{"id":14537,"date":"2012-11-03T02:49:18","date_gmt":"2012-11-03T02:49:18","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=14537"},"modified":"2022-12-06T09:45:06","modified_gmt":"2022-12-06T08:45:06","slug":"rostat-vitlokssmor","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=14537","title":{"rendered":"Rostat vitl\u00f6kssm\u00f6r"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Rostat vitl\u00f6kssm\u00f6r \u00e4r helt sansl\u00f6st gott. Vitl\u00f6ken f\u00e5r en underbar n\u00f6tig, mild smak n\u00e4r den rostats. F\u00f6rsta g\u00e5ngen jag smakade sm\u00f6r gjort p\u00e5 rostad vitl\u00f6k var p\u00e5 Mattias Dahlgrens \"\"<\/a>restaurang Bon Lloc f\u00f6r m\u00e5nga \u00e5r sedan. Det var s\u00e5 gott s\u00e5 jag \u00e5t alldeles f\u00f6r mycket av det nybakta br\u00f6det med det goda sm\u00f6ret f\u00f6re maten.<\/h3>\n

Jag g\u00f6r g\u00e4rna det h\u00e4r sm\u00f6ret och serverar det till en god bit stekt k\u00f6tt, g\u00e4rna med l\u00e5ngsamrostade tomater som rostats tillsammans med vitl\u00f6ken.<\/h3>\n

Om du rostar vitl\u00f6ken sj\u00e4lv tar det inte riktigt lika l\u00e5ng tid om du har h\u00f6gre temperatur p\u00e5 ugnen. Det \u00e4r b\u00e4st att rosta den med skalet fortfarande p\u00e5. Den som vill eller om man inte har ugn kan rosta vitl\u00f6ken f\u00f6rsiktigt p\u00e5 l\u00e5g v\u00e4rme i olja f\u00f6r att d\u00e4refter anv\u00e4nda den som nedan.<\/p>\n

Du beh\u00f6ver:<\/em><\/h4>\n

100 gram sm\u00f6r<\/p>\n

4 vitl\u00f6ksklyftor (lugn – smaken mildras ju under rostningen)\"\"<\/a><\/p>\n

salt och peppar<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

L\u00e4gg vitl\u00f6ken i ugnen p\u00e5 en pl\u00e5t eller i en form som du smort med olivolja. Ringla g\u00e4rna lite olja \u00f6ver vitl\u00f6ken ocks\u00e5. L\u00e5t den rostas tills den \u00e4r mjuk och b\u00f6rjat ta lite f\u00e4rg men inte blivit f\u00f6r h\u00e5rd eller br\u00e4nd. Rostar du tomater samtidigt p\u00e5 ca 100 grader kan du rosta vitl\u00f6ken i gott och v\u00e4l tv\u00e5 timmar. Rostar du den f\u00f6r sig sj\u00e4lv s\u00e4tter du ugnen p\u00e5 175 grader och rostar den i kanske 30 minuter. Titta till den s\u00e5 den inte rostas f\u00f6r l\u00e4nge.<\/p>\n

L\u00e5t vitl\u00f6ken svalna, mosa den tillsammans med salt i en mortel eller \"\"<\/a>med en stavmixer eller p\u00e5 en sk\u00e4rbr\u00e4da med bredsidan av knivbladet. R\u00f6r ihop vitl\u00f6ken med det rumstempererade sm\u00f6ret. Smaka av med salt och peppar. St\u00e4ll sm\u00f6ret svalt till servering. Sm\u00f6ret h\u00e5ller i kylen i \u00e5tminstone n\u00e5gon vecka – se till att f\u00f6rvara det i t\u00e4ttf\u00f6rslutet k\u00e4rl. Det g\u00e5r \u00e4ven att frysa. D\u00e5 brukar jag frysa det i en rulle som jag lindar in i plast och sedan l\u00e4gger i en frysplastp\u00e5se.<\/p>\n

Servera med stekt k\u00f6tt, t.ex. entrec\u00f4te som i receptet h\u00e4r, g\u00e4rna med ett gott br\u00f6d ocks\u00e5:<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

\"\"<\/a><\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Rostat vitl\u00f6kssm\u00f6r \u00e4r helt sansl\u00f6st gott. Vitl\u00f6ken f\u00e5r en underbar n\u00f6tig, mild smak n\u00e4r den rostats. F\u00f6rsta g\u00e5ngen jag smakade sm\u00f6r gjort p\u00e5 rostad vitl\u00f6k var p\u00e5 Mattias Dahlgrens restaurang Bon Lloc f\u00f6r m\u00e5nga \u00e5r sedan. Det var s\u00e5 gott s\u00e5 jag \u00e5t alldeles f\u00f6r mycket av det nybakta br\u00f6det […]<\/p>\n","protected":false},"author":5,"featured_media":14541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4008,4023,127],"tags":[],"class_list":["post-14537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kott","category-nyar-och-festmiddagar","category-saser-roror"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14537"}],"version-history":[{"count":6,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14537\/revisions"}],"predecessor-version":[{"id":35742,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/14537\/revisions\/35742"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/14541"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}