{"id":1276,"date":"2012-03-17T14:12:07","date_gmt":"2012-03-17T13:12:07","guid":{"rendered":"http:\/\/teatrgotowania.xaa.pl\/?p=1276"},"modified":"2016-11-18T14:22:00","modified_gmt":"2016-11-18T13:22:00","slug":"peczotto-gotowane-w-soku-z-burakow-z-suszonymi-grzybami-i-serem-lazur-podawane-z-rukola","status":"publish","type":"post","link":"https:\/\/teatrgotowania.pl\/?p=1276","title":{"rendered":"P\u0119czotto gotowane w soku z burak\u00f3w, z suszonymi grzybami i serem Lazur, podawane z rukol\u0105"},"content":{"rendered":"<p style=\"text-align: justify;\"><span style=\"color: #14c3a2;\"><strong>W ubieg\u0142y pi\u0105tek mia\u0142am okazj\u0119 uczestniczy\u0107 w warsztatach kulinarnych z Tomkiem Jakubiakiem. Sk\u0105d znacie Tomka? Z kuchni Dzie\u0144 dobry TVN, czy z programu Kuchni TV &#8211; Jakubiak w sezonie.\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/00-2.png\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-1277\" src=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/00-2.png\" alt=\"00\" width=\"950\" height=\"1422\" srcset=\"https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/00-2.png 590w, https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/00-2-200x300.png 200w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Pracy mieli\u015bmy naprawd\u0119 sporo. Na dobry pocz\u0105tek Tomek opowiedzia\u0142 nam o sezonowo\u015bci produkt\u00f3w, wprowadzi\u0142 w to, co ka\u017cdy z nas b\u0119dzie robi\u0142. Opowiedzia\u0142 o sk\u0142adnikach. Czu\u0142am si\u0119 wyj\u0105tkowo, bo&#8230; trafi\u0142am na deser \ud83d\ude42 idealnie.<\/p>\n<p style=\"text-align: justify;\">Niezale\u017cnie od tego, najwi\u0119ksze wra\u017cenie zrobi\u0142o na mnie p\u0119czotto. Dlatego umieszczam je jako pierwsze \ud83d\ude42<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/01-2.png\"><img decoding=\"async\" class=\"aligncenter wp-image-1278\" src=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/01-2.png\" alt=\"01\" width=\"950\" height=\"636\" srcset=\"https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/01-2.png 590w, https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/01-2-300x201.png 300w, https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/01-2-210x140.png 210w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #14c3a2; text-decoration: underline;\"><strong>P\u0119czotto gotowane w soku z burak\u00f3w, z suszonymi grzybami i serem Lazur, podawane z rukol\u0105<\/strong><\/span><\/p>\n<p style=\"text-align: center;\">500g p\u0119czaku<\/p>\n<p style=\"text-align: center;\">125g mas\u0142a<\/p>\n<p style=\"text-align: center;\">kilka suszonych grzyb\u00f3w<\/p>\n<p style=\"text-align: center;\">1 cebula drobno posiekana<\/p>\n<p style=\"text-align: center;\">2 z\u0105bki czosnku<\/p>\n<p style=\"text-align: center;\">kilka ga\u0142\u0105zek tymianku<\/p>\n<p style=\"text-align: center;\">1l bulionu warzywnego lub drobiowego<\/p>\n<p style=\"text-align: center;\">szklanka soku z burak\u00f3w<\/p>\n<p style=\"text-align: center;\">\u0142y\u017cka sera Lazur (cho\u0107 osobi\u015bcie doda\u0142am wi\u0119cej)<\/p>\n<p style=\"text-align: center;\">odrobina octu balsamicznego<\/p>\n<p style=\"text-align: center;\">p\u0119czek posiekanej natki pietruszki lub rukola<\/p>\n<p style=\"text-align: center;\">dobra oliwa z pierwszego t\u0142oczenia<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/03-1.png\"><img decoding=\"async\" class=\"aligncenter wp-image-1279\" src=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/03-1.png\" alt=\"03\" width=\"950\" height=\"1422\" srcset=\"https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/03-1.png 590w, https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/03-1-200x300.png 200w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">W szerokim rondlu lub na g\u0142\u0119bokiej patelni na ma\u015ble z odrobin\u0105 oliwy przesma\u017c cebul\u0119 i ca\u0142e z\u0105bki czosnku. Gdy czosnek si\u0119 zrumieni wyjmij go, a na patelni\u0119 wrzu\u0107 p\u0119czak i tymianek i sma\u017c oko\u0142o 4 minut po czym zalej bulionem. Dodaj grzyby. Zmniejsz ogie\u0144 i gotuj, a\u017c p\u0142yn odparuje w 70%. Dolej sok z buraka i gotuj. Gdy p\u0119czak b\u0119dzie mi\u0119kki dodaj lazur i odrobin\u0119 octu balsamicznego. Podawa\u0107 z rukol\u0105 lub pokrojon\u0105 natk\u0105 pietruszki. Skrop oliw\u0105.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/04.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1280\" src=\"http:\/\/teatrgotowania.xaa.pl\/wp-content\/uploads\/2016\/11\/04.png\" alt=\"04\" width=\"950\" height=\"1422\" srcset=\"https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/04.png 590w, https:\/\/teatrgotowania.pl\/wp-content\/uploads\/2016\/11\/04-200x300.png 200w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>W ubieg\u0142y pi\u0105tek mia\u0142am okazj\u0119 uczestniczy\u0107 w warsztatach kulinarnych z Tomkiem Jakubiakiem. Sk\u0105d znacie Tomka? Z kuchni Dzie\u0144 dobry TVN, czy z programu Kuchni TV &#8211; Jakubiak w sezonie.\u00a0 Pracy mieli\u015bmy naprawd\u0119 sporo. Na dobry pocz\u0105tek Tomek opowiedzia\u0142 nam o sezonowo\u015bci produkt\u00f3w, wprowadzi\u0142 w to, co ka\u017cdy z nas b\u0119dzie [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_elementor_edit_mode":"","_elementor_template_type":"","_elementor_data":"","_elementor_page_settings":null},"categories":[3],"tags":[79],"class_list":["post-1276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-przepisy","tag-danie-glowne"],"_links":{"self":[{"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/posts\/1276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1276"}],"version-history":[{"count":1,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/posts\/1276\/revisions"}],"predecessor-version":[{"id":1281,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/posts\/1276\/revisions\/1281"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=\/wp\/v2\/media\/1277"}],"wp:attachment":[{"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teatrgotowania.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}