{"id":1100,"date":"2016-05-11T13:31:01","date_gmt":"2016-05-11T11:31:01","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=1100"},"modified":"2016-05-11T13:31:01","modified_gmt":"2016-05-11T11:31:01","slug":"pigga-primorer-till-pastan","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/pigga-primorer-till-pastan\/","title":{"rendered":"Pigga prim\u00f6rer till pastan"},"content":{"rendered":"

Pasta \u00e4r en v\u00e4n att lita p\u00e5. Klarar det mesta. Att v\u00e4rma upp frusna vintersj\u00e4lar i s\u00e4llskap av en mustig k\u00f6ttf\u00e4rss\u00e5s. Att pigga upp efter en l\u00e5ng arbetsdag. Att vara r\u00e4ddaren i n\u00f6den flankerad av tomats\u00e5s n\u00e4r kassan tryter. Pastan \u00e4r flexibel och anpassar sig genast efter omst\u00e4ndigheterna. Nu vill vi ut. Maten ska vara snabb och l\u00e4tt. Vips st\u00e4ller pastan upp med ett g\u00e4ng prim\u00f6rer vid sin sida.<\/strong><\/p>\n

\u201d\u00c4r du arg p\u00e5 mig?\u201d, undrar en av mina v\u00e4nner. Nej, inte alls faktiskt. \u201dVi har m\u00f6tts ett par g\u00e5nger och du h\u00e4lsar inte s\u00e5\u2026ja man undrar ju.\u201d Klart man g\u00f6r, men hall\u00e5 allt \u00e4r de spirande v\u00e4xternas fel. Jag g\u00e5r med blicken i backen p\u00e5 jakt efter \u00e4tbart gr\u00f6nt. Vad har kommit upp? \u00c4r det dags att plocka?<\/p>\n

Inte arg alls. Precis tv\u00e4rtom faktiskt. Det h\u00e4r \u00e4r min tid. B\u00f6rjan p\u00e5 min tid. Sk\u00f6rdetiden som str\u00e4cker sig l\u00e5ngt, l\u00e5ngt fram \u00f6ver flera m\u00e5nader. De egna odlingarna \u00e4r fortfarande mest en vision s\u00e5 jag f\u00e5r blanda mina vildv\u00e4xande prim\u00f6rer med nysk\u00f6rdat fr\u00e5n de som hunnit l\u00e4ngre med odlingarna.<\/p>\n

\"prim\u00f6rer,<\/a>
Man vill ha dem till allt. de f\u00f6rsta prim\u00f6rerna \u00e4r s\u00e5 efterl\u00e4ngtade. H\u00e4r f\u00e5r vilda blad samsas med de f\u00f6rsta odlade i en gr\u00e4dd och ostkr\u00e4mig pasta med citrontouch.<\/figcaption><\/figure>\n

Prim\u00f6rer \u00e4r det tacksammaste. De kan tillagas p\u00e5 alla uppt\u00e4nkliga s\u00e4tt och de passar till allt, eller klarar sig p\u00e5 egen hand om det skulle vara s\u00e5. Men idag \u00e4r det pastadag, och jag l\u00e5ter de sm\u00e5 prim\u00f6rtelingarna f\u00e5 s\u00e4llskap av gr\u00e4dde, creme fraiche, smakrik ost och citron. En av flera t\u00e4nkbara varianter n\u00e4r jag serverar prim\u00f6rer till pastan. Och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n

