{"id":472199,"date":"2010-03-26T00:00:00","date_gmt":"2010-03-26T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20100325\/saltimboccalever\/"},"modified":"2015-12-10T12:45:14","modified_gmt":"2015-12-10T12:45:14","slug":"saltimboccalever","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20100326\/saltimboccalever\/","title":{"rendered":"Saltimboccalever"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  300 g halvtinad kalvlever i bit<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8-12 salviablad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4-6 skivor lufttorkad skinka<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r till stekning<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  vitpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3\/4 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 tsk kinesisk soja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 msk balsamvin\u00e4ger<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                1. Skiva levern tunt med vass kniv, f\u00e4st ett par salviablad och skinka med tandpetare vid varje leverskiva.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                2. Stek enheterna i l\u00e4ttbrynt sm\u00f6r p\u00e5 relativt h\u00f6g v\u00e4rme, skinksidan f\u00f6rst. Salta och peppra efter stekningen.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                3. Vispa ur pannan efter varje sats med en skv\u00e4tt vatten som sparas.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                4. H\u00e4ll tillbaks skyn i pannan n\u00e4r levern \u00e4r klar, smaka av med salt, peppar, soja och vin\u00e4ger.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                5. Servera pastafj\u00e4rilar och sp\u00e4da gr\u00f6na b\u00f6nor till.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 300 g halvtinad kalvlever i bit 8-12 salviablad 4-6 skivor lufttorkad skinka sm\u00f6r till stekning salt vitpeppar 3\/4 dl vatten 1 tsk kinesisk&#8230;<\/p>\n","protected":false},"author":1,"featured_media":472200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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