{"id":13782,"date":"2016-11-21T08:00:43","date_gmt":"2016-11-21T07:00:43","guid":{"rendered":"http:\/\/1001voyagesgourmands.com\/?p=13782"},"modified":"2017-07-17T23:02:54","modified_gmt":"2017-07-17T21:02:54","slug":"italsky-ricottovy-kolac","status":"publish","type":"post","link":"https:\/\/1001voyagesgourmands.com\/cs\/italsky-ricottovy-kolac\/","title":{"rendered":"Italsk\u00fd ricottov\u00fd kol\u00e1\u010d"},"content":{"rendered":"

Miluju pou\u017e\u00edvat ricottu p\u0159i pe\u010den\u00ed! Po Italsk\u00e9 b\u00e1bovce s ricottou<\/a> m\u00e1m pro v\u00e1s dal\u0161\u00ed v\u00fdborn\u00fd recept. P\u0159esto, \u017ee jsem tenhle italsk\u00fd ricottov\u00fd kol\u00e1\u010d pekla ji\u017e asi p\u0159ed 2 t\u00fddny, tak se recept dost\u00e1v\u00e1 na blog a\u017e te\u010f. P\u0159es t\u00fdden krom\u011b pr\u00e1ce moc v\u011bc\u00ed nest\u00edh\u00e1m a o v\u00edkendu m\u00e1m posledn\u00ed dobou o z\u00e1bavu postar\u00e1no mimo domov. P\u0159ed t\u0159emi t\u00fddni jsem byla cel\u00fd v\u00edkend v Pa\u0159\u00ed\u017ei na salonu \u010dokol\u00e1dy a minul\u00fd v\u00edkend na skok v Praze na Foto \u0160koda Festu. Bylo to v\u017edycky moc fajn a se skv\u011bl\u00fdmi lidmi, ale uteklo to \u0161\u00edlen\u011b rychle! P\u0159ijde mi, \u017ee v dne\u0161n\u00ed dob\u011b opravdu \u017eijeme \u010dasto jen o v\u00edkendu, nem\u00e1te ten stejn\u00fd pocit? <\/p>\n

\"Italsk\u00fd<\/p>\n

Italsk\u00fd ricottov\u00fd kol\u00e1\u010d je kol\u00e1\u010d z k\u0159ehk\u00e9ho t\u011bsta pln\u011bn\u00fd sm\u011bs\u00ed ricotty, citronov\u00e9 k\u016fry, sko\u0159ice a rozinek namo\u010den\u00fdch v rumu. Ka\u017ed\u00fd region v It\u00e1lii m\u00e1 sv\u016fj recept na ricottov\u00fd kol\u00e1\u010d a variace se li\u0161\u00ed zejm\u00e9na p\u0159idan\u00fdm typem alkoholu \u010di su\u0161en\u00e9ho ovoce apod. P\u016fvodn\u00ed recept na tento kol\u00e1\u010d poch\u00e1z\u00ed z jedn\u00e9 m\u00e9 kn\u00ed\u017eky od Laury Zavan. Chu\u0165ov\u011b p\u0159ipom\u00edn\u00e1 n\u00e1\u0161 tvarohov\u00fd kol\u00e1\u010d, a\u017e na korpus z k\u0159ehk\u00e9ho t\u011bsta a sko\u0159ici p\u0159idanou do ricottov\u00e9 n\u00e1pln\u011b. Ta m\u011b mile p\u0159ekvapila – d\u00e1v\u00e1 toti\u017e kol\u00e1\u010di \u0161petku exoti\u010dnosti. Kol\u00e1\u010d je jednoduch\u00fd a v\u00fdborn\u00fd! Doma ho milujeme!<\/p>\n

\"Italsk\u00fd<\/p>\n

Italsk\u00fd ricottov\u00fd kol\u00e1\u010d jsem d\u011blala do obd\u00e9ln\u00edkov\u00e9 formy s odn\u00edmateln\u00fdm dnem, ale recept je pou\u017eiteln\u00fd i na norm\u00e1ln\u00ed kulatou formu o pr\u016fm\u011bru 24 cm. Recept tak\u00e9 m\u016f\u017eete pou\u017e\u00edt na tarteletky, ale v tom p\u0159\u00edpad\u011b sta\u010d\u00ed p\u00e9ct pouze 40 minut.<\/p>\n

