{"id":92918,"date":"2023-12-19T10:23:51","date_gmt":"2023-12-19T08:23:51","guid":{"rendered":"https:\/\/slovaklinesmagazin.sk\/cms\/?p=92918"},"modified":"2023-12-19T10:23:51","modified_gmt":"2023-12-19T08:23:51","slug":"chorvatske-vianocne-kulinarske-kuzlo-sviatocna-hostina-pre-zmysly","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2023\/12\/chorvatske-vianocne-kulinarske-kuzlo-sviatocna-hostina-pre-zmysly\/","title":{"rendered":"Chorv\u00e1tske viano\u010dn\u00e9 kulin\u00e1rske k\u00fazlo: Sviato\u010dn\u00e1 hostina pre zmysly"},"content":{"rendered":"

V mnoh\u00fdch krajin\u00e1ch sveta sa u\u017e o nieko\u013eko dn\u00ed pri viano\u010dnom stole z\u00eddu rodiny a priatelia. Nebude tomu inak ani v Chorv\u00e1tsku, kde k sviato\u010dnej n\u00e1lade prispeje prepychovo ozdoben\u00fd st\u00f4l, a na \u0148om \u0161tedr\u00e1 hostina. Chorv\u00e1tsko je krajina, kde sa m\u00f4\u017eete dobre najes\u0165 po cel\u00fd rok, no na Vianoce m\u00f4\u017eete za\u017ei\u0165 skuto\u010dn\u00e9 gastronomick\u00e9 k\u00fazla, ktor\u00e9 nenechaj\u00fa nikoho \u013eahostajn\u00fdm.<\/p>\n

Pod\u013ea trad\u00edcie sa v Chorv\u00e1tsku na \u0160tedr\u00fd ve\u010der neje m\u00e4so. Hlavn\u00fa \u00falohu preto zohr\u00e1vaj\u00fa ryby, najm\u00e4 treska, po chorv\u00e1tsky bakalar. Pripravuje sa \u010derven\u00fd alebo biely, konzumuje sa ly\u017ei\u010dkou alebo natiera na chlieb a pripravuje sa na mnoho sp\u00f4sobov od Istrie a Kvarneru cez Dalm\u00e1ciu a\u017e po Z\u00e1hreb. Dalmat\u00ednci pripravuj\u00fa bakalar na uje, tresku varen\u00fa na bielo so zemiakmi, hojne ochuten\u00fa olivov\u00fdm olejom, cesnakom a nadrobno nasekanou petr\u017elenovou v\u0148a\u0165ou.<\/p>\n

\"\"Zdroj a foto: @CNTB, Maja Danica Pecanic<\/p>\n

Ryba sa marinuje aspo\u0148 24 hod\u00edn, \u010dasto aj dva alebo tri dni, aby zm\u00e4kla, a potom sa z nej var\u00ed lahodn\u00fd \u010derven\u00fd brudet, ak\u00fdsi ryb\u00ed gul\u00e1\u0161. V istrijskej a pobre\u017enej verzii sa vyr\u00e1ba aj biela treska (in bianco) ako pa\u0161t\u00e9ta s pr\u00eddavkom cesnaku a olivov\u00e9ho oleja, prednostne natieran\u00e1 na vo\u0148av\u00fd, \u010derstvo upe\u010den\u00fd chlieb. Tradi\u010dn\u00fdm istrijsk\u00fdm jedlom pripravovan\u00fdm po\u010das p\u00f4stu s\u00fa aj pastuti alebo cestoviny nakr\u00e1jan\u00e9 na \u0161tvorce, zaliate hor\u00facim olivov\u00fdm olejom a osolen\u00fdmi sardinkami alebo pod\u00e1van\u00e9 s treskou na bielo. Na \u0160tedr\u00fd ve\u010der bud\u00fa ostrovania jes\u0165 brujet (polievku) z \u00fahora s paradajkami alebo chobotnicu pe\u010den\u00fa v r\u00fare so zemiakmi, a Slav\u00f3n\u010dania pripravia zn\u00e1my perkelt zo \u0161\u0165uky s mno\u017estvom cibule, fefer\u00f3nky, paradajok a dom\u00e1ceho tuku. V \u0160okadiji vo v\u00fdchodnom Slav\u00f3nsku star\u00e9 zvyky diktuj\u00fa jes\u0165 suve s\u0107uke alebo su\u0161en\u00fa \u0161\u0165uku, vyroben\u00fa z najkraj\u0161\u00edch exempl\u00e1rov uloven\u00fdch po\u010das roka.<\/p>\n

