{"id":2344,"date":"2017-06-17T21:48:00","date_gmt":"2017-06-17T18:48:00","guid":{"rendered":"https:\/\/paulasarekanno.com\/?post_type=recipe&p=2344"},"modified":"2026-05-17T22:00:27","modified_gmt":"2026-05-17T19:00:27","slug":"vurtsikas-hakklihapitsa","status":"publish","type":"recipe","link":"https:\/\/paulasarekanno.com\/et\/recipe\/vurtsikas-hakklihapitsa\/","title":{"rendered":"V\u00fcrtsikas hakklihapitsa"},"content":{"rendered":"

Ma olen millegi p\u00e4rast alati arvanud, et oliivid on t\u00e4iskasvanud inimeste toit. Ja noh, et kui mulle kunagi oliivid maitsema hakkavad ju see siis on m\u00e4rk sellest, et olen ka l\u00f5puks suureks saanud. Igatahes siiani olen r\u00f5\u00f5msalt olnud \u201cv\u00e4ike\u201d, sest oliivid \u00fcldiselt minu taldrikule ei j\u00f5ua. Mingil kummalisel p\u00f5hjusel aga j\u00f5udis mu k\u00fclmikusse purk oliive, Solarise toidupoest ilusa sildiga Rioverde, n\u00e4gi igatahes peen ja uhke v\u00e4lja. Ei teagi n\u00fc\u00fcd, on see siis hea v\u00f5i halb, aga tundub, et selle purgi avamisega sain ma kohe t\u00fckk maad vanemaks vist, sest igatahes olid need mu elu esimesed oliivid, mis mulle maitsesid. Kuidas see laul oligi, mida Getter Jaani laulis, et \u201cme k\u00f5ik j\u00e4\u00e4me vanaks\u2026\u201d v\u00f5i midagi sellist.<\/p>\n\n\n\n

\u00dcheskoos selle purgiga kolisid mu kappi ka tema s\u00f5brad. Purk kappareid, p\u00e4rlsibulaid ja jube v\u00fcrtsikaid t\u0161illisid. J\u00e4rjestusest \u00fctleks, et mu lemmikud olid need sibulad (oi-kui-head need selle pitsa peal on!). T\u0161illid vist \u00f5ige pisut \u00fcle v\u00f5lli teravad aga samas, kui need ei oleks teravad poleks need ju ka \u00f5iged t\u0161illid, v\u00f5i mis? Igatahes, juba esmakordselt purke silmitsedes hakkas mu peas veerema \u00fche m\u00f5nusa pitsa idee. Et mis oleks kui paneks \u00fche pitsa peale kokku hunniku marineeritud head kraami? Lugesin purke, mis ma lugesin, aga marinaadi koostisest tavap\u00e4rast suhkrut nimekirjast ei leidnud. Seega oli meie \u00fchine kodutee juba sellega otsustatud.<\/p>\n\n\n\n

M\u00f5ttest koorus v\u00e4lja veits v\u00fcrtsikas hakklihapitsa. Kuna marineeritud kraamil on \u00fcldiselt tugev maitse, siis seekord ma hakkliha v\u00e4ga palju ei maitsestanudki \u2013 lihtsalt \u00fcks k\u00fc\u00fcslauguk\u00fc\u00fcs ja veidi soola-pipart. Tomatikaste sai klassikaline ning loomulikult k\u00f5ige peale m\u00f5nusalt juustu. Et pitsa tummisust tasakaalustada, puistasin l\u00f5pus peale ka veidi v\u00e4rsket rukolat. Rukolal on selline m\u00f5nus terav maitse, seega sobib \u00fclej\u00e4\u00e4nud pitsa olemusega h\u00e4sti kokku, ent samas tasakaalustab liha loomulikku rasvasust.<\/p>\n\n\n\n

Muide, rukolaga juhtus t\u00e4na \u00fcks tore nali. Olin heal s\u00f5brannal k\u00fclas, kes k\u00e4is aias tee sisse piparm\u00fcnti toomas ning tuppa tulles pistis mulle n\u00e4ppu paar rukola vart. \u201cN\u00e4e, oma aia rukola!\u201d Mina siis naiivselt v\u00f5tsin ja hakkasin otsast n\u00e4rima. Sain umbes kaks korda kr\u00f5mpsutada kui k\u00f5rvust purskas tossu v\u00e4lja \u2013 jeesus kui terav rukola see oli.\u00a0Mille peale Ulla muidugi hakkas naerma, et \u201cnjah, ma rohkem kasutan seda maitseainena imev\u00e4he. Ta meil selline v\u00e4ngem kraam!\u201d Igatahes t\u00f5staks ta v\u00e4nguse poolest samale tasemele nagu need marineeritud t\u0161illid v\u00f5i P\u00f5ltsamaa sinep.<\/p>\n\n\n\n

Aga asugem asja juurde: pitsa ise on p\u00e4ris lihtne. Aega v\u00f5ttis ehk umbes 40 minutit v\u00f5i nii. Koostisainete nimekiri k\u00fcll pikk, aga \u00e4ra karda, t\u00e4itsa tehtav v\u00e4rk <\/p>","protected":false},"excerpt":{"rendered":"

Maitsev ja veidi v\u00fcrtsikas hakklihapitsa v\u00e4rske rukkola, klassikalise tomatikastme, oliivide, kapparite ja sibulaga<\/p>","protected":false},"author":3,"featured_media":2345,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wp_convertkit_post_meta":{"form":"-1","landing_page":"0","tag":"0","restrict_content":"0"}},"recipe-course":[70,71,29],"recipe-cuisine":[],"recipe-cooking-method":[72],"recipe-tag":[32,44,34],"recipe-key":[79,78],"recipe-badge":[62,69],"recipe-dietary":[],"class_list":["post-2344","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-louna","recipe-course-ohtusook","recipe-course-vahepala","recipe-cooking-method-ahjuroad","recipe-tag-laktoosivaba","recipe-tag-lihtne","recipe-tag-suhkruvaba","recipe-key-gluteenivaba","recipe-key-laktoosivaba","recipe-badge-klassika","recipe-badge-nadalavahetuseks","latest_post"],"yoast_head":"\nV\u00fcrtsikas hakklihapitsa - Paula S\u00e4rekanno<\/title>\n<meta name=\"description\" content=\"Maitsev ja veidi v\u00fcrtsikas hakklihapitsa v\u00e4rske rukkola, klassikalise tomatikastme, oliivide, kapparite ja sibulaga\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/paulasarekanno.com\/et\/recipe\/vurtsikas-hakklihapitsa\/\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00fcrtsikas hakklihapitsa - 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