{"id":14781,"date":"2021-03-26T07:00:00","date_gmt":"2021-03-26T07:00:00","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/03\/26\/bowls-im-fokus-italien-in-einer-schussel-wirrettenwaszurettenist\/"},"modified":"2024-10-21T15:54:42","modified_gmt":"2024-10-21T07:54:42","slug":"bowls-im-fokus-italien-in-einer-schussel-wirrettenwaszurettenist","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/03\/26\/bowls-im-fokus-italien-in-einer-schussel-wirrettenwaszurettenist\/","title":{"rendered":"Bowls im Fokus, Italien in einer Sch\u00fcssel #wirrettenwaszurettenist \u2013 Bowls in Focus, Italy in a Bowl"},"content":{"rendered":"

#wirrettenwaszurettenist hat diesmal entschieden, dass wir Bowls retten. Das bedeutet, wir zeigen Euch, dass man die relativ einfach auch selber kochen kann. Dabei bleibt dann auch die Kreativit\u00e4t nicht auf der Strecke! Ich zeige Euch hier Bowls im Fokus, Italien in einer Sch\u00fcssel\u00a0<\/p>\n

In Europa und Amerika sind Bowls seit einiger Zeit der letzte Schrei! Sie werden nun an vielen sozialen Events und sogar in High-end Restaurants angeboten. Bei uns in Asien sind das keine Neuigkeiten, denn das Essen wird hier meist in diesen Sch\u00fcsseln serviert, und das seit Jahrzehnten! Die chinesische Nudelsuppe mit Gem\u00fcse und\/oder Fleisch ist das traditionelle Fr\u00fchst\u00fcck. Reissch\u00fcsseln mit Huhn, Ente und Gem\u00fcse ist ganz traditionell das Mittagessen\/Abendessen. Beim Takeaway kriegt man das schon ewig so mitgegeben. Deshalb konnte ich auch den ganzen Hype um diese Bowls nie verstehen. Warum ist sowas Nat\u00fcrliches und Selbstverst\u00e4ndliches pl\u00f6tzlich in aller Munde? Der Chinese kann da nur den Kopf sch\u00fctteln.<\/p>\n

Da ich ja von asiatischen Bowls umringt (oder gar umzingelt?) bin, habe ich etwas ganz un\u00fcbliches gekocht, (ich sagte ja, man kann kreativ sein) n\u00e4mlich eine italienische Bowl! Jap! Ich bin ein Rebell! \u00dcber cremigen Gnocchi gibt\u2019s ger\u00f6stete Kirschtomaten, knusprige Kale Chips, Auberginen Chips und feine Rinderrippen ohne Knochen. Es hat hervorragend geschmeckt!<\/p>\n

Und wieder danke ich Tamara von\u00a0Cakes, Cookies and more<\/a>\u00a0und Britta von\u00a0Brittas Kochbuch<\/a>\u00a0herzlich f\u00fcr ihre Arbeit hinter den Kulissen. Ein spezielles Danke geht auch an Martin, der fleissig unsere Links sammelt und f\u00fcr uns bereitstellt.<\/p>\n

************<\/em><\/p>\n

#wirrettenwaszurettenist has decided to save Bowls this time. This means, we show you, how easy it is, to cook them yourself! And you can be so very creative with them! <\/em><\/p>\n

These bowls have been a big hype in Europe and America for quite a while! They are being served at social events and even in high-end restaurants! But here in Asia they are nothing new and exciting! Here the food is being served this way for decades time already! The Chinese noodle soup with some veggies or meat on top is the traditional breakfast here. Bowls of rice with chicken or duck and vegetables is the traditional lunch or dinner. At the Takeaway you get such bowls for an eternity already! That\u2018s why I could not understand the hype about bowls for a long time. Why is such a natural and normal thing so IN now? Chinese probably shake their heads! <\/em><\/p>\n

As I am surrounded by Asian bowls, I did something not so usual! (I told you, you can be highly creative!) I made an Italian bowl! Yes, I am a rebel! On top of creamy gnocchi, I served roasted cherry tomatoes, kale chips, eggplant chips, and wonderful beef ribs without the bone. It was delicious!<\/em><\/p>\n

