{"id":2625,"date":"2023-03-05T17:40:48","date_gmt":"2023-03-05T17:40:48","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2625"},"modified":"2023-03-05T17:40:48","modified_gmt":"2023-03-05T17:40:48","slug":"smoked-salmon-and-comte-cheese-straws","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/smoked-salmon-and-comte-cheese-straws\/","title":{"rendered":"Przeplatane W\u0119dzonym \u0141ososiem Paluszki z Ciasta Francuskiego"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">Wspania\u0142a propozycja do podania podczas godziny<em> aperitivo<\/em>, szczeg\u00f3lnie gdy\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">zapiekane paluszki b\u0119d\u0105 jeszcze ciep\u0142e.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Ddobrym zamiennikiem sera Comte jest Parmezan lub Cheddar.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Na 4 osoby:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">jedno opakowanie kupnego ciasta francuskiego (najlepiej o kszta\u0142cie prostok\u0105ta)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">cienkie plastry w\u0119dzonego \u0142ososia, 100 g<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">niewielka gar\u015b\u0107 startego sera Comte (lub Parmezanu)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 \u017c\u00f3\u0142tko<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">m\u0105ka do posypania<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">czarny pieprz <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Nagrzej piekarnik do 180 C (opcja z nawiewem).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Rozwi\u0144 i rozwa\u0142kuj lekko ciasto na posypanej m\u0105k\u0105 powierzchni (do grubo\u015bci oko\u0142o 2-3 mm).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Posmaruj \u017c\u00f3\u0142tkiem ciasto i u\u0142\u00f3\u017c na nim zgrabnie plastry \u0142ososia.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Posyp wierzch prawie ca\u0142\u0105 ilo\u015bci\u0105 sera oraz dopraw niewielk\u0105 ilo\u015bci\u0105 czarnego pieprzu.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pokr\u00f3j tak przygotowane ciasto ostrym no\u017cem na plastry o szeroko\u015bci 2 cm. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Uformuj z plastr\u00f3w zawijane paluszki: przytrzymaj oba ko\u0144ce ka\u017cdego plastra a nast\u0119pnie zwijaj je w przeciwnym kierunku.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prze\u0142\u00f3\u017c zawini\u0119te paluszki na blach\u0119 wy\u0142o\u017con\u0105 papierem do pieczenia.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pozostaw pomi\u0119dzy nimi 2 cm odst\u0119p.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Posyp reszt\u0105 startego sera i piecz przez oko\u0142o 12 minut, lub a\u017c do uzyskania z\u0142otego koloru. <\/span><\/p>\n<p class=\"p2\">\n","protected":false},"excerpt":{"rendered":"<p>Wspania\u0142a propozycja do podania podczas godziny aperitivo, szczeg\u00f3lnie gdy\u00a0 zapiekane paluszki b\u0119d\u0105 jeszcze ciep\u0142e. Ddobrym zamiennikiem sera Comte jest Parmezan lub Cheddar. Na 4 osoby: jedno opakowanie kupnego ciasta francuskiego (najlepiej o kszta\u0142cie prostok\u0105ta) cienkie plastry w\u0119dzonego \u0142ososia, 100 g niewielka gar\u015b\u0107 startego sera Comte (lub Parmezanu) 1 \u017c\u00f3\u0142tko m\u0105ka do posypania czarny pieprz Nagrzej &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/smoked-salmon-and-comte-cheese-straws\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Przeplatane W\u0119dzonym \u0141ososiem Paluszki z Ciasta Francuskiego&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[299,300],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2625"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2625"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2625\/revisions"}],"predecessor-version":[{"id":2628,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2625\/revisions\/2628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2626"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}