{"id":475,"date":"2017-05-14T18:15:54","date_gmt":"2017-05-14T16:15:54","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=475"},"modified":"2017-05-14T18:15:54","modified_gmt":"2017-05-14T16:15:54","slug":"wilmers-hemlagade-pasta-med-svampsas","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2017\/05\/14\/wilmers-hemlagade-pasta-med-svampsas\/","title":{"rendered":"Wilmers hemlagade pasta med svamps\u00e5s"},"content":{"rendered":"<p>Hemlagad pasta med gr\u00e4ddig s\u00e5s p\u00e5 f\u00e4rsk svamp. Anv\u00e4nd kantareller, trattkantareller eller karljohansvamp.<\/p>\n<h2 class=\"ingredients-title\">Du beh\u00f6ver<\/h2>\n<section id=\"ingredients\">\n<article class=\"ingredients\">\n<h3>Hemlagad pasta<\/h3>\n<ul>\n<li><span class=\"ingredient\">5 dl<\/span> durumvetemj\u00f6l<\/li>\n<li><span class=\"ingredient\">3 st<\/span> medelstora \u00e4gg<\/li>\n<li><span class=\"ingredient\">2 msk<\/span> vatten<\/li>\n<li><span class=\"ingredient\">2 msk<\/span> olivolja<\/li>\n<li><span class=\"ingredient\">2 krm<\/span> salt<\/li>\n<\/ul>\n<\/article>\n<article class=\"ingredients\">\n<h3>Pastas\u00e5s<\/h3>\n<ul>\n<li><span class=\"ingredient\">300 g<\/span> f\u00e4rsk svamp (kantareller eller karljoansvamp)<\/li>\n<li><span class=\"ingredient\">1 st<\/span> gul l\u00f6k<\/li>\n<li>sm\u00f6r till stekning<\/li>\n<li><span class=\"ingredient\">5 dl<\/span> vispgr\u00e4dde<\/li>\n<li><span class=\"ingredient\">100 g<\/span> parmesanost<\/li>\n<li>salt och nymalen svartpeppar<br \/>\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<article class=\"step-by-step\">\n<ol>\n<li>H\u00e4ll upp mj\u00f6let i en h\u00f6g, g\u00f6r ett h\u00e5l i mitten. Tills\u00e4tt \u00e4ggen i h\u00e5let samt olja, salt och vatten.<\/li>\n<li>Vispa f\u00f6rsiktigt med en gaffel s\u00e5 \u00e4gg och olja blandar sig. F\u00f6s nu f\u00f6rsiktigt med ena handen ned lite mj\u00f6l i taget i \u00e4ggsmeten. Blanda eller f\u00f6s f\u00f6rsiktigt ihop degen.<\/li>\n<li>Ber\u00e4kna minst 6-8 minuters kn\u00e5dning. Du ska ha en mjuk, blank och elastisk deg. L\u00e5t vila i kylsk\u00e5p cirka 30 minuter.<\/li>\n<li>Dela degen i fyra lika stora delar. Kavla ut varje del p\u00e5 l\u00e4tt mj\u00f6lat bakbord till en mycket tunn kaka. Sk\u00e4r eller sporra till olika former. G\u00e5r ocks\u00e5 bra att anv\u00e4nda en pastamaskin. L\u00e5t pastan h\u00e4nga och torka en stund innan du kokar den.<\/li>\n<li>Koka pastan al dente.<\/li>\n<li>Sk\u00e4r svampen i bitar och hacka l\u00f6ken.<\/li>\n<li>Fr\u00e4s svampen i lite sm\u00f6r i en stekpanna s\u00e5 att v\u00e4tska g\u00e5r bort. L\u00e4gg i l\u00f6ken och fr\u00e4s tills den blir gyllengul. H\u00e4ll i gr\u00e4dde och l\u00e5t koka upp. L\u00e5t sjuda i 3-4 minuter.<\/li>\n<li>Riv och r\u00f6r ner parmesanosten. Salta och peppra.<\/li>\n<li>L\u00e4gg pastan i s\u00e5sen och v\u00e4nd runt ordentligt. Om det blir f\u00f6r stabbigt kan du sp\u00e4da med lite mj\u00f6lk.<\/li>\n<\/ol>\n<\/article>\n<\/li>\n<\/ul>\n<\/article>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Hemlagad pasta med gr\u00e4ddig s\u00e5s p\u00e5 f\u00e4rsk svamp. Anv\u00e4nd kantareller, trattkantareller eller karljohansvamp. Du beh\u00f6ver Hemlagad pasta 5 dl durumvetemj\u00f6l 3 st medelstora \u00e4gg 2 msk vatten 2 msk olivolja&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,19],"tags":[],"class_list":["post-475","post","type-post","status-publish","format-standard","hentry","category-pasta","category-wilmers-recept"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/475","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=475"}],"version-history":[{"count":1,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/475\/revisions"}],"predecessor-version":[{"id":476,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/475\/revisions\/476"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}