{"id":4743,"date":"2026-08-25T14:17:16","date_gmt":"2026-08-25T14:17:16","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/frischer-tintenfisch-salat\/"},"modified":"2026-10-14T14:20:54","modified_gmt":"2026-10-14T14:20:54","slug":"frischer-tintenfisch-salat","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/rezept\/frischer-tintenfisch-salat\/","title":{"rendered":"Frischer Tintenfisch-Salat"},"content":{"rendered":"<p>Den Tintenfisch waschen. In einen Topf mit kaltem Wasser ohne Salz geben und langsam erhitzen. Mit Deckel 30 Minuten kochen. Anschlie\u00dfend den Topf vom Herd nehmen und abk\u00fchlen lassen. Den Kopf und die Tentakeln in d\u00fcnne Scheiben schneiden und beiseite legen.<br \/> Das Gem\u00fcse waschen, abtrocknen und kleinschneiden. Den Sellerie und den Fenchel in d\u00fcnnere und den Radiccio in etwas dickere Streifen schneiden.<\/p>\n<p><strong>Zubereitung der Vinaigrette oder Citronette<\/strong><\/p>\n<p>F\u00fcr die Vinaigrette einen Essl\u00f6ffel Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.), 2 Essl\u00f6ffel Oliven\u00f6l und etwas Salz und Pfeffer mischen. F\u00fcr die Citronette anstatt Essig Zitronensaft verwenden.<br \/> Die Walnusskerne zerkleinern und alle Zutaten vorsichtig mischen.<br \/> Die beiden Dressings separat servieren, sodass die G\u00e4ste ihren Favoriten w\u00e4hlen k\u00f6nnen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Den Tintenfisch waschen. In einen Topf mit kaltem Wasser ohne Salz geben und langsam erhitzen. Mit Deckel 30 Minuten kochen. Anschlie\u00dfend den Topf vom Herd nehmen und abk\u00fchlen lassen. Den Kopf und die Tentakeln in d\u00fcnne Scheiben schneiden und beiseite legen. Das Gem\u00fcse waschen, abtrocknen und kleinschneiden. Den Sellerie und den Fenchel in d\u00fcnnere und [&hellip;]<\/p>\n","protected":false},"featured_media":4744,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[162],"chef":[29],"aceto_utilizzato":[156],"difficolta":[201],"collana":[164],"class_list":["post-4743","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-piatti-unici","chef-daniela-ferri-paniati","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-facile","collana-foodblogger"],"acf":{"tempo_preparazione":20,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"20"},"porzioni":"4 Portionen","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 Portionen"},"consortium_profile":"2","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"2"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<ul>\n<li><strong>2<\/strong> gro\u00dfe Tintenfische (ca. <strong>300 g<\/strong> \/ <strong>400 g<\/strong>)<\/li>\n<li><strong>1<\/strong> Fenchel<\/li>\n<li><strong>1<\/strong> Kopf Radiccio von Treviso<\/li>\n<li>Etwas Parmesan, 24 Monate gereift<\/li>\n<li><strong>1<\/strong> Selleriestange<\/li>\n<li>Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<li>Zitrone<\/li>\n<li>Etwas Salz und Pfeffer<\/li>\n<li><strong>2<\/strong> EL Oliven\u00f6l<\/li>\n<li>Eine Handvoll Waln\u00fcsse<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<ul>\n<li><strong>2<\/strong> gro\u00dfe Tintenfische (ca. <strong>300 g<\/strong> \/ <strong>400 g<\/strong>)<\/li>\n<li><strong>1<\/strong> Fenchel<\/li>\n<li><strong>1<\/strong> Kopf Radiccio von Treviso<\/li>\n<li>Etwas Parmesan, 24 Monate gereift<\/li>\n<li><strong>1<\/strong> Selleriestange<\/li>\n<li>Balsamessig aus Modena (Aceto Balsamico di Modena g.g.A.)<\/li>\n<li>Zitrone<\/li>\n<li>Etwas Salz und Pfeffer<\/li>\n<li><strong>2<\/strong> EL Oliven\u00f6l<\/li>\n<li>Eine Handvoll Waln\u00fcsse<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/ricetta\/4743\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media\/4744"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/media?parent=4743"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/tipologia_piatto?post=4743"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/chef?post=4743"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/aceto_utilizzato?post=4743"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/difficolta?post=4743"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/de\/wp-json\/wp\/v2\/collana?post=4743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}