{"id":22058,"date":"2022-04-27T13:37:12","date_gmt":"2022-04-27T11:37:12","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/griessschnitten-mit-fleischkuegeli-sauce"},"modified":"2022-07-29T17:19:41","modified_gmt":"2022-07-29T15:19:41","slug":"griessschnitten-mit-fleischkuegeli-sauce","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/griessschnitten-mit-fleischkuegeli-sauce","title":{"rendered":"Griessschnitten mit Fleischk\u00fcgeli-Sauce"},"author":2,"featured_media":22074,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[86],"et_countries":[],"recipe_main_ingredient":[120,123],"recipe_difficulty":[127],"recipe_preparation_time":[153],"recipe_diet_type":[],"recipe_saison":[143],"acf":{"recipe_preparation_time":153,"recipe_categories":86,"recipe_time_txt":"30 Minuten, plus Zeit zum Ausk\u00fchlen, plus 20 Minuten zum Backen","recipe_type":5221,"recipe_difficulty":127,"recipe_diet_type":false,"recipe_main_ingredient":[120,123],"recipe_saison":[143],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"5 dl Milch\r\n5 dl Gem\u00fcsebouillon\r\n200 g Weizengriess\r\n250 g Emmentaler AOP, R\u00e9serve\/Surchoix\r\n30 g Pinienkerne\r\n2 Eigelb\r\nSalz, Pfeffer\r\n1 Zwiebel\r\n1 EL Oliven\u00f6l\r\n1 grosse Dose gehackte Tomaten (800 g)\r\n300 g Fleischk\u00fcgeli \/ Br\u00e4tk\u00fcgeli\r\n\u00bd Bund Majoran","recipe_preparation":"Milch mit Bouillon aufkochen. Griess unter R\u00fchren einlaufen lassen. Bei kleiner Hitze 5-10 Minuten k\u00f6cheln, ab und zu umr\u00fchren. Leicht ausk\u00fchlen lassen.\r\n\r\nEmmentaler AOP fein reiben. Pinienkernen in einer Pfanne ohne Fett goldbraun r\u00f6sten. Eigelb und die H\u00e4lfte des K\u00e4ses mit dem Griess mischen, mit Salz und Pfeffer w\u00fcrzen. 5-7 mm dick auf einem mit Backpapier belegten Blech ausstreichen und ausk\u00fchlen lassen.\r\n\r\nZwiebel fein hacken, im \u00d6l and\u00fcnsten. Tomaten zuf\u00fcgen, 10 Minuten k\u00f6cheln. Br\u00e4tk\u00fcgeli beigeben, mit Salz und Pfeffer w\u00fcrzen. In eine Gratinform giessen.\r\n\r\nGriessmasse in St\u00fccke schneiden. Dachziegelartig zwischen den Br\u00e4tk\u00fcgeli verteilen. Majoranbl\u00e4ttchen von den Stielen zupfen, mit restlichem K\u00e4se und Pinienkerne \u00fcber die Griessst\u00fccke streuen. 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