{"id":5160,"date":"2013-02-25T03:53:38","date_gmt":"2013-02-25T03:53:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5160"},"modified":"2013-02-25T03:53:38","modified_gmt":"2013-02-25T03:53:38","slug":"kartoffel-bohnensalat-genovese","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/","title":{"rendered":"Kartoffel-Bohnensalat Genovese"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Kleine fest kochende Salatkartoffeln
\nSalz
\n300 g Gr\u00fcne Bohnen
\n2 Knoblauchzehen
\n30 g Pinienkerne
\n150 ml Oliven\u00f6l
\n1 gro\u00dfer Bund Basilikum (ca. 70 g)
\n1 kleiner Bund glatte Petersilie
\n120 g Parmesan (frisch gerieben)
\nSchwarzer Pfeffer
\n2 Unbehandelte Zitronen
\n150 ml Gem\u00fcsebr\u00fche
\n100 g Rauke<\/p>\n

Zubereitung<\/strong>
\n1. Kartoffeln in der Schale 15-20 Minuten in kochendem Salzwasser nicht zu weich garen. Abgie\u00dfen, gut ausd\u00e4mpfen lassen und noch warm pellen. Bohnen putzen, in kochendes Salzwasser geben und etwa 6 Minuten garen; sie sollen noch Biss haben. Bohnen abgie\u00dfen,
\nabschrecken und abtropfen lassen.
\n2. F\u00fcr den Pesto den Knoblauch fein hacken. Die Pinienkerne in 1 EL Oliven\u00f6l goldbraun r\u00f6sten, Knoblauch unterr\u00fchren und abk\u00fchlen lassen. Basilikum und Petersilie grob schneiden. Kr\u00e4uter, Pinienkernmischung, restliches Oliven\u00f6l und 30 g Parmesan entweder mit dem Schneidestab oder im Blitzhacker fein p\u00fcrieren, dann salzen und pfeffern.
\n3. Zitronenschale mit dem Zestenrei\u00dfer von der Frucht abziehen und 5 EL Zitronensaft auspressen. Die Br\u00fche aufkochen. Die Kartoffeln halbieren, mit Zitronenzesten und -saft zur Br\u00fche geben und abk\u00fchlen lassen. Rauke waschen, putzen und trockenschleudern.
\n4. Kurz vor dem Servieren die Kartoffeln mit Bohnen und Pesto mischen, eventuell nachw\u00fcrzen. Die H\u00e4lfte der Rauke untermischen und mit restlicher Rauke bestreuen. Restlichen Parmesan extra dazu servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Kleine fest kochende Salatkartoffeln Salz 300 g Gr\u00fcne Bohnen 2 Knoblauchzehen 30 g Pinienkerne 150 ml Oliven\u00f6l 1 gro\u00dfer Bund Basilikum (ca. 70 g) 1 kleiner Bund glatte Petersilie 120 g Parmesan (frisch gerieben) Schwarzer Pfeffer 2 Unbehandelte Zitronen 150 ml Gem\u00fcsebr\u00fche 100 g Rauke Zubereitung 1. Kartoffeln in der Schale 15-20 … <\/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":[3],"tags":[78,89],"class_list":["post-5160","post","type-post","status-publish","format-standard","hentry","category-salat","tag-bohnen","tag-kartoffel","item-wrap"],"yoast_head":"\nKartoffel-Bohnensalat Genovese<\/title>\n<meta name=\"description\" content=\"- Kartoffel-Bohnensalat Genovese\" \/>\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\/02\/25\/kartoffel-bohnensalat-genovese\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kartoffel-Bohnensalat Genovese\" \/>\n<meta property=\"og:description\" content=\"- Kartoffel-Bohnensalat Genovese\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/\" \/>\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=\"2013-02-25T03:53:38+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\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Kartoffel-Bohnensalat Genovese\",\"datePublished\":\"2013-02-25T03:53:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/\"},\"wordCount\":208,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bohnen\",\"Kartoffel\"],\"articleSection\":[\"Salat\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/\",\"name\":\"Kartoffel-Bohnensalat Genovese\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-02-25T03:53:38+00:00\",\"description\":\"- Kartoffel-Bohnensalat Genovese\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/02\\\/25\\\/kartoffel-bohnensalat-genovese\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Kartoffel-Bohnensalat Genovese\"}]},{\"@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":"Kartoffel-Bohnensalat Genovese","description":"- Kartoffel-Bohnensalat Genovese","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\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/","og_locale":"de_DE","og_type":"article","og_title":"Kartoffel-Bohnensalat Genovese","og_description":"- Kartoffel-Bohnensalat Genovese","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/","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":"2013-02-25T03:53:38+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\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Kartoffel-Bohnensalat