{"id":1905,"date":"2015-06-17T08:10:17","date_gmt":"2015-06-17T06:10:17","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1905"},"modified":"2015-06-17T12:58:07","modified_gmt":"2015-06-17T10:58:07","slug":"al-fresco-2015-spiedini-van-rick","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/al-fresco-2015-spiedini-van-rick\/","title":{"rendered":"Al fresco 2015, spiedini van Rick"},"content":{"rendered":"

\"\"<\/a>\u00a0foto: Ricks spiedini<\/p>\n

Hij is binnen, de eerste inzending voor Gereons<\/span> Keuken al fresco 2015. All the way<\/span> from<\/span> the States<\/span>! Rick Amatulli<\/span> uit Massapequa<\/span> Park, Long Island<\/span> (NY<\/span>) zond zijn recept voor spiedini<\/span> in. Zijn zomerse maaltijd. Het is een recept uit de Siciliaanse tak van zijn familie. Van zijn zia<\/span> Nina. Zij is behalve een gracieuze Italiaanse verschijning ook een spectaculaire kok. Spiedini<\/span> kun je ruim te voren maken, zodat ze daarna snel buiten op de grill kunnen worden bereid. Rick maakt ze van bavette<\/span>. (steak van de vangen\/flanken van het rund) Maar spiedini<\/span> kunnen van elk soort vlees worden gemaakt. Een snel en makkelijk recept \u00a0met dank aan deze Itali\u00eb adept. We drinken er een fles rode sangiovese<\/span> bij. Tondo<\/span>\u00a0Tondo<\/span> uit de Tuscan<\/span> Sun Wines<\/span> collectie van onze wederzijdse vriendin Frances Mayes<\/span>.<\/p>\n

Nodig (6 spiezen<\/span>):<\/p>\n

700 g bavette<\/span> (flanksteak<\/span>)<\/p>\n

150 ml olijfolie<\/p>\n

3 sneden oud brood verkruimeld<\/p>\n

1 tl oregano<\/p>\n

2 tenen knoflook<\/p>\n

50 g Parmezaanse kaas geraspt<\/p>\n

2 grote uien<\/p>\n

12 jonge laurierblaadjes<\/p>\n

peper en zout<\/p>\n

Bereiding:<\/p>\n

Snijd het bavette<\/span> vlees in blokjes. Bestrooi met wat peper en zout. Doe het vlees in een kom en giet de olijfolie erbij. Maak kruim van het oude brood, voeg de knoflook, oregano, peper, zout en Parmezaanse kaas toe. Meng dit goed door het vlees. laat de smaken even intrekken.<\/p>\n

Snijd de uien in “blaadjes”. Rijg eerst een jong laurierblaadje daarna om en om vlees en uiblaadje<\/span> aan een spies. Sluit af met een laurierblaadje Grill de spiezen<\/span> op de barbecue 2 \u00e0 3 minuten totdat ze medium zijn. Serveer direct.<\/p>\n

Rick Amatulli<\/span> serveert deze spiedini<\/span> met gevulde artisjokken en een lichte zomerse salade. Buon<\/span> appetito<\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: Ricks spiedini Hij is binnen, de eerste inzending voor Gereons Keuken al fresco 2015. All the way from the States! Rick Amatulli uit Massapequa Park, Long Island (NY) zond zijn recept voor spiedini in. Zijn zomerse maaltijd. Het is een recept uit de Siciliaanse tak van zijn familie. Van zijn zia Nina. Zij is … <\/p>\n

Lees verder “Al fresco 2015, spiedini van Rick”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[66,18,58,52,60,47,50,14,6,28,68],"tags":[],"class_list":["post-1905","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-barbecue","category-easy","category-echt-eten","category-entertainen","category-gereons-keuken-en-route","category-italiaans","category-rode-wijn","category-terroirgerechten","category-vlees","category-wedstrijd"],"yoast_head":"\nAl fresco 2015, spiedini van Rick - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Hij is binnen, de eerste inzending voor Gereons Keuken al fresco 2015. 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