{"id":7723,"date":"2023-08-25T20:59:47","date_gmt":"2023-08-25T17:59:47","guid":{"rendered":"http:\/\/andrestover.com\/?p=7723"},"modified":"2023-08-25T20:59:47","modified_gmt":"2023-08-25T17:59:47","slug":"parmigiana-di-zucchine","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/parmigiana-di-zucchine\/","title":{"rendered":"Parmigiana di Zucchine"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Parmigiana on \u00fcks mu lemmikroogasid kui see on valmistatud bakla\u017eaanist. Erinevates Itaalia regioonides valmistatakse seda rooga ka teistest aedviljadest, enamasti suvik\u00f5rvitsast, aga samuti ka n\u00e4iteks arti\u0161okist.<br>T\u00e4nu selle eest, et ma sel aastal seda rooga valmistada sain on \u00e4ra teeninud s\u00f5ber, kelle pere aias, Eestlastele omaselt on suvik\u00f5rvits kasvatatud hiiglaslikuks. Just selline suvik\u00f5rvits sobib suurep\u00e4raselt sarnase toidu valmistamiseks.<br>Suvik\u00f5rvits tuleb koorida ja kasutades aedviljakoorijat t\u00f5mmata pikki suvik\u00f5rvitsat pikad, \u00f5hukesed ribad. Need ribad on otstarbekas k\u00f5rgel kuumusel kergelt r\u00f6stida, et aedvili kaotaks osa oma vedelikust ning kasutada selle vormiroa valmsitamiseks.<\/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\/Parmigiana-di-zucchine_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7726\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_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: 1.5 tundi<br>Tase: keskmine<br>Kogus: \u00dcks suur vormiroog, sobilik v\u00e4iksemale seltskonnale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks v\u00e4ga suur suvik\u00f5rvits v\u00f5i paar keskmist l\u00f5igatuna \u00f5hukesteks ribadeks<br>\u00dcks keskmine sibul peeneks hakitult<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>250 g mozzarellat<br>300 g ricottat<br>350 g riivitud parmesani v\u00f5i grana padano juustu<br>Umbes 800 ml tomati passatat<br>300 g kirsstomateid neljaks l\u00f5igatuna<br>3-4 spl oliivi\u00f5li<br>Peot\u00e4is v\u00e4rskeid basiilikulehti rebitud t\u00fckkideks<br>2 tl kuivatatud oreganot<br>Musta pipart ja meresoola maitsestamiseks<\/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\/Parmigiana-di-zucchine_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7727\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\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>L\u00f5ika kirsstomatid sektoriteks, haki sibul ja k\u00fc\u00fcslauk. Aaja pannil oliivi\u00f5li kuumaks ja prae tomateid, hakitud sibulat ja k\u00fc\u00fcslauku umbes 10-15 minutit kuni tomatid on pehmed.<\/li>\n\n\n\n<li>Koori suvik\u00f5rvits ja l\u00f5ika aedviljakoorijaga sellest pikad ribad. Aseta need ribad k\u00fcpsetuspaberiga vooderdatud ahjupannile \u00fcksteise k\u00f5rvale ja k\u00fcpseta praeahjus 220 kraadi juures umes 7-8 minutit.<\/li>\n\n\n\n<li>Sega k\u00fcpsetatud tomatid passataga ja vooderda k\u00f5rge servaga ahjuvorm paari supilusikat\u00e4is tomatiseguga.<\/li>\n\n\n\n<li>Aseta suvik\u00f5rvitsarivad tomatisegule ja aseta pannile uued suvik\u00f5rvitsa ribad, mida k\u00fcpsetada. K\u00fcpseta sedasi \u00e4ra k\u00f5ik suvik\u00f5rvitsaribad, mis sul \u00f5nnestub suurest suvik\u00f5rvitsast l\u00f5igata enne kui seemned keskel vastu tulevad.<\/li>\n\n\n\n<li>Suvik\u00f5rvitsa kihile raputa kuivatatud oreganot, musta pipart ja meresoola, puista segu \u00fcle 1\/3 ricotta kogusega, aseta juurde pooled mozzarellapallid v\u00f5i rebitud mozzarella t\u00fckid ning raputa juurde 1\/3 parmesani kogusest.<\/li>\n\n\n\n<li>Kata juustukiht j\u00e4rgmise suvik\u00f5rvitsa ribade kihiga, mille kata taas tomatisegu ja juustukihiga ning maitsesta. Igale kihile ei ole vaja mozzarellat panna, piisab kui mozzarellat on kahe kihi vahel.<\/li>\n\n\n\n<li>Lao sedasi neli suvik\u00f5rvitsa kihti, j\u00e4ta viimasele kihile vaid parmesani juustu, ricotta ja mozzarella kasuta \u00e4ra alumiste kihtide tarbeks.<\/li>\n\n\n\n<li>\u00dclemine suvik\u00f5rvitsakiht kata kergelt tomatiseguga, maitsesta soola ja musta pipraga ning raputa peale kiht parmesani.<\/li>\n\n\n\n<li>Kata suvik\u00f5rvitsavorm fooliumiga ning k\u00fcpseta 200 kraadi C juures umbes 45 minutit. Eemalda foolium, keera praeahi grillre\u017eiimile ja lase parmesanikiht kenasti pruuniks.<\/li>\n\n\n\n<li>L\u00f5ika terava noaga suvik\u00f5rvitsavormist t\u00fckk, t\u00f5sta laia pannilabidaga see taldrikule ja serveeri koos garneeringuga.<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\/08\/Parmigiana-di-zucchine_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-7728\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Parmigiana-di-zucchine_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7723\" data-postid=\"7723\" class=\"themify_builder_content themify_builder_content-7723 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Parmigiana on \u00fcks mu lemmikroogasid kui see on valmistatud bakla\u017eaanist. Erinevates Itaalia regioonides valmistatakse seda rooga ka teistest aedviljadest, enamasti suvik\u00f5rvitsast, aga samuti ka n\u00e4iteks arti\u0161okist.T\u00e4nu selle eest, et ma sel aastal seda rooga valmistada sain on \u00e4ra teeninud s\u00f5ber, kelle pere aias, Eestlastele omaselt on suvik\u00f5rvits kasvatatud hiiglaslikuks. Just selline suvik\u00f5rvits sobib suurep\u00e4raselt sarnase [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[459,85,331,34,485,258],"class_list":["post-7723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-garlic","tag-mozzarella","tag-onion","tag-parmesan","tag-ricotta","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\/7723","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=7723"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7723\/revisions"}],"predecessor-version":[{"id":7786,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7723\/revisions\/7786"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7729"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}