{"id":1926,"date":"2012-10-24T08:37:50","date_gmt":"2012-10-24T06:37:50","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=1926"},"modified":"2013-01-22T13:06:32","modified_gmt":"2013-01-22T12:06:32","slug":"cannelloni-ze-szpinakiem-i-ricotta","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/cannelloni-ze-szpinakiem-i-ricotta\/","title":{"rendered":"Nadziewamy rury. Cannelloni ze szpinakiem i ricott\u0105"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/cannelloni-ze-szpinakiem-i-ricotta-580x385.jpg\" alt=\"Cannelloni ze szpinakiem i ricott\u0105\" title=\"Cannelloni ze szpinakiem i ricott\u0105\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1902\" itemprop=\"image\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/cannelloni-ze-szpinakiem-i-ricotta-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/cannelloni-ze-szpinakiem-i-ricotta-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/cannelloni-ze-szpinakiem-i-ricotta.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"description\">Cannelloni zrobi\u0142am w ramach rehabilitacji. Za nieudane gnocchi dyniowe. Miejcie \u015bwiadomo\u015b\u0107, \u017ce i spod mojej r\u0119ki raz na jaki\u015b czas wychodz\u0105 gnioty. W przepisie by\u0142a dynia zamiast ziemniak\u00f3w. <!--more-->Ugotowali\u015bmy wi\u0119c dyni\u0119, dodali\u015bmy m\u0105k\u0119&#8230; Od razu jak zaczyna\u0142am zagniata\u0107, wiedzia\u0142am, \u017ce b\u0119dzie \u017ale, \u017ce co\u015b jest nie tak z ciastem. By\u0142o za rzadkie i m\u0105ka, dodawania partiami w coraz wi\u0119kszej ilo\u015bci, nie powodowa\u0142a, \u017ce zacz\u0119\u0142o chocia\u017c troch\u0119 odchodzi\u0107 od r\u0119ki. By\u0142o glutowatym gniotem, a \u017ce dynia nie ma skrobi jak ziemniak, podejrzewa\u0142am, \u017ce nici z pysznego obiadu. <\/span><\/p>\n<p><span itemprop=\"description\">Doda\u0142am do \u017c\u00f3\u0142tej masyciusy troch\u0119 grana padano i jedno jajko extra i zamiast kopytek zrobi\u0142am kluski k\u0142adzione &#8211; potworniaki. Kombinowa\u0142am, \u017ce je\u015bli co\u015b z nich b\u0119dzie, dam je na stron\u0119 jako porpozycj\u0119 na Halloween z has\u0142em: \u201eKto ulepi najbrzydszego potwora z ciasta\u201d. Kluchy wysz\u0142y ci\u0119\u017ckie, zakalcowate, ale przynajmniej sos  z gorgonzoli by\u0142 dobry. Dobrze \u017ce kole\u017canka, kt\u00f3r\u0105 zaprosi\u0142am musia\u0142a zmieni\u0107 plany, bo by\u0142aby sromota. Dlatego na drugi dzie\u0144 wybra\u0142am przepis prosty, w\u0142oski, kt\u00f3ry ZAWSZE wychodzi. Pyszne cannelloni, nadziewane szpinakiem i ricott\u0105, polane sosem pomidorowym. Wysz\u0142y i tym razem, czego dowodem by\u0142y odg\u0142osy  paszczowe wsp\u00f3\u0142biesiadnik\u00f3w.<\/span><\/p>\n<h2><span itemprop=\"name\">Cannelloni ze szpinakiem i ricott\u0105<\/span><\/h2>\n<p>Czas przygotowania: <meta itemprop=\"totalTime\" content=\"PT80M\"><strong>40 minut + 40 minut pieczenia<\/strong><\/p>\n<p><strong>Sk\u0142adniki dla trzech os\u00f3b<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">makaron cannelloni \u2013 du\u017ce rurki do nadziewania (starczy\u0142o mi farszu na 11 rurek)<\/li>\n<li itemprop=\"ingredients\">opakowanie sera ricotta 250 g (opcjonalnie polski twar\u00f3g)<\/li>\n<li itemprop=\"ingredients\">p\u0119czek \u015bwie\u017cego szpinaku, lub 400 g mro\u017conego w li\u015bciach<\/li>\n<li itemprop=\"ingredients\">100 g tartego parmezanu lub grana padano<\/li>\n<li itemprop=\"ingredients\">jajko<\/li>\n<li itemprop=\"ingredients\">2 z\u0105bki czosnku<\/li>\n<li itemprop=\"ingredients\">ga\u0142ka muszkato\u0142owa, najlepiej starta tu\u017c przed dodaniem do farszu<\/li>\n<li itemprop=\"ingredients\">s\u00f3l i pieprz<\/li>\n<li itemprop=\"ingredients\"><a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/gnocchi-szpinakowe\/\">sos pomidorowy<\/a> z dw\u00f3ch puszek pelati, lub 800 ml przecieru niezag\u0119szczonego<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/smazony-szpinak-580x385.jpg\" alt=\"sma\u017cony szpinak\" title=\"sma\u017cony szpinak\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1903\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/smazony-szpinak-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/smazony-szpinak-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/smazony-szpinak.