. "14"^^ . . . . . "Guanciale je specialita italsk\u00E9 kuchyn\u011B, vyr\u00E1b\u011Bn\u00E1 z nasolen\u00E9ho a usu\u0161en\u00E9ho vep\u0159ov\u00E9ho laloku. Kusy masa v\u00E1\u017E\u00EDc\u00ED p\u0159es jeden kilogram od\u0159ezan\u00E9 ze spodn\u00ED \u010D\u00E1sti vep\u0159ov\u00E9 hlavy se i s k\u016F\u017E\u00ED vcelku obal\u00ED v soli a \u010Dern\u00E9m pep\u0159i (m\u016F\u017Ee se tak\u00E9 p\u0159idat cukr, drcen\u00FD \u010Desnek, tymi\u00E1n obecn\u00FD nebo chilli papri\u010Dka) a pomalu se usu\u0161\u00ED na tmav\u00E9m, chladn\u00E9m a dob\u0159e v\u011Btran\u00E9m m\u00EDst\u011B. Guanciale je hotov\u00E9 po minim\u00E1ln\u011B t\u0159ech t\u00FDdnech. Pou\u017E\u00EDv\u00E1 se ve studen\u00E9 i tepl\u00E9 kuchyni podobn\u011B jako pancetta, od kter\u00E9 se li\u0161\u00ED vy\u0161\u0161\u00EDm obsahem tuku a v\u00FDrazn\u011Bj\u0161\u00EDm aromatem. Spolu s vejci je z\u00E1kladn\u00ED surovinou pro t\u011Bstoviny alla Carbonara. Vyhl\u00E1\u0161en\u00FDm producentem guanciale je m\u011Bste\u010Dko Amatrice (provincie Rieti), kde se z n\u011Bj p\u0159ipravuje om\u00E1\u010Dka sugo all'amatriciana s raj\u010Daty a s\u00FDrem pecorino."@cs . "1271"^^ . . . . "Guanciale je specialita italsk\u00E9 kuchyn\u011B, vyr\u00E1b\u011Bn\u00E1 z nasolen\u00E9ho a usu\u0161en\u00E9ho vep\u0159ov\u00E9ho laloku. Kusy masa v\u00E1\u017E\u00EDc\u00ED p\u0159es jeden kilogram od\u0159ezan\u00E9 ze spodn\u00ED \u010D\u00E1sti vep\u0159ov\u00E9 hlavy se i s k\u016F\u017E\u00ED vcelku obal\u00ED v soli a \u010Dern\u00E9m pep\u0159i (m\u016F\u017Ee se tak\u00E9 p\u0159idat cukr, drcen\u00FD \u010Desnek, tymi\u00E1n obecn\u00FD nebo chilli papri\u010Dka) a pomalu se usu\u0161\u00ED na tmav\u00E9m, chladn\u00E9m a dob\u0159e v\u011Btran\u00E9m m\u00EDst\u011B. Guanciale je hotov\u00E9 po minim\u00E1ln\u011B t\u0159ech t\u00FDdnech."@cs . . "Guanciale"@cs . . "Guanciale"@cs . . . . . "16193977"^^ . "1162082"^^ . . . . . . . . . . . . . . "guanciale"@cs . . .