{"id":484875,"date":"2006-02-01T00:00:00","date_gmt":"2006-02-01T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20060131\/pestogratinerat-lamm-med-fras\/"},"modified":"2015-12-10T12:30:58","modified_gmt":"2015-12-10T12:30:58","slug":"pestogratinerat-lamm-med-fras","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20060201\/pestogratinerat-lamm-med-fras\/","title":{"rendered":"Pestogratinerat lamm med fr\u00e4s"},"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\">  700-800 g lammrostbiff<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Pesto:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl f\u00e4rska basilikablad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl pinjen\u00f6tter<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2-3 vitl\u00f6ksklyftor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  50 g riven parmesanost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1-2 dl olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1-3 msk hett vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt, vitpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Fr\u00e4s:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 r\u00f6dl\u00f6kar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 bit purjol\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  150-200 g (skogs)champinjoner<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r eller olja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 f\u00e4rsk tomat<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt, vitpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  50 g ch?vreost<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Basilikasm\u00f6r:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  25 g sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  en handfull f\u00e4rska basilikablad<\/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                B\u00f6rja med peston: k\u00f6r basilika, pinjen\u00f6tter och vitl\u00f6k i mixer. H\u00e4ll i lite riven parmesanost och droppa i olivolja i matarr\u00f6ret, s\u00e5 mycket att det blir kr\u00e4migt, medan du k\u00f6r ytterligare n\u00e5gra \u00f6gonblick. Sp\u00e4d till sist med n\u00e5gra msk varmt vatten till en pur\u00e9 och smaks\u00e4tt med salt och peppar.\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                S\u00e4tt ugnen p\u00e5 175 grader. Sk\u00e4r n\u00e5gra snitt p\u00e5 ovansidan av lammrostbiffen och pressa ner lite av peston i mellanrummen. Bred resten av peston \u00f6ver k\u00f6ttet. L\u00e4gg det i en ugnss\u00e4ker form och stick in en k\u00f6ttermometer. N\u00e4r termometern visar 55 grader \u00e4r rostbiffen rosa inuti, vid 60 \u00e4r den n\u00e4stan genomstekt. Ta ut och h\u00e5ll den varm under folie.\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                Skala och hacka r\u00f6dl\u00f6k och purjol\u00f6k, dela tomaten, gr\u00f6p ur k\u00e4rnorna och sk\u00e4r tomatk\u00f6ttet i mindre bitar. Putsa champinjonerna och sk\u00e4r dem i 4 delar. Fr\u00e4s hastigt l\u00f6k och purjol\u00f6k i lite olja, l\u00e4gg i svampen att steka med n\u00e5gra minuter och blanda till sist i tomatbitarna. Krydda med salt och vitpeppar och blanda i smulad ch?vreost.\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                Basilikasm\u00f6r: K\u00f6r basilika i mixer med rumsvarmt sm\u00f6r.\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                Servera fr\u00e4set till lammrostbiffen. L\u00e4gg en klick basilikasm\u00f6r p\u00e5 varje portion och servera med en bit r\u00f6dbetspaj.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 700-800 g lammrostbiff Pesto: 2 dl f\u00e4rska basilikablad 1 dl pinjen\u00f6tter 2-3 vitl\u00f6ksklyftor 50 g riven parmesanost 1-2 dl olivolja 1-3 msk hett&#8230;<\/p>\n","protected":false},"author":1,"featured_media":484876,"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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