{"id":5542,"date":"2014-02-09T19:24:05","date_gmt":"2014-02-09T19:24:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5542"},"modified":"2014-01-01T19:34:19","modified_gmt":"2014-01-01T19:34:19","slug":"pasta-con-le-sarde-nudeln-mit-sardinen-2","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/09\/pasta-con-le-sarde-nudeln-mit-sardinen-2\/","title":{"rendered":"Pasta con le sarde (Nudeln mit Sardinen)"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Sardinen
\n100 g Fenchel
\nSalz
\n1 kleine Zwiebel
\n6 EL Oliven\u00f6l
\n1 EL Wei\u00dfwein; (1)
\n1 Priese Safran
\nPfeffer
\n4 Sardellenfilets
\n1 EL Rosinen; eingeweicht in
\n1 Glas Wei\u00dfwein; (2)
\n1 EL Pinienkerne
\n350 g R\u00f6hrennudeln<\/p>\n

Zubereitung<\/strong>
\nDie Rosinen im Wei\u00dfwein (2) einweichen.
\nDie Sardinen putzen und filetieren. Die Filets in ungef\u00e4hr 3 cm breite Streifen schneiden und beiseite stellen.
\nDen Fenchel grob w\u00fcrfeln und in reichlich Salzwasser weich garen. Mit einer Schaumkelle aus dem Kochwasser heben und beiseite stellen. Das Kochwasser aufheben.
\nDie Zwiebel fein hacken und in 1\/6 vom Oliven\u00f6l and\u00fcnsten. Mit dem Wei\u00dfwein (1) abl\u00f6schen. Eine Tasse Fenchelwasser abmessen und \u00fcber die Zwiebel gie\u00dfen. Aufkochen lassen und die Zwiebel darin weich garen. Wenn die Fl\u00fcssigkeit fast vollst\u00e4ndig verdunstet ist, den Safran einr\u00fchren. Mit 4\/6 vom Oliven\u00f6l geschmeidig r\u00fchren und mit Salz und Pfeffer abschmecken; Fenchel zugeben.
\nIn einer zweiten Pfanne das restliche Oliven\u00f6l erhitzen und die Sardinenstreifen darin d\u00fcnsten. Die Sardellenfilets klein schneiden und unter die Sardinen geben. Leise weich schmoren lassen und abschlie\u00dfend pfeffern.
\nDie Nudeln im Fenchelwasser al dente kochen und abgie\u00dfen. In den Topf zur\u00fcckgeben und mit der Safransauce und den Fischen vermengen. Gr\u00fcndlich durchmischen und auf Teller verteilen. Mit den eingeweichten Rosinen und Pinienkernen servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Sardinen 100 g Fenchel Salz 1 kleine Zwiebel 6 EL Oliven\u00f6l 1 EL Wei\u00dfwein; (1) 1 Priese Safran Pfeffer 4 Sardellenfilets 1 EL Rosinen; eingeweicht in 1 Glas Wei\u00dfwein; (2) 1 EL Pinienkerne 350 g R\u00f6hrennudeln Zubereitung Die Rosinen im Wei\u00dfwein (2) einweichen. Die Sardinen putzen und filetieren. Die Filets in ungef\u00e4hr 3 … <\/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":[19,6,7],"tags":[9,693],"class_list":["post-5542","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","category-nudeln-und-co","tag-nudeln","tag-sardinen","item-wrap"],"yoast_head":"\nPasta 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Dezember 2013","format":false,"excerpt":"Zutaten 2 Meerbrassen; a 500 g vom Fischh\u00e4ndler geschuppt - und ausgenommen Salz Schwarzer Pfeffer; f.a.d.M. 2 kleine Zweige Thymian 2 kleine Zweige Rosmarin 2 Bund Fr\u00fchlingszwiebeln 2 Knoblauchzehen 1 Fenchelknolle 4 Tomaten 10 Schwarze Oliven 4 EL Oliven\u00f6l 2 EL Kapern 100 ml trockener Wei\u00dfwein 50 ml Wasser Zubereitung\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":932,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/24\/tagliatelle-mit-spargel\/","url_meta":{"origin":5542,"position":3},"title":"Tagliatelle mit Spargel","author":"Steffen","date":"24. Februar 2024","format":false,"excerpt":"Wei\u00dfer Spargel ist eine Stangenspargelsorte, die unterirdisch angebaut wird. Durch den Mangel an Sonnenlicht bleibt der Spargel wei\u00df und entwickelt einen milden, cremigen Geschmack. Er ist ein saisonales Gem\u00fcse und in Deutschland von Mitte April bis zum 24. Juni erh\u00e4ltlich. (Gemini) Tagliatelle mit Spargel 1 kg Wei\u00dfer Spargeln geschaeltSalzwasser; siedend\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Tagliatelle-mit-Spargel-55233-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5123,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/20\/tagliatelle-mit-kohlrabi\/","url_meta":{"origin":5542,"position":4},"title":"Tagliatelle mit Kohlrabi","author":"Steffen","date":"20. Februar 2013","format":false,"excerpt":"Zutaten 40 g Schalotten 80 g Kohlrabi 1 EL Senfk\u00f6rner 1 Knoblauchzehe 20 g Butter 50 ml Trockenen Wei\u00dfwein 100 ml Schlagsahne Pfeffer & Salz 1 Prise Zucker 1-2 TL Zitronensaft 100 g Gr\u00fcne Tagliatelle 50 ml Kochwasser 20 g Butter 6 Kirschtomaten Zubereitung Schalotten w\u00fcrfeln, Kohlrabi sch\u00e4len und in\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":4157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","url_meta":{"origin":5542,"position":5},"title":"Pasta e fagioli (Nudeln mit Bohnen)","author":"Steffen","date":"16. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 200 g Weisse Bohnen, getrocknet oder bunte Burlottibohnen 150 g R\u00e4ucherspeck, durchwachsen 1 Zwiebel 1 Karotte 1 Stange Bleichsellerie 2 Knoblauchzehen 500 g Tomaten; aus der Dose 3 EL Oliven\u00f6l Salz Pfeffer 300 g H\u00f6rnchen Parmesank\u00e4se Zubereitung Die Bohnen \u00fcber Nacht einweichen. Fast gar kochen, am besten im Dampftopf.\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\/5542","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=5542"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5542\/revisions"}],"predecessor-version":[{"id":5543,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5542\/revisions\/5543"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}