{"id":2479,"date":"2020-05-05T12:33:34","date_gmt":"2020-05-05T10:33:34","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=2479"},"modified":"2020-06-24T12:06:54","modified_gmt":"2020-06-24T10:06:54","slug":"bolonske-spagety-a-la-hugo","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/bolonske-spagety-a-la-hugo\/","title":{"rendered":"BOLO\u0145AS SPAGETI a la Hugo"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2640″ img_size=”full” alignment=”center”][vc_column_text]Vienk\u0101r\u0161i, \u0101tri, p\u0101rbaud\u012bti, ir \u201cm\u0146am\u201d!
\nT\u0101 nav ori\u0123in\u0101la recepte, es to nedaudz redi\u0123\u0113ju Hugo gaum\u0113. Bet garant\u0113ju, ka jums t\u0101 patiks. Turkl\u0101t, vienm\u0113r gatavoju m\u0113rci pavair\u0101k, lai var\u0113tu da\u013cu atlikt sald\u0113tav\u0101.<\/p>\n

\n

Sast\u0101vda\u013cas:
\n\ud83d\udc4d<\/span><\/span>1 vid\u0113ja lieluma s\u012bpols
\n\ud83d\udc4d<\/span><\/span>Augu e\u013c\u013ca
\n\ud83d\udc4d<\/span><\/span>1 mazs selerijas gabali\u0146\u0161 (apm\u0113ram 50 gr.)
\n\ud83d\udc4d<\/span><\/span>1 vid\u0113ja lieluma burk\u0101ns
\n\ud83d\udc4d<\/span><\/span>1 liela k\u0101rba sasmalcin\u0101tu tom\u0101tu konservos (aptuveni 800 gr)
\n\ud83d\udc4d<\/span><\/span>1 kg maltas liellopu ga\u013cas (v\u0113lams 2 x maltas)
\n\ud83d\udc4d<\/span><\/span>Oregano
\n\ud83d\udc4d<\/span><\/span>Malti melnie pipari
\n\ud83d\udc4d<\/span><\/span>2 \u0137iploku daivi\u0146as
\n\ud83d\udc4d<\/span><\/span>1 t\u0113jkarote s\u0101ls
\n\ud83d\udc4d<\/span><\/span>2 \u0113damkarotes medus
\n\ud83d\udc4d<\/span><\/span>1 maz\u0101 k\u0101rbi\u0146a konserv\u0113tu s\u0113\u0146u, jau sa\u0161\u0137\u0113l\u0113tas
\n\ud83d\udc4d<\/span><\/span>Parmesan vai cits cietais siers p\u0101rkais\u012b\u0161anai
\n\ud83d\udc4d<\/span><\/span>Italian spageti (lab\u0101k Barilla z\u012bmola)<\/p>\n

Pagatavo\u0161ana:<\/p>\n

1. Apcepam smalki sagrieztu s\u012bpolu e\u013c\u013c\u0101. Pievienojam smalki sagrieztu seleriju un burk\u0101nu.
\n2. Kad pamats ir apcepies, pievienojam malto ga\u013cu un cepam min. 10. Pak\u0101peniski pievienojam nedaudz maltos piparus, s\u0101li un s\u0113nes.
\n3. \u012asi pirms ga\u013cas apcep\u0161an\u0101s, pievienojam 2 izspiestas \u0137iploku daivi\u0146as, oregano (p\u0113c j\u016bsu v\u0113lm\u0113m) un visu p\u0101rlejam ar sasmalcin\u0101tajiem tom\u0101tiem, pievienojam maks. 100ml \u016bdens. Ja m\u0113rce liekas par biezu, pievienojam v\u0113l sasmalcin\u0101tos tom\u0101tus, bet ne \u016bdeni.
\n4. Visu saut\u0113jam zem v\u0101ka min.30. Pirms gatav\u012bbas, pievieno 2 \u0113damkarotes medus un \u013cauj v\u0113l saut\u0113ties 5 min\u016btes.<\/p>\n

Ori\u0123in\u0101laj\u0101 recept\u0113 teikts, ka m\u0113rce j\u0101saut\u0113 4 stundas, ta\u010du tas \u0161\u0137iet mu\u013c\u0137\u012bgi. Jebkur\u0101 gad\u012bjum\u0101, k\u0101du dienu do\u0161u jums ori\u0123in\u0101lo recepti, bet p\u0113c ilggad\u012bgas pieredzes, es un mani \u201cdi\u0113tas uzraugi\u201d \u0161o recepti izbaud\u0101m visvair\u0101k.<\/p>\n

Nov\u0101ram spageti s\u0101ls\u016bden\u012b (uzmanieties, ne piln\u012bb\u0101 l\u012bdz gatav\u012bbai, bet \u201ea la dente\u201d) vai jebkura cita veida makaronus, un pasniedzam ar pagatavoto m\u0113rci. Visbeidzot, neaizmirstam p\u0101rkais\u012bt sieru. Da\u017eas svaig\u0101s bazilika lapas, iepriecin\u0101s j\u016bsu acis un pie\u0161\u0137irs it\u0101lisku temperamentu.
\nSpageti iesaku pasniegt ar d\u0101rze\u0146u sal\u0101tiem “a la Hugo”, kura recepti atrad\u012bsit n\u0101kamaj\u0101 rakst\u0101.
\nLai labi gar\u0161o un ir “m\u0146am”!<\/span><\/span>
\nTavs Hugo<\/p>\n<\/div>\n

[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2637″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2638″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_single_image image=”2639″ img_size=”full” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2640″ img_size=”full” alignment=”center”][vc_column_text]Vienk\u0101r\u0161i, \u0101tri, p\u0101rbaud\u012bti, ir \u201cm\u0146am\u201d! T\u0101 nav ori\u0123in\u0101la recepte, es to nedaudz redi\u0123\u0113ju Hugo gaum\u0113. Bet garant\u0113ju, ka jums t\u0101 patiks. Turkl\u0101t, vienm\u0113r gatavoju m\u0113rci pavair\u0101k, lai var\u0113tu da\u013cu atlikt sald\u0113tav\u0101. Sast\u0101vda\u013cas: \ud83d\udc4d1 vid\u0113ja lieluma s\u012bpols \ud83d\udc4dAugu e\u013c\u013ca \ud83d\udc4d1 mazs selerijas gabali\u0146\u0161 (apm\u0113ram 50 gr.) \ud83d\udc4d1 vid\u0113ja lieluma burk\u0101ns \ud83d\udc4d1 liela k\u0101rba…<\/p>\n","protected":false},"author":2,"featured_media":2480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,7],"tags":[],"class_list":["post-2479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-masite-jedla","category-recepty","category-10","category-7","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=2479"}],"version-history":[{"count":6,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2479\/revisions"}],"predecessor-version":[{"id":2848,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/2479\/revisions\/2848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/2480"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=2479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=2479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=2479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}