{"id":1313,"date":"2016-12-04T16:08:18","date_gmt":"2016-12-04T16:08:18","guid":{"rendered":"http:\/\/jensand.dk\/wordpress\/?page_id=1313"},"modified":"2016-12-04T16:32:17","modified_gmt":"2016-12-04T16:32:17","slug":"osso-buco","status":"publish","type":"page","link":"https:\/\/jensand.dk\/wordpress\/basisopskrifter\/simreretter\/osso-buco\/","title":{"rendered":"Osso Buco"},"content":{"rendered":"<ul>\n<li><span class=\"recipe-ingredients__unit-amount\">9 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\"><span class=\"recipe-ingredients__ingredient-instruction\">kalveskank, 2-3 cm tykke<\/span><\/span>\n<p><div id=\"attachment_1164\" style=\"width: 310px\" class=\"wp-caption alignnone\"><img aria-describedby=\"caption-attachment-1164\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-1164 size-medium\" src=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2016\/10\/Osso-Buco-300x225.jpg\" alt=\"osso-buco\" width=\"300\" height=\"225\" srcset=\"https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2016\/10\/Osso-Buco-300x225.jpg 300w, https:\/\/jensand.dk\/wordpress\/wp-content\/uploads\/2016\/10\/Osso-Buco-1024x769.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-1164\" class=\"wp-caption-text\">Eget foto<\/p><\/div><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">2 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">l\u00f8g, store<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">4-5 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">fed hvidl\u00f8g<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">3 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">guler\u00f8dder<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">0,5 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">selleri<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">2 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">st\u00e6ngler blegselleri<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">2 d\u00e5ser <\/span><span class=\"recipe-ingredients__ingredient-instruction\">fl\u00e5ede tomater<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">100 g <\/span><span class=\"recipe-ingredients__ingredient-instruction\">koncentreret tomatpure<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">3 dl <\/span><span class=\"recipe-ingredients__ingredient-instruction\">t\u00f8r hvidvin<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">7-8 dl <\/span><span class=\"recipe-ingredients__ingredient-instruction\">oksebouillon<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">3 spsk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">olivenolie<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">4-5 spsk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">hvedemel<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">2 tsk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">salt<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">1 knivspids <\/span><span class=\"recipe-ingredients__ingredient-instruction\">peber<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">1 dl <\/span><span class=\"recipe-ingredients__ingredient-instruction\">persille<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">3-4 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">fed hvidl\u00f8g<\/span><\/li>\n<li><span class=\"recipe-ingredients__unit-amount\">1 stk. <\/span><span class=\"recipe-ingredients__ingredient-instruction\">citron, uspr\u00f8<\/span><span class=\"recipe-ingredients__ingredient-instruction\">jtet<\/span><\/li>\n<\/ul>\n<section class=\"dr-page-recipe recipe section\">\n<div class=\"row\">\n<div class=\"recipe-instructions col-xs-12 col-sm-8\">\n<section class=\"section\">\n<div>\n<ol>\n<li>Steg k\u00f8det:<br \/>\nVend stykkerne af kalveskank i mel blandet med salt og rigeligt peber og brun dem i gryden i en p\u00e6n slat olivenolie. Det m\u00e5 g\u00f8res ad flere omgange, da man ikke f\u00e5r plads til hele holdet p\u00e5 en gang. Et lille fif: Jeg klipper mine skiver et par steder i kanten, s\u00e5 undg\u00e5r jeg, at de \u201dkr\u00f8ller op\u201d ved m\u00f8det med den varme olie. S\u00e6t k\u00f8det til side efter bruningen.