{"id":4089,"date":"2023-08-03T09:10:52","date_gmt":"2023-08-03T08:10:52","guid":{"rendered":"https:\/\/rezepte.tarnold.org\/?p=4089"},"modified":"2023-08-03T09:10:52","modified_gmt":"2023-08-03T08:10:52","slug":"braciole","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=4089","title":{"rendered":"Braciole"},"content":{"rendered":"<p><em>Braciole<\/em> (<a href=\"https:\/\/www.aftenposten.no\/amagasinet\/i\/bgwkwe\/kylling-piccata\" target=\"_blank\" rel=\"noopener\">A-Magasinet 21. juli 2023<\/a>).<\/p>\n<div id=\"attachment_4090\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2023\/08\/Braciole.png\"><img aria-describedby=\"caption-attachment-4090\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2023\/08\/Braciole.png\" alt=\"Braciole\" width=\"250\" height=\"209\" class=\"size-full wp-image-4090\" \/><\/a><p id=\"caption-attachment-4090\" class=\"wp-caption-text\">Braciole<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n4 skiver oksekj\u00f8tt (f.eks. rundstek, banket tynne)<br \/>\n4 store skiver spekeskinke<br \/>\n4 ss br\u00f8dkrumme<br \/>\n4 ss parmesan<br \/>\n2 ss pinjekjerner<br \/>\n2 ss bladpersille, hakket<br \/>\npepper<br \/>\nlitt salt<br \/>\nolivenolje<br \/>\noksekraft (kan sl\u00f8yfes)<br \/>\ntomatsaus<\/p>\n<p><em>Til tomatsausen:<\/em><br \/>\n2 ss olivenolje<br \/>\n1 fedd hvitl\u00f8k<br \/>\n1 klype pepperoncini (eller chiliflak, cayennepepper)<br \/>\n2 bokser knuste tomater eller 800 g ferske tomater kj\u00f8rt i blender eller med stavmikser<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Lag f\u00f8rst tomatsausen.<\/li>\n<li>Ha 2 ss olivenolje i en kjele p\u00e5 middels varme, ha i 1 hvitloksfedd delt i fire og en klype pepperoncini.<\/li>\n<li>Fres i et par minutter uten \u00e5 la det bli brunt.<\/li>\n<li>Ha p\u00e5 tomatene.<\/li>\n<li>La alt sm\u00e5koke i 20-30 minutter.<\/li>\n<li>Smak til med salt.<\/li>\n<\/ul>\n<ul>\n<li>Okseskivene skal v\u00e6re mindre enn 1 cm tykke og ca. 15 cm i diameter, bruk en biffbanker eller en tung stekepanne for \u00e5 banke dem skikkelig flate.<\/li>\n<\/ul>\n<ul>\n<li>Lag skivene utover en ren kj\u00f8kkenbenk, salte de litt(!) og pepre p\u00e5 begge sider.<\/li>\n<li>Legg en skive spekeskinke p\u00e5 hver av dem, dryss over resten av ingrediensene, og rull hver bit tett sammen. Bind rullene sammen med hyssing, eller stikk i en tannpirker.<\/li>\n<\/ul>\n<ul>\n<li>Brun rullene p\u00e5 alle sider i en stor panne med h\u00f8ye sider, ev. i en vidt kjele.<\/li>\n<li>Hell p\u00e5 tomatsaus og litt oksekraft, og sett p\u00e5 lokk med en liten \u00e5pning.<\/li>\n<li>La det putre p\u00e5 svak varme i 45 minutter, og vend forsiktig et par-tre ganger underveis.<\/li>\n<\/ul>\n<p>Server alene med br\u00f8d, met potetpur\u00e9 eller med pasta.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania &amp; Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Braciole (A-Magasinet 21. juli 2023). Zutaten (4 Portionen): 4 skiver oksekj\u00f8tt (f.eks. rundstek, banket tynne) 4 store skiver spekeskinke 4 ss br\u00f8dkrumme 4 ss parmesan 2 ss pinjekjerner 2 ss bladpersille, hakket pepper litt salt olivenolje oksekraft (kan sl\u00f8yfes) tomatsaus Til tomatsausen: 2 ss olivenolje 1 fedd hvitl\u00f8k 1 klype pepperoncini (eller chiliflak, cayennepepper) 2 &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=4089\" class=\"more-link\">Continue reading &lsquo;Braciole&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[199,34],"tags":[171,53,18,136,257,308,907,120,121,132,37,203,6,339],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4089"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4089"}],"version-history":[{"count":1,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4089\/revisions"}],"predecessor-version":[{"id":4091,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4089\/revisions\/4091"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}