{"id":3635,"date":"2019-05-01T06:12:34","date_gmt":"2019-05-01T05:12:34","guid":{"rendered":"http:\/\/www.winozesmakiem.net.pl\/?p=3635"},"modified":"2019-05-20T19:56:36","modified_gmt":"2019-05-20T18:56:36","slug":"risotto-cacio-e-pepe","status":"publish","type":"post","link":"https:\/\/www.winozesmakiem.net.pl\/?p=3635","title":{"rendered":"Risotto Cacio e Pepe"},"content":{"rendered":"<p>To risotto jest wyj\u0105tkowe, bo niezwykle minimalistyczne &#8211; bazuje jedynie na trzech sk\u0142adnikach, a sam przepis stworzy\u0142 trzygwiazdkowy szef kuchni <strong>Massimo Bottura<\/strong>, kt\u00f3ry stoi za sukcesem <strong>Osterii Francescana<\/strong> &#8211; uznanej po raz kolejny za najlepsz\u0105 restauracj\u0119 \u015bwiata wed\u0142ug rankingu The World&#8217;s 50 Best Restaurants.<!--more--><\/p>\n<p>Ciekawe s\u0105 okoliczno\u015bci powstania receptury na to risotto. Po trz\u0119sieniu ziemi, kt\u00f3re dotkn\u0119\u0142o okolice Modeny w 2012 roku, uszkodzonych zosta\u0142o tysi\u0105ce kr\u0119g\u00f3w Parmigiano Reggiano. Na producent\u00f3w ser spad\u0142o widmo braku mo\u017cliwo\u015bci sprzeda\u017cy uszkodzonych kr\u0119g\u00f3w parmezanu. Massimo Bottura stworzy\u0142 wi\u0119c przepis na <strong>risotto Cacio e Pepe<\/strong>, kt\u00f3re bazuje w\u0142a\u015bnie na Parmigiano Reggiano, a sama receptura szybko zyska\u0142a ogromn\u0105 popularno\u015b\u0107. Wytw\u00f3rcy parmezanu odetchn\u0119li z ulg\u0105 i zdo\u0142ali sprzeda\u0107 uszkodzone sery.<\/p>\n<p>Jak wspomnia\u0142em, risotto Cacio e Pepe to raptem trzy sk\u0142adniki. Przepis jest niezwykle prosty &#8211; nie ma tu nawet dodatku bulionu ani wina, co jest typowe dla potrawy, jak\u0105 jest risotto. Mamy natomiast ca\u0142kiem sporo parmezanu, przez co risotto ma wyj\u0105tkowy, bogaty i jedyny parmezanowy smak, a to dzi\u0119ki temu, \u017ce ry\u017c gotujemy w serowym wywarze. Przygotowanie nie jest skomplikowane, jednak trzeba zacz\u0105\u0107 je dzie\u0144 wcze\u015bniej. Ale naprawd\u0119 warto dla tego parmezanowego do\u015bwiadczenia &#8211; si\u0119gnijcie tylko po najlepszy parmigiano, jaki znajdziecie.<\/p>\n<p><strong>Sk\u0142adniki ( 4 porcje ):<\/strong><\/p>\n<ul>\n<li><strong>350 g parmezanu ( u mnie 40-miesi\u0119czny)<\/strong><\/li>\n<li><strong>300 g ry\u017cu carnaroli lub arborio<\/strong><\/li>\n<li><strong>2 litry wody<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka bia\u0142ego pieprzu<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka czerwonego pieprzu<\/strong><\/li>\n<li><strong>1\/2 \u0142y\u017ceczki czarnego pieprzu<\/strong><\/li>\n<li><strong>oliwa\u00a0<\/strong><\/li>\n<\/ul>\n<p><strong>Przygotowanie<\/strong>: Do garnka wla\u0107 wod\u0119 i doda\u0107 starty parmezan. Nast\u0119pnie podgrza\u0107 wod\u0119, a\u017c osi\u0105gnie temperatur\u0119 80-90 stopni. Zdj\u0105\u0107 garnek z ognia i pozwoli\u0107 ostygn\u0105\u0107 ca\u0142o\u015bci. Wstawi\u0107 do lod\u00f3wki na 24 godziny.<\/p>\n<p>Wyj\u0105\u0107 garnek z lod\u00f3wki. Jego zawarto\u015b\u0107 b\u0119dzie podzielona na trzy warstwy. Nale\u017cy zebra\u0107\u00a0\u0142y\u017ck\u0105\u00a0 kremow\u0105 warstw\u0119, kt\u00f3ra zebra\u0142a si\u0119 na powierzchni p\u0142ynu i odstaw j\u0105. Nast\u0119pnie trzeba przela\u0107 wod\u0119 z garnka przez gaz\u0119 do innego naczynia &#8211; to b\u0119dzie nasz wywar, w kt\u00f3rym ugotujemy risotto. Wed\u0142ug Massimo Bottury, g\u0119stej serowej warstwy, kt\u00f3ra zostanie na dnie garnka, nie u\u017cywamy w tym przepisie, cho\u0107 uwa\u017cam, \u017ce mo\u017cna doda\u0107 jej odrobin\u0119 do risotto.<\/p>\n<p>Na patelni podsma\u017camy na oliwie ry\u017c. Nast\u0119pnie dodajemy po chochelce serowego wywaru, jak w klasycznym risotto. Gotujemy mieszaj\u0105c, a\u017c porcja wywaru zostanie wch\u0142oni\u0119ta, a w\u00f3wczas dolewamy kolejn\u0105. Po mniej wi\u0119cej 15 minutach dodajemy zebran\u0105 wcze\u015bniej kremow\u0105 warstw\u0119 , mieszamy i gotujemy risotto jeszcze chwil\u0119. Zdejmujemy patelni\u0119 z ognia, dodajemy pieprz i mieszamy ca\u0142o\u015b\u0107.\u00a0 Risotto wyk\u0142adamy na talerze i dodatkowo opr\u00f3szamy rozgniecionymi w mo\u017adzierzu ziarnami pieprzu.<\/p>\n<p>Do picia proponuj\u0119 kieliszek <strong>Vermentino, Orvieto, Pinot Grigio, Sangiovese<\/strong> ( ale nie Riserva, co\u015b prostszego ), <strong>Dolcetto d&#8217;Alba, Rosso di Montalcino<\/strong>.