Pappardelle mit Artischockenherzen

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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]

Petersilien-Polenta mit Steakstreifen, Grillpaprika und Balsamico-Schalotten

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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=""] PETERSILIEN-POLENTA MIT STEAKSTREIFEN, GRILLPAPRIKA UND BALSAMICO-SCHALOTTEN PETERSILIEN-POLENTA MITSTEAKSTREIFEN, GRILLPAPRIKA UND BALSAMICO-SCHALOTTEN 20 kleine Schalotten (ca. 400g) 1EL Butter 1EL brauner Zucker 100ml Rotwein Saft einer Orange 1 Zimtstange 100ml BERTOLLI Aceto Balsamico di Modena I.G.P 200g Maisgrieß 800ml Gemüsebrühe Abgeriebene Schale von 1 Limette 1/2 Bund glatte Petersilie 4 Hüftsteaks à 180g Salz und Pfeffer aus der Mühle 400g Grillpaprika 4EL Olivenöl 4TL Fleur de sel Schalotten schälen und zusammen mit dem braunen Zucker bei mittlerer Hitze in Butter rundherum anbraten. Mit Rotwein ablöschen und Orangensaft, BERTOLLI Aceto Balsamico di Modena und Zimtstange hinzufügen. Bei kleiner Hitze ca. 15 Minuten sirupartig einkochen. Petersilie waschen, trocken schütteln, die Blättchen von den Stengeln zupfen und hacken. In einem großen Topf die Gemüsebrühe aufkochen. Hitze auf kleinste Stufe reduzieren und unter ständigem Rühren nach und nach den Maisgrieß zugeben. Den Deckel auf den Topf legen und die Polenta 10 Minuten schwach köcheln lassen. Vom Herd nehmen, Limettenschale und Petersilie einrühren und vor dem Servieren noch 15 Minuten quellen lassen. Steaks mit Salz und Pfeffer würzen und von jeder Seite 3-4 Minuten bei starker Hitze braten, aus der Pfanne nehmen und an einem warmen Ort 5 Minuten ruhen lassen. Grillpaprika in wenig Bratöl 5 Minuten in der Pfanne braten. Vor dem Servieren mit etwas Meersalz würzen. Polenta portionsweise auf Teller gießen. Steaks in Streifen schneiden und zusammen mit den Schalotten und der Grillpaprika auf der Polenta anrichten. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Knoblauch-Pfeffer-Garnelen

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hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="2696|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2021/06/Knoblauch-Pfeffer-Garnelen-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=""] 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]

Grillgemüse mit Rosmarinmarinade

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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_imageframe image_id="1002|recipe-detail" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Gegrilltes-Gemuese-mit-Rosmarinmarinade-576x721.jpg[/fusion_imageframe][/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=""] GEGRILLTES GEMÜSE MIT ROSMARINMARINADE GEGRILLTES GEMÜSE MIT ROSMARINMARINADE 8 Kartoffeln, klein 1 Zucchini, mittelgroß 2 Zwiebeln, rot 2 Paprika, rot und gelb 1 Maiskolben 1 Aubergine 2 Karotten 100 g Champignons Für die Marinade: 5 Knoblauchzehen 1/2 Bund Rosmarin 150 ml BERTOLLI Olivenöl Cucina grobes Meersalz und Pfeffer Etwa ¾ des Rosmarins waschen, Nadeln vom Zweig zupfen und diese klein hacken. Knoblauch schälen und in kleine Stücke schneiden. Beide Zutaten im Mörser zerstoßen. BERTOLLI Olivenöl Cucina hinzugeben und mit Salz und Pfeffer abschmecken. Gemüse waschen, putzen und in große, grillgerechte Stücke schneiden. Gemüse mit Marinade vermischen und mindestens 60 Minuten ziehen lassen. Das marinierte Gemüse auf dem Grill zubereiten. Mit den restlichen Rosmarinzweigen anrichten. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Grüner Linsensalat mit gebratenem Gemüse

