{"id":2912,"date":"2018-11-28T16:27:36","date_gmt":"2018-11-28T15:27:36","guid":{"rendered":"http:\/\/www.winozesmakiem.net.pl\/?p=2912"},"modified":"2018-11-28T16:31:11","modified_gmt":"2018-11-28T15:31:11","slug":"pappardelle-z-cielecina-i-sosem-z-tunczyka","status":"publish","type":"post","link":"https:\/\/www.winozesmakiem.net.pl\/?p=2912","title":{"rendered":"Pappardelle z ciel\u0119cin\u0105 i sosem z tu\u0144czyka"},"content":{"rendered":"<p><strong>Pappardelle z ciel\u0119cin\u0105 i sosem z tu\u0144czyka <\/strong>to moja wariacja na temat piemonckiego klasyku &#8211; Vitello tonnato. To antipasti jest chyba jedn\u0105 z najbardziej znanych na \u015bwiecie w\u0142oskich przek\u0105sek i figuruje w kartach wielu restauracji. Niestety r\u00f3wnie\u017c w\u00a0 wielu przypadkach to, co znajdziemy w poszczeg\u00f3lnych \u201ew\u0142oskich\u201d knajpach, z prawdziwym Vitello tonnato nie ma za du\u017co wsp\u00f3lnego. No c\u00f3\u017c, tak\u0105 mamy rzeczywisto\u015b\u0107.<!--more--><\/p>\n<p>Tradycyjne Vitello tonnato przyrz\u0105dza si\u0119 z okre\u015blonego kawa\u0142ka ciel\u0119ciny: magatello lub girello ( u nas odpowiednikiem jest ligawa ) ze specjalnej rasy kr\u00f3w fassone. Mi\u0119so zwykle gotuje si\u0119 lub nawet piecze, a potem podaje si\u0119 na zimno pokrojone na cienkie plastry. Ca\u0142o\u015b\u0107 polewa si\u0119 g\u0119stym sosem \u00a0na bazie w\u0142asnor\u0119cznie przygotowanego majonezu z\u00a0 dodatkiem tu\u0144czyka, anchois, soku z cytryny i kapar\u00f3w. Generalnie to taka klasyczna wersja. Niekt\u00f3rzy uwa\u017caj\u0105 jednak, \u017ce ciel\u0119cin\u0119 trzeba najpierw \u00a0zamarynowa\u0107 w bia\u0142ym winie z warzywami, a dopiero potem ugotowa\u0107 razem z marynat\u0105. Z kolei sos nale\u017cy przygotowa\u0107 koniecznie z ugotowanych na twardo \u017c\u00f3\u0142tek i pozosta\u0142ych wy\u017cej wymienionych sk\u0142adnik\u00f3w. \u00a0My\u015bl\u0119, \u017ce jedna jak i druga wersja mo\u017ce da\u0107 zbli\u017cone efekty, je\u015bli u\u017cyjemy dobrej jako\u015bci produkt\u00f3w.<\/p>\n<p>Ja postanowi\u0142em zerwa\u0107 nieco z klasyk\u0105 i stworzy\u0107 moj\u0105, makaronow\u0105 wersj\u0119 Vitello tonnato. Sos przygotowa\u0142em zgodnie z og\u00f3lnie przyj\u0119t\u0105 receptur\u0105 dodaj\u0105c od siebie \u0142y\u017ck\u0119 musztardy. U\u017cy\u0142em jednak sznycla ciel\u0119cego, kt\u00f3ry zamarynowa\u0142em w soli, pieprzu, rozmarynie, tymianku i czosnku, a nast\u0119pnie usma\u017cy\u0142em dziel\u0105c go na mniejsze kawa\u0142ki. \u00a0No i pappardelle, kt\u00f3re po\u0142\u0105czy\u0142em z sosem i mi\u0119sem. Efekt bardzo smaczny \u2013 ciekawe co powiedzieliby na to W\u0142osi pr\u00f3buj\u0105c pasty alla Vitello tonnato?<\/p>\n<p><strong>Sk\u0142adniki ( 4 porcje ):<\/strong><\/p>\n<ul>\n<li><strong>400g pappardelle<\/strong><\/li>\n<li><strong>200g sznycla ciel\u0119cego<\/strong><\/li>\n<li><strong>4 z\u0105bki czosnku<\/strong><\/li>\n<li><strong>s\u00f3l, pieprz<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka suszonego tymianku<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka suszonego rozmarynu<\/strong><\/li>\n<li><strong>200g najlepszej jako\u015bci tu\u0144czyka w oleju, ods\u0105czonego<\/strong><\/li>\n<li><strong>4 fileciki anchois<\/strong><\/li>\n<li><strong>200ml oleju s\u0142onecznikowego<\/strong><\/li>\n<li><strong>3 jajka<\/strong><\/li>\n<li><strong>1 \u0142y\u017cka musztardy<\/strong><\/li>\n<li><strong>1 cytryna<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka octu z bia\u0142ego wina<\/strong><\/li>\n<li><strong>kapary<\/strong><\/li>\n<\/ul>\n<p><strong>Przygotowanie: <\/strong>\u00a0Mi\u0119so pokroi\u0107 na mniejsze kawa\u0142ki, przyprawi\u0107 sol\u0105, pieprzem, rozmarynem, tymiankiem i przeci\u015bni\u0119tym przez prask\u0119 czosnkiem. W\u0142o\u017cy\u0107 do lod\u00f3wki na godzin\u0119 lub d\u0142u\u017cej. Oddzieli\u0107 \u017c\u00f3\u0142tka od bia\u0142ek. Z cytryny wyci\u015bnij sok. Do misy