{"id":7660,"date":"2020-10-08T12:27:56","date_gmt":"2020-10-08T12:27:56","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7660"},"modified":"2020-10-12T10:57:02","modified_gmt":"2020-10-12T10:57:02","slug":"flammkuchen-mit-kohl-und-huile-dolive-daix-en-provence-olives-maturees-g-u","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/flammkuchen-mit-kohl-und-huile-dolive-daix-en-provence-olives-maturees-g-u\/","title":{"rendered":"Flammkuchen mit Kohl und huile d\u2019olive d’Aix-en-Provence – olives matur\u00e9es g.U."},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Vorbereitung: 20 Minuten
\nKochen: 20 Minuten
\nZutaten f\u00fcr 2 Personen:<\/p>\n

F\u00fcr den Teig:<\/p>\n

    \n
  • 250 g Mehl<\/li>\n
  • 5 cl huile d\u2019olive d’Aix-en- Provence – olives matur\u00e9es g.U.<\/strong><\/li>\n
  • 1 Prise Salz<\/li>\n
  • 10 cl lauwarmem Wasser<\/li>\n<\/ul>\n

    Zum Garnieren:<\/p>\n

      \n
    • 200 g eine Mischung von Romanesco Kohl, Brokkoli und Blumenkohlr\u00f6schen<\/li>\n
    • 100 g gesalzener oder ger\u00e4ucherter Bauchspeck<\/li>\n<\/ul>\n

      F\u00fcr die Creme:<\/p>\n

        \n
      • 10 cl Schlagsahne<\/li>\n
      • 1 EL Wei\u00dfk\u00e4se (Joghurt oder Quark)<\/li>\n
      • 1 EL huile d\u2019olive d’Aix-en-Provence – olives matur\u00e9es g.U.<\/strong><\/li>\n
      • Muskat<\/li>\n
      • Salz und Pfeffer aus der M\u00fchle<\/li>\n<\/ul>\n<\/div>
        <\/div><\/div><\/div><\/div><\/div>

        Den Ofen auf 210\u00b0C vorheizen.
        \nBereiten Sie den Teig vor: Gie\u00dfen Sie das Mehl und Salz in eine R\u00fchrsch\u00fcssel. F\u00fcgen Sie das Oliven\u00f6l und Wasser hinzu und kneten Sie es zu einem glatten Teig.<\/p>\n

        Blanchieren Sie den Kohlr\u00f6schen. Das Gem\u00fcse muss „al dente“ bleiben Sofort nach dem Blanchieren abk\u00fchlen lassen.<\/p>\n

        Bereiten Sie die Creme durch Mischen der Zutaten vor.<\/p>\n

        Den Teig d\u00fcnn verteilen und auf ein Backblech legen. Die Creme auf dem Teig verteilen, Kohlr\u00f6schen darauflegen und mit Speck (sehr d\u00fcnn geschnitten) bestreuen. Im Ofen etwa 10 Minuten backen.<\/p>\n

        Unser Tipp:<\/strong> F\u00fcr die Feinschmecker k\u00f6nnen Sie die Flammkuchen vor dem Backen mit Gruy\u00e8re bestreuen. Sie k\u00f6nnen auch gefrorene Kohlr\u00f6schen verwenden.<\/p>\n

        Oliven\u00f6l: <\/strong>Wir empfehlen ein Oliven\u00f6l mit urspr\u00fcnglichem Geschmack aus Aix-en-Provence – olives matur\u00e9es (gereifte Oliven) g.U. f\u00fcr seine Weichheit und den Aromen des Sauerteigbrots, der schwarzen Olive, dem Kakao und der gekochten Artischocke.
        \nSie k\u00f6nnen aber auch ein Oliven\u00f6l Vall\u00e9e des Baux-de-Provence – olives matur\u00e9es g.U. oder Provence – olives matur\u00e9es g.U. verwenden.<\/p>\n<\/div>

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