Roastbeef mit Mole-Sauce

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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="796|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Roastbeef.jpg[/fusion_slide][fusion_slide type="image" image_id="1735|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Roastbeef-Zutaten_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=""] ROASTBEEF MIT MOLE-SAUCE ROASTBEEF MIT MOLE-SAUCE Für das Roastbeef: 1 kg Sirloin-Steak Salz und Pfeffer zum Abschmecken BERTOLLI Olivenöl Cucina (alternativ: BERTOLLI Natives Olivenöl Extra Originale) Für die Mole-Sauce: 2 Zwiebeln, rot 1 Karotte, groß 2 Tomaten 1 Chilischote, getrocknet 60 g Mandeln, geröstet 10 g Schokolade, dunkle Das Sirloin-Steak säubern, in 4 Streifen schneiden, salzen und pfeffern. Jedes Stück in einer Pfanne von allen Seiten scharf anbraten. Das Fleisch für 5 Minuten bei 180 °C in den Ofen schieben (medium). Für die Mole-Sauce: Zwiebeln und Karotte klein hacken und 10 Minuten lang leicht dünsten. Die zerkleinerten Tomaten zu den Zwiebeln und Karotten geben und mitdünsten. In der Zwischenzeit die Chilischote in einer separaten Pfanne dünsten und die Körner entfernen. Die Tomaten-Zwiebel-Karotten Masse in ein hohes Gefäß umfüllen. Die Chilischote, ein Glas Wasser, Mandeln und dunkle Schokolade hinzufügen. Die komplette Mischung pürieren. Die fertige Sauce mit den Steaks servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Marinierte Miesmuscheln mit Orange

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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="789|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/miesmuscheln.jpg[/fusion_slide][fusion_slide type="image" image_id="1741|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Miesmuscheln-mit-Orange.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=""] MARINIERTE MIESMUSCHELN MIT ORANGE MARINIERTE MIESMUSCHELN MIT ORANGE 500 g Miesmuscheln, gesäubert 200 ml BERTOLLI Natives Olivenöl Extra Robusto 60 ml BERTOLLI Condimento Delicato Bianco 1 Orange, Saft und Schale 1 Limette, Schale 5 g Paprikapulver 1 Karotte 3 Zwiebeln Das BERTOLLI Natives Olivenöl Extra Robusto, den Essig BERTOLLI Condimento Delicato Bianco, die Orangenschale, die Limettenschale und das Paprikapulver mit dem Gemüse (Karotte geviertelt und Schalotten halbiert) in einer Pfanne erhitzen. Die Muscheln zur Marinade hinzufügen und so lange kochen lassen, bis alle Muschelschalen sich geöffnet haben. Die Muscheln aus dem Topf nehmen. Die Muschelschale entfernen und das Muschelfleisch zur Seite stellen. Die Marinade vom Herd nehmen und absieben. Das Gemüse in kleine Stücke schneiden und wieder zur Marinade hinzufügen. Den Saft der Orange ebenfalls hinzufügen. Alles zusammen anrichten. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Überbackenes Champignon-Carpaccio mit Rahmspinat

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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="783|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/champignon-carpaccio.jpg[/fusion_slide][fusion_slide type="image" image_id="1746|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Champignon-Carpaccio-mit-Rahmspinat_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=""] ÜBERBACKENES CHAMPIGNON-CARPACCIO MIT RAHMSPINAT ÜBERBACKENES CHAMPIGNON-CARPACCIO MIT RAHMSPINAT 500 g Champignons BERTOLLI Natives Olivenöl Extra Originale Salz Für den Rahmspinat : 500 g Spinat 100 g Sahne Salz und Pfeffer Parmesan-Käse Für das Carpaccio: Die Champignons säubern und in dünne Scheiben schneiden. Salz und BERTOLLI Natives Olivenöl Extra Originale hinzufügen und zur Seite stellen, bis der Rahmspinat fertig ist. Den Spinat 2 Minuten lang kochen, abseihen und in eine Kasserolle über die Sahne geben. 5 Minuten kochen, dann die Mischung pürieren. Das Champignon-Carpaccio in eine Auflaufform geben und den Rahmspinat darauf verteilen. Parmesan reiben, über das gesamte Gericht streuen und alles im Ofen bei 200 °C 5 Minuten überbacken. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Gegrillte Baby-Calamari mit Tintenmayonnaise

