{"id":22185,"date":"2024-02-27T13:49:55","date_gmt":"2024-02-27T12:49:55","guid":{"rendered":"https:\/\/www.artefakt.eu\/wissen\/?p=22185"},"modified":"2024-05-02T12:46:44","modified_gmt":"2024-05-02T11:46:44","slug":"orecchiette-salat-mit-peperoncino-olivenoel","status":"publish","type":"post","link":"https:\/\/www.artefakt.eu\/wissen\/orecchiette-salat-mit-peperoncino-olivenoel\/","title":{"rendered":"Orecchiette-Salat mit Peperoncino-Oliven\u00f6l"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:8px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitungszeit:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15 Minuten (plus Kochzeit f\u00fcr die Pasta)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zutaten f\u00fcr 4:<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>4 EL <a href=\"https:\/\/www.artefakt.eu\/Bio-Peperoncino-Olivenoel-pikant\/100-1-PP\" target=\"_blank\" rel=\"noreferrer noopener\">Peperoncino-Oliven\u00f6l<\/a><\/li>\n\n\n\n<li>2 EL <a href=\"https:\/\/www.artefakt.eu\/Aceto-Balsamico-di-Modena\/100-4-00-0000-002\">Aceto Balsamico di Modena<\/a><\/li>\n\n\n\n<li>300 g Orecchiette<\/li>\n\n\n\n<li>100 g getrocknete Tomaten<\/li>\n\n\n\n<li>100 g Schwarze Oliven (z.B. <a href=\"https:\/\/www.artefakt.eu\/Mallafre-Oliven-Farga-6-x-220-g\/100-4-10-0006-021\">Farga-Oliven<\/a>)<\/li>\n\n\n\n<li>Parmesanbl\u00e4tter<\/li>\n\n\n\n<li>Etwas Salz und Pfeffer<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"796\" src=\"https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-1024x796.jpeg\" alt=\"\" class=\"wp-image-22186\" style=\"object-fit:cover;width:367px;height:367px\" srcset=\"https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-1024x796.jpeg 1024w, https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-350x272.jpeg 350w, https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-768x597.jpeg 768w, https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-1536x1195.jpeg 1536w, https:\/\/www.artefakt.eu\/wissen\/wp-content\/uploads\/2024\/02\/Orecchiette-Salat-2048x1593.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:8px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><br \/><strong>Zubereitung:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pasta in reichlich Salzwasser bissfest kochen und abk\u00fchlen lassen.<\/li>\n\n\n\n<li>Getrocknete Tomaten in feine Streifen schneiden. Die Oliven entsteinen und klein schneiden. <\/li>\n\n\n\n<li>Alle Zutaten miteinander vermengen und mit Salz und Pfeffer abschmecken. Je nach Geschmack mit Parmesanbl\u00e4ttern abrunden.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:8px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:8px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">26.02.2024<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zubereitungszeit: 15 Minuten (plus Kochzeit f\u00fcr die Pasta) Zutaten f\u00fcr 4: Zubereitung: 26.02.2024<\/p>\n","protected":false},"author":1,"featured_media":22186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[239,116,228],"tags":[998,885,889,580,701,884,1158,721,393,1245,969,257],"class_list":["post-22185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kochbuch","category-erzeuger-aus-griechenland","category-olivenoel-no-27","tag-farga","tag-farga-oliven","tag-getrocknete-tomaten","tag-hauptgericht","tag-natives-olivenoel-extra","tag-oliven","tag-orecchiette","tag-parmesan","tag-pasta","tag-peperoncino","tag-peperoncino-olivenoel","tag-vegetarisch"],"_links":{"self":[{"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/posts\/22185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/comments?post=22185"}],"version-history":[{"count":5,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/posts\/22185\/revisions"}],"predecessor-version":[{"id":23019,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/posts\/22185\/revisions\/23019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/media\/22186"}],"wp:attachment":[{"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/media?parent=22185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/categories?post=22185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artefakt.eu\/wissen\/wp-json\/wp\/v2\/tags?post=22185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}