{"id":2278,"date":"2014-07-06T14:03:24","date_gmt":"2014-07-06T12:03:24","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=2278"},"modified":"2016-07-12T11:06:02","modified_gmt":"2016-07-12T09:06:02","slug":"bratwurst-aosta","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=2278","title":{"rendered":"Bratwurst Aosta"},"content":{"rendered":"<table>\n<tbody>\n<tr>\n<td width=\"260\"><strong>Zutaten<\/strong><\/td>\n<td width=\"118\"><strong>4 Pers<\/strong><\/td>\n<td width=\"118\"><strong>6 Pers<\/strong><\/td>\n<td width=\"319\"><strong>10 Pers<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"260\">Schweinsbratw\u00fcrste<\/td>\n<td width=\"118\">4<\/td>\n<td width=\"118\">6<\/td>\n<td width=\"319\">10<\/td>\n<\/tr>\n<tr>\n<td width=\"260\"><em>Tomaten<\/em>konzentrat<\/td>\n<td width=\"118\">1 <em>EL<\/em><\/td>\n<td width=\"118\">1.5<em>\u00a0EL<\/em><\/td>\n<td width=\"319\">2.5<em>\u00a0EL<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"260\">Zwiebeln grob geschnitten<\/td>\n<td width=\"118\">1<\/td>\n<td width=\"118\">1.5<\/td>\n<td width=\"319\">2.5<\/td>\n<\/tr>\n<tr>\n<td width=\"260\"><em>\u00d6l<\/em><\/td>\n<td width=\"118\">1\u00a0<em>EL<\/em><\/td>\n<td width=\"118\">1.5<em>\u00a0EL<\/em><\/td>\n<td width=\"319\">2.5<em>\u00a0EL<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"260\">Weisswein<\/td>\n<td width=\"118\">100 ml<\/td>\n<td width=\"118\">150 ml<\/td>\n<td width=\"319\">250 ml<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><!--more--><\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ol>\n<li>Schweinsbratw\u00fcrste der L\u00e4nge nach fast, aber nicht ganz durchschneiden und auseinander klappen.<\/li>\n<li>Die Schnittfl\u00e4chen mit <em>Tomaten<\/em>konzentrat bestreichen.<\/li>\n<li>Zusammen mit den Zwiebeln in einer Bratpfanne auf jeder Seite ca. 7 min bei mittlerer Hitze braten, resp. bis die Schnittfl\u00e4chen leicht braun und die Zwiebeln weich sind.<\/li>\n<li>Mit dem Wein abl\u00f6schen und diesen ca. zur H\u00e4lfte verdampfen lassen.<\/li>\n<\/ol>\n<p><strong> Hinweise<\/strong><\/p>\n<ul>\n<li>Beim Braten zieht sich die Haut zusammen und die W\u00fcrste w\u00f6lben sich. Man kann sie nach unten dr\u00fccken, beschweren, oder durch kleine Querschnitte in der Haut flacher halten.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 4 Pers 6 Pers 10 Pers Schweinsbratw\u00fcrste 4 6 10 Tomatenkonzentrat 1 EL 1.5\u00a0EL 2.5\u00a0EL Zwiebeln grob geschnitten 1 1.5 2.5 \u00d6l 1\u00a0EL 1.5\u00a0EL 2.5\u00a0EL Weisswein 100 ml 150 ml 250 ml<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[],"_links":{"self":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2278"}],"collection":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2278"}],"version-history":[{"count":5,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2278\/revisions"}],"predecessor-version":[{"id":3403,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2278\/revisions\/3403"}],"wp:attachment":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}