{"id":2007,"date":"2020-12-17T23:38:00","date_gmt":"2020-12-17T20:38:00","guid":{"rendered":"https:\/\/prelive.paulasarekanno.com\/?post_type=recipe&p=2007"},"modified":"2025-10-30T23:44:21","modified_gmt":"2025-10-30T20:44:21","slug":"lihtne-pardi-confit","status":"publish","type":"recipe","link":"https:\/\/prelive.paulasarekanno.com\/et\/recipe\/lihtne-pardi-confit\/","title":{"rendered":"Lihtne pardi confit"},"content":{"rendered":"

Pardi confit<\/em> on vana retsept, mille algseks eesm\u00e4rgiks oli liha rasvas pikki kuid s\u00e4ilitada. Viimane k\u00f5lab laisale perenaisele lausa imeliselt \u2013 keedad aga suure potit\u00e4ie koibi valmis ja pistad rasva seisma. Kui k\u00f5ht t\u00fchjaks l\u00e4heb, t\u00f5stad rasvast koiva pannile praadima ja ongi valmis! \u00dcliv\u00e4ikese vaevaga saad justkui v\u00f5luv\u00e4el gurmee-\u00f5htus\u00f6\u00f6gi, k\u00f5lab ju h\u00e4sti?<\/p>\n\n\n\n

Minu esialgne huvi confit\u2019i<\/em> tegemise vastu tekkis m\u00f5ni aasta tagasi ning siis sai l\u00e4bi proovitud  erinevaid p\u00f5nevaid versioone \u2013 k\u00fcll erinevate marjadega, erinevate \u00fcrtidega ja muu p\u00f5nevaga. K\u00f5ikidest megaretseptidest hoolimata sain aga maailma parimat pardi confit\u2019i<\/em> ootusp\u00e4raselt Prantsusmaal Saint-Emilion\u2019is kohalikul laadal \u2013 papptaldrikult, olematu hinnaga ja nutma ajavalt hea. Peale seda, kui olin kondid ka puhtaks lakkunud, seadsin sammud pardi-kaupmehe juurde ning k\u00fcsisin retsepti. Onu vaatas mind \u00fcsnagi segaduses n\u00e4oga, et mis retsepti sa tahad? Kiites tema imehead parti, proovisin siis veelkord selgitada, et noh kuidas see ikkagi nii maitsev tuli, mis maitseaineid, \u00fcrte ja muud te siia siis panite? Onu kehitas \u00f5lgu, et midagi ei pannud \u2013 sool, pipar, rasv ja part. Ja t\u00e4pselt nii lihtne see tegelikult ongi.<\/p>\n\n\n\n

Sellest inspireerituna j\u00f5udsin tagasi alguspunkti, et too\u00a0confit\u2019i<\/em>\u00a0tegemine ei pea teps mitte nii keeruline olema nagu paljud retseptid seda serveerivad. Sest sisuliselt on ikkagi tegu lihtsalt rasvas hautatud pardiga, mille naha hiljem pannil kr\u00f5bedaks praed. Jah \u2013 kui on aega, ei tee paha pardi eelnev marineerimine, aga selle aja puudumisel ei maksa toidutegu pooleli j\u00e4tta. T\u00e4iesti hea pardi saab ka siis, kui visata k\u00f5ik maitseained, rasv ja part \u00fches koos patta. Nii ma siis j\u00f5ulumen\u00fc\u00fc jaoks tegingi ja panin kirja m\u00f5nev\u00f5rra lihtsustatud retsepti Pere ja Kodu 2018. aasta detsembrinumbri Perek\u00f6\u00f6gi jaoks. T\u00f5dema peab, et siia sai ikkagi sisse ka muud peale soola ja pipra. Nimelt panin mina pohli, aga soovitan proovida ka kadakamarju. Kadakamarjad annavad m\u00f5nusa meki aga tegelikult n\u00e4evad lihtsalt taldrikul head v\u00e4lja\u00a0Aga eks iga kokkaja otsustab ise \u2013 nagu prantslastel kombeks, on part hea ka pelgalt soola ja pipraga omas rasvas!<\/p>","protected":false},"excerpt":{"rendered":"

Ei ole vist maitsvamat pardi k\u00fcpsetamise viisi kui confit. Lisaks on ta oma peene nime t\u00f5ttu omamoodi peolaua kuningas ja toob kindlasti kokkajale kiidus\u00f5nad.<\/p>","protected":false},"author":3,"featured_media":2008,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[70,71,39],"recipe-cuisine":[],"recipe-cooking-method":[72],"recipe-tag":[212,57,32,44],"recipe-key":[79,78,83],"recipe-badge":[217,62,69],"recipe-dietary":[],"class_list":["post-2007","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-louna","recipe-course-ohtusook","recipe-course-peod","recipe-cooking-method-ahjuroad","recipe-tag-gluteenivaba","recipe-tag-joulud","recipe-tag-laktoosivaba","recipe-tag-lihtne","recipe-key-gluteenivaba","recipe-key-laktoosivaba","recipe-key-lastele","recipe-badge-joulud-et","recipe-badge-klassika","recipe-badge-nadalavahetuseks","latest_post"],"yoast_head":"\nLihtne pardi confit - Paula S\u00e4rekanno<\/title>\n<meta name=\"description\" content=\"Ei ole vist maitsvamat pardi k\u00fcpsetamise viisi kui confit. 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