[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="" 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_imageframe image_id="994|full" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Linsensalat-mit-gebratenem-Gemuese.jpg[/fusion_imageframe][/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=""] GRÜNER LINSENSALAT MIT GEBRATENEM GEMÜSE GRÜNER LINSENSALAT MIT GEBRATENEM GEMÜSE 250 g Linsen, grün 1 Zucchini, mittelgroß 1 Zwiebel, rot 1 Paprika, rot 150 g Feta ½ Bund Petersilie 6 EL BERTOLLI Natives Olivenöl Extra Originale 2 EL BERTOLLI Aceto Balsamico di Modena I.G.P. Salz und Pfeffer Die Linsen waschen und in einem Topf mit 750 ml gesalzenem Wasser zum Kochen bringen. 30 Minuten kochen lassen. Zwiebel schälen und in großzügige Ringe schneiden. Paprika und Zucchini waschen und in grobe Stücke schneiden. 2 EL BERTOLLI Natives Olivenöl Extra Originale in einer Pfanne erhitzen, die Zwiebel darin glasig andünsten. Anschließend Paprika und Zucchini hinzugeben und zusammen anbraten. Petersilie grob hacken. Die weich gekochten Linsen abgießen und in einer Salatschüssel mit dem gebratenen Gemüse und der Petersilie mischen. Den Salat mit dem restlichen BERTOLLI Natives Olivenöl Extra Originale und dem BERTOLLI Aceto Balsamico di Modena I.G.P. übergießen. Mit Salz und Pfeffer abschmecken. Feta zerbröseln und über den Salat geben. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Gratinierte Tomaten mit Couscous-Füllung

[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="" 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_imageframe image_id="850|recipe-detail" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Gratinierte-Tomaten-mit-Couscous-576x722.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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=""] GRATINIERTE TOMATEN MIT COUSCOUS-FÜLLUNG Couscous-Tomaten 8 Fleischtomaten, mittelgroß 150 g Couscous, Instant 200 ml Hühnerbrühe 4 EL BERTOLLI Natives Olivenöl Extra Originale 4 EL BERTOLLI Olivenöl Cucina 60 g Oliven, grün 3 Stangen Frühlingszwiebeln 1 Knoblauchzehe 5 Zweige Thymian 3 EL Petersilie, glatt, gehackt 125 g Mozzarella 30 g Parmesan gerieben Salz und Pfeffer Joghurtsauce 150 g Joghurt 1 Knoblauchzehe 2 EL glatte Petersilie gehackt Salz und Pfeffer Die Tomaten waschen, abtrocknen und den Deckel abschneiden. Mit einem Löffel das Fruchtfleisch und die Kerne herauslösen. Das Fruchtfleisch klein schneiden und mit den Deckeln zur Seite stellen. Den Couscous mit 200 ml heißer Hühnerbrühe übergießen und nach Packungsanleitung quellen lassen. Nach Ende der Garzeit 4 EL BERTOLLI Natives Olivenöl Extra Originale zugeben und den Couscous auflockern. Mit Salz und Pfeffer abschmecken. Die Oliven in Ringe schneiden, den Mozzarella abtropfen lassen und würfeln. Vom Thymian die Blättchen von den Stielen streifen. Den hellgrünen Teil der Frühlingszwiebeln in feine Ringe schneiden. Die Knoblauchzehe würfeln. 1 EL BERTOLLI Olivenöl Cucina in einer kleinen Pfanne erhitzen, die Frühlingszwiebeln darin anschwitzen, den gewürfelten Knoblauch zugeben und kurz mit braten. Beiseite stellen. Den Couscous mit dem Tomatenfleisch, den Oliven, dem Mozzarella, der gehackten Petersilie und dem Thymian vermischen. Die Frühlingszwiebeln und den Knoblauch aus der Pfanne zugeben und alles gut vermengen. Die Masse in die ausgehöhlten Tomaten bis zum Rand füllen. Den Backofen auf 180° C Umluft vorheizen. Eine Auflaufform mit 2 EL BERTOLLI Olivenöl Cucina ausstreichen, die Tomaten hineinsetzen und mit geriebenem Parmesan bestreuen. Die Deckel aufsetzen und 1 EL BERTOLLI Olivenöl Cucin a darüber träufeln. Ca. 25 Minuten auf der mittleren Schiene im Ofen garen. Während der Garzeit den Joghurt für die Sauce mit Salz und Pfeffer würzen, die Knoblauchzehe hineinpressen und die Petersilie untermischen. Die gratinierten Tomaten aus der Form nehmen und auf die Teller setzen. Die Joghurtsauce in einer kleinen Schale separat dazu servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][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="" 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_1" 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=""] Unser Tipp Die gratinierten Tomaten passen auch gut als Beilage zu Fisch oder Fleisch. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

