{"id":2682,"date":"2012-09-23T20:54:38","date_gmt":"2012-09-23T20:54:38","guid":{"rendered":"https:\/\/www.kurbitur.net\/?p=2682"},"modified":"2016-03-21T08:42:31","modified_gmt":"2016-03-21T08:42:31","slug":"pollo-alla-romana","status":"publish","type":"post","link":"https:\/\/www.kurbitur.net\/index.php\/2012\/09\/23\/pollo-alla-romana\/","title":{"rendered":"Pollo alla Romana"},"content":{"rendered":"

Elda\u00f0i svo d\u00e6malaust d\u00e1samlegt \u00ed kv\u00f6ld! Var\u00f0 bara a\u00f0 skella \u00fev\u00ed hinga\u00f0 inn \u00e1 me\u00f0an \u00e9g man! Eldi\u00f0 \u00feetta, \u00feetta er mj\u00f6\u00f6\u00f6\u00f6g lj\u00faffengt!<\/p>\n

\u00deetta \u00fearftu:<\/strong>\u00a01 st\u00f3r kj\u00faklingur, hluta\u00f0ur ni\u00f0ur \u00ed 8 hluta, \u00f3l\u00edfuol\u00eda, 100 gr sveppir, helst litlir, 1 l\u00edtill laukur skorinn \u00ed snei\u00f0ar, 2 hv\u00edtlauksgeirar, saxa\u00f0ir, 1\/2 gr\u00e6n paprika, 1\/2 rau\u00f0 paprika, 1\/2 gr\u00e6n paprika, tjoppa\u00f0ar \u00ed bita, 1 d\u00f3s t\u00f3matar, saxa\u00f0ir, 300 ml kj\u00faklingaso\u00f0, 200 ml hv\u00edtv\u00edn, pipar og salt, ferskar kryddjurtir, td r\u00f3smar\u00edn e\u00f0a\/og basil\u00edka, 2-3 msk s\u00f6xu\u00f0 steinselja.<\/p>\n

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Kj\u00faklingurninn kominn \u00ed 8 gl\u00e6silega bita!<\/figcaption><\/figure>\n

Svona geriri\u00f0u:<\/strong> Ofninn er hita\u00f0ur \u00ed 180\u00b0C, Kj\u00faklingabitarnir eru br\u00fana\u00f0ir \u00e1 p\u00f6nnu \u00ed ol\u00edunni. Sveppum, lauk og hv\u00edtlauk b\u00e6tt \u00fat\u00ed og l\u00e1ti\u00f0 krauma vi\u00f0 frekar v\u00e6gan hita \u00ed nokkrar m\u00edn\u00fatur. Papriku og t\u00f3m\u00f6tum skellt \u00fat\u00ed (safanum af t\u00f3m\u00f6tunum me\u00f0), l\u00edka v\u00edninu og so\u00f0inu og salta\u00f0 og pipra\u00f0. Hita\u00f0 a\u00f0 su\u00f0u og skellt \u00ed eldfast m\u00f3t. Kryddjurtunum skellt \u00fat\u00ed og inn\u00ed ofn \u00ed 15-20 m\u00edn\u00fatur. F\u00ednt er a\u00f0 skera a\u00f0eins \u00ed \u00feykkustu bitana til a\u00f0 athuga hvort kj\u00faklingurinn er tilb\u00fainn.<\/p>\n

A\u00f0 lokum:<\/strong> \u00deetta er svo bori\u00f0 fram me\u00f0 tagliatelle e\u00f0a \u00f6\u00f0ru pasta og au\u00f0vita\u00f0 r\u00edfur ma\u00f0ur parmesan ost yfir og dreypir \u00e1 hv\u00edtv\u00edni me\u00f0. Okkur fannst \u00feetta \u00f6llum gott, kr\u00f6kkunum l\u00edka. \u00c9g setti bara heilar r\u00f3smar\u00edn greinar \u00fat\u00ed \u00feetta og veiddi \u00fe\u00e6r svo upp\u00far \u00e1\u00f0ur en \u00e9g bar \u00feetta fram. Hef\u00f0i l\u00edka veri\u00f0 gott a\u00f0 vera me\u00f0 n\u00fdbaka\u00f0 brau\u00f0 me\u00f0, en \u00fea\u00f0 er alls ekkert nau\u00f0synlegt. \u00dea\u00f0 var reyndar frekar \u00f3g\u00f3 a\u00f0 hluta ni\u00f0ur kj\u00fallann og \u00e9g haf\u00f0i aldrei pr\u00f3fa\u00f0 a\u00f0 gera \u00fea\u00f0 \u00e1\u00f0ur. Ekkert erfitt (nota\u00f0i \u00feetta m\u00e9r til innbl\u00e1sturs<\/a>) en kj\u00faklingar eru bara frekar \u00f3g\u00f3.. og \u00fea\u00f0 eru innyfli og allt inn\u00ed honum.. ojj.. en m\u00e6li samt alveg me\u00f0 \u00fev\u00ed a\u00f0 ma\u00f0ur l\u00e1ti va\u00f0a \u00ed \u00fea\u00f0 \u00ed sta\u00f0inn fyrir a\u00f0 kaupa bringur e\u00f0a einhverja bita. en j\u00e1 \u00feetta er frekar gott..<\/p>\n

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Potturinn kominn \u00fat \u00far ofninum, Looking good!<\/figcaption><\/figure>\n
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og \u00e1 diskinn minn. Nammmmmm….<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Elda\u00f0i svo d\u00e6malaust d\u00e1samlegt \u00ed kv\u00f6ld! Var\u00f0 bara a\u00f0 skella \u00fev\u00ed hinga\u00f0 inn \u00e1 me\u00f0an \u00e9g man! Eldi\u00f0 \u00feetta, \u00feetta er mj\u00f6\u00f6\u00f6\u00f6g lj\u00faffengt! \u00deetta \u00fearftu:\u00a01 st\u00f3r kj\u00faklingur, hluta\u00f0ur ni\u00f0ur \u00ed 8 hluta, \u00f3l\u00edfuol\u00eda, 100 gr sveppir, helst litlir, 1 l\u00edtill laukur skorinn \u00ed snei\u00f0ar, 2 hv\u00edtlauksgeirar, saxa\u00f0ir, 1\/2 gr\u00e6n paprika, 1\/2 rau\u00f0 paprika, 1\/2 gr\u00e6n … Continue reading Pollo alla Romana<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34,37,38,27],"tags":[],"class_list":["post-2682","post","type-post","status-publish","format-standard","hentry","category-kjuklingur","category-pasta","category-pottrettur","category-uppskriftir"],"_links":{"self":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/comments?post=2682"}],"version-history":[{"count":1,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2682\/revisions"}],"predecessor-version":[{"id":3424,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2682\/revisions\/3424"}],"wp:attachment":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/media?parent=2682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/categories?post=2682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/tags?post=2682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}