{"id":40931,"date":"2025-08-13T15:07:29","date_gmt":"2025-08-13T13:07:29","guid":{"rendered":"https:\/\/deepseareporter.dev.phosdev.se\/?p=40931"},"modified":"2025-11-21T21:12:24","modified_gmt":"2025-11-21T20:12:24","slug":"pizzabullar-med-tangpesto","status":"publish","type":"post","link":"https:\/\/deepseareporter.dev.phosdev.se\/sv\/pizzabullar-med-tangpesto\/","title":{"rendered":"Pizzabullar med t\u00e5ngpesto"},"content":{"rendered":"\n

Pesto med t\u00e5ng \u00e4r ett bra s\u00e4tt att f\u00e5 in alger i kosten. H\u00e4r anv\u00e4nds den som fyllning i pizzabullar som passar lika bra p\u00e5 utflykt som p\u00e5 kalas.<\/strong><\/p>\n\n\n\n

28 stycken | 2 timmar<\/p>\n\n\n\n

Ingredienser<\/h2>\n\n\n\n

Pesto<\/h2>\n\n\n\n

2 dl solrosfr\u00f6n<\/p>\n\n\n\n

1 kruka f\u00e4rsk basilika<\/p>\n\n\n\n

50 g riven ost, g\u00e4rna lagrad<\/p>\n\n\n\n

2 vitl\u00f6ksklyftor<\/p>\n\n\n\n

1 msk \u00e4ppelcidervin\u00e4ger<\/p>\n\n\n\n

5 g (ca 1 dl) torkad havssallat (bl\u00f6tl\u00e4gg i 1 dl vatten)<\/p>\n\n\n\n

1 dl olivolja<\/p>\n\n\n\n

1 tsk salt<\/p>\n\n\n\n

Pizzabullar<\/h2>\n\n\n\n

5 dl mj\u00f6lk<\/p>\n\n\n\n

50 g sm\u00e4lt sm\u00f6r (eller 0,5 dl rapsolja)<\/p>\n\n\n\n

30 g f\u00e4rsk j\u00e4st<\/p>\n\n\n\n

1 tsk salt<\/p>\n\n\n\n

3 msk sockert\u00e5ngsflingor<\/p>\n\n\n\n

ca 12 dl vetemj\u00f6l<\/p>\n\n\n\n

2 uppvispade \u00e4gg<\/p>\n\n\n\n

Torkad oregano<\/p>\n\n\n\n

Solrosfr\u00f6n<\/p>\n\n\n\n

Riven ost<\/p>\n\n\n\n

G\u00f6r s\u00e5 h\u00e4r<\/h2>\n\n\n\n

Pesto<\/h2>\n\n\n\n

1. S\u00e4tt ugnen p\u00e5 175 grader.<\/p>\n\n\n\n

2. Rosta solrosfr\u00f6na p\u00e5 en pl\u00e5t i ugnen i ca 15 min tills de \u00e4r gyllenbruna.<\/p>\n\n\n\n

3. L\u00e4gg havssallaten i bl\u00f6t i vatten ca 5 min. Sk\u00e4r den sedan i lite mindre bitar.<\/p>\n\n\n\n

4. Sk\u00e4r basilikan i mindre bitar.<\/p>\n\n\n\n

5. L\u00e4gg fr\u00f6n, havssallat, basilika, vitl\u00f6ksklyftor, ost, 1\/2 tsk salt och \u00e4ppelcidervin\u00e4ger i en mixer och blanda till en sl\u00e4t smet. Tills\u00e4tt d\u00e4refter oljan och mixa tills allt \u00e4r blandat. Smaka av. Tills\u00e4tt mer salt om du tycker att det beh\u00f6vs.<\/p>\n\n\n\n

Pizzabullar<\/h2>\n\n\n\n

1. V\u00e4rm mj\u00f6lken s\u00e5 att den blir fingervarm (37 grader).<\/p>\n\n\n\n

2. Smula ner j\u00e4sten i mj\u00f6lken och blanda s\u00e5 att det l\u00f6ser sig.<\/p>\n\n\n\n

3. Blanda i t\u00e5ngflingorna s\u00e5 att de hinner bl\u00f6ta upp sig i degv\u00e4tskan.<\/p>\n\n\n\n

4. Sm\u00e4lt sm\u00f6ret.<\/p>\n\n\n\n

5. Blanda det sm\u00e4lta sm\u00f6ret, salt och 10 dl av mj\u00f6let i degv\u00e4tskan.<\/p>\n\n\n\n

6. Kn\u00e5da degen sl\u00e4t, g\u00e4rna i en degblandare. Om degen k\u00e4nns f\u00f6r l\u00f6s s\u00e5 tills\u00e4tt mer mj\u00f6l tills den inte klibbar.<\/p>\n\n\n\n

7. L\u00e5t degen j\u00e4sa i 45 min i rumstemperatur.<\/p>\n\n\n\n

8. H\u00e4ll ut degen p\u00e5 en mj\u00f6lad b\u00e4nk. Dela den i fyra lika stora bitar.<\/p>\n\n\n\n

9. Kavla ut en bit i taget till en rektangul\u00e4r platta och bred p\u00e5 ett lager pesto.<\/p>\n\n\n\n

10. Rulla ihop plattan och sk\u00e4r 2\u20133 cm tjocka skivor av rullen.<\/p>\n\n\n\n

11. L\u00e4gg upp bullarna p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper eller i bullformar.<\/p>\n\n\n\n

12.  L\u00e5t bullarna j\u00e4sa 30 min.<\/p>\n\n\n\n

13. V\u00e4rm under tiden ugnen till 200 grader.<\/p>\n\n\n\n

14.  Pensla de f\u00e4rdigj\u00e4sta bullarna med uppvispat \u00e4gg.<\/p>\n\n\n\n

15.  Str\u00f6 \u00f6ver lite torkad oregano, solrosfr\u00f6n och riven ost.<\/p>\n\n\n\n

16.  Gr\u00e4dda bullarna mitt i ugnen i 10\u201315 min tills de har en fin f\u00e4rg.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Omslagsbild<\/strong>: Arkivfoto<\/p>\n\n\n\n

<\/p>\n\n\n\n

Om Havsbondens kokbok<\/strong>: Receptsamlingen har tagits fram av Centrum f\u00f6r hav och samh\u00e4lle med st\u00f6d av Formas och Fakulteten f\u00f6r naturvetenskap och teknik vid G\u00f6teborgs universitet. Recepten \u00e4r skapade av Karolina Martinson och fotograferade av Carolin Freiholtz.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pesto med t\u00e5ng \u00e4r ett bra s\u00e4tt att f\u00e5 in alger i kosten. H\u00e4r anv\u00e4nds den som fyllning i pizzabullar som passar lika bra p\u00e5 utflykt som p\u00e5 kalas.<\/p>\n","protected":false},"author":4,"featured_media":42018,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[3559,917],"class_list":["post-40931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ovrigt","tag-mat-fran-havet","tag-tang-2"],"acf":[],"yoast_head":"\nPizzabullar med t\u00e5ngpesto - Deep Sea Reporter<\/title>\n<meta name=\"description\" content=\"Pesto med t\u00e5ng \u00e4r ett bra s\u00e4tt att f\u00e5 in alger i kosten. 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