Ur\u010dite sa v\u00e1m zbehli slinky u\u017e pri vymenovan\u00ed \u0161tedrove\u010dern\u00fdch poch\u00fa\u0165ok, na samotn\u00e9 Vianoce v\u0161ak v Chorv\u00e1tsku jedia e\u0161te honosnej\u0161ie! Dalm\u00e1cia na Vianoce vonia pa\u0161ticadou. Hoci ka\u017ed\u00fd tvrd\u00ed, \u017ee ten ich recept je najlep\u0161\u00ed, preto\u017ee je vyroben\u00fd pod\u013ea origin\u00e1lnej recept\u00fary starej aj st\u00e1ro\u010dia, sp\u00f4sob pr\u00edpravy sa na celom Jadrane l\u00ed\u0161i. Je to hov\u00e4dzie m\u00e4so, ktor\u00e9 niektor\u00ed varia v pro\u0161eku, in\u00ed vo v\u00edne s cukrom a na vrch sa d\u00e1va panceta, cesnak, mrkva, zeler a klin\u010deky. Su\u0161en\u00e9 slivky dod\u00e1vaj\u00fa om\u00e1\u010dke osobitn\u00fa v\u00f4\u0148u a hustotu. K tomu v\u0161etk\u00e9mu samozrejme patria dom\u00e1ce njoki (ak\u00fdsi druh halu\u0161iek), o ktor\u00fdch je zn\u00e1me, \u017ee tie, ktor\u00e9 vyr\u00e1baj\u00fa dalmat\u00ednske a istrijsk\u00e9 mn\u00ed\u0161ky, s\u00fa najlep\u0161ie na svete.<\/p>\n

Oblas\u0165 Gorski Kotar si pochutn\u00e1va na moriakovi s lok\u0161ami, v chorv\u00e1t\u010dine mlinci, rovnako ako Z\u00e1hreb a severn\u00fd Jadran. Dokonal\u00fd pe\u010den\u00fd moriak si vy\u017eaduje roky sk\u00fasenost\u00ed a sviato\u010dn\u00e9ho pe\u010denia. K nemu nesmie ch\u00fdba\u0165 lahodn\u00e1 plnka, akou je napr\u00edklad t\u00e1 z kociek kukuri\u010dn\u00e9ho chleba, cibule, jablka, zeleru, cesnaku, kuracej pe\u010dene a petr\u017elenu, no faktom je, \u017ee chorv\u00e1tske morky s\u00fa k\u0155men\u00e9 ja\u010dme\u0148om, ga\u0161tanmi a vla\u0161sk\u00fdmi orechmi, a to ich rob\u00ed tak\u00fdmi v\u00fdnimo\u010dn\u00fdmi. V Slav\u00f3nii je ob\u013e\u00faben\u00e9 pe\u010den\u00e9 prasiatko, jeho ko\u017ea mus\u00ed by\u0165 chrumkav\u00e1 a m\u00e4so sa mus\u00ed rozpl\u00fdva\u0165 v \u00fastach. Jed\u00e1va sa, samozrejme, so sl\u00e1vnym franc\u00fazskym \u0161al\u00e1tom, ktor\u00fd pozn\u00e1me aj u n\u00e1s ako zemiakov\u00fd \u0161al\u00e1t.<\/p>\n

