{"id":37338,"date":"2017-08-21T10:57:04","date_gmt":"2017-08-21T08:57:04","guid":{"rendered":"https:\/\/mannschaft.com\/bimber\/2017\/08\/21\/kalbs-saltimbocca-mit-oliven-bulgur\/"},"modified":"2023-01-26T13:53:08","modified_gmt":"2023-01-26T12:53:08","slug":"kalbs-saltimbocca-mit-oliven-bulgur","status":"publish","type":"post","link":"https:\/\/alte.mannschaft.lgbt\/bimber\/kalbs-saltimbocca-mit-oliven-bulgur\/","title":{"rendered":"Kalbs-Saltimbocca mit Oliven-Bulgur"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/_ZXNbp5-HW0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><br \/>\n<a class=\"fasc-button fasc-size-large fasc-type-flat fasc-rounded-medium ico-fa fasc-ico-before fa-clock-o\" data-fasc-style=\"background-color:#f7f7f7;color:#4d4d4d;\">Zeit: 45 Minuten,\u00a0<\/a><a class=\"fasc-button fasc-size-large fasc-type-flat fasc-rounded-medium ico-fa fasc-ico-before fa-cutlery\" data-fasc-style=\"background-color:#f7f7f7;color:#4d4d4d;\">Portionen: 2, Stufe: Einfach<\/a><\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li><b>20 ml\u00a0<\/b>Oliven\u00f6l<\/li>\n<li><b>1 EL\u00a0<\/b>Tomatenpaste<\/li>\n<li><b>1\u00a0<\/b>Zwiebel<\/li>\n<li><b>200 g<\/b>\u00a0Bulgur (grob)<\/li>\n<li><b>400 ml\u00a0<\/b>Bouillon<\/li>\n<li><b>1 TL<\/b>\u00a0Paprikapulver<\/li>\n<li><b>50 g\u00a0<\/b>Schwarze Oliven (entsteint)<\/li>\n<li><b>1 TL\u00a0<\/b>Oregano<\/li>\n<li>Thymian<\/li>\n<li>Salz &amp; Pfeffer<\/li>\n<li><b>400 g\u00a0<\/b>Kalbfleisch-Schnitzel<\/li>\n<li>wenig Mehl<\/li>\n<li><b>8<\/b>\u00a0Salbei-Bl\u00e4tter<\/li>\n<li><b>4 Scheiben<\/b>\u00a0Prosciutto oder Rohschinken<\/li>\n<li><b>2 EL<\/b>\u00a0Raps\u00f6l<\/li>\n<li>wenig Mehl<\/li>\n<li><b>1\u00a0<\/b>Prise\u00a0Fleisch Gew\u00fcrz<\/li>\n<\/ul>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<h4>\u00a0<img data-expand=\"600\" decoding=\"async\" loading=\"lazy\" class=\"lazyload alignnone size-full wp-image-20384\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' viewBox%3D'0 0 770 578'%2F%3E\" data-src=\"http:\/\/www.mannschaft.com\/wp-content\/uploads\/2017\/08\/Saltimbocca-Bulgur-1.jpg\" alt=\"\" width=\"770\" height=\"578\" \/><\/h4>\n<h4>Zubereitung<\/h4>\n<div class=\"vc_separator wpb_content_element vc_separator_align_left vc_sep_width_100 vc_sep_pos_align_center vc_sep_color_grey vc_separator-has-text\">\n<ul>\n<li>Die Zwiebel sch\u00e4len und fein hacken. Das Oliven\u00f6l in einem Topf geben und die Zwiebel ca. 1 Minute braten.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Tomatenpaste geben und f\u00fcr 5 Sekunden braten. Bulger geben und alles zusammen weitere 4 Minuten braten.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Mit Bouillon abl\u00f6schen und die Temperatur tiefer stellen. Thymian-Bl\u00e4tter, Paprikapulver dazugeben und mit Salz und Pfeffer abschmecken. Umr\u00fchren. Ca. 12 Minuten kochen lassen.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Oregano und Oliven dazugeben und umr\u00fchren.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Das Fleisch mit Salz, Pfeffer und Fleisch-Gew\u00fcrz w\u00fcrzen und zwei Salbei-Bl\u00e4tter auf einer Seite legen. Auf dem Blatt ein Prosciutto-Aufschnitt legen und mit wenig Mehl bestauben.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>20 ml Raps\u00f6l in einer Pfanne erhitzen und das Fleisch auf beide Seite ca. 2 Minuten (pro Seite) braten.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"vc_row wpb_row vc_inner vc_row-fluid\">\n<div class=\"wpb_column vc_column_container vc_col-sm-12\">\n<div class=\"vc_column-inner \">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column wpb_content_element \">\n<div class=\"wpb_wrapper\">\n<ul>\n<li>Das Saltimbocca\u00a0mit dem Bulgur servieren und mit Salbei und Cherry-Tomaten dekorieren.<\/li>\n<\/ul>\n<\/div>\n<p>Hat dir dieses Rezept gefallen? Mehr davon gibt es auf\u00a0<a href=\"http:\/\/www.lazunskochen.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">lazunskochen.com<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Eine kleine Reise in den S\u00fcden: Das klassische italienische Saltimbocca mit einem Touch aus Zypern. Zartes Kalbfleisch und Prosciutto begleitet von einem mediterranen Oliven-Bulgur. <a class=\"g1-link g1-link-more\" href=\"https:\/\/alte.mannschaft.lgbt\/bimber\/kalbs-saltimbocca-mit-oliven-bulgur\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":37339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[262],"tags":[],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/posts\/37338"}],"collection":[{"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/comments?post=37338"}],"version-history":[{"count":1,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/posts\/37338\/revisions"}],"predecessor-version":[{"id":160487,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/posts\/37338\/revisions\/160487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/media\/37339"}],"wp:attachment":[{"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/media?parent=37338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/categories?post=37338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alte.mannschaft.lgbt\/bimber\/wp-json\/wp\/v2\/tags?post=37338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}