{"id":4157,"date":"2012-03-16T21:29:00","date_gmt":"2012-03-16T21:29:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4157"},"modified":"2012-03-16T21:29:00","modified_gmt":"2012-03-16T21:29:00","slug":"pasta-e-fagioli-nudeln-mit-bohnen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","title":{"rendered":"Pasta e fagioli (Nudeln mit Bohnen)"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Weisse Bohnen, getrocknet oder bunte Burlottibohnen
\n150 g R\u00e4ucherspeck, durchwachsen
\n1 Zwiebel
\n1 Karotte
\n1 Stange Bleichsellerie
\n2 Knoblauchzehen
\n500 g Tomaten; aus der Dose
\n3 EL Oliven\u00f6l
\nSalz
\nPfeffer
\n300 g H\u00f6rnchen
\nParmesank\u00e4se<\/p>\n

Zubereitung<\/strong>
\nDie Bohnen \u00fcber Nacht einweichen. Fast gar kochen, am besten im Dampftopf.
\nDen Speck in W\u00fcrfel, die gesch\u00e4lte Zwiebel, die Karotte und den Sellerie in feine Scheiben schneiden. Die Knoblauchzehen sch\u00e4len und zerdr\u00fccken. Die Tomaten grob zerteilen.
\nIn einer grossen Kasserole, die man auch zu Tisch bringen kann, das \u00d6l heiss werden lassen, Zuerst den Speck anbraten, dann in dem Fett die Zwiebel. Die Karotte und den Sellerie 10 Minuten r\u00f6sten. Die Tomaten mit dem Saft dazugeben, mit Salz und Pfeffer w\u00fcrzen. Zugedeckt 30 min leicht kochen lassen.
\nDie Bohnen abseihen, dabei etwas Kochwasser auffangen und zu dem Tomatensugo geben. Gut umr\u00fchren und bei milder Hitze eindicken lassen. Inzwischen die Teigwaren al dente kochen, abgiessen und unter das Bohnengem\u00fcse mischen. Zugedeckt 5 Minuten ziehen lassen.
\nBei Tisch den geriebenem Parmesank\u00e4se und die Pfefferm\u00fchle bereitstellen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Weisse Bohnen, getrocknet oder bunte Burlottibohnen 150 g R\u00e4ucherspeck, durchwachsen 1 Zwiebel 1 Karotte 1 Stange Bleichsellerie 2 Knoblauchzehen 500 g Tomaten; aus der Dose 3 EL Oliven\u00f6l Salz Pfeffer 300 g H\u00f6rnchen Parmesank\u00e4se Zubereitung Die Bohnen \u00fcber Nacht einweichen. Fast gar kochen, am besten im Dampftopf. Den Speck in W\u00fcrfel, die … <\/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":[18,127],"tags":[78,9],"class_list":["post-4157","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-pizza-und-co","tag-bohnen","tag-nudeln","item-wrap"],"yoast_head":"\nPasta e fagioli (Nudeln mit Bohnen)<\/title>\n<meta name=\"description\" content=\"- Pasta e fagioli (Nudeln mit Bohnen)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta e fagioli (Nudeln mit Bohnen)\" \/>\n<meta property=\"og:description\" content=\"- Pasta e fagioli (Nudeln mit Bohnen)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-16T21:29:00+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pasta e fagioli (Nudeln mit Bohnen)\",\"datePublished\":\"2012-03-16T21:29:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/\"},\"wordCount\":180,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bohnen\",\"Nudeln\"],\"articleSection\":[\"Gem\u00fcse & Obst\",\"Pizza und Co.\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/\",\"name\":\"Pasta e fagioli (Nudeln mit Bohnen)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-16T21:29:00+00:00\",\"description\":\"- Pasta e fagioli (Nudeln mit Bohnen)\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/pasta-e-fagioli-nudeln-mit-bohnen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pasta e fagioli (Nudeln mit Bohnen)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pasta e fagioli (Nudeln mit Bohnen)","description":"- Pasta e fagioli (Nudeln mit Bohnen)","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","og_locale":"de_DE","og_type":"article","og_title":"Pasta e fagioli (Nudeln mit Bohnen)","og_description":"- Pasta e fagioli (Nudeln mit Bohnen)","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-03-16T21:29:00+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Pasta e fagioli (Nudeln mit Bohnen)","datePublished":"2012-03-16T21:29:00+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/"},"wordCount":180,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Bohnen","Nudeln"],"articleSection":["Gem\u00fcse & Obst","Pizza und Co."],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","name":"Pasta e fagioli (Nudeln mit