{"id":5125,"date":"2013-02-20T20:50:57","date_gmt":"2013-02-20T20:50:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5125"},"modified":"2013-02-20T20:50:57","modified_gmt":"2013-02-20T20:50:57","slug":"zuckerschoten-mit-paprikavinaigrette","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/20\/zuckerschoten-mit-paprikavinaigrette\/","title":{"rendered":"Zuckerschoten mit Paprikavinaigrette"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n1 Rote Paprikaschote<br \/>\n250 g Zuckerschoten<br \/>\n125 g Kleine Mozzarellakugeln<br \/>\n15 g Walnusskerne<br \/>\n2 EL Wei\u00dfweinessig<br \/>\nPfeffer &#038; Salz<br \/>\n1 Prise Zucker<br \/>\n4-5 EL Oliven\u00f6l<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nPaprikaschote putzen, vierteln und entkernen. Mit der Hautseite nach oben auf ein Backblech legen und unter dem vorgeheizten Backofengrill grillen. bis die Haut schwarz ist und Blasen wirft. Paprika in einem Gefrierbeutels Minuten ausd\u00e4mpfen lassen, h\u00e4uten und fein w\u00fcrfeln. Zuckerschoten putzen und in kochendem Salzwasser 3 Minuten kochen, in einem Sieb abgie\u00dfen, abschrecken und abtropfen lassen.<br \/>\nMozzarellakugeln abtropfen lassen. Walnusskerne in einer Pfanne ohne Fett goldbraun r\u00f6sten, im M\u00f6rser grob zersto\u00dfen. Paprikaw\u00fcrfel, N\u00fcsse, 2 EL Wei\u00dfweinessig, Pfeffer, Salz, Zucker und Oliven\u00f6l zu einer Vinaigrette verr\u00fchren. Zuckerschoten, Tomaten und Mozzarellakugeln zugeben, gut durchmischen und lauwarm servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 Rote Paprikaschote 250 g Zuckerschoten 125 g Kleine Mozzarellakugeln 15 g Walnusskerne 2 EL Wei\u00dfweinessig Pfeffer &#038; Salz 1 Prise Zucker 4-5 EL Oliven\u00f6l Zubereitung Paprikaschote putzen, vierteln und entkernen. Mit der Hautseite nach oben auf ein Backblech legen und unter dem vorgeheizten Backofengrill grillen. bis die Haut schwarz ist und Blasen wirft. &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/20\/zuckerschoten-mit-paprikavinaigrette\/\">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],"tags":[208,592],"class_list":["post-5125","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-paprika","tag-zuckerschoten","item-wrap"],"yoast_head":"<!-- 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 250 g Rote Paprikaschoten 1\/4 l H\u00fchnerbr\u00fche 4 H\u00fchnerbrustfilets; a 180g 100 g Walnusskerne; gesch\u00e4lt 100 g Creme fraiche 100 g Doppelrahm-Frischk\u00e4se Salz schwarzer Pfeffer a.d.M. Zubereitung Den Backofen auf 250 Grad vorheizen. Die Paprikaschoten auf einen Rost legen und im Backofen (Mitte) etwa 20 Minuten garen, bis die\u2026","rel":"","context":"In &quot;Gefl\u00fcgel&quot;","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":5603,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/07\/pfannengeruehrtes-gemuese\/","url_meta":{"origin":5125,"position":2},"title":"Pfannenger\u00fchrtes Gem\u00fcse","author":"Steffen","date":"7. 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 4 Rechteckige TK- Bl\u00e4tterteigplatten (\u00e0 75 g) 30 g Getrocknete Tomaten (in \u00d6l) 4 Ziegenfrischk\u00e4se (\u00e0 35 g) 1 Eigelb 2 Knoblauchzehen 25 g Gehackte Haseln\u00fcsse 9 EL Oliven\u00f6l 1 gro\u00dfe Bund Basilikum 40 g Parmesan (frisch gerieben) Wei\u00dfer Pfeffer & Salz 100 g Gr\u00fcne Bohnen 100 g Zuckerschoten\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2724,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/26\/bunte-fischpackchen-hokaido\/","url_meta":{"origin":5125,"position":5},"title":"Bunte Fischp\u00e4ckchen Hokaido","author":"Steffen","date":"26. August 2011","format":false,"excerpt":"Zutaten 8 Shiitake-Pilze getrocknet 2 Makrelenfilets 250 g Lachsfilets 1 Heilbuttfilet 16 Garnelen gross 2 Fr\u00fchlingszwiebeln 1 Rote Paprikaschote 2 Stengel Bleichsellerie 8 Zuckerschoten \u00d6l Ingwerwurzel 6 EL Soja-Sosse 2 EL Weisswein 2 EL Apfelessig 2 EL Erdnuss\u00f6l Zubereitung Die Shiitake-Pilze 30 Minuten in lauwarmen Wasser einweichen. 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