[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="" 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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="834|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/tomatensuppe.jpg[/fusion_slide][fusion_slide type="image" image_id="1609|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Tomatensuppe_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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=""] 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]

Marinierter Lachs mit Sesam

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gradient_end_position="100" gradient_type="linear" radial_direction="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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="824|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/lachs.jpg[/fusion_slide][fusion_slide type="image" image_id="1612|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Marinierter-Lachs_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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" 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=""] MARINIERTER LACHS MIT SESAM MARINIERTER LACHS MIT SESAM Für die Marinade: 200 ml Sojasauce 5 g Ingwer 50 ml BERTOLLI Natives Olivenöl Extra Originale Für den Lachs : 600 g Lachsfilet 200 g Sesamsamen Den Ingwer in die Sojasauce reiben und das BERTOLLI Natives Olivenöl Extra Originale hinzufügen. Den Lachs in die Marinade legen und 10 Minuten lang darin liegen lassen. Den Fisch aus der Marinade nehmen und auf allen Seiten mit Sesamsamen bedecken. Dann auf allen Seiten kurz in der Pfanne anbraten, sodass er in der Mitte roh bleibt. In Scheiben schneiden und servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Avocado, Limettenöl und pochiertes Ei

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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" 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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="819|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/avocado.jpg[/fusion_slide][fusion_slide type="image" image_id="1617|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Avocado-Limettenoel-pochiertesEi_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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" 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=""] AVOCADO, LIMETTENÖL UND POCHIERTES EI AVOCADO, LIMETTENÖL UND POCHIERTES EI Für die Avocado: 2 Avocados Salz und Pfeffer Für das Limetten-Olivenöl: 100 ml BERTOLLI Natives Olivenöl Extra Originale 2 Limetten, Schale und etwas Saft 4 Eier Die Avocados schälen und in kleine Stücke schneiden. Mit Salz und Pfeffer würzen, ein paar Tropfen Limettensaft hinzufügen und zur Seite stellen. Für das Limettenöl: Das BERTOLLI Natives Olivenöl Extra Originale in einen Topf gießen, die Limettenschale reiben und dazugeben. Auf niedriger Stufe 10 Minuten lang kochen. Für die Eier: Einen Topf mit Wasser auf den Herd stellen und zum Kochen bringen. In der Zwischenzeit die Eier jeweils auf einem Stück Plastikfolie aufschlagen. Die Folie um das Ei wickeln und verschließen, sodass das Paket mit dem Ei dicht verschlossen ist. Diesen Vorgang für alle 4 Eier wiederholen. Die Eier 5 Minuten pochieren und dann aus dem Wasser nehmen. Eier auf den Avocados anrichten und servieren. Das Limettenöl großzügig über Avocado und Ei verteilen. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Nudeln mit Riesengarnelen und Petersilienöl

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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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="814|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/nudeln-mit-garnelen.jpg[/fusion_slide][fusion_slide type="image" image_id="1621|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Nudeln-mit-Riesengarnelen_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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=""] NUDELN MIT RIESENGARNELEN UND PETERSILIENÖL NUDELN MIT RIESENGARNELEN UND PETERSILIENÖL Für die Nudeln: 200 g Nudeln 200 ml Fischbrühe (Wasser) 4 Riesengarnelen 10 Safranfäden Salz Für das Petersilienöl: 1 Bund Petersilie, frisch 3 Knoblauchzehen BERTOLLI Natives Olivenöl Extra Originale Zuerst die Garnelen schälen, salzen und in einer Pfanne kurz anbraten. Die Hälfte der Nudeln in der Pfanne braten und zur Seite stellen. Die restlichen Nudeln in derselben Bratpfanne 1 Minute lang einrühren. Den Safran und einen Teil der Brühe hinzufügen und weiterrühren. 2 Minuten bevor die Nudeln gar sind, die gebratenen Nudeln hinzufügen und weiterrühren. Für das Petersilien-Olivenöl: Den Bund Petersilie für 1 Minute in kochendes Wasser tauchen und herausnehmen. Gleichzeitig die Knoblauchzehen in das Wasser geben und 5 Minuten lang kochen. Petersilie und Knoblauch zu einer gleichmäßigen Paste pürieren. Das BERTOLLI Natives Olivenöl Extra Originale nach und nach hinzufügen, bis die Mischung die Konsistenz einer Sauce hat. Das Petersilienöl über die Nudeln und Garnelen verteilen. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Auberginen-Cannelloni mit Mozzarella und Basilikum-Béchamelsauce

