{"id":7600,"date":"2020-09-30T10:14:23","date_gmt":"2020-09-30T10:14:23","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&#038;p=7600"},"modified":"2020-09-30T10:14:42","modified_gmt":"2020-09-30T10:14:42","slug":"pasta-alla-norma-con-olio-evo-valdemone-dop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/pasta-alla-norma-con-olio-evo-valdemone-dop\/","title":{"rendered":"Pasta alla norma con olio EVO Valdemone DOP"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_2_3 2_3 fusion-two-third fusion-column-first\" style=\"--awb-bg-size:cover;width:66.666666666667%;width:calc(66.666666666667% - ( ( 4% ) * 0.66666666666667 ) );margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-image-element in-legacy-container\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"980\" height=\"668\" title=\"norma\" src=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1.jpg\" alt class=\"img-responsive wp-image-7599\" srcset=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1-200x136.jpg 200w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1-400x273.jpg 400w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1-600x409.jpg 600w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1-800x545.jpg 800w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/09\/norma-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 980px\" \/><\/span><\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_3 1_3 fusion-one-third fusion-column-last\" style=\"--awb-bg-size:cover;width:33.333333333333%;width:calc(33.333333333333% - ( ( 4% ) * 0.33333333333333 ) );\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-1\"><p>Zutaten:<\/p>\n<p>350 g Penne<br \/>\n500 g Auberginen<br \/>\n200 g gesalzener Ricotta-K\u00e4se<br \/>\n850 g frische Tomaten<br \/>\n2 Knoblauchzehen<br \/>\n15 ml natives Oliven\u00f6l extra Valdemone DOP<br \/>\nBasilikumbl\u00e4tter<br \/>\nSalz<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-bg-size:cover;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-2\"><p>Zubereitung:<br \/>\nDie Tomaten waschen und schneiden. Das Oliven\u00f6l in einen Schmortopf geben, erhitzen und dann die Tomaten hinzuf\u00fcgen. Bei sehr geringer Hitze kochen und mit einem Deckel zudecken. Nach etwa zwanzig Minuten vom Feuer nehmen und im Gem\u00fcsestampfer passieren, bis eine glatte So\u00dfe entsteht.<br \/>\nIn eine Pfanne geben, salzen und weitere 10-15 Minuten einkochen. In der Zwischenzeit das Wasser zum Kochen bringen.<br \/>\nDie Auberginen waschen, trocknen und in Scheiben schneiden. Die Auberginen in reichlich nativem Oliven\u00f6l extra anbraten und auf Saugpapier abtropfen lassen. Nach Belieben salzen.<br \/>\nDie Nudeln al dente kochen, abgie\u00dfen und zusammen mit den Basilikumbl\u00e4ttern in die Pfanne mit der Sauce geben.<br \/>\nGut vermischen und  mit den gebratenen Auberginen und dem gesalzenem Ricotta-K\u00e4se servieren.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":7599,"menu_order":0,"template":"","class_list":["post-7600","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta alla norma con olio EVO Valdemone DOP - LOOKING FOR THE PERFECT FOOD<\/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:\/\/lookingfortheperfectfood.eu\/ricette\/pasta-alla-norma-con-olio-evo-valdemone-dop\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta alla norma con olio EVO Valdemone DOP - 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