{"id":5524,"date":"2014-02-01T19:54:06","date_gmt":"2014-02-01T19:54:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5524"},"modified":"2013-12-29T20:10:10","modified_gmt":"2013-12-29T20:10:10","slug":"paprikagemuese-italienische-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/01\/paprikagemuese-italienische-art\/","title":{"rendered":"Paprikagem\u00fcse Italienische Art"},"content":{"rendered":"

Zutaten<\/strong>
\n300 g Paprika, rote
\n300 g Paprika, gr\u00fcne
\n300 g Paprika, gelbe
\n3 Chilischoten, frische
\n200 g Zwiebeln; fein gehackt
\n4 Knoblauchzehen
\n4 EL Oliven\u00f6l
\n600 g Tomaten, reife
\n1\/8 l Rotwein
\n4 EL Weinessig
\nSalz
\n2 EL Glatte Petersilie; gehackt<\/p>\n

Zubereitung<\/strong>
\nDie Paprikaschoten halbieren, die Samen und die wei\u00dfen Trennw\u00e4nde herausschneiden, kurz unter flie\u00dfendem kalten Wasser waschen, dann in 2 cm gro\u00dfe St\u00fccke schneiden.
\nDie Chilischoten l\u00e4ngs aufschneiden, die Kerne entfernen und die H\u00e4lften in Streifen schneiden.
\nDie Zwiebeln und die Knoblauchzehen sch\u00e4len und fein hacken.
\nDas Oliven\u00f6l in einem gro\u00dfen Topf hei\u00df werden lassen, die Zwiebeln und den Knoblauch darin glasig werden lassen. Die Paprikast\u00fccke und Chilistreifen zugeben und unter R\u00fchren 3-4 Minuten schmoren.
\nDie Tomaten einritzen, kurz in kochendes Wasser halten und h\u00e4uten. Die Tomaten halbieren, die Kerne ausdr\u00fccken und die H\u00e4lften in gr\u00f6ssere St\u00fccke schneiden und in den Topf geben. Den Rotwein und den Essig zugiessen, salzen und zugedeckt bei schwacher Hitze 20 Minuten k\u00f6cheln lassen. Den Deckel abnehmen und 5-6 Minuten weiter kochen lassen.
\nNochmals abschmecken und die Petersilie unterr\u00fchren.
\nDazu reicht man frischen Weissbrot und einen gr\u00fcnen Salat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 300 g Paprika, rote 300 g Paprika, gr\u00fcne 300 g Paprika, gelbe 3 Chilischoten, frische 200 g Zwiebeln; fein gehackt 4 Knoblauchzehen 4 EL Oliven\u00f6l 600 g Tomaten, reife 1\/8 l Rotwein 4 EL Weinessig Salz 2 EL Glatte Petersilie; gehackt Zubereitung Die Paprikaschoten halbieren, die Samen und die wei\u00dfen Trennw\u00e4nde herausschneiden, kurz unter … <\/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":"","_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":[208],"class_list":["post-5524","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-paprika","item-wrap"],"yoast_head":"\nPaprikagem\u00fcse Italienische Art<\/title>\n<meta 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