{"id":42673,"date":"2021-03-04T10:22:22","date_gmt":"2021-03-04T09:22:22","guid":{"rendered":"https:\/\/www.royalcaviar.de\/?page_id=42673"},"modified":"2023-09-04T13:39:34","modified_gmt":"2023-09-04T11:39:34","slug":"carbonara-ham-caviar-and-parmesan","status":"publish","type":"page","link":"https:\/\/www.royalcaviar.de\/en\/caviar-recipes\/carbonara-ham-caviar-and-parmesan\/","title":{"rendered":"Carbonara, Ham, Caviar and Parmesan"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_1864748441\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-174782793\">\n\n\t<div id=\"col-769166639\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h1 class=\"section-title section-title-center\"><b><\/b><span class=\"section-title-main\" style=\"font-size:120%;color:rgb(224, 177, 83);\">Carbonara, Ham, Caviar und Parmesan<\/span><b><\/b><\/h1><\/div>\n<h2 class=\"chefkoch--main-image\" style=\"text-align: center;\">Recipe recommendation from Chef Daniel Schimkowitsch<\/h2>\n<div class=\"chefkoch--main-image\" style=\"text-align: center;\">Daniel Schimkowitsch is head chef of the restaurant &#8220;L.A. Jordan&#8221; at the &#8220;Ketschauer Hof&#8221; in Deidesheim.<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1150338302\">\n\n\t<div id=\"col-1495215125\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1724483433\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" style=\"margin:30px 0px 40px 0px;\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"658\" height=\"516\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2021\/11\/rezept_schimkowitsch_kaviar-carbonara.jpg\" class=\"attachment-large size-large\" alt=\"Carbonara, Royal Caviar Rezept Schinken, Kaviar und Parmesan von Chefkoch Daniel Schimkowitsch\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2021\/11\/rezept_schimkowitsch_kaviar-carbonara.jpg 658w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2021\/11\/rezept_schimkowitsch_kaviar-carbonara-300x235.jpg 300w\" sizes=\"auto, (max-width: 658px) 100vw, 658px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1724483433 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1325759316\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_754227616\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"227\" height=\"227\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_daniel-schimkowitsch_rund.png\" class=\"attachment-large size-large\" alt=\"Daniel Schimkowitsch Koch\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_daniel-schimkowitsch_rund.png 227w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_daniel-schimkowitsch_rund-100x100.png 100w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/koch_daniel-schimkowitsch_rund-150x150.png 150w\" sizes=\"auto, (max-width: 227px) 100vw, 227px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_754227616 {\n  width: 65%;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"col-sm-4\">\n<div><em>&#8220;Royal caviar is just awesome stuff, nice big crunchy grain, beautiful colour, not too salty and just delicious&#8221;.<\/em><\/div>\n<div><\/div>\n<p><strong>chef Daniel Schimkowitsch<\/strong><\/div>\n<div class=\"col-sm-4\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1864748441 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_152971133\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-186439777\">\n\n\t<div id=\"col-1406205585\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Ingredients for carbonara, ham, caviar and parmesan<\/h2>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1772294272\">\n\n\t<div id=\"col-968236212\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Carbonara<\/strong><\/p>\n<ul>\n<li>12 eggs<\/li>\n<li>40g tetra pack egg yolk<\/li>\n<li>Salt<\/li>\n<li>Cayenne pepper<\/li>\n<\/ul>\n<p><strong>Parmesan sauce<\/strong><\/p>\n<ul>\n<li>10 White mushrooms, finely chopped<\/li>\n<li>3 Large shallots, finely chopped<\/li>\n<li>2 cloves garlic, whole<\/li>\n<li>250ml white wine<\/li>\n<li>250ml Noilly Prat<\/li>\n<li>2l Fond Blanc<\/li>\n<li>500ml cream<\/li>\n<li>Butter<\/li>\n<li>Brown butter<\/li>\n<li>Olive oil<\/li>\n<li>Creme fraiche<\/li>\n<li>300g Parmesan, finely grated<\/li>\n<li>Salt<\/li>\n<li>Sugar<\/li>\n<li>Cayenne pepper<\/li>\n<li>Basil<\/li>\n<li>Parsley<\/li>\n<li>Ginger<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1381034832\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Caviar for the puree<\/strong><\/p>\n<ul>\n<li>50g <a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\">Royal Premium Caviar<\/a> (min. 12g per portion)<\/li>\n<\/ul>\n<p><strong>Parmesan puree<\/strong><\/p>\n<ul>\n<li>10 White mushrooms, finely chopped<\/li>\n<li>3 Large shallots, finely chopped<\/li>\n<li>2 cloves garlic, whole<\/li>\n<li>250ml white wine<\/li>\n<li>250ml Noilly Prat<\/li>\n<li>2l Fond Blanc<\/li>\n<li>500ml cream<\/li>\n<li>Creme fraiche<\/li>\n<li>300g Parmesan, finely grated<\/li>\n<li>Salt<\/li>\n<li>Sugar<\/li>\n<li>Cayenne pepper<\/li>\n<li>Basil<\/li>\n<li>Parsley<\/li>\n<li>Ginger<\/li>\n<li>Agar