{"id":19920,"date":"2022-04-12T06:56:35","date_gmt":"2022-04-12T06:56:35","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=19920"},"modified":"2022-04-19T13:20:09","modified_gmt":"2022-04-19T13:20:09","slug":"mascarpone-tejszinbol-preseles-nelkul-keszult-olasz-sajt","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/mascarpone-tejszinbol-preseles-nelkul-keszult-olasz-sajt\/","title":{"rendered":"Ktor\u00fd syr m\u00f4\u017ee by\u0165 gastronomick\u00fdm vrcholom?"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>

S\u00fdry m\u00f4\u017eeme milova\u0165 a niektor\u00e9 z nich s\u00fa svetov\u00fdmi unik\u00e1tmi. Samotn\u00fd syr je z\u00e1kladnou potravinou, ale existuj\u00fa niektor\u00e9 \u0161peci\u00e1lne<\/a> ktor\u00e1 dosiahla neuverite\u013en\u00fd \u00faspech.<\/em><\/p>\n

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Foto: Pixabay<\/p><\/div>\n

\u010co je mascarpone<\/strong><\/h3>\n

Mascarpone je tvaroh hov\u00e4dzieho p\u00f4vodu, vyroben\u00fd zo smotany bez lisovania, s tvarohovou konzistenciou, neslan\u00fd, surov\u00fd, \u010derstv\u00fd taliansky syr. Bielej farby, kr\u00e9mov\u00fd, bez k\u00f4ry. Zvy\u010dajne sa nekonzumuje samostatne pre svoju chu\u0165, ale zmie\u0161an\u00fd s in\u00fdmi sladk\u00fdmi alebo slan\u00fdmi pr\u00edsadami s prenikavou chu\u0165ou. Ako surovina svetozn\u00e1my<\/a>, ktor\u00e1 dod\u00e1 va\u0161im pokrmom jedine\u010dn\u00fa chu\u0165. Pou\u017e\u00edva sa najm\u00e4 ako z\u00e1klad pre dezerty, ale jeho najd\u00f4le\u017eitej\u0161ou prednos\u0165ou je tiramisu. Obsah tuku je 50-55% su\u0161iny. Jeho m\u00e4kk\u00e1 konzistencia znamen\u00e1, \u017ee sa m\u00f4\u017ee pred\u00e1va\u0165 len v plastov\u00fdch poh\u00e1roch ako kysl\u00e1 smotana alebo maslov\u00fd kr\u00e9m. Poch\u00e1dza z Lombardie a p\u00f4vodne sa vyr\u00e1bal z dom\u00e1ceho mlieka. V s\u00fa\u010dasnosti sa mascarpone<\/a> Vyr\u00e1ba sa v r\u00f4znych regi\u00f3noch Talianska a na rozdiel od in\u00fdch syrov sa nevyr\u00e1ba z mlieka, ale zo smotany.<\/p>\n

Jedn\u00fdm z najzn\u00e1mej\u0161\u00edch dezertov z mascarpone je tiramisu<\/strong>, mo\u017eno pr\u00e1ve v\u010faka tejto sladkosti dosiahol tak\u00fa v\u00fdbu\u0161n\u00fa popularitu!<\/p>\n

\"\"

Foto: Pixabay<\/p><\/div>\n

A mascarpone<\/a>, ako z\u00e1kladn\u00e1 potravina<\/strong><\/h3>\n

Ka\u017ed\u00fd vie, \u017ee sa pou\u017e\u00edva ako z\u00e1klad pre nespo\u010detn\u00e9 mno\u017estvo kol\u00e1\u010dov. Svojou konzistenciou najviac pripom\u00edna maslo, m\u00e1 menej v\u00fdrazn\u00fa chu\u0165, ale pr\u00e1ve preto je ob\u013e\u00faben\u00fd. V\u010faka tomu je na pou\u017eitie<\/a> na sladk\u00e9 aj slan\u00e9 kol\u00e1\u010de. Talianska kuchy\u0148a je jednou z hlavnou surovinou.<\/a><\/p>\n

\"\"

