{"id":2239,"date":"2016-02-28T16:43:50","date_gmt":"2016-02-28T15:43:50","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2239"},"modified":"2023-05-07T16:52:04","modified_gmt":"2023-05-07T14:52:04","slug":"trouchia","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/trouchia\/","title":{"rendered":"Trouchia"},"content":{"rendered":"<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2241\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia1.jpg\" alt=\"trouchia1\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Diese K\u00f6stlichkeit lernte ich im letzten Sommer w\u00e4hrend eines \u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/das-perfekte-picknick\/\" target=\"_blank\" rel=\"noopener\">Picknicks<\/a> in der N\u00e4he von \u2192 <a href=\"https:\/\/www.tripadvisor.fr\/Attraction_Review-g187232-d4697614-Reviews-Etang_de_Fontmerle-Mougins_French_Riviera_Cote_d_Azur_Provence.html\" target=\"_blank\" rel=\"noopener\">Mougins<\/a>\u00a0in S\u00fcdfrankreich kennen.\u00a0Urspr\u00fcnglich ein Rezept der armen Landbev\u00f6lkerung, findet man heute rund um die Gegend von Nizza ganz verschiedene Varianten der Trouchia, die eng verwandt ist mit dem provenzalischen Crespeou, der Quiche, der spanischen Tortilla, der italienischen Frittata und dem deutschen Omelette. Die popul\u00e4rste\u00a0Zubereitung d\u00fcrfte wohl die mit Mangold sein; es gibt aber auch verschiedene Rezepte mit Kartoffeln, Gem\u00fcse, Morcheln oder mit Zucchinibl\u00fcten.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>REZEPT TROUCHIA\u00a0 <\/strong>(f\u00fcr 4-6 Personen)<\/p>\n<ul>\n<li>1 grob gew\u00fcrfelte Zwiebel<\/li>\n<li>2-3 fein geschnittene Knoblauchzehen (je nach Geschmack und Vorliebe)<\/li>\n<li>3 EL glatte Petersilie, grob gehackt<\/li>\n<li>500 g Mangold, entstielt und in grobe Streifen geschnitten<\/li>\n<li>6 Eier<\/li>\n<li>1 TL Salz<\/li>\n<li>schwarzer Pfeffer, grob gesto\u00dfen<\/li>\n<li>Muskatnuss, gerieben<\/li>\n<li>200 g Parmigiano Reggiano (alternativ Grana Padano oder Pecorino)<\/li>\n<li>(optional: 1 EL Cr\u00e8me Fra\u00eeche)<\/li>\n<li>2 EL Oliven\u00f6l oder Brat\u00f6l<\/li>\n<li>schwarze Oliven, entsteint und in Scheiben geschnitten (ca. 3 EL)<\/li>\n<\/ul>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2246\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia3.jpg\" alt=\"trouchia3\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1<\/strong>: Die Mangoldbl\u00e4tter waschen, mit einer Salatschleuder trockenen und die dicken Stiele entfernen; in l\u00e4ngliche Streifen schneiden und beiseite stellen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia4.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2245\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia4.jpg\" alt=\"trouchia4\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia5.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2249\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia5.jpg\" alt=\"trouchia5\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2<\/strong>: Die grob gew\u00fcrfelten Zwiebeln und den Knoblauch in einer gro\u00dfen Pfanne mit etwas \u00d6l glasig d\u00fcnsten, aber nicht braun werden lassen. Den geschnittenen Mangold hinzuf\u00fcgen und bei mittlerer Hitze mitk\u00f6cheln, bis die Bl\u00e4tter weich werden, das kann bei jungem Gem\u00fcse 10-15 Minuten dauern, gr\u00f6bere Mangoldbl\u00e4tter ben\u00f6tigen bis zu 20 Minuten Kochzeit. Das Gem\u00fcse aus der Pfanne in ein grobes Sieb umf\u00fcllen, so dass die meiste Fl\u00fcssigkeit abtropfen kann; abk\u00fchlen lassen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia6.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2250\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia6.jpg\" alt=\"trouchia6\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia7.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2251\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia7.jpg\" alt=\"trouchia7\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 3:<\/strong> W\u00e4hrenddessen Eier, Salz, Pfeffer, etwas Muskat und den die H\u00e4lfte des geriebenen Parmigiano in einer Sch\u00fcssel gr\u00fcndlich verquirlen. Wer die rustikale Trouchia im Geschmack etwas milder bevorzugt, f\u00fcgt an dieser Stelle 1 EL Cr\u00e8me Fra\u00eeche hinzu).<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia8.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2252\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia8.jpg\" alt=\"trouchia8\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia9.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2253\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia9.jpg\" alt=\"trouchia9\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 4:<\/strong> Die gehackte Blattpetersilie, 2 EL Oliven und den Mangold zu der Eimischung hinzugeben und alles gut miteinander vermischen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia11.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2255\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia11.jpg\" alt=\"trouchia11\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 5:<\/strong> Pfanne mit etwas \u00d6l erhitzen und die gesamte Mangoldmischung in die Pfanne geben; unter leichtem R\u00fchren bei mittlerer Hitze ca. 2 Min. braten, bis die Eier anfangen zu stocken. Dann die Mischung sofort mit einem Spatel sehr fest andr\u00fccken, mit einem Deckel verschlie\u00dfen und ca. 4 Minuten garen. Ggfs. die Hitze weiter reduzieren, damit nichts anbrennt.