{"id":1811624960,"date":"2018-09-12T21:48:17","date_gmt":"2018-09-12T19:48:17","guid":{"rendered":"http:\/\/kakann.se\/2018\/september\/svamppasta-med-tryffelsmor-och-parmesan.html"},"modified":"2018-09-12T21:48:17","modified_gmt":"2018-09-12T19:48:17","slug":"2018_september_svamppasta-med-tryffelsmor-och-parmesan","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1811624960","title":{"rendered":"Svamppasta med tryffelsm\u00f6r och parmesan"},"content":{"rendered":"<div>Jag \u00e4r inte urf\u00f6rtjust i pasta, jag har f\u00e5 r\u00e4tter med pasta som jag tycker \u00e4r goda.\u00a0<br \/>Den h\u00e4r r\u00e4tten blev ett tillskott till den lilla listan jag har. J\u00e4ttegott och det blev horisontall\u00e4ge i soffan och matkoma efter\u00e5t.<\/div>\n<div>\u00a0<\/div>\n<div>4 portioner<\/div>\n<div>\u00a0<\/div>\n<div>400 g pappardelle<br \/>250 g skogschampioner<\/div>\n<div>250 g kantareller<br \/>2 vitl\u00f6ksklyftor, finhackade<br \/>130 g f\u00e4rsk bladspenat<br \/>1 stor gul l\u00f6k i tunna skivor<br \/>3 dl gr\u00e4dde<br \/>1 msk koncentrerad gr\u00f6nsaksfond<br \/>tryffelsm\u00f6r (du avg\u00f6r sj\u00e4lv berende p\u00e5 hur mycket du gillar tryffel, jag \u00e4lskar tryffel s\u00e5 det blev tv\u00e5 matskedar)<br \/>65 g rostade pinjen\u00f6tter<br \/>riven parmesan<br \/>salt och peppar<br \/>sm\u00f6r och neutral olja, att steka i<\/div>\n<div>G\u00f6r s\u00e5 h\u00e4r<br \/>Koka upp pastavattnet, men koka pastan f\u00f6rst n\u00e4r s\u00e5sen \u00e4r klar och koka 1-2 minuter kortare \u00e4n anvisning p\u00e5 paketet f\u00f6r al dente pasta. Gl\u00f6m inte att salta gener\u00f6st i vattnet.<\/div>\n<div>Stek svampen i 2 omg\u00e5ngar s\u00e5 den blir fr\u00e4st och inte kokt.<\/div>\n<div>L\u00e4gg den steka svampen p\u00e5 en tallrik vid sidan av.<br \/>N\u00e4r all svamp \u00e4r stekt, l\u00e4gg i en klick sm\u00f6r i stekpannan och stek l\u00f6k och vitl\u00f6ken.<\/div>\n<div>Tills\u00e4tt sedan svampen, h\u00e4ll p\u00e5 gr\u00e4dde samt koncentrerad fond och l\u00e5t koka n\u00e5gra minuter. Tills\u00e4tt spenaten och smaka av med salt, peppar och tryffelsm\u00f6r.<br \/>V\u00e4nd ner den kokta pastan i s\u00e5sen och servera genast med nyriven parmesanost.<\/div>\n<div>\u00a0<\/div>\n<div>S\u00e5 himla gott!<\/div>\n<div>\u00a0<\/div>\n<div>Ett glas r\u00f6tt till skadar inte \ud83d\ude09<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/09\/2018-09-12_175242_5b996cd4ddf2b358f90fa505.jpg\" alt=\"\" class=\"image\" data-oid=\"5b996cd4ddf2b358f90fa505\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Jag \u00e4r inte urf\u00f6rtjust i pasta, jag har f\u00e5 r\u00e4tter med pasta som jag tycker \u00e4r goda.\u00a0Den h\u00e4r r\u00e4tten blev ett tillskott till den lilla listan jag har. J\u00e4ttegott och det blev horisontall\u00e4ge i soffan och matkoma efter\u00e5t. \u00a0 4 portioner \u00a0 400 g pappardelle250&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[106,274,278,353,527,545,677,767,805],"class_list":["post-1811624960","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-bladspenat","tag-gronsaksfond","tag-gul-lok","tag-kantareller","tag-parmesan","tag-pinjenotter","tag-skogschampinjoner","tag-tryffelsmor","tag-vitlok"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1811624960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1811624960"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1811624960\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1811624960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1811624960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1811624960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}