$\"tagliata-di-manzo\"$ Fint strimlad ryggbiff, parmesan, bl\u00e5m\u00f6gelost, valn\u00f6tter och fikon \u2013 italiensk k\u00f6ttbr\u00e4da n\u00e4r den \u00e4r som b\u00e4st.<\/p>\n

Tagliata, som betyder strimlat k\u00f6tt p\u00e5 italienska, kommer i alla olika former och smakkombinationer. H\u00e4r g\u00f6r jag min variant med det jag hade kvar i kylen. D\u00e4r andra ser ett tomt kyksk\u00e5p ser jag nya m\u00f6jligheter.<\/p>\n<\/div>\n

Ingredienser<\/h6>\n
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ryggbiff eller h\u00e4ngm\u00f6rad biff (150-200g\/pers)<\/span>\u00a04 skiva\u00a0<\/span><\/div>\n<\/div>\n<\/li>\n
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machesallad, p\u00e5se<\/span>\u00a01\u00a0<\/span><\/div>\n<\/div>\n<\/li>\n
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torkad trattkantarell<\/span>\u00a050-100 g<\/span><\/div>\n<\/div>\n<\/li>\n
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f\u00e4rska fikon<\/span>\u00a06 st<\/span><\/div>\n<\/div>\n<\/li>\n
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bl\u00e5m\u00f6gelost<\/span>\u00a0100 gram<\/span><\/div>\n<\/div>\n<\/li>\n
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rostade valn\u00f6tter<\/span>\u00a050 g<\/span><\/div>\n<\/div>\n<\/li>\n
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balsamicovin\u00e4ger<\/span>\u00a02 dl<\/span><\/div>\n<\/div>\n<\/li>\n
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str\u00f6socker<\/span>\u00a02 dl<\/span><\/div>\n<\/div>\n<\/li>\n
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flytande honung<\/span>\u00a01-2 matsked<\/span><\/div>\n<\/div>\n<\/li>\n
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flingsalt, efter smak<\/span><\/div>\n<\/div>\n<\/li>\n
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svartpeppar efter smak<\/span><\/div>\n<\/div>\n<\/li>\n
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stektermometer<\/span>\u00a01 stycken<\/span><\/div>\n<\/div>\n<\/li>\n<\/ul>\n
G\u00f6r s\u00e5 h\u00e4r<\/h6>\n
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B\u00f6rja med din mise en place, d v s st\u00e4ll upp och f\u00f6rbered alla ingredienser. S\u00e4tt p\u00e5 ugnen p\u00e5 180\u00b0C. Salta och peppra biffarna och l\u00e5t marineras i rumstemperatur i ca 20 minuter.<\/li>\n
I en liten kastrull kokar du upp balsamicovin\u00e4ger och socker. Reducera tills att h\u00e4lften kvarst\u00e5r, st\u00e4ll \u00e5t sidan och till\u00e5t att reduceringen tjocknar till. Om tjockare konsistens \u00f6nskas forts\u00e4tter du reduceringsprocessen.<\/li>\n
L\u00e4gg de f\u00e4rska fikonen p\u00e5 en liten form och ringla \u00f6ver honung, st\u00e4ll sedan in fikonen i ugnen i 15 minuter. L\u00e5t svalna. Dela sedan fikonen i fyra delar.<\/li>\n
Stek biffarna p\u00e5 h\u00f6g v\u00e4rme ca 2 minuter p\u00e5 varje sida, st\u00e4ll sedan in i ugnen med stektermometer i den tunnaste biffen s\u00e5 att biffarna inte riskerar att g\u00e5 \u00f6ver i innertemperatur. F\u00f6r Medium rare, ta ut biffen vid 44\u00b0C\u00a0innertemp (48\u00b0C f\u00f6r medium) och l\u00e5t vila 10 minuter (T\u00e4nk p\u00e5 att biffarna forts\u00e4tter tillagas och stiga i temperatur efter att man tar ut dem fr\u00e5n ugnen). Stek under tiden trattkantarellerna i lite sm\u00f6r till \u00f6nskad knaprighet.<\/li>\n
Montering: l\u00e4gg upp\u00a0mach\u00e9salladen p\u00e5 en sk\u00e4rbr\u00e4da och ringla p\u00e5 fin olivolja. Sprid ut fikonen, bl\u00e5m\u00f6gelosten och tranchera sedan upp biffen i tunna strimlor och f\u00f6rdela p\u00e5 br\u00e4dan. Toppa med hyvlad parmesan, valn\u00f6tter, havssalt, svartpeppar och till slut balsamicokr\u00e4men. Smaklig m\u00e5ltid!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Fint strimlad ryggbiff, parmesan, bl\u00e5m\u00f6gelost, valn\u00f6tter och fikon \u2013 italiensk k\u00f6ttbr\u00e4da n\u00e4r den \u00e4r som b\u00e4st. Tagliata, som betyder strimlat k\u00f6tt p\u00e5 italienska, kommer i alla olika former och smakkombinationer.…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,19],"tags":[],"class_list":["post-320","post","type-post","status-publish","format-standard","hentry","category-kott-wilmers-recept","category-wilmers-recept"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=320"}],"version-history":[{"count":2,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/320\/revisions"}],"predecessor-version":[{"id":325,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/320\/revisions\/325"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}