\"Italsk\u00fd<\/p>\n

\t\t
<\/div>\t
Italsk\u00fd ricottov\u00fd kol\u00e1\u010d<\/div>\t
2016-11-20 22:35:49<\/div>\t\t
Porc\u00ed 8<\/div>
Kol\u00e1\u010d z k\u0159ehk\u00e9ho t\u011bsta s n\u00e1pln\u00ed z ricotty, citronov\u00e9 k\u016fry, sko\u0159ice a rozinek nam\u00e1\u010den\u00fdch v rumu<\/div>\t
\t\t
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<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t
<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t
Ohodno\u0165te<\/div>\r\n\t\t<\/div>\t\t
Ulo\u017eit recept<\/a><\/div>\t\t
Vytisknout<\/div>\t<\/div>\t
<\/div>\t
\t\t
\r\n\t\t\t
Doba p\u0159\u00edpravy<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Celkov\u00e1 doba<\/div>\r\n\t\t\t
1 hr 40 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t
\t\t
<\/div>\t\t
\t\t
\r\n\t\t\t
Doba p\u0159\u00edpravy<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Doba va\u0159en\u00ed<\/div>\r\n\t\t\t
40 min <\/span><\/div>\r\n\t\t<\/div>\t\t
\r\n\t\t\t
Celkov\u00e1 doba<\/div>\r\n\t\t\t
1 hr 40 min <\/span><\/div>\r\n\t\t<\/div>\t<\/div>\t\t
\t\t\t
Na t\u011bsto<\/div>\t\t\t
    \t\t\t\t
  1. 250 g hladk\u00e9 mouky<\/li>\t\t\t\t
  2. 120 g studen\u00e9ho m\u00e1sla<\/li>\t\t\t\t
  3. \u0161petka soli<\/li>\t\t\t\t
  4. 50 g t\u0159tinov\u00e9ho cukru<\/li>\t\t\t\t
  5. nastrouhan\u00e1 k\u016fra z jednoho bio citronu<\/li>\t\t\t\t
  6. 1 vejce<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
    \t\t\t
    Na n\u00e1pl\u0148<\/div>\t\t\t
      \t\t\t\t
    1. 500 g ricotty<\/li>\t\t\t\t
    2. 2 vejce<\/li>\t\t\t\t
    3. 100 g t\u0159tinov\u00e9ho cukru<\/li>\t\t\t\t
    4. 40 g rozeh\u0159\u00e1t\u00e9ho m\u00e1sla<\/li>\t\t\t\t
    5. 80 g rozinek<\/li>\t\t\t\t
    6. 1 l\u017ei\u010dka sko\u0159ice<\/li>\t\t\t\t
    7. nastrouhan\u00e1 k\u016fra z jednoho bio citronu<\/li>\t\t\t\t
    8. 1 mal\u00e1 sklenice rumu<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
      \t\t\t
      Postup p\u0159\u00edpravy<\/div>\t\t\t
        \t\t\t\t
      1. Nejprve si p\u0159iprav\u00edme k\u0159ehk\u00e9 t\u011bsto. M\u00e1slo nakr\u00e1j\u00edme na mal\u00e9 kosti\u010dky a zapracujeme ho do mouky pros\u00e1t\u00e9 se sol\u00ed, cukrem a citronovou k\u016frou. Dob\u0159e propracujeme bu\u010f v robotu, nebo ru\u010dn\u00edm \u0161leha\u010dem zhruba 3 minuty, ne\u017e m\u00e1 sm\u011bs konzistenci drobenky. Pot\u00e9 zapracujeme vejce. Propracujeme dlan\u011bmi na t\u011bsto a utvo\u0159\u00edme z n\u011bj kouli (pokud je t\u011bsto hodn\u011b such\u00e9, drobiv\u00e9 a nedr\u017e\u00ed p\u0159i sob\u011b, p\u0159id\u00e1me p\u00e1r kapek studen\u00e9 vody), kterou zabal\u00edme do potravinov\u00e9 f\u00f3lie a nech\u00e1me odpo\u010dinout v lednici minim\u00e1ln\u011b 2 hodiny, nejl\u00e9pe v\u0161ak p\u0159es noc.<\/li>\t\t\t\t
      2. Vynd\u00e1me t\u011bsto z lednice a nech\u00e1me ho 30 minut odpo\u010dinout na pokojov\u00e9 teplot\u011b. Mezit\u00edm si p\u0159iprav\u00edme formu na kol\u00e1\u010d s odn\u00edmateln\u00fdm dnem a vyma\u017eeme ji m\u00e1slem.<\/li>\t\t\t\t
      3. Rozinky namo\u010d\u00edme do rumu a nech\u00e1me je v n\u011bm st\u00e1t asi 15 minut.<\/li>\t\t\t\t
      4. Odpo\u010dat\u00e9 t\u011bsto rozv\u00e1l\u00edme na pomou\u010dn\u011bn\u00e9m v\u00e1lu na placku tlustou asi 0,5 cm a do tvaru formy \u2013 m\u011blo by b\u00fdt o tro\u0161ku v\u011bt\u0161\u00ed, jeliko\u017e mus\u00edme po\u010d\u00edtat i s okraji. T\u011bsto opatrn\u011b p\u0159eneseme do formy (m\u016f\u017eeme si ho slo\u017eit a ve form\u011b pak rozlo\u017eit, aby cestou neprasklo. Okraje dob\u0159e p\u0159itla\u010d\u00edme k form\u011b a od\u0159\u00edzneme p\u0159esahuj\u00edc\u00ed \u010d\u00e1st. Formu i s korpusem d\u00e1me na 30 minut vychladit do lednice.<\/li>\t\t\t\t
      5. Troubu p\u0159edeh\u0159ejeme na 160\u00b0C.<\/li>\t\t\t\t
      6. Ve velk\u00e9 m\u00edse ut\u0159eme vejce s cukrem, p\u0159id\u00e1me ricottu a prom\u00edch\u00e1me metlou na homogenn\u00ed sm\u011bs, do kter\u00e9 zapracujeme rozpu\u0161t\u011bn\u00e9 m\u00e1slo, sko\u0159ici, citronovou k\u016fru a rozinky rehydratovan\u00e9 rumem. N\u00e1pl\u0148 nalijeme do formy s t\u011bstem a d\u00e1me p\u00e9ct do vyh\u0159\u00e1t\u00e9 trouby asi 1 hodinu.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>\t\t
        \t\t\t
        Pozn\u00e1mky<\/div>\t\t\t
          \t\t\t\t
        1. Recept tak\u00e9 m\u016f\u017eete pou\u017e\u00edt na tarteletky, ale v tom p\u0159\u00edpad\u011b sta\u010d\u00ed p\u00e9ct pouze 40 minut.<\/li>\t\t\t<\/ol>\r\n\t\t<\/div>
          \r\n Adaptov\u00e1no z La P\u00e2tisserie \u00e0 l'italienne (Laura Zavan) <\/div>
          \r\n Adaptov\u00e1no z La P\u00e2tisserie \u00e0 l'italienne (Laura Zavan)\r\n <\/div>
          1001 Voyages Gourmands https:\/\/1001voyagesgourmands.com\/<\/div>\t\t<\/div>\r\n\t<\/div>\"Italsk\u00fd<\/p>\n

