{"id":11818,"date":"2026-01-26T19:11:28","date_gmt":"2026-01-26T19:11:28","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=11818"},"modified":"2026-01-26T20:29:32","modified_gmt":"2026-01-26T20:29:32","slug":"recette-galette-de-consoude-farcie","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-galette-de-consoude-farcie","title":{"rendered":"Recette Galette de consoude farcie"},"content":{"rendered":"
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Gef\u00fcllte Beinwell in Buchweizencr\u00eape-Teig<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 8 mittelgro\u00dfe Beinwellbl\u00e4tter<\/li><\/ul>

    Buchweizencr\u00eape-Teig:<\/p>

    • 250 ml Wasser<\/li>
    • 100 g Buchweizenmehl<\/li>
    • 2 Eier<\/li>
    • 50 g fl\u00fcssige Butter<\/li>
    • Feine Salz<\/li><\/ul>

      Pilzf\u00fcllung:<\/p>

      • 500 g Champignons oder Steinpilze<\/li>
      • 2 Schaloten<\/li>
      • \u00d6l und Butter<\/li>
      • Salz und Pfeffer<\/li>
      • Gehackte Kr\u00e4uter (Petersilie, Schnittlauch, Kerbel usw.)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        Buchweizencr\u00eape-Teig<\/u>\u00a0:<\/p>

        Mehl und Wasser glatt r\u00fchren. Eier und geschmolzene Butter hinzuf\u00fcgen. Salz dazugeben. Den Teig ruhen lassen.<\/p>

        Pilzf\u00fcllung<\/u>\u00a0:<\/p>

        Die Champignons nach gr\u00fcndlichem Putzen klein schneiden. Die Schalotten fein w\u00fcrfeln. In einer beschichteten Pfanne die Champignon-Duxelle mit etwas \u00d6l und Butter anbraten, bis sie leicht gebr\u00e4unt ist. Die Schalotten hinzuf\u00fcgen und weich d\u00fcnsten. Mit Salz und Pfeffer w\u00fcrzen und die gehackten Kr\u00e4uter unterr\u00fchren. Gek\u00fchlt aufbewahren.<\/p>

        Zusammensetzung<\/u> :<\/p>

        Die Beinwellbl\u00e4tter paarweise umgekehrt auf den Tisch legen. Etwas Duxelles in die Mitte eines Blattes geben. Das zweite Blatt darauflegen und wie eine Ravioli zusammendr\u00fccken.
        => Die Haare des Beinwells sorgen daf\u00fcr, dass die beiden Bl\u00e4tter zusammenkleben.
        Sobald die Bl\u00e4tter gef\u00fcllt sind, eine leicht ge\u00f6lte, beschichtete Pfanne erhitzen. Den Teig anr\u00fchren. Die gef\u00fcllten Bl\u00e4tter in den Teig tauchen und in die Pfanne geben. Von beiden Seiten scharf anbraten und beiseite stellen.<\/p>

        => Als Beilage zu gebratenen Fleisch oder Fisch servieren.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Galette de consoude farcie Recette de Jean-Marie Dumaine Ingr\u00e9dients pour 4 personnes 8 feuilles de consoude moyennes P\u00e2te \u00e0 galette : 250 ml d’eau 100 g de farine de sarrasin 2 \u0153ufs 50 g de beurre fondu Sel fin Farce aux champignons : 500 g de champignons de Paris ou c\u00e8pes 2 \u00e9chalotes Huile\/beurre Sel\/poivre […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":4,"footnotes":""},"class_list":["post-11818","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Galette de consoude farcie - 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