{"id":442,"date":"2016-02-02T16:38:54","date_gmt":"2016-02-02T15:38:54","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=442"},"modified":"2016-09-03T15:07:12","modified_gmt":"2016-09-03T13:07:12","slug":"kottfarssas","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/kottfarssas\/","title":{"rendered":"Kanongod, totaldissad k\u00f6ttf\u00e4rss\u00e5s"},"content":{"rendered":"

Ni har s\u00e4kert h\u00f6rt det, att pasta med k\u00f6ttf\u00e4rss\u00e5s \u00e4r r\u00e4tten vi allra helst \u00e4ter.<\/a> R\u00e4tten som serveras oftast vid matbord landet runt. Svensk husmanskost i ordets r\u00e4tta bem\u00e4rkelse. Men m\u00e5nga t\u00e4nker nog att det \u00e4r en italiensk import. N\u00e5got vi \u00f6vertagit. Och visst \u00e4r det s\u00e5 p\u00e5 ett s\u00e4tt, men vi har ocks\u00e5 verkligen gjort den till v\u00e5r alldeles egen.<\/p>\n

Under bes\u00f6ket hos min goda v\u00e4ns mormor i Italienska Modena blev jag helt underk\u00e4nd i att r\u00f6ra ihop en k\u00f6ttf\u00e4rss\u00e5s. Hon var uppr\u00f6rd. Men ocks\u00e5 pedagogisk och ber\u00e4ttade l\u00e5ngsamt och mycket ing\u00e5ende om hur det hela egentligen ska g\u00e5 till.<\/p>\n

\"basilika,<\/a>
Parmesanost och f\u00e4rsk basilika, de tv\u00e5 extra smaks\u00e4ttare jag gillar b\u00e4st till min k\u00f6ttf\u00e4rss\u00e5s.<\/figcaption><\/figure>\n

S\u00e5h\u00e4r \u00e4r det. En Ragu Bolognese, det vill s\u00e4ga, k\u00f6ttf\u00e4rss\u00e5s, \u00e4r en s\u00e5s p\u00e5 k\u00f6tt. Den \u00e4r inte tomatbaserad. Det ska vara lite tomatpur\u00e9 i den, men stommen \u00e4r sofritto, det vill s\u00e4ga en blandning p\u00e5 selleri, morot och l\u00f6k, och k\u00f6tt. Sj\u00e4lv gjorde hon g\u00e4rna sin p\u00e5 vildsvin.<\/p>\n

V\u00e4tskan \u00e4r vin, r\u00f6tt eller vitt och lite mj\u00f6lk. Men det som \u00e4r absolut allra viktigast \u00e4r att ge Bolognesen tid. Och nu pratat vi timmar. M\u00e5nga, upp till sex, sju timmar p\u00e5 l\u00e5g v\u00e4rme.<\/p>\n

Min uppfostrande nonna kunde inte nog po\u00e4ngtera att tomats\u00e5s kommer fr\u00e5n Neapel och Ragu Bolognese fr\u00e5n Bologna och aldrig m\u00f6tas de tv\u00e5. Det mischmasch jag presenterade hade ingenting med k\u00f6tts\u00e5sen Bolognese att g\u00f6ra.<\/p>\n

Jag \u00e4r beredd att buga mig och s\u00e4ga okej det kanske inte \u00e4r Ragu Bolognese jag g\u00f6r, men gott \u00e4r det!<\/p>\n

Och dessutom k\u00e4ra v\u00e4nner s\u00e5 fick jag veta att man aldrig serverar en Ragu Bolognese med torkad spagetti. Den kommer n\u00e4mligen fr\u00e5n syditalien. I norra Italien \u00e4ter man f\u00e4rsk tagliatelle gjord med \u00e4gg till ragun. Basta!<\/p>\n

Men jag l\u00e4t mig inte kuvas utan \u00e4r s\u00e5 n\u00f6jd med min oheliga s\u00e5sblandning. Syd och nord\u2026ah, vad spelar det f\u00f6r roll. Jag tycker vi ska vara stolta \u00f6ver v\u00e5r \u00e4lskade variant. Men n\u00e5gra av r\u00e5den fick komma med hem. Sofritton vill jag inte vara utan. L\u00e4s g\u00e4rna mer om den i g\u00e5rdagens blogginl\u00e4gg h\u00e4r.<\/a><\/p>\n

