{"id":8386,"date":"2023-11-11T22:32:41","date_gmt":"2023-11-11T20:32:41","guid":{"rendered":"https:\/\/andrestover.com\/?p=8386"},"modified":"2023-11-11T22:32:41","modified_gmt":"2023-11-11T20:32:41","slug":"coda-alla-vaccinara-roman-oxtail-stew","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/coda-alla-vaccinara-roman-oxtail-stew\/","title":{"rendered":"Coda alla vaccinara \u2013 Rooma veisesaba hautis"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tegemist on Itaalia, Lazio regiooni toiduga, kus veise sabat\u00fchhe hautatakse pikalt koos aedviljadega, millest suure osa moodustab varsseller. Lisaks annab toidule maitset Itaalia peekon, panchetta, punane v\u00f5i valge vein, Itaalia \u00fcrdid, v\u00fcrts ja natuke kaneeli. Toitu on sobilik serveerida polenta v\u00f5i meelep\u00e4rase pastaga. See on toit, mis seistes muutub \u00fcha paremaks ja seet\u00f5ttu tasuks seda valmistada korraga rohkem.<\/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\/11\/Rooma-sabahautis_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8389\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_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: 4,5 kuni 5 tundi<br>Tase: keskmine<br>Kogus: neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2 kg t\u00fckkideks l\u00f5igatud veisesaba<br>200 g panchettat<br>30 g nisujahu<br>250 g porgandeid l\u00f5igatud ketasteks<br>50 g oliivi\u00f5li<br>50 g seapekki v\u00f5i taluv\u00f5id<br>2 keskmist sibulat peeneks hakitult<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult<br>Umbes 1 kg varsselleri peenemaid ja mahlasemaid varsi<br>Kaks 400 g kooritud tomatite konservi<br>2 spl tomatipastat<br>6 tera v\u00fcrtsi<br>0,25 tl jahvatatud kaneeli<br>4 loorberilehte<br>1 tl majoraani<br>1 spl itaalia \u00fcritde segu (basiilik, oregano, t\u00fc\u00fcmian)<br>400 ml valget v\u00f5i punast veini<br>Musta pipart ja meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meelep\u00e4rast pastat serveerimiseks<\/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 suures paksup\u00f5hjalises potis v\u00f5i ja \u00f5li k\u00f5rge kuumuseni.<\/li>\n\n\n\n<li>Sega veisesaba t\u00fckid jahuga nii, et need oleksid jahuga kaetud. Vala ettevaatlikult potti ja pruunista igast k\u00fcljest kuni need on kenasti kuldsed.<\/li>\n\n\n\n<li>T\u00f5sta sabat\u00fckid k\u00f5rvale. L\u00f5ika porgandid ratasteks, haki sibul ja k\u00fc\u00fcslauk ning varsseller. Tavaliselt j\u00e4etakse umbes pooled varsselleri varres umbes 5 cm pikkusteks juppideks. Pruunista aedvilju umes 5 minuti jooksul.<\/li>\n\n\n\n<li>T\u00f5sta aedvilja juurde pruunistatud sabat\u00fckid, sega.<\/li>\n\n\n\n<li>Lisa vein. Seda toitu tehakse nii valge kui ka punase veiniga. Valge veiniga tuleb toit veidi kergem, aga ma usun, et ka punase veiniga ei ole see paha.<\/li>\n\n\n\n<li>Lisa tomatipasta, majoraan, itaalia \u00fcrdid, v\u00fcrts, kaneel, sool ja must pipar. Soola v\u00f5id toidu valmistamise ajal alati juurde lisada.<\/li>\n\n\n\n<li>Sega k\u00f5ik komponendid l\u00e4bi ja t\u00f5sta hautis kaane alla praeahju 150 kraadi C juurde hauduma. Hauta umbes 4 tundi, vahepeal j\u00e4lgi, et vedelik liiga \u00e4ra ei auraks. Vedelik moodustab m\u00f5nusa, paksu aedviljase kastme.<\/li>\n\n\n\n<li>Kui hautis on valmis, siis valmista pasta. Keeda seda rohkes soolaga maitsestatud veel vastavalt tootja soovitustele.<\/li>\n\n\n\n<li>Serveerides t\u00f5sta hautist pastale peale, kaunista maitserohelisega.<br>Serveeri kuumalt. Toit muutub seistes \u00fcha paremaks. S\u00e4ilita toitu 3-4 p\u00e4eva -4 kraadi C juures.<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\/11\/Rooma-sabahautis_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8387\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Rooma-sabahautis_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8386\" data-postid=\"8386\" class=\"themify_builder_content themify_builder_content-8386 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tegemist on Itaalia, Lazio regiooni toiduga, kus veise sabat\u00fchhe hautatakse pikalt koos aedviljadega, millest suure osa moodustab varsseller. Lisaks annab toidule maitset Itaalia peekon, panchetta, punane v\u00f5i valge vein, Itaalia \u00fcrdid, v\u00fcrts ja natuke kaneeli. Toitu on sobilik serveerida polenta v\u00f5i meelep\u00e4rase pastaga. See on toit, mis seistes muutub \u00fcha paremaks ja seet\u00f5ttu tasuks seda [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8388,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[444,35,622,624],"class_list":["post-8386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beef","tag-itaalia","tag-pancetta","tag-white-wine","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\/8386","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=8386"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8386\/revisions"}],"predecessor-version":[{"id":8409,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8386\/revisions\/8409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8388"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}