           <\/p>\n

          Vyzkou\u0161eli jste recept<\/span>?<\/p>\n

          Dejte mi v\u011bd\u011bt, jak se povedl! M\u016f\u017eete tu n\u00ed\u017ee zanechat koment\u00e1\u0159 nebo se pochlubte fotkou na Instagramu s hashtgem #1001voyagesgourmands ! <\/p>\n","protected":false},"excerpt":{"rendered":"

          Miluju pou\u017e\u00edvat ricottu p\u0159i pe\u010den\u00ed! Po Italsk\u00e9 b\u00e1bovce s ricottou m\u00e1m pro v\u00e1s dal\u0161\u00ed v\u00fdborn\u00fd recept. P\u0159esto, \u017ee jsem tenhle italsk\u00fd ricottov\u00fd kol\u00e1\u010d pekla ji\u017e asi p\u0159ed 2 t\u00fddny, tak se recept dost\u00e1v\u00e1 na blog a\u017e te\u010f. P\u0159es t\u00fdden krom\u011b pr\u00e1ce moc v\u011bc\u00ed nest\u00edh\u00e1m a o v\u00edkendu m\u00e1m posledn\u00ed dobou…<\/p>\n","protected":false},"author":1,"featured_media":13792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[21,12],"tags":[393,218,410],"class_list":["post-13782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kolace-dorty","category-recepty","tag-ke-kave-a-caji","tag-kolace","tag-ricotta-syr"],"yoast_head":"\nItalsk\u00fd ricottov\u00fd kol\u00e1\u010d - 1001 Voyages Gourmands<\/title>\n<meta name=\"description\" content=\"Italsk\u00fd ricottov\u00fd kol\u00e1\u010d je kol\u00e1\u010d z k\u0159ehk\u00e9ho t\u011bsta pln\u011bn\u00fd sm\u011bs\u00ed ricotty, citronov\u00e9 k\u016fry, sko\u0159ice a rozinek namo\u010den\u00fdch v rumu.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1001voyagesgourmands.com\/cs\/italsky-ricottovy-kolac\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italsk\u00fd ricottov\u00fd kol\u00e1\u010d - 1001 Voyages Gourmands\" \/>\n<meta property=\"og:description\" content=\"Italsk\u00fd ricottov\u00fd kol\u00e1\u010d je kol\u00e1\u010d z k\u0159ehk\u00e9ho t\u011bsta pln\u011bn\u00fd sm\u011bs\u00ed ricotty, citronov\u00e9 k\u016fry, sko\u0159ice a rozinek namo\u010den\u00fdch v rumu.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/1001voyagesgourmands.com\/cs\/italsky-ricottovy-kolac\/\" \/>\n<meta property=\"og:site_name\" content=\"1001 Voyages Gourmands\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1001voyagesgourmands\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-21T07:00:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-07-17T21:02:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/1001voyagesgourmands.com\/wp-content\/uploads\/2016\/11\/Italsky_ricottovy_kolac-7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1050\" \/>\n\t<meta property=\"og:image:height\" content=\"695\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michaela\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@michaela_1001vg\" \/>\n<meta name=\"twitter:site\" content=\"@michaela_1001vg\" \/>\n<meta name=\"twitter:label1\" content=\"Napsal(a)\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michaela\" \/>\n\t<meta name=\"twitter:label2\" content=\"Odhadovan\u00e1 doba \u010dten\u00ed\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/1001voyagesgourmands.com\/cs\/italsky-ricottovy-kolac\/\",\"url\":\"https:\/\/1001voyagesgourmands.com\/cs\/italsky-ricottovy-kolac\/\",\"name\":\"Italsk\u00fd ricottov\u00fd kol\u00e1\u010d - 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