{"id":3,"date":"2007-06-23T23:30:41","date_gmt":"2007-06-23T21:30:41","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=3"},"modified":"2024-05-07T21:53:38","modified_gmt":"2024-05-07T19:53:38","slug":"pasticcio-di-spaghetti","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=3","title":{"rendered":"Pasticcio di Spaghetti"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n500 g Spaghetti, 2 Dosen Thunfisch natur, 1 Glas Anchovis, 2 EL Kapern, 2 Eier; 2 Tassen Bechamel-Sauce, etwas Tomatenp\u00fcree, gef\u00fcllte Oliven f\u00fcr die Dekoration<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/pasticcio_spg.jpg\" width=\"400\" height=\"300\" alt=\"Pasticcio di Spaghetti\" title=\"Pasticcio di Spaghetti\" \/><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nSpaghetti al dente kochen. In einer Sch\u00fcssel zerpfl\u00fcckten Thunfisch, kleingehackte Anchovis und Kapern mischen. Fertig gekochte Spaghetti dazugeben und mit den Eiern gut vermischen, mit Oregano, Thymian, Salz und Pfeffer w\u00fcrzen. In eine gebutterte und mit Br\u00f6sel ausgekleidete Kuchenform f\u00fcllen und im Backofen bei 180 Grad C backen. Bechamelsauce mit etwas Tomatenp\u00fcree rosa einf\u00e4rben, \u00fcber das fertige Pasticcio gie\u00dfen und mit den gef\u00fcllten Oliven verzieren.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/pasticcio_spa.jpg\" width=\"400\" height=\"300\" alt=\"Pasticcio di Spaghetti angeschnitten\" title=\"Pasticcio di Spaghetti angeschnitten\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 500 g Spaghetti, 2 Dosen Thunfisch natur, 1 Glas Anchovis, 2 EL Kapern, 2 Eier; 2 Tassen Bechamel-Sauce, etwas Tomatenp\u00fcree, gef\u00fcllte Oliven f\u00fcr die Dekoration Zubereitung: Spaghetti al dente kochen. In einer Sch\u00fcssel zerpfl\u00fcckten Thunfisch, kleingehackte Anchovis und Kapern mischen. Fertig gekochte Spaghetti dazugeben und mit den Eiern gut vermischen, mit Oregano, Thymian, Salz [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5,4],"tags":[48,42,194,237,12],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions"}],"predecessor-version":[{"id":4314,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions\/4314"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}