{"id":24672,"date":"2019-05-07T03:00:46","date_gmt":"2019-05-07T03:00:46","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=24672"},"modified":"2022-12-13T11:37:57","modified_gmt":"2022-12-13T10:37:57","slug":"pasta-i-gron-skon-sas","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=24672","title":{"rendered":"Pasta i gr\u00f6n sk\u00f6n s\u00e5s"},"content":{"rendered":"

\"IMG_4828\"<\/p>\n

Jag hade kvar lite av den goda gr\u00f6nk\u00e5lspur\u00e9n vi blivit s\u00e5 f\u00f6rtjusta i den h\u00e4r h\u00f6sten och vintern. Den blandades med nykokt pasta och vitl\u00f6ksfr\u00e4st bladspenat till en underbart god pastar\u00e4tt. Servera med eller utan riven parmesan eller kanske smulad fetaost eller ch\u00e8vre f\u00f6r den som vill. <\/strong><\/p>\n

P\u00e5 bilden h\u00e4r \u00e4r den serverad med smulad fetaost.<\/p>\n

Receptet p\u00e5 den goda och l\u00e4ttgjorda gr\u00f6nk\u00e5lsmoussen publicerades i eget inl\u00e4gg h\u00e4r p\u00e5 Katinkas Kitchen f\u00f6rra veckan – s\u00f6k i s\u00f6krutan uppe till h\u00f6ger. G\u00f6r mycket n\u00e4r du \u00e4nd\u00e5 g\u00f6r den, den passar till b\u00e5de fisk och k\u00f6tt och brukar vara mycket uppskattad. Har du gr\u00f6nk\u00e5lspur\u00e9n f\u00e4rdig \u00e4r det h\u00e4r en verkligt supersnabblagad r\u00e4tt.<\/p>\n

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

ca 2 dl gr\u00f6nk\u00e5lspur\u00e9<\/p>\n

en p\u00e5se bladspenat eller ett paket fryst bladspenat<\/p>\n

2-3 vitl\u00f6ksklyftor, skalade och skivade eller hackade\"IMG_4803\"<\/p>\n

olivolja eller annan olja eller sm\u00f6r till stekning<\/p>\n

ev. parmesan eller annan ost till servering<\/p>\n

olivolja att ringla \u00f6ver vid servering<\/p>\n

nymald svartpeppar<\/p>\n

\u00f6rtsalt<\/p>\n

pasta efter tillg\u00e5ng och smak, ber\u00e4kna 100 gram per person och koka den al dente\"IMG_4829\"<\/p>\n

S\u00e5 h\u00e4r g\u00f6r du: <\/strong><\/em><\/p>\n

Under tiden som du kokar pastan fr\u00e4ser du vitl\u00f6ken i sm\u00f6r eller olja, Tills\u00e4tt bladspenaten och v\u00e4nd i hop helt snabbt, tills\u00e4tt \u00e4ven gr\u00f6nk\u00e5lsmoussen och blanda sedan ner din nykokta pasta i s\u00e5sen. Krydda med \u00f6rtsalt och nymald svartpeppar. R\u00f6r runt och blanda s\u00e5 att all pasta f\u00e5r s\u00e5s p\u00e5 sig. Servera direkt, med eller utan ost.<\/p>\n

Servera g\u00e4rna med gr\u00f6nk\u00e5lschips som du g\u00f6r genom att l\u00e4gga sk\u00f6ljda torkade blad p\u00e5 en pl\u00e5t t\u00e4ckt med bakpl\u00e5tspapper, ringla \u00f6ver lite olivolja och str\u00f6 \u00f6ver flingsalt och torka i ca 100 graders ugn tills du har frasiga supergoda gr\u00f6nk\u00e5lschips.<\/p>\n

Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!\"IMG_4724\"<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

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

www.katinkaskitchen.com<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Jag hade kvar lite av den goda gr\u00f6nk\u00e5lspur\u00e9n vi blivit s\u00e5 f\u00f6rtjusta i den h\u00e4r h\u00f6sten och vintern. Den blandades med nykokt pasta och vitl\u00f6ksfr\u00e4st bladspenat till en underbart god pastar\u00e4tt. Servera med eller utan riven parmesan eller kanske smulad fetaost eller ch\u00e8vre f\u00f6r den som vill.  P\u00e5 bilden h\u00e4r […]<\/p>\n","protected":false},"author":5,"featured_media":24676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98,11783,112,106,11782,11754,88],"tags":[],"class_list":["post-24672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farostfetaost","category-gronkal","category-pasta-italienskt","category-lattlagat","category-nyttig-mat","category-pasta","category-spenat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24672","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=24672"}],"version-history":[{"count":6,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24672\/revisions"}],"predecessor-version":[{"id":30894,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24672\/revisions\/30894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/24676"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}