\"\"Zdroj a foto: @CNTB, Maja Danica Pecanic<\/p>\n

V regi\u00f3ne Me\u0111imurje na Vianoce nesmie zo stola ch\u00fdba\u0165 pe\u010den\u00e1 ka\u010dica, a ako v\u0161etky svoje pe\u010den\u00e9 m\u00e4s\u00e1, aj ka\u010dice Me\u0111imur\u010dania plnia poh\u00e1nkovou ka\u0161ou. V Like s\u00fa zas vern\u00ed varen\u00e9mu brav\u010dov\u00e9mu m\u00e4su s varenou kapustnicou, a v\u00f4\u0148a jedla sarma, plnen\u00fdch kysl\u00fdch kapustov\u00fdch listov, sa \u0161\u00edri zo sviato\u010dn\u00fdch stolov v ka\u017edom k\u00fate Chorv\u00e1tska.<\/p>\n

No a po bohatej ve\u010deri nesm\u00fa ch\u00fdba\u0165 ani tradi\u010dn\u00e9 viano\u010dn\u00e9 sladkosti \u2013 ro\u0161\u010di\u0107i (viano\u010dn\u00e9 ro\u017eky), linzeri (lineck\u00e9 pe\u010divo), \u010dupavci (kokosov\u00e9 kocky), biskupski kruh (biskupsk\u00fd chleb\u00ed\u010dek), orahnja\u010da i makovnja\u010da (orechov\u00fd a makov\u00fd z\u00e1vin), oblatne (plnen\u00e9 obl\u00e1tky), ma\u010dje o\u010di (z\u00e1kusok plnen\u00fd ban\u00e1nom), ani kiflice (ro\u017eky). Hviezdi\u010dky a srdie\u010dka plnen\u00e9 lekv\u00e1rom tie\u017e tradi\u010dne patria na sviato\u010dn\u00fd st\u00f4l, ako aj su\u0161ienky v tvare viano\u010dn\u00e9ho strom\u010deka prekryt\u00e9 marcip\u00e1nom a ozdoben\u00e9 cukrov\u00fdmi perli\u010dkami, a k viano\u010dn\u00fdm ra\u0148ajk\u00e1m sa pod\u00e1va sviato\u010dn\u00fd tvarohov\u00fd kuglof (b\u00e1bovka).<\/p>\n

\"\"Zdroj a foto: @CNTB, Maja Danica Pecanic<\/p>\n

Od Istrie na severoz\u00e1pade po Konavle na juhov\u00fdchode n\u00e1jdete ob\u013e\u00faben\u00fa kro\u0161tulu (cesto, ktor\u00e9 sa naj\u010dastej\u0161ie \u201evia\u017ee\u201c do ma\u0161le, vypr\u00e1\u017ean\u00e9 na oleji a posypan\u00e9 pr\u00e1\u0161kov\u00fdm cukrom), fritulu ( mal\u00e9 gu\u013e\u00f4\u010dky z kysnut\u00e9ho cesta s hrozienkami, opra\u017een\u00fdm olejom a posypan\u00e9 cukrom), pandi\u0161panj (su\u0161ienka obohaten\u00e1 o prosecco a kandizovan\u00e9 citrusy), paprenjak (tvrd\u00e9 su\u0161ienky s medom a koren\u00edm), bobi\u0107 (guli\u010dky z mandl\u00ed a pr\u00e1\u0161kov\u00e9ho cukru) a arancina (su\u0161en\u00e1 pomaran\u010dov\u00e1 k\u00f4ra nalo\u017een\u00e1 v cukrovej vode, obalen\u00e1 v kry\u0161t\u00e1lovom cukri).<\/p>\n

