{"id":15745,"date":"2014-03-30T13:22:54","date_gmt":"2014-03-30T10:22:54","guid":{"rendered":"https:\/\/daniscookings.com\/2014\/03\/30\/%d1%82%d0%b0%d0%bb%d0%b8%d0%b0%d1%82%d0%b5%d0%bb%d0%b5-%d1%81-%d0%bf%d1%83%d1%88%d0%b5%d0%bd%d0%b0-%d1%81%d1%8c%d0%be%d0%bc%d0%b3%d0%b0-%d0%b8-%d1%81%d0%bc%d0%b5%d1%82%d0%b0%d0%bd%d0%b0\/"},"modified":"2021-01-21T13:04:00","modified_gmt":"2021-01-21T10:04:00","slug":"tagliatelle-with-smoked-salmon-and-cream","status":"publish","type":"post","link":"https:\/\/daniscookings.com\/bg\/tagliatelle-with-smoked-salmon-and-cream\/","title":{"rendered":"\u0422\u0430\u043b\u0438\u0430\u0442\u0435\u043b\u0435 \u0441 \u043f\u0443\u0448\u0435\u043d\u0430 \u0441\u044c\u043e\u043c\u0433\u0430 \u0438 \u0441\u043c\u0435\u0442\u0430\u043d\u0430"},"content":{"rendered":"

\"\"<\/a><\/p>\n

 <\/span><\/span><\/p>\n

\"2014-02-23<\/a><\/p>\n

 <\/span><\/p>\n

\"2014-02-23<\/a><\/p>\n

 <\/span><\/h3>\n

Трябва да си призная, че всъщност не винаги съм обичала паста. Първите ми опити с паста (която се наричаше Макарони в добрите стари времена на моето детство) беше с масло и захар за закуска (точно така, със захар и много съжалявам за италианците, които четат това). Години по-късно опитах преварени спагети, плуващи в доматен-с-още-нещо сос, приличащи повече на яхния, отколкото на паста... Толкова е тъжно как многократното опитване на неправилно приготвена храна може да те накара да повярваш, че не харесваш този вид ядене...<\/span>
\nТака беше, докато не срещнах моята половинка, който откри за мен истинския свят на пастата. Открих колко по-добра е леко покрита със сос вместо, да плува в него. Открих, че всеки вид паста си има собствен чар и любими сосове; осъзнах, че „ал денте\" е предпочитаният ми начин на приготвянето й; опитах различни видове равиоли и се влюбих в тях. Има толкова много начини за приготвяне на паста, че на човек просто няма шанс да му омръзнат... на мен със сигурност никога не ми омръзват.<\/span>
\nЗа съжаление в моята страна все още не са много ресторантите, където се приготвя наистина хубава паста, въпреки че това не е никак сложно. Затова предпочитам да си я ям в домашни условия.<\/span>
\nДнешната рецепта приготвих за един неделен обяд. Много обичам сьомга, така че тази паста е истинско угощение за мен. Много лесно се приготвя, просто трябва да се внимава да не стане твърде тежка с добавяне на прекалено много сметана и зехтин.<\/span>
\nОсобено хубавото при нея е, че става за по-малко от ½ час.<\/span>
\nРецептата е за 2 -3 порции.<\/span><\/p>\n

\"2014-02-23<\/a><\/p>\n

Продукти:<\/span><\/em><\/strong>
\n100 г пушена сьомга, нарязана на парчета<\/span><\/em>
\n100 мл течна сметана<\/span><\/em>
\n3 с.л. зехтин<\/span><\/em>
\n½ глава лук, нарязана на дребно<\/span><\/em>
\n300 г талиателе <\/span><\/em>
\nСол<\/span><\/em>
\nСвеж магданоз<\/span><\/em><\/p>\n

Загрейте зехтина в голям тиган; добавете лука и го задушете за 3-4 минути, или докато омекне. Добавете сьомгата и сметаната и гответе за около 5 минути на не много силен огън. Махнете тигана от котлона и го оставете настрани.<\/span>
\nВ голяма тенджера с вряща солена вода сварете талиателето „ал денте\" (2-3 минути по-малко от времето за варене, отбелязано на кутията). Отцедете пастата, като оставите настрани 100 мл от водата, в която се е варила. Добавете я в тигана със сьомгата, заедно със запазената вода. Разбъркайте добре и гответе на слаб огън за още 2-3 минути.<\/span>
\nГарнирайте пастата с магданоз преди сервиране.<\/span><\/p>\n

\"2014-02-23<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Трябва да си призная, че всъщност не винаги съм обичала паста. Първите ми опити с паста (която се наричаше Макарони в добрите стари времена на моето детство) беше с масло и захар за закуска (точно така, със захар и много съжалявам за италианците, които четат това). Години по-късно опитах преварени спагети, плуващи […]<\/p>\n","protected":false},"author":1,"featured_media":15746,"menu_order":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1596],"tags":[1589,1588,1609,1567],"holidays":[],"class_list":["post-15745","post","type-post","status-publish","format-standard","has-post-thumbnail","category-lunch-dinner","tag-1589","tag-parsley","tag-salmon","tag-heavy-cream","entry"],"yoast_head":"\n\u0422\u0430\u043b\u0438\u0430\u0442\u0435\u043b\u0435 \u0441 \u043f\u0443\u0448\u0435\u043d\u0430 \u0441\u044c\u043e\u043c\u0433\u0430 \u0438 \u0441\u043c\u0435\u0442\u0430\u043d\u0430 - Dani's Cookings<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/daniscookings.com\/bg\/tagliatelle-with-smoked-salmon-and-cream\/\" \/>\n<meta property=\"og:locale\" content=\"bg_BG\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0422\u0430\u043b\u0438\u0430\u0442\u0435\u043b\u0435 \u0441 \u043f\u0443\u0448\u0435\u043d\u0430 \u0441\u044c\u043e\u043c\u0433\u0430 \u0438 \u0441\u043c\u0435\u0442\u0430\u043d\u0430 - Dani's Cookings\" \/>\n<meta property=\"og:description\" content=\"      Трябва да си призная, че всъщност не винаги съм обичала паста. Първите ми опити с паста (която се наричаше Макарони в добрите стари времена на моето детство) беше с масло и захар за закуска (точно така, със захар и много съжалявам за италианците, които четат това). 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