miksera dodaj \u017c\u00f3\u0142tka oraz musztard\u0119 i miksuj\u0105c, wlewaj stopniowo cienkim strumieniem olej s\u0142onecznikowy. Miksuj, a\u017c powstanie g\u0119sty sos majonezowy. Na koniec dodaj sok z cytryny i ocet. Delikatnie wymieszaj. Ods\u0105czonego tu\u0144czyka i anchois zmiksuj w blenderze na g\u0142adk\u0105 mas\u0119. Dodaj majonez i wymieszaj ca\u0142o\u015b\u0107 doprawiaj\u0105c w razie potrzeby do smaku. Makaron ugotuj w osolonej wodzie al dente. Kawa\u0142ki ciel\u0119ciny usma\u017c na odrobinie mas\u0142a, a\u017c zarumieni si\u0119 z obu stron. Dodaj na patelni\u0119 sos i wymieszaj z mi\u0119sem podgrzewaj\u0105c chwil\u0119. Odced\u017a makaron zachowuj\u0105c troch\u0119 wody z gotowania pappardelle i prze\u0142\u00f3\u017c z powrotem do garnka. Dodaj ciel\u0119cin\u0119\u00a0 z sosem i wymieszaj z makaronem wlewaj\u0105c w razie potrzeby troch\u0119 wody z gotowania makaronu, aby rozrzedzi\u0107 nieco sos. Podawaj od razu wyka\u0144czaj\u0105c danie kaparami i \u015bwie\u017co mielonym pieprzem.<\/p>\n<p>Do takiego pappardelle proponuj\u0119 kieliszek piemonckiego <strong>Roero Arneis lub Gavi<\/strong>, ale te\u017c <strong>Vermentino, bia\u0142\u0105 Etn\u0119, Chablis, Sancerre, dobrej jako\u015bci Pinot Grigio z Alto Adige<\/strong>. Ciekawie mog\u0142oby wypa\u015b\u0107 r\u00f3wnie\u017c\u00a0<strong>Verdejo<\/strong>. \u00a0Spr\u00f3bujcie te\u017c z wytrawnym, prowansalskim <strong>rose<\/strong>. Niekt\u00f3rzy fani czerwieni proponuj\u0105 tak\u017ce <strong>Barber\u0119<\/strong>.<\/p>\n<p><a href=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181125_213935_789.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2914\" data-permalink=\"https:\/\/www.winozesmakiem.net.pl\/?attachment_id=2914\" data-orig-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181125_213935_789.jpg\" data-orig-size=\"1080,1080\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_20181125_213935_789\" 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data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1.jpg\" class=\"aligncenter size-medium wp-image-286\" src=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1-300x233.jpg\" alt=\"\" width=\"300\" height=\"233\" srcset=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1-300x233.jpg 300w, https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1.jpg 454w\" sizes=\"auto, (max-width: 300px) 85vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pappardelle z ciel\u0119cin\u0105 i sosem z tu\u0144czyka to moja wariacja na temat piemonckiego klasyku &#8211; Vitello tonnato. To antipasti jest chyba jedn\u0105 z najbardziej znanych na \u015bwiecie w\u0142oskich przek\u0105sek i figuruje w kartach wielu restauracji. Niestety r\u00f3wnie\u017c w\u00a0 wielu przypadkach to, co znajdziemy w poszczeg\u00f3lnych \u201ew\u0142oskich\u201d knajpach, z prawdziwym Vitello tonnato nie ma za du\u017co &hellip; <a href=\"https:\/\/www.winozesmakiem.net.pl\/?p=2912\" class=\"more-link\">Czytaj dalej<span class=\"screen-reader-text\"> \u201ePappardelle z ciel\u0119cin\u0105 i sosem z tu\u0144czyka\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,396],"tags":[432,141,59,433,434,23,14,63,33],"class_list":["post-2912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-przepisy","tag-cielecina","tag-kuchnia-wloska","tag-makaron","tag-tunczyk","tag-vitello-tonnato","tag-wina","tag-wino","tag-wino-i-kuchnia","tag-wino-i-potrawy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181125_213935_789.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8BUJb-KY","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2912"}],"version-history":[{"count":4,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2912\/revisions"}],"predecessor-version":[{"id":2918,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2912\/revisions\/2918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/media\/2914"}],"wp:attachment":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}