{"id":5881,"date":"2023-02-02T21:06:34","date_gmt":"2023-02-02T19:06:34","guid":{"rendered":"http:\/\/andrestover.com\/?p=5881"},"modified":"2026-08-11T09:18:36","modified_gmt":"2026-08-11T06:18:36","slug":"chicken-cacciatore","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-cacciatore\/","title":{"rendered":"Kana cacciatore"},"content":{"rendered":"\n

Cacciatore t\u00e4hendab Itaalia keeles jahimeest ja selle nimetusega toidud on lihtsad, rustikaalsed, mille valmistamisel kasutatakse erinevat liha v\u00f5i vorste ning tomateid, seeni, sibulaid, k\u00fc\u00fcslauku ning erinevaid \u00fcrte ning sageli ka punast veini. Seda toitu nimetatakse sageli Itaalia talutoiduks. Populaarseimad cacciatored Itaalias on valmistatud kanast, aga samuti k\u00fc\u00fcliku- vahel ka veiselihast.
Seda toitu on v\u00e4ga lihtne valmistada ja nagu lihtsate toitudega sageli on, on ka see toit v\u00e4ga maitsev. Cacciatoret v\u00f5ib serveerida nii ahjukartuli, pasta kui ka riisiga ning v\u00e4ga maitsev on see serveerides hea Itaalia leivaga.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Valmistamisaeg: 1,5 tundi
Tase: lihtne
Kogus: neljale v\u00f5i kuuele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
1 kg seljata kana kintsu t\u00fckke
\u00dcks 400 g purk konserveeritud tomateid
3 v\u00e4iksemat porgandit viilutatult
2 varsselleri vart viilutatult
Peot\u00e4is \u0161ampinjone poolitatult v\u00f5i l\u00f5igatud meelep\u00e4rasteks t\u00fckkideks
3-4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult
100 ml head punast veini
Oksake v\u00e4rsket t\u00fc\u00fcmiani v\u00f5i 0,5 tl kuivatatud t\u00fc\u00fcmiani
V\u00e4ike kimp hakitud peterselli
Oliivi\u00f5li pruunistamiseks
Meresoola ja v\u00e4rskelt jahvatatud musta pipart maitsestamiseks<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Pruunista kana m\u00f5lemilt k\u00fcljelt oliivi\u00f5lis paksup\u00f5hjalises haudepotis.<\/li>\n\n\n\n
  2. Haki sibul, k\u00fc\u00fcslauk, porgandid, varsseller, \u0161ampinjonid, t\u00fc\u00fcmian ning petersell.<\/li>\n\n\n\n
  3. T\u00f5sta pruunistunud kanat\u00fckid k\u00f5rvale ja pruunista samas potis aedvili umbes 5 minutit k\u00f5rgemal kuumusel.<\/li>\n\n\n\n
  4. Maitsesta kana ja aedvili musta pipra ja meresoolaga.<\/li>\n\n\n\n
  5. Lisa punane vein ja konservtomatid, t\u00fc\u00fcmian ning konservtomatid, sega ja t\u00f5sta kanat\u00fckid tomati-aedviljakastme peale.<\/li>\n\n\n\n
  6. Kata kaanega ja hauta madalal kuumusel umbes 45 minutit kuni kana on v\u00e4ga pehme.<\/li>\n\n\n\n
  7. Serveeri toitu pasta, riisi, ahjukartulite v\u00f5i m\u00f5nusa Itaalia leivaga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Cacciatore t\u00e4hendab Itaalia keeles jahimeest ja selle nimetusega toidud on lihtsad, rustikaalsed, mille valmistamisel kasutatakse erinevat liha v\u00f5i vorste ning tomateid, seeni, sibulaid, k\u00fc\u00fcslauku ning erinevaid \u00fcrte ning sageli ka punast veini. Seda toitu nimetatakse sageli Itaalia talutoiduks. Populaarseimad cacciatored Itaalias on valmistatud kanast, aga samuti k\u00fc\u00fcliku- vahel ka veiselihast.Seda toitu on v\u00e4ga lihtne valmistada […]<\/p>\n","protected":false},"author":1,"featured_media":5887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[518,42,459,35,331,535,339,574],"class_list":["post-5881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-champignons","tag-kana","tag-garlic","tag-itaalia","tag-onion","tag-red-wine","tag-tomato","tag-carrot","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\/5881","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=5881"}],"version-history":[{"count":36,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5881\/revisions"}],"predecessor-version":[{"id":13172,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5881\/revisions\/13172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5887"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}