e9 d\u011blaj\u00ed z\u00a0ka\u017ed\u00e9 origin\u00e1ln\u00ed gurm\u00e1nskou pochoutku. Klasick\u00e1 Bolognese <\/a>raj\u010datov\u00e1 om\u00e1\u010dka s\u00a0hov\u011bz\u00edm masem a zeleninou je u\u017e v\u00a0\u010desk\u00e9 kuchyni st\u00e1lic\u00ed, Basilico<\/a> je bez masa, zato kr\u00e1sn\u011b von\u00ed po bazalce. Chu\u0165 Napoletany<\/a> zase p\u0159\u00edjemn\u011b dopl\u0148uje mrkev, Olive<\/a> v sob\u011b kombinuje \u010dern\u00e9 a zelen\u00e9 olivy a Arrabbiata<\/a> je p\u0159ipraven\u00e1 oslnit v\u0161echny, kdo maj\u00ed r\u00e1di ost\u0159ej\u0161\u00ed pokrmy. <\/p>\n\n\n\n

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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
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Napoletana raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Bolognese raj\u010datov\u00e1 om\u00e1\u010dka se zeleninou a hov\u011bz\u00edm masem 350g<\/a><\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
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Basilico raj\u010datov\u00e1 om\u00e1\u010dka s bazalkou 350g<\/a>
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Arrabbiata raj\u010datov\u00e1 om\u00e1\u010dka s chilli 350g<\/a><\/figcaption><\/figure><\/div>\n\n\n\n
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Na t\u011bstovin\u00e1ch z\u00e1le\u017e\u00ed<\/strong><\/h2>\n\n\n\n

Aby chu\u0165 om\u00e1\u010dek spr\u00e1vn\u011b vynikla, je vhodn\u00e9 zvolit k nim\ntak\u00e9 kvalitn\u00ed t\u011bstoviny. Takov\u00e9, kter\u00e9 se nerozva\u0159\u00ed, nelep\u00ed, z\u016fst\u00e1vaj\u00ed po\nuva\u0159en\u00ed pru\u017en\u00e9 a dr\u017e\u00ed si sv\u016fj tvar. S\u00e1zkou na jistotu jsou t\u011bstoviny vyroben\u00e9\nze semoliny, mouky vyroben\u00e9 z tvrdozrnn\u00e9 p\u0161enice. I ty Franz Josef Kaiser\ngurm\u00e1n\u016fm nab\u00edz\u00ed ve 4 obl\u00edben\u00fdch tvarech \u2013 Spaghetti, Fusilli, Penne a Chifferi.<\/p>\n\n\n\n

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Zape\u010den\u00e9 t\u011bstoviny s tu\u0148\u00e1kov\u00fdm sal\u00e1tem Mexiko<\/a> <\/figcaption><\/figure><\/div>\n\n\n\n
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Pesto & pasta <\/strong><\/h2>\n\n\n\n

Dal\u0161\u00ed mimo\u0159\u00e1dn\u011b rychlou a v\u00fd\u017eivnou ve\u010de\u0159\u00ed mohou b\u00fdt\nt\u011bstoviny s pestem a posypan\u00e9 dobr\u00fdm s\u00fdrem. V podstat\u011b je zelen\u00e9\npesto rozdrcen\u00e1 sm\u011bs \u010desneku, bazalky, s\u00fdru, piniov\u00fdch o\u0159\u00ed\u0161k\u016f a olivov\u00e9ho oleje,\nto je takzvan\u00e9 Janovsk\u00e9 pesto, nebo chcete-li Pesto alla Genovese. Hod\u00ed se nejen\nna t\u011bstoviny, ale tak\u00e9 na spoustu dal\u0161\u00edch dobrot, kter\u00e9 jsou hotov\u00e9 raz dva a\nzvl\u00e1dnou je p\u0159ipravit i \u0161ikovn\u00ed \u0161kol\u00e1ci. Takov\u00fd pln\u011bn\u00fd croissant bude ke\nsva\u010din\u011b zaru\u010den\u011b chutnat je\u0161t\u011b l\u00e9pe, kdy\u017e si ho mal\u00fd str\u00e1vn\u00edk vlastnoru\u010dn\u011b\nnachyst\u00e1.
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Pln\u011bn\u00fd croissant se\nzelen\u00fdm pestem<\/strong><\/h3>\n\n\n\n