Röstkartoffelsalat mit Knoblauch-Senf-Vinaigrette

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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3489|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Bertolli-Roestkartoffelsalat-1-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Röstkartoffelsalat mit Knoblauch-Senf-Vinaigrette Röstkartoffelsalat mit Knoblauch-Senf-Vinaigrette Röstkartoffeln: 800 g Kartoffeln, festkochend 2 Knoblauchzehen, geschält und angedrückt 3 EL BERTOLLI Bratolivenöl Salz 1 Zweig Rosmarin, gewaschen Vinaigrette: 2 Knoblauchzehen, geschält und gepresst 5 EL BERTOLLI Natives Olivenöl Extra Gentile 2 EL BERTOLLI Condimento Balsamico Bianco 1 TL Ahornsirup oder Honig 2 TL Senf 2 EL Wasser Salz, Pfeffer Außerdem: 3 Radieschen 1 Bund Rucola Eine Handvoll Kürbiskerne Die Kartoffeln schälen, waschen, trocken tupfen und je nach Größe vierteln oder achteln. Kartoffeln, Knoblauch, BERTOLLI Bratolivenöl und Salz durchmischen und zusammen mit dem Rosmarinzweig auf einem Backblech verteilen. Bei 180° C Umluft für 20–30 Minuten backen, bis die Kartoffeln schön braun und knusprig sind. Währenddessen alle Zutaten für das Dressing in ein Glas mit Schraubverschluss geben und kräftig durchschütteln, bis alle Zutaten gut miteinander verbunden sind. Die Radieschen waschen, trocken tupfen und in dünne Scheiben schneiden und den Rucola waschen und trocken schütteln. Die Kartoffeln aus dem Ofen nehmen und 5 Minuten abkühlen lassen und in eine Schüssel füllen. Mit Radieschenscheiben und Rucola anrichten und das Dressing darüber verteilen. Zum Schluss die Kürbiskerne darüberstreuen und den Röstkartoffelsalat am besten noch lauwarm genießen. Portionen: 4 Schwierigkeitsgrad: simpel Zubereitungszeit: 20 Minuten Backzeit: 30 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Regenbogen-Bowl mit Basilikumcreme

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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3485|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Bertolli-Regenbogenbowl-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Regenbogen-Bowl mit Basilikumcreme Regenbogen-Bowl mit Basilikumcreme Eingelegte Zwiebeln (optional, Tipp): 2–3 rote Zwiebeln 150 ml BERTOLLI Condimento Balsamico Bianco 150–200 ml Wasser 2 EL Ahornsirup 1 TL Salz 1,5 EL Senfsaat, gelb 1 Lorbeerblatt 250 g Quinoa Gemüse: 1 gelbe Paprika 1 Zucchini Je 1 TL Rosmarinnadeln, Oregano, Minze BERTOLLI Bratolivenöl Spray 1 Dose (400 g) weiße Bohnen Salz, Pfeffer Basilikumcreme: 1 Handvoll Basilikumblätter 120 g Cashewkerne 1 TL Zitronensaft 1 EL BERTOLLI Natives Olivenöl Extra Gentile 1 TL Hefeflocken Etwas Wasser oder Pflanzendrink nach Bedarf Salz, Pfeffer Außerdem: Frischer Blattspinat, gewaschen, trocken geschüttelt Frisches Basilikum, gewaschen, trocken geschüttelt Am Vortag die Zwiebeln schälen, in feine Ringe schneiden und in ein sterilisiertes Einmachglas geben. BERTOLLI Condimento Balsamico Bianco, Wasser, Ahornsirup, Salz, Senfsamen und Lorbeerblatt in einen Topf geben und kurz aufkochen dann die heiße Flüssigkeit über die Zwiebeln gießen, sodass sie bedeckt sind und das Glas anschließend verschließen und 24 Stunden stehen lassen. Die Quinoa waschen, mit 500 ml Wasser und einer Prise Salz in einem Topf aufkochen lassen. Sobald das Wasser kocht, die Hitze reduzieren und die Quinoa etwa 15 Minuten mit geschlossenem Deckel köcheln lassen. Durch ein Sieb abgießen, zurück in den Topf füllen und bei geschlossenem Deckel ruhen lassen. Zucchini und Paprika waschen, trocken tupfen und in Stifte schneiden. Dann das Gemüse mit Kräutern, Salz und Pfeffer würzen, mit BERTOLLI Bratolivenöl Spray besprühen und 12 Minuten backen. Die weißen Bohnen abgießen und abspülen. Mit Salz und Pfeffer würzen. Für die Basilikumcreme die Cashewkerne mit kochendem Wasser übergießen und 10 Minuten stehen lassen, anschließend Wasser abgießen und dann zusammen mit den restlichen Zutaten zu einer glatten Masse pürieren. Bei Bedarf etwas Wasser oder Pflanzendrink hinzufügen. In einer Schüssel die Quinoa, das Gemüse, die Bohnen, die eingelegten roten Zwiebeln und den Blattspinat anrichten, mit Basilikumcreme toppen und mit frischem Basilikum garnieren. Portionen: 4 Schwierigkeitsgrad: simpel Zubereitungszeit: 35 Minuten Ruhezeit: 24 Stunden [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Pfirsich-Rucola-Salat mit Kräuterfocaccia

