{"id":33,"date":"2015-06-07T12:55:07","date_gmt":"2015-06-07T10:55:07","guid":{"rendered":"http:\/\/tapas.ch\/?p=33"},"modified":"2023-02-05T22:12:17","modified_gmt":"2023-02-05T21:12:17","slug":"albondigas","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/albondigas\/","title":{"rendered":"Alb\u00f3ndigas"},"content":{"rendered":"<p>(Hackb\u00e4llchen in Tomatensugo)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>250g Rindhackfleisch<\/li>\n<li>1 Eiwei\u00df<\/li>\n<li>1 Essl\u00f6ffel Fenchelsaat<\/li>\n<li>frische Petersilie<\/li>\n<li>Oliven\u00f6l<\/li>\n<li>1 kleine Dose gesch\u00e4lte Tomaten (ca. 400g)<\/li>\n<li>Salz<\/li>\n<li>1 Prise Zucker<\/li>\n<li>Pfeffer<\/li>\n<li>2 Essl\u00f6ffel Pinienkerne<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><\/p>\n<ul>\n<li>Fenchelsaat in einer kleinen Pfanne ohne Fett kurz anr\u00f6sten und anschliessend im M\u00f6rser oder mit einem L\u00f6ffelr\u00fccken etwas zerstossen.<\/li>\n<li>Die Pinienkerne ebenfalls in einer kleinen Pfanne kurz anr\u00f6sten.<\/li>\n<li>Die H\u00e4lfte der Fenchelsaat in einem Teller mit Petersilie, Hackfleisch und Eisweiss verr\u00fchren, salzen und pfeffern.<\/li>\n<li>Mit feuchten Handfl\u00e4chen kleine Kugeln formen (ca. 2&#8230;3cm).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ul>\n<li>Das \u00d6l in der Bratpfanne erhitzen und die Hackb\u00e4llchen sowie die restliche Fenchelsaat bei mittlerer Hitze rundum leicht anbraten. Dann die Hackb\u00e4llchen beiseite stellen.<\/li>\n<li>In einer Pfanne die Tomaten zum kochen bringen und mit Pfeffer, Salz und Zucker w\u00fcrzen.<\/li>\n<li>Nach 5 Minuten die Hackb\u00e4llchen dazugeben und weitere 10 Minuten kochen.<\/li>\n<li>In einer Sch\u00fcssel anrichten und die Pinienkerne dar\u00fcber streuen.<\/li>\n<\/ul>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Fenchelsaat sind Fenchelsamen. Erh\u00e4ltlich im besseren Supermarkt.<\/li>\n<li>Alb\u00f3ndigas isst man warm.<\/li>\n<li>Der Alion ist so was wie ein kleiner Bruder der grossen Vega Sicilia Weine Unico und Valbuena. Ein toller, nicht ganz billiger Wein. Zur Familie geh\u00f6rt auch der weiter unten pr\u00e4sentierte Pintia aus dem Toro.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Ali\u00f3n<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Ribera del Duero<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">DO Bodegas y Vi\u00f1edos Ali\u00f3nGrupo Vega Sicilia<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">100% Tempranillo<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.bodegasalion.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.bodegasalion.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a style=\"line-height: 1.5;\" href=\"http:\/\/tapas.ch\/wordpress\/alion\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-58 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Alion-207x300.jpg\" alt=\"Alion\" width=\"207\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Alion-207x300.jpg 207w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Alion-706x1024.jpg 706w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/Alion.jpg 1435w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1549\" aria-describedby=\"caption-attachment-1549\" style=\"width: 900px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/06\/DSCN7605.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1549 size-large\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/06\/DSCN7605-1024x768.jpg\" alt=\"DSCN7605\" width=\"900\" height=\"675\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/06\/DSCN7605-1024x768.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/06\/DSCN7605-300x225.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/06\/DSCN7605-900x675.jpg 900w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><figcaption id=\"caption-attachment-1549\" class=\"wp-caption-text\">Vorne links: Albondigas. Rechts davon: Espinacas con garbanzos, Zanahorias ali\u00f1adas, Ensalada de at\u00fan.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>(Hackb\u00e4llchen in Tomatensugo) Zutaten 250g Rindhackfleisch 1 Eiwei\u00df 1 Essl\u00f6ffel Fenchelsaat frische Petersilie Oliven\u00f6l 1 kleine Dose gesch\u00e4lte Tomaten (ca. 400g) Salz 1 Prise Zucker Pfeffer 2 Essl\u00f6ffel Pinienkerne &nbsp;<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/albondigas\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Alb\u00f3ndigas<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fleisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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