{"id":2225,"date":"2019-11-07T16:03:32","date_gmt":"2019-11-07T16:03:32","guid":{"rendered":"https:\/\/www.eeqf.eu\/2019\/11\/07\/salame-di-tonno\/"},"modified":"2019-12-19T16:33:10","modified_gmt":"2019-12-19T16:33:10","slug":"thunfisch-salami","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2019\/11\/07\/thunfisch-salami\/","title":{"rendered":"Thunfisch-Salami"},"content":{"rendered":"
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ZUTATEN<\/strong>
\n300 g in \u00d6l eingelegter Thunfisch
\n3 Eier
\n250 g gekochte Kartoffel
\n50 g Paniermehl
\n30 ml Natives Oliven\u00f6l extra Toscano IGP
\nKapern n. B.<\/p>\n<\/div>

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ZUBEREITUNG<\/strong>
\nDen Thunfisch abgie\u00dfen und mit einer Gabel ausdr\u00fccken. Auch die Kartoffel, die Eier, das Paniermehl, das Native Oliven\u00f6l extra Toscano IGP und die Kapern hinzuf\u00fcgen und mit Salz abschmecken. Verr\u00fchren, bis eine gleichm\u00e4\u00dfige Mischung erzielt wird. Die Mischung auf Backpapier legen und zu einer Salami formen. Die in Backpapier gerollte Form in Alufolie wickeln und schlie\u00dfen. Wasser zum Kochen bringen und die Salami etwa 40 Minuten lang kochen. Abgie\u00dfen und eine Stunde im K\u00fchlschrank fest werden lassen. In Scheiben schneiden und servieren.<\/p>\n<\/div>

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