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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3478|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Bertolli-Pfirsich-Rucolasalat-Focaccia-1-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Pfirsich-Rucola-Salat mit Kräuterfocaccia Pfirsich-Rucola-Salat mit Kräuterfocaccia Focaccia: 300 g Weizen- oder Dinkelmehl 1/2 Würfel Frischhefe 1 TL Salz, 1 TL Zucker 170 ml Wasser, lauwarm 90 ml BERTOLLI Natives Olivenöl Extra Originale 2 EL italienische Kräuter, getrocknet BERTOLLI Spray Natives Olivenöl Extra Originale zum Backen Salzflocken zum Bestreuen Salat: 250 g Rucola, gewaschen und trocken geschüttelt 3 Pfirsiche oder Nektarinen, gewaschen und entsteint Parmesan, gehobelt 1 TL Honig oder Ahornsirup 3 EL BERTOLLI Condimento Balsamico Bianco 4 EL BERTOLLI Natives Olivenöl Extra Originale Salz, Pfeffer Für die Focaccia alle Zutaten in einer Küchenmaschine in 10–15 Minuten zu einem glatten, elastischen Teig verkneten und zugedeckt in einer geölten Schüssel an einem warmen Ort in etwa 30 Minuten auf die doppelte Größe aufgehen lassen. Ein Backblech mit Backpapier auslegen und den Teig vorsichtig darauf geben. Behutsam, um möglichst wenig Luft herauszudrücken, zu einem Rechteck formen und zugedeckt nochmals etwa 30 Minuten gehen lassen. Die Focaccia mit BERTOLLI Spray Natives Olivenöl Extra Originale besprühen, mit den Fingerspitzen viele kleine Vertiefungen hineindrücken und mit Salzflocken bestreuen, dann im vorgeheizten Backofen bei 220 °C (Ober-/Unterhitze) für etwa 25 Minuten, am besten mit Dampf, backen. 2 Pfirsiche in Spalten schneiden, in eine Pfanne geben, mit BERTOLLI Spray Natives Olivenöl Extra Originale besprühen und von beiden Seiten anbraten. Für das Dressing einen Pfirsich zusammen mit Honig oder Ahornsirup, BERTOLLI Condimento Balsamico Bianco, BERTOLLI Natives Olivenöl Extra Originale, Salz und Pfeffer pürieren. Rucola mit den gebratenen Pfirsichspalten und dem gehobelten Parmesan anrichten und das Pfirsichdressing darüber gießen. Zusammen mit der warmen Focaccia genießen. Portionen: 4 Schwierigkeitsgrad: normal Zubereitungszeit: 30 Minuten Ruhezeit: circa 90 Minuten Backzeit: 25 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Caesar Salad mit veganem Dressing, Knoblauchcroûtons und veganem Parmesan

