{"id":7246,"date":"2020-06-25T08:51:05","date_gmt":"2020-06-25T08:51:05","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7246"},"modified":"2020-06-25T08:51:05","modified_gmt":"2020-06-25T08:51:05","slug":"pilzpfannkuchen-mit-nativem-olivenoel-extra-garda-trentino-dop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/pilzpfannkuchen-mit-nativem-olivenoel-extra-garda-trentino-dop\/","title":{"rendered":"Pilzpfannkuchen mit nativem Oliven\u00f6l extra Garda – Trentino DOP"},"content":{"rendered":"

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Zutaten:
\n60 g natives Oliven\u00f6l extra Garda – Trentino DOP
\n200 g Mehl\u00a0
\n500 g Vollmilch
\n3 Eier
\nSalz n. B.
\n500 g Champignon
\n1 Prise schwarzer Pfeffer\u00a0
\n200 g Fontina-Weichk\u00e4se<\/p>\n<\/div>

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Zubereitung:
\nPfannkuchen: 3 Eier, 500 g Milch und eine Prise Salz mit einer Gabel vermengen. 200 g Mehl sieben und zu der Mischung geben. Dann 40 g natives Oliven\u00f6l extra Garda – Trentino DOP hinzuf\u00fcgen und r\u00fchren, bis die Mischung glatt ist.\u00a0
\nDen Pfannkuchenteig mit Klarsichtfolie abdecken und etwa 30 Minuten im K\u00fchlschrank ruhen lassen. In der Zwischenzeit die Bechamelsauce zubereiten.
\nDie Champignons s\u00e4ubern und in St\u00fccke schneiden, 5-10 Minuten in einer Pfanne mit etwas \u00d6l braten und dann die H\u00e4lfte davon in den Mixer geben und die Bechamelsauce hinzuf\u00fcgen. Kurz mixen und dann die Bechamelsauce mit Champignons in die Pfanne gie\u00dfen und mit Salz und Pfeffer abschmecken.\u00a0
\nZubereitung der Pfannkuchen: Eine Sch\u00f6pfkelle Teig in eine hei\u00dfe Pfanne geben und beide Seiten je eine Minute braten. Auf diese Weise den ganzen Teig aufbrauchen.
\nDen Fontina-K\u00e4se in W\u00fcrfel schneiden, die Bechamelsauce leicht erhitzen und dann das Gericht zusammenstellen: Etwas Bechamelsauce auf einen Pfannkuchen geben und einige W\u00fcrfel Fontina-K\u00e4se und Champignons hinzuf\u00fcgen. Die Pfannkuchen aufrollen und in eine Auflaufform legen. Fortfahren bis alle Pfannkuchen aufgebraucht sind.
\nDie gerollten Pfannkuchen mit der restlichen Bechamelsauce, dem Fontina-K\u00e4se und den Champignons bedecken und dann unter dem Grill im Ofen 2-3 Minuten backen.<\/p>\n<\/div>

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