{"id":378,"date":"2018-02-24T21:09:45","date_gmt":"2018-02-24T19:09:45","guid":{"rendered":"http:\/\/andrestover.com\/?p=378"},"modified":"2022-10-08T23:02:55","modified_gmt":"2022-10-08T20:02:55","slug":"arancini-di-riso-risottopallid-arrabbiata-kastmega","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/arancini-di-riso-risottopallid-arrabbiata-kastmega\/","title":{"rendered":"Arancini Di Riso (Risottopallid) Arrabbiata kastmega"},"content":{"rendered":"

Ajalooline ja klassikaline Sitsiilia toit, mille juured ulatuvad 10 sajandisse kui Sitsiilia saar kuulus veel Araabia v\u00f5imu alla. Tegemist on risottoriisist valmistatud pallidega, mis on t\u00e4idetud mozzarella v\u00f5i tomatikastmega, vahel hernestega, kaetud kr\u00f5beda riivsaia v\u00f5i minu variandi puhul peenestatud maisimannaga ja friteeritud. Nimi arancini t\u00e4histab v\u00e4ikest apelsini, mis viitab nende pallide v\u00e4rvusele. Arancini di riso valmistatakse sageli risotto \u00fclej\u00e4\u00e4kidest.<\/p>\n

Meie EV100 pidus\u00f6\u00f6k koosnes erinevate maailma maade toitudest, kuhu kuulus lisaks Itaalia p\u00e4ritolu Arancini di risole veel L\u00e4his-Idast p\u00e4rit Falafelid<\/a>, P\u00f5hja Ameerika k\u00f6\u00f6gist inspireeritud Hikkoripuusuitsu maitselised ahjus valmistatud kanatiivad ja Vahemeremaade eelroog kalmaarir\u00f5ngad ning magustoiduks idamaade k\u00f6\u00f6ki kuuluv Mandariinikook (Clementine cake).<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 30 min risotto p\u00f5hja valmistamine, 15 min risottopallide tegemine, 15 min k\u00fcpsetamine<\/span>
\n Tase: keskmine<\/span>
\n Kogus: 4 inimesele<\/span><\/p>\n

Koostisosad Arancini Di Riso<\/span>
\nValge risotto<\/a> vastavalt 07.12.17 retseptile, herneid v\u00f5ib, aga ei pea lisama
\nPeot\u00e4is hakitud petersellilehti
\n2 muna
\n1-2 dessertlusikat\u00e4it jahu (sobib ka gluteenivaba jahu)
\nmusta pipart
\n200g mozzarella juustu
\n3 muna paneerimiseks
\n1L toidu\u00f5li friteerimiseks<\/p>\n

Koostisosad Arrabbiata kaste<\/span>
\n400ml purustatud tomatikonservi
\n2 hakitud k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n1 keskmine hakitud mugulsibul
\nPeot\u00e4is v\u00e4rsket hakitud basiilikut
\nPeot\u00e4is v\u00e4rsket hakitud peterselli
\n0,25 tl t\u0161illit<\/p>\n

Valmistamine<\/span>
\n1. Valmista risotto vastavalt varasemale juhisele<\/a>, lase kergelt jahtuda seni kui seda on v\u00f5imalik k\u00e4tega vormida v\u00f5i kasuta eelmise p\u00e4eva risotto\u00fclej\u00e4\u00e4ke.
\n2. Lisa risottole jahu, munad, petersell, peot\u00e4is parmesani juustu
\n3. Vormi segust mandariini v\u00f5i golfipallist pisut suuremad pallid
\n4. Suru pallide keskele lohk, mis t\u00e4ida mozzarellat\u00fckiga, sule pall ja vormi tagasi \u00fcmmarguseks
\n5. T\u00f5sta pall riivsaia v\u00f5i gluteenivaba variandi puhul peenestatud maisimannasse
\n6. Friteeri 5-7 min kuumas \u00f5lis.
\n7. Valmista Arrabbiata kaste. Selleks haki k\u00fc\u00fcslauk, sibul, petersell, basiilik.
\n8. Prae kergelt oliivi\u00f5lis sibul ja k\u00fc\u00fcslauk, lisa tomatikonserv, t\u0161illi, petersell, basiilik, maitsesta soola ja musta pipraga. Lase keeda 5 min ja kasuta kastmena Arancini Di Riso serveerimisel
\n9. Serveeri soojalt. Valmis!!<\/p>\n

\"\"<\/p>\n

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

Ajalooline ja klassikaline Sitsiilia toit, mille juured ulatuvad 10 sajandisse kui Sitsiilia saar kuulus veel Araabia v\u00f5imu alla. Tegemist on risottoriisist valmistatud pallidega, mis on t\u00e4idetud mozzarella v\u00f5i tomatikastmega, vahel hernestega, kaetud kr\u00f5beda riivsaia v\u00f5i minu variandi puhul peenestatud maisimannaga ja friteeritud. Nimi arancini t\u00e4histab v\u00e4ikest apelsini, mis viitab nende pallide v\u00e4rvusele. Arancini di riso […]<\/p>\n","protected":false},"author":1,"featured_media":379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[675,8],"tags":[35,85,383],"class_list":["post-378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dumplings","category-gluteenivabad","tag-itaalia","tag-mozzarella","tag-rice","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/378","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=378"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/378\/revisions"}],"predecessor-version":[{"id":384,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/378\/revisions\/384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/379"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}