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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3462|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Bertolli-Caesar-Salat-3-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Caesar Salad mit veganem Dressing, Knoblauchcroûtons und veganem Parmesan Caesar Salad mit veganem Dressing, Knoblauchcroûtons und veganem Parmesan 4 Stück Salatherzen Knoblauchcroûtons: 3 EL BERTOLLI Bratolivenöl 2 Tassen Brötchenwürfel (etwa 1 x 2 cm) 1 ganzen Zweig Rosmarin, gewaschen und trocken geschüttelt 1 Knoblauchzehe, geschält und angedrückt Pfeffer Dressing: 60 ml Sojadrink 1 EL BERTOLLI Condimento Balsamico Bianco 1 TL Senf 1 TL eingelegte Kapern 1–2 Knoblauchzehen, geschält und gepresst 150 ml BERTOLLI Natives Olivenöl Extra BIO Originale 3 EL Sojajoghurt Salz, Pfeffer Veganer Parmesan, gehobelt Die Salatherzen waschen, trocken tupfen und vierteln. Für die Croûtons BERTOLLI Bratolivenöl in einer Pfanne erhitzen. Brötchenwürfel, Rosmarin, Knoblauchzehe und Pfeffer dazugeben, durchrühren und knusprig braten. Für das Dressing Sojadrink, BERTOLLI Condimento Balsamico Bianco, Senf, Kapern und Knoblauch pürieren. Dabei den Pürierstab immer wieder langsam hochziehen und BERTOLLI Natives Olivenöl Extra BIO Originale vorsichtig einlaufen lassen, bis die Mayonnaise beginnt, zu emulgieren. Sojajoghurt, Salz und Pfeffer unterrühren. Die Salatherzen mit dem Dressing übergießen und mit den Knoblauchcroûtons und dem Parmesan toppen. Portionen: 4 Schwierigkeitsgrad: normal Zubereitungszeit: 25 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Blattsalate mit frittierten Spargelravioli

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" 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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3460|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Bertolli-frittierte-Ravioli-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Blattsalate mit frittierten Spargelravioli Blattsalate mit frittierten Spargelravioli Teig: 50 g Semola di grano duro (Hartweizenmehl) 50 g Weizenmehl (Type 405) 1/2 EL BERTOLLI Natives Olivenöl Extra BIO Originale 1 Ei (Größe M) Eventuell ein wenig Wasser Füllung: 200 g grüner Spargel 1 TL Natron (optional) 1 EL Crème fraîche 3 EL Parmesan 1 TL Abrieb von einer unbehandelten Zitrone 1 Eidotter (Größe M) Salz Pfeffer Paniermehl nach Bedarf Panade: 6 EL Weizenmehl (Type 405) 2 Eier (Größe M), verquirlt 150 g Paniermehl Vinaigrette: 4 EL BERTOLLI Natives Olivenöl Extra BIO Originale 3 EL BERTOLLI Aceto Balsamico di Modena I.G.P. 1 TL Ahornsirup 1 TL Senf ca. 2 EL Wasser Salz Pfeffer 150 g herkömmlicher oder pflanzlicher Joghurt Gemischte Blattsalate, gewaschen und trockengeschüttelt Außerdem: 1 Eiweiß (Größe M), zum Bestreichen ca. 1 l BERTOLLI Bratolivenöl zum Frittieren Alle Zutaten für den Ravioliteig zu einem elastischen Teig verkneten. Falls der Teig zu fest ist, etwas Wasser unterkneten. In Frischhaltefolie einwickeln und mindestens 30 Minuten im Kühlschrank ruhen lassen. Für die Füllung den Spargel waschen, die harten Enden abschneiden und in kleine Stücke schneiden. Spargel in einem Topf mit Natron (optional, bewahrt die grüne Farbe des Spargels beim Kochen) weich kochen. Den Spargel sehr gut abtropfen lassen und danach pürieren. Mit Crème fraîche, dem Ei, Parmesan, Zitronenabrieb, Salz und Pfeffer verrühren. Bei Bedarfmit ein wenig Paniermehl binden. Den Teig am besten mithilfe einer Nudelmaschine dünn zu einer Nudelplatte ausrollen, dann 1 EL von der Füllung in regelmäßigen Abständen auf die untere Hälfte der Nudelplatte geben. Die Ränder und die Zwischenräume mit dem Eiweiß bestreichen und die obere Hälfte über die untere klappen. Die Ränder fest andrücken und dabei die Luft herausdrücken. Mit einem Raviolischneider oder einem Messer Rechtecke ausschneiden. Die Ravioli nacheinander in Mehl, Ei und Paniermehl wenden, in einem hohen Topf BERTOLLI Bratolivenöl auf 160–175 °C erhitzen und die panierten Ravioli nacheinander goldbraun frittieren. Für die Vinaigrette alle Zutaten gut miteinander verrühren. Auf einem Teller die Blattsalate mit der Vinaigrette anrichten und die Ravioli darauf verteilen. Portionen: 4 Schwierigkeitsgrad: pfiffig Zubereitungszeit: 45 Minuten Kühlzeit: 30 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Salat-Tacos mit Austernpilzen und knusprigen Kichererbsen

