servings<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 45 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"25 minutes\/180\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"410 kJ\/98 kcal;","fett":"6 g, of which saturated 3 g","kohlenhydrate":"6 g, of which sugars 2 g;","eiweiss":"5 g; salt 0.8 g"}},"rez_section_heading":"Recipe","rezept":[{"rez_heading":"Ingredients","rez_infos":[{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
lentils, green<\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"1000","rez_weight_unit":"g","rez_value":"
rondini<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
cherry tomatoes, quartered<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"
ground black pepper<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
onions, red, cubed<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
garlic cloves, chopped<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
olive oil<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":"
Noilly Prat 18% vol.<\/p>\n"},{"rez_weight":"60","rez_weight_unit":"g","rez_value":"
cr\u00e8me fra\u00eeche<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
vegetable bouillon<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
tomato juice<\/p>\n"},{"rez_weight":"100","rez_weight_unit":"g","rez_value":"
cream<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"
ground black pepper<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
Sbrinz cheese, grated<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Preparation","hers_description":"
Cover the lentils generously with water in a pan and add a little salt. Bring to the boil, cover and cook the lentils for 20-30 minutes until soft.<\/p>\n
Meanwhile, cut off a 2 cm thick lid from the rondini and scoop out the inside. Cut the flesh and the lid into pea-sized cubes.<\/p>\n
If the flesh is too soft, do not use it. Cook the rondini in a steamer at 100\u00b0C for 20 minutes until soft. Season the cherry tomatoes with salt and pepper.<\/p>\n
Heat the olive oil and saut\u00e9 the diced rondini, onions and garlic. Season and add the Noilly Prat, reduce almost completely and saut\u00e9 for another 2 minutes. Finally, stir in the cr\u00e8me fra\u00eeche, bring to a boil, remove from the heat and season the filling with salt and pepper.<\/p>\n
Place the hollowed-out and steamed rondini in a gratin dish and fill with the lentil mixture. Mix the rondini filling with vegetable bouillon, tomato juice and cream. Season to taste if necessary. Spread the mixture around the rondini and sprinkle with Sbrinz cheese.<\/p>\n
Preheat the convection oven to 180\u00b0C. Bake the rondini in the hot oven on the second lowest rack for about 25 minutes.<\/p>\n","hers_images":false},{"hers_heading":"Serving","hers_description":"
Arrange the filled rondini on 4 preheated plates and serve with mashed potatoes, risotto or creamy polenta.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":false},"yoast_head":"\n