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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="737|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/calamari.jpg[/fusion_slide][fusion_slide type="image" image_id="1756|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/Gegrillte-Baby-Calamari_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=""] Gegrillte Baby-Calamari mit Tintenmayonnaise Gegrillte Baby-Calamari mit Tintenmayonnaise Für die Baby-Calamari : 12 Baby-Calamari (mittelgroße Sepias bzw. Kalmare) 2 Knoblauchzehen Petersilie BERTOLLI Natives Olivenöl Extra Gentile Salz Für die Mayonnaise: 1 Ei 100 ml BERTOLLI Olivenöl Cucina Saft von 1 Limette Salz 4 Päckchen Tintenfischtinte Tintenfisch säubern und zur Seite legen. Knoblauch und Petersilie klein hacken und in BERTOLLI Natives Olivenöl Extra Gentile zerstampfen. Den Tintenfisch salzen und in einer Bratpfanne auf hoher Stufe kurz anbraten. Die Knoblauch-, Petersilie und Olivenölmischung hinzufügen. Für die Tintenmayonnaise: Die Tinte mit 50 ml Wasser vermischen und 2 Minuten lang kochen. Abkühlen lassen. Alle anderen Zutaten in eine Rührschüssel geben und mit einem Stabmixer zu Mayonnaise schlagen. Die Tinte hinzufügen, wenn sie kalt ist. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Dulce de Leche-Muffins

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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="725|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/muffins.jpg[/fusion_slide][fusion_slide type="image" image_id="1562|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-dulce-de-leche-muffins-zubereitung.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=""] Dulce de Leche-Muffins Dulce de Leche-Muffins 85 ml BERTOLLI Olivenöl Cucina 100 g Zucker 2 Eier 150 g Mehl 2 g Backpulver 100 g Dulce de Leche Die Eier und den Zucker mit einem Schneebesen so lange schlagen, bis Blasen entstehen. Dadurch erhält der Teig mehr Luft und die Muffins werden leicht und locker. Die anderen Zutaten, außer das Dulce de Leche, hinzugeben und gut vermischen. Die Mischung in einen Spritzbeutel geben und die Formen bis zu einem Viertel ihrer Größe füllen. Als Nächstes einen Klacks Dulce de leche in die Mitte jeder Muffin-Form geben und mit einer weiteren Teigschicht sorgfältig und vollständig bedecken. Die Muffins bei 200 °C 10 Minuten lang backen. [/fusion_text][/fusion_builder_column][fusion_builder_column type="1_1" 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=""] WAS IST DULCE DE LECHE? Dulce de Leche besteht aus Milch, Zucker und Vanille. Diese Milchkaramell -Creme ist in Lateinamerika weit verbreitet. Sie macht unsere Dulce de Leche-Muffins so verführerisch. Überdies ist sie mit ihrer cremigen Konsistenz als Brotaufstrich sehr beliebt. Du kannst sie im gut sortierten Supermarkt kaufen. Allerdings ist die Creme dank gezuckerter Kondensmilch auch schnell selbst hergestellt. Mit diesem süßen Kern sind unsere Muffins eine köstliche Überraschung. Besonders locker werden Sie dank BERTOLLI Olivenöl Cucina . Mischen Sie jedoch immer erst die "feuchten" Zutaten mit Zucker, bis die Mischung schaumig ist. Danach rühren Sie die "trockenen" Zutaten nur noch kurz unter. Unser Tipp Probieren Sie auch unseren Dulce de Leche Shake .[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Empanadas mit Provolone und Kirschtomaten

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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="720|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/empanadas.jpg[/fusion_slide][fusion_slide type="image" image_id="1753|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-empanadas-mit-provolone-und-kirschtomaten-zubereitung.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=""] Empanadas mit Provolone und Kirschtomaten Empanadas mit Provolone und Kirschtomaten Für die Teigtaschen : 300 g Mehl 90 ml BERTOLLI Natives Olivenöl Extra Originale, BERTOLLI Olivenöl Cucina zum Frittieren 90 g Weißwein 10 g Salz Für die Füllung: 10 Kirschtomaten 200 g Provolone-Käse Oregano Für die Empanadas: Alle Zutaten zu einem gleichmäßigen Teig verkneten. Den Teig ausrollen und mit einer ringförmigen Ausstechform Kreise ausstechen. Für die Füllung: Den Provolone in 16 Stücke schneiden und die Tomaten vierteln. Die Füllung auf die Teigstücke verteilen und diese dann in der Mitte falten. Die Ränder der Teigtaschen mit etwas Ei verkleben und die Empanadas 2 Minuten lang in BERTOLLI Olivenöl Cucina frittieren, bis sie außen goldbraun sind. [/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" 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" 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=""] Was sind Empanadas? Im Grunde genommen hat sicher jeder schon einmal Empanadas genossen. Diese kleinen Teigtaschen lassen sich mit allerlei Köstlichkeiten füllen. Wenngleich sie auf der ganzen Welt beliebt sind, kommen sie ursprünglich aus Spanien bzw. Mittel- und Südamerika. In unserem Rezept kombinieren wir Empanadas mit dem aromatischen Provolone und Kirschtomaten. Provolone ist ein Schnitt- bzw. Hartkäse aus Italien mit geschützter Herkunftsbezeichnung. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Olivenölbrot mit Weintrauben und Blauschimmelkäse