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" 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gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3491|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2023/07/Salattacos-1-1.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Salat-Tacos mit Austernpilzen und knusprigen Kichererbsen Salat-Tacos mit Austernpilzen und knusprigen Kichererbsen Kopfsalat, 8 große Blätter Kichererbsen: 1 Dose (400 g) Kichererbsen, gekocht 1/2 TL Knoblauchpulver 1/2 TL Oregano, gerebelt Salz, Pfeffer BERTOLLI Bratolivenöl Spray Austernpilze: 450 g Austernpilze 1 EL BERTOLLI Bratolivenöl Spray 2 EL BERTOLLI Aceto Balsamico di Modena I.G.P. Salz, Pfeffer Kräutersauce: 125 g Naturjoghurt 25 g Crème fraîche 1 TL Zitronensaft 1 TL Senf 1 TL Honig oder Ahornsirup 1 EL Schnittlauchröllchen Salz, Pfeffer Die Salatblätter waschen und trocken tupfen und die Kichererbsen gut abtropfen und trocknen lassen. Alle Zutaten für die knusprigen Kichererbsen durchmischen, mit BERTOLLI Bratolivenöl Spray besprühen und im Airfryer knusprig frittieren. In der Zwischenzeit BERTOLLI Bratolivenöl Spray in einer Pfanne erhitzen und eine Schicht Austernpilze hineinlegen und mit einer zweiten Pfanne die Austernpilze flach drücken, damit möglichst viel Flüssigkeit austritt und die Pilze schön knusprig werden. Nach 1–2 Minuten wenden und wieder mit einer Pfanne flach drücken. Mit BERTOLLI Aceto Balsamico di Modena I.G.P. ablöschen, mit Salz und Pfeffer würzen und den Essig einkochen lassen. Mit den restlichen Pilzen genauso verfahren. Für die Kräutersauce alle Zutaten glatt rühren. Schließlich die Salatblätter mit den Austernpilzen, den Kichererbsen und der Kräutersauce füllen. Portionen: 8 Stück Schwierigkeitsgrad: simpel Zubereitungszeit: 30 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Pappardelle mit Artischockenherzen

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filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0"][fusion_builder_row][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_slider margin_top="" margin_right="" margin_bottom="" margin_left="" alignment="" slideshow_autoplay="" slideshow_smooth_height="" slideshow_speed="" hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3024" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2022/03/PastaArtischokenherzen64276.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Pappardelle mit Artischocke Pappardelle mit Artischocke 400 g Pappardelle 8 EL BERTOLLI Natives Olivenöl Extra BIO Originale 2 Knoblauchzehen 2 rote Zwiebeln 5 Zweige frischer Zitronenthymian 390 g Artischockenherzen in Öl eingelegt (Abtropfgewicht) 60 g getrocknete Tomaten in Öl eingelegt (Abtropfgewicht) 100 g schwarze Oliven (entsteint) 4 Zweige Petersilie Salz, Pfeffer 1/2 Zitrone 40 g Parmesan Artischockenherzen und Oliven jeweils auf einem Sieb abtropfen lassen. Artischockenherzen vierteln. Knoblauch schälen und in dünne Scheiben schneiden. Zwiebel schälen und in dünne Spalten schneiden. Zitronenthymian waschen, trocken schütteln, Blättchen von den Stängeln zupfen und hacken. Getrocknete Tomaten in Streifen schneiden. Petersilie waschen, trocken schütteln, die Blättchen von den Zweigen zupfen und hacken. Pappardelle nach Packungsanweisung (ca. 7 Minuten) in Salzwasser „al dente“ kochen. BERTOLLI Natives Olivenöl Extra BIO Originale in einer Pfanne erwärmen und Zwiebeln, Knoblauch und Zitronenthymian andünsten, Artischocken hinzufügen, 2-3 Minuten mitdünsten, mit Weißwein ablöschen, etwas einkochen lassen, Tomatenstreifen, Oliven und gehackte Petersilie untermischen und mit Salz, Pfeffer und Zitronensaft abschmecken. Nudeln auf ein Sieb abgießen, mit der Artischockenzubereitung vermischen, auf tiefen Tellern anrichten und Parmesan darüber reiben. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Feldsalat mit warmem Ziegenfrischkäse , Äpfeln und Walnüssen

