{"id":3763,"date":"2012-01-05T08:53:04","date_gmt":"2012-01-05T07:53:04","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=3763"},"modified":"2012-01-05T08:53:04","modified_gmt":"2012-01-05T07:53:04","slug":"brodgratang-pa-den-sista-julskinkan","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/brodgratang-pa-den-sista-julskinkan\/","title":{"rendered":"Br\u00f6dgrat\u00e4ng p\u00e5 den sista julskinkan"},"content":{"rendered":"
\"\"<\/a>
Br\u00f6dgrat\u00e4ng -- en delikatess, och en restslukare! Foto: Magnus Aronson<\/figcaption><\/figure>\n

Anna Lind Lewin \u00e4r en av de stora auktoriteterna n\u00e4r det g\u00e4ller att ta vara p\u00e5 maten — hennes bok Fattiga riddare och andra k\u00f6kshj\u00e4ltar<\/em> <\/a>\u00e4r full av goda tips. Till Fester med rester<\/em> <\/a>bj\u00f6d hon p\u00e5 den h\u00e4r br\u00f6dgrat\u00e4ngen, som passar alldeles utm\u00e4rkt nu efter helgerna n\u00e4r n\u00e5gra \u00f6verblivna\u00a0skivor av julskinkan kanske finns i frysen. (Men jag m\u00e5ste avsl\u00f6ja att grat\u00e4ngen p\u00e5 bilden \u00e4r helt vegetarisk — f\u00f6r det fungerar ocks\u00e5 alldeles utm\u00e4rkt att laga den s\u00e5!)<\/p>\n

”Den h\u00e4r r\u00e4tten f\u00e5r man ofta i franska Alperna, serverad tillsammans med en knaprig sallad, och den \u00e4r en personlig favorit”, skriver Anna. ”Br\u00f6dgrat\u00e4ng kallas ibland f\u00f6r br\u00f6dpudding och kan fyllas med m\u00e5nga goda saker f\u00f6rutom br\u00f6d, mj\u00f6lk och \u00e4gg. G\u00f6rs ocks\u00e5 s\u00f6t, till exempel med russin och vetebr\u00f6d, och serveras som efterr\u00e4tt.”\u00a0<\/p>\n

Ugn: 175 \u00ba, ca 30 + 10 minuter<\/p>\n

1 l br\u00f6dt\u00e4rningar, ca 2 x2 cm
\n2 dl vitt vin
\n3 \u00e4gg
\n1\u00bd dl mj\u00f6lk
\n1\u00bd dl gr\u00e4dde eller cr\u00e8me fra\u00eeche
\n\u00bd tsk svartpeppar
\n\u00bd tsk vitpeppar
\n\u00bc tsk r\u00f6tt chilipulver
\n\u00bd\u20131 tsk salt
\n\u00bd r\u00f6d paprika
\n1 gul l\u00f6k
\n5 skivor skinka (r\u00f6kt, kokt eller lufttorkad)
\n2 dl v\u00e4llagrad riven ost<\/p>\n

Sk\u00e4r br\u00f6det i t\u00e4rningar eller ta fram infrusna br\u00f6dt\u00e4rningar ur frysen. L\u00e4gg dem att sv\u00e4lla i vinet. Vispa under tiden ihop \u00e4ggen, mj\u00f6lken och gr\u00e4dden till en smet. Tills\u00e4tt peppar, chilipulver och salt.<\/p>\n

Skiva paprika och l\u00f6k och mjukstek den i en stekpanna. Strimla skinkan och tills\u00e4tt i pannan. Riv osten eller ta fram f\u00e4rdigriven ur frysen.<\/p>\n

Sm\u00f6rj en ugnsfast form d\u00e4r allt ryms med marginal (grat\u00e4ngen stiger lite i ugnen).<\/p>\n

Blanda br\u00f6dt\u00e4rningarna, som nu har sugit \u00e5t sig vinet, med \u00e4ggsmeten. Krydda. H\u00e4ll h\u00e4lften av denna blandning i formen. L\u00e4gg paprika, l\u00f6k och skinka i ett lager ovanp\u00e5, fyll p\u00e5 med en tredjedel av osten. L\u00e4gg i resten av br\u00f6d- och \u00e4ggsmeten och toppa med resten av osten.<\/p>\n

Gratinera i 175 grader i ugnen under folie i ungef\u00e4r en halvtimme, ta av folien och gratinera i ytterligare tio minuter s\u00e5 att allt f\u00e5r fin f\u00e4rg och god skorpa.<\/p>\n

Servera grat\u00e4ngen med finskuren r\u00e5kostsallad och en god vin\u00e4grett.<\/p>\n","protected":false},"excerpt":{"rendered":"

Anna Lind Lewin \u00e4r en av de stora auktoriteterna n\u00e4r det g\u00e4ller att ta vara p\u00e5 maten — hennes bok Fattiga riddare och andra k\u00f6kshj\u00e4ltar \u00e4r full av goda tips. Till Fester med rester bj\u00f6d hon p\u00e5 den h\u00e4r br\u00f6dgrat\u00e4ngen, som passar alldeles utm\u00e4rkt nu efter helgerna n\u00e4r n\u00e5gra \u00f6verblivna\u00a0skivor av julskinkan kanske finns i…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[340,348,1],"tags":[],"class_list":["post-3763","post","type-post","status-publish","format-standard","hentry","category-forresten","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3763"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=3763"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3763\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=3763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=3763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=3763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}