{"id":95,"date":"2012-01-23T00:08:14","date_gmt":"2012-01-23T00:08:14","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=95"},"modified":"2012-01-23T00:13:10","modified_gmt":"2012-01-23T00:13:10","slug":"italskt-pastasalat","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2012\/01\/23\/italskt-pastasalat\/","title":{"rendered":"\u00cdtalskt pastasalat"},"content":{"rendered":"

\u00deegar \u00e9g held afm\u00e6lisveislur og \u00f6nnur bo\u00f0 vil \u00e9g helst hafa eitthva\u00f0 matarkyns \u00e1 bo\u00f0st\u00f3lnum. \u00c9g er sj\u00e1lf ekkert rosalega miki\u00f0 fyrir s\u00e6tindi og k\u00f6kur og er \u00fev\u00ed hrifnari af t.d. heitum r\u00e9ttum og \u00e1l\u00edka. \u00c9g reyni \u00fev\u00ed alltaf a\u00f0 vera me\u00f0 miki\u00f0 af svolei\u00f0is og hef t.d. bo\u00f0i\u00f0 upp \u00e1 s\u00fapur og pastasal\u00f6t. \u00cd \u00feriggja \u00e1ra afm\u00e6li sonar m\u00edns n\u00fana fyrir viku s\u00ed\u00f0an bau\u00f0 \u00e9g upp \u00e1 mj\u00f6g gott pastasalat sem vakti mikla lukku. \u00c9g veit ekkert hvert upprunalegt heiti salatsins er, en \u00e9g \u00e1kva\u00f0 bara a\u00f0 nefna \u00fea\u00f0 “\u00cdtalskt pastasalat” \u00fev\u00ed \u00fea\u00f0 passar einhvern vegin mi\u00f0a\u00f0 vi\u00f0 hr\u00e1efnin. Uppskriftin kemur upphaflega fr\u00e1 einni sem var \u00ed m\u00f6mmuh\u00f3p me\u00f0 m\u00e9r, en \u00e9g er b\u00fain a\u00f0 breyta henni \u00f6rl\u00edti\u00f0.<\/p>\n

\u00cdtalskt pastasalat<\/strong><\/p>\n

300 gr pasta – slaufur, skr\u00fafur e\u00f0a \u00e1l\u00edka
\n6 msk s\u00f3l\u00feurrka\u00f0ir t\u00f3matar \u00ed ol\u00edu
\n3 msk fersk basilika
\n3 msk fersk steinselja (\u00e9g sleppi \u00feessu stundum, set \u00fe\u00e1 meira af basiliku)
\n2-3 hv\u00edtlauksgeirar
\n1 dl \u00f3l\u00edfuol\u00eda
\n2 msk balsamico-edik
\n1 tsk hlyns\u00edr\u00f3p (\u00e9g hef oft nota\u00f0 venjulegt s\u00edr\u00f3p \u00ed sta\u00f0inn)
\n(1-2 msk. gr\u00e6nt – pest\u00f3 ekki \u00ed upprunalegu uppskriftinni, \u00ed g\u00f3\u00f0u lagi a\u00f0 sleppa en m\u00e9r finnst betra me\u00f0 pest\u00f3)<\/p>\n

4 msk hakka\u00f0ar og rista\u00f0ar pekanhnetur e\u00f0a furuhnetur
\n80 gr pepper\u00f3n\u00ed – best a\u00f0 nota \u00feessar litlu sem f\u00e1st t.d. \u00ed Kosti og Kr\u00f3nunni.
\n2 msk gr\u00e6nar \u00f3l\u00edfur, skornar \u00ed bita.
\n2-3 msk rifinn parmesan ostur
\nl\u00edtill rau\u00f0laukur skorinn \u00ed \u00feunnar snei\u00f0ar
\nklettasalat
\nnokkrir kirsuberjat\u00f3matar skornir \u00ed tvennt<\/p>\n

salt og pipar<\/p>\n

 <\/p>\n

Pasta\u00f0 er so\u00f0i\u00f0 \u00ed vatni me\u00f0 sm\u00e1 salti eftir lei\u00f0beiningum \u00e1 pakkanum.<\/p>\n

Helmingur s\u00f3l\u00feurrku\u00f0u t\u00f3matanna, helmingur kryddjurtanna, hv\u00edtlaukurinn, \u00f3l\u00edfuol\u00edan, balsamicoediki\u00f0, s\u00edr\u00f3pi\u00f0 og pest\u00f3 er l\u00e1ti\u00f0 \u00ed matvinnsluv\u00e9l og mixa\u00f0 \u00ed sm\u00e1 stund. Til a\u00f0 au\u00f0velda fyrir er gott a\u00f0 vera b\u00fain a\u00f0 skera s\u00f3l\u00feurrku\u00f0u t\u00f3matana \u00ed minni bita og kremja hv\u00edtlaukinn.
\nRestin af s\u00f3l\u00feurrku\u00f0u t\u00f3m\u00f6tunum og kryddjurtunum er skori\u00f0 ni\u00f0ur \u00ed h\u00e6filega bita.
\n\u00deessu er \u00f6llu blanda\u00f0 saman vi\u00f0 pasta\u00f0 \u00e1samt ristu\u00f0um hnetum, pepper\u00f3n\u00ed, \u00f3l\u00edfum, rau\u00f0lauk, klettasalati og kirsuberjat\u00f3m\u00f6tum. Salta\u00f0 og pipra\u00f0 eftir smekk. A\u00f0 lokum er parmesanostinum str\u00e1\u00f0 yfir allt saman.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00deegar \u00e9g held afm\u00e6lisveislur og \u00f6nnur bo\u00f0 vil \u00e9g helst hafa eitthva\u00f0 matarkyns \u00e1 bo\u00f0st\u00f3lnum. \u00c9g er sj\u00e1lf ekkert rosalega miki\u00f0 fyrir s\u00e6tindi og k\u00f6kur og er \u00fev\u00ed hrifnari af t.d. heitum r\u00e9ttum og \u00e1l\u00edka. \u00c9g reyni \u00fev\u00ed alltaf a\u00f0 vera me\u00f0 miki\u00f0 af svolei\u00f0is og hef t.d. bo\u00f0i\u00f0 upp \u00e1 s\u00fapur og pastasal\u00f6t. \u00cd […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[22,32,31,8,27],"tags":[],"class_list":["post-95","post","type-post","status-publish","format-standard","hentry","category-adalrettir","category-gott-i-veisluna","category-pasta","category-salot","category-svinakjot"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/95","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/comments?post=95"}],"version-history":[{"count":4,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/95\/revisions"}],"predecessor-version":[{"id":100,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/95\/revisions\/100"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=95"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=95"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=95"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}