agar<\/li>\n<li>Gelan<\/li>\n<\/ul>\n<p><strong>Cecina ham<\/strong><\/p>\n<ul>\n<li>some Cecina ham<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1398886555\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Order the matching caviar:<\/h2>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small slider row-slider slider-nav-reveal slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: false, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  \n\t     <div class=\"product-small col has-hover product type-product post-42718 status-publish first instock product_cat-sturgeon-caviar product_cat-all-products product_cat-kaviar-en product_tag-caviar product_tag-royal-premium-en has-post-thumbnail taxable shipping-taxable purchasable product-type-variable has-default-attributes\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box \">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-fade_in_back\">\n\t\t\t\t<a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" aria-label=\"Royal Premium Caviar | Our Best Caviar\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-300x201.jpg 300w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/><img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg\" class=\"show-on-hover absolute fill hide-for-small back-image\" alt=\"Ge\u00f6ffnete Dose St\u00f6r Kaviar der Sorte Royal Premium auf Eis in Kristall-Schale serviert.\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-690x460.jpg 690w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-300x200.jpg 300w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-247x165.jpg 247w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-510x340.jpg 510w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis.jpg 750w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products text-center grid-style-2\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Royal Premium Caviar | Our Best Caviar<\/a><\/p><\/div><div class=\"price-wrapper\">\n\t<span class=\"price\">From <span class=\"woocommerce-Price-amount amount\"><bdi>110,00&nbsp;<span class=\"woocommerce-Price-currencySymbol\">&euro;<\/span><\/bdi><\/span><\/span>\n\n\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\t<strong>TIP: Best price\/performance ratio!<\/strong>\r\nMild, almond-like aftertaste\r\nGrain size: 3.0 - 3.2 mm\r\nShimmering gold, light brown - amber\t\t<\/p>\n\t\t\t\t<\/div>\n\t<\/div>\n\t\n\n\t<p class=\"wc-gzd-additional-info wc-gzd-additional-info-loop product-units-wrapper product-units\"><\/p>\n<span class=\"gtm4wp_productdata\" style=\"display:none; visibility:hidden;\" data-gtm4wp_product_data=\"{&quot;internal_id&quot;:42718,&quot;item_id&quot;:42718,&quot;item_name&quot;:&quot;Royal Premium Caviar | Our Best Caviar&quot;,&quot;sku&quot;:&quot;RP01&quot;,&quot;price&quot;:110,&quot;stocklevel&quot;:null,&quot;stockstatus&quot;:&quot;instock&quot;,&quot;google_business_vertical&quot;:&quot;retail&quot;,&quot;item_category&quot;:&quot;sturgeon caviar&quot;,&quot;id&quot;:42718,&quot;productlink&quot;:&quot;https:\\\/\\\/www.royalcaviar.de\\\/en\\\/shop\\\/sturgeon-caviar\\\/royal-premium\\\/&quot;,&quot;item_list_name&quot;:&quot;General Product List&quot;,&quot;index&quot;:1,&quot;product_type&quot;:&quot;variable&quot;,&quot;item_brand&quot;:&quot;&quot;}\"><\/span>\t<\/div>\n<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1569476787\">\n\n\t<div id=\"col-1047932224\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Preparation (recipe for 4 people)<\/h2>\n<h3>Carbonara<\/h3>\n<p>Cook the eggs in a bain-marie at 68\u00b0C for 1 hour 20 minutes and then quench. Separate the egg white from the yolk. Blend the yolks in the Thermomix, adding the Tetrapack egg yolks, to a firm gel and season with salt and cayenne pepper. Fill 85g of the gel into a medium vacuum bag (200x300mm) and vacuum fully. Spread evenly with a rolling pin. Finish cooking in a bain-marie at 72\u00b0C for 1 hour without a fan, then quench. Cut into tagliatelle, portion on a tray with olive oil and heat \u00e0 la minute under the salamander.<\/p>\n<h3>Parmesan sauce<\/h3>\n<p>Saut\u00e9 the vegetables in olive oil with a little brown butter and regular butter. Then add salt and sugar immediately so that it starts to &#8220;juice&#8221;. Glaze the mixture with its own juice and deglaze with white wine and Noilly Prat. Reduce by half, top up with Fond Blanc and reduce to 1\/3. Top up with the cream and bring to the boil just once. Strain and blend in the Parmesan and cr\u00e8me fra\u00eeche. Then season to taste. Add the herbs and ginger to the hot sauce and leave to simmer for another 10 minutes. Strain and whisk \u00e0 la minute with butter, brown butter and olive oil until frothy.<\/p>\n<h3>Parmesan puree<\/h3>\n<p>Use the same method as for the Parmesan sauce, but omit the butter and olive oil and thicken the mixture with agar agar and gelatine (1l : 7g : 7g). Blend the cooled mass in the Thermomix at 30\u00b0C until smooth, then do not refrigerate, but keep at room temperature. Garnish with <a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\">Royal Premium Caviar<\/a> to finish. Royal Premium from Royal Caviar is my absolute favourite caviar!