{"id":3964,"date":"2023-04-11T16:18:58","date_gmt":"2023-04-11T14:18:58","guid":{"rendered":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/?p=3964"},"modified":"2024-06-13T09:59:56","modified_gmt":"2024-06-13T07:59:56","slug":"prosciutto-inlindad-sparris-med-parmesanost","status":"publish","type":"post","link":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2023\/04\/prosciutto-inlindad-sparris-med-parmesanost\/","title":{"rendered":"Prosciutto-inlindad sparris med parmesanost"},"content":{"rendered":"

Instruktioner:<\/p>\n

    \n
  1. Sk\u00e4r bort den tr\u00e4iga delen p\u00e5 botten av varje sparris och sk\u00f6lj dem i kallt vatten. Koka sedan sparrisen i l\u00e4ttsaltat vatten i 2-3 minuter tills de \u00e4r mjuka men fortfarande har lite tuggmotst\u00e5nd.<\/li>\n
  2. H\u00e4ll av vattnet och l\u00e5t sparrisen svalna n\u00e5got. L\u00e4gg sedan en skiva prosciutto runt varje sparris och l\u00e4gg dem p\u00e5 en ugnspl\u00e5t.<\/li>\n
  3. Str\u00f6 \u00f6ver den rivna parmesanosten och ringla \u00f6ver olivoljan. Salta och peppra efter smak.<\/li>\n
  4. Gratinera sparrisen i en f\u00f6rv\u00e4rmd ugn p\u00e5 200 grader i 5-7 minuter tills prosciutton \u00e4r knaprig och parmesanen \u00e4r sm\u00e4lt och gyllenbrun.<\/li>\n
  5. Servera genast tillsammans med ett kallt glas Bubbelburk.<\/li>\n<\/ol>\n

    Tips det \u00e4r \u00e4ven gott med krossad mandel till!<\/p>\n

    Detta receptet ger ca 810 portioner som antipasto, perfekt f\u00f6r en vinprovning eller en festlig middag. Buon appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Instruktioner: Sk\u00e4r bort den tr\u00e4iga delen p\u00e5 botten av varje sparris och sk\u00f6lj dem i kallt vatten. Koka sedan sparrisen i l\u00e4ttsaltat vatten i 2-3 minuter tills de \u00e4r mjuka […]<\/a><\/p>\n","protected":false},"author":2,"featured_media":3965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[1278,3],"tags":[1056,1091],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3964"}],"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=3964"}],"version-history":[{"count":1,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3964\/revisions"}],"predecessor-version":[{"id":3966,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/3964\/revisions\/3966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/3965"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=3964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=3964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=3964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}