{"id":2039,"date":"2021-05-16T20:28:18","date_gmt":"2021-05-16T17:28:18","guid":{"rendered":"http:\/\/andrestover.com\/?p=2039"},"modified":"2021-06-05T19:17:17","modified_gmt":"2021-06-05T16:17:17","slug":"pasta-sbriciolona-salaamiga","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pasta-sbriciolona-salaamiga\/","title":{"rendered":"Pasta sbriciolona salaamiga"},"content":{"rendered":"

Mark Liechti andis mulle selle retsepti idee ning varustas mind suurep\u00e4rase Itaaliast p\u00e4rit sbriciolona salaamiga. See salaami on finocchiona t\u00fc\u00fcpi, mida valmistatakse Toskaanas ja selle erip\u00e4raks on maitsestamine fenkoliseemnetega. Sbriciolona on j\u00e4medalt hakitud, v\u00e4he kuivatatud ja pehme, kergesti murendatav salaami. Marki s\u00f5nul on Itaalia pastakultuur eelk\u00f5ige lihtne, kus kasutatakse pigem v\u00e4he komponente ja r\u00f5hku on pandud puhastele maitsetele.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 20-25 min<\/span>
\nTase: lihtne<\/span>
\nKogus: kahele<\/span><\/p>\n

Koostisosad:<\/span>
\n150 g sbriciolona salaamit t\u00fckkideks murendatult
\n1 keskmine sibul peeneks hakitult
\n250 g spagette
\n50-100 g peenelt riivitud parmesani v\u00f5i pecorinot
\nUmbes 30 ml valget veini
\nMusta pipart, soola ei ole ilmselt vaja panna, sest salaami ja juust on piisavalt soolased
\nUmbes 50 ml pasta keetmisest \u00fclej\u00e4\u00e4nud vett
\nOliivi\u00f5li praadimiseks<\/p>\n

Valmistamine:<\/span>
\n1. Keeda pasta al dente, j\u00e4ta alles natuke pasta keeduvett, et seda lisada toidule
\n2. Haki sibul peeneks ja prae madalal kuumusel umbes 1 min, murena salaami sobivateks t\u00fckkideks ja lisa pannile, prae m\u00f5ne minuti jooksul
\n3. Lisa valge vein, pasta ja pasta keeduvesi.
\n4. Sega, lisa peot\u00e4is juustu, \u00fclej\u00e4\u00e4nud juust j\u00e4ta serveerimiseks. Maitsesta musta pipraga. Juhul kui on vaja lisada soola, siis tee seda serveerimisel. Salaami ja juust on toidus p\u00e4ris soolased.
\nValmis!!!<\/p>\n

\"\"<\/p>\n

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

Mark Liechti andis mulle selle retsepti idee ning varustas mind suurep\u00e4rase Itaaliast p\u00e4rit sbriciolona salaamiga. See salaami on finocchiona t\u00fc\u00fcpi, mida valmistatakse Toskaanas ja selle erip\u00e4raks on maitsestamine fenkoliseemnetega. Sbriciolona on j\u00e4medalt hakitud, v\u00e4he kuivatatud ja pehme, kergesti murendatav salaami. Marki s\u00f5nul on Itaalia pastakultuur eelk\u00f5ige lihtne, kus kasutatakse pigem v\u00e4he komponente ja r\u00f5hku on […]<\/p>\n","protected":false},"author":1,"featured_media":2040,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[35,34,581],"class_list":["post-2039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-itaalia","tag-parmesan","tag-salami","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\/2039","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=2039"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2039\/revisions"}],"predecessor-version":[{"id":2045,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2039\/revisions\/2045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2040"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}