{"id":4434,"date":"2021-04-10T21:17:00","date_gmt":"2021-04-10T20:17:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4434"},"modified":"2020-10-08T18:12:42","modified_gmt":"2020-10-08T17:12:42","slug":"cacio-e-pepe","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2021\/04\/10\/cacio-e-pepe\/","title":{"rendered":"Cacio e pepe"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50126251483\/in\/dateposted-public\/\" title=\"Cacio e pepe\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50126251483_50203c04e5_m.jpg\" width=\"240\" height=\"118\" alt=\"Cacio e pepe\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p class=\"wp-block-paragraph\">En fantastisk god og simpel ret, jeg f\u00f8rste gang fik lavet for mig p\u00e5 en restaurant i Toscana. F\u00f8rst derefter havde jeg for alvor smagt den rigtigt, og jagten gik ind p\u00e5 at f\u00e5 den lavet selv.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Efter en del fors\u00f8g, s\u00e5 er det lykkedes at f\u00e5 samlet en super god ret, der varmt kan anbefales som en super smagfuld, enkelt og god ret.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En af mine favoritter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 spsk sort peberkorn<\/li><li>100 gram spaghetti<\/li><li>30 gram pecorino ost<\/li><li>1\u00bd spsk olivenolie<\/li><li>2 tsk salt<\/li><li>vand<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kom spaghettien p\u00e5 en sautepande<\/li><li>H\u00e6ld vand over spaghettien s\u00e5 det lidt mere end d\u00e6kker<\/li><li>Tils\u00e6t salt til vandet<\/li><li>Kog spaghettien til den er 1\u00bd minut fra at v\u00e6re al-dente. I mellemtiden forts\u00e6ttes nedenfor.<\/li><li>Knus peberkornene i en morter<\/li><li>Varm en pande op p\u00e5 mellem (4\/9) varme<\/li><li>Kom olivenolien p\u00e5 panden<\/li><li>Kom peberkorne p\u00e5 panden og lad dem varme igennem<\/li><li>N\u00e5r pastaen er lidt f\u00f8r aldente kommes den over i panden med peberkornene. Pastaen skal ikke dr\u00e6nes<\/li><li>Kom en del af pastavandet over, s\u00e5 pastaen kan koges f\u00e6rdig (ca. 3 dl)<\/li><li>Riv osten over pastaen<\/li><li>Bland det hele godt rundt. Hvis saucen ikke er j\u00e6vnet, s\u00e5 tils\u00e6t lidt mere af pastavandet<\/li><li>Retten er nu klar. Serveres med lidt mere knust peber og ost<\/li><li>Velbekomme!<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En fantastisk god og simpel ret, jeg f\u00f8rste gang fik lavet for mig p\u00e5 en restaurant i Toscana. F\u00f8rst derefter havde jeg for alvor smagt den rigtigt, og jagten gik ind p\u00e5 at f\u00e5 den lavet selv. Efter en del fors\u00f8g, s\u00e5 er det lykkedes at f\u00e5 samlet en super god ret, der varmt kan &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2021\/04\/10\/cacio-e-pepe\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Cacio e pepe<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4434","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-19w","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4434"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4434\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}