{"id":23506,"date":"2023-02-07T03:00:00","date_gmt":"2023-02-07T02:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=23506"},"modified":"2023-02-07T07:36:59","modified_gmt":"2023-02-07T06:36:59","slug":"pasta-med-caponata","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=23506","title":{"rendered":"Spaghetti caponata"},"content":{"rendered":"

\"IMG_3197\"<\/a><\/p>\n

Jag gjorde en stor gryta caponata p\u00e5 aubergine. Caponata \u00e4r en siciliansk gr\u00f6nsaksr\u00f6ra, lite \"IMG_3192\"<\/a>som deras svar p\u00e5 den franska ratatouillen och inneh\u00e5ller oftast just aubergine. Caponatan kan serveras som tillbeh\u00f6r till k\u00f6tt, kyckling eller fisk medan resterna blir en utm\u00e4rkt pastas\u00e5s n\u00e5gon dag senare. P\u00e5 s\u00e5 vis fick jag till en v\u00e4ldigt snabb middag n\u00e4r vi helt pl\u00f6tsligt blev m\u00e5nga fler runt bordet \u00e4n t\u00e4nkt d\u00e5 dottern kom hem med n\u00e5gra v\u00e4nner. Servera med riven parmesan eller med fetaost. Vi kryddade fetaosten med sumac och zatar, tv\u00e5 arabiska kryddblandningar som s\u00e4tter piff p\u00e5 det mesta. \"IMG_3195\"<\/a><\/strong><\/p>\n

Du beh\u00f6ver f\u00f6r ca 4 personer: <\/strong><\/em><\/p>\n

Caponata enligt recept du finner p\u00e5 Katinkas Kitchen i eget inl\u00e4gg h\u00e4r bredvid\"IMG_3189\"<\/a><\/p>\n

pasta efter tillg\u00e5ng och smak (vi tog s\u00e5v\u00e4l glutenfri som vanlig Barilla spaghetti)<\/p>\n

parmesan till servering<\/p>\n

f\u00e4rska \u00f6rtkryddor<\/p>\n

olivolja<\/p>\n

ev. fetaost<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: \"IMG_3190\"<\/a><\/strong><\/em><\/p>\n

Koka pastan i rikligt med saltat vatten s\u00e5 att den blir al dente, med en k\u00e4rna av tuggmotst\u00e5nd. Det \u00e4r extra viktigt n\u00e4r du ska blanda \"IMG_3194\"<\/a>pastan med en s\u00e5s eftersom den d\u00e5 forts\u00e4tter mjukna. Under tiden som pastan kokar v\u00e4rmer du caponatan som du gjort tidigare. Eller s\u00e5 g\u00f6r du caponatan f\u00f6rst och kokar pastan n\u00e4r din s\u00e5s b\u00f6rjar bli klar:) Riv parmesanen, l\u00e4gg upp fetaosten. Smaka av med peppar och kryddor och kanske lite chili. H\u00e4ll av pastan i durkslag. Jag sk\u00f6ljer den alltid hastigt med kallt vatten f\u00f6r att avstanna kokningen. H\u00e4ll tillbaka i kastrullen, ringla olivolja \u00f6ver s\u00e5 den inte klibbar ihop. L\u00e4gg lagom m\u00e4ngd pasta i caponatas\u00e5sen och blanda runt s\u00e5 all pasta t\u00e4cks av s\u00e5s. Servera direkt.<\/p>\n

Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld\"IMG_3197\"<\/a><\/p>\n

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

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

Jag gjorde en stor gryta caponata p\u00e5 aubergine. Caponata \u00e4r en siciliansk gr\u00f6nsaksr\u00f6ra, lite som deras svar p\u00e5 den franska ratatouillen och inneh\u00e5ller oftast just aubergine. Caponatan kan serveras som tillbeh\u00f6r till k\u00f6tt, kyckling eller fisk medan resterna blir en utm\u00e4rkt pastas\u00e5s n\u00e5gon dag senare. P\u00e5 s\u00e5 vis fick jag […]<\/p>\n","protected":false},"author":5,"featured_media":23508,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4041,112,106,11782,11754,11750,4034,11747],"tags":[],"class_list":["post-23506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aubergineaggplanta","category-pasta-italienskt","category-lattlagat","category-nyttig-mat","category-pasta","category-rester","category-vardagsmiddag","category-vegetariskt"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23506","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=23506"}],"version-history":[{"count":4,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23506\/revisions"}],"predecessor-version":[{"id":32440,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/23506\/revisions\/32440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/23508"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}