{"id":7390,"date":"2023-07-20T19:20:09","date_gmt":"2023-07-20T16:20:09","guid":{"rendered":"http:\/\/andrestover.com\/?p=7390"},"modified":"2023-07-20T19:20:14","modified_gmt":"2023-07-20T16:20:14","slug":"pasta-della-norma-sicilian-eggplant-pasta","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pasta-della-norma-sicilian-eggplant-pasta\/","title":{"rendered":"Pasta della Norma \u2013 Sitsiilia bakla\u017eaanipasta"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Sitsiiliast p\u00e4rit tuntud pastaroog. Toit on oma nime saanud Bellini ooperi \u201eNorma\u201c j\u00e4rgi. Wikipedia j\u00e4rgi sai see toit Itaalias 2018. aastal turismiauhinna ja see nimetati aasta toiduks. \u00b4Kuna see \u00f5hendab nii palju maitseid, mis mulle meeldivad, siis ma ei saa sellele ka kuidagi vastu vaielda. Hoolikalt tehtuna on see roog v\u00e4ga maitsev.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasta puhul on v\u00e4ga oluline hoolikas kastme valmistamine, et maitsed saaksid m\u00f5nusalt \u00fchtlustuda. Selle pasta puhul on ainus keerukas osa see, et bakla\u017eaan tuleks enne kas ahjus v\u00f5i pannil korralikult k\u00fcpsetada ja seej\u00e4rel lisada kastmesse.<br>Toit, mille valmistamine tasub kindlasti vaeva.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7393\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 45 minutit koos bakla\u017eaani k\u00fcpsetamisega<br>Tase: lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>100 g spagette<br>1 keskmine bakla\u017eaan l\u00f5igatud umbes 2 cm suurusteks kuubikuteks<br>500 ml tomatipassatat<br>Peot\u00e4is hakitud peterselli<br>Peot\u00e4is hakitud basiilikut<br>\u00dcks punane t\u0161illi viilutatult<br>Soola ja musta pipart maitsestamiseks<br>5 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>50g Riivitud ricotta salata juustu v\u00f5i parmesani<br>2 spl oliivi\u00f5li praadimiseks ning m\u00f5ni spl oliivi\u00f5li bakla\u017eaanide k\u00fcpsetamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kuumuta ahi 200 kraadi C juurde. L\u00f5ika bakla\u017eaan umbes 2 cm suurusteks t\u00fckkideks, aseta k\u00fcpsetuspaberiga kaetud ahjuplaadile, piserda \u00fcle oliivi\u00f5liga ja k\u00fcpseta umbes 25-30 minutit kuni bakla\u017eaan on kergelt kuiv, aga l\u00e4bi k\u00fcpsenud. Sega bakla\u017eaanikuubikuid \u00f5rvalt lusikaga, et need k\u00fcpseksid \u00fchtlaselt.<\/li>\n\n\n\n<li>Sel ajal kui bakla\u017eaan k\u00fcpseb haki k\u00fc\u00fcslauk ja t\u0161illi, kuumuta pannil oliivi\u00f5li keskmisele kuumusele ja prae umbes 1 minuti.<\/li>\n\n\n\n<li>Lisa tomatipassata ning lase kastmel haududa. Maitsesta musta pipra ja meresoolaga, haki petersell ja basiilik ning lisa kastmele. Lase madalal kuumusel haududa.<\/li>\n\n\n\n<li>Keeda vastavalt tootja juhendile rohkes soolases veel pasta. Lase vesi keema, lisa kindlasti soola ning keeda pasta poolpehmeks.<\/li>\n\n\n\n<li>Samal ajal vala k\u00fcpsenud bakla\u017eaanikuubikud kastmele lisaks ja sega l\u00e4bi.<\/li>\n\n\n\n<li>Kui pasta on valmis, siis t\u00f5sta spagetid keeduveest otse kastmesse, sega l\u00e4bi. Kui pasta on kuiv, siis lisa spagettide keeduvett.<\/li>\n\n\n\n<li>Riivi ricotta salatat v\u00f5i parmesani ja serveerimisel raputa seda taldrikule koos lisa musta pipraga.<\/li>\n\n\n\n<li>Serveeri koos basiilikuoksaga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7394\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Baklazaanipasta_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7390\" data-postid=\"7390\" class=\"themify_builder_content themify_builder_content-7390 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Sitsiiliast p\u00e4rit tuntud pastaroog. Toit on oma nime saanud Bellini ooperi \u201eNorma\u201c j\u00e4rgi. Wikipedia j\u00e4rgi sai see toit Itaalias 2018. aastal turismiauhinna ja see nimetati aasta toiduks. \u00b4Kuna see \u00f5hendab nii palju maitseid, mis mulle meeldivad, siis ma ei saa sellele ka kuidagi vastu vaielda. Hoolikalt tehtuna on see roog v\u00e4ga maitsev. Pasta puhul on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[330,459,35,440],"class_list":["post-7390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-eggplant","tag-garlic","tag-itaalia","tag-chili","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\/7390","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=7390"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7390\/revisions"}],"predecessor-version":[{"id":7413,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7390\/revisions\/7413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7395"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}