{"id":242,"date":"2016-01-05T13:54:00","date_gmt":"2016-01-05T13:54:00","guid":{"rendered":"https:\/\/maaneiu.ee\/?p=242"},"modified":"2020-11-27T11:14:20","modified_gmt":"2020-11-27T11:14:20","slug":"osso-buco","status":"publish","type":"post","link":"https:\/\/maaneiu.ee\/?p=242","title":{"rendered":"Osso buco"},"content":{"rendered":"<p>Osso buco on otset\u00f5lkes &#8220;auguga kont&#8221;, kasutatakse enamasti veisekoodi ristl\u00f5ikeid. Kuna minul on vedanud jahimehest s\u00f5braga, siis mina saan kasutada p\u00f5drakoodi seibe. Liha tuleb kindlasti hautada, sest jalalihased teevad palju t\u00f6\u00f6d ja on seet\u00f5ttu sitked. Ma ei teinud p\u00e4ris klassikalist osso bucot, kuna polnud tuju kellegi retsepti s\u00f5rmega taga ajada.<\/p>\n<p>Vaja on:<br \/>\n<b>8 p\u00f5drakoodi seibi<\/b><br \/>\n<b>3 sibulat<\/b><br \/>\n<b>5 suurt porgandit<\/b><br \/>\n<b>1 purk tomatipastat<\/b> (kasutasin enda tehtud, sobib ka poe oma, aga siis lisada suhkurt juurde)<br \/>\n<b>poolik purk koduseid marineeritud tomateid <\/b>(seisid lihtsalt k\u00fclmkapis)<br \/>\n<b>puljongikonsentraat <\/b>(kasutasin ulukipuljongit s\u00fcgavk\u00fclmast)<br \/>\n<b>1 t\u0161illi<\/b><br \/>\n<b>3 k\u00fc\u00fcslauguk\u00fc\u00fcnt<\/b><br \/>\n<b>4 loorberilehte<\/b><br \/>\n<b>7 pipratera<\/b><br \/>\n<b>soola<\/b><br \/>\n<b>pipart<\/b><br \/>\n<b>vett<\/b><\/p>\n<p><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/3.bp.blogspot.com\/-svsP3_LrTf8\/VovI7-BNhqI\/AAAAAAAAAS0\/dnUtUy5VwNQ\/s1600\/DSCN0149.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/3.bp.blogspot.com\/-svsP3_LrTf8\/VovI7-BNhqI\/AAAAAAAAAS0\/dnUtUy5VwNQ\/s320\/DSCN0149.JPG\" width=\"320\" height=\"240\" border=\"0\" \/><\/a>K\u00f5igepealt siis ahjuvorm pliidile sooja, sinna veidi \u00f5li, et pruunistada porgand, sibul, k\u00fc\u00fcslauk ja t\u0161illi. Siis puljong, tomatipasta ja marineeritud tomatid ja soola. Natuke lased podiseda ja siis saab lisada eelnevalt soolatud ja pipardatud p\u00f5drakoodid, vedelikku peaks ikka nii palju olema, et k\u00f5ik liha vee all oleks. Siis polegi muud, kui ahju 150 kraadi juures ja las podiseb seal 3,5 tundi.<br \/>\nKlassikaline lisand osso bucole on risoto, aga kuna ma eelmine kord tegin seda risotoga, siis seekord keetsin lihtsalt farfalle makarone ja lisasin hautisesse. M\u00f5nus leemeke j\u00e4\u00e4b ilusasti makaroni k\u00fclge. Hinnatud on selles toidus luu\u00fcdi, mis vaiksel podisemisel rikastab puljongit, lisades m\u00f5nusa rammususe juurde. J\u00e4tsin panemata valge veini, mis on osso buco juures kohustuslik, aga julgen tunnistada et maitse selle all ei kannata.<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/1.bp.blogspot.com\/-j0mn5I-LkG0\/VovJbgymoEI\/AAAAAAAAAS8\/E0AjdXb4dzE\/s1600\/DSCN0156.JPG\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/1.bp.blogspot.com\/-j0mn5I-LkG0\/VovJbgymoEI\/AAAAAAAAAS8\/E0AjdXb4dzE\/s320\/DSCN0156.JPG\" width=\"240\" height=\"320\" border=\"0\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Osso buco on otset\u00f5lkes &#8220;auguga kont&#8221;, kasutatakse enamasti veisekoodi ristl\u00f5ikeid. Kuna minul on vedanud jahimehest s\u00f5braga, siis mina saan kasutada p\u00f5drakoodi seibe. Liha tuleb kindlasti hautada, sest jalalihased teevad palju t\u00f6\u00f6d ja on seet\u00f5ttu sitked. Ma ei teinud p\u00e4ris klassikalist osso bucot, kuna polnud tuju kellegi retsepti s\u00f5rmega taga ajada. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2092,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,15],"tags":[],"_links":{"self":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/242"}],"collection":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242"}],"version-history":[{"count":1,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":2093,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions\/2093"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=\/wp\/v2\/media\/2092"}],"wp:attachment":[{"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maaneiu.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}