{"id":880,"date":"2020-11-02T17:24:07","date_gmt":"2020-11-02T17:24:07","guid":{"rendered":"https:\/\/revald.dk\/?p=880"},"modified":"2020-11-02T17:24:08","modified_gmt":"2020-11-02T17:24:08","slug":"rejer-i-tomatflodesauce","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=880","title":{"rendered":"Rejer i tomatfl\u00f8desauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Det bliver ikke mere simpelt, eller mere l\u00e6kkert.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Opskrift<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">4 personer<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100-200g store tigerrejer pr. person. Der b\u00f8r v\u00e6re i hvert fald 10-15 stykker til hver, hvis det skal v\u00e6re l\u00e6kkert<\/li><li>5-6 fed hvidl\u00f8g<\/li><li>1 mild\/middelst\u00e6rk frisk chili<\/li><li>10-15 sm\u00e5 cherrytomater<\/li><li>1 bundt persille<\/li><li>2,5 dl madlavningsfl\u00f8de<\/li><li>3 dl kraftig bullion. Jeg bruger en blanding af fiske- og gr\u00f8ntsagsbullion. G\u00e5 efter en kraftig smag, da du blandet det op senere.<\/li><li>1 d\u00e5se hakkede tomater eller tomatpassata (400-500g)<\/li><li>1 lille d\u00e5se tomatpure.<\/li><li>2 pakker frisk fettuccine eller lign. pasta.<\/li><li>Friskrevet parmasan <\/li><li>Olivenolie<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Start med at pille rejerne. Hak 4 fed hvidl\u00f8g og chilien fint. Dup rejerne t\u00f8rre og bland dem med hvidl\u00f8g, chili og lidt olivenolie. og stil dem til side.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hak de to sidste fed hvidl\u00f8g fint og sauter dem i en gryde i et par minutter ved god varme. Pas p\u00e5 de ikke bliver brune. Tils\u00e6t tomatpure og sauter det med i 30 sekunder. Tils\u00e6t bullion. Har du ikke k\u00f8bt tomatpassata, s\u00e5 k\u00f8r de hakkede tomater gennem med en stavblender f\u00f8rst. Bland tomatpassata i gryden. Tils\u00e6t 2 spsk friskrevet parmasan. Smag til med salt\/peber og evt. lidt mere koncentreret gr\u00f8ntsagsbullion og\/eller paramsan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sk\u00e6r de sm\u00e5 tomater i kvarte og hak persille fint.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kog pasta efter anvisningen. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Steg rejer i lidt mere olivenolie ved god varme (8 ud af 9). Del evt. m\u00e6ngden af rejer i to, s\u00e5 der ikke kommer for mange p\u00e5 panden p\u00e5 en gang, da det k\u00f8ler panden for meget ned. Giv dem 2-3 minutter under konstant omr\u00f8ring. Rejer m\u00e5 ikke f\u00e5 for l\u00e6nge. De skal have en sund lyser\u00f8d\/hvid farve og have kr\u00f8llet sig sammen, men hvis de begynder at blive grynede, s\u00e5 har du givet dem for meget.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Server det hele hver for sig, eller portionsanret pasta med sauce over, rejer oven p\u00e5. Pynt med tomater, persille og mere revet parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det bliver ikke mere simpelt, eller mere l\u00e6kkert. Opskrift 4 personer 100-200g store tigerrejer pr. person. Der b\u00f8r v\u00e6re i hvert fald 10-15 stykker til hver, hvis det skal v\u00e6re l\u00e6kkert 5-6 fed hvidl\u00f8g 1 mild\/middelst\u00e6rk frisk chili 10-15 sm\u00e5 cherrytomater 1 bundt persille 2,5 dl madlavningsfl\u00f8de 3 dl kraftig bullion. Jeg bruger en blanding [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":881,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovedretter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2020\/11\/pasta.jpg?fit=1000%2C667&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=880"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/880\/revisions"}],"predecessor-version":[{"id":882,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/880\/revisions\/882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/881"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}