{"id":644,"date":"2018-07-26T23:30:04","date_gmt":"2018-07-26T20:30:04","guid":{"rendered":"http:\/\/andrestover.com\/?p=644"},"modified":"2019-08-11T08:23:33","modified_gmt":"2019-08-11T05:23:33","slug":"zabaglione-varskete-maasikatega","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/zabaglione-varskete-maasikatega\/","title":{"rendered":"Zabaglione v\u00e4rskete maasikatega"},"content":{"rendered":"

Zabaglione, algse t\u00e4hendusega segatud itaalia keelest, on p\u00e4rit 15 sajandist. Harold McGee oma raamatus On Food and Cooking viitab Zabaglione esmakordsele mainimisele aastal 1475 ning sellesarnast magustoitu mainiti esmakordselt umbes aastal 1375. Sisuliselt on tegemist Itaalia l\u00f5unaosas levinud magustoiduga, mida tehakse vahustatud munakollastest, mida on maitsestatud kas magusa vahuveini, muskaatveini v\u00f5i pisut algup\u00e4rasemas variandis algup\u00e4raselt Marsala veiniga. Zabaglionet serveeritakse kas k\u00fcpsistega, seda s\u00fc\u00fcaks ilma lisanditeta v\u00f5i siis praegusel ajal v\u00e4rskete puuviljade v\u00f5i maasikatega. Maasikad neutraliseerivad ka munasegu tugevat magusust.<\/p>\n

Valmistamisaeg: 10-20 min ettevalmistus, 10-15 min valmistamine<\/span>
\nTase: mitte v\u00e4ga keeruline<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad <\/u><\/p>\n

3 munakollast
\n3 spl suhkrut
\nNatuke vaniljesuhkrut
\n2 spl Marsala veini v\u00f5i magusat vahuveini<\/p>\n

Valmistamine<\/u><\/p>\n

    \n
  1. L\u00f5igu maasikad neljaks v\u00fci pooleks ja aseta pokaalidesse t\u00e4ites pokaalid poolev\u00f5rra<\/li>\n
  2. Kuumuta potis vesi keemiseni<\/li>\n
  3. Vala kuumakindlasse kaussi munakollased, suhkur ja vein<\/li>\n
  4. Aseta kauss keeva vee kohale augu k\u00e4tte nii, et kausi p\u00f5hi ei puutu vett ja magustoit saab kuumutatud auruga kokkupuutel<\/li>\n
  5. Mikserda keskmisel kiirusel 5-8 min kuni vedelast segust saab munavaht ja miksrilabad hakkavad munavahu pinnale kergelt jooni j\u00e4tma.<\/li>\n
  6. T\u00f5sta lusikaga munavaht maasikatele (umbes 3-5 spl iga pokaali kohta)<\/li>\n<\/ol>\n

    Serveeri kohe, seistes hakkab munasegu kihistuma ja ei maitse enam h\u00e4sti.<\/p>\n

    Valmis!<\/p>\n

    \"\"<\/p>\n

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

    Zabaglione, algse t\u00e4hendusega segatud itaalia keelest, on p\u00e4rit 15 sajandist. Harold McGee oma raamatus On Food and Cooking viitab Zabaglione esmakordsele mainimisele aastal 1475 ning sellesarnast magustoitu mainiti esmakordselt umbes aastal 1375. Sisuliselt on tegemist Itaalia l\u00f5unaosas levinud magustoiduga, mida tehakse vahustatud munakollastest, mida on maitsestatud kas magusa vahuveini, muskaatveini v\u00f5i pisut algup\u00e4rasemas variandis algup\u00e4raselt […]<\/p>\n","protected":false},"author":1,"featured_media":645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[35,287],"class_list":["post-644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","tag-itaalia","tag-marsala-vein","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\/644","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=644"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/644\/revisions"}],"predecessor-version":[{"id":1126,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/644\/revisions\/1126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/645"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}