Prim\u00f6rasta med citrontouch (4 pers)<\/h2>\n
    \n
  • 1 knippa sm\u00e5 fina mor\u00f6tter<\/li>\n
  • 4 st f\u00e4rska knippl\u00f6kar<\/li>\n
  • 1 knippa sparris<\/li>\n
  • 150 g socker\u00e4rtor<\/li>\n
  • \u00bd litet huvud spr\u00f6d, superf\u00e4rsk vitk\u00e5l<\/li>\n
  • 50 g gr\u00f6na blad, sp\u00e4d kirsk\u00e5l eller spenat<\/li>\n
  • \u00bd dl finskuren gr\u00e4sl\u00f6k<\/li>\n
  • 1 \u00bd dl creme fraiche<\/li>\n
  • \u00bd dl gr\u00e4dde<\/li>\n
  • 1 msk koncentrerad kycklingfond<\/li>\n
  • \u00bd citron, saft och rivet skal<\/li>\n
  • 1 – 1 \u00bd dl riven v\u00e4sterbottenost<\/li>\n
  • 300 g tagliatelle<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/p>\n

      \n
    1. Skala och ansa alla gr\u00f6nsakerna. Skiva mor\u00f6tter, l\u00f6k och sparris tunt p\u00e5 l\u00e4ngden. Halvera eventuellt socker\u00e4rtorna. Strimla vitk\u00e5len grovt. Den ska vara riktigt f\u00e4rskt med tunna spr\u00f6da blad. Plocka bort grova stj\u00e4lkar fr\u00e5n kirsk\u00e5l eller spenat.<\/li>\n
    2. V\u00e4rm en stekpanna med lite olja och en klick sm\u00f6r. L\u00e4gg i gr\u00f6nsakerna och l\u00e5t dem svettas i v\u00e4rmen. De kan f\u00e5 en aning yta med ska inte h\u00e5rdstekas. H\u00e4ll p\u00e5 gr\u00e4sl\u00f6k, creme fraiche, gr\u00e4dde och fond L\u00e5t puttra en kort stund.<\/li>\n
    3. Blanda ner citron, ost och till sist den nykokta pastan. Spring in till bordet. Pastan ska \u00e4tas alldeles nygjord, n\u00e4r prim\u00f6rerna fortfarande \u00e4r en aning knapriga och citronsmaken \u00e4r frisk.<\/li>\n<\/ol>\n

      Har ni t\u00e4nkt p\u00e5 att bloggen \u00f6ppnar fantastiska m\u00f6jligheter. Du kan sj\u00e4lv bli en del av inneh\u00e5llet genom att tycka, fr\u00e5ga eller dela egna id\u00e9er. \u00a0L\u00e4mna en kommentar och du \u00e4r genast med i leken. \u00a0V\u00e4lkommen in! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

      Pasta \u00e4r en v\u00e4n att lita p\u00e5. Klarar det mesta. Att v\u00e4rma upp frusna vintersj\u00e4lar i s\u00e4llskap av en mustig k\u00f6ttf\u00e4rss\u00e5s. Att pigga upp efter en l\u00e5ng arbetsdag. Att vara r\u00e4ddaren i n\u00f6den flankerad av tomats\u00e5s n\u00e4r kassan tryter. Pastan \u00e4r flexibel och anpassar sig genast efter omst\u00e4ndigheterna. Nu vill vi ut. Maten ska vara snabb och l\u00e4tt. Vips st\u00e4ller pastan upp med ett g\u00e4ng prim\u00f6rer vid sin sida.<\/p>\n","protected":false},"author":152,"featured_media":1101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,62],"tags":[146,156],"yoast_head":"\nPigga prim\u00f6rer till pastan - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Pasta \u00e4r det p\u00e5litligaste i matv\u00e4g. Lika bra \u00e5ret runt. Som trr\u00f6stemat f\u00f6r vinterdagar eller till v\u00e5rl\u00e4tta r\u00e4tter. Idag k\u00f6r vi pigga prim\u00f6rer till pastan.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogg.land.se\/skog-till-bord\/pigga-primorer-till-pastan\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pigga prim\u00f6rer till pastan - Skog till bord | Katarina Ekestr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"Pasta \u00e4r det p\u00e5litligaste i matv\u00e4g. Lika bra \u00e5ret runt. Som trr\u00f6stemat f\u00f6r vinterdagar eller till v\u00e5rl\u00e4tta r\u00e4tter. 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