{"id":2874,"date":"2011-10-14T19:50:50","date_gmt":"2011-10-14T19:50:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2874"},"modified":"2011-10-14T19:50:50","modified_gmt":"2011-10-14T19:50:50","slug":"castellana-di-peperoni-gefullte-peperoni-sandwiches","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/14\/castellana-di-peperoni-gefullte-peperoni-sandwiches\/","title":{"rendered":"Castellana di Peperoni (Gef\u00fcllte Peperoni-Sandwiches)"},"content":{"rendered":"

Zutaten<\/strong>
\n4 gro\u00dfe Paprikaschoten
\n4 Scheiben Prosciutto; d\u00fcnne Scheiben
\n4 Scheiben Fontina; d\u00fcnne Scheiben
\nOliven\u00f6l zum Bestreichen<\/p>\n

Zubereitung<\/strong>
\nDen Backofen auf 200 Grad vorheizen.
\nDie ganzen Paprikaschoten im Ofen oder unter dem Grill r\u00f6sten, bis die Haut angebrannt und das Innere weich ist. Aus dem Ofen nehmen.
\nEin Backblech mit Folie auslegen. Die Paprika etwas abk\u00fchlen lassen, dann der L\u00e4nge nach halbieren. Stengel und Haut entfernen, dann die Samen herauskratzen.
\nJe eine Scheibe Prosciutto und Fontina in eine H\u00e4lfte jeder Paprika geben und mit der anderen H\u00e4lfte zudecken. Mit Oliven\u00f6l einreiben und auf das Backblech setzen. Auf mittlerer Schiene im Ofen garen, bis der K\u00e4se geschmolzen und die Paprika wieder durchgew\u00e4rmt ist. Heiss oder warm servieren.<\/p>\n

Ein besonderes Aroma erhalten die Paprikaschoten auf dem Holzkohlengrill.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 gro\u00dfe Paprikaschoten 4 Scheiben Prosciutto; d\u00fcnne Scheiben 4 Scheiben Fontina; d\u00fcnne Scheiben Oliven\u00f6l zum Bestreichen Zubereitung Den Backofen auf 200 Grad vorheizen. Die ganzen Paprikaschoten im Ofen oder unter dem Grill r\u00f6sten, bis die Haut angebrannt und das Innere weich ist. Aus dem Ofen nehmen. Ein Backblech mit Folie auslegen. Die Paprika etwas … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,33,39],"tags":[208,432],"class_list":["post-2874","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-grill","category-snack","tag-paprika","tag-sandwich","item-wrap"],"yoast_head":"\nCastellana 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Dezember 2011","format":false,"excerpt":"Zutaten 200 g wei\u00dfer Thunfisch aus der Dose (original wird dieser Saltat mit in Scheiben geschnittenem oder zerpfl\u00fccktem Klippfisch zubereitet) 6 kernlose Orangen, gesch\u00e4lt, in d\u00fcnne Scheiben geschnitten 8-10 Fr\u00fchlingszwiebeln, in d\u00fcnne Scheiben geschnitten 50 g entsteinte, gehackte, gr\u00fcne spanische Oliven 5 EL Oliven\u00f6l 1 EL Weinessig 1 Gro\u00dfe Knoblauchzehe,\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2874"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2874\/revisions"}],"predecessor-version":[{"id":2875,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2874\/revisions\/2875"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}