{"id":8484,"date":"2023-11-19T17:54:47","date_gmt":"2023-11-19T15:54:47","guid":{"rendered":"https:\/\/andrestover.com\/?p=8484"},"modified":"2023-11-19T17:54:48","modified_gmt":"2023-11-19T15:54:48","slug":"pissaladiere","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/pissaladiere\/","title":{"rendered":"Pissaladi\u00e8re"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">L\u00f5una Prantsusmaalt p\u00e4rit \u00f5huke pirukas, mida valmistatakse traditsiooniliselt pizzataignale sarnase taignaga, aga samuti mittemagusa liivataigna v\u00f5i lehttaignaga. Tainas kaetakse praetud sibulaga v\u00f5i sibulap\u00fcreega ning sinna lisatakse sagei ruudukujulise mustrina soolatud an\u0161oovised ning mustad oliivid. Pirukat k\u00fcpsetatakse praeahjus kuni see on kuldpruun ja kr\u00f5be. K\u00fcllaltki soolane amps, mida on m\u00f5nus s\u00fc\u00fca nii soojalt kui ka k\u00fclmalt. Mina valmistasin selle piruka kasutades poes saadaolevat lehttainast.<\/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\/Pissaladiere_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8488\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_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 tund<br>Tase: lihtne<br>Kogus: kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks pakk lehttainast<br>Umbes 100g soolatud an\u0161ooviseid<br>4 suuremat sibulat viilutatult<br>40 g v\u00f5id sibulate praadimiseks<br>1 tl t\u00fc\u00fcmiani<br>1 tl Dijoni sinepit v\u00f5i Inglise sinepit<br>Musta pipart maitsestamiseks<br>Veidi sulav\u00f5id taigna servade pintseldamiseks<\/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>Koori sibulad, l\u00f5iks pooleks ja viiluta ning prae umbes 15 minutit v\u00f5is kuni sibulad on pehmed ja muutuvad kuldpruuniks. Maitsesta musta pipra t\u00fc\u00fcmiani ja sinepiga.<\/li>\n\n\n\n<li>Rulli lehttaigen jahuga \u00fclepuistatud t\u00f6\u00f6pinnal veidi \u00f5hemaks ja laiemaks, t\u00f5sta k\u00fcpsetuspaberiga kaetud ahjuplaadile.<\/li>\n\n\n\n<li>Kata taignapind praetud sibulatega nii, et umbes 2 cm taigna servadest j\u00e4\u00e4ks katmata.<\/li>\n\n\n\n<li>Lao sibulakihile \u00fckshaaval ruudukujuliselt an\u0161oovised. Ruudu k\u00fclje pikkus v\u00f5iks olla sama, mis an\u0161oovise pikkus. Kata sedasi kogu taignapind.<\/li>\n\n\n\n<li>Aseta iga an\u0161ooniseruudu keskele \u00fcks oliiv. \u00c4ra toidule lisasoola pane, sest an\u0161oovised on p\u00e4ris soolased ja pigem on see pirukas soolane kui mage.<\/li>\n\n\n\n<li>Keera taignaservad kergelt \u00fcles ja pintselda sulav\u00f5iga.<\/li>\n\n\n\n<li>K\u00fcpseta pirukat 180 kraadi juures umbes 25 minutit kuni lehttaigen on kr\u00f5be ja kuldpruun.<\/li>\n\n\n\n<li>L\u00f5ika terava noaga pirukas ruutudeks ja serveeri kohe v\u00f5i jahuta ja serveeri hiljem.<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\/Pissaladiere_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8487\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/11\/Pissaladiere_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8484\" data-postid=\"8484\" class=\"themify_builder_content themify_builder_content-8484 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>L\u00f5una Prantsusmaalt p\u00e4rit \u00f5huke pirukas, mida valmistatakse traditsiooniliselt pizzataignale sarnase taignaga, aga samuti mittemagusa liivataigna v\u00f5i lehttaignaga. Tainas kaetakse praetud sibulaga v\u00f5i sibulap\u00fcreega ning sinna lisatakse sagei ruudukujulise mustrina soolatud an\u0161oovised ning mustad oliivid. Pirukat k\u00fcpsetatakse praeahjus kuni see on kuldpruun ja kr\u00f5be. K\u00fcllaltki soolane amps, mida on m\u00f5nus s\u00fc\u00fca nii soojalt kui ka k\u00fclmalt. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,704],"tags":[598,365,344,331,621],"class_list":["post-8484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-savory-pies","tag-anchovy","tag-french","tag-olives","tag-onion","tag-puff-pastry","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\/8484","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=8484"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8484\/revisions"}],"predecessor-version":[{"id":8509,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8484\/revisions\/8509"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8489"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}