{"id":3063,"date":"2022-04-24T12:16:44","date_gmt":"2022-04-24T09:16:44","guid":{"rendered":"http:\/\/andrestover.com\/?p=3063"},"modified":"2022-04-24T22:42:27","modified_gmt":"2022-04-24T19:42:27","slug":"vitello-tonnato","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/vitello-tonnato\/","title":{"rendered":"Vitello tonnato"},"content":{"rendered":"\n

Klassikaline Itaalia toit, mille puhul on tegemist \u00f5hukeste veiseligaviiludega, mis on kaetud majoneesi sarnase, tuunikala kastmega ning sageli serveeritakse see koos kapparitega.
Kuna seda rooga pakutakse k\u00fclmalt, siis on see levinud Itaalias kui suvine eelroog. Lisaks Itaaliale on see roog tuntud ka Argentiinas nimetuse all Vitel tonne.
Liha osas kasutatakse vasika v\u00f5i noorveise keedetud lihat\u00fckki v\u00f5i ka r\u00f6stbeefi t\u00fckki, mida l\u00f5igatakse h\u00e4sti \u00f5hukeselt. Ajaloo osas arvatakse, et selle sarnast toitu valmistati Itaalias juba 19 sajandil.<\/p>\n\n\n\n

\"\"<\/p>\n\n\n\n

Valmistamisaeg: 15-20 min
Tase: lihtne
Kogus: kahele<\/p>\n\n\n\n

Koostisosad:
Umbes 10 viilu r\u00f6stfeefi v\u00f5i keedetud vasikaliha, mis on l\u00f5igatud \u00f5hukeseks<\/p>\n\n\n\n

Kaste:<\/em>
2 munarebu
1-2 an\u0161oovisefileed
\u00dche sidruni mahl
15-20 v\u00e4ikest kapparit
150 ml oliivi\u00f5li
200 g \u00f5lis tuunikalakonserv
V\u00e4rskelt jahvatatud musta pipart ja vajadusel soola<\/p>\n\n\n\n

V\u00e4ikesed v\u00f5i suured kapparid serveerimiseks<\/p>\n\n\n\n

\"\"<\/p>\n\n\n\n

Valmistamine:
1. L\u00f5ika keedetud v\u00f5i r\u00f6stitud ning jahtunud lihat\u00fckist \u00f5hukesed, 3-4 mm paksused viilud
2. Valmista kaste. Selleks v\u00f5id kasutada elektrilist mikserit v\u00f5i purustajat
3. Eralda kaks munarebu ja aseta kaussi. Alusta mikserdamist ning lisa tilkhaaval \u00f5li just nagu majoneesi valmistades. Kui kaste muutub paksemaks, siis v\u00f5id \u00f5li aeglaselt joana juurde kallata.
4. Lisa juurde sidrunimahl, kapparid, an\u0161oovisefileed ja tuunikala konserv. Sega kaste \u00fchtlaseks ja maitsesta musta pipraga ning vajadusel lisa soola.
5. Aseta lihaviilud serveerimistaldrikule, lisa kaste ja puista \u00fcle kapparitega ning serveeri eelroaks.
Valmis!!<\/p>\n\n\n\n

\"\"<\/p>\n

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

Klassikaline Itaalia toit, mille puhul on tegemist \u00f5hukeste veiseligaviiludega, mis on kaetud majoneesi sarnase, tuunikala kastmega ning sageli serveeritakse see koos kapparitega.Kuna seda rooga pakutakse k\u00fclmalt, siis on see levinud Itaalias kui suvine eelroog. Lisaks Itaaliale on see roog tuntud ka Argentiinas nimetuse all Vitel tonne.Liha osas kasutatakse vasika v\u00f5i noorveise keedetud lihat\u00fckki v\u00f5i ka […]<\/p>\n","protected":false},"author":1,"featured_media":3029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19,1],"tags":[598,444,553,278,35,340],"class_list":["post-3063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","category-uncategorized","tag-anchovy","tag-beef","tag-capres","tag-muna","tag-itaalia","tag-tuna","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\/3063","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=3063"}],"version-history":[{"count":46,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3063\/revisions"}],"predecessor-version":[{"id":3117,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3063\/revisions\/3117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3029"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}