{"id":39898,"date":"2024-02-14T13:44:13","date_gmt":"2024-02-14T12:44:13","guid":{"rendered":"https:\/\/rivieradeibambini.it\/?p=39898"},"modified":"2024-03-05T18:11:36","modified_gmt":"2024-03-05T17:11:36","slug":"drei-ligurischen-rezepte","status":"publish","type":"post","link":"https:\/\/rivieradeibambini.it\/de\/drei-ligurischen-rezepte\/","title":{"rendered":"Drei ligurischen Rezepte"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1456px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-one\" style=\"--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;\"><h1 class=\"fusion-title-heading title-heading-left\" style=\"margin:0;\">Drei ligurischen Rezepte<\/h1><\/div><div class=\"fusion-text fusion-text-1\" style=\"--awb-content-alignment:left;\"><p>Pesto<\/p>\n<p>Zutaten:<br \/>\n4 B\u00fcndel (60-70 g Bl\u00e4tter) Dop Basilikum aus Ligurien<br \/>\n30 g Pinienkerne<br \/>\n45-60 g geriebener reifer Parmesank\u00e4se<br \/>\n20-40 g geriebener sardischer Pecorino-K\u00e4se<br \/>\n1 Knoblauchzehe aus Vessalico (Imperia)<br \/>\n10 g Meersalz<br \/>\n60-80 g mild fruchtiges \u201cnativ extra\u201d D.O.P Oliven\u00f6l<br \/>\nZubereitung:<br \/>\nDas Basilikum mit kaltem Wasser kurz waschen und abtrocknen, ohne es zu zerdr\u00fccken. Danach gemeinsam mit den Pinienkernen, Knoblauch und Salz in einem M\u00f6rser mit kreisenden Bewegungen zerkleinern. Zur gewonnenen Creme den geriebenen Parmesan und Pecorino-K\u00e4se hinzuf\u00fcgen und mit etwas Oliven\u00f6l aus Ligurien verr\u00fchren. Zur Verhinderung der Oxydation der Zutaten sollte die Zubereitung z\u00fcgig, ohne Zeitverlust erfolgen.<\/p>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;width:100%;\"><\/div><div class=\"fusion-image-element\" style=\"text-align:left;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-zoomin\"><img src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese-300x181.jpg\" data-srcset=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?resize=200%2C121&amp;ssl=1 200w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?resize=300%2C181&amp;ssl=1 300w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?w=390&amp;ssl=1 390w\" decoding=\"async\" width=\"300\" height=\"181\" alt=\"Pesto alla genovese fatto al mortaio\" title=\"pesto_genovese\" class=\"img-responsive wp-image-33670 lazyload\" sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 300px\"><noscript><img data-recalc-dims=\"1\" decoding=\"async\" width=\"300\" height=\"181\" alt=\"Pesto alla genovese fatto al mortaio\" title=\"pesto_genovese\" src=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?resize=300%2C181&#038;ssl=1\" class=\"img-responsive wp-image-33670\" srcset=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?resize=200%2C121&amp;ssl=1 200w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?resize=300%2C181&amp;ssl=1 300w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2019\/03\/pesto_genovese.jpg?w=390&amp;ssl=1 390w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 300px\"><\/noscript><\/span><\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;width:100%;\"><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-content-alignment:left;\"><p>Frittata di Carciofi<\/p>\n<p>Zutaten f\u00fcr 4 Personen:<br \/>\n6 Artischocken<br \/>\n4 Eier<br \/>\nPetersilie<br \/>\n1 Zwiebel<br \/>\nMajoran<br \/>\nOliven\u00f6l<br \/>\n1 in Milch eingeweichtes Br\u00f6tchen<br \/>\ngeriebener K\u00e4se<br \/>\nSalz<\/p>\n<p>Zubereitung:<br \/>\nArtischocken reinigen, waschen, in d\u00fcnne Scheiben schneiden, in \u00d6l mit feingeschnittener Zwiebel und Petersilie anbraten. Wenn sie weich sind, die zerschlagenen Eier, zusammen mit dem eingeweichten Br\u00f6tchen, dem geriebenen K\u00e4se, zerkleinte Majoran und Salz zugeben und goldgelb braten, zuerst auf einer Seite, dann wenden, um den Kochvorgang zu vollenden.<\/p>\n<\/div><div class=\"fusion-image-element\" style=\"text-align:left;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-2 hover-type-zoomin\"><img src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese-300x200.jpg\" data-srcset=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=200%2C133&amp;ssl=1 200w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=400%2C267&amp;ssl=1 400w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=800%2C533&amp;ssl=1 800w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?w=950&amp;ssl=1 950w\" decoding=\"async\" width=\"300\" height=\"200\" alt=\"Ricetta Torta pasqualina con carciofi\" title=\"torta-pasqualina-ricetta-originale-genovese\" class=\"img-responsive wp-image-32486 lazyload\" sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 300px\"><noscript><img data-recalc-dims=\"1\" decoding=\"async\" width=\"300\" height=\"200\" alt=\"Ricetta Torta pasqualina con carciofi\" title=\"torta-pasqualina-ricetta-originale-genovese\" src=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=300%2C200&#038;ssl=1\" class=\"img-responsive wp-image-32486\" srcset=\"https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=200%2C133&amp;ssl=1 200w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=400%2C267&amp;ssl=1 400w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?resize=800%2C533&amp;ssl=1 800w, https:\/\/i0.wp.com\/rivieradeibambini.it\/wp-content\/uploads\/2013\/02\/torta-pasqualina-ricetta-originale-genovese.jpg?w=950&amp;ssl=1 950w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 300px\"><\/noscript><\/span><\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:5px;margin-bottom:5px;width:100%;\"><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-content-alignment:left;\"><p>Coniglio alla Ligure<\/p>\n<p>Zutaten f\u00fcr 4 Personen:<br \/>\n1 Kaninchen<br \/>\n2 Zwiebeln<br \/>\n1 Karotte<br \/>\n1 Selleriestange<br \/>\n\u00d6l<br \/>\n1 Glas Weisswein<br \/>\n4 reife Tomaten<br \/>\n1 Hand voll Thymian<br \/>\n100 g Mehl<br \/>\nSalz<\/p>\n<p>Zubereitung:<br \/>\nDas Kaninchen zerlegen, waschen, trocknen und mit Mehl best\u00e4uben. Auf kleiner Flamme sehr feingeschnittene Zwiebeln, Karotte und Sellerie in einem Metallgefass mit \u00d6l anbraten. Ein Glas Weisswein zugie\u00dfen und, wenn dieses verdampft ist, Thymian und Tomaten hinzuf\u00fcgen. Eine halbe Stunde kochen lassen, ab und zu einige L\u00f6ffel Wasser hinzuf\u00fcgen.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":33442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[2039],"tags":[],"class_list":["post-39898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurische-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Drei ligurischen Rezepte | Pesto | Riviera dei 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