[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="3094" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2022/03/Lachstartar64105.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=""] Lachstartar Lachstartar 500 g frisches Lachsfilet ohne Haut 6 Stängel Dill 2 Scheiben Vollkorntoast à 25 g 40 ml Bertolli Natives Olivenöl Extra Gentile 1 Zitrone, auch die Schale 2 Avocados (240 g Fruchtfleisch) 1 große Fleischtomate (Ochsenherz), ca 250 g 40 g Rucola Salz, schwarzer Pfeffer aus der Mühle Backofen auf 150°C Umluft vorheizen. Lachsfilet in kleine Würfel schneiden und kurz durchhacken. Dill waschen, trocken schütteln und die Fähnchen vom Stängel zupfen. Toastbrot in Mini-Würfelchen schneiden, mit 2 EL BERTOLLI Natives Olivenöl Extra Gentile beträufeln und in einer Pfanne bei kleiner Hitze knusprig rösten. Die Zitrone heiß abwaschen, die Schale abreiben und den Saft auspressen. Avocados halbieren, Kern entfernen, mit einem Esslöffel das Fruchtfleisch aus den Schalen lösen, in kleine Würfel schneiden und mit Zitronensaft beträufeln. Von der Fleischtomate den Stielansatz herausschneiden und in 1 cm dicke Scheiben schneiden. Das Kerngehäuse entfernen und klein schneiden. Rucolablätter waschen und trocken schleudern. Lachs mit Avocadowürfeln, Dill, Rucola, kleingeschnittenen Tomatenkerngehäusen, gerösteten Toastwürfeln, BERTOLLI Natives Olivenöl Extra Gentile , Zitronensaft und Zitronenschale vermengen, mit Salz und Pfeffer abschmecken und in den Tomatenringen turmförmig anrichten. Falls vorhanden kann dazu ein Dessertring zu Hilfe genommen werden. Mit Rucolablättern garnieren. BERTOLLI Natives Olivenöl Extra Gentile darüber träufeln und etwas schwarzen Pfeffer mit der Mühle darüber mahlen. [/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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Die italienische Lebensweise ist leicht und Gerichte schnell zubereitet. Dadurch punkten viele Rezepte mit einer schnellen Zubereitungszeit. Dabei unterstützt BERTOLLI Olivenöl Ihre Kochideen mit einem Hauch von Dolce Vita.

schnelle Zubereitungszeit

Lachstartar

18. März 2022 | Brunch, Dinner, Fisch, Lachs, leichter Schwierigkeitsgrad, Mittagsgericht, Olivenöl, Rezept, schnelle Zubereitungszeit

Feldsalat mit warmem Ziegenfrischkäse , Äpfeln und Walnüssen

18. März 2022 | Brunch, Dinner, Friséesalat, Käse, leichter Schwierigkeitsgrad, Mittagsgericht, Nüsse, Olivenöl, Rezept, Salat, schnelle Zubereitungszeit, Walnusskerne

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 [...]