Foto: Pixabay<\/p><\/div>\n

Mascarpone <\/strong><\/h3>\n

Hlavn\u00fdmi zlo\u017ekami mascarpone s\u00fa smotana a mlieko. Nie je to pr\u00edli\u0161 zlo\u017eit\u00e9, ke\u010f\u017ee hovor\u00edme o druhu syra. Tieto zlo\u017eky m\u00f4\u017eu by\u0165 doplnen\u00e9 \u010fal\u0161\u00edmi zlo\u017ekami a dokonca aj in\u00fdmi zlo\u017ekami poch\u00e1dzaj\u00facimi z mlieka. Pr\u00edkladom je su\u0161en\u00e9 mlieko, maslo a koncentr\u00e1t mlie\u010dnych bielkov\u00edn. Samozrejme, prav\u00e9, origin\u00e1lne mascarpone je v\u00fdnimo\u010dn\u00e9! Mascarpone je napokon druh smotany vyroben\u00fd zr\u00e1\u017ean\u00edm kyseliny mlie\u010dnej, ale v rodnom Taliansku, v Mil\u00e1ne a jeho okol\u00ed, sa naz\u00fdva syr. Tak ho pozn\u00e1me aj my!<\/p>\n

Kr\u00e9m sa zohreje na teplotu pribli\u017ene 100 \u00b0C. Do zmesi sa zvy\u010dajne prid\u00e1va kyselina citr\u00f3nov\u00e1 na zahustenie. Hotov\u00e1 hust\u00e1 tekutina sa preced\u00ed cez sit\u00e1, pri\u010dom doba trvania je r\u00f4zna, ale zvy\u010dajne 6 a\u017e 10 hod\u00edn. V\u00fdsledn\u00e1 hmota sa potom bal\u00ed.<\/p>\n

Ke\u010f\u017ee je tak\u00e1 \u201ejednoduch\u00e1\u201d, neobsahuje \u017eiadne pr\u00edsady a nie je vyzret\u00e1. Chu\u0165 v\u00fdrobku poch\u00e1dza z pou\u017eit\u00e9ho mlieka a smotany. Ke\u010f\u017ee je \u00faplne pr\u00edrodn\u00fd, m\u00e1 ve\u013emi vysok\u00fd obsah tuku, a\u017e 40-45%. V\u010faka tomu je vhodn\u00fd pre vegetari\u00e1nsku stravu.<\/p>\n

\"\"

Foto: Pixabay<\/p><\/div>\n

Hist\u00f3ria mascarpone<\/strong><\/h3>\n

D\u00e1tum jeho vzniku nie je \u00faplne zn\u00e1my. Ist\u00e9 je, \u017ee je ove\u013ea mlad\u0161\u00ed ako syry, ktor\u00e9 pozn\u00e1me dnes. Existuj\u00fa stopy o jeho v\u00fdrobe pribli\u017ene od konca 17. storo\u010dia. Je jasn\u00e9, \u017ee vznikol v Taliansku, v severnej \u010dasti krajiny, v Lombardii. N\u00e1zov mascarpone vyvol\u00e1va mno\u017estvo \u0161pekul\u00e1ci\u00ed. O jeho p\u00f4vode koluj\u00fa r\u00f4zne m\u00fdty, ale \u017eiadny z nich nie je v\u0161eobecne uzn\u00e1van\u00fd.<\/p>\n

Prv\u00fd:<\/strong> Pod\u013ea miestneho pr\u00edbehu sa prv\u00fdkr\u00e1t vyrobil na farme ne\u010faleko Mil\u00e1na. Farma sa vol\u00e1 Cascina Mascherpa, z \u010doho poch\u00e1dza aj jej n\u00e1zov.<\/p>\n

Druh\u00fd: <\/strong>Ist\u00fd \u0161panielsky \u0161\u013eachtic po ochutnan\u00ed syra zvolal: \u201eMas que bueno!\u201d, \u010do v doslovnom preklade znamen\u00e1 \u201eviac ako dobr\u00fd\u201d. Tento v\u00fdraz dal n\u00e1zov syru mascarpone.<\/p>\n

Tretia: <\/strong>Gramatick\u00e1 mo\u017enos\u0165 je, \u017ee slovo mascarpone poch\u00e1dza z lombardsk\u00e9ho dialektu. Poch\u00e1dza z Mascarpia.<\/p>\n

\u0160tvrt\u00fd: <\/strong>Mlie\u010dny v\u00fdrobok zo srv\u00e1tky z\u00edskanej zo syra stracchino. P\u00f4vodne bol zn\u00e1my ako mascherpa.<\/p>\n