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Szpinak myjemy dok\u0142adnie, obrywamy ogonki. Na patelni\u0119 wlewamy olej, lub dajemy 30 g mas\u0142a, dodajemy zmia\u017cd\u017cony lub wyci\u015bni\u0119ty czosnek, a gdy si\u0119 podsma\u017cy, wk\u0142adamy szpinak. Sma\u017cymy go dos\u0142ownie 3 minuty, \u017ceby lekko odparowa\u0142, ale nie zmieni\u0142 koloru. Odstawiamy do lekkiego przestygni\u0119cia. W\u0142\u0105czamy piekarnik na 180 stopni. Robimy <a href=\"https:\/\/nowybufet.pl\/wielkapysznosc\/gnocchi-szpinakowe\/\">sos pomidorowy<\/a>.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/sos-pomidorowy-580x416.jpg\" alt=\"sos pomidorowy\" title=\"sos pomidorowy\" width=\"580\" height=\"416\" class=\"aligncenter size-medium wp-image-1904\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/sos-pomidorowy-580x416.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/sos-pomidorowy-1024x735.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/sos-pomidorowy.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Do miski wk\u0142adamy ricott\u0119, wbijamy jajko, dodajemy posiekany drobno szpinak i gar\u015b\u0107 parmezanu. Doprawiamy ga\u0142k\u0105, sol\u0105 i pieprzem. Nadziewamy cannelloni, mi najwygodniej by\u0142o to robi\u0107 widelcem. Smarujemy ma\u0142\u0105 blaszk\u0119 t\u0142uszczem, wlewamy sos na dno, uk\u0142adamy cannelloni ciasno obok siebie i wylewamy reszt\u0119 sosu na rurki, \u017ceby je dok\u0142adnie przykry\u0142.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/szpinak-z-ricotta-580x385.jpg\" alt=\"szpinak z ricotta\" title=\"szpinak z ricotta\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1905\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/szpinak-z-ricotta-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/szpinak-z-ricotta-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/szpinak-z-ricotta.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Wstawiamy do piekarnika pod przykryciem z folii aluminiowej na 30 minut. Na ostatnie 10 minut zdejmujemy foli\u0119 i posypujemy ca\u0142o\u015b\u0107 parmezanem. Po 10 minutach sprawdzamy, czy cannelloni s\u0105 ju\u017c zupe\u0142nie mi\u0119kkie, je\u015bli s\u0105 to wyjmujemy, nak\u0142adamy na talerze i jeszcze sypiemy parmezanem, je\u015bli nam zosta\u0142.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/surowe-cannelloni-ze-szpinakiem-i-ricotta-580x385.jpg\" alt=\"surowe cannelloni ze szpinakiem i ricotta\" title=\"surowe cannelloni ze szpinakiem i ricotta\" width=\"580\" height=\"385\" class=\"aligncenter size-medium wp-image-1906\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/surowe-cannelloni-ze-szpinakiem-i-ricotta-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/surowe-cannelloni-ze-szpinakiem-i-ricotta-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2012\/10\/surowe-cannelloni-ze-szpinakiem-i-ricotta.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"recipeInstructions\">Wskaz\u00f3wka: mo\u017cna wcze\u015bniej podgotowa\u0107 makaron przez 3\u20134 minuty, ale wtedy nadziewa si\u0119 trudniej. Za to piecze o 20 minut kr\u00f3cej. No ale gar\u00f3w jest wi\u0119cej do mycia. Dlatego wyb\u00f3r pozostawiam Wam.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cannelloni zrobi\u0142am w ramach rehabilitacji. Za nieudane gnocchi dyniowe. Miejcie \u015bwiadomo\u015b\u0107, \u017ce i spod mojej r\u0119ki raz na jaki\u015b czas [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1902,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","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":"","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":[11],"tags":[],"class_list":["post-1926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-makarony"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1926"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=1926"}],"version-history":[{"count":0,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/1926\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/1902"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=1926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=1926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=1926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}