[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.bornet.sk\/milovane-i-nenavidene-ancovicky\/#Article","mainEntityOfPage":"https:\/\/www.bornet.sk\/milovane-i-nenavidene-ancovicky\/","headline":"Milovan\u00e9 i nen\u00e1viden\u00e9 an\u010dovi\u010dky","name":"Milovan\u00e9 i nen\u00e1viden\u00e9 an\u010dovi\u010dky","description":"An\u010dovi\u010dky patria k\u00a0surovin\u00e1m s\u00a0ve\u013emi \u0161pecifickou chu\u0165ou. Niektor\u00ed ich doslova zbo\u017e\u0148uj\u00fa, in\u00ed nem\u00f4\u017eu c\u00edti\u0165 ani ich v\u00f4\u0148u, no a\u00a0n\u00e1jdu sa samozrejme aj \u013eudia, ktor\u00ed e\u0161te t\u00fato … ","datePublished":"2018-11-21","dateModified":"2024-02-20","author":{"@type":"Person","@id":"https:\/\/www.bornet.sk\/author\/#Person","name":"","url":"https:\/\/www.bornet.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/69bd9b72104e3ccfb6214cbd23cb226f96c6ecf33a2a351fa1d4682235118df3?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/69bd9b72104e3ccfb6214cbd23cb226f96c6ecf33a2a351fa1d4682235118df3?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"bornet.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.bornet.sk\/wp-content\/uploads\/img_a295886_w16805_t1548086874.jpg","url":"https:\/\/www.bornet.sk\/wp-content\/uploads\/img_a295886_w16805_t1548086874.jpg","height":0,"width":0},"url":"https:\/\/www.bornet.sk\/milovane-i-nenavidene-ancovicky\/","wordCount":438,"articleBody":"An\u010dovi\u010dky patria k\u00a0surovin\u00e1m s\u00a0ve\u013emi \u0161pecifickou chu\u0165ou. Niektor\u00ed ich doslova zbo\u017e\u0148uj\u00fa, in\u00ed nem\u00f4\u017eu c\u00edti\u0165 ani ich v\u00f4\u0148u, no a\u00a0n\u00e1jdu sa samozrejme aj \u013eudia, ktor\u00ed e\u0161te t\u00fato \u0161pecialitu neochutnali.\u00a0N\u00e1zov an\u010dovi\u010dky, je len in\u00e9 pomenovanie pre sardely. Nie v\u0161ak sardinky. Sardely ob\u00fdvaj\u00fa vody Atlantiku a\u00a0\u010dierneho i\u00a0stredozemn\u00e9ho mora. Dorastaj\u00fa do ve\u013ekosti okolo desiatich centimetrov, v\u00e4\u010d\u0161inou v\u0161ak iba okolo siedmych. Sardinky s\u00edce patria do tej istej rodiny, s\u00fa v\u0161ak o\u00a0\u010dosi v\u00e4\u010d\u0161ie, no a hlavne \u00faplne in\u00e9 ryby.\u00a0Proces spracovania \u00a0Ak sa rozhodnete pre k\u00fapu tejto delikatesy, m\u00f4\u017ee v\u00e1s zasko\u010di\u0165 vysok\u00e1 cena za mali\u010dk\u00e9 balenie. D\u00f4vodom je cel\u00fd proces spracovania r\u00fdb, ktor\u00fd sa mus\u00ed robi\u0165 ru\u010dne. Po tom, ako s\u00fa vyloven\u00e9 z\u00a0mora, mus\u00ed prebehn\u00fa\u0165 v\u0161etko ve\u013emi r\u00fdchlo, pribli\u017ene do hodiny. V\u00a0inom pr\u00edpade, by sa pokazili. Prv\u00fdm krokom je nam\u00e1\u010danie v\u00a0silnom roztoku vody a\u00a0soli. Takto s\u00fa zbaven\u00e9 v\u0161etk\u00fdch bakt\u00e9ri\u00ed a\u00a0in\u00fdch vec\u00ed, ktor\u00e9 by sa do n\u00e1\u0161ho tela nemali dosta\u0165. N\u00e1sledne vrstven\u00e9 do n\u00e1dob spolu s ve\u013ek\u00fdm mno\u017estvom morskej soli. V\u010faka tlaku, ktor\u00e9mu s\u00fa sardely vystavovan\u00e9 po\u010das celej doby, za\u010dn\u00fa postupne uvo\u013e\u0148ova\u0165 tuky a\u00a0so\u013e. Pribli\u017ene po \u0161es\u0165desiatich d\u0148och je tento proces na konci. Pred t\u00fdm, ako sa dostan\u00fa na pulty predajn\u00ed, ich v\u0161ak e\u0161te musia ru\u010dne zbavi\u0165 kost\u00ed a\u00a0plutiev. Jednotliv\u00e9 filety s\u00fa bu\u010f konzervovan\u00e9 v\u00a0slanom roztoku, alebo nalo\u017een\u00e9 do oleja.\u00a0Zdrav\u00e9 ale slan\u00e9 \u00a0Najv\u00e4\u010d\u0161ie mno\u017estvo tejto delikatesy poch\u00e1dza z\u00a0Talianska, Turecka, Thajska a\u00a0\u0160panielska. Od konkr\u00e9tnej oblasti sa odv\u00edja aj ich kone\u010dn\u00fd vzh\u013ead a\u00a0chu\u0165. Tak ako v\u0161etky morsk\u00e9 ryby, s\u00fa i\u00a0sardely bohat\u00fdm zdrojom omega 3 mastn\u00fdch kysel\u00edn. Av\u0161ak pri porovnan\u00fd s\u00a0tak\u00fdm tuniakom, s\u00fa tieto mno\u017estv\u00e1 o\u00a0dos\u0165 ni\u017e\u0161ie. Negat\u00edvom tohto pokrmu je samozrejme i\u00a0vysok\u00fd obsah soli. Preto by sme ich nemali konzumova\u0165 \u010dasto, alebo vo ve\u013ekom mno\u017estve. najlep\u0161ie sa hodia ako pr\u00edsada do \u0161al\u00e1tov a\u00a0om\u00e1\u010dok. Napr\u00edklad do povestn\u00fd Caesar \u0161al\u00e1tu, patria pod\u013ea p\u00f4vodn\u00e9ho receptu pr\u00e1ve an\u010dovi\u010dky. Jeden, \u010di dva k\u00fasky sa prid\u00e1vaj\u00fa sa do majon\u00e9zov\u00e9ho dressingu. Nesl\u00fa\u017eia ako hlavn\u00e1 surovina, ale sk\u00f4r ako n\u00e1hrada soli. \u0160al\u00e1tu navy\u0161e dodaj\u00fa jeho typick\u00fa ar\u00f3mu a\u00a0chu\u0165.\u00a0\u00a0                                                                                                                                                                                                                                                                                                                                                                                        3.8\/5 - (14 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Milovan\u00e9 i nen\u00e1viden\u00e9 an\u010dovi\u010dky","item":"https:\/\/www.bornet.sk\/milovane-i-nenavidene-ancovicky\/#breadcrumbitem"}]}]