{"id":10310,"date":"2024-10-12T22:24:05","date_gmt":"2024-10-12T19:24:05","guid":{"rendered":"https:\/\/andrestover.com\/?p=10310"},"modified":"2024-10-12T22:24:06","modified_gmt":"2024-10-12T19:24:06","slug":"cacio-e-pepe","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cacio-e-pepe\/","title":{"rendered":"Cacio e pepe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00dcks lihtsamaid, aga samas ka maitsvamaid itaalia pastasid, mida ma tean. Tuntud on see eelk\u00f5ige Roomas, Lazio regioonis, aga samuti Toskaanas ja Abruzzos. Selle pasta valmistamise juured ulatuvad 18-19 sajandisse. Valmistatakse seda peamiselt kolmest komponendist, milleks on pasta, enamasti spagetid, mida keedetakse nagu ikka meresoolaga maitsestatud vees, k\u00f5vajuust, enamasti hea kvaliteediga Pecorino romano, aga v\u00f5ib kasutada ka parmesani ning rohkesti v\u00e4rskelt jahvatatud musta pipart.<\/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\/2024\/10\/Cacio-e-pepe_fig1-1024x681.jpg\" alt=\"\" class=\"wp-image-10311\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Cacio-e-pepe_fig1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Cacio-e-pepe_fig1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Cacio-e-pepe_fig1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/10\/Cacio-e-pepe_fig1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamise aeg: 15 minutit<br>Tase: Lihtne<br>Kogus: kahele<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koostisosad:<br>200 g hea kvaliteediga spagette<br>Umbes 75 g Pecorino romano juustu peenelt riivitult<br>0,5 tl v\u00e4rskelt jahvatatud musta pipart<br>Vett ja meresoola pasta keetmiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistamine:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Keeda pastat vastavalt tootja juhendile rohkes, meresoolaga maitsestatud vees.<\/li>\n\n\n\n<li>Riivi peene riiviga Pecorino romano juust, jahvata juustule juurde musta pipart.<\/li>\n\n\n\n<li>Kui spagetid on valmis, siis t\u00f5sta need kaussi v\u00f5i pannile, lase paar minutit seista, et pasta jahtuks. Liiga kuumade spagettide kasutamine v\u00f5ib p\u00f5hjustada juustu kl\u00e4mpumise. Vala lisaks 4-5 spl pastakeeduvett ja raputa juurde umbes 1\/5 juustu ja pipra segust. Sega korralikult segamini, lisa j\u00e4rgmine viiendik juustu ja sedasi kuni l\u00f5puni. Vahepeal lisa ka pastakeeduvett, et pasta saaks kenasti juustu-kreemine ja mitte kuiv. \u00dchekorraga juustu lisades on vaja sellest teha enne spagettide lisamist jahedama veega pudrutaoline mass, millele spagetid kiiresti juurde segada.<\/li>\n\n\n\n<li>Serveerimisel raputa peale natuke Pecorini romano juustu ja musta pipart.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-10310\" data-postid=\"10310\" class=\"themify_builder_content themify_builder_content-10310 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00dcks lihtsamaid, aga samas ka maitsvamaid itaalia pastasid, mida ma tean. Tuntud on see eelk\u00f5ige Roomas, Lazio regioonis, aga samuti Toskaanas ja Abruzzos. Selle pasta valmistamise juured ulatuvad 18-19 sajandisse. Valmistatakse seda peamiselt kolmest komponendist, milleks on pasta, enamasti spagetid, mida keedetakse nagu ikka meresoolaga maitsestatud vees, k\u00f5vajuust, enamasti hea kvaliteediga Pecorino romano, aga v\u00f5ib [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[35,664],"class_list":["post-10310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-itaalia","tag-pecorino-romano","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":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10310"}],"version-history":[{"count":10,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10310\/revisions"}],"predecessor-version":[{"id":10322,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10310\/revisions\/10322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10312"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}