{"id":499,"date":"2020-04-10T23:27:07","date_gmt":"2020-04-10T21:27:07","guid":{"rendered":"https:\/\/klysa.pl\/?p=499"},"modified":"2020-11-11T18:51:58","modified_gmt":"2020-11-11T17:51:58","slug":"schab-stuffed-pork-loin-with-plump","status":"publish","type":"post","link":"https:\/\/klysa.pl\/pl\/schab-stuffed-pork-loin-with-plump\/","title":{"rendered":"Schab nadziewany \u015bliwkami"},"content":{"rendered":"\n<p>Pierwsza moja Wielkanoc w Polsce by\u0142a tak\u017ce ciekaw\u0105 przygod\u0105 z tradycyjnymi polskimi potrawami. \u017burek, r\u00f3\u017cne rodzaje kie\u0142bas. Ale moj\u0105 uwag\u0119 przyku\u0142o mi\u0119so nadziewane \u015bliwk\u0105. Chc\u0119 si\u0119 z wami podzieli\u0107 sposobem przygotowania takiego dania. Ugotuj ze mn\u0105 tradycyjn\u0105 polsk\u0105 potraw\u0119. \ud83d\ude42<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-1024x768.jpg\" alt=\"\" class=\"wp-image-500\" srcset=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-1024x768.jpg 1024w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-300x225.jpg 300w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-768x576.jpg 768w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-1536x1152.jpg 1536w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5728-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Sk\u0142adniki:<\/p>\n\n\n\n<p>700 g schabu bez ko\u015bci<br>10 pcs suszonych \u015bliwek<br>1 \u0142y\u017cka suszonego tymianku<br>1 \u0142y\u017ceczka przyprawy uniwersalnej<br>1 \u0142y\u017ceczka czosnku w proszku<br>szczypta ostrej papryki (je\u015bli lubisz pikantne dania dodaj wi\u0119cej)<br>1 \u0142y\u017ceczka s\u0142odkiej papryki<br>2 \u0142y\u017cki mas\u0142a<br>szczypta pieprzu<\/p>\n\n\n\n<p>Przygotowanie:<\/p>\n\n\n\n<p>Schab op\u0142ucz i osusz za pomoc\u0105 papierowego r\u0119cznika. Za pomoc\u0105 ostrego no\u017ca wydr\u0105\u017c tunel. Wbij n\u00f3\u017c w \u015brodek mi\u0119s\u0105 i kr\u0119\u0107 nim. Zr\u00f3b tak z dw\u00f3ch stron. Wymieszaj przyprawy i natrzyj mi\u0119so (tak\u017ce w \u015brodku). Im dok\u0142adniej b\u0119dziesz naciera\u0142 mi\u0119so, tym fajniejszy smak b\u0119dziesz mia\u0142 po upieczeniu. W wyrobion\u0105 dziurk\u0119 zacznij mocno wk\u0142ada\u0107 \u015bliwki tak by zostawi\u0107 jak najmniej wolnego miejsca. W\u0142\u00f3\u017c mi\u0119so do r\u0119kawa do pieczenia i po\u0142\u00f3\u017c na g\u00f3rze mas\u0142o. Dobrze zamknij r\u0119kaw i wstaw do piekarnika na noc.<br>Nast\u0119pnego dnia rozgrzej piekarnik na tryb g\u00f3ra \/ d\u00f3\u0142 w temperaturze 200\u00baC. W\u0142\u00f3\u017c mi\u0119so do piekarnika na oko\u0142o 60 minut. Po tym czasie zmie\u0144 tryb na termoobieg i temperatur\u0119 160\u00baC przez 15 min. Po tym czasie wy\u0142\u0105cz piekarnik i zostaw do ostygni\u0119cia. Przechowaj aromatyczny i soczysty schab w lod\u00f3wce razem z sosem, z kt\u00f3rego powstanie smaczna galaretk\u0105.<br>Smacznego!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-1024x768.jpg\" alt=\"\" class=\"wp-image-501\" srcset=\"https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-1024x768.jpg 1024w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-300x225.jpg 300w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-768x576.jpg 768w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-1536x1152.jpg 1536w, https:\/\/klysa.pl\/wp-content\/uploads\/2020\/04\/IMG_5733-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pierwsza moja Wielkanoc w Polsce by\u0142a tak\u017ce ciekaw\u0105 przygod\u0105 z tradycyjnymi polskimi potrawami. \u017burek, r\u00f3\u017cne rodzaje kie\u0142bas. Ale moj\u0105 uwag\u0119 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":500,"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":[34,41,45,27,33,35,36,104],"tags":[65,64,60,66],"class_list":["post-499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-christmas","category-dinner","category-dishes","category-easter","category-lunch","category-polish","category-pork","tag-easter","tag-plum","tag-pork","tag-roast"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/499","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=499"}],"version-history":[{"count":5,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"predecessor-version":[{"id":591,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/posts\/499\/revisions\/591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/media\/500"}],"wp:attachment":[{"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klysa.pl\/pl\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}