{"id":3424,"date":"2020-12-18T07:01:00","date_gmt":"2020-12-18T06:01:00","guid":{"rendered":"https:\/\/klysa.pl\/?p=3424"},"modified":"2020-12-17T23:16:27","modified_gmt":"2020-12-17T22:16:27","slug":"baked-guinea-fowl","status":"publish","type":"post","link":"https:\/\/klysa.pl\/pl\/baked-guinea-fowl\/","title":{"rendered":"Pieczona perliczka"},"content":{"rendered":"\n<p>Perliczka to rodzaj ma\u0142ego ptaka, kt\u00f3ry nie jest popularna do jedzenia na Filipinach. W polskiej kuchni te\u017c raczej nie jest cz\u0119sto spotykana, a szkoda bo jest naprawd\u0119 pyszna. W tym przepisie danie \u015bwietnie przechodzi przyprawami i chrupi\u0105cym boczkiem, dzi\u0119ki czemu perliczka jest soczysta, a danie przepyszne \ud83d\ude42<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-683x1024.jpg\" alt=\"\" class=\"wp-image-3425\" srcset=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-683x1024.jpg 683w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-200x300.jpg 200w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-768x1152.jpg 768w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-1024x1536.jpg 1024w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-1365x2048.jpg 1365w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p>Sk\u0142adniki:<\/p>\n\n\n\n<p>perliczka umyta, osuszona, oczyszczona<br>ma\u0142a cebula<br>3 z\u0105bki czosnku<br>opakowanie boczku parzonego w plastrach (100 g)<br>\u00bd \u0142y\u017ceczki ostrej papryki<br>1 \u0142y\u017ceczka s\u0142odkiej papryki<br>1 \u0142y\u017ceczka majeranku<br>1 \u0142y\u017ceczka pieprzu zio\u0142owego<br>5 \u0142y\u017cek oleju<\/p>\n\n\n\n<p>Przygotowanie:<\/p>\n\n\n\n<p>Do \u015brodka perliczki w\u0142\u00f3\u017c cebul\u0119 i z\u0105bki czosnku. Powierzchnie ptaka wy\u0142\u00f3\u017c plastrami boczku i za pomoc\u0105 sznurka zwi\u0105\u017c dla bezpiecze\u0144stwa. Olej, s\u0142odk\u0105 papryk\u0119, ostr\u0105 papryk\u0119, pieprz, majeranek wymieszaj aby powsta\u0142a marynata. Natrzyj perliczk\u0119 po\u0142ow\u0105 marynaty i 2-3 \u0142y\u017ceczki wlej do \u015brodka ptaka. Wstaw perliczk\u0119 do lod\u00f3wki na godzin\u0119, a najlepiej na ca\u0142\u0105 noc. Rozgrzej piekarnik do 180\u00b0C i wstaw mi\u0119so na 25 minut bez przykrycia. Po tym czasie podlej mi\u0119so marynat\u0105 (zostaw jeszcze troch\u0119 marynaty) i piecz przez kolejne 25 minut. Po tym czasie ponownie podlej pozosta\u0142\u0105 marynat\u0105. Nast\u0119pnie zmniejsz ogie\u0144 i piecz w temperaturze 150\u00b0C przez 40 minut podlewaj\u0105c sosem z perliczki po 20 minutach. Podawaj ze sma\u017conymi ziemniakami i sma\u017con\u0105 kapust\u0105 \ud83d\ude42<\/p>\n\n\n\n<p>Smacznego!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-683x1024.jpg\" alt=\"\" class=\"wp-image-3426\" srcset=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-683x1024.jpg 683w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-200x300.jpg 200w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-768x1152.jpg 768w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-1024x1536.jpg 1024w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-1365x2048.jpg 1365w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/12\/perliczka-2-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Perliczka to rodzaj ma\u0142ego ptaka, kt\u00f3ry nie jest popularna do jedzenia na Filipinach. W polskiej kuchni te\u017c raczej nie jest [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[41,45,27,35,28],"tags":[98,103,109,393,136,220,123,378,105,60],"class_list":["post-3424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-dishes","category-lunch","category-occasion","tag-bacon","tag-baking","tag-garlic","tag-guinea-fowl","tag-marjoram","tag-oil","tag-onion","tag-oven","tag-pepper","tag-pork"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/3424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/comments?post=3424"}],"version-history":[{"count":2,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/3424\/revisions"}],"predecessor-version":[{"id":3428,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/3424\/revisions\/3428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/media\/3425"}],"wp:attachment":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/media?parent=3424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/categories?post=3424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/tags?post=3424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}