<\/li>\n<li>Steg l\u00f8g og hvidl\u00f8g:<br \/>\nL\u00f8g samt hvidl\u00f8g hakkes relativt fint og klares i gryden i resten af olien. Det kan v\u00e6re n\u00f8dvendigt at tils\u00e6tte lidt mere. Imens dette sker, hakkes guler\u00f8dder, selleri og blegselleri ogs\u00e5 temmelig fint. Denne operation foretager jeg ved hj\u00e6lp af hakkeforsatsen til min stavblender, da det er ret besv\u00e6rligt at hakke guler\u00f8dder og selleri i h\u00e5nden.<\/li>\n<li>Put alt i gryden:<br \/>\nAlle de hakkede gr\u00f8ntsager kommes ned til l\u00f8gene og sauteres igennem. S\u00e5 kommes hvidvin, fl\u00e5ede tomater og tomatpur\u00e9 ved. De fl\u00e5ede tomater m\u00e5 godt moses lidt ud i gryden. S\u00e5 fordeles k\u00f8dstykkerne i gryden. De m\u00e5 godt ligge i lag, men s\u00f8rg for at der er gr\u00f8ntsager i bunden og p\u00e5 toppen. H\u00e6ld bouillon p\u00e5 til k\u00f8det lige er d\u00e6kket.<\/li>\n<li>Nu skal retten simre og n\u00e6sten klare sig selv:<br \/>\nS\u00e5 skrues der helt ned for blusset, og man l\u00e6gger l\u00e5g p\u00e5. Retten simrer i mindst 2 \u00bd time, eller til k\u00f8det er smeltende m\u00f8rt. Det kan godt v\u00e6re n\u00f8dvendigt at r\u00f8re et par gange undervejs, s\u00e5 intet br\u00e6nder fast i bunden, men g\u00f8r det med venlig h\u00e5nd, s\u00e5 ossobuco\u2019erne ikke g\u00e5r i stykker.<\/li>\n<li>G\u00f8r gremolata klar:<br \/>\nGremolataen er ganske enkel: Hak persille og hvidl\u00f8g fint. Riv skallen af citronen og bland det hele godt. Serv\u00e9r i en sk\u00e5l, og lad g\u00e6sterne drysse en skefuld eller to p\u00e5 deres portion.<\/li>\n<\/ol>\n<p>TIP:<\/p>\n<ul>\n<li>Ossobuco et italiensk og betyder noget i retning af ben med hul i, fordi k\u00f8det jo sidder p\u00e5 et stykke ben, hvor der er et hul i, som gemmer p\u00e5 marven.<\/li>\n<li>Det er min erfaring at \u00e9n ossobuco per person er lige i underkanten, mens to kan v\u00e6re for meget. Jeg regner derfor med halvanden. S\u00e5 m\u00e5 g\u00e6sterne hugge om, hvem der skal have marven i dele-bucoen.<\/li>\n<li>Traditionelt serverer man en risotto til denne ret, men hvis man synes, det bliver lige lovlig bastant, kan man erstatte den med safran-ris &#8211; almindelige l\u00f8se ris kogt i tynd bouillon tilsat et nip safran. Husk det evige forhold mellem ris og v\u00e6de: 2 kopper ris til 3 kopper vand.<\/li>\n<\/ul>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"section\"><\/section>\n<div class=\"section recipe-collection\">\n<h3>OPSKRIFTEN FINDES I SAMLINGEN<\/h3>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>9 stk. kalveskank, 2-3 cm tykke 2 stk. l\u00f8g, store 4-5 stk. fed hvidl\u00f8g 3 stk. guler\u00f8dder 0,5 stk. selleri 2 stk. st\u00e6ngler blegselleri 2 d\u00e5ser fl\u00e5ede tomater 100 g koncentreret tomatpure 3 dl t\u00f8r hvidvin 7-8 dl oksebouillon 3 spsk. olivenolie 4-5 spsk. hvedemel 2 tsk. salt 1 knivspids peber 1 dl persille 3-4 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1308,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_links_to":"","_links_to_target":""},"acf":[],"_links":{"self":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/pages\/1313"}],"collection":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/comments?post=1313"}],"version-history":[{"count":6,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/pages\/1313\/revisions"}],"predecessor-version":[{"id":1319,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/pages\/1313\/revisions\/1319"}],"up":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/pages\/1308"}],"wp:attachment":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/media?parent=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}