{"id":9540,"date":"2024-05-25T22:36:31","date_gmt":"2024-05-25T19:36:31","guid":{"rendered":"https:\/\/andrestover.com\/?p=9540"},"modified":"2024-05-25T22:36:31","modified_gmt":"2024-05-25T19:36:31","slug":"giambotta","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/giambotta\/","title":{"rendered":"Giambotta"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tegemist on Itaalia l\u00f5unapoolsete regioonide aedviljahautisega, mis on populaarne Napolist l\u00f5unapool. Erinevates regioonides selle hautise valmistamine pisut varieerub, aga sisaldab peamiseid Itaalia suve aiasaaduseid nagu suvik\u00f5rvitsat, bakla\u017eaani, porgandeid, tomateid, kartuleid, sibulaid k\u00fc\u00fcslauku jne. See toit sarnaneb veidi minsertone supiga ja ongi ilmselt selle klassikalise supi v\u00e4hema leemega hautiseversioon. Giambottat tasub teha rohkem ja lasta sellel veidi seista ning s\u00fc\u00fca seda ka teisel p\u00e4eval. Ajaga muutub see \u00fcha paremaks. Aedvilja v\u00f5ib t\u00fckeldada t\u00e4pselt nii nagu see s\u00f6\u00f6jatle v\u00f5i toidu valmistajale k\u00f5ige rohkem meeldib.<\/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\/2024\/05\/Giambotta_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9457\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_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: 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>Kaks keskmist suvik\u00f5rvitsat, l\u00f5igatud t\u00fckkideks<br>Kaks keskmist bakla\u017eaani, l\u00f5igatud t\u00fckkideks<br>Suur peot\u00e4is noori porgandeid, l\u00f5igatud ratasteks<br>Kaks varsselleri vart l\u00f5igatud \u00f5hukesteks t\u00fckkudeks<br>\u00dcks suur sibul hakitud<br>5-6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt pergelt purustatult<br>Suur peot\u00e4is aedube<br>2-3 keskmist kartulit t\u00fckeldatult<br>Kaks keskmist paprikat t\u00fckeldatult<br>Suur peot\u00e4is kirsstomateid pooleks l\u00f5igatuma<br>\u00dcks 400 ml t\u00fckeldatud tomatite konserv<br>2 spl tomatipastat<br>Suur peotis j\u00e4medalt hakitud bassilikut<br>Suur peot\u00e4is j\u00e4medalt hakitud peterselli<br>Lisaks natuke muid Itaalia \u00fcrte, oreganot, t\u00fc\u00fcmiani, rosmariini hakituna v\u00f5i kuivatatult<br>Meresoola ja umbes 0,25 tl v\u00e4rskelt jahvatatud musta pipart maitsestamiseks<br>3-4 spl oliivi\u00f5li pruunistamiseks<br>V\u00e4rskeid \u00fcrte kaunistamiseks<br>Peot\u00e4is riivitud v\u00f5i purustatud parmesani toidule peale raputamiseks<\/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>T\u00fckelda suvik\u00f5rvits, bakla\u017eaan, varsseller, paprika, porgandid ja kartulid.<\/li>\n\n\n\n<li>Haki subul, purusta k\u00fc\u00fcslauk, vala paksup\u00f5hjalisse potti oliivi\u00f5li ja prae kergelt sibulat ja k\u00fc\u00fcslauku paar minutit.<\/li>\n\n\n\n<li>Haki basiilik ja petersell, l\u00f5ika kirsstomatid pooleks.<\/li>\n\n\n\n<li>Lisa aedviljad, aedoad, basiilik, petersell ja kirsstomatid sibula ja k\u00fc\u00fcslaugu juurde.<\/li>\n\n\n\n<li>Lisa tomatipasta, tomatikonserv ja Itaalia \u00fcrdid, maitsesta korralikult musta pipraga ja meresoolaga. Toitu tuleb soolasuse osas ilmselt mitu korda maitsestada.<\/li>\n\n\n\n<li>Sega ning lase toit keema, kata kaanega ja hauta madalal kuumusel umbes 45 minutit.<\/li>\n\n\n\n<li>Kui kartul ja porgand on pehme, siis on hautis valmis. Maitsesta toitu vajadusel ning j\u00e4ta paarik\u00fcmneks minutiks puhkama, et maitsed \u00fchtlustuksid<\/li>\n\n\n\n<li>Serveerimisel raputa toidule peale riivitud parmesani ja raputa peale maitserohelist. Toit sobib h\u00e4sti pasta, liha, kala v\u00f5i ka polenta juurde v\u00f5i ka niisama ilma lisaniteta s\u00f6\u00f6miseks.<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\/2024\/05\/Giambotta_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9456\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Giambotta_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9540\" data-postid=\"9540\" class=\"themify_builder_content themify_builder_content-9540 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tegemist on Itaalia l\u00f5unapoolsete regioonide aedviljahautisega, mis on populaarne Napolist l\u00f5unapool. Erinevates regioonides selle hautise valmistamine pisut varieerub, aga sisaldab peamiseid Itaalia suve aiasaaduseid nagu suvik\u00f5rvitsat, bakla\u017eaani, porgandeid, tomateid, kartuleid, sibulaid k\u00fc\u00fcslauku jne. See toit sarnaneb veidi minsertone supiga ja ongi ilmselt selle klassikalise supi v\u00e4hema leemega hautiseversioon. Giambottat tasub teha rohkem ja lasta sellel [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[330,459,35,331,524,339,258],"class_list":["post-9540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-taimetoidud","tag-eggplant","tag-garlic","tag-itaalia","tag-onion","tag-tomato-paste","tag-tomato","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\/9540","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=9540"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9540\/revisions"}],"predecessor-version":[{"id":9562,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9540\/revisions\/9562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9458"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}