<\/p>\n<h3>Cecina ham<\/h3>\n<p>Grate frozen Cecina ham finely over a Microplane grater in nitrogen or sprinkle directly over the top.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_152971133 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n<p><!-- Recipe-Markup f\u00fcr carbonara, ham, caviar and parmesan. Nicht entfernen! Ansprechpartner: MartinB. --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"carbonara, ham, caviar and parmesan\",\n  \"image\": \"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/rezept_schimkowitsch_carbonara-schinken-kaviar-parmesan-2-300x235.jpg\",\n  \"description\": \"Recipe recommendation from Chef Daniel Schimkowitsch. Daniel Schimkowitsch is head chef of the restaurant \u201cL.A. Jordan\u201d at the \u201cKetschauer Hof\u201d in Deidesheim \",\n  \"keywords\": \"Michelin star cuisine, carbonara, caviar recipe, cooking with caviar, main dish\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Daniel Schimkowitsch\"\n  },\n  \"recipeCategory\": \"main\", \n  \"recipeCuisine\": \"Contemporary\", \n  \"recipeYield\": \"4\", \n  \"recipeIngredient\": [\n    \"For the Carbonara: \", \n    \"12 eggs\", \n    \"40g tetra pack egg yolk\", \n    \"Salt\", \n    \"Cayenne pepper\", \n    \"For the Parmesan sauce:\", \n    \"10 White mushrooms, finely chopped\", \n    \"3 Large shallots, finely chopped\", \n    \"2 cloves garlic, whole\", \n    \"250ml white wine\", \n    \"250ml Noilly Prat\", \n    \"2l Fond Blanc\", \n    \"500ml cream\", \n    \"Butter\", \n    \"Brown butter\", \n    \"Olive oil\", \n    \"Creme fraiche\", \n    \"300g Parmesan, finely grated\", \n    \"Salt\", \n    \"Sugar\", \n    \"Cayenne pepper\", \n    \"Basil\", \n    \"Parsley\", \n    \"Ginger\", \n    \"Caviar for the puree:\", \n    \"50g Royal Premium Caviar (min. 12g per portion)\", \n    \"For the Parmesan puree:\", \n    \"10 White mushrooms, finely chopped\", \n    \"3 Large shallots, finely chopped\", \n    \"2 cloves garlic, whole\", \n    \"250ml white wine\", \n    \"250ml Noilly Prat\", \n    \"2l Fond Blanc\", \n    \"500ml cream\", \n    \"Creme fraiche\", \n    \"300g Parmesan, finely grated\", \n    \"Salt\", \n    \"Sugar\", \n    \"Cayenne pepper\", \n    \"Basil\", \n    \"Parsley\", \n    \"Ginger\", \n    \"Agar agar\", \n    \"Gelan\", \n    \"For the Cecina ham: \", \n    \"some Cecina ham\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Carbonara: Cook the eggs in a bain-marie at 68\u00b0C for 1 hour 20 minutes and then quench. Separate the egg white from the yolk. Blend the yolks in the Thermomix, adding the Tetrapack egg yolks, to a firm gel and season with salt and cayenne pepper. Fill 85g of the gel into a medium vacuum bag (200x300mm) and vacuum fully. Spread evenly with a rolling pin. Finish cooking in a bain-marie at 72\u00b0C for 1 hour without a fan, then quench. Cut into tagliatelle, portion on a tray with olive oil and heat \u00e0 la minute under the salamander.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Parmesan sauce: Saut\u00e9 the vegetables in olive oil with a little brown butter and regular butter. Then add salt and sugar immediately so that it starts to \u201cjuice\u201d. Glaze the mixture with its own juice and deglaze with white wine and Noilly Prat. Reduce by half, top up with Fond Blanc and reduce to 1\/3. Top up with the cream and bring to the boil just once. Strain and blend in the Parmesan and cr\u00e8me fra\u00eeche. Then season to taste. Add the herbs and ginger to the hot sauce and leave to simmer for another 10 minutes. Strain and whisk \u00e0 la minute with butter, brown butter and olive oil until frothy.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Parmesan puree: Use the same method as for the Parmesan sauce, but omit the butter and olive oil and thicken the mixture with agar agar and gelatine (1l : 7g : 7g). Blend the cooled mass in the Thermomix at 30\u00b0C until smooth, then do not refrigerate, but keep at room temperature. Garnish with Royal Premium Caviar to finish. Royal Premium from Royal Caviar is my absolute favourite caviar!\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Cecina ham: Grate frozen Cecina ham finely over a Microplane grater in nitrogen or sprinkle directly over the top.\"\n  }]  \n}\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":0,"parent":42677,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-42673","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/comments?post=42673"}],"version-history":[{"count":0,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42673\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42677"}],"wp:attachment":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/media?parent=42673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}