{"id":26955,"date":"2022-11-08T17:01:20","date_gmt":"2022-11-08T16:01:20","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/ravioli-med-rotselleri-och-hasselnotter-svampbuljong-sotad-lok-tryffel\/"},"modified":"2022-12-22T14:22:16","modified_gmt":"2022-12-22T13:22:16","slug":"ravioli-med-rotselleri-och-hasselnotter-svampbuljong-sotad-lok-tryffel","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recept\/ravioli-med-rotselleri-och-hasselnotter-svampbuljong-sotad-lok-tryffel\/","title":{"rendered":"Ravioli med rotselleri och hasseln\u00f6tter, svampbuljong, sotad l\u00f6k &#038; tryffel"},"content":{"rendered":"<p>En fin kombination av pasta, selleri, hasseln\u00f6tter, l\u00f6k och tryffel. Vad som kanske \u00e4r lite oortodoxt i en strikt italiensk mening n\u00e4r det g\u00e4ller pasta \u00e4r att fylla raviolin med selleri, ost och hasseln\u00f6tter. Men det blir f\u00f6rv\u00e5nansv\u00e4rt gott, troligen skulle \u00e4ven den mest inbitna italienare kunna bli \u00f6vertygad. Almn\u00e4s tegel i receptet \u00e4r en smakrik h\u00e5rdost, det g\u00e5r givetvis bra att ers\u00e4tta den.<\/p>\n<p>Receptet \u00e4r ber\u00e4knat f\u00f6r 10 som del av en st\u00f6rre meny, men passar till 4 personer i en mer gener\u00f6s servering!<\/p>\n<p><strong>Pastadeg till ravioli<br \/>\n<\/strong><\/p>\n<ul>\n<li>90 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Durumvete<\/li>\n<li>90 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vetemj\u00f6l<\/li>\n<li>1 tsk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomatvatten<\/li>\n<li>2 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4gg<\/li>\n<li>2 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00c4ggula<\/li>\n<\/ul>\n<p>Blanda alla ingredienser i degblandaren och mixa till en j\u00e4mn deg. L\u00e4gg degen i vacuump\u00e5se och f\u00f6rslut. L\u00e5t vila i kylen i minst 30 min.<\/p>\n<p><strong>Svampbuljong\u00a0 <\/strong><strong><br \/>\n<\/strong><\/p>\n<ul>\n<li>600 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champinjoner<\/li>\n<li>2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Schalottenl\u00f6kar<\/li>\n<li>2 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6ksklyftor<\/li>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vatten<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermenterad Karl-Johansvamp<\/li>\n<\/ul>\n<p>Dela svampen och l\u00f6ken i grova bitar, svetta dem p\u00e5 l\u00e5g v\u00e4rme i tryckkokare. Tills\u00e4tt n\u00e5gra nypor salt och h\u00e4ll p\u00e5 vattnet. S\u00e4tt p\u00e5 locket p\u00e5 tryckkokaren och l\u00e5t koka i ca. 45 minuter. Sila av buljongen och smaka av med fermenterad Karl-Johansvamp och salt. Koka ned vid behov. Torka all svamp som blir \u00f6ver fr\u00e5n koket!<\/p>\n<p><strong>Rotselleriskivor <\/strong><\/p>\n<ul>\n<li>1 kg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rotselleri<\/li>\n<\/ul>\n<p>Skala rotsellerin och hyvla enligt instruktion p\u00e5 mandolin. Spara allt puts fr\u00e5n rotsellerin till senare. L\u00e4gg ut rotselleriskivorna p\u00e5 en duk i portioner och salta. \u00c5nga i ugnen i ca 7 minuter p\u00e5 100\u00b0C \u00e5nga.<\/p>\n<p><strong>Fyllning till ravioli<\/strong><\/p>\n<ul>\n<li>Alla rester fr\u00e5n rotsellerin<\/li>\n<li>300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Matolja<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almn\u00e4s Tegel<\/li>\n<li>70 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hasseln\u00f6tter<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 Svamppulver<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt &amp; Peppar<\/li>\n<\/ul>\n<p>L\u00e4gg ner alla rotsellerirester i en kastrull tillsammans oljan. Koka rotsellerin i oljan tills den \u00e4r mjuk, sila av och mixa rotsellerin med lite av oljan och kallt vatten till en sl\u00e4t kr\u00e4m. Hacka n\u00f6tterna och riv ner osten i rotsellerikr\u00e4men. Smaka av med svamppulver, salt och peppar<\/p>\n<p><strong>Bakade, syrade l\u00f6kar<\/strong><\/p>\n<ul>\n<li>13 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 P\u00e4rll\u00f6kar<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sm\u00f6r Arla\u00ae<\/li>\n<li>2 msk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Socker<\/li>\n<li>3 msk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagnevin\u00e4ger<\/li>\n<li>3 kvistar \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Timjan<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Skala l\u00f6karna och dela dem p\u00e5 mitten. Sm\u00e4lt sm\u00f6r tillsammans med socker, vin\u00e4ger, timjan och salt. L\u00e4gg ner l\u00f6karna tillsammans med sm\u00f6rlagen i en vacuump\u00e5se och f\u00f6rslut. Baka l\u00f6karna i ugnen p\u00e5 100\u00b0C \u00e5nga i ca 7 minuter. Ta ut l\u00f6karna ur p\u00e5sen och br\u00e4nn ytorna med gasbr\u00e4nnare.<\/p>\n<p><strong>Timjan-och Rosmarinolja <\/strong><\/p>\n<ul>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rosmarin<\/li>\n<li>20 g\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Timjan<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Matolja<\/li>\n<\/ul>\n<p>L\u00e4gg ner timjan, rosmarin och olja i en mixerkanna och mixa alla ingredienser i ca 5 minuter. Sila av.<\/p>\n<p><strong>Pastaknyten<\/strong><\/p>\n<ul>\n<li>1 st\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pastadeg<\/li>\n<li>1 st \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fyllning<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vitl\u00f6k, sm\u00f6r och salvia till servering<\/li>\n<\/ul>\n<p>Kavla ut pastadegen p\u00e5 pastamaskin till \u00f6nskad tjocklek. Stansa ut degen och klicka p\u00e5 fyllningen. Vik pastan till ravioli enligt instruktion. L\u00e4gg raviolin p\u00e5 en mj\u00f6lad pl\u00e5t och l\u00e5t torka cirka 40 min.<\/p>\n<p><strong>Garnering<\/strong><\/p>\n<ul>\n<li>15 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tryffel<\/li>\n<li>1 ask \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tagetesblommor<\/li>\n<\/ul>\n","protected":false},"featured_media":25754,"template":"","recipe_category":[],"course":[217,218],"season":[],"class_list":["post-26955","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-pasta","course-vegetariskt"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ravioli med rotselleri och hasseln\u00f6tter, svampbuljong, sotad l\u00f6k &amp; tryffel - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Ravioli med rotselleri och hasseln\u00f6tter, svampbuljong, sotad l\u00f6k &amp; 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