{"id":12162,"date":"2025-12-06T22:41:09","date_gmt":"2025-12-06T20:41:09","guid":{"rendered":"https:\/\/andrestover.com\/?p=12162"},"modified":"2025-12-06T22:41:10","modified_gmt":"2025-12-06T20:41:10","slug":"cannelloni-with-bolognese-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cannelloni-with-bolognese-sauce\/","title":{"rendered":"Cannellionid bolognese kastmega"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cannelloni pasta on j\u00e4meda toru kujuline ning sellest valmistatakse erinevate t\u00e4idistega pastatoitusid. Enamasti kaetakse t\u00e4idetud cannellonid erinevate kastmetega ning k\u00fcpsetatakse kuni kastme pind pruunistub ning cannellonid on al dente pehmed. Valmistasin Cannellonid klassikalise bolognese kastmega ning katsin pealt koore-purustatud tomatite ning parmesani kastmega.<\/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\/2025\/12\/Cannelloni_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12163\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Cannelloni_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Cannelloni_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Cannelloni_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Cannelloni_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\">Valmistamise aeg: Bolognese kastme valmistamine on v\u00e4ga pikk protsess, aga kui see on valmis, siis cannellonide valmistamiseks v\u00f5iks arvestada 45 minutit<br>Tase: Lihtne<br>Kogus: Neljale v\u00f5i kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Umbes 800 g Bolognese kastet<br><a href=\"https:\/\/andrestover.com\/ee\/pasta-alla-bolognese\/\">https:\/\/andrestover.com\/ee\/pasta-alla-bolognese\/<\/a><br>250 g cannelloni pastat<br>200 ml vahukoort<br>400 g purk pursutatud tomateid<br>100 g riivitud parmesani ning veidi veel toidule peale raputamiseks ja serveerimiseks<br>Meresoola ja musta pipart maitsestamiseks<br>0,25 tl kuivatatud oreganot<br>0,25 tl kuivatatud t\u00fc\u00fcmiani<br>Umbes 50 g v\u00f5id<\/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\">\n<li>T\u00e4ida lusikaga cannelloni pastatorud k\u00fclma bolognese kastmega. K\u00fclm kaste p\u00fcsib paremini vormis.<\/li>\n\n\n\n<li>Aseta t\u00e4idetud cannelloni torud \u00fche kihina ahjuvormi.<\/li>\n\n\n\n<li>Sega kokku vahukoor, purustatud tomatud, juust ja maitseained.<\/li>\n\n\n\n<li>Vala segu cannellonidele peale, lisa t\u00fckeldatuna 50 g v\u00f5id, raputa toit \u00fcle veel peot\u00e4ie parmesaniga.<\/li>\n\n\n\n<li>Aseta toit praeahju 180 kraadi juurde umbes 20-25 minutiks kuni kastme pealmine kiht pruunistub ja cannellonid on noaga katsudes peaaegu pehmed. Cannelloni pehmusaste s\u00f5ltub s\u00f6\u00f6jate soovist. Mina valmistasin need kergelt al dente.<br>Serveerimisel raputa peale musta pipart ja soovi korral v\u00e4rsket peterselli.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-12162\" data-postid=\"12162\" class=\"themify_builder_content themify_builder_content-12162 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Cannelloni pasta on j\u00e4meda toru kujuline ning sellest valmistatakse erinevate t\u00e4idistega pastatoitusid. Enamasti kaetakse t\u00e4idetud cannellonid erinevate kastmetega ning k\u00fcpsetatakse kuni kastme pind pruunistub ning cannellonid on al dente pehmed. Valmistasin Cannellonid klassikalise bolognese kastmega ning katsin pealt koore-purustatud tomatite ning parmesani kastmega. Valmistamise aeg: Bolognese kastme valmistamine on v\u00e4ga pikk protsess, aga kui see [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[35],"class_list":["post-12162","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-itaalia","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\/12162","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=12162"}],"version-history":[{"count":11,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12162\/revisions"}],"predecessor-version":[{"id":12175,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12162\/revisions\/12175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12164"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}