{"id":4906,"date":"2013-01-19T19:21:06","date_gmt":"2013-01-19T19:21:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4906"},"modified":"2013-01-19T19:21:06","modified_gmt":"2013-01-19T19:21:06","slug":"gefullte-gurken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/19\/gefullte-gurken\/","title":{"rendered":"Gef\u00fcllte Gurken"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Gurken (in etwa 5 bis 6 cm lange St\u00fccke geschnitten und jeweils fast bis auf den Grund z. B. mit dem Apfelausstecher ausgeh\u00f6hlt)
\n150 g Kalbsbr\u00e4t
\n3 EL Semmelbr\u00f6sel
\nMuskatnuss
\nPfeffer
\nSalz
\n1 Messerspitze Thymian,getrocknet
\n1 Messerspitze Piment
\nOliven\u00f6l
\n1 TL Zucker
\n1 EL Tomatenmark
\n4 Tomaten (geh\u00e4utet und in Viertel geschnitten)
\n1 Schalotte, gehackt<\/p>\n

Zubereitung<\/strong>
\nIn hei\u00dfem Oliven\u00f6l die Zwiebeln glasig werden lassen. Zucker darin karamellisieren lassen, Tomatenmark darunter r\u00fchren bis eine Creme entsteht.
\nDie Tomaten beif\u00fcgen und das Ganze ca. 20 Minuten k\u00f6cheln lassen. In der Zwischenzeit die Schalotte mit dem Br\u00e4t mischen, mit Muskatnuss. Thymian, Salz und Pfeffer w\u00fcrzen und die Semmelbr\u00f6sel gut darunter mengen.
\nMit dieser Masse die Gurkenst\u00fccke f\u00fcllen.
\nWenn nach 20 Minuten die Tomatensauce fertig ist, die Tomatenst\u00fccke mit der Gabel zerdr\u00fccken, mit Salz, Pfeffer, Piment und Thymian w\u00fcrzen. Die gef\u00fcllten Gurkenst\u00fccke in die Sauce setzen und zugedeckt
\nauf kleinster Flamme ca. 1\/2 Stunde garen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Gurken (in etwa 5 bis 6 cm lange St\u00fccke geschnitten und jeweils fast bis auf den Grund z. B. mit dem Apfelausstecher ausgeh\u00f6hlt) 150 g Kalbsbr\u00e4t 3 EL Semmelbr\u00f6sel Muskatnuss Pfeffer Salz 1 Messerspitze Thymian,getrocknet 1 Messerspitze Piment Oliven\u00f6l 1 TL Zucker 1 EL Tomatenmark 4 Tomaten (geh\u00e4utet und in Viertel geschnitten) 1 … <\/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_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},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[154],"class_list":["post-4906","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-gurke","item-wrap"],"yoast_head":"\nGef\u00fcllte Gurken<\/title>\n<meta name=\"description\" content=\"- Gef\u00fcllte Gurken\" \/>\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\/2013\/01\/19\/gefullte-gurken\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gef\u00fcllte Gurken\" \/>\n<meta property=\"og:description\" content=\"- Gef\u00fcllte Gurken\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/19\/gefullte-gurken\/\" \/>\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=\"2013-01-19T19:21:06+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\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gef\u00fcllte Gurken\",\"datePublished\":\"2013-01-19T19:21:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/\"},\"wordCount\":164,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gurke\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/\",\"name\":\"Gef\u00fcllte Gurken\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-01-19T19:21:06+00:00\",\"description\":\"- Gef\u00fcllte Gurken\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/19\\\/gefullte-gurken\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gef\u00fcllte Gurken\"}]},{\"@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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