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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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="807|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/cannelloni.jpg[/fusion_slide][fusion_slide type="image" image_id="1634|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Auberginen-Cannelloni-mit-Mozzarella_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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=""] AUBERGINEN-CANNELLONI MIT MOZZARELLA UND LEICHTER BASILIKUM-BÉCHAMELSAUCE AUBERGINEN-CANNELLONI MIT MOZZARELLA UND LEICHTER BASILIKUM-BÉCHAMELSAUCE Für die Cannelloni : 2 Auberginen 2 Kugeln Mozzarella Für die Béchamelsauce : 40 g Mehl 40 ml BERTOLLI Natives Olivenöl Extra Originale 500 ml Vollmilch Salz 10 Basilikumblätter, frisch Die Auberginen schälen und die Seiten abschneiden, damit alle Auberginen die Form eines rechteckigen Blocks erhalten. Die Auberginen länglich in dünne Scheiben hobeln oder schneiden und in der Grillpfanne anbraten. Die Mozzarella Kugel in 6 kleine Stücke schneiden und mit den angebratenen Auberginenscheiben einwickeln. Für die Béchamelsauce: Das BERTOLLI Natives Olivenöl Extra Originale in einen Topf gießen und das Mehl hinzufügen. Mit einem Schneebesen verrühren und 7 Minuten kochen. Die Milch erhitzen und in die Mehlmischung gießen. Dabei ständig rühren, bis die Sauce dick wird. Die Sauce über die Cannelloni gießen und im Ofen bei 200 °C grillen. Zum Schluss die Basilikumblätter in Streifen schneiden und über die Cannelloni streuen. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Schoko-Brownies mit roter Beete und Olivenöl

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gradient_end_position="100" gradient_type="linear" radial_direction="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 hover_type="none" width="" height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="801|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/schokobrownies.jpg[/fusion_slide][fusion_slide type="image" image_id="1638|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Schoko-Brownies-mit-roter-Beete_M.jpg[/fusion_slide][/fusion_slider][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" 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" 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=""] SCHOKOBROWNIE MIT ROTER BETE UND OLIVENÖL SCHOKOBROWNIE MIT ROTER BETE UND OLIVENÖL 100 g Schokolade, dunkel 85 ml BERTOLLI Olivenöl Cucina 2 Eier 250 g Zucker 83 g Mehl 2 g Backpulver 100 g Rote Beete, gekocht Zuerst die dunkle Schokolade über einem Wasserbad schmelzen und mit einem Schneebesen mit dem BERTOLLI Olivenöl Cucina verrühren. Dann in einer separaten Schüssel die Eier und den Zucker mit einer Prise Salz verrühren. Den Inhalt beider Schüsseln zusammenschütten und das Mehl und das Backpulver hinzufügen. Alles gut miteinander vermischen. Die rote Beete reiben und dazugeben. Die Masse auf einem mit Backpapier ausgelegten Backblech verteilen und bei 180 °C 15 Minuten lang backen. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

warme Küche - wenigstens einmal täglich

Die warme Küche wirkt positiv auf Geist und Seele. Wenn der Hunger groß ist, stärkt leckere Pasta oder Pizza den Körper. Gleichzeitig holen sie ein Stück Bella Italia in die kalte Jahreszeit und den Sommer ein Stück näher.