{"id":676,"date":"1994-09-11T21:26:14","date_gmt":"1994-09-11T19:26:14","guid":{"rendered":"http:\/\/www.risottodirk.de\/rezepte\/?p=216"},"modified":"1994-09-11T21:26:14","modified_gmt":"1994-09-11T19:26:14","slug":"patate-al-forno-kartoffeln-aus-dem-backofen","status":"publish","type":"post","link":"https:\/\/www.risottodirk.de\/risottoblog\/676\/patate-al-forno-kartoffeln-aus-dem-backofen\/","title":{"rendered":"patate al forno &#8211; Kartoffeln aus dem Backofen"},"content":{"rendered":"<p><!--more-->f\u00fcr ein Backofenblech:<br \/>\n1,5 kg vorwiegend fest kochende Kartoffeln, je kleiner je lieber\u00a0sch\u00e4len. Danach in St\u00fccke schneiden. Wenn die Kartoffeln so gro\u00df sind wie ein H\u00fchnerei,<br \/>\nschneide ich sie in 6 St\u00fccke.\u00a0Aufs ge\u00f6lte Backblech legen und salzen. Wenn es Knoblauch gibt der innen noch nicht gr\u00fcn ist,\u00a0(April-Oktober) verteile ich die ungesch\u00e4lten Zehen von 1-3 Knollen zwischen den Kartoffeln.\u00a0Noch etwas \u00d6l \u00fcber die Kartoffeln und ab in den 200 Grad hei\u00dfen Backofen.\u00a0Die brauchen dann ca. 1\/2 Std. um gar und goldbraun zu werden.\u00a0Dazu passt ein Tomatensugo oder eine Roquefort-Olivenpampe:\u00a0Roquefort mit sehr wenig Puderzucker und soviel Oliven\u00f6l verquirlen, bis die Pampe etwa die Konsistenz von Mayo hat.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-676","post","type-post","status-publish","format-standard","hentry","category-vegetarisch"],"_links":{"self":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/comments?post=676"}],"version-history":[{"count":0,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/676\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media?parent=676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/categories?post=676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/tags?post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}