<\/p>\n<p><a href=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3641\" data-permalink=\"https:\/\/www.winozesmakiem.net.pl\/?attachment_id=3641\" data-orig-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213.jpg\" data-orig-size=\"3264,2448\" 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;1&quot;}\" data-image-title=\"_20190202_203213\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213-1024x768.jpg\" class=\"aligncenter size-large wp-image-3641\" src=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213-1024x768.jpg\" alt=\"\" width=\"525\" height=\"394\" srcset=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213-1024x768.jpg 1024w, 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data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;F5121&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1552558164&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.23&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.03125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC_6440\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/DSC_6440-1024x768.jpg\" class=\"aligncenter size-large wp-image-3643\" src=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/DSC_6440-1024x768.jpg\" alt=\"\" width=\"525\" height=\"394\" srcset=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/DSC_6440-1024x768.jpg 1024w, https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/DSC_6440-300x225.jpg 300w, https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/DSC_6440-768x576.jpg 768w\" sizes=\"auto, (max-width: 525px) 85vw, 525px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3644\" data-permalink=\"https:\/\/www.winozesmakiem.net.pl\/?attachment_id=3644\" data-orig-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201.jpg\" data-orig-size=\"3264,2448\" 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;1&quot;}\" data-image-title=\"_20190202_203201\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201-1024x768.jpg\" class=\"aligncenter size-large wp-image-3644\" src=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201-1024x768.jpg\" alt=\"\" width=\"525\" height=\"394\" srcset=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201-1024x768.jpg 1024w, https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201-300x225.jpg 300w, https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203201-768x576.jpg 768w\" sizes=\"auto, (max-width: 525px) 85vw, 525px\" \/><\/a><\/p>\n<p>Inspiracja: facetikuchnia.com.pl<\/p>\n<p><a href=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"286\" data-permalink=\"https:\/\/www.winozesmakiem.net.pl\/?attachment_id=286\" data-orig-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2016\/12\/logo-1.jpg\" data-orig-size=\"454,353\" data-comments-opened=\"1\" 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\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To risotto jest wyj\u0105tkowe, bo niezwykle minimalistyczne &#8211; bazuje jedynie na trzech sk\u0142adnikach, a sam przepis stworzy\u0142 trzygwiazdkowy szef kuchni Massimo Bottura, kt\u00f3ry stoi za sukcesem Osterii Francescana &#8211; uznanej po raz kolejny za najlepsz\u0105 restauracj\u0119 \u015bwiata wed\u0142ug rankingu The World&#8217;s 50 Best Restaurants.<\/p>\n","protected":false},"author":1,"featured_media":3641,"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_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":[141,516,194,327,23,14,63,33,202],"class_list":["post-3635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-przepisy","tag-kuchnia-wloska","tag-parmezan","tag-risotto","tag-ser","tag-wina","tag-wino","tag-wino-i-kuchnia","tag-wino-i-potrawy","tag-wlochy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2019\/04\/20190202_203213.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8BUJb-WD","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/3635","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=3635"}],"version-history":[{"count":6,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/3635\/revisions"}],"predecessor-version":[{"id":4027,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/3635\/revisions\/4027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/media\/3641"}],"wp:attachment":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}