{"id":166,"date":"2011-04-15T09:32:04","date_gmt":"2011-04-15T09:32:04","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=166"},"modified":"2019-03-06T11:59:44","modified_gmt":"2019-03-06T11:59:44","slug":"lammfile-som-i-rom","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=166","title":{"rendered":"Lammfil\u00e9 som i Rom"},"content":{"rendered":"

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

Det h\u00e4r \u00e4r en egen \u00e5terskapning av en r\u00e4tt som serverades p\u00e5 en mysig restaurang i Rom. Den \u00e4r god, fr\u00e4sch, vacker och v\u00e4ldigt l\u00e4ttlagad. Jag bjuder g\u00e4rna p\u00e5 den till fredagmiddag. Den som vill g\u00f6ra det enkelt f\u00f6r sig vid p\u00e5skmiddagen kan g\u00e4rna laga denna enkla men goda lammr\u00e4tt.<\/h3>\n

2-3 vitl\u00f6ksklyftor, hackade<\/span><\/p>\n

ca 3 msk olivolja<\/span><\/p>\n

ca 20-30 Cocktailtomater, i halvor<\/span><\/p>\n

3-4 msk balsamvin\u00e4ger<\/span><\/p>\n

5 dl ruccola, sk\u00f6ljd och torkad (salladsslunga \u00e4r en oumb\u00e4rlig k\u00f6kspryl!!)<\/span><\/p>\n

 <\/p>\n

Lammfil\u00e9, kryddad med pressad vitl\u00f6k, rosmarin och svartpeppar<\/span><\/p>\n


\n<\/span><\/p>\n

 <\/p>\n

Stek lammfil\u00e9n i olivolja eller en blandning av olivolja och sm\u00f6r (om man anv\u00e4nder man bara sm\u00f6r s\u00e5 br\u00e4nns mj\u00f6lkproteinerna i sm\u00f6ret n\u00e4r det v\u00e4rms upp till erforderlig temperatur f\u00f6r att steka k\u00f6tt s\u00e5 porerna st\u00e4ngs, men n\u00e4r man blandar sm\u00f6ret med oliv- eller annan olja s\u00e5 f\u00f6rh\u00f6js br\u00e4nnpunkten och fettet n\u00e5r de h\u00f6ga temperaturerna utan att sm\u00f6ret br\u00e4nns)<\/span><\/p>\n

Stek k\u00f6ttet i grillpanna eller vanlig stekpanna (jag f\u00f6redrar gjutj\u00e4rnspanna) s\u00e5 det f\u00e5r fin f\u00e4rg och porerna st\u00e4ngs runt om. Om fil\u00e9erna \u00e4r smala innerfil\u00e9er r\u00e4cker det att steka dem i pannan, men om de \u00e4r tjockare ytterfil\u00e9er \u00e4r det bra att steka dem klara i ugnen p\u00e5 175 grader. Passa s\u00e5 de inte blir \u00f6verstekta! De ska vara rosa inuti och ge efter f\u00f6r tryck, s\u00e5 de inte k\u00e4nns stumma.<\/span><\/p>\n

Salta k\u00f6ttet efter stekning (jag vet att \u00e5sikterna g\u00e5r is\u00e4r h\u00e4r, men jag tycker det blir b\u00e4ttre n\u00e4r k\u00f6ttet saltas efter stekning, s\u00e5 det h\u00e5ller sig torrt f\u00f6r att f\u00e5 en fin stekyta \u2013 dessutom g\u00e5r det \u00e5t mindre m\u00e4ngd salt d\u00e5, och det \u00e4r ju nyttigare)<\/span><\/p>\n

N\u00e4r k\u00f6ttet \u00e4r stekt och st\u00e4llt \u00e5t sidan, alternativt i ugnen, fr\u00e4ser du p\u00e5 vitl\u00f6ken i olivolja p\u00e5 l\u00e5g v\u00e4rme, drar upp v\u00e4rmen och l\u00e4gger i tomathalvorna ett tag. H\u00e4ll p\u00e5 balsamvin\u00e4gern och \u201dbr\u00e4nn av\u201d, st\u00e4ng av v\u00e4rmen och l\u00e4gg i ruccolan. R\u00f6r runt s\u00e5 den slaknar lite utan att bli f\u00f6r sladdrig. Servera direkt med lammfil\u00e9n och n\u00e5gra tag p\u00e5 pepparkvarnen. Utm\u00e4rkt gott att servera som det \u00e4r, eller med n\u00e5gon god potatis.<\/span><\/p>\n

Buon appetito!<\/span><\/p>\n

\u00f6nskar Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

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

Det h\u00e4r \u00e4r en egen \u00e5terskapning av en r\u00e4tt som serverades p\u00e5 en mysig restaurang i Rom. Den \u00e4r god, fr\u00e4sch, vacker och v\u00e4ldigt l\u00e4ttlagad. Jag bjuder g\u00e4rna p\u00e5 den till fredagmiddag. Den som vill g\u00f6ra det enkelt f\u00f6r sig vid p\u00e5skmiddagen kan g\u00e4rna laga denna enkla men goda lammr\u00e4tt. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,119,4024,4008,4009,106,120,11797,4018,117],"tags":[],"class_list":["post-166","post","type-post","status-publish","format-standard","hentry","category-balsamvinager","category-basilika","category-festmiddagar","category-kott","category-lamm","category-lattlagat","category-rosmarin","category-ruccola","category-tomat","category-vitlok"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/166","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=166"}],"version-history":[{"count":30,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":30725,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/166\/revisions\/30725"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}