{"id":405,"date":"2016-01-28T16:04:04","date_gmt":"2016-01-28T15:04:04","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=405"},"modified":"2016-01-28T16:04:04","modified_gmt":"2016-01-28T15:04:04","slug":"algkott","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/algkott\/","title":{"rendered":"\u00c4lgk\u00f6tt p\u00e5 europaturn\u00e9"},"content":{"rendered":"

Varf\u00f6r \u00f6verge ett vinnande koncept. Nej h\u00e5ll h\u00e5rt i de b\u00e4sta id\u00e9erna. Det beh\u00f6ver inte betyda att de till sist blir uttjatade, trista och pass\u00e9. \u00c4r de tillr\u00e4ckligt bra st\u00e5r de pall f\u00f6r en utvecklingsfas. Och det g\u00e4ller inte minst f\u00f6r receptklassiker.<\/strong><\/p>\n

Och det \u00e4r d\u00e4r vi \u00e4r nu. N\u00e5gon tycker att det \u00e4r att h\u00e4da men ack vad det var v\u00e4rt det i s\u00e5 fall. F\u00f6r det h\u00e4r blev verkligen gott. Jag har helt enkelt anordnat ett m\u00f6te mellan skogens konung och ett bepr\u00f6vat recept, den italienska r\u00e4tten, osso bucco.<\/strong><\/p>\n

En r\u00e4tt med rika tomattoner och med vitt vin som en lite ovanlig ingrediens i mustiga k\u00f6ttr\u00e4tter.<\/p>\n

Osso bucco brukar g\u00f6ras p\u00e5 kalvl\u00e4gg, men h\u00e4r g\u00f6r vi den p\u00e5 h\u00f6grev av \u00e4lgk\u00f6tt. H\u00f6grev \u00e4r framdelsk\u00f6tt. Det \u00e4r smakrikt och inneh\u00e5ller mycket bindv\u00e4v och hinnor<\/strong>. Ingen snabbmat allts\u00e5. Men man beh\u00f6ver inte st\u00e5 bredvid och vakta den stilla sjudande grytan.<\/p>\n

Det som h\u00e4nder om man v\u00e4ntar ut h\u00f6greven och ger den ett antal timmar i m\u00e5ttligt h\u00f6g v\u00e4rme \u00e4r att det som varit segt och h\u00e5rt ist\u00e4llet blir f\u00f6ruts\u00e4ttningen f\u00f6r det allra m\u00f6raste k\u00f6ttet. V\u00e4rmen omvandlar sega bitar till gelatin som suger \u00e5t sig v\u00e4tska och g\u00f6r k\u00f6ttet riktigt, riktigt m\u00f6rt.<\/strong><\/p>\n

Och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n

Osso buccoinspirerad h\u00f6grev (6-8 pers)<\/strong><\/h2>\n
    \n
  • Ca 1,2 -1,5 kg h\u00f6grev av \u00e4lg<\/li>\n
  • 1 morot<\/li>\n
  • 2 stj\u00e4lkar blekselleri<\/li>\n
  • 1 gul l\u00f6k<\/li>\n
  • 1 vitl\u00f6ksklyfta<\/li>\n
  • 1 burk krossade tomater<\/li>\n
  • 1 msk tomatpur\u00e9<\/li>\n
  • 1 lagerblad<\/li>\n
  • 2-3 dl vitt vin<\/li>\n
  • peppar<\/li>\n
  • salt<\/li>\n<\/ul>\n

    Gremolata<\/h4>\n
      \n
    • 1 citron, rivet skal<\/li>\n
    • 2 vitl\u00f6ksklyftor<\/li>\n
    • 1 knippa persilja<\/li>\n<\/ul>\n

      G\u00f6r s\u00e5h\u00e4r<\/h4>\n
        \n
      1. S\u00e4tt ugnen p\u00e5 100\u00b0.Salta k\u00f6ttet innan du bryner det och st\u00e4ller \u00e5t sidan. Sk\u00e4r morot och selleri i sm\u00e5 t\u00e4rningar. Hacka l\u00f6k och vitl\u00f6k.<\/li>\n
      2. Bryn gr\u00f6nsaker och l\u00f6k innan du h\u00e4ller p\u00e5 tomater, tomatpur\u00e9, lagerblad och vin. Salta och peppra.<\/li>\n
      3. L\u00e4gg k\u00f6ttet i en tr\u00e5ng gryta, h\u00e4ll \u00f6ver tomats\u00e5sen och skeda upp s\u00e5 att k\u00f6ttet \u00e4r t\u00e4ckt av s\u00e5s. St\u00e4ll grytan i ugnen och l\u00e5t timmarna g\u00e5. Minst fyra, d\u00e5 kan du prova hur k\u00f6ttet k\u00e4nns. Kanske beh\u00f6ver det \u00e4nnu en timme eller tv\u00e5.<\/li>\n
      4. N\u00e4r k\u00f6ttet puttrar har du gott om tid att g\u00f6ra gremolata som \u00e4r en finhackad blandning av tre smakrika ingredienser, citronskal, vitl\u00f6k och persilja att str\u00f6 \u00f6ver k\u00f6ttet. Bara att hacka och blanda ihop.<\/li>\n
      5. N\u00e4r k\u00f6ttet \u00e4r m\u00f6rt skivas det upp, s\u00e5sen skedas \u00f6ver och gremolatan str\u00f6s p\u00e5 toppen<\/li>\n
      6. Ossobucco som egentligen ska g\u00f6ras p\u00e5 l\u00e4gg brukar serveras med saffransrisotto. Ett alternativ \u00e4r gr\u00e4dd- och parmesanslungad pasta och naturligtvis lite extra gremolata.<\/li>\n<\/ol>\n

        Det h\u00e4r \u00e4r inte en r\u00e4tt man s\u00e4tter ig\u00e5ng en stund f\u00f6re middagen. Snarare dagen f\u00f6re och det blir den bara b\u00e4ttre av. G\u00f6r den klar, kyl och v\u00e4rm p\u00e5 dagen efter. Det blir \u00e4nnu godare precis som n\u00e4stan alla l\u00e5ngkok.<\/p>\n

        Jag svarar g\u00e4rna p\u00e5 fr\u00e5gor om det finns funderingar runt viltk\u00f6tt, egenh\u00e4ndigt uppdragen fisk eller annat. Eller har ni kanske \u00f6nskem\u00e5l p\u00e5 n\u00e5gon s\u00e4rskild r\u00e4tt? Skriv en kommentar s\u00e5 ska jag g\u00f6ra mitt b\u00e4sta f\u00f6r att svara.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Vissa recept \u00e4r f\u00f6r bra f\u00f6r att bara vara det de \u00e4r. De kan ju anv\u00e4ndas till s\u00e5 mycket mer. Vad h\u00e4nder till exempel om man l\u00e5ter \u00e4lgen ta en utflykt s\u00f6derut. En tripp till Italien f\u00f6r ett m\u00f6te med en riktig italiensk klassiker? F\u00f6lj med f\u00e5r ni se.<\/p>\n","protected":false},"author":152,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[107,108],"yoast_head":"\n\u00c4lgk\u00f6tt p\u00e5 europaturn\u00e9 - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"H\u00e4r l\u00e5ter vi skogens konung, \u00e4lgen g\u00f6ra en utflykt till Italien i ett m\u00f6te med den klassiska r\u00e4tten osso bucco. Byta kalv mot \u00e4lgk\u00f6tt? 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