Genovese","datePublished":"2013-02-25T03:53:38+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/"},"wordCount":208,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Bohnen","Kartoffel"],"articleSection":["Salat"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/","name":"Kartoffel-Bohnensalat Genovese","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-02-25T03:53:38+00:00","description":"- Kartoffel-Bohnensalat Genovese","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/kartoffel-bohnensalat-genovese\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Kartoffel-Bohnensalat Genovese"}]},{"@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-1le","jetpack-related-posts":[{"id":818,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/linguine-al-pesto\/","url_meta":{"origin":5160,"position":0},"title":"Linguine Al Pesto","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 100 g Basilikumbl\u00e4tter 50 g Blattpetersilienbl\u00e4tter Salz, schwarzer Pfeffer 1 Knoblauchzehe 1 kleine getrocknete Chilischote 50 g Pinienkerne, ohne Fett ger\u00f6stet 50 g Parmesan 50 g Pecorino 300 ml Oliven\u00f6l 400 g Linguine (oder Spaghetti) 250 g Gr\u00fcne Bohnen, geputzt 250 g Kartoffeln Zubereitung: Basilikum, Petersilie, Knoblauch und Chili\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":5279,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/bohnenpuree\/","url_meta":{"origin":5160,"position":1},"title":"Bohnenp\u00fcree","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 250 g Getrocknete dicke wei\u00dfe Bohnen 5 Knoblauchzehen 1 Zweig Rosmarin 7 EL Oliven\u00f6l 300 g Mehlig kochende Kartoffeln 200 ml Bohnenkochwasser Pfeffer & Salz Zubereitung 1. Bohnen \u00fcber Nacht in kaltem Wasser einweichen. Knoblauchzehen pellen und leicht andr\u00fccken. Eingeweichte Bohnen in einem Topf gro\u00dfz\u00fcgig mit Wasser bedecken und\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5357,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/meeresfruechtesalat-mit-gemuese\/","url_meta":{"origin":5160,"position":2},"title":"Meeresfr\u00fcchtesalat mit Gem\u00fcse","author":"Steffen","date":"5. Oktober 2013","format":false,"excerpt":"Zutaten 150 Gramm Kleine fest kochende Kartoffeln Salz 1 Rote Paprikaschote (200 g) 300 Gramm Kleine Tintenfische (geputzt, k\u00fcchenfertig) 120 ml Wei\u00dfwein 2 Rote Zwiebeln 300 Gramm Riesengarnelen (gekocht) 300 Gramm Muschelfleisch (gekocht) 3 EL Zitronensaft 2 EL Aceto balsamico bianco 1 Knoblauchzehe 1 TL Dijon-Senf Pfeffer Zucker 6 EL\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5540,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/08\/pasta-con-le-sarde-nudeln-mit-sardinen\/","url_meta":{"origin":5160,"position":3},"title":"Pasta con le sarde – Nudeln mit Sardinen","author":"Steffen","date":"8. Februar 2014","format":false,"excerpt":"Zutaten 16 kleine Sardinen Salz 1 Zitrone; unbehandelt 2 EL Sultaninen 1 Fenchelknolle mit Gr\u00fcn 1 Bund Glatte Petersilie 2-3 Eingelegte Sardellenfilets 2 Knoblauchzehen 100 ml Oliven\u00f6l 1 TL Fenchelsamen 1 Zwiebel 2 EL Pinienkerne 400 g Makkaroni 2 EL Mehl Pfeffer Zubereitung 1. Von den Sardinen die K\u00f6pfe abschneiden.\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5287,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/gebackener-taleggio-mit-krautersalat\/","url_meta":{"origin":5160,"position":4},"title":"Gebackener Taleggio mit Kr\u00e4utersalat","author":"Steffen","date":"6. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 70 g Pinienkerne 40 g Schwarze Oliven (mit Stein) 70 g Getrocknete Tomaten (ohne \u00d6l) 1 Knoblauchzehe 1 kg Junger Taleggio (ca. 24*12 cm) 4 Eier (M) 6 EL Mehl 10 EL Semmelbr\u00f6sel 7 EL Aceto balsamico bianco 1,5 EL Honig 4 TL Mittelscharfer Senf 7 EL Oliven\u00f6l Pfeffer\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":[]},{"id":2437,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginen-sizilianisch\/","url_meta":{"origin":5160,"position":5},"title":"Auberginen Sizilianisch","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten 150 g Linsen Salz 1\/2 TL Gem\u00fcsebr\u00fche 50 g Kapern 150 g Weinbeeren 6 EL Balsamico 2 EL Zucker Salz Pfeffer 1 Lorbeerblatt 50 g Pinienkerne Zubereitung Linsen zwei Stunden einweichen. In Salzwasser 20 Minuten (nicht zu weich) kochen. Abtropfen lassen. Zwiebel und Knoblauch sch\u00e4len und w\u00fcrfeln. Auberginen ebenfalls\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"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\/5160","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=5160"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5160\/revisions"}],"predecessor-version":[{"id":5161,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5160\/revisions\/5161"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}