{"id":21,"date":"2009-10-12T16:39:11","date_gmt":"2009-10-12T15:39:11","guid":{"rendered":"http:\/\/www.mundi-roth.de\/tapas-rezepte\/?p=21"},"modified":"2009-11-12T19:18:37","modified_gmt":"2009-11-12T18:18:37","slug":"batata-e-morcilla","status":"publish","type":"post","link":"https:\/\/www.mundi-roth.de\/tapas-rezepte\/batata-e-morcilla.html","title":{"rendered":"Batata y Morcilla"},"content":{"rendered":"<p>Hierzu w\u00e4hle ich zwei mittelgro\u00dfe Batata amarilla (gelbfleischige S\u00fc\u00dfkartoffel) und zwei Morcilla dulce (kanarische s\u00fc\u00dfe Blutwurst).<\/p>\n<p>Zum W\u00fcrzen der Batata nehme ich<br \/>\n1 EL Zucker<br \/>\n1 EL edels\u00fc\u00dfes Paprikapulver<br \/>\n1 TL getrockneter Oregano<br \/>\n1 TL scharfes Currypulver<br \/>\n\u00bd TL Kreuzk\u00fcmmelpulver<br \/>\n1-2 Msp. Chiliflocken<br \/>\n1-2 EL Oliven\u00f6l<br \/>\nSalz und Pfeffer<\/p>\n<p>Die Batata sch\u00e4le ich und schneide sie auf Spalten (achteln). Dann werden Zucker und Gew\u00fcrze mit dem Oliven\u00f6l in einer Sch\u00fcssel gut durchgemischt.<br \/>\nDie Mischung auf die Batataspalten dick auftragen und diese auf ein leicht einge\u00f6ltes Backblech setzen. Im auf 215\u00b0C vorgeheizten Backofen auf der 2. Schiene von unten 20-25 Minuten backen.<a href=\"http:\/\/www.mundi-roth.de\/tapas-rezepte\/wp-content\/uploads\/2009\/11\/MorcillaPatata.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-22\" title=\"MorcillaPatata\" src=\"http:\/\/www.mundi-roth.de\/tapas-rezepte\/wp-content\/uploads\/2009\/11\/MorcillaPatata-150x150.jpg\" alt=\"MorcillaPatata\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>W\u00e4hrenddessen wasche ich die Morcilla ab und schneide sie auf ca. 2,5cm dicke St\u00fccke.<br \/>\nIn einer Pfanne lasse ich Butterfett hei\u00df werden und brate die Morcilla auf der Schnittfl\u00e4che.<\/p>\n<p>Zum Schluss setze ich die gegarten Batataspalten mit in Pfanne und serviere alles zusammen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hierzu w\u00e4hle ich zwei mittelgro\u00dfe Batata amarilla (gelbfleischige S\u00fc\u00dfkartoffel) und zwei Morcilla dulce (kanarische s\u00fc\u00dfe Blutwurst). Zum W\u00fcrzen der Batata nehme ich 1 EL Zucker 1 EL edels\u00fc\u00dfes Paprikapulver 1 TL getrockneter Oregano 1 TL scharfes Currypulver \u00bd TL Kreuzk\u00fcmmelpulver 1-2 Msp. Chiliflocken 1-2 EL Oliven\u00f6l Salz und Pfeffer Die Batata sch\u00e4le ich und schneide [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-21","post","type-post","status-publish","format-standard","hentry","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Batata y Morcilla - Tapas Rezepte<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mundi-roth.de\/tapas-rezepte\/batata-e-morcilla.html\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Batata y Morcilla - Tapas Rezepte\" \/>\n<meta property=\"og:description\" content=\"Hierzu w\u00e4hle ich zwei mittelgro\u00dfe Batata amarilla (gelbfleischige S\u00fc\u00dfkartoffel) und zwei Morcilla dulce (kanarische s\u00fc\u00dfe Blutwurst). Zum W\u00fcrzen der Batata nehme ich 1 EL Zucker 1 EL edels\u00fc\u00dfes Paprikapulver 1 TL getrockneter Oregano 1 TL scharfes Currypulver \u00bd TL Kreuzk\u00fcmmelpulver 1-2 Msp. 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