{"id":4349,"date":"2018-03-07T12:58:17","date_gmt":"2018-03-07T11:58:17","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=4349"},"modified":"2018-03-07T12:58:17","modified_gmt":"2018-03-07T11:58:17","slug":"dra-isar-brod-varm-ostig-pestodoftande","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/dra-isar-brod-varm-ostig-pestodoftande\/","title":{"rendered":"Dra-is\u00e4r-br\u00f6d &#8211; varm, ostig, pestodoftande"},"content":{"rendered":"<p><strong>Ibland s\u00e5! Den h\u00e4r mackan i form av ett &#8221;dra-is\u00e4r-br\u00f6d&#8221; \u00e4r n\u00e5got alldeles extra. Jag \u00e4r s\u00e5klart inte ensam om id\u00e9n, men spela roll? Jag har hittat den till er. Och lagt till en pestotouch. Allts\u00e5 ni m\u00e5ste prova! V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>S\u00e5 vansinnigt enkelt \u00e4r br\u00f6det som g\u00f6r s\u00e5dan skillnad p\u00e5 ett vardagligt, eller festligt, middagsbord. Ibland \u00e4r det sm\u00e5 detaljer som verkligen g\u00f6r skillnad. I det h\u00e4r fallet handlar det till stor del om hur br\u00f6det sk\u00e4rs.<\/p>\n<p>Jag g\u00f6r det p\u00e5 sm\u00e5 vridna surdegsbaguetter, men det funkar lika bra med ett helt stort br\u00f6d. G\u00e4rna surdeg.<\/p>\n<p>Br\u00f6det ska sk\u00e4ras i ett rutm\u00f6nster. Inte rakt igenom, det ska sk\u00e5ras djupt f\u00f6r att ge plats f\u00f6r osten och i det h\u00e4r fallet peston. N\u00e4r br\u00f6det \u00e4r fyllt placeras det i ugnen.<\/p>\n<figure id=\"attachment_4354\" aria-describedby=\"caption-attachment-4354\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/03\/DraIsarBrod-4-e1520419623426.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-4354\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2018\/03\/DraIsarBrod-4-682x1024.jpg\" alt=\"skogtillbord-drais\u00e4rbr\u00f6d-mars18\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-4354\" class=\"wp-caption-text\">Varm, frasig, osttr\u00e5dig, pestodoftande och alldeles underbar. Dra-is\u00e4r-br\u00f6d ger stor utdelning p\u00e5 liten insats.<\/figcaption><\/figure>\n<p>Osten sm\u00e4lter, peston doftar och n\u00e4r br\u00f6det kommer ut tar man tag i en av de sm\u00e5 fyrkanterna i rutm\u00f6nstret och drar. Ja ni f\u00f6rst\u00e5r, den varma tr\u00e5diga osten och det frasiga br\u00f6det. Allt serverat i en doftdimma av basilika och annat pestogott.<\/p>\n<p>Beh\u00f6ver jag s\u00e4ga mer? T\u00e4nkte v\u00e4l det. Pesto g\u00f6r man med f\u00f6rdel sj\u00e4lv, men den kan ocks\u00e5 inhandlas f\u00e4rdig. Nu k\u00f6r vi!<\/p>\n<h2>Dra-is\u00e4r-br\u00f6d<\/h2>\n<ul>\n<li>1 liten surdegsbaguette, ungef\u00e4r som en halv stor<\/li>\n<li>1 mozzarellaost, 125 g<\/li>\n<li>3 &#8211; 4 matskedar pesto, egengjord eller f\u00e4rdigk\u00f6pt<\/li>\n<\/ul>\n<h4>Pesto<\/h4>\n<ul>\n<li>50 g pinjen\u00f6tter<\/li>\n<li>1 kruka basilika<\/li>\n<li>1 \u2013 1 \u00bd dl olivolja<\/li>\n<li>1 \u2013 1 \u00bd dl f\u00e4rskriven parmesanost<\/li>\n<li>1 riven vitl\u00f6ksklyfta<\/li>\n<li>salt<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Vi b\u00f6rjar med peston och idag blir det en klassisk variant. Jag g\u00f6r den i matberedare, d\u00e5 kan jag reglera hur finf\u00f6rdelad jag vill ha den.<\/li>\n<li>L\u00e4gg pinjen\u00f6tterna i matberedarens beh\u00e5llare tillsammans med basilika och olja. K\u00f6r tills du \u00e4r n\u00f6jd med konsistensen. Jag vill ha den r\u00e4tt grov. St\u00e4ng av och blanda i ost och vitl\u00f6k. Smaka av med lite salt.<\/li>\n<li>S\u00e4tt ugnen p\u00e5 175 grader. Sk\u00e4r ett rutm\u00f6nster rakt \u00f6ver br\u00f6det. Bilden f\u00f6rtydligar.<\/li>\n<li>H\u00e4ll av v\u00e4tskan fr\u00e5n mozzarellan och torka av den. Sk\u00e4r tunna skivor och fyll sk\u00e5rorna i br\u00f6det. Forts\u00e4tt att fylla sk\u00e5rorna med pesto. Det h\u00e4r \u00e4r ingen exakt vetenskap utan du tar s\u00e5 mycket som du sj\u00e4lv vill.<\/li>\n<li>L\u00e4gg in br\u00f6det i ugnen och l\u00e5t st\u00e5 tills osten sm\u00e4lter vilket tar ungef\u00e4r 5 minuter.<\/li>\n<\/ol>\n<p>Det h\u00e4r \u00e4r ett till\u00e5tande recept. Du kan variera br\u00f6dets storlek, vilken ost du anv\u00e4nder och kryddningen. Det vi vill \u00e5t \u00e4r k\u00e4nslan i att dra is\u00e4r de d\u00e4r varma ostiga rutorna. Mycket gott och trevligt. Dessutom ett perfekt ackompanjemang till g\u00e5rdagens tomatsopperecept som du hittar <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/tomatsoppa-vi-firar-tomatsasens-dag-hela-veckan\/\">vid l\u00e4nken h\u00e4r.<\/a><\/p>\n<p>Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ibland s\u00e5! Den h\u00e4r mackan i form av ett &#8221;dra-is\u00e4r-br\u00f6d&#8221; \u00e4r n\u00e5got alldeles extra. Jag \u00e4r s\u00e5klart inte ensam om id\u00e9n, men spela roll? Jag har hittat den till er. Och lagt till en pestotouch. Allts\u00e5 ni m\u00e5ste prova! V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":4353,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[190,278,222],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dra-is\u00e4r-br\u00f6d - varm, ostig, pestodoftande - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Dra-is\u00e4r-br\u00f6d! Br\u00f6det sk\u00e5ras i rutor, fylls med ost och pesto. S\u00e5 skjuts in i ugnen och ut kommer himlen! Sm\u00e4ltade ost, pestodofter och frasig yta. 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