{"id":2015,"date":"2021-04-29T20:47:01","date_gmt":"2021-04-29T17:47:01","guid":{"rendered":"http:\/\/andrestover.com\/?p=2015"},"modified":"2021-06-05T19:17:31","modified_gmt":"2021-06-05T16:17:31","slug":"pollo-alla-diavola","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pollo-alla-diavola\/","title":{"rendered":"Saatana kana (pollo alla diavola)"},"content":{"rendered":"

\u00dcks huvitav Itaalia retsept, mida ma olen kohanud paljudes kokaraamatutes, postitustes ja artiklites. Tegemist on \u00fclimalt maitsva roaga, mille valmistamine ei ole tegelikkuses \u00fcldse keeruline, mis on odav ja mis valmis \u00fcllatavalt kiiresti. Toit, millega \u00fcllatada \u00fchtus\u00f6\u00f6gile tulnud k\u00fclalisi. Tegemist on teadmata p\u00e4ritoluga Itaalia toiduga, mille p\u00f5hiolemus on sarnane, aga mille valmistamisel kasutatakse erinevaid maitseid. Oluline on see, et see kana peaks olema v\u00fcrtsikas, mis v\u00f5iks olla selle toidu nime sisuks.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 10 min ettevalmistus, 30 min praadimine<\/span>
\nTase: keskmine<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n\u00dcks noor broiler
\n0,5 tl Meresoola ja musta pipart maistsestamiseks
\n1 tl cayenne pipart
\n1 tl k\u00fc\u00fcslaugupulbrit
\n1 tl paprikapulbrit v\u00f5i soovi korral ka suitsupaprikapulbrit
\nOliivi\u00f5li praadimiseks<\/p>\n

Valmistamine:<\/span>
\n1. L\u00f5ika terava noaga kana rinnaku poolt lahti ning vajuta vastu t\u00f6\u00f6pinda lamedaks.
\n2. V\u00f5ta kas lihahaamer, pudrunui, taignarull v\u00f5i mingu muu raske ese ning tambi kana julgelt t\u00e4iesti lamedaks ning samuti tambi liha pehmemaks. Tampimisega osa luid murdub, aga sellest ei ole lugu, need saab kergesti s\u00f6\u00f6mise k\u00e4igus eemaldada
\n3. Sega kokku sool, must pipar, cayenne pipar ja paprika ning k\u00fc\u00fcslauguplber ja h\u00f5\u00f5ru kana selle seguga korralikult kokku
\n4. Aja paksup\u00f5hjalisel pannil \u00f5li kuumaks ja prae kana keskmisel kuumusel. Praadimiseks on vaja v\u00f5ib olla veidi suuremat panni.
\n5. Praadimise ajal aset akanale peale vajutus, nt vett t\u00e4is kastrul. Keera kanal korduvalt k\u00fclge ja prae keskmisel kuumusel kuni kanaliha muutub pehmeks ning nahk kr\u00f5bedaks ja pruuniks.
\n6. Serveeri kana aedviljaga, v\u00f5id valmistada jogurtist ja \u00fcrtidest dipikastme.
\nServeeri koheselt.
\nValmis!!!!<\/p>\n

\"\"<\/p>\n

 <\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00dcks huvitav Itaalia retsept, mida ma olen kohanud paljudes kokaraamatutes, postitustes ja artiklites. Tegemist on \u00fclimalt maitsva roaga, mille valmistamine ei ole tegelikkuses \u00fcldse keeruline, mis on odav ja mis valmis \u00fcllatavalt kiiresti. Toit, millega \u00fcllatada \u00fchtus\u00f6\u00f6gile tulnud k\u00fclalisi. Tegemist on teadmata p\u00e4ritoluga Itaalia toiduga, mille p\u00f5hiolemus on sarnane, aga mille valmistamisel kasutatakse erinevaid maitseid. […]<\/p>\n","protected":false},"author":1,"featured_media":2017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[481,35,130],"class_list":["post-2015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-cayenne","tag-itaalia","tag-paprika","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\/2015","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=2015"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2015\/revisions"}],"predecessor-version":[{"id":2021,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2015\/revisions\/2021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2017"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}