{"id":8958,"date":"2025-07-22T13:35:37","date_gmt":"2025-07-22T11:35:37","guid":{"rendered":"https:\/\/culturefoodblog.de\/?page_id=8958"},"modified":"2025-07-22T13:36:25","modified_gmt":"2025-07-22T11:36:25","slug":"printversion-pamplonas","status":"publish","type":"page","link":"https:\/\/culturefoodblog.de\/en\/printversion-pamplonas\/","title":{"rendered":"Printversion &#8211; Pamplonas"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background 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-padding-top:0px;--awb-padding-bottom:40px;--awb-background-color:var(--awb-color1);--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-max-width:500px;--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\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/culturefoodblog.de\/en\/all-recipes\/\" target=\"_self\" aria-label=\"logo-1\"><img decoding=\"async\" width=\"200\" height=\"71\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png\" alt class=\"lazyload img-responsive wp-image-8215\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27750%27%20height%3D%27265%27%20viewBox%3D%270%200%20750%20265%27%3E%3Crect%20width%3D%27750%27%20height%3D%27265%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png 200w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-400x141.png 400w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-600x212.png 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png 750w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 200px\" \/><\/a><\/span><\/div><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h3>Rezept \/ Zutaten: Pamplonas<\/h3><\/h3><\/div><div class=\"fusion-text fusion-text-1\"><p>F\u00fcr die R\u00f6llchen:<\/p>\n<ul>\n<li>4 Puten- oder H\u00e4hnchenbrustfilets (Putenfleisch bleibt etwas saftiger); man rechnet ein Brustfilet bzw. eine Pamplona f\u00fcr 2 Personen, wenn es sich um eine Vorspeise handelt.<\/li>\n<li>4 K\u00e4sestangen (z.\u202fB. Provolone, Mozzarella oder Emmentaler) ca. 1 cm x 1cm und \u00a0so breit wie die Filets<\/li>\n<li>1 rote oder gr\u00fcne Paprika, in Streifen geschnitten (optional ger\u00e4uchert oder gegrillt)<\/li>\n<li>1 Fr\u00fchlingszwiebel<\/li>\n<li>2 EL Oliven, entsteint und in Streifen geschnitten<\/li>\n<\/ul>\n<p>F\u00fcr die Marinade (Chimichurri-Stil):<\/p>\n<ul>\n<li>3 EL Oliven\u00f6l<\/li>\n<li>2 Knoblauchzehen, fein gehackt<\/li>\n<li>1 TL Oregano (getrocknet)<\/li>\n<li>1 TL Paprikapulver (s\u00fc\u00df oder ger\u00e4uchert)<\/li>\n<li>1 TL Senf<\/li>\n<li>1 EL frische Petersilie, gehackt<\/li>\n<li>Saft einer halben Zitrone oder 1 EL Wei\u00dfweinessig<\/li>\n<li>Salz, Pfeffer nach Geschmack<\/li>\n<\/ul>\n<p>Au\u00dferdem:<\/p>\n<ul>\n<li>ca. 10-12 Speckscheiben (Fr\u00fchst\u00fccksspeck\/Bacon)<\/li>\n<li>Alufolie zum Garen<\/li>\n<\/ul>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:70px;width:100%;\"><\/div><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-three\" style=\"--awb-margin-top:-50px;\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 1<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-margin-top:-20px;\"><p>Putenbr\u00fcste oder Filets der L\u00e4nge nach ausbreiten, in eine Plastikt\u00fcte oder Folie legen und vorsichtig flach klopfen (Plattierer oder Nudelholz). Es soll eine gleichm\u00e4\u00dfige, d\u00fcnne Fl\u00e4che entstehen, die sich gut rollen l\u00e4sst.<\/p>\n<p>Die Chimichurri-Marinade anr\u00fchren. Mindestens 30 Minuten ziehen lassen (am besten \u00fcber Nacht im K\u00fchlschrank).