{"id":820,"date":"2016-03-28T13:55:59","date_gmt":"2016-03-28T11:55:59","guid":{"rendered":"http:\/\/www.risottodirk.de\/rezepte\/?p=820"},"modified":"2018-07-03T22:18:59","modified_gmt":"2018-07-03T20:18:59","slug":"fladenbrot-aus-kichererbsenmehl","status":"publish","type":"post","link":"https:\/\/www.risottodirk.de\/risottoblog\/820\/fladenbrot-aus-kichererbsenmehl\/","title":{"rendered":"Farinata \u2013 Fladenbrot aus Kichererbsenmehl"},"content":{"rendered":"<p class=\"p2\"><span class=\"s1\">\u201eFarinata &#8222;<\/span><\/p>\n<ul>\n<li class=\"p3\"><span class=\"s3\">250 g\u00a0<span class=\"s4\">Kichererbsenmehl<\/span><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 Prise\u00a0<span class=\"s4\">Salz<\/span><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\">1 Zweig\u00a0<span class=\"s4\">Rosmarin<\/span><\/span><\/li>\n<li class=\"p4\"><span class=\"s3\">50 ml\u00a0<span class=\"s4\">Oliven\u00f6l<\/span><\/span><\/li>\n<\/ul>\n<p class=\"p5\"><!--more--><\/p>\n<p class=\"p5\"><span class=\"s1\">Das Mehl mit dem Salz und 500 ml Wasser verr\u00fchren und ca. 12 Std. quellen lassen. Dabei gelegentlich umr\u00fchren, wenn das Quellen nicht zu Schlafenszeit passiert. Das Ganze kann man jetzt mit verschiedenen Zutaten w\u00fcrzen und verfeinern. Z.B. mit feingehacktem Rosmarin und Oliven\u00f6l.<br \/>\n<a href=\"https:\/\/www.risottodirk.de\/risottoblog\/851\/farinata-mit-spinat\/\">Oder mit Spinat siehe hier-&gt;<\/a><br \/>\n<a href=\"https:\/\/www.risottodirk.de\/risottoblog\/854\/spargelfarinata\/\">Oder mit Spargel sie hier\u00a0<\/a><\/span>-&gt;<\/p>\n<p>Das Ganze kommt jetzt in eine mit Backpapier ausgelegte Springform von 19cm Durchmesser. Im auf 220 Grad vorgeheiztem Backofen ca. eine halbe Stunde backen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201eFarinata &#8222; 250 g\u00a0Kichererbsenmehl 1 Prise\u00a0Salz 1 Zweig\u00a0Rosmarin 50 ml\u00a0Oliven\u00f6l<\/p>\n","protected":false},"author":2,"featured_media":1316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[159],"class_list":["post-820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gebaeck","tag-kichererbsenmehl"],"_links":{"self":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/820","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=820"}],"version-history":[{"count":7,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/820\/revisions"}],"predecessor-version":[{"id":2058,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/820\/revisions\/2058"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media\/1316"}],"wp:attachment":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media?parent=820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/categories?post=820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/tags?post=820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}