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<\/p>\nItaalis Naapoli regiooni lihtne toit, mille valmistamine on \u00fchtaegu nauditav, lihtne ja v\u00f5tab v\u00e4ga v\u00e4he aega. Selleks, et toit tuleks parim, soovitan valmistamiseks kasutada merekala, kuld-merikokre, huntahvenat, aga seda saab ka teha v\u00e4ikeste forellide ja kindlasti Eesti mageveekaladest ahvena v\u00f5i kohaga.<\/p>\n
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19.01.18\u00a0 Kerttu juures maal k\u00fclas olles proovisin selle retsepti hoopis ootamatut versiooni ja valmistasin seda toitu l\u00f5hefileega. Kogu retseptuur oli nii nagu ikka, aga valmistatud l\u00f5hefileega ja tulemus oli ootamatult maitsev serveerituna rosmariini ahjukartulite ja parmesani-spargliga. Postitan siia ka \u00fche pildi valmimisj\u00e4rgus toidust “L\u00f5hefilee hullus vees” ja \u00fche poolikult serveetitud valmistoidust.<\/p>\n
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Valmistamisaeg: 10-15 min ettevalmistus, 10-15 min valmistamine<\/span> Koostisosad<\/span> Valmistamine<\/span><\/p>\n 1. Kala puhastada ja loputada korralikult k\u00fclma veega Itaalis Naapoli regiooni lihtne toit, mille valmistamine on \u00fchtaegu nauditav, lihtne ja v\u00f5tab v\u00e4ga v\u00e4he aega. Selleks, et toit tuleks parim, soovitan valmistamiseks kasutada merekala, kuld-merikokre, huntahvenat, aga seda saab ka teha v\u00e4ikeste forellide ja kindlasti Eesti mageveekaladest ahvena v\u00f5i kohaga. 19.01.18\u00a0 Kerttu juures maal k\u00fclas olles proovisin selle retsepti hoopis ootamatut versiooni ja valmistasin […]<\/p>\n","protected":false},"author":1,"featured_media":110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[351],"class_list":["post-109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kala","tag-fish","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\/109","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=109"}],"version-history":[{"count":10,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/109\/revisions"}],"predecessor-version":[{"id":1150,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/109\/revisions\/1150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/110"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n Tase: lihtne<\/span>
\n Kogus: kahele<\/span><\/p>\n
\nKaks kala, n\u00e4iteks merikokre
\n2 suurt k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n8 kirsstomatit
\n1 punane t\u0161illi
\n50 ml valget veini
\nSuur peo\u00e4\u00fcis petersellilehti
\nOliivi\u00f5li praadimiseks
\nSoola ja v\u00e4rskelt jahvatatud musta pipart maitsestamiseks<\/p>\n
\n2. Kirsstomatid poolitada
\n3. K\u00fc\u00fcslauguk\u00fc\u00fcned viilutada, t\u0161illi hakkida
\n4. Ajada oliivi\u00f5li pannis tuliseks (parem on kasutada teflonpanni v\u00f5i h\u00e4sti sisset\u00f6\u00f6tatud malmpanni), asetada kala pannile
\n5. Pruunistada kala 1 min, keerata kalal teine k\u00fclg, alandada kuumust keskmiseks
\n6. Lisada k\u00fc\u00fcslaugud, kirsstomati poolitud ja t\u0161illi
\n7. Valada juurde valge vein ja kui kastet on rohkem vaja, siis v\u00e4ike sorts vett
\n8. Maitsestada sooja ja pipraga, lisada petersellilehed
\n9. Katta pann kaanega ja lasta keskmisel kuumusel 10 min haududa.
\nProovida kahvliga, kas kala on l\u00e4bini k\u00fcpsenud. Valmis serveerimiseks! Oleme seda s\u00f6\u00f6nud keedetud kartulitefa, v\u00e4rskelt valmistatud friikartulistega, seda toitu v\u00f5ib s\u00fc\u00fca itaalia leivaga<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Kala-hullus-veel-2.jpg\")
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