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oder Agavensirup Salz und Pfeffer Alle Zutaten gut vermengen und kurz vor dem Servieren auf den Salat verteilen. 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Sobald die Sonne intensiver scheint, hat die leichte, kalte Küche ihr Hoch. Da Salat und Gazpacho schnell zubereitet und leicht verdaulich sind, lieben wir es in unserer Sommerküche.

kalte Küche

Blattsalate mit frittierten Spargelravioli

3. Juli 2023 | Basilikum, Dinner, kalte Küche, Mittagsgericht, Nudeln, Olivenöl, Pfeffer, Rezept, Salat, Spargel

Salat-Tacos mit Austernpilzen und knusprigen Kichererbsen

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Focaccia mit Schafskäse und Kräuteröl

Focaccia mit Schafskäse und Kräuteröl Focaccia mit Schafskäse und Kräuteröl 600 g Weizenmehl (Type 405) + Mehl zum Arbeiten2 TL Zucker2 TL Salz1 Hefewürfel (42g)6 EL Bertolli Natives Olivenöl Extra Originale300 ml lauwarmes Wasser4 TL Meersalz20 g grüne entsteinte Oliven20 Kirschtomaten (ca 100g)Je 4 Stängel Minze, Petersilie und Thymian100 ml Bertolli Natives Olivenöl [...]

18. März 2022 | Brot, Brunch, Dinner, kalte Küche, Käse, Mittagsgericht, mittlerer Schwierigkeitsgrad, Olivenöl, Petersilie, Rezept

Burrata mit Oliven-Salsa

Burrata mit Oliven-Salsa Burrata mit Oliven-Salsa 4 kleine Burrata-Kugeln à 125 g Abtropfgewicht100 g schwarze Oliven ohne Stein1 große Fleischtomate1 Schalotte2 Zweige BasilikumSalz, Pfeffer6 EL BERTOLLI Natives Olivenöl Extra BIO Originale2 EL BERTOLLI Aceto Balsamico di Modena I.G.P.8 Schreiben Ciabatta-Brot Burrata-Kugeln aus der Lake nehmen und auf einem Sieb abtropfen lassen. Ebenso [...]