Bohnen)","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-03-16T21:29:00+00:00","description":"- Pasta e fagioli (Nudeln mit Bohnen)","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Pasta e fagioli (Nudeln mit Bohnen)"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-153","jetpack-related-posts":[{"id":5375,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammcassoulet-castelnaudary\/","url_meta":{"origin":4157,"position":0},"title":"Lammcassoulet ‚Castelnaudary‘","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 200 g Wei\u00dfe Bohnen; \u00fcber Nacht in kaltem Wasser eingeweicht 1 Bouquet garni; Zwiebel, Sellerie, Karotte 1 Knoblauchzehe 100 g Speckschwarte, unger\u00e4uchert - blanchiert 1,5 l Wasser 150 g Magerspeck 1 Knoblauchwurst oder 1 Zungenwurst 150 g Spickspeck - d\u00fcnn geschnitten 50 g Wei\u00dfbrot, ohne Kruste, gerieben Lammragout 600\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2869,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet-a-la-toulousaine\/","url_meta":{"origin":4157,"position":1},"title":"Cassoulet a la toulousaine","author":"Steffen","date":"9. Oktober 2011","format":false,"excerpt":"Zutaten 1 kg Weisse Perlbohnenkerne 1 Karotte; klein geschnitten 1 Zwiebel; gehackt 1 Knoblauchzehe; gehackt G\u00e4nseschmalz 1 Kr\u00e4uterb\u00fcndel 2 G\u00e4nsekeulen, eingelegt 600 g Lammrippenst\u00fcck 350 g Frische Toulouser Wurst - grobe Schweinswurst Zubereitung Bohnenkerne \u00fcber Nacht einweichen, dann in kaltes, UNGESALZENES Wasser geben, aufkochen und absch\u00e4umen. Die kleingeschnittene Karotte, Zwiebel\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5393,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammruecken-a-la-palozen\/","url_meta":{"origin":4157,"position":2},"title":"Lammr\u00fccken a la Palozen","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 3200 g Lammr\u00fccken 8 Eier Salz, schwarzer Pfeffer 16 Knoblauchzehen 4 Gr\u00fcne Paprikaschote 8 TL Paprika, edels\u00fcss 2 TL Rosmarin 8 Fr\u00fchlingszwiebeln 4 Bund Petersilie 8 Zwiebeln 4 Tomaten 8 gro\u00dfe Karotten; halbiert 8 Weisse R\u00fcbchen 16 Scheiben durchwachsenen R\u00e4ucherspeck 1 l Wasser 400 g Butter 16 Scheiben Weisskohl\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":816,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/hackbraten-meat-loaf\/","url_meta":{"origin":4157,"position":3},"title":"Hackbraten – Meat Loaf","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 80 g Selleriestange 70 g Karotte 1 Zweig Basilikum 1 kleine Zwiebel 1 Knoblauchzehe 1 EL Kapern 1 Ei 2 Tranchen Bratspeck; je 15 g 800 g Hackfleisch (halb und halb) 5 EL Paniermehl 2 EL Halbrahm 2 EL Milder Paprika 2 EL Hot Ketchup 1 Tl Tabasco 1\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5621,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/15\/picula-dcaval-pferdehackfleisch-in-rotwein\/","url_meta":{"origin":4157,"position":4},"title":"Picula d’caval, Pferdehackfleisch in Rotwein","author":"Steffen","date":"15. M\u00e4rz 2014","format":false,"excerpt":"Zutaten 2 EL Butter 1 Karotte 1 Zwiebel 1 Stange Sellerie 1 Knoblauchzehe 1 Lorbeerblatt Salz Pfeffer 600 g Hackfleisch vom Pferd 200 ml trockener Rotwein 200 g Tomatenp\u00fcree 1 Gelbe Paprikaschote Zubereitung F\u00fcr die Picula nimmt man die weniger edlen Teile vom Pferd, weswegen sie meist mit Hackfleisch zubereitet\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3525,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fitness-kefir-salat-mit-schafskase\/","url_meta":{"origin":4157,"position":5},"title":"Fitness-Kefir-Salat mit Schafsk\u00e4se","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Zutaten 150 g Knollensellerie 2 Karotten (\u00e0 100 g) 150 g Wei\u00dfkohl 150 g gr\u00fcne Bohnen 150 ml Gem\u00fcsebr\u00fche 2 Tomaten (\u00e0 80 g) 1\/2 Gurke (150 g) 24 g Luzernensprossen (Alfalfa) 80 g Schafsk\u00e4se 200 ml Kefir, 1,5 % Fett 1 TL Distel\u00f6l (5 ml) 3 EL Obstessig (\u00e0\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\/4157","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=4157"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4157\/revisions"}],"predecessor-version":[{"id":4158,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4157\/revisions\/4158"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}