And again, I thank Tamara from\u00a0Cakes, Cookies and more<\/a>\u00a0and Britta from\u00a0Brittas Kochbuch<\/a>\u00a0very much for their work behind the scenes. I also thank Martin for collecting our links and putting them into a perfect sheet.<\/em><\/p>\n\n\n

\"Bowls<\/figure>\n\n\n

F\u00fcr 2 Bowls:<\/strong>
1 Packung Gnocchi f\u00fcr 2 Personen
\u00bc Federkohl
\u00bc Aubergine
12 Kirschtomaten
4-6 Rinderrippen ohne Knochen
6 Champignons
2 Knoblauchzehen
\u00bc Zwiebel
\u00bc Bund Petersilie
1 Fr\u00fchlingszwiebel
50 ml Weisswein
50 ml Sahne
Salz und Pfeffer
Paprika
Rosmarin
Oregano
Chili Flocken
Oliven\u00f6l<\/p>\n

Marinade:<\/strong>
50 ml Soja Sauce
2 EL Brauner Zucker
2 Knoblauchzehen, gehackt
1 cm Ingwer, gehackt
Pfeffer<\/p>\n

Die Zutaten f\u00fcr die Marinade<\/strong> verr\u00fchren und die Rippen darin 3-4 Stunden marinieren lassen. Das kann man gut einen Tag im Voraus machen.
Die Bl\u00e4tter des Federkohls<\/strong> auf eine Grillplatte legen und mit etwas Salz bestreuen und mit Oliven\u00f6l betr\u00e4ufeln. Die Kirschtomaten<\/strong> in ein ofenfestes Gef\u00e4ss geben und wie den Federkohl mit Salz und Oel marinieren. Beide werden im Ofen bei 180 C Grad ca. 15 Minuten ger\u00f6stet. Unterdessen die Aubergine<\/strong> in d\u00fcnne Scheiben schneiden und im Airfryer bei 180 C Grad 8-10 Minuten frittieren. Ich habe sie dann zu den anderen Gem\u00fcsen in den ausgeschalteten, aber noch warmen Ofen geschoben, damit alles warm bleibt!
Unterdessen das Salzwasser f\u00fcr die Gnocchi<\/strong> aufsetzen. Die marinierten Rinderrippen<\/strong> in den Airfryer geben und auf 180 C Grad ca. 8 Minuten frittieren, dann die Rippen wenden und nochmals 5-8 Minuten frittieren. W\u00e4hrend dieser Zeit werden die Knoblauchzehen, Pilze und Zwiebel mit der Petersilie ganz klein gehackt. Ich habe so eine kleine Plastikmaschine. Diese in wenig Oel in einer flachen Pfanne anbraten, dann den Weisswein dazu geben und alles gut w\u00fcrzen.<\/p>\n

Unterdessen die Gnocchi in das siedende Wasser geben. Die Sauce<\/strong> etwas k\u00f6cheln lassen, dann die Sahne zugeben. Die Gnocchi, sobald sie obenauf schwimmen direkt in die Sauce sch\u00f6pfen.
Bowls anrichten:<\/strong> sossigen Gnocchi in eine Sch\u00fcssel geben, obenauf die Kirschtomaten geben, ein paar der Auberginen Chips, 2-3 Bl\u00e4tter des Federkohls und 2 Rinderrippen. Mit gehackter Fr\u00fchlingszwiebel bestreuen und sofort servieren.<\/p>\n

************<\/em><\/p>\n

For 2 Bowls:<\/strong><\/em>
1 Pack Gnocchi for 2 Persons<\/em>
\u00bc Kale<\/em>
\u00bc Eggplant<\/em>
12 Cherry Tomatoes<\/em>
4-6 Beef Ribs without bones<\/em>
6 Button Mushrooms<\/em>
2 cloves of Garlic<\/em>
\u00bc Onion<\/em>
\u00bc Bunch Parsley<\/em>
1 Spring-onion<\/em>
50 ml White Wine<\/em>
50 ml Cream<\/em>
Salt and Pepper<\/em>
Paprika<\/em>
Rosemary<\/em>
Oregano<\/em>
Chili Flakes<\/em>
Olive Oil<\/em><\/p>\n

Marinade:<\/strong><\/em>
50 ml Soy Sauce<\/em>
2 tbsp Brown Sugar<\/em>
2 cloves of Garlic, chopped<\/em>
1 cm Ginger, chopped<\/em>
Pepper<\/em><\/p>\n