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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="713|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/olivenölbrot.jpg[/fusion_slide][fusion_slide type="image" image_id="1570|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-olivenoelbrot-mit-weintrauben-und-blauschimmelkaese-zubereitung.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=""] Olivenölbrot mit Weintrauben und Blauschimmelkäse Olivenölbrot mit Weintrauben und Blauschimmelkäse 300 g Mehl 40 ml BERTOLLI Natives Olivenöl Extra Originale 7 g Salz 10 g Zucker 3 g Backpulver 275 ml Milch Blauschimmelkäse, in Würfel geschnitten Weintrauben Für das Olivenölbrot: Alle Zutaten, außer dem Blauschimmelkäse und den Trauben, zu einem gleichmäßigen Teig vermengen. Den Teig auf einem Backblech verteilen. Die Weintrauben in einem separaten Behälter mit Olivenöl benetzen. Beides bei 230 °C 6-7 Minuten lang backen. Abkühlen lassen und solange das Brot noch etwas warm ist, den in Würfel geschnittenen Blauschimmelkäse darüber verteilen, damit er ein wenig schmilzt. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Scaloppine vom Kalb mit Safran

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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="701|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/scaloppine-kalb.jpg[/fusion_slide][fusion_slide type="image" image_id="1759|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-scaloppine-vom-kalb-mit-safran-zubereitung.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" 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=""] Scaloppine vom Kalb mit Safran Scaloppine vom Kalb mit Safran 8 Kalbsschnitzel 5 Teelöffel BERTOLLI Natives Olivenöl Extra Originale 1 Tütchen Safran 1/2 Tasse Marsala-Wein 1/2 Tasse Weißwein 50 g Mehl Salz und Pfeffer Den Marsala und den Weißwein in einem Glas vermengen und den Safran in der Weinmischung auflösen. 10 Minuten lang zur Seite stellen. Die Kalbsschnitzel halbieren und falls notwendig mit einem Fleischklopfer flach klopfen. Dann beide Seiten der Schnitzel mit Mehl panieren. Das BERTOLLI Natives Olivenöl Extra Originale in einer großen Bratpfanne erhitzen und wenn es heiß ist, die Schnitzel in die Pfanne legen. Die Schnitzel ca. 5 Minuten lang goldbraun anbraten und danach wenden. Salzen, pfeffern und dann die Safran-Wein-Mischung darübergießen. Die Sauce einkochen lassen und die Schnitzel in der Sauce wenden, um sie zu würzen. Die Schnitzel mit der Sauce servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Weißfischfilet mit Pesto

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hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""][fusion_slide type="image" image_id="2936|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/weissfischfilet.jpg[/fusion_slide][fusion_slide type="image" image_id="1762|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-weissfischfilet-mit-pesto-zubereitung.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=""] Weißfischfilet mit Pesto Weißfischfilet mit Pesto Für den Fisch: 2 Steinbutt-Filets, jeweils ca. 200 g Salz BERTOLLI Natives Olivenöl Extra Gentile oder alternativ BERTOLLI Olivenöl Cucina Für das Pesto: 1 Bund Basilikum 30 g Cashewkerne 20 g Parmesan-Käse 20 g Tomaten, getrocknet BERTOLLI Natives Olivenöl Extra Originale Filets auf beiden Seiten mit Salz und BERTOLLI Natives Olivenöl Extra Originale einreiben und währenddessen eine Pfanne erhitzen. Die Filets kurz anbraten. Zuerst das Fleisch, damit es nicht schrumpft, und dann die Haut. Auf ein Backblech legen, mit dem Pesto bedecken und den Fisch bei 180 °C 5 Minuten im Ofen backen (abhängig von der Zeit in der Pfanne). Für das Pesto: Alle Zutaten zusammen mit etwas BERTOLLI Natives Olivenöl Extra Originale pürieren, dabei ein wenig Wasser hinzugeben. Weiter Olivenöl hinzufügen, um eine Emulsion herzustellen und dabei darauf achten, dass die Sauce dickflüssig genug ist, um den Fisch zu bedecken. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Weiße Spargelcremesuppe

