[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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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=""] Mediterrane Galette Mediterrane Galette Teig: 200 g Weizenmehl (Type 405) 1/2 TL Salz 1/4 TL Backpulver 90 ml BERTOLLI Natives Olivenöl Extra Originale 1 Ei (Größe M) 2–3 EL warmes Wasser 1 Ei (Größe M), verquirlt, zum Bestreichen Belag: 125 g Ricotta Etwas Zitronenabrieb 250 g Dattel- oder Cherrytomaten 1–2 EL Pesto verde Parmesanspäne Frisches Basilikum, gewaschen und trocken geschüttelt Salz, Pfeffer Alle Zutaten für den Teig zu einem glatten Teig verkneten, in Frischhaltefolie einwickeln und für mindestens 30 Minuten in den Kühlschrank legen. In der Zwischenzeit den Ricotta mit Zitronenabrieb, Salz und Pfeffer abschmecken, die Tomaten waschen und halbieren. Den Teig auf einem Backpapier zu einem dünnen Kreis ausrollen. Mit Ricotta bestreichen, dabei etwa 5 cm vom Rand frei lassen. Die Tomaten auf der Ricottamasse verteilen, mit Salz und Pfeffer würzen und den freien Teigrand leicht nach innen einschlagen. Den Teigrand mit dem verquirlten Ei bestreichen und die Galette im vorgeheizten Backofen bei 200 °C (Ober-/Unterhitze) 40–45 Minuten backen. Nach dem Backen Pesto, Parmesan und frisches Basilikum über der Galette verteilen und am besten sofort genießen. Portionen: 2 Schwierigkeitsgrad: normal Zubereitungszeit: 30 Minuten Kühlzeit: 30 Minuten Backzeit: 45 Minuten [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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Tomatensuppe Tomatensuppe 4 Tomaten, groß 3 Paprikaschoten, gegrillt und rot, in Öl 1 Schalotte 100 ml BERTOLLI Natives Olivenöl Extra Originale 40 ml Sherry-Essig 1 Knoblauchzehe 10 Basilikumblätter Salz und Pfeffer Auf der Unterseite der Tomaten ein kleines Kreuz einritzen und die Tomaten für 30 Sekunden in kochendes Wasser tauchen. 30 Sekunden lang in Eiswasser abkühlen lassen und dann die Haut entfernen. Alle Zutaten in einen Mixer geben und so lange mixen, bis eine gleichmäßige Mischung entstanden ist. In einer Schale mit BERTOLLI Natives Olivenöl Extra Originale, Salz und Pfeffer anrichten. Mehrere Scheiben Brot mit etwas BERTOLLI Natives Olivenöl Extra Originale beträufeln und in der Pfanne rösten. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Was wäre Bella Italia ohne Tomaten? In den sonnenverwöhnten Ländern des Südens, erhalten sie einen besonders intensiven Geschmack. Darum sind Tomaten, bei den Italienern aus Pizza und Pasta nicht wegzudenken.

Tomate

Mediterrane Galette

Hähnchen-Kartoffel-Pfanne mit frischem Gemüse

Orientalische Hackbällchen

Panzanella – Toskanischer Brotsalat

Gratinierte Tomaten mit Couscous-Füllung

Tomatensuppe

Empanadas mit Provolone und Kirschtomaten