{"id":5504,"date":"2014-01-22T15:13:05","date_gmt":"2014-01-22T15:13:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5504"},"modified":"2013-12-29T15:29:49","modified_gmt":"2013-12-29T15:29:49","slug":"nudelnester-tricolore","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/22\/nudelnester-tricolore\/","title":{"rendered":"Nudelnester Tricolore"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n400 g TK Blattspinat<br \/>\n125 g Barilla Spaghetti<br \/>\n100 g Kirschtomaten<br \/>\n80 g Parmaschinken-Scheiben<br \/>\n1 Zwiebel<br \/>\n1 EL Butter<br \/>\nSalz &#038; Pfeffer<br \/>\n1 Priese Muskatnuss<br \/>\n80 g Ziegengouda, alternativ Mittelalter Gouda<br \/>\n\u00d6l zum Einfetten<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nBlattspinat auftauen. Die Barilla Spaghetti nach Packungsanweisung zubereiten. Kirschtomaten waschen, Schinken in Streifen schneiden. Feuerfeste Form einfetten. Zwiebel sch\u00e4len, w\u00fcrfeln und in Butter and\u00fcnsten. Blattspinat tropfnass zugeben, ca. 5 Minuten mitd\u00fcnsten, mit Salz, Pfeffer und Muskatnuss w\u00fcrzen. Aus den Nudeln vier Nudelnester drehen, diese in die Form setzen.<br \/>\nSchinkenstreifen, Spinat und Kirschtomaten auf die Spaghetti geben, mit K\u00e4sestreifen belegen. Im vorgeheizten Backofen ca. 10 Minuten \u00fcberbacken. (E-Herd 250\u00b0C, Heissluft 230\u00b0C).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 400 g TK Blattspinat 125 g Barilla Spaghetti 100 g Kirschtomaten 80 g Parmaschinken-Scheiben 1 Zwiebel 1 EL Butter Salz &#038; Pfeffer 1 Priese Muskatnuss 80 g Ziegengouda, alternativ Mittelalter Gouda \u00d6l zum Einfetten Zubereitung Blattspinat auftauen. Die Barilla Spaghetti nach Packungsanweisung zubereiten. Kirschtomaten waschen, Schinken in Streifen schneiden. Feuerfeste Form einfetten. Zwiebel sch\u00e4len, &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/22\/nudelnester-tricolore\/\">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":[6,7],"tags":[9],"class_list":["post-5504","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-nudeln-und-co","tag-nudeln","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Februar 2013","format":false,"excerpt":"Zutaten 4 Kohlrabi a 200 g Salz 200 g Blattspinat 10 g Butter 70 g Parmaschinken 200 ml Schlagsahne Pfeffer Muskatnuss 50 g Gruyere; gerieben Zubereitung Zarte Kohlrabibl\u00e4tter abschneiden, in Streifen schneiden und beiseite stellen. Kohlrabi sch\u00e4len, vierteln, jedes Viertel in 3 Spalten schneiden, in kochendem Salzwasser bissfest garen. Spinat\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":437,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/jakobsmuscheln-auf-blattspinat\/","url_meta":{"origin":5504,"position":1},"title":"Jakobsmuscheln auf Blattspinat","author":"Steffen","date":"11. 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April 2011","format":false,"excerpt":"Zutaten: 500 g feiner Blattspinat 1 kleine Zwiebel 1 Knoblauchzehe 400 g Bandnudeln 1 El Oliven\u00f6l 1 El Pinienkerne 200 g Sahne Salz und Pfeffer 2 El geriebener Parmesan Zubereitung: Den Spinat sorgf\u00e4ltig verlesen und unter flie\u00dfendem Wasser gr\u00fcndlich waschen. Gr\u00f6\u00dfere Bl\u00e4tter nach Belieben fein zerrupfen. Die Zwiebel und den\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8104,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/12\/03\/lachs-spinat-lasagne\/","url_meta":{"origin":5504,"position":3},"title":"Lachs-Spinat-Lasagne","author":"Steffen","date":"3. 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