{"id":4161,"date":"2012-03-16T21:51:55","date_gmt":"2012-03-16T21:51:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4161"},"modified":"2012-03-16T21:51:55","modified_gmt":"2012-03-16T21:51:55","slug":"parmentiere","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/parmentiere\/","title":{"rendered":"Parmentiere"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Kartoffelp\u00fcree
\n1 Zwiebeln
\n8 Knoblauchzehen;evtl. weniger
\n60 g Butter; oder Margarine
\n400 g Fleisch
\n2 EL Tomatenmark
\nSalz
\n1 Spritzer Worcestershiresauce
\n2 EL Petersilie; gehackt
\nPilze; kleingeschnittene oder Oliven
\n50 g Emmentaler; gerieben<\/p>\n

Zubereitung<\/strong>
\nDas Kartoffelp\u00fcree zubereiten, Zwiebel und Knoblauch hacken und in der H\u00e4lfte des Fettes glasig d\u00fcnsten, leicht anr\u00f6sten. Mit dem kleingeschnittenen Fleisch vermischen und Tomatenmark, W\u00fcrze, Petersilie sowie die m\u00f6glicherweise vorhandenen Pilze und Oliven unterr\u00fchren. Vom Feuer ziehen.
\nMit 2\/3 des restlichen Fettes eine feuerfeste Form ausfetten. Die H\u00e4lfte des Kartoffelp\u00fcrees einf\u00fcllen, darauf die Fleischmasse verteilen. Mit restlichem P\u00fcree abdecken. Die Oberfl\u00e4che mit einer Gabel glattstreichen – die Zinken sollen ruhig Spuren hinterlassen, in denen sich sp\u00e4ter das darauf versammelte Fett sammeln kann. Mit geriebenen K\u00e4se und restlichem Fett in Fl\u00f6ckchen bestreuen und f\u00fcr 45 Minuten in den bis 200 Grad heissen Ofen schieben. Dabei soll eine einladende Kruste entstehen
\nTip: Man erkennt einen dunklen Streifen, der die Oberfl\u00e4che rundum durchzieht. Das ist eingekochte Tomatensauce, was ganz besonders gut schmeckt, wenn man keine Extra-Sauce zu dem Gericht bereiten will. In diesem Fall zieht man in die Oberfl\u00e4che vor dem Backen eine Rinne und giesst dort eine konzentrierte Tomatensauce (selbstgemachte oder Fertig- bzw. Instant-Produkt) hinein.
\nBeilage: Unbedingt ein frischer Blattsalat der Saison.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Kartoffelp\u00fcree 1 Zwiebeln 8 Knoblauchzehen;evtl. weniger 60 g Butter; oder Margarine 400 g Fleisch 2 EL Tomatenmark Salz 1 Spritzer Worcestershiresauce 2 EL Petersilie; gehackt Pilze; kleingeschnittene oder Oliven 50 g Emmentaler; gerieben Zubereitung Das Kartoffelp\u00fcree zubereiten, Zwiebel und Knoblauch hacken und in der H\u00e4lfte des Fettes glasig d\u00fcnsten, leicht anr\u00f6sten. Mit … <\/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":[6],"tags":[],"class_list":["post-4161","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","item-wrap"],"yoast_head":"\nParmentiere<\/title>\n<meta name=\"description\" content=\"- Parmentiere\" \/>\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\/parmentiere\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmentiere\" \/>\n<meta property=\"og:description\" content=\"- Parmentiere\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/parmentiere\/\" \/>\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=\"2012-03-16T21:51:55+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\\\/parmentiere\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Parmentiere\",\"datePublished\":\"2012-03-16T21:51:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/\"},\"wordCount\":216,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/\",\"name\":\"Parmentiere\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-16T21:51:55+00:00\",\"description\":\"- Parmentiere\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/16\\\/parmentiere\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Parmentiere\"}]},{\"@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 - 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