{"id":6122,"date":"2025-06-06T21:10:56","date_gmt":"2025-06-06T21:10:56","guid":{"rendered":"https:\/\/norddahl.org\/fjallabaksleidin\/?p=6122"},"modified":"2025-06-06T21:10:56","modified_gmt":"2025-06-06T21:10:56","slug":"geitaostapasta","status":"publish","type":"post","link":"https:\/\/norddahl.org\/fjallabaksleidin\/?p=6122","title":{"rendered":"Geitaostapasta"},"content":{"rendered":"\n

Af og til er Nadja* s\u00e9rstaklega \u00e1n\u00e6g\u00f0 me\u00f0 matinn og \u00fe\u00e1 reyni \u00e9g a\u00f0 n\u00f3tera hj\u00e1 m\u00e9r hva\u00f0 \u00e9g hafi gert.\u00a0Stundum er \u00fea\u00f0 jafn einfalt og a\u00f0 vista einhvern hlekk \u00e1 uppskrift \u00a0en ef \u00e9g var a\u00f0 kokka upp \u00far sj\u00e1lfum m\u00e9r er allt eins v\u00edst a\u00f0 \u00e9g gleymi hva\u00f0 \u00e9g ger\u00f0i. Pasta\u00f0 \u00ed kv\u00f6ld var s\u00e9rstaklega gott og \u00feess vegna ver\u00f0ur uppskriftinni haldi\u00f0 h\u00e9r til haga \u2013\u00a0til vi\u00f0mi\u00f0unar \u00ed framt\u00ed\u00f0inni. <\/p>\n\n\n\n

250 gr\u00f6mm ferskt tagliatelle
2 st\u00f3rir hv\u00edtlauksgeirar
1-2 msk \u00f3l\u00edfuol\u00eda
1-2 msk smj\u00f6r
8 \u00edslenskir \u201etropical\u201c t\u00f3matar (sirka kirsuberjat\u00f3matar)
H\u00e1lf geitaostalengja (svona me\u00f0 h\u00fa\u00f0 er betri)
Sirka h\u00e1lfur desil\u00edtri af hv\u00edtv\u00edni
L\u00edtil l\u00fakufylli af ferskri basiliku
Tv\u00f6 st\u00f3r egg
Salt og pipar (vel af pipar)<\/p>\n\n\n\n

    \n
  1. \u00c9g byrja\u00f0i \u00e1 a\u00f0 snei\u00f0a hv\u00edtlaukinn og steikja \u00ed g\u00f3\u00f0ri \u00f3l\u00edfuol\u00edu \u00e1 l\u00e1gum hita. <\/li>\n\n\n\n
  2. Pipra\u00f0i vel og salta\u00f0i. <\/li>\n\n\n\n
  3. \u00deegar \u00feetta var fari\u00f0 a\u00f0 ilma skar \u00e9g t\u00f3matana \u00ed fernt og setti \u00fe\u00e1 \u00fat \u00ed \u2013 h\u00e6kka\u00f0i hitann sm\u00e1 en g\u00e6tti \u00feess a\u00f0 brenna ekki hv\u00edtlaukinn. <\/li>\n\n\n\n
  4. Eftir sm\u00e1stund setti \u00e9g smj\u00f6ri\u00f0 \u00fat \u00ed og leyf\u00f0i \u00feessu a\u00f0 malla \u00fear til \u00fea\u00f0 var or\u00f0i\u00f0 svol\u00edti\u00f0 s\u00f3sa\u00f0. <\/li>\n\n\n\n
  5. \u00de\u00e1 brytja\u00f0i \u00e9g geitaostinn ni\u00f0ur og b\u00e6tti honum vi\u00f0 \u2013\u00a0l\u00e6kka\u00f0i hitann aftur. <\/li>\n\n\n\n
  6. Eftir 2-3 m\u00edn\u00fatur setti \u00e9g hv\u00edtv\u00edni\u00f0 \u00fat \u00ed og h\u00e6kka\u00f0i hitann \u00ed augnablik en l\u00e6kka\u00f0i svo aftur. <\/li>\n\n\n\n
  7. Hr\u00e6r\u00f0i eggin \u00ed sk\u00e1l. <\/li>\n\n\n\n
  8. Sau\u00f0 pasta\u00f0 \u00ed vel s\u00f6ltu vatni og geymdi l\u00edklega h\u00e1tt \u00ed tvo desil\u00edtra af vatninu. <\/li>\n\n\n\n
  9. Hellti restinni af vatninu af og setti pasta\u00f0 aftur \u00ed heitan pottinn. <\/li>\n\n\n\n
  10. B\u00e6tti eggjunum \u00fat \u00ed og hr\u00e6r\u00f0i vel svo eggi\u00f0 myndi eldast \u00e1n \u00feess a\u00f0 steikjast og h\u00fa\u00f0a pasta\u00f0. <\/li>\n\n\n\n
  11. Setti svo gumsi\u00f0 af p\u00f6nnunni \u00fat \u00ed pottinn og saxa\u00f0a basilikuna \u00fear \u00e1 eftir. <\/li>\n\n\n\n
  12. Vatni\u00f0 nota\u00f0i \u00e9g til a\u00f0 \u00feynna s\u00f3suna. \u00c9g h\u00e9lt \u00e9g myndi \u00ed mesta lagi nota 1 dl en \u00e9g enda\u00f0i \u00e1 a\u00f0 nota \u00fea\u00f0 allt. H\u00fan var ekki \u00feurr en n\u00e6st geymi \u00e9g meira. <\/li>\n<\/ol>\n\n\n\n

    Me\u00f0 \u00feessu bar \u00e9g fram hv\u00edtlauksbrau\u00f0 og aspas sem var jafn lengi \u00ed ofninum \u2013\u00a0kannski 10-15 m\u00edn\u00fatur. Aspasinn me\u00f0 \u00f3l\u00edfuol\u00edu, pipar, s\u00edtr\u00f3nu og parmesan. <\/p>\n\n\n\n

    * B\u00f6rnin voru sem sagt ekki heima. Annars hef\u00f0u \u00feau fengi\u00f0 a\u00f0 bor\u00f0a l\u00edka. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Af og til er Nadja* s\u00e9rstaklega \u00e1n\u00e6g\u00f0 me\u00f0 matinn og \u00fe\u00e1 reyni \u00e9g a\u00f0 n\u00f3tera hj\u00e1 m\u00e9r hva\u00f0 \u00e9g hafi gert.\u00a0Stundum er \u00fea\u00f0 jafn einfalt og a\u00f0 vista einhvern hlekk \u00e1 uppskrift \u00a0en ef \u00e9g var a\u00f0 kokka upp \u00far sj\u00e1lfum m\u00e9r er allt eins v\u00edst a\u00f0 \u00e9g gleymi hva\u00f0 \u00e9g ger\u00f0i. Pasta\u00f0 \u00ed kv\u00f6ld … Halda \u00e1fram a\u00f0 lesa: Geitaostapasta<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6122","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/posts\/6122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6122"}],"version-history":[{"count":1,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/posts\/6122\/revisions"}],"predecessor-version":[{"id":6123,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=\/wp\/v2\/posts\/6122\/revisions\/6123"}],"wp:attachment":[{"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/norddahl.org\/fjallabaksleidin\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}