Och tiden ! Tiden har verkligen betydelse f\u00f6r smaken. Det \u00e4r en klart underskattad ingrediens. K\u00f6ttf\u00e4rss\u00e5s blir b\u00e4ttre om man inte ser p\u00e5 den som snabbmat. Tv\u00e5 timmar f\u00e5r den hemma hos oss, men sedan f\u00e5r det vara nog. Basta!<\/p>\n

Det lagas ju en hel del k\u00f6ttf\u00e4rss\u00e5s d\u00e4rute och jag \u00e4r s\u00e5 nyfiken. Hur g\u00f6r ni? N\u00e5gon favoritingrediens? N\u00e5gra m\u00e5sten?<\/p>\n

H\u00e4r har ni i alla fall min variant.<\/p>\n

Min k\u00f6ttf\u00e4rss\u00e5s (4 -6 pers)<\/h2>\n
    \n
  • 600 g f\u00e4rs, g\u00e4rna blandad, jag g\u00f6r min p\u00e5 vildsvin<\/li>\n
  • 1 gul l\u00f6k<\/li>\n
  • 1 morot<\/li>\n
  • 2 stj\u00e4lkar blekselleri<\/li>\n
  • 1 vitl\u00f6ksklyfta<\/li>\n
  • 1 msk tomatpur\u00e9<\/li>\n
  • 1 burk krossade tomater<\/li>\n
  • 1 dl r\u00f6tt vin<\/li>\n
  • 1 msk koncentrerad kalv- eller gr\u00f6nsaksfond<\/li>\n
  • salt<\/li>\n
  • peppar<\/li>\n
  • (en aning socker)<\/li>\n
  • f\u00e4rsk basilika<\/li>\n
  • f\u00e4rsk parmesanost<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. Sk\u00e4r l\u00f6k, morot och selleri i sm\u00e5 t\u00e4rningar. L\u00e4gg i gryta och l\u00e5t de svettas p\u00e5 l\u00e5g v\u00e4rme i tjugo minuter. H\u00f6j temperaturen och l\u00e4gg i f\u00e4rsen.<\/li>\n
    2. Fihacka vitl\u00f6ken och l\u00e4gg i den tillsammans med en klick tomatpur\u00e9. Fr\u00e4s helt kort och h\u00e4ll p\u00e5 tomater, vin och fond. S\u00e4nk v\u00e4rmen l\u00e4gg p\u00e5 ett lock. Nu f\u00e5r s\u00e5sen sm\u00e5puttra l\u00e4nge. Jag l\u00e5ter den st\u00e5 ett par timmar och r\u00f6r d\u00e5 och d\u00e5. Ibland f\u00e5r man sp\u00e4 med lite v\u00e4tska, vin eller utsp\u00e4dd fond.<\/li>\n
    3. Smaka till sist av s\u00e5sen med salt, peppar och eventuellt en aning socker f\u00f6r att d\u00e4mpa syra.<\/li>\n
    4. Till detta \u00e4ter vi ofta tagliatelle, men lika g\u00e4rna den alldeles malplacerade torkade spagettin. F\u00e4rska basilikablad vill jag ha till och alldeles nyriven parmesanost. Kanongott s\u00e4ger jag!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Hon bara skakar p\u00e5 huvudet. Allt jag g\u00f6r \u00e4r uppenbarligen helt fel. Men vafasen, jag \u00e4r ju bra p\u00e5 det h\u00e4r! F\u00f6r det \u00e4r jag faktiskt, men ett tips fr\u00e5n coachen \u00e4r: laga inte en italiensk klassiker till en \u00e4kta italiensk nonna. Hon kommer v\u00e4nligt men best\u00e4mt dissa hela uppl\u00e4gget.<\/p>\n","protected":false},"author":152,"featured_media":443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[115,71,113,29],"yoast_head":"\nKanongod, totaldissad k\u00f6ttf\u00e4rss\u00e5s - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"K\u00f6ttf\u00e4rss\u00e5s ligger p\u00e5 toppen som allas v\u00e5r middagsfavorit. Men hur italiensk \u00e4r varianten vi serverar egentligen? 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