Piaty:<\/strong> Mlad\u00fd mu\u017e menom Mascarin\u00f3yo ju prv\u00fdkr\u00e1t vytvoril s cie\u013eom z\u00edska\u0165 priaze\u0148 svojej milovanej. Po jeho ochutnan\u00ed sa s \u0148ou o\u017eenil. Odvtedy ho vyr\u00e1bali nepretr\u017eite a zbohatli na \u0148om.<\/p>\n

Zauj\u00edmav\u00fd fakt:<\/strong> Napoleon bol ve\u013ek\u00fdm fan\u00fa\u0161ikom mascarpone. Traduje sa, \u017ee ho prv\u00fdkr\u00e1t ochutnal v Lodi v roku 1796. Chutilo mu tak ve\u013emi, \u017ee ho jedol aj po\u010das svojho pobytu. Ke\u010f sa vr\u00e1til domov do Franc\u00fazska, ako prv\u00e9 si ho objednal z Talianska.<\/p>\n

\"\"

Foto: MATUSZ-VAD<\/p><\/div>\n

Mascarpone je dokonca zdrav\u00e9<\/strong><\/h3>\n

Ke\u010f\u017ee sa mascarpone vyr\u00e1ba \u00faplne prirodzene, je bohat\u00e9 na vitam\u00edny a miner\u00e1ly. M\u00e1 ve\u013emi vysok\u00fd obsah antioxidantov, ktor\u00e9 napom\u00e1haj\u00fa regener\u00e1cii a odolnosti buniek, podporuj\u00fa imunitn\u00fd syst\u00e9m a pom\u00e1haj\u00fa pri krvotvorbe. Ke\u010f\u017ee mascarpone je bohat\u00e9 na esenci\u00e1lne aminokyseliny, ktor\u00e9 s\u00fa pre \u013eudsk\u00fd organizmus nevyhnutn\u00e9 a vyu\u017e\u00edvan\u00e9, stabilizuje funkciu mozgu. Pravidelnou konzum\u00e1ciou sa d\u00e1 prekona\u0165 stres, nespavos\u0165, nervov\u00e9 vyp\u00e4tie a \u00fanava. Vysok\u00fd obsah v\u00e1pnika posil\u0148uje kosti a obsah vitam\u00ednov A a B pom\u00e1ha metabolick\u00fdm procesom.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

K\u00e9pesek vagyunk im\u00e1dni a sajtot, \u00e9s k\u00f6zt\u00fck is van vil\u00e1gver\u0151. A sajt maga alapvet\u0151 \u00e9lelmiszer, de van n\u00e9h\u00e1ny speci\u00e1lis fajt\u00e1ja, ami hihetetlen sikereket \u00e9rt el. Mi is az a mascarpone A mascarpone szarvasmarha eredet\u0171, tejsz\u00ednb\u0151l pr\u00e9sel\u00e9s n\u00e9lk\u00fcl k\u00e9sz\u00fclt, t\u00far\u00f3 \u00e1llag\u00fa, s\u00f3tlan, nyers, olasz, friss sajt. Feh\u00e9r sz\u00edn\u0171, kr\u00e9mes, h\u00e9jatlan. \u00c1ltal\u00e1ban nem \u00f6nmag\u00e1ban, saj\u00e1t \u00edz\u00e9\u00e9rt fogyasztj\u00e1k,<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":19930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,209,75,216,19,126,519,592,211,85,231,593],"class_list":["post-19920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-receptek","tag-sajt","tag-sajtok","tag-sajtos","tag-sef","tag-sutemeny","tag-szakacs","tag-tiramisu"],"yoast_head":"\nMelyik sajt lehet gasztron\u00f3miai cs\u00facs\u00e9lm\u00e9ny? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Mi is az a Mascarpone. A mascarpone szarvasmarha eredet\u0171, tejsz\u00ednb\u0151l pr\u00e9sel\u00e9s n\u00e9lk\u00fcl k\u00e9sz\u00fclt, t\u00far\u00f3 \u00e1llag\u00fa, s\u00f3tlan, nyers olasz friss sajt.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/mascarpone-tejszinbol-preseles-nelkul-keszult-olasz-sajt\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Melyik sajt lehet gasztron\u00f3miai cs\u00facs\u00e9lm\u00e9ny?\" \/>\n<meta property=\"og:description\" content=\"Mi is az a Mascarpone. 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