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left="" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" background_blend_mode="none" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" 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hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="3077" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2022/03/FeldsalatZiegenfrischkaese64141.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] Feldsalat mit warmem Ziegenfrischkäse , Äpfeln und Walnüssen Feldsalat mit warmem Ziegenfrischkäse , Äpfeln und Walnüssen 100 g Feldsalat 1 süßlicher Apfel 1/4 Zitrone 1 Schalotte 250 g Knollensellerie 80 g Walnusskerne 1 TL mittelscharfer Senf 3 EL Bertolli Condimento Delicato Bianco 1 TL flüssiger Blütenhonig Salz, Pfeffer 5 EL Bertolli Olivenöl Cucina 4 TL Bertolli Olivenöl Cucina 4 Ziegenfrischkäsetaler (4 x 40 g) 2 Stängel Rosmarin Feldsalat putzen, waschen und trocken schleudern. Apfel schälen, vierteln, entkernen und jedes Viertel in drei Spalten schneiden und mit Zitronensaft beträufeln. Schalotte schälen und in feine Würfel schneiden. Sellerie schälen, in 1 cm dicke Scheiben schneiden und in kochendem Salzwasser 4-5 Minuten kochen. Mit einem Glas oder rundem Ausstecher 4 Taler mit einem Durchmesser ausstechen, der etwas größer ist, als der Durchmesser der Ziegenfrischkäsetaler. Abschnitte klein würfeln. Senf mit BERTOLLI Balsamico Bianco , Honig, Salz und Pfeffer verrühren und 5 EL BERTOLLI Olivenöl Cucina nach und nach mit dem Schneebesen unterschlagen. Backofen auf 150°C Ober-/Unterhitze vorheizen. Rosmarin waschen, trocken schütteln, die Nadeln von den Stängeln zupfen und fein hacken. Sellerietaler mit etwas Rosmarin bestreuen, auf ein leicht gefettetes Backblech setzen, je einen Ziegenfrischkäsetaler darauf platzieren, mit BERTOLLI Olivenöl Cucina beträufeln und noch einmal etwas Rosmarin darüber streuen. Apfelspalten mit Rosmarin bestreuen auf das Backblech legen und für 15 Minuten mit in den Backofen schieben. Feldsalat mit Schalotten, Selleriewürfeln und der Senf-Vinaigrette mischen, auf Tellern anrichten, Sellerie-Ziegenfrischkäsetaler und Apfelspalten darauf anrichten, mit Walnusskernen bestreuen und servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Artischocken mit Kartoffel-Dill-Vinaigrette

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gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] ARTISCHOCKEN MIT KARTOFFEL-DILL-VINAIGRETTE ARTISCHOCKEN MIT KARTOFFEL-DILL-VINAIGRETTE 4 große Artischocken à ca. 250 g Salz, Pfeffer 1 Bio-Zitrone 1 kleine, mehlig kochende Kartoffel 1TL körniger Dijonsenf 50ml BERTOLLI Condimento Delicato Bianco 100ml BERTOLLI Olivenöl Cucina 150ml Gemüsebrühe 1 Bund Dill Die Spitzen der Artischocken abschneiden, den Strunk abbrechen. Artischocken in gesalzenem Wasser, zusammen mit einer halbierten Zitrone in leicht siedendem Wasser ca. 40 Minuten kochen. Die mehlig kochende Kartoffel 20 Minuten mitkochen, herausnehmen, pellen und fein zerdrücken. Dill waschen, trocknen und fein hacken. Senf und Gemüsebrühe mit dem Kartoffelpüree verrühren, unter Rühren mit dem Schneebesen das BERTOLLI Olivenöl Cucina dazu gießen. Mit Condimento Delicato Bianco, Dill, Salz und Pfeffer abschmecken. Artischocken zusammen mit der Kartoffel-Dill-Vinaigrette servieren. Die Blätter der Artischocke werden von außen nach innen abgezupft, mit dem fleischigen Ende in die Vinaigrette getaucht und dann abgelutscht. Das Heu, das dabei im Innern freigelegt wird, wird entfernt und danach der Boden wiederum mit etwas Vinaigrette verzehrt. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Salatcocktail mit grünem Spargel, Ei und Kochschinken

