{"id":2308,"date":"2016-03-07T13:17:55","date_gmt":"2016-03-07T12:17:55","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2308"},"modified":"2016-11-15T11:16:16","modified_gmt":"2016-11-15T10:16:16","slug":"rahmspinat-mit-parmesan","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/rahmspinat-mit-parmesan\/","title":{"rendered":"Rahmspinat mit Parmesan"},"content":{"rendered":"<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/rahmspinat_espinacas_a_la_crema.jpg\"><img decoding=\"async\" class=\"lazyload alignnone wp-image-2311 size-medium\" 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\/03\/rahmspinat_espinacas_a_la_crema-578x394.jpg\" alt=\"rahmspinat_espinacas_a_la_crema\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Seit dem Aufkommen von Tiefk\u00fchlgem\u00fcse in den 1950er Jahren hat TK-Spinat das frische Blattgem\u00fcse\u00a0weitestgehend aus dem Handel verdr\u00e4ngt. Gerade bei tiefgek\u00fchltem Blattspinat ohne &#8222;Blubb&#8220;, K\u00e4sesauce oder anderen Verfeinerungen findet man das ganze Jahr \u00fcber durchweg gute bis sehr gute Qualit\u00e4t.\u00a0\u00a0Von den Arabern im 9. Jahrhundert als <em>\u201eisban\u0101h\u201c<\/em> nach Spanien gebracht,\u00a0wandelte sich der Name zu <em>\u201eespinca\u201c<\/em> und weiter zu\u00a0<em>\u201eSpinat\u201c<\/em>. Wer schon einmal das Vergn\u00fcgen hatte, in Spanien\u00a0<em>\u201eespincas \u00e1 la cr\u00e9ma\u201c<\/em> serviert zu bekommen, wei\u00df, dass dieses einfache Kindergericht durchaus raffiniert schmecken kann. In US-Steakh\u00e4usern reicht man neben buttered corn oder sweet potatoes h\u00e4ufig\u00a0<em>\u201ecreamed spinach\u201c<\/em> als perfekten Begleiter und in \u2192 <a href=\"http:\/\/www.happening.com.ar\" target=\"_blank\">argentinischen Steakh\u00e4usern<\/a> wird <em>\u201eespincas \u00e1 la cr\u00e9ma\u201c<\/em> regelm\u00e4\u00dfig zum\u00a0tellergro\u00dfen <em>\u201ebife de chorizo\u201c<\/em>\u00a0oder\u00a0<em>\u201ebife de lomo\u201c<\/em>\u00a0serviert. Hier ist das Originalrezept eines befreundeten Kochs aus Buenos Aires:<\/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 RAHMSPINAT MIT PARMIGIANO REGGIANO \u00a0<\/strong>(f\u00fcr 4 Personen als Beilage)<\/p>\n<ul>\n<li>400 g junger Freilandspinat\u00a0(M\u00e4rz &#8211; Juni) \/ alternativ tiefgek\u00fchlter Blattspinat ohne Zus\u00e4tze<\/li>\n<li>1 gro\u00dfe Gem\u00fcsezwiebel<\/li>\n<li>2 Knoblauchzehen<\/li>\n<li>300 g geriebener\u00a0Parmigiano Reggiano (alternativ Grana Padano oder Pecorino)<\/li>\n<li>100 ml Kondensmilch (!) \/ alternativ: 100 g Cr\u00e8me Double oder Cr\u00e8me Fraiche<\/li>\n<li>1 TL Salz<\/li>\n<li>schwarzer Pfeffer, grob gesto\u00dfen<\/li>\n<li>Muskatnuss, gerieben<\/li>\n<li>1 TL Zitronensaft<\/li>\n<li>2 EL Oliven\u00f6l oder\u00a0Butter<\/li>\n<\/ul>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/rahmspinat2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone wp-image-2314 size-medium\" 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\/03\/rahmspinat2-578x394.jpg\" alt=\"rahmspinat2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1<\/strong>: Die Spinatbl\u00e4tter\u00a0waschen und die besonders dicken Stiele entfernen; den Boden eines gro\u00dfen Topfes mit Wasser f\u00fcllen und zum kochen bringen. Sobald das Wasser kocht, den Spinat hineingeben und bei geschlossenem Deckel garen, bis die Bl\u00e4tter zusammengefallen sind (ca. 3 Minuten). Den Spinat in ein Sieb geben und gr\u00fcndlich abtropfen lassen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/rahmspinat3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone wp-image-2315 size-medium\" 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\/03\/rahmspinat3-578x394.jpg\" alt=\"rahmspinat3\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/rahmspinat4.jpg\"><img decoding=\"async\" class=\"lazyload alignnone wp-image-2316 size-medium\" 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\/03\/rahmspinat4-578x394.jpg\" alt=\"rahmspinat4\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2<\/strong>: Die Zwiebel sch\u00e4len, schneiden und\u00a0grob w\u00fcrfeln. In einer Sauteuse mit 2 EL Butter oder Oliven\u00f6l bei mittlerer Hitze glasig d\u00fcnsten. Sie sollten allerdings nicht braun werden. (Anmerkung: W\u00e4hrend man in Nordeuropa und in den USA h\u00e4ufig sehr fein gew\u00fcrfelte Zwiebeln bevorzugt, serviert\u00a0man im mediterranen Raum und in S\u00fcdamerika deutlich gr\u00f6\u00dfere St\u00fccke, die dem Gericht mehr Biss verleihen. In diesem Fall darf man es also ruhig bei groben S\u00fcckchen belassen.)