{"id":1654,"date":"2010-01-01T15:29:53","date_gmt":"2010-01-01T15:29:53","guid":{"rendered":"http:\/\/finnur.net\/blog\/?p=1654"},"modified":"2010-05-09T18:09:45","modified_gmt":"2010-05-09T18:09:45","slug":"kjuklinga-alfredo-pasta-finns-me%c3%b0-sol%c3%beurrku%c3%b0um-tomotum","status":"publish","type":"post","link":"https:\/\/hrefna.com\/blog\/2010\/01\/kjuklinga-alfredo-pasta-finns-me%c3%b0-sol%c3%beurrku%c3%b0um-tomotum\/","title":{"rendered":"Kj\u00faklinga Alfredo Pasta Finns me\u00f0 s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum"},"content":{"rendered":"

Ums\u00f6gn<\/strong><\/p>\n

\u00deetta er ein helsta upp\u00e1halds pasta uppskrift fj\u00f6lskyldunnar, ostafyllt pasta \u00ed rj\u00f3malaga\u00f0ri Alfredo s\u00f3su me\u00f0 steiktum kj\u00faklingabitum og s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum – nammi! \ud83d\ude42<\/div>\n
Flest allt \u00ed \u00feessum r\u00e9tt \u00e6tti a\u00f0 vera h\u00e6gt a\u00f0 finna \u00e1 hverju heimili (e\u00f0a hj\u00e1 n\u00e1gr\u00f6nnum) \ud83d\ude42 – s\u00f3l\u00feurrka\u00f0ir t\u00f3matar eru kannski undantekning en \u00feeim m\u00e1 sleppa \u00fe\u00f3 m\u00e9r finnist \u00feeir \u00f3missandi \u00ed \u00feessum r\u00e9tti. \ud83d\ude42<\/div>\n

Innihald<\/strong><\/p>\n

Ferskt Buitoni pasta me\u00f0 ostafyllingu<\/div>\n
2 kj\u00faklingabringur<\/div>\n
Season-All krydd<\/div>\n
Handfylli sveppir<\/div>\n
1-2 rif hv\u00edtlaukur<\/div>\n
Smj\u00f6r<\/div>\n
2-3 msk. hveiti<\/div>\n
Rj\u00f3mi<\/div>\n
Kj\u00faklingaso\u00f0\/gr\u00e6nmetisso\u00f0 (1 gr\u00e6nmetisteningur \u00ed so\u00f0nu vatni)<\/div>\n
1\/2 til 1 bolli Parmesan ostur<\/div>\n
S\u00f3l\u00feurrka\u00f0ir t\u00f3matar<\/div>\n
Steinselja\/Basil<\/div>\n
Salt<\/div>\n
Pipar<\/div>\n

A\u00f0fer\u00f0<\/strong><\/p>\n

Skera ni\u00f0ur og steikja sveppi og hv\u00edtlauk \u00ed smj\u00f6ri. Setja \u00e1 disk og geyma.<\/div>\n
Skera kj\u00fakling \u00ed bita (kubba), krydda me\u00f0 Season-All og steikja \u00e1 p\u00f6nnu. Geyma me\u00f0 sveppunum.<\/div>\n
Sj\u00f3\u00f0a pasta\u00f0 (passa a\u00f0 sj\u00f3\u00f0a ekki of miki\u00f0, sj\u00f3\u00f0a frekar a\u00f0eins of l\u00edti\u00f0 en of miki\u00f0!), sl\u00f6kkva undir, sigta vatni\u00f0 fr\u00e1 og geyma pasta\u00f0 \u00ed pottinum.<\/div>\n
\u00c1 me\u00f0an pasta\u00f0 s\u00fd\u00f0ur, er kominn t\u00edmi til a\u00f0 b\u00faa til Alfredo s\u00f3suna – br\u00e6\u00f0a 2-3 msk. smj\u00f6r \u00e1 p\u00f6nnu vi\u00f0 v\u00e6gan hita og hr\u00e6ra \u00fat \u00ed ca. tv\u00e6r msk hveiti. Blanda \u00fat \u00ed rj\u00f3ma, kj\u00faklinga\/gr\u00e6nmetisso\u00f0i og parmesan osti eftir smekk og \u00feykkju (getur stj\u00f3rna\u00f0 \u00feykkjunni \u00ed s\u00f3sunni me\u00f0 parmesanostinum).<\/div>\n
\u00deegar s\u00f3san er or\u00f0in n\u00f3gu \u00feykk er sveppunum og kj\u00faklingnum b\u00e6tt \u00fat \u00ed \u00e1samt s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum (skera ni\u00f0ur t\u00f3matana \u00ed strimla ef st\u00f3rir bitar). Krydda me\u00f0 basil\/steinselju, salti og pipar (eftir smekk). Setja pasta\u00f0 \u00fat \u00ed (e\u00f0a setja allt \u00ed pastapottinn) og leyfa pastanu a\u00f0 hitna a\u00f0eins.<\/div>\n

Tilv\u00edsun<\/strong><\/p>\n

Uppskriftin er blanda af Alfredo r\u00e9ttum sem \u00e9g fann \u00e1 Internetinu og l\u00f6gu\u00f0 til eftir smekk.<\/div>\n","protected":false},"excerpt":{"rendered":"

Ums\u00f6gn \u00deetta er ein helsta upp\u00e1halds pasta uppskrift fj\u00f6lskyldunnar, ostafyllt pasta \u00ed rj\u00f3malaga\u00f0ri Alfredo s\u00f3su me\u00f0 steiktum kj\u00faklingabitum og s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum – nammi! \ud83d\ude42 Flest allt \u00ed \u00feessum r\u00e9tt \u00e6tti a\u00f0 vera h\u00e6gt a\u00f0 finna \u00e1 hverju heimili (e\u00f0a hj\u00e1 n\u00e1gr\u00f6nnum) \ud83d\ude42 – s\u00f3l\u00feurrka\u00f0ir t\u00f3matar eru kannski undantekning en \u00feeim m\u00e1 sleppa \u00fe\u00f3 m\u00e9r finnistRead more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1654","post","type-post","status-publish","format-standard","hentry","category-uppskriftir","post-container col-md-12"],"_links":{"self":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/comments?post=1654"}],"version-history":[{"count":5,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":1711,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/1654\/revisions\/1711"}],"wp:attachment":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/media?parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/categories?post=1654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/tags?post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}