<\/p>\n<p><em>Tipp: Eine beschichtete Teflon-Pfanne eignet sich in diesem Fall besser, als eine schwere Eisenpfanne.<\/em><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia10.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2254\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia10.jpg\" alt=\"trouchia10\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 6.<\/strong>\u00a0 In der Pfanne d\u00fcrfte sich keine weitere Fl\u00fcssigkeit mehr befinden; andernfalls diese vorsichtig abgie\u00dfen. Dann ist beim Wenden Geschicklichkeit gefragt: Die Pfanne mit dem Deckel drehen, so dass die Trouchia auf dem Deckel liegt und dann in die Pfanne zur\u00fcckgleiten lassen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia13.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2256\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia13.jpg\" alt=\"trouchia13\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 7:<\/strong>\u00a0 Die Trouchia mit dem restlichen Parmesan bestreuen, Deckel aufsetzen und fertig garen. Das dauert erneut 5 Minuten.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia12.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2257\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia12.jpg\" alt=\"trouchia12\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 8:<\/strong> Die Trouchia auf einen Servierteller gleiten &#8211; und abk\u00fchlen lassen. Mit frischen Kr\u00e4utern oder einem Thymian-Str\u00e4u\u00dfchen und den restlichen Oliven dekorieren.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia14.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2258\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia14.jpg\" alt=\"trouchia14\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Die Trouchia kann kalt oder warm serviert werden, beim Picknick, als Snack, als kleine Vorspeise oder \u2013 zusammen mit einem kleinen Salat \u2013 auch als vollwertige Mahlzeit. In der Provence serviert man sie traditionell mit etwas Tomaten-Kompott oder einem Tomatensalat. F\u00fcr die Wintermonate, in denen ich auf die geschmacklosen Holland-Tomaten gerne verzichte, eignet sich als Begleiter ein fruchtiger \u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/blutorangen-fenchel-salat\/\" target=\"_blank\" rel=\"noopener\">Fenchel-Blutorangensalat<\/a>.<\/p>\n<p><strong>Bon app\u00e9tit!<\/strong><\/p>\n<p><em>Weinempfehlung:<\/em> Zur Trouchia passen ein C\u00f4tes-du-roussillon oder ein Ros\u00e9 aus der Provence ausgezeichnet.\u00a0 Daneben harmonieren auch Wei\u00dfweine von der Loire (Sancerre, Pouilly-Fum\u00e9), Sauvignon oder junge, fruchtige Rotweine. \u2192\u00a0<a href=\"http:\/\/www.welcherweinzu.de\/welcher_wein_zu_dunklem_fleisch_rind_lamm.htm\" target=\"_blank\" rel=\"noopener\">weitere Weinempfehlungen&#8230;<\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-2261\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia2.jpg\" alt=\"trouchia2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>\u00dcbrigens: Es muss nicht immer Mangold sein! Eine Trouchia l\u00e4sst sich auf die gleiche Weise und sehr einfach\u00a0mit anderem Gem\u00fcse zubereiten: Spinat zum Beispiel. Oder Blumenkohl und Broccoli. Oder Zucchini. Oder mit einem sommerlichen Gem\u00fcsemix, \u00e4hnlich wie ein Ratatouille.<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2270\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia-gem\u00fcse1-578x394.jpg\" alt=\"trouchia-gem\u00fcse1\" width=\"578\" height=\"394\" \/><\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2266\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia-gem\u00fcse2-578x394.jpg\" alt=\"trouchia-gem\u00fcse2\" width=\"578\" height=\"394\" \/><\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2267\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/02\/trouchia-gem\u00fcse3-578x394.jpg\" alt=\"trouchia-gem\u00fcse3\" width=\"578\" height=\"394\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>Welche Erfahrungen haben Sie mit\u00a0Trouchia, Frittata oder Tortilla\u00a0gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.<\/strong><\/p>\n<p>Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n<p>\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/wiederentdeckt-und-neu-interpretiert-quiches-tartes\/\" target=\"_blank\" rel=\"noopener\">Quiches &amp; Tartes<\/a><br \/>\n\u2192\u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/grundteige-fuer-die-perfekte-pizza\/\" target=\"_blank\" rel=\"noopener\">Grundteige f\u00fcr die perfekte Pizza<\/a><br \/>\n\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/category\/salate\/\" target=\"_blank\" rel=\"noopener\">Salate<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; Diese K\u00f6stlichkeit lernte ich im letzten Sommer w\u00e4hrend eines \u2192 Picknicks in der N\u00e4he<\/p>","protected":false},"author":1,"featured_media":4164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[867,75,80,95,105,106,107,108,109,110],"tags":[168,217,354,480,481,482],"class_list":["post-2239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eierspeisen","category-gemuse","category-quiches-tartes","category-vegetarisch","category-rezepte-04-april","category-rezepte-05-mai","category-rezepte-06-juni","category-rezepte-07-juli","category-rezepte-08-august","category-rezepte-09-september","tag-crespeou","tag-frittata","tag-omelette","tag-tortilla","tag-trouchia","tag-trucha"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Trouchia - Culture Food Blog - Familie, Freunde &amp; 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