{"id":420,"date":"2017-08-01T11:49:04","date_gmt":"2017-08-01T09:49:04","guid":{"rendered":"http:\/\/pitvaros.sk\/sk\/?p=420"},"modified":"2017-08-11T20:19:12","modified_gmt":"2017-08-11T18:19:12","slug":"pitvarosska-klbasa","status":"publish","type":"post","link":"https:\/\/pitvaros.sk\/sk\/?p=420","title":{"rendered":"Pitvaro\u0161sk\u00e1 klb\u00e1sa"},"content":{"rendered":"<p style=\"text-align: justify;\">Dolnozemsk\u00e1\u00a0klb\u00e1sa &#8211; na 4 kg brav\u010dov\u00e9ho pliecka, 1 kg prerasten\u00e9ho b\u00f4\u010dika, dve hl\u00e1vky cesnaku, 5 ly\u017e\u00edc soli (no\u017eom zarovnan\u00e1 polievkov\u00e1 ly\u017eica), 10 a\u017e 15 dkg \u010dervenej sladkej papriky, 5 dkg \u0161tip\u013eavej papriky. Dva bal\u00ed\u010dky rasce, \u010derstvo zomletej, ale drvenej. Recept je dos\u0165 v\u0161eobecn\u00fd. Chu\u0165 a kvalita je z\u00e1visl\u00e1 od r\u00f4znosti a kvality m\u00e4sa, tie\u017e od kvality koren\u00edn. Na dobr\u00fa letn\u00fa hrub\u00fa\u00a0klb\u00e1-su\u00a0je vraj najvhodnej\u0161ie m\u00e4so z dobre vyk\u0155menej, ale nie starej prasnice.\u00a0Klb\u00e1sy\u00a0s\u00fa \u0161\u0165avnatej\u0161ie a nevyschn\u00fa tak, ako z mlad\u0161\u00edch bravov. Sorta \u0161tip\u013eavej a vo\u0148avej papriky je s dlh\u00fdmi\u00a0me\u0161\u0165okami\u00a0a pestuje sa na Dolnej zemi. Aj cesnak mus\u00ed by\u0165 zdrav\u00fd str\u00fa\u010dky maj\u00fa by\u0165 tuh\u00e9. Mlet\u00e1 rasca m\u00f4\u017ee by\u0165 dos\u0165 vyp\u00e1chnut\u00e1. Dobre je \u010derstvo nadrvi\u0165 cel\u00fa rascu. D\u00e1va ar\u00f3mu okam\u017eite a aj postupne. Vymie\u0161an\u00e9 m\u00e4so sa\u00a0ko\u0161t\u00fava\u00a0a prichu\u0165uje. Jedni chc\u00fa viac p\u00e1liv\u00fa, in\u00ed menej. (Zdroj: Pitvaro\u0161 a Pitvaro\u0161ania, 2007)<\/p>\n<p><a href=\"http:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-421\" src=\"http:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735-300x225.jpg\" alt=\"\" width=\"516\" height=\"387\" srcset=\"https:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735-300x225.jpg 300w, https:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735-768x576.jpg 768w, https:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735-1024x768.jpg 1024w, https:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735-285x214.jpg 285w\" sizes=\"auto, (max-width: 516px) 100vw, 516px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dolnozemsk\u00e1\u00a0klb\u00e1sa &#8211; na 4 kg brav\u010dov\u00e9ho pliecka, 1 kg prerasten\u00e9ho b\u00f4\u010dika, dve hl\u00e1vky cesnaku, 5 ly\u017e\u00edc soli (no\u017eom zarovnan\u00e1 polievkov\u00e1 ly\u017eica), 10 a\u017e 15 dkg \u010dervenej sladkej papriky, 5 dkg \u0161tip\u013eavej papriky. Dva bal\u00ed\u010dky rasce, \u010derstvo zomletej, ale drvenej. Recept je dos\u0165 v\u0161eobecn\u00fd. Chu\u0165 a kvalita je z\u00e1visl\u00e1 od r\u00f4znosti a kvality m\u00e4sa, tie\u017e od <a href=\"https:\/\/pitvaros.sk\/sk\/?p=420\" rel=\"nofollow\"><span class=\"sr-only\">Pre\u010d\u00edta\u0165 viac o Pitvaro\u0161sk\u00e1 klb\u00e1sa<\/span>[&hellip;]<\/a><\/p>\n","protected":false},"author":1,"featured_media":421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tradicna-kultura"],"jetpack_featured_media_url":"https:\/\/pitvaros.sk\/sk\/wp-content\/uploads\/2017\/08\/DSC02735.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/posts\/420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=420"}],"version-history":[{"count":2,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions"}],"predecessor-version":[{"id":525,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/posts\/420\/revisions\/525"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=\/wp\/v2\/media\/421"}],"wp:attachment":[{"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitvaros.sk\/sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}