<\/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>&nbsp;<\/p>\n<p><strong>Schritt 3<\/strong>: W\u00e4hrend die Zwiebeln d\u00fcnsten, die Knoblauchzehen auspressen und in etwas Brat\u00f6l oder Butterschmalz in einer kleinen Pfanne kross anbraten. Den Backofen auf 200\u00b0C. vorheizen.<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2318\" 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\/03\/rahmspinat8-578x394.jpg\" alt=\"rahmspinat8\" width=\"578\" height=\"394\" \/><\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2319\" 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\/03\/rahmspinat7-578x394.jpg\" alt=\"rahmspinat7\" width=\"578\" height=\"394\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 4:<\/strong> Den abgek\u00fchlten Spinat mit der Hand noch einmal auspressen, so dass das restliche Wasser entweichen kann. Die gepressten Bl\u00e4tter auf einem K\u00fcchenbrett grob schneiden (4-5 Schnitte reichen, der Spinat soll bl\u00e4ttrig bleiben), in die Sauteuse geben und zusammen mit 100 g geriebenem Parmesan und der Kondensmilch vermengen. Die Spinat-Zwiebel-Mischung sollte nicht\u00a0suppig sein, sondern feucht-klumpig; falls die Masse zu trocken ist, ggfs. mit etwas Kondensmilch oder Cr\u00e8me Fra\u00eeche nachkorrigieren. Das Verwenden von Kondensmilch hat mich zun\u00e4chst verwundert, aber\u00a0die leicht karamellige Note gibt dem Spinat einen zus\u00e4tzlichen Kick und passt ausgezeichnet.<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2320\" 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\/03\/rahmspinat6-578x394.jpg\" alt=\"rahmspinat6\" width=\"578\" height=\"394\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 5<\/strong>: Die Spinat-Zwiebel-Mischung salzen, pfeffern, dann etwas frisch geriebene Muskatnuss hinzuf\u00fcgen und alles gut vermengen. Zuletzt den Zitronensaft unterheben. Die Masse in eine feuerfeste Tonschale oder in eine ofenfeste Sch\u00fcssel f\u00fcllen. Mit 200 g geriebenem Parmesan bestreuen, mit ein\u00a0paar kalten Butterfl\u00f6ckchen vollenden und im Backofen bei 200\u00b0 C. ca. 10 Minuten fertigbacken; alternativ bei 180\u00b0 C. unter der\u00a0Heizspirale grillen, bis der K\u00e4se erste Blasen wirft.<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2322\" 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\/03\/rahmspinat9-578x394.jpg\" alt=\"rahmspinat9\" width=\"578\" height=\"394\" \/><\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2323\" 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\/03\/rahmspinat10-578x394.jpg\" alt=\"rahmspinat10\" width=\"578\" height=\"394\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Den Spinat sofort hei\u00df servieren. Er passt besonders gut zu kross gebratenen Steaks, aber auch zu gegrilltem Lachs oder anderen Fischen. Gutes Gelingen und einen ebenso guten Appetit!<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2325\" 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\/03\/rahmspinat11-578x394.jpg\" alt=\"rahmspinat11\" width=\"578\" height=\"394\" \/><\/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 Rahmspinat\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\/trouchia\/\" target=\"_blank\">Spinat\/Mangold-Quiche \/ Trouchia<\/a><br \/>\n\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/perfekt-grillen\/\" target=\"_blank\">Steaks perfekt\u00a0grillen<\/a><br \/>\n\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/category\/salate\/\" target=\"_blank\">Salate<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; Seit dem Aufkommen von Tiefk\u00fchlgem\u00fcse in den 1950er Jahren hat TK-Spinat das frische Blattgem\u00fcse\u00a0weitestgehend<\/p>","protected":false},"author":1,"featured_media":4162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75,87,95,104,105,106],"tags":[135,136,392,456,457],"class_list":["post-2308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gemuse","category-schneller-teller-platdujour","category-vegetarisch","category-rezepte-03-marz","category-rezepte-04-april","category-rezepte-05-mai","tag-blattspinat","tag-blattspinat-mit-parmesan","tag-rahmspinat","tag-spinat","tag-spinat-mit-parmesan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rahmspinat mit Parmesan - Culture Food Blog - Familie, Freunde &amp; 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