{"id":5287,"date":"2013-03-06T04:56:01","date_gmt":"2013-03-06T04:56:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5287"},"modified":"2013-03-06T04:56:01","modified_gmt":"2013-03-06T04:56:01","slug":"gebackener-taleggio-mit-krautersalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/gebackener-taleggio-mit-krautersalat\/","title":{"rendered":"Gebackener Taleggio mit Kr\u00e4utersalat"},"content":{"rendered":"

Zutaten<\/strong>
\n70 g Pinienkerne
\n40 g Schwarze Oliven (mit Stein)
\n70 g Getrocknete Tomaten (ohne \u00d6l)
\n1 Knoblauchzehe
\n1 kg Junger Taleggio (ca. 24*12 cm)
\n4 Eier (M)
\n6 EL Mehl
\n10 EL Semmelbr\u00f6sel
\n7 EL Aceto balsamico bianco
\n1,5 EL Honig
\n4 TL Mittelscharfer Senf
\n7 EL Oliven\u00f6l
\nPfeffer & Salz
\n1 Bund Kerbel (ca. 50 g)
\n5 Stiele Estragon
\n5 Stiele Basilikum
\n10 Stiele Glatte Petersilie
\n10 Stiele Dill
\n1\/2 Bund Schnittlauch
\n1 kleine Kopfsalat (ca. 150 g)
\n1 Bund Sauerampfer (ca. 30 g)
\n700 ml \u00d6l; zum Ausbacken<\/p>\n

Zubereitung<\/strong>
\n1. Pinienkerne in einer Pfanne ohne Fett r\u00f6sten. Oliven entsteinen, Tomaten grob schneiden und Knoblauch pellen. Alles im Blitzhacker zu einer feinen Paste mixen.
\n2. K\u00e4se entrinden und waagerecht halbieren. Die Schnittfl\u00e4che einer K\u00e4seh\u00e4lfte ca. 1 cm dick mit Paste bestreichen. Andere H\u00e4lfte auf die Paste setzen und leicht andr\u00fccken. In Klarsichtfolie wickeln und mit
\neinem Topf beschwert \u00fcber Nacht kalt stellen.
\n3. K\u00e4se in 12 Stangen \u00e0 8×3 cm schneiden. Eier verquirlen. K\u00e4se im Mehl wenden, in die Eier tauchen und in Semmelbr\u00f6seln w\u00e4lzen. Panade sorgf\u00e4ltig andr\u00fccken, sodass die Stangen rundum verschlossen sind. K\u00e4se auf einem flachen Teller beiseite stellen.
\n4. Balsamico, Honig, Senf und \u00d6l verr\u00fchren, salzen und pfeffern. Bl\u00e4tter von den Kr\u00e4utern zupfen, waschen und trockenschleudern. Schnittlauch in lange St\u00fccke schneiden. Salat und Sauerampfer putzen und in mundgerechte St\u00fccke zupfen. Alles mit der Vinaigrette vermengen.
\n5. Das \u00d6l in einer Pfanne (20 cm \u00d8) auf 160 Grad erhitzen. Jeweils 2-3 Stangen 1-2 Minuten ausbacken. Mit einer Schaumkelle herausnehmen und auf K\u00fcchenpapier abtropfen lassen. Mit dem Salat servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 & Salz 1 Bund Kerbel … <\/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":[13],"class_list":["post-5287","post","type-post","status-publish","format-standard","hentry","category-salat","tag-kase","item-wrap"],"yoast_head":"\nGebackener Taleggio mit 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August 2011","format":false,"excerpt":"Zutaten 4 mittlere Auberginen 4 EL Zitronen 1 kleine Zwiebel 1\/2 Bund Petersilie, glatt Salz Pfeffer 100 ml Oliven\u00f6l 50 g Feta-K\u00e4se 3 Minzestengel, frisch 4 Spitzpaprikaschoten; mild oder scharf Zubereitung Backofen auf 225\u00b0C vorheizen, ein Blech mit Alufolie auslegen. Auberginen absp\u00fclen, trockentupfen, mit der Gabel mehrmals einstechen und in\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\/5287","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=5287"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5287\/revisions"}],"predecessor-version":[{"id":5288,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5287\/revisions\/5288"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}