[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.erania.sk\/mozarella\/#Article","mainEntityOfPage":"https:\/\/www.erania.sk\/mozarella\/","headline":"Mozarella","name":"Mozarella","description":"Tento syr m\u00e1 p\u00f4vod v talianskej Kamp\u00e1nii a jeho v\u00fdznam je odvoden\u00fd od slova mozzare-odreza\u0165. Traduje sa, \u017ee vznikol n\u00e1hodou, ke\u010f nezn\u00e1memu syr\u00e1rovi nechtiac spadol tvaroh do vriacej vody a tam sa zmenil na nov\u00fd druh syra. P\u00f4vodnou surovinou na v\u00fdrobu bolo mlieko z byvolov, ktor\u00e9 boli na pastvin\u00e1ch Talianska roz\u0161\u00edren\u00e9, no dnes sa spracov\u00e1va hlavne z kravsk\u00e9ho mlieka. Na jeden kus syra je potrebn\u00fd viac ako liter mlieka. V s\u00fa\u010dasnosti mozarellu z byvolieho mlieka vyr\u00e1ba u\u017e len \u0161es\u0165 syr\u00e1rov...<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/www.erania.sk\/mozarella\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>","datePublished":"2018-06-22","dateModified":"2023-04-26","author":{"@type":"Person","@id":"https:\/\/www.erania.sk\/author\/#Person","name":"","url":"https:\/\/www.erania.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/633c8fb9866a4b0403353760c35030d9478298d226363320d7bf91cdc3dbe3b6?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/633c8fb9866a4b0403353760c35030d9478298d226363320d7bf91cdc3dbe3b6?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"erania.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.erania.sk\/wp-content\/uploads\/img_a290004_w16535_t1533050709.jpg","url":"https:\/\/www.erania.sk\/wp-content\/uploads\/img_a290004_w16535_t1533050709.jpg","height":0,"width":0},"url":"https:\/\/www.erania.sk\/mozarella\/","about":["N\u00e1kupy"],"wordCount":439,"articleBody":"Tento syr m\u00e1 p\u00f4vod v talianskej Kamp\u00e1nii a jeho v\u00fdznam je odvoden\u00fd od slova mozzare-odreza\u0165. Traduje sa, \u017ee vznikol n\u00e1hodou, ke\u010f nezn\u00e1memu syr\u00e1rovi nechtiac spadol tvaroh do vriacej vody a tam sa zmenil na nov\u00fd druh syra. P\u00f4vodnou surovinou na v\u00fdrobu bolo mlieko z byvolov, ktor\u00e9 boli na pastvin\u00e1ch Talianska roz\u0161\u00edren\u00e9, no dnes sa spracov\u00e1va hlavne z kravsk\u00e9ho mlieka. Na jeden kus syra je potrebn\u00fd viac ako liter mlieka. V s\u00fa\u010dasnosti mozarellu z byvolieho mlieka vyr\u00e1ba u\u017e len \u0161es\u0165 syr\u00e1rov na celom svete.Charakteristika syra Mozarella m\u00e1 ov\u00e1lny tvar a skladuje sa v pevne uzatvoren\u00fdch obaloch alebo misk\u00e1ch s mal\u00fdm mno\u017estvom srv\u00e1tky. Je snehobielej farby, mlad\u00fd syr je pomerne pru\u017en\u00fd, sa d\u00e1 \u013eahko reza\u0165 aj napriek tenkej lesklej k\u00f4rke. Dozrievan\u00edm syra sa zintenz\u00edv\u0148uje jeho chu\u0165 a z\u00e1rove\u0148 m\u00e4kne. Pri v\u00e4\u010d\u0161\u00edch mno\u017estv\u00e1ch sa jeho tvar upravuje do kv\u00e1dra, ale chuti to nijako neubl\u00ed\u017ei. Taliani si ju radi oba\u013euj\u00fa v trojobale, m\u00e1 toti\u017e v\u00fdraznej\u0161iu chu\u0165 ako eidam. Vyr\u00e1ba sa z takzvan\u00e9ho \u201eto\u010den\u00e9ho \u201etvarohu, do ktor\u00e9ho sa prid\u00e1va inicia\u010dn\u00e1 kult\u00fara a syridlo, n\u00e1sledne sa tvaroh nare\u017ee na drobn\u00e9 k\u00fasky a nech\u00e1 sa usadi\u0165. Zo srv\u00e1tky sa prelo\u017e\u00ed do vriacej vody, kde sa mie\u0161a, a\u017e k\u00fdm sa z neho vytvor\u00ed leskl\u00e1 hladk\u00e1 masa. Z nej sa odre\u017e\u00fa mal\u00e9 k\u00fasky, formuj\u00fa sa do ov\u00e1lneho tvaru a z\u00e1rove\u0148 sa vkladaj\u00fa do slan\u00e9ho roztoku. Upravuje sa do rozli\u010dn\u00fdch ve\u013ekost\u00ed a tvarov, nemusia to by\u0165 len gu\u013e\u00f4\u010dky, ale napr\u00edklad tvar uzl\u00edka, \u010dere\u0161ni\u010diek, ale aj mno\u017estv\u00e1 \u010fal\u0161\u00edch r\u00f4znych tvarov. Na trhu n\u00e1jdete mozarellu z byvolieho a z kravsk\u00e9ho mlieka alebo mie\u0161an\u00fa z oboch druhov mlieka, no zauj\u00edmavos\u0165ou je \u00faden\u00e1 mozarella, m\u00e1 v\u00fdrazn\u00fa chu\u0165 a zlatohned\u00fa farbu a \u00fadi sa tradi\u010dn\u00fdm sp\u00f4sobom nad oh\u0148om zalo\u017een\u00fdm z miestnych druhov dreva.Kam s \u0148ou Najzn\u00e1mej\u0161\u00edm pokrmom z mozarelly je \u0161al\u00e1t Caprese, typicky letn\u00fd \u0161al\u00e1t, ktor\u00e9ho pr\u00edprava u\u017e nem\u00f4\u017ee by\u0165 jednoduch\u0161ia. Sta\u010d\u00ed iba nareza\u0165 paradajky na kolieska, striedavo s pl\u00e1tkami mozarelly, ktor\u00fa takisto nare\u017ete na kolieska, poukladajte na tanier, oso\u013ete, posypte koren\u00edm a pridajte l\u00edstky \u010derstvej bazalky. Pred pod\u00e1van\u00edm to cel\u00e9 m\u00f4\u017eete pokvapka\u0165 panensk\u00fdm olivov\u00fdm olejom a \u013eahk\u00fd letn\u00fd obed alebo ve\u010dera je hotov\u00e1.                                                                                                                                                                                                                                                                                                                                                                                        4\/5 - (8 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Mozarella","item":"https:\/\/www.erania.sk\/mozarella\/#breadcrumbitem"}]}]