Italská kuchyně zažívá v současné době v Česku nebývalý rozmach. Málokdo ale ví, že příprava italských pochutin má pevně stanovená pravidla a zásady. Postupně Vás seznámíme s tím, co mají některé typické italské pokrmy obsahovat a jaké ingredience by v nich správný milovník italské kuchyně neměl tolerovat. Přípravu specialit přiblíží Claudio Rossi, uznávaný odborník a provozovatel italské restaurace Ristorante Hotel Maxi v Uherském Hradišti.



Dnes se podíváme, jak má vypadat příprava pravé italské tiramisu. Tiramisu je sladká lahůdka, která se podává coby dezert nebo pochutina ke kávě. První zmínky o podrobných ingrediencích se objevily už v roce 1600 v době působení slavného rodu Cosimo III de´ Medici. Ten správný tiramisu byl však poprvé prezentován v 70. letech dvacátého století v severoitalském městě Treviso. „Tiramisu v překladu znamená „vytáhni mě nahoru“ a v dnešní době se do ní přidává aroma, alkohol, ovoce nebo jiné ingredience,“ upřesňuje Rossi.

Příprava: 500 g mascarpone, 4 vejce, 100 g cukru, 6 malých silných šálků kávy, balíček dlouhých piškotů, 50 g hořkého kakaa

Postup: Promícháme mascarpone s cukrem a žloutky, ušleháme tuhý sníh z bílků a vše
propojíme. Piškoty namáčíme v kávě a skládáme do čtyřhranné nádoby vedle sebe. Navršíme polovinou připraveného krému a rozetřeme, posypeme kakaem. Postup opakujeme tak, abychom docílili dvou vrstev. Hotový desert posypeme kakaem a necháme v chladničce 12 hodin odležet.

Příště: omáčku z ragů (boloňská omáčka)






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