{"id":247,"date":"2008-10-24T05:36:00","date_gmt":"2008-10-24T04:36:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/10\/sformato-di-zucca-patate-e-feta\/"},"modified":"2010-03-27T21:17:54","modified_gmt":"2010-03-27T20:17:54","slug":"sformato-di-zucca-patate-e-feta","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/10\/sformato-di-zucca-patate-e-feta\/","title":{"rendered":"Kartoffel-K\u00fcrbis-Feta-Gratin"},"content":{"rendered":"<p><\/p>\n<div style=\"text-align: center;\"><strong><a title=\"Sformato di zucca, patate e feta von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2968890400\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3203\/2968890400_e5b2d11c26_o.jpg\" alt=\"Sformato di zucca, patate e feta\" width=\"420\" height=\"630\" \/><\/a><\/strong><\/div>\n<blockquote><p><strong>Zutaten f\u00fcr 4 Personen:<\/strong><\/p>\n<ul>\n<li>700 g K\u00fcrbis<\/li>\n<li>600 g festkochende Kartoffeln<\/li>\n<li>200 g Fetak\u00e4se<\/li>\n<li>4 Zweige Thymian<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>200 ml Sahne (oder Milch, f\u00fcr eine leichtere Variante)<\/li>\n<li>2 Eier<\/li>\n<li>1 TL Dijon-Senf<\/li>\n<li>Salz und Pfeffer<\/li>\n<\/ul>\n<p>Den K\u00fcrbis entkernen, sch\u00e4len und in d\u00fcnne Spalten schneiden. Die Kartoffeln sch\u00e4len, waschen und in d\u00fcnne Scheiben schneiden. Die Kartoffeln in kochendem Salzwasser etwa 7 Minuten garen, nach 4 Minuten den K\u00fcrbis hinzugeben. Das Gem\u00fcse abgiessen und abtropfen lassen. Den Backofen auf 180\u00b0C vorheizen. Den Thymian waschen, trocknen und fein hacken. Den Knoblauch ebenfalls fein hacken. Die Sahne mit den Eiern verquirlen. Thymian, Knoblauch und Senf unterr\u00fchren. Mit Salz und Pfeffer abschmecken. Den Fetak\u00e4se in Scheiben schneiden. Eine ofenfeste Form leicht einfetten. Abwechselnd Kartoffeln, K\u00fcrbis und Feta dachziegelartig in die Form schichten. Die Eiercreme dar\u00fcbergie\u00dfen. Im Backofen ca.35-40 Minuten backen, bis die Creme gestockt und leicht gebr\u00e4unt ist.<\/p><\/blockquote>\n<div style=\"text-align: center;\"><a title=\"Sformato di zucca, patate e feta von cuoche dell'altro mondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2968045515\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3061\/2968045515_9ec792e251_o.jpg\" alt=\"Sformato di zucca, patate e feta\" width=\"420\" height=\"630\" \/><\/a><\/div>\n<p><span style=\"font-style: italic;\"><br \/>\n<\/span><\/p>\n<p>Quelle: Aufl\u00e4ufe und Gratins, Zabert Sandmann Verlag, S. 16<\/p>\n<p><!--more--><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 4 Personen: 700 g K\u00fcrbis 600 g festkochende Kartoffeln 200 g Fetak\u00e4se 4 Zweige Thymian 1 Knoblauchzehe 200 ml Sahne (oder Milch, f\u00fcr eine leichtere Variante) 2 Eier 1 TL Dijon-Senf Salz und Pfeffer Den K\u00fcrbis entkernen, sch\u00e4len und in d\u00fcnne Spalten schneiden. Die Kartoffeln sch\u00e4len, waschen und in d\u00fcnne Scheiben schneiden. Die [&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":[9],"tags":[102,106,110],"class_list":["post-247","post","type-post","status-publish","format-standard","hentry","category-vegetariano","tag-feta","tag-patate","tag-zucca"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-3Z","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/247","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=247"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/247\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}