{"id":9856,"date":"2024-08-03T21:45:54","date_gmt":"2024-08-03T18:45:54","guid":{"rendered":"https:\/\/andrestover.com\/?p=9856"},"modified":"2024-08-03T21:45:56","modified_gmt":"2024-08-03T18:45:56","slug":"schiacciata","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/schiacciata\/","title":{"rendered":"Schiacciata"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Schiacciata on Itaalia Toskaana regiooni tuntud lameleib. Natuke meenutab see leib focacciat, aga kui focaccia on pigem pehme ja kohev, siis schiacciata on h\u00e4sti kr\u00f5beda koorikuga ning seest pehme ja \u00f5huline. Firenze t\u00e4navapildis oli schiacciata baasil v\u00f5ileibu p\u00e4ris sageli saada, samuti pakuti seda leivana toidukohtades. Hea v\u00f5imalus seda leiba s\u00fc\u00fca on valmistada sellest m\u00f5nus Itaalia v\u00f5ileib kas singi v\u00f5i salaamiga, lisades salatit v\u00f5i ruccolat ning basiilikut, samuti tomatit, oliive ja mozzarellat. See leib on \u00f5huke, aga seda on p\u00e4ris lihtne pooleks l\u00f5igata, et t\u00e4idist vahele panna, sest koorik on k\u00f5va ja kr\u00f5be. Selle leiva valmistamine ei ole niiv\u00f5rd keeruline kuiv\u00f5rd see v\u00f5tab p\u00e4ris palju aega, aga tulemus v\u00e4\u00e4rib seda.<\/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\/08\/SCHIACCIATA_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9858\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_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: 14-15 tundi juurestise valmistamine, 4-5 tundi leiva valmistamine, 30 minutit k\u00fcpsetamine<br>Tase: Mitte liiga keeruline<br>Kogus: \u00dcks 30 x 35 cm suurune leib<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Juuretis:<\/em><br>125 g Tipo 00 jahu<br>125 ml vett<br>0,5 tl kuivp\u00e4rmi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Leivatainas:<\/em><br>240 g vett<br>30 ml oliivi\u00f5li<br>380 g Tipo 00 jahu<br>10 g meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lisaks oliivi\u00f5li leiva \u00fcle valamiseks enne k\u00fcpsetamist<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br><em>Juuretis:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sega jahu, vesi ja p\u00e4rm \u00fchtlaseks vedelaks taignaks ning lase 30 minutit toatemperatuuril seista kuni p\u00e4rm hakkab k\u00e4ima ja juuretis mullitama.<\/li>\n\n\n\n<li>Kata juuretis puhta k\u00e4ter\u00e4tikuga ning t\u00f5sta +4 kraadi C juurde ja lase seista umbes 14-15 tundi. Selle ajaga peaks juuretis olema kerkinud umbes kaks korda.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Tainas:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\" start=\"3\">\n<li>Lisa juuretisele vesi, jahu, sool ja oliivi\u00f5li. Sega tainas \u00fchtlaseks. See j\u00e4\u00e4b kleepuv ja \u00fcpriski vedel.<\/li>\n\n\n\n<li>Lase taignal k\u00e4ter\u00e4tiku all seista toatemperatuuril 30 minutit.<\/li>\n\n\n\n<li>30 minuti m\u00f6\u00f6dudes tee k\u00e4ed m\u00e4rjaks ning libista k\u00e4si taigna serva alla ja t\u00f5sta ja venita see \u00fcle taigna, keera kaussi 90 kraadi ja t\u00f5sta taas taignaserv \u00fcle taigna. Sedasi t\u00f5sta taignaserva k\u00f5ikidest neljast k\u00fcljest. Lase taignal 30 minutit k\u00e4ter\u00e4tiku all puhata.<\/li>\n\n\n\n<li>Korda venitamist ja taignaserva \u00fcle taigna t\u00f5stmist veel kolm korda, iga kord lase taignal 30 minutit puhata.<\/li>\n\n\n\n<li>Peale viimast venitamist ja t\u00f5stmist lase taignal puhata ja kerkida 60 minutit.<\/li>\n\n\n\n<li>Vooderda ahjupann k\u00fcpsetuspaberiga ja t\u00f5sta tainas ahjupannile ning aja umbes 30 cm ruuduks laiali. Tainas j\u00e4\u00e4b onbes 1 cm paksu kihina. Kata ahjupann toidukilega ja lase kerkida 90 minutit.<\/li>\n\n\n\n<li>Kuumuta praeahi 200 kraadi C juurde.<\/li>\n\n\n\n<li>90 minuti m\u00f6\u00f6dudes piserda leivale umbes 30 ml oliivi\u00f5li ning vajuta n\u00e4ppudega \u00f5li leivasisse. H\u00e4st kerkinud leivale tekivad pinnale \u00f5humullid, mis k\u00fcpsevad kr\u00f5bedaks.<\/li>\n\n\n\n<li>K\u00fcpseta 200 kraadi C juures 30 minutit.<\/li>\n\n\n\n<li>Last eival natuke jahutuda, l\u00f5ika see meelep\u00e4rasteks t\u00fckkideks ning s\u00f6\u00f6 niisama v\u00f5i l\u00f5ika noaga ristipidi pooleks. Seda on lihtne teha, sest leiva koorik on p\u00e4ris kr\u00f5be ka k\u00f5va.<br>Piserda lahtil\u00f5igatud leivale oliivi\u00f5li, aseta sinna salatit, sinki v\u00f5i salaamit, mozzarellat, tomateid v\u00f5i muud meelep\u00e4rast.<br>See leib on eriline seet\u00f5ttu, et see ei l\u00e4he seistes eriti k\u00f5vaks. Koorik j\u00e4\u00e4b kr\u00f5bedaks ning leib j\u00e4\u00e4b seest kenasti pehmeks.<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\/08\/SCHIACCIATA_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9857\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/08\/SCHIACCIATA_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9856\" data-postid=\"9856\" class=\"themify_builder_content themify_builder_content-9856 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Schiacciata on Itaalia Toskaana regiooni tuntud lameleib. Natuke meenutab see leib focacciat, aga kui focaccia on pigem pehme ja kohev, siis schiacciata on h\u00e4sti kr\u00f5beda koorikuga ning seest pehme ja \u00f5huline. Firenze t\u00e4navapildis oli schiacciata baasil v\u00f5ileibu p\u00e4ris sageli saada, samuti pakuti seda leivana toidukohtades. Hea v\u00f5imalus seda leiba s\u00fc\u00fca on valmistada sellest m\u00f5nus Itaalia [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,408,19],"tags":[292,35,412],"class_list":["post-9856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-leib","category-rahvustoidud","tag-leib","tag-itaalia","tag-bread","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\/9856","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=9856"}],"version-history":[{"count":26,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9856\/revisions"}],"predecessor-version":[{"id":9885,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9856\/revisions\/9885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9859"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}