Mix the ingredients for the marinade<\/strong> together and marinate the ribs for 3-4 hours in it. This can be done 1 day ahead! <\/em>
Put the leaves of kale<\/strong> onto a grill plate, season with salt and a bit of olive oil. Put the cherry tomatoes<\/strong> into an ovenproof dish and season with salt and a bit of olive oil. Roast in the oven at 180 C for approx. 15 minutes. Meanwhile slice the eggplant<\/strong> thinly and fry in the Airfryer at 180 C for 8-10 minutes. I then put them into the still warm oven (turned off) with the other vegetables to keep warm. <\/em>
Meanwhile heat up a pan of salted water for the Gnocchi<\/strong>. Put the marinated beef ribs<\/strong> into the Airfryer and fry on 180 C for approx. 8 minutes. Then turn them over and fry again for 5-8 minutes. During this time chop the garlic, onion, mushrooms and parsley for the sauce<\/strong>. I have a little handheld machine fort hat. Fry them in a little oil, then add the white wine and let reduce. Season well! <\/em><\/p>\n

Meanwhile add the Gnocchi to the boiling water. Add the cream to the mushroom sauce and mix well. As soon as the Gnocchi float, take them out with a slotted spoon and add them directly into the sauce. <\/em>
Plate the Bowls:<\/strong> Put the Gnocchi into two bowls, add some cherry tomatoes on top, some of the eggplant chips, 2-3 leaves of the kale, and 2 beef ribs. Sprinkle with some chopped spring-onion and serve!<\/em><\/p>\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n
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\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Bowls<\/figure>\n\n\n\n
\"Bowls<\/figure>\n\n\n\n
\"Bowls<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"Bowls<\/figure>\n\n\n\n
\"Bowls<\/figure>\n\n\n

Meine Mitretter:<\/strong><\/p>\n\n\n

Brittas Kochbuch – Brokkoli-Kichererbsen-Bowl<\/a>
Pane-Bistecca – Bowls im Fokus – Italien in einer Schuessel<\/a>
Das M\u00e4del vom Land – M\u00fchlviertler B\u00e4rlauch Schissl<\/a>
Kleines Kuliversum – Vegetarische Sushi Bowl<\/a>
Cahama – Avocado-Lachs-Power-Bowl<\/a>
Kaffeebohne – Couscous Bowl<\/a><\/p>\n\n\n\n

\"Bowls<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

#wirrettenwaszurettenist hat diesmal entschieden, dass wir Bowls retten. Das bedeutet, wir zeigen Euch, dass man die relativ einfach auch selber kochen kann….<\/p>\n","protected":false},"author":5,"featured_media":161247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,191,97,61,503,139,117,124,22,263,44,54,140,396,99,45,153,269,122,62,65,100],"tags":[504,127,26,50,58,104],"class_list":{"0":"post-14781","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-airfryer","10":"category-alcohol","11":"category-eggplant","12":"category-bowls","13":"category-chili","14":"category-chips","15":"category-meat","16":"category-vegetables","17":"category-gnocchi","18":"category-main-dishes","19":"category-italien","20":"category-garlic","21":"category-cabbage","22":"category-herbs","23":"category-marinade","24":"category-mushrooms","25":"category-recipe-collection","26":"category-beef","27":"category-sauce","28":"category-tomato","29":"category-onion","30":"tag-bowls","31":"tag-meat","32":"tag-gemuse","33":"tag-main-dish","34":"tag-italien","35":"tag-herbs","36":"post_format-post-format-gallery"},"yoast_head":"\nBowls im Fokus, Italien in einer Sch\u00fcssel #wirrettenwaszurettenist \u2013 Bowls in Focus, Italy in a Bowl - Pane-Bistecca<\/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:\/\/pane-bistecca.com\/en\/2021\/03\/26\/bowls-im-fokus-italien-in-einer-schussel-wirrettenwaszurettenist\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bowls im Fokus, Italien in einer Sch\u00fcssel #wirrettenwaszurettenist \u2013 Bowls in Focus, Italy in a Bowl\" \/>\n<meta property=\"og:description\" content=\"#wirrettenwaszurettenist hat diesmal entschieden, dass wir Bowls retten. 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