{"id":460,"date":"2021-06-01T08:02:27","date_gmt":"2021-06-01T06:02:27","guid":{"rendered":"https:\/\/duport-aberle.ch\/?p=460"},"modified":"2023-10-12T14:22:13","modified_gmt":"2023-10-12T12:22:13","slug":"winterrezept","status":"publish","type":"post","link":"https:\/\/duport-aberle.ch\/de\/2021\/06\/01\/winterrezept\/","title":{"rendered":"Winterrezept
Thunfisch-Makkaroni"},"content":{"rendered":"

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<\/div>

B\u00e9chamel-Thunfisch-Makkaroni<\/h2><\/div>
Thunfisch-Makkaroni sind das Studentenessen schlechthin. Dieses Gericht kann jedoch verfeinert und mit viel Geschmack zubereitet werden. Das Winterrezept von ALBO<\/a> ist einfach zuzubereiten und intensiv im Geschmack.<\/p>\n

Zutaten f\u00fcr 4 Personen:<\/h4>\n
    \n
  • 2 Dosen ALBO-Thunfisch in Oliven\u00f6l<\/li>\n
  • 50 g Butter<\/li>\n
  • 50 g Weizenmehl<\/li>\n
  • 600 ml Vollmilch<\/li>\n
  • Muskatnuss<\/li>\n
  • Salz<\/li>\n
  • 1 Pack Makkaroni<\/li>\n
  • 1 kg reife Tomaten<\/li>\n
  • 100 ml Oliven\u00f6l extra vergine<\/li>\n
  • 3 Teel\u00f6ffel Zucker<\/li>\n<\/ul>\n

    Zubereitung:<\/h4>\n

    1. Tomaten blanchieren
    \nUm die Haut der Tomaten zu entfernen, mit dem Messer ein kleines Kreuz auf der R\u00fcckseite der Tomate einritzen. In einem Topf Wasser aufkochen und die Tomaten f\u00fcr ein paar Sekunden eintauchen. Mit einem Schauml\u00f6ffel herausnehmen und in eine Sch\u00fcssel mit sehr kaltem Wasser geben. Die Haut vorsichtig entfernen und die Tomaten in kleine W\u00fcrfel schneiden.<\/p>\n

    2. Tomaten sautieren
    \nGrossz\u00fcgig Oliven\u00f6l in einen Topf giessen und erhitzen. Die gehackten Tomaten und die 3 Teel\u00f6ffel Zucker hinzuf\u00fcgen. Bei schwacher Hitze anbraten lassen und umr\u00fchren. Ein wenig Salz und den Thunfisch hinzugeben, Mischung beiseitestellen. Wir empfehlen, den Thunfisch abzutropfen.<\/p>\n

    3. B\u00e9chamelsauce zubereiten
    \nButter in einen Kochtopf geben. Sobald sie geschmolzen ist, Mehl hinzuf\u00fcgenu. Mit dem Holzl\u00f6ffel r\u00fchren, bis sich ein Teig bildet. In der Zwischenzeit die Milch bis kurz vor dem Kochen erhitzen, und nach und nach unter st\u00e4ndigem R\u00fchren hinzuf\u00fcgen bis eine geschmeidige Sauce entsteht.<\/p>\n

    4. Makkaroni kochen
    \nWasser mit Salz einem Topf aufkochen, Makkaroni zugeben und w\u00e4hrend der empfohlenen Zeit kochen. Abtropfen lassen und beiseitestellen.
    \nEine Auflaufform mit ein wenig Butter einfetten. Makkaroni und Tomaten-Thunfisch-Mischung in die Form geben, mit B\u00e9chamelsauce vollst\u00e4ndig bedecken. Im Backofen bei hoher Temperatur gratinieren, bis die B\u00e9chamel goldbraun ist.<\/div><\/div>[\/vc_column][vc_column width=“1\/3″][vc_single_image image=“478″ img_size=“full“][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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