{"id":198,"date":"2008-06-18T08:00:00","date_gmt":"2008-06-18T07:00:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/06\/le-ho-trovateeeee\/"},"modified":"2010-04-22T20:09:39","modified_gmt":"2010-04-22T18:09:39","slug":"le-ho-trovateeeee","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/06\/le-ho-trovateeeee\/","title":{"rendered":"Jakobsmuscheln und M\u00f6hren mit Vanille"},"content":{"rendered":"<p><\/p>\n<p><div style=\"text-align: center;\"><a title=\"Capesante alla vaniglia von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2589520758\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3103\/2589520758_405c5420c9_o.jpg\" alt=\"Capesante alla vaniglia\" width=\"400\" height=\"600\" \/><\/a><\/div>\n<blockquote>\n<p>Zutaten f\u00fcr 2 Personen:<\/p>\n<ul>\n<li>8-10 Jakobsmuscheln<\/li>\n<li>1\/2 Vanilleschote<\/li>\n<li>\u00d6l, Salz<\/li>\n<li>3-4 M\u00f6hren<\/li>\n<li>2 cm frische Ingwerwurzel<\/li>\n<\/ul>\n<p>Die halbe Vanilleschote l\u00e4ngs einschneiden und den Mark mit einem Messer herauskratzen. Den Vanillemark mit 2-3 EL \u00d6l mischen und darin die Jakobsmuscheln circa 30 Minuten marinieren. Die Muscheln aus dem \u00d6l nehmen und beiseite legen. Das Vanille\u00f6l mit dem geriebenen Ingwer in einer Pfanne erhitzen und darin die gesch\u00e4lten und in Scheiben geschnittenen M\u00f6hren anbraten bis sie gar sin. Salzen. In einer anderen Pfanne etwas \u00d6l erhitzen und darin die Jakobsmuscheln von beiden seiten nur kurz anbraten. Salzen und hei\u00df servieren.<\/p>\n<\/blockquote>\n<div style=\"text-align: center;\"><a title=\"Capesante crude von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2588685429\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3265\/2588685429_3e3359b122.jpg\" alt=\"Capesante crude\" width=\"333\" height=\"500\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><a title=\"Capesante alla vaniglia  von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2588685261\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3031\/2588685261_8f91f9023c_o.jpg\" alt=\"Capesante alla vaniglia \" width=\"400\" height=\"600\" \/><\/a><\/div>\n<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 2 Personen: 8-10 Jakobsmuscheln 1\/2 Vanilleschote \u00d6l, Salz 3-4 M\u00f6hren 2 cm frische Ingwerwurzel Die halbe Vanilleschote l\u00e4ngs einschneiden und den Mark mit einem Messer herauskratzen. Den Vanillemark mit 2-3 EL \u00d6l mischen und darin die Jakobsmuscheln circa 30 Minuten marinieren. Die Muscheln aus dem \u00d6l nehmen und beiseite legen. Das Vanille\u00f6l mit [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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":[63],"tags":[125,116],"class_list":["post-198","post","type-post","status-publish","format-standard","hentry","category-pesce","tag-frutti-di-mare","tag-vaniglia"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-3c","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=198"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/198\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}