{"id":7064,"date":"2023-06-04T17:43:56","date_gmt":"2023-06-04T14:43:56","guid":{"rendered":"http:\/\/andrestover.com\/?p=7064"},"modified":"2023-06-04T17:48:09","modified_gmt":"2023-06-04T14:48:09","slug":"scarpaccia","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/scarpaccia\/","title":{"rendered":"Scarpaccia"},"content":{"rendered":"\n

Tradistsiooniline Itaalia roog, mis on p\u00e4rit Toskaana p\u00f5hjaosast, di Lucca provintsist. Itaalias valmistatakse Scarpacciat nii soolase- kui ka magusa pirukana. Postitan siinkohal soolase scarpaccia camaiorese. T\u00e4nap\u00e4eval valmistatakse seda toitu mitmetes erinevates variatsioonides, aga ma olen alati hinnanud toitude v\u00f5imalikult algup\u00e4raseid maitseid ja ma valmistasin v\u00e4ga lihtsa Scarpaccia, kasutades v\u00e4ikeseid suvik\u00f5rvitsaid, k\u00fc\u00fcslauku, sibulat ning parmesani.
Scarpaccia n\u00e4ol on tegemist \u00f5hukese, mitte \u00fcle 1 cm paksuse pirukaga, mis k\u00fcpsetatakse kuldpruuniks ja kr\u00f5bedaks ja mis maitseb h\u00e4sti nii soojalt kui ka k\u00fclmalt.<\/p>\n\n\n\n

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

Valmistamise aeg: Ettevalmistused 30 minutit, k\u00fcpsetamine 30-40 minutit.
Tase: keskmine
Kogus: 12 l\u00f5iku scapracciot<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
2 keskmist suvik\u00f5rvitsat l\u00f5igatud \u00f5hukesteks viiludeks
1 suur sibul pooleks l\u00f5igatult ja viilutatult
3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult
100 g riivitud parmesani
150 g nisujahu
50 g maisijahu
1 muna (v\u00f5ib ka \u00e4ra j\u00e4tta)
Musta pipart ja meresoola maitsestamiseks
Oreganot, t\u00fc\u00fcmaini ja muid meelep\u00e4raseid Vahemere \u00fcrte maitsestamiseks
Vett taigna valmistamiseks
Oliivi\u00f5li praadimiseks ja pirukale peale raputamiseks<\/p>\n\n\n\n

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

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

  1. L\u00f5ika suvik\u00f5rvitsad \u00f5hukesteks viiludeks, koori sibul, poolita ja l\u00f5ika \u00f5hukesteks viiludeks. Purusta k\u00fc\u00fcslauguk\u00fc\u00fcned.<\/li>
  2. Prae suvik\u00f5rvitsaid kuumemal pannil umbes 10-15 minutit koos sibulate ja k\u00fc\u00fcslaukudega oliivi\u00f5lis. Maitsesta soola ja musta pipraga.<\/li>
  3. Sega omavahel jahu ja maisijahu, lisa pool riivitud parmesani kogusest.<\/li>
  4. Lisa vett nii palju, et tekkiv tainas oleks poolvedel, aga mitte ka tihke. Lisa muna. Muna ei pea tingimata lisama, aga see aitab scarpaccial paremini koos p\u00fcsida. Ilma munata vegan variandi puhul v\u00f5iks lasta scarpaccial veidi rohkem peale k\u00fcpsetamist taheneda.<\/li>
  5. Sega praetud suvik\u00f5rvitsa segu taignale ja sega ettevaatlikult l\u00e4bi. Soovi korral lisa erinevaid vahemere \u00fcrte.<\/li>
  6. Vala segu k\u00fcpsetuspaberiga kaetud ahjupannile ning aja laiali nii, et scarpaccia oleks umbes 1 cm paksune v\u00f5i \u00f5hem.<\/li>
  7. Raputa \u00fclej\u00e4\u00e4nud parmesan scarpacciale peale, piserda peale veel oliivi\u00f5li ja k\u00fcpseta 220 kraadi C juures umbes 30 kuni 40 minutit kuni scarpaccia on muutunud kuldpruuniks ja pealt ja servadest kr\u00f5bedaks.
    Enne serveerimist lase veidi jahtuda, siis on scarpaccia l\u00f5ikudega lihtsam \u00fcmber k\u00e4ia.
    L\u00f5ika meelep\u00e4rasteks t\u00fckkideks ja serveeri.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Tradistsiooniline Itaalia roog, mis on p\u00e4rit Toskaana p\u00f5hjaosast, di Lucca provintsist. Itaalias valmistatakse Scarpacciat nii soolase- kui ka magusa pirukana. Postitan siinkohal soolase scarpaccia camaiorese. T\u00e4nap\u00e4eval valmistatakse seda toitu mitmetes erinevates variatsioonides, aga ma olen alati hinnanud toitude v\u00f5imalikult algup\u00e4raseid maitseid ja ma valmistasin v\u00e4ga lihtsa Scarpaccia, kasutades v\u00e4ikeseid suvik\u00f5rvitsaid, k\u00fc\u00fcslauku, sibulat ning parmesani.Scarpaccia n\u00e4ol […]<\/p>\n","protected":false},"author":1,"featured_media":7068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[629,459,35,331,34,638,258],"class_list":["post-7064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-corn-flour","tag-garlic","tag-itaalia","tag-onion","tag-parmesan","tag-wheat-flour","tag-suvikorvits","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\/7064","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=7064"}],"version-history":[{"count":13,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7064\/revisions"}],"predecessor-version":[{"id":7082,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7064\/revisions\/7082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7068"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}