{"id":403,"date":"2023-01-24T03:00:00","date_gmt":"2023-01-24T02:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=403"},"modified":"2023-01-25T15:39:26","modified_gmt":"2023-01-25T14:39:26","slug":"kottfarssas-katinkas-oslagbart-goda-och-snabba","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=403","title":{"rendered":"K\u00f6ttf\u00e4rss\u00e5s – oslagbart god och snabb"},"content":{"rendered":"

\"\"<\/a> <\/span><\/h2>\n

En g\u00e5ng f\u00f6r m\u00e5nga \u00e5r sedan n\u00e4r dottern var liten och jag skulle laga alla barns (och vuxnas?) favorit k\u00f6ttf\u00e4rss\u00e5s, hade jag slut p\u00e5 r\u00f6dvin som jag brukade ha i min k\u00f6ttf\u00e4rss\u00e5s. <\/span><\/h2>\n

I mitt skafferi hittade jag en kvarbliven flaska gl\u00f6gg, luktade p\u00e5 den och konstaterade att noterna p\u00e5minde om de i \u00e9pice riche \u2013 Tore Wretmans gamla kryddblandning som jag brukade ha i k\u00f6ttf\u00e4rss\u00e5sen. Jag best\u00e4mde mig f\u00f6r att pr\u00f6va. Sedan dess har vi alltid en flaska gl\u00f6gg eller tv\u00e5 hemma att anv\u00e4nda i k\u00f6ttf\u00e4rss\u00e5s, \u00e5ret om. Den ger en h\u00e4rligt fyllig smak och gl\u00f6ggen beh\u00f6ver inte reduceras som vinet. Detta \u00e4r en stor favorit bland barn och v\u00e4nner \u2013 stora som sm\u00e5.<\/span><\/p>\n

Du beh\u00f6ver till Katinkas snabba och goda k\u00f6ttf\u00e4rss\u00e5s:<\/span><\/em><\/h3>\n

K\u00f6ttf\u00e4rs, 400-500 gram<\/span><\/p>\n

Vitl\u00f6k, 1-5 klyftor efter smak<\/span><\/p>\n

Olivolja till stekning<\/span><\/p>\n

1-2 pkt passerade tomater<\/span><\/p>\n

Tomatpur\u00e9, n\u00e5gra msk<\/span><\/p>\n

1 msk socker \u2013 g\u00e4rna r\u00e5socker<\/span><\/p>\n

\u00bd-1 dl gl\u00f6gg<\/span><\/p>\n

God gr\u00f6nsaksbuljong (alt. riktigt bra k\u00f6ttbuljong och gr\u00f6nsaksbuljong) \u00bd-1 t\u00e4rning<\/span><\/p>\n

\u00f6rtkryddor (timjan, rosmarin, oregano \u2013 torkade eller f\u00e4rska)<\/span><\/p>\n

N\u00e5gra tag p\u00e5 pepparkvarnen<\/span><\/p>\n

Pasta efter smak \u2013 t.ex. penne rigate, tortiglione eller spaghetti<\/span><\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em>
\n<\/span><\/p>\n

Fr\u00e4s k\u00f6ttf\u00e4rsen i olivolja. Tills\u00e4tt vitl\u00f6ken och fr\u00e4s ett tag till. H\u00e4ll i gl\u00f6ggen och de passerade tomaterna samt tomatpur\u00e9n. Smaks\u00e4tt med kryddorna och lite socker (alltid socker n\u00e4r det \u00e4r tomat i s\u00e5sen) och l\u00e4gg i buljongt\u00e4rning. L\u00e5t puttra ihop under tiden som du kokar pastan. N\u00e5gra tag med pepparkvarnen innan du serverar med den avrunna pastan. Antingen blandar du ihop s\u00e5sen med pastan eller s\u00e5 serverar du dem separat. Om du g\u00f6r det \u00e4r det en bra id\u00e9 att h\u00e4lla lite olivolja \u00f6ver pastan. Den som vill kan servera med riven parmesanost. Hackad chili \u00e4r ocks\u00e5 gott att ha till. F\u00e4rska \u00f6rtkryddor, som basilika \u00e4r gott och vackert.<\/span><\/p>\n

K\u00f6ttf\u00e4rss\u00e5sen kan \u00e4ven serveras p\u00e5 varma sm\u00f6rg\u00e5sar gratinerade med ost.<\/span><\/p>\n

Eller fyll urgr\u00f6pta zucchinis med k\u00f6ttf\u00e4rsen, strimla parmesanost \u00f6ver och gratinera i 200 grader i 20-30 minuter. Gott och nyttigt!<\/span><\/p>\n

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

Katinka Hammarski\u00f6ld<\/p>\n

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

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


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


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


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

En g\u00e5ng f\u00f6r m\u00e5nga \u00e5r sedan n\u00e4r dottern var liten och jag skulle laga alla barns (och vuxnas?) favorit k\u00f6ttf\u00e4rss\u00e5s, hade jag slut p\u00e5 r\u00f6dvin som jag brukade ha i min k\u00f6ttf\u00e4rss\u00e5s. I mitt skafferi hittade jag en kvarbliven flaska gl\u00f6gg, luktade p\u00e5 den och konstaterade att noterna p\u00e5minde om […]<\/p>\n","protected":false},"author":5,"featured_media":1306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57,112,4008,106,118,11754,4018,117],"tags":[],"class_list":["post-403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buljong","category-pasta-italienskt","category-kott","category-lattlagat","category-ortkryddor","category-pasta","category-tomat","category-vitlok"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/403","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=403"}],"version-history":[{"count":48,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/403\/revisions"}],"predecessor-version":[{"id":36374,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/403\/revisions\/36374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1306"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}