<\/p>\n<\/div><div class=\"fusion-title title fusion-title-3 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 2<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-margin-top:-20px;\"><p>Die Puten\/H\u00fchnchenscheiben ausbreiten, mit der Marinade bestreichen und an einem Ende mit K\u00e4se, Paprikastreifen, Fr\u00fchlingszwiebel und Oliven belegen. Am anderen Ende die Bacon-Scheiben anlegen. \u00a0Anschlie\u00dfend fest einrollen, so dass der Speck au\u00dfend die gesamte Roulade umh\u00fcllt.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-4 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 3<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-4\" style=\"--awb-margin-top:-20px;\"><p>Die Pamplonas fest in Alufolie wickeln und dann garen.<\/p>\n<p>\u2192 Backofen: im Wasserbad bei 180\u202f\u00b0C (Ober-\/Unterhitze) ca. 30 Minuten<br \/>\n\u2192 Grill: auf jeder Seite 10 Minuten in der Folie grillen (= 4 mal weiterrollen so dass das Fleisch von allen Seiten Hitze bekommt)<\/p>\n<\/div><div class=\"fusion-title title fusion-title-5 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 4<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-5\" style=\"--awb-margin-top:-20px;\"><p>Die Alufolie entfernen und die Pamplonas nochmals direkt auf den Grill oder in eine hei\u00dfe Pfanne legen \u2013 ca. 5\u20137 Minuten. Dabei immer wieder wenden, bis der Speck rundum goldbraun und knusprig ist.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-6 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 5<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-6\" style=\"--awb-margin-top:-20px;\"><p>Die Pamplonas halbieren oder in dicke Scheiben schneiden, so dass man den auslaufenden K\u00e4se sehen kann und mit Chimichurri, einem gr\u00fcnen Salat oder frischem Baguette servieren. In Argentinien werden Pamplonas h\u00e4ufig zusammen mit W\u00fcrstchen und Empanadas vor dem Hauptgang serviert. \u00a0Eine halbe Pamplona reicht also pro Person.<\/p>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:70px;width:100%;\"><\/div><div class=\"fusion-text fusion-text-7\" style=\"--awb-margin-top:-20px;\"><p><em><strong>Weinempfehlung<\/strong>:<\/em> Die Tannat-Traube gilt in Uruguay als &#8222;national&#8220; und bringt k\u00f6rperreiche, aber vergleichsweise elegante Rotweine hervor. Dank weicherer Tannine und vollfruchtigem Profil passt sie ideal zu gegrilltem Fleisch wie Pamplonas \u2013 besonders, wenn Speck und Rauch ins Spiel kommen. Online findet man viele Importeure von Tannats aus Uruguay oder Argentinien. Wer Wei\u00dfwein bevorzugt: Ein kr\u00e4ftiger, leicht im Fass gereifter Chardonnay mit R\u00f6staromen harmoniert sch\u00f6n mit der rauchigen Note des gegrillten Specks. Die Toast-Aromen erg\u00e4nzen das Aroma der Pamplonas, ohne sie zu dominieren.<\/p>\n<p>Weitere Weinempfehlungen gibt\u2019s auf unserer Seite \u2192 <a href=\"https:\/\/www.welcherweinzu.de\" target=\"_blank\" rel=\"noopener\">www.welcherweinzu.de<\/a><\/p>\n<p><em><strong>Tipp 1:<\/strong> Pamplonas lassen sich prima vorbereiten \u2013 ideal f\u00fcr G\u00e4ste oder ein Picknick. Wer es vegetarisch mag, kann mit Halloumi, Zucchini und R\u00e4uchertofu experimentieren.\u00a0<\/em><\/p>\n<\/div><div class=\"fusion-title title fusion-title-7 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Gutes Gelingen und einen ebenso guten Appetit!<\/h4><\/h3><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8958","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Printversion - Pamplonas - Culture Food Blog - Familie, Freunde &amp; 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:\/\/culturefoodblog.de\/en\/printversion-pamplonas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Printversion - Pamplonas - Culture Food Blog - Familie, Freunde &amp; 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