{"id":1971,"date":"2019-03-29T23:22:21","date_gmt":"2019-03-29T23:22:21","guid":{"rendered":"http:\/\/watjidett.de\/?p=1971"},"modified":"2020-04-27T19:17:09","modified_gmt":"2020-04-27T19:17:09","slug":"%ef%bb%bftaglierini-mit-garnelen-und-gemuesejulienne","status":"publish","type":"post","link":"http:\/\/watjidett.de\/?p=1971","title":{"rendered":"\ufeffTaglierini mit Garnelen und Gem\u00fcsejulienne"},"content":{"rendered":"\r\n<p>Zutaten f\u00fcr 4 Personen\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p><strong>Nudelteig<\/strong><\/p>\r\n\r\n\r\n\r\n<p>200 gr Mehl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 Ei\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>2 Eigelb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 Pr Salz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>etwas Oliven\u00f6l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Das Mehl in eine Sch\u00fcssel sieben. In einer zweiten Sch\u00fcssel das Ei, die Eigelb, Oliven\u00f6l und das Salz verr\u00fchren und mit einem Kochl\u00f6ffel in das Mehl einarbeiten. Den Vorteig auf eine gemehlte Arbeitsfl\u00e4che geben und mit den H\u00e4nden noch soviel Mehl unterarbeiten, bis ein geschmeidiger Teig entsteht. In eine Klarsichtfolie\u00a0 einwickeln und\u00a0 ca, 1-2 Stunden k\u00fchl ruhen lassen. Den Nudelteig mit der Nudelmaschine zu d\u00fcnnen Platten ausrollen, leicht antrocknen lassen, dann in feine Taglierini schneiden.<\/p>\r\n\r\n\r\n\r\n<p><strong>GARNELENFOND <\/strong>\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Garnelenkarkassen\u00a0\u00a0\u00a0\u00a0 <br \/>Etwas Butter und Oliven\u00f6l\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>R\u00f6stgem\u00fcse, geputzt, In mittelgro\u00dfe W\u00fcrfel von 2 Karotten, 1 stk Lauch, 1 Stk Sellerie\u00a0\u00a0\u00a0 <br \/>4 Schalotten,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 EL Tomatenmark<br \/>2 dl Wei\u00dfwein<br \/>5 dl Gefl\u00fcgelconsomme<br \/>1 kl. Dose gepellte Tomaten<br \/>1 Zweig Estragon<br \/>2 dl Creme Double<\/p>\r\n\r\n\r\n\r\n<p>Den Kopfteil der Garnelen vom Schwanzteil abdrehen. Den Schwanzteil \u00fcber den R\u00fccken mit einer Schere aufschneiden, den Darm entfernen. Die Garnelenschw\u00e4nze ausl\u00f6sen. Zugedeckt k\u00fchl stellen.<\/p>\r\n\r\n\r\n\r\n<p>Die Garnelenkarkassen in etwas Butter und Oliven\u00f6l anr\u00f6sten. Das R\u00f6stgem\u00fcse zuf\u00fcgen, leicht angehen lassen. Das Tomatenmark und die gepellten Tomaten zuf\u00fcgen. Den Wei\u00dfwein und die Kr\u00e4uter zuf\u00fcgen.\u00a0 Mit Gefl\u00fcgelconsomme\u00a0 knapp bedeckt auff\u00fcllen. Alles ca. 1 Stunde leise k\u00f6cheln lassen. Durch ein Haarsieb passieren und die Garnelenkarkassen gut auspressen. Den Garnelenfond aufkochen, die Creme Double zuf\u00fcgen und alles langsam s\u00e4mig reduzieren.<\/p>\r\n\r\n\r\n\r\n<p><strong>Gem\u00fcsegarnitur<\/strong><\/p>\r\n\r\n\r\n\r\n<p>1 mittelgro\u00dfe Zucchini<br \/>2 Champignonk\u00f6pfe\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>2 Karotten\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 St\u00fcck Lauchwei\u00df<br \/>1 St\u00fcck Knollensellerie\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Die Gem\u00fcse putzen, waschen und in feine Julienne schneiden. Zugedeckt k\u00fchl stellen.<\/p>\r\n\r\n\r\n\r\n<p><strong>F\u00fcr die a la Minute K\u00fcche fertigstellen und anrichten<\/strong><\/p>\r\n\r\n\r\n\r\n<p>400 gr fr Garnelen <br \/>Etwas Oliven\u00f6l f\u00fcr die Gem\u00fcsejulienne<br \/>Etwas Butter und Oliven\u00f6l f\u00fcr die Gernelenschw\u00e4nze<\/p>\r\n\r\n\r\n\r\n<p>Kurz vor dem Servieren die Taglierini al dente kochen. Absch\u00fctten, mit etwas Oliven\u00f6l\u00a0 vermischen. Die Gem\u00fcsejulienne in Oliven\u00f6l d\u00fcnsten, abschmecken. Den Garnelenfond erw\u00e4rmen und die Butter untermontieren. Abschmecken. Die Garnelenschw\u00e4nze in Butter und Oliven\u00f6l kurz braten. Die Taglierini mit den Gem\u00fcsejulienne und der Sauce mischen. Anrichten.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr 4 Personen\u00a0\u00a0\u00a0\u00a0 Nudelteig 200 gr Mehl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Ei\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Eigelb\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Pr Salz\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[127,16,129,58,13,128],"tags":[55,73,74],"class_list":["post-1971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruehling","category-hauptgericht","category-herbst","category-kochabend-12","category-rezepte","category-sommer","tag-gemuese","tag-nudeln","tag-schalentiere"],"jetpack_featured_media_url":"http:\/\/watjidett.de\/wp-content\/uploads\/2019\/03\/P1000747-1-scaled.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1971"}],"version-history":[{"count":2,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1971\/revisions"}],"predecessor-version":[{"id":5809,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1971\/revisions\/5809"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/media\/5808"}],"wp:attachment":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1971"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}