\u010eal\u0161ou ob\u013e\u00fabenou sladkos\u0165ou v chorv\u00e1tskom pr\u00edmor\u00ed je smokvenjak, \u010do je kol\u00e1\u010d vyroben\u00fd zo su\u0161en\u00fdch f\u00edg, s pr\u00eddavkom vla\u0161sk\u00fdch orechov alebo mandl\u00ed a r\u00f4znych koren\u00edn. Ostrov Vis je zn\u00e1my smokvenjakom, ktor\u00fd obyvatelia naz\u00fdvaj\u00fa hib alebo hljeb a prid\u00e1vaj\u00fa sa do\u0148 nahrubo nasekan\u00e9 mandle, su\u0161en\u00fd an\u00edz a bylinky. Hib sa potom su\u0161\u00ed na vetre bura alebo v peci. Figy sa tradi\u010dne pod\u00e1vaj\u00fa s travaricou alebo r\u00f4znymi lik\u00e9rmi.<\/p>\n

\"\"<\/a> \"\"Zdroj a foto: @CNTB, Maja Danica Pecanic<\/p>\n

\u010c\u00edm sa dost\u00e1vame k \u010fal\u0161ej d\u00f4le\u017eitej polo\u017eke, ktor\u00e1 nesmie ch\u00fdba\u0165 z viano\u010dn\u00e9ho stola v Chorv\u00e1tsku, a to k v\u00ednam, o ktor\u00e9 v Chorv\u00e1tsku naozaj nie je n\u00fadza, a ktor\u00e9 p\u00fataj\u00fa \u010doraz v\u00e4\u010d\u0161iu pozornos\u0165. Ka\u017ed\u00fd regi\u00f3n m\u00e1 aspo\u0148 jednu odrodu, ktor\u00fa si mimoriadne v\u00e1\u017ei, a tie najlep\u0161ie z chorv\u00e1tskych v\u00edn sa dost\u00e1vaj\u00fa na st\u00f4l pr\u00e1ve v najkraj\u0161\u00ed sviatok roka.<\/p>\n

Po\u010das sviato\u010dn\u00e9ho obdobia v Chorv\u00e1tsku sa jed\u00e1lensk\u00fd st\u00f4l men\u00ed na gobel\u00edn bohat\u00e9ho kult\u00farneho dedi\u010dstva a kulin\u00e1rskych \u0161pecial\u00edt. Viano\u010dn\u00fa atmosf\u00e9ru c\u00edti\u0165 v ka\u017edom s\u00faste lahodn\u00fdch chut\u00ed, ktor\u00e9 definuj\u00fa toto radostn\u00e9 obdobie. Jedine\u010dn\u00e9 jedl\u00e1, ktor\u00e9 po\u010das sviatkov zdobia chorv\u00e1tske stoly, v\u0161ak neposkytuj\u00fa len vynikaj\u00face chute, ale z\u00e1rove\u0148 ponoria do kult\u00farneho z\u00e1\u017eitku, ktor\u00fd sa ded\u00ed z gener\u00e1cie na gener\u00e1ciu.<\/p>\n

 <\/p>\n

Obr\u00e1zok na titulke:<\/em><\/p>\n

Gastro purica optimizirano a tisak <\/em><\/p>\n

Zdroj a foto: @CNTB, Maja Danica<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

V mnoh\u00fdch krajin\u00e1ch sveta sa u\u017e o nieko\u013eko dn\u00ed pri viano\u010dnom stole z\u00eddu rodiny a priatelia. Nebude tomu inak ani v Chorv\u00e1tsku, kde k sviato\u010dnej n\u00e1lade prispeje prepychovo ozdoben\u00fd st\u00f4l, a na \u0148om \u0161tedr\u00e1 hostina. Chorv\u00e1tsko je krajina, kde sa m\u00f4\u017eete dobre najes\u0165 po cel\u00fd rok, no na Vianoce m\u00f4\u017eete za\u017ei\u0165 skuto\u010dn\u00e9 gastronomick\u00e9 k\u00fazla, ktor\u00e9 […]<\/p>\n","protected":false},"author":7,"featured_media":92921,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,46,50],"tags":[],"class_list":["post-92918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-real-estate","category-gastronomia","category-radim-vam","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/92918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=92918"}],"version-history":[{"count":1,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/92918\/revisions"}],"predecessor-version":[{"id":92929,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/92918\/revisions\/92929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/92921"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=92918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=92918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=92918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}