{"id":3697,"date":"2022-10-05T08:30:03","date_gmt":"2022-10-05T06:30:03","guid":{"rendered":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/?p=3697"},"modified":"2024-06-13T10:34:19","modified_gmt":"2024-06-13T08:34:19","slug":"tagliatelle-med-kramig-kantarell-och-baconsas","status":"publish","type":"post","link":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2022\/10\/tagliatelle-med-kramig-kantarell-och-baconsas\/","title":{"rendered":"Tagliatelle med kr\u00e4mig kantarell- och bacons\u00e5s"},"content":{"rendered":"<p>Denna r\u00e4tt g\u00e5r att laga \u00e5rets runt men blir lite extra smakrik nu under h\u00f6sten d\u00e5 vi har tillg\u00e5ng till f\u00e4rska kantareller.<\/p>\n<p>G\u00f6r s\u00e5 h\u00e4r:<\/p>\n<p>Koka pastan, h\u00e4ll av och spar ca 1 dl av pastavattnet. Under tiden pastan kokar s\u00e5 rensa kantarellerna noga, om de \u00e4r stora s\u00e5 sk\u00e4r dem i mindre bitar. Hacka, persiljan, l\u00f6k och vitl\u00f6k fint. Sk\u00e4r bacon i mindre bitar.<\/p>\n<p>Hetta sedan upp olja i en stor stekpanna och stek kantarellerna i\u00a0 ca 5 minuter, tills\u00e4tt vitl\u00f6k, l\u00f6k och bacon och stek i ytterligare 3-4 minuter. Deglasera botten med det vita vinet och l\u00e5t sjuda i ca 5 minuter eller tills allt vin har reducerats. S\u00e4nk v\u00e4rmen n\u00e5got, det \u00e4r viktigt att det sjuder och inte kokar.<\/p>\n<p>Tills\u00e4tt sedan pastavattnet, sm\u00f6r samt mascarpone och blanda v\u00e4l. Tills\u00e4tt sedan pastan, riv citronzest \u00f6ver samt avsluta med persilja, salt och peppar.<\/p>\n<p>I glaset Villa Blanche Picpoul de Pinet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Denna r\u00e4tt g\u00e5r att laga \u00e5rets runt men blir lite extra smakrik nu under h\u00f6sten d\u00e5 vi har tillg\u00e5ng till f\u00e4rska kantareller. G\u00f6r s\u00e5 h\u00e4r: Koka pastan, h\u00e4ll av och <a class=\"read-more\" href=\"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2022\/10\/tagliatelle-med-kramig-kantarell-och-baconsas\/\">[&#8230;]<\/a><\/p>\n","protected":false},"author":2,"featured_media":3698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1278,3],"tags":[177,306,996,161,146,1007],"class_list":["post-3697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flask","category-recept","tag-host","tag-kantareller","tag-kantarellpasta","tag-pasta","tag-svamp","tag-svamppasta"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=3697"}],"version-history":[{"count":1,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3697\/revisions"}],"predecessor-version":[{"id":3699,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3697\/revisions\/3699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/3698"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=3697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=3697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=3697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}