{"id":2688,"date":"2023-10-09T09:49:07","date_gmt":"2023-10-09T09:49:07","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=2688"},"modified":"2023-10-09T09:54:00","modified_gmt":"2023-10-09T09:54:00","slug":"recette-de-sauce-a-lamarante","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-de-sauce-a-lamarante","title":{"rendered":"Recette de sauce \u00e0 l’amarante"},"content":{"rendered":"
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Amaranth-Sauce<\/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 Fran\u00e7ois Couplan aus dem Buch \"Wildpflanzen f\u00fcr die K\u00fcche \"<\/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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  • 150 g Zwiebeln<\/span><\/li>
  • 50 ml Oliven\u00f6l<\/span><\/li>
  • 600 g zarte Amaranthbl\u00e4tter<\/span><\/li>
  • 250 g Tomaten<\/span><\/li>
  • 5 Knoblauchzehen, gehackt<\/span><\/li>
  • 30 g frische Ingwer, gerieben<\/span><\/li>
  • Schale einer unbehandelten Zitrone (oder Limone)<\/span><\/li>
  • 1 TL Salz<\/span><\/li>
  • frischer Nelkenpfeffer nach Geschmack<\/span><\/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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    Die Zwiebeln klein schneiden und im Oliven\u00f6l glasig d\u00fcnsten, anschliessend die gewaschenen und grob geschnittenen Amaranthbl\u00e4tter dazugeben. Die Tomaten in St\u00fccke schneiden und ebenfalls zum Gem\u00fcse geben. Mit dem gehackten Knoblauch, dem geriebenen Ingwer und der abgeriebenen Zitronenschale, Salz und Nelkenpfeffer - sofern Sie exotische Gew\u00fcrze m\u00f6gen - abschmecken.<\/span>
    Die Sauce unbedeckt k\u00f6cheln lassen, bis die Tomaten und Amaranthbl\u00e4tter gar sind.<\/span>

    \u00a0=> Die Sauce wird traditionell zu weissem, k\u00f6rnigem Reis, Linsen oder gut gegarten Bohnen gereicht. Auf der Insel R\u00e9union verwendet man statt der Zitrone oder Limone eine kleine Zitrusfrucht mit runzeliger Haut (Citrus hystrix), die man dort Combava nennt und die ein ausgesprochen intensives Aroma hat.<\/span><\/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":"

    Sauce \u00e0 l’amarante Recette tir\u00e9e de “Wildpflanzen f\u00fcr die K\u00fcche” de Fran\u00e7ois Couplan Ingr\u00e9dients pour 4 personnes 150 g d’oignons 50 ml d’huile d’olive 600 g de feuilles tendres d’amaranthe 250 g de tomates 5 gousses d’ail hach\u00e9es 30 g de gingembre hach\u00e9 fin Zeste d’un citron non trait\u00e9 (ou de citron vert) 1 c […]<\/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":13,"footnotes":""},"class_list":["post-2688","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de sauce \u00e0 l'amarante - 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