{"id":7508,"date":"2023-08-03T22:26:15","date_gmt":"2023-08-03T19:26:15","guid":{"rendered":"http:\/\/andrestover.com\/?p=7508"},"modified":"2023-08-04T11:19:51","modified_gmt":"2023-08-04T08:19:51","slug":"giouvetsi","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/giouvetsi\/","title":{"rendered":"Giouvetsi"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kreeka roog, mida valmistatakse lihast ja pastast tomatikastmes. Seda toitu v\u00f5ib valmistada nii kana, lamba kui ka veiselihaga, pasta osas on enamdsti kasutatud orzo (kritharaki ) pastat\u00fc\u00fcpi. Aedviljadest kasutatakse enamasti sibulat ja k\u00fc\u00fcslauku, aga ka porgandit, porrulauku ning paprikat. Toitu maitsestatakse meresoola musta pipra, oregano ja loorberiga, vahel kasutatakse ka teisi maitseaineid nagu v\u00fcrts, kaneel.<br>Mul on traditsioon paluda s\u00f5pradel tuua reisidelt kaasa ideid kohalikest toitudest. Selle roa idee t\u00f5i mulle Maia-Liisa oma Rhodose reisilt 2023 aasta suvel.<\/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\/08\/Giouvetsi-blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7509\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-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: 60 minutit<br>Tase: lihtne<br>Kogus: neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>300 g orzo pastat<br>6 seljata kanakintsu<br>\u00dcks 400 ml purk purustatud tomateid<br>Peot\u00e4is hakitud porrulauku<br>Kaks v\u00e4iksemat porgandit riivitult<br>\u00dcks suurem sibul peeneks hakitult<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>Pool punast paprikat peeneks hakitult<br>V\u00e4ike n\u00e4puotsat\u00e4is jahvatatud kaneeli<br>1 tl kuivatatud oreganit<br>0,5 tl jahvatatud musta pipart<br>3 loorerilehte<br>Meresoola<br>5-6 spl Oliivi\u00f5li kana ja aedvilja pruunistamiseks<br>Umbes 300 ml vett toidule lisamiseks<br>Umbes 50 g grana padano v\u00f5i parmesani juustu<\/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\/08\/Giouvetsi-blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7510\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Giouvetsi-blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/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>Pruunista keskmisest k\u00f5rgemal kuumusel kanat\u00fckke m\u00f5lemilt k\u00fcljelt kuni need on kenasti kuldpruunid. Maitsesta soola ja pipraga.<\/li>\n\n\n\n<li>Haki sibul, k\u00fc\u00fcslauk, paprika, viiluta porrulauk. Riivi porgandid.<\/li>\n\n\n\n<li>Kuumuta paksu p\u00f5hjaga pannil 3 spl oliivi\u00f5li ja prae aedvilju keskmisest k\u00f5rgemal kuumusel. Maitsesta kaneeli, oregano, musta pipra ja soolaga. Lisa loorberilehed. Prae umbes 5 minutit kuni kana pruunistub.<\/li>\n\n\n\n<li>Lisa tomatikonserv ja vesi. Sega korralikult l\u00e4bi. Maitse segu ja soovi korral lisa soola. orzo pasta on mage ja siinkohal v\u00f5ib julgeda ka toitu kergelt \u00fcle soolata, aga enne serveerimist saab alati soola juurde lisada.<\/li>\n\n\n\n<li>Lisa orzo pasta ja sega korralikult l\u00e4bi.<\/li>\n\n\n\n<li>T\u00f5sta pruunistatud kanat\u00fckid orzo ja aedvilja segule peale ja aseta pann praeahju 190 kraadi juurde ja k\u00fcpseta ilma kaaneta umbes 45 minutit kuni vedelik enamuses \u00e4ra aurab ja orzo ning kana pehmenevad. Mingi vedelik peab serveerimiseni j\u00e4\u00e4ma, pealegi seistes imendub orzo pastasse palju vedelikku ja toit muutub oluliselt kuivemaks.<\/li>\n\n\n\n<li>Juhul kui toitu on vaja lisaks maitsestada, siis t\u00f5sta kanat\u00fckid teisele taldrikule ja maitsesta orzo ja aedvilja segu. Sega l\u00e4bi ja t\u00f5sta kanat\u00fckid tagasi v\u00f5i t\u00f5sta toit kokku taldrikutele. Serveerimiseks riivi peale natuke grana padano juustu ja puista juurde maitserohelist.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-7508\" data-postid=\"7508\" class=\"themify_builder_content themify_builder_content-7508 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kreeka roog, mida valmistatakse lihast ja pastast tomatikastmes. Seda toitu v\u00f5ib valmistada nii kana, lamba kui ka veiselihaga, pasta osas on enamdsti kasutatud orzo (kritharaki ) pastat\u00fc\u00fcpi. Aedviljadest kasutatakse enamasti sibulat ja k\u00fc\u00fcslauku, aga ka porgandit, porrulauku ning paprikat. Toitu maitsestatakse meresoola musta pipra, oregano ja loorberiga, vahel kasutatakse ka teisi maitseaineid nagu v\u00fcrts, kaneel.Mul [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19,387],"tags":[42,479,736],"class_list":["post-7508","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","category-pasta","tag-kana","tag-greece","tag-orzo","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\/7508","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=7508"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7508\/revisions"}],"predecessor-version":[{"id":7537,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7508\/revisions\/7537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7511"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}