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gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] SALATCOCKTAIL MIT GRÜNEM SPARGEL, EI UND KOCHSCHINKEN SALATCOCKTAIL MIT GRÜNEM SPARGEL, EI UND KOCHSCHINKEN 1EL Dijon-Senf Saft 1/2 Orange 4EL BERTOLLI Condimento Delicato Bianco 8EL BERTOLLI Olivenöl Cucina Salz, Pfeffer 500g dünner grüner Spargel 2 wachsweich gekochte Eier 2 große Scheiben gekochter Hinterschinken 1/2 Beet Gartenkresse 1/2 Bund Schnittlauch 1/4 grüner Blattsalat Dijon-Senf mit Orangensaft und Condimento Delicato Bianco verrühren. Mit dem Schneebesen nach und nach das BERTOLLI Olivenöl Cucina einschlagen. Eierschälen, klein hacken und mit der Vinaigrette verrühren. Schnittlauch in dünne Ringe und Schinken in kleine Würfel schneiden. Gartenkresse vom Beet schneiden. Spargel im unteren Drittel schälen, die Enden abschneiden, schräg in 2 cm breite Scheiben schneiden, 2 Minuten in kochendes gesalzenes Wasser tauchen, herausnehmen, in kaltem Wasser abschrecken und abtropfen lassen. Salat waschen, trocken schleudern und in schmale Streifen schneiden. Anschließend alle Zutaten vermischen und in Gläsern servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Knoblauch-Pfeffer-Garnelen

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radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] KNOBLAUCH-PFEFFER-GARNELEN KNOBLAUCH-PFEFFER-GARNELEN 4 EL BERTOLLI Bratolivenöl 800 g rohe Garnelenschwänze in der Schale 1/2 Bund glatte Petersilie 2 EL grob zerstoßener schwarzer Pfeffer 1 EL Fleur de sel 3 Knoblauchzehen 1 kleine Zitrone 1 Oliven-Ciabatta (250 g) Die Petersilie waschen und trocken schütteln. Die Blättchen von den Stängeln zupfen und grob hacken. Den Knoblauch schälen und in feine Scheiben schneiden. Die Zitrone pressen und das Oliven-Ciabatta in Scheiben schneiden. 4 EL BERTOLLI Bratolivenöl in einer Pfanne erhitzen und die Garnelen von allen Seiten anbraten. Pfeffer, Knoblauch und Fleur de sel über die Garnelen streuen und 1 Minute mitbraten. Die Petersilie und den Zitronensaft hinzufügen. Einen Deckel auf die Pfanne legen und alles eine weitere Minute schmoren lassen. Heiß servieren und das Oliven-Ciabatta dazu reichen. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Essig-Oel-Dressing-576x721.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" background_type="single" gradient_start_color="" gradient_end_color="" gradient_start_position="0" gradient_end_position="100" gradient_type="linear" radial_direction="center center" linear_angle="180" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" background_blend_mode="none" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" filter_type="regular" filter_hue="0" filter_saturation="100" filter_brightness="100" filter_contrast="100" filter_invert="0" filter_sepia="0" filter_opacity="100" filter_blur="0" filter_hue_hover="0" filter_saturation_hover="100" filter_brightness_hover="100" filter_contrast_hover="100" filter_invert_hover="0" filter_sepia_hover="0" filter_opacity_hover="100" filter_blur_hover="0" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""] ESSIG ÖL DRESSING ESSIG ÖL DRESSING 4 EL BERTOLLI Natives Olivenöl Extra Robusto 2 EL BERTOLLI Condimento Delicato Bianco oder Zitronensaft 1 Knoblauchzehe gepresst 2 TL Honig oder Agavensirup Salz und Pfeffer Alle Zutaten gut vermengen und kurz vor dem Servieren auf den Salat verteilen. 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Salat - gerade für heiße Tage - BERTOLLI Olivenöl

Ob es sich um einen grünen Salat oder beispielsweise einen Brot-Salat handelt, spiel keine Rolle. Am wichtigsten ist der Einsatz eines leckeren Dressings. Dabei eignet sich BERTOLLI Olivenöl hervorragend als Grundlage und Geschmacksträger.