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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="681" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/asparagus.jpg[/fusion_slide][fusion_slide type="image" image_id="1559|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-weisse-spargelcremesuppe-zubereitung.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=""] Weiße Spargelcreme-Suppe Weiße Spargelcreme-Suppe 200 g Spargel 50 ml BERTOLLI Natives Olivenöl Extra Gentile Wasser 50 ml Sahne weißer Pfeffer Kresse zum Garnieren Den Spargel schälen und 8 Minuten lang in Salzwasser kochen. Den Spargel pürieren, dabei die Sahne und das Spargelwasser hinzufügen, bis eine cremige Konsistenz entsteht. Noch beim Pürieren der Creme das BERTOLLI Natives Olivenöl Extra Gentile hinzufügen und je nach Geschmack mit Salz und Pfeffer würzen. Mit Kresse garnieren. Servieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Steak Tatar mit Waldpilzcreme

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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="1439|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-steak-tatar-serviervorschlag.jpg[/fusion_slide][fusion_slide type="image" image_id="1440|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-steak-tatar-vorbereitung.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=""] Steak Tatar mit Waldpilzcreme Steak Tatar mit Waldpilzcreme Für das Steak: 300 g Kalbsfilet 2 Zwiebeln, rot 20 g Kapern Tabasco Salz, Pfeffer zum Abschmecken Für die Waldpilzcreme: 100 g Waldpilze (Ihrer Wahl) 60 ml Sahne BERTOLLI Natives Olivenöl Extra Originale zum Abschmecken Äußeres Fett vom Fleisch entfernen. Das Fleisch in kleine Stückchen schneiden. Die Zwiebeln und Kapern so klein hacken wie möglich. Alle Zutaten vermischen und mit Salz, Pfeffer, Tabasco und BERTOLLI Natives Olivenöl Extra Originale abschmecken. Die Mischung zur Seite stellen. Für die Waldpilzcreme: Die Waldpilze anbraten, die Sahne hinzufügen und 10 Minuten lang köcheln. Die Mischung pürieren. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Rotes Thunfisch-Filet mit russischem Salat

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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="666|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/thunfisch-filet.jpg[/fusion_slide][fusion_slide type="image" image_id="1765|full" link="" lightbox="no" linktarget="_self"]https://bertolliolivenoel.de/wp-content/uploads/2020/01/bertolli-rotes-thunfisch-filet-mit-russischem-salat-zubereitung.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=""] Rotes Thunfisch-Filet mit russischem Salat Rotes Thunfisch-Filet mit russischem Salat Für den Thunfisch: 400 g Filet vom roten Thunfisch, tiefgefroren Salz zum Abschmecken BERTOLLI Natives Olivenöl Extra Gentile oder alternativ BERTOLLI Olivenöl Cucina Für den Russischen Salat: 2 kleine Kartoffeln 1 Karotte 6 Radieschen 3 Essiggurken Für die Mayonnaise (alle Zutaten sollen Zimmertemperatur haben) : 1 Eigelb Limettensaft Salz 125 ml BERTOLLI Olivenöl Cucina Die Radieschen in dünne Scheiben schneiden und in Eiswasser legen. Die Kartoffeln und Karotten in kleine Würfel schneiden und ca. 10 Minuten in Salzwasser kochen, bis sie weich werden. Von der Kochstelle nehmen und zum Abkühlen mit kaltem Wasser abspülen. Für die Mayonnaise: Eigelb, Limettensaft und Salz mit dem Mixer verquirlen und das BERTOLLI Olivenöl Cucina im dünnen Strahl beim Mixen dazugeben. Abschließend die klein gehackten Essiggurken hinzugeben und alle Zutaten mit der Mayonnaise vermischen. Die Mischung zur Seite stellen. Für das Thunfischfilet: Das Filet in 2 Stücke von jeweils ca. 200 g schneiden. Salzen und leicht von allen Seiten anbraten, dabei innen noch etwas roh lassen. Das Thunfischfilet auf dem russischem Salat anrichten. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

warme Küche - wenigstens einmal täglich - Seite 2 von 3

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.