{"id":4193,"date":"2022-08-28T21:07:44","date_gmt":"2022-08-28T18:07:44","guid":{"rendered":"http:\/\/andrestover.com\/?p=4193"},"modified":"2022-08-28T21:07:46","modified_gmt":"2022-08-28T18:07:46","slug":"pasta-carbonara","status":"publish","type":"post","link":"http:\/\/andrestover.com\/ee\/pasta-carbonara\/","title":{"rendered":"Pasta Carbonara"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00dcks k\u00f5ige tuntumaid ja klassikalisemaid Itaalia pastaretsepte ei olegi v\u00e4ga pika ajalooga. Kuigi selle toidu saamislugu on segane arvatakse praegu, et see t\u00f6\u00f6tati v\u00e4lja ajal kui Ameerika v\u00e4ed vabastasid II maailmas\u00f5ja ajal Itaalia ja neile meeldis toit, mis sisaldas peekonit ja ka mune. Praeguseks ajaks on see toit muutunud iseloomulikuks just Rooma regioonis, samuti pakutakse seda peaaegu k\u00f5ikides maailma Itaalia restoranides.<br>Seda toitu v\u00f5ib valmistada peekoniga, aga autentseks varianti valmistatakse guancialega, mis on vinnutatud seap\u00f5sk. Juustuks sobib mistahes k\u00f5va juust, Pecorino Romano v\u00f5i Parmigiano Reggiano. Kohustuslikud on must pipar ja muna.<br>Seda toitu on lihtne valmistada, aga j\u00e4lgida tuleb m\u00f5ningaid reegleid, millest peamine on see, et muna ei tohi mingil juhul h\u00fc\u00fcbida ja see peab k\u00fcpsema madalal temperatuuril ja j\u00e4\u00e4ma \u00fchtlaselt vedelaks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-4198\" srcset=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog1-1024x681.jpg 1024w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog1-300x200.jpg 300w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog1-768x511.jpg 768w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 30 min<br>Tase: keskmine<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>200 g spagette<br>150 g guancialet v\u00f5i peekonit<br>80 g k\u00f5vajuustu, nt parmsani<br>2 muna<br>V\u00e4rskelt jahvatatud musta pipart<br>Soola pasta keeduvee maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Vala suurde keedupotti vett, maitsesta kergelt soolaga ja lase keema minna. Lisa spagetid ja keeda vastavalt juhendile.<\/li><li>L\u00f5ika guanciale ribadeks ja prae omas rasvas umbes 4-5 minutit<\/li><li>Sega kaks muna 70 g parmesaniga, lisa paar spl vett ja sega \u00fchtlaseks<\/li><li>Kui pasta on valmis, siis eemalda guanciale pann pliidilt ja t\u00f5sta sinna pasta, lisa 4-5 spl pasta keeduvett, oota veel umbes 30 sek, et praadimisprotsess aeglustuks ja temperatuur pannil langeks.<\/li><li>Vala muna ja parmesani segu pannile ja sega spagettide ja guancialega l\u00e4bi, jahvata peale korralik kogus musta pipart.<\/li><li>T\u00f5sta spagetid koos kastme ja guancialega taldrikule, jahvata peale veel natuke musta pipart ning raputa \u00fcle parmesaniga.<br>Serveeri koheselt.<br>Valmis!!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-4199\" srcset=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog2-1024x681.jpg 1024w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog2-300x200.jpg 300w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog2-768x511.jpg 768w, http:\/\/andrestover.com\/wp-content\/uploads\/2022\/08\/Pasta-carbonara-blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-4193\" data-postid=\"4193\" class=\"themify_builder_content themify_builder_content-4193 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00dcks k\u00f5ige tuntumaid ja klassikalisemaid Itaalia pastaretsepte ei olegi v\u00e4ga pika ajalooga. Kuigi selle toidu saamislugu on segane arvatakse praegu, et see t\u00f6\u00f6tati v\u00e4lja ajal kui Ameerika v\u00e4ed vabastasid II maailmas\u00f5ja ajal Itaalia ja neile meeldis toit, mis sisaldas peekonit ja ka mune. Praeguseks ajaks on see toit muutunud iseloomulikuks just Rooma regioonis, samuti pakutakse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4200,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[663,35,664,625],"class_list":["post-4193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-guanciale","tag-itaalia","tag-pecorino-romano","tag-spaghetti","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4193"}],"version-history":[{"count":22,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4193\/revisions"}],"predecessor-version":[{"id":4218,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4193\/revisions\/4218"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4200"}],"wp:attachment":[{"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4193"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}