{"id":8483,"date":"2021-04-25T12:20:16","date_gmt":"2021-04-25T10:20:16","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=8483"},"modified":"2021-04-25T12:20:16","modified_gmt":"2021-04-25T10:20:16","slug":"varens-nasselpaj-2021","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/varens-nasselpaj-2021\/","title":{"rendered":"V\u00e5rens n\u00e4sselpaj 2021"},"content":{"rendered":"<p><strong>N\u00e4sselpaj 2021 \u2013 varje v\u00e5r n\u00e4sselpaj och n\u00e4stan alltid i en uppdaterad version. I \u00e5r kommer den som en \u00f6verraskningspaj. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Under n\u00e5gra veckor tillh\u00f6r n\u00e4sslor en av mina favoritprim\u00f6rer. B\u00e5de doft och smak har en gnutta svarta vinb\u00e4rstoner. D\u00e4r finns ocks\u00e5 en touch av jord och av klorofyll. S\u00e4regen och mycket v\u00e5rig.<\/p>\n<p>P\u00e5 v\u00e5rmenyn st\u00e5r alltid en n\u00e4sselpaj. Jag brukar uppdatera konceptet med nya varianter och h\u00e4r kommer den som n\u00e4sselg\u00f6mma. Ofta syns det p\u00e5 mina r\u00e4tter vad som v\u00e4ntar, men h\u00e4r ligger n\u00e4sslorna i ett lager under ett kr\u00e4migt ostt\u00e4cke.<\/p>\n<p>Ge dig ut p\u00e5 n\u00e4sseljakt f\u00f6r nu \u00e4r de som allra b\u00e4st. Plocka bara de sp\u00e4da, knubbiga n\u00e4stan lite lilaskimrande n\u00e4sslorna.<\/p>\n<p>N\u00e4sslor beh\u00f6ver alltid sk\u00f6ljas ordentligt. G\u00e4rna flera g\u00e5nger. De har en tendens att plocka med sig sm\u00e5 gruskorn p\u00e5 v\u00e4gen upp n\u00e4r de v\u00e4xer och det vill vi slippa. Efter sk\u00f6ljning f\u00f6rv\u00e4ller f\u00e5r de landa helt kort i en stekpanna med sm\u00f6r och vitl\u00f6k.<\/p>\n<figure id=\"attachment_8493\" aria-describedby=\"caption-attachment-8493\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-8493\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4-682x1024.jpg\" alt=\"skogtillbord-n\u00e4sselpaj-april21\" width=\"682\" height=\"1024\" srcset=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4-682x1024.jpg 682w, https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4-200x300.jpg 200w, https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4-768x1152.jpg 768w, https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2021\/04\/Na\u0308sselpaj2021-4.jpg 1181w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/a><figcaption id=\"caption-attachment-8493\" class=\"wp-caption-text\">N\u00e4sselpaj 2021 &#8211; den supertunna filodegen blir som en frasig tusenbladsdeg n\u00e4r den gr\u00e4ddats. Lite elegans mot de ruffa n\u00e4sslorna. Ett kr\u00e4migt ostt\u00e4cke till det och \u00e5rets version \u00e4r fullbordad.<\/figcaption><\/figure>\n<p>Ett alternativ \u00e4r att f\u00f6rv\u00e4lla dem hastigt, hacka grovt och sedan steka snabbt. D\u00e5 blir smaken aningen mildare. Det g\u00e5r ocks\u00e5 fint att blanda med neutralare blad som spenat.<\/p>\n<p>Jag anv\u00e4nde filodeg. Ni vet de supertunna bladen som penslas mellan varven och blir som en frasig tusenbladsdeg n\u00e4r den gr\u00e4ddats. Lite extra jobb att pensla, men med mycket fint resultat.<\/p>\n<h2>N\u00e4sselpaj 2021<\/h2>\n<ul>\n<li>1 liter n\u00e4sslor, de finaste topparna<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>200 g creem cheese, mjuk f\u00e4rskost<\/li>\n<li>1 \u00bd dl cr\u00e8me fraiche<\/li>\n<li>150 g riven pr\u00e4stost eller annan svensk h\u00e5rdost<\/li>\n<li>1 \u00e4gg<\/li>\n<li>100 g sm\u00f6r<\/li>\n<li>450 g filodeg, fryst<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Sk\u00f6lj n\u00e4sslorna mycket noga och l\u00e5t dem rinna av. Stek hastigt i sm\u00f6r med riven vitl\u00f6k, salt och peppar.<\/li>\n<li>R\u00f6r ihop f\u00e4rskost med cr\u00e8me fraiche, riven ost och \u00e4gg.<\/li>\n<li>Sm\u00e4lt sm\u00f6ret. Ta ett blad av den tunna filodegen \u00e5t g\u00e5ngen och l\u00e4gg p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper. L\u00e4gg bladen omlott ett efter ett s\u00e5 att de till slut bildar en rundel. Pensla med sm\u00f6r mellan varje blad.<\/li>\n<li>T\u00e4ck mitten av botten med n\u00e4sslor, inte \u00e4nd\u00e5 ut i kanten. Det m\u00e5ste finnas en vikm\u00e5n. Klicka \u00f6ver ostkr\u00e4men och vik in kanten s\u00e5 att du f\u00e5r till en fin rund form.<\/li>\n<li>S\u00e4tt in pl\u00e5ten i ugnen och gr\u00e4dda pajer till fin f\u00e4rg 35 \u2013 40 minuter.<\/li>\n<\/ol>\n<p>Vi \u00e5t pajen med l\u00e4ttkokt sparris vid sidan. Mycket, mycket gott!<\/p>\n<p>F\u00f6rra \u00e5rets n\u00e4sselpaj kan du kika p\u00e5<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/ravara-nasslor-nasselpaj\/\"> vid l\u00e4nken h\u00e4r<\/a>. Och vill du ut\u00f6ka dina n\u00e4sselrecept ytterligare s\u00e5 finns tips om<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/brannasslor-pesto-och-snabbfras\/\"> n\u00e4sselpesto i inl\u00e4gget h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e4sselpaj 2021 \u2013 varje v\u00e5r n\u00e4sselpaj och n\u00e4stan alltid i en uppdaterad version. I \u00e5r kommer den som en \u00f6verraskningspaj. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":8485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12],"tags":[603,43],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>V\u00e5rens n\u00e4sselpaj 2021 - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"N\u00e4sselpaj 2021 \u2013 varje v\u00e5r n\u00e4sselpaj och n\u00e4stan alltid i en uppdaterad version. 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