{"id":7792,"date":"2020-10-12T08:30:24","date_gmt":"2020-10-12T08:30:24","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7792"},"modified":"2020-10-12T11:00:26","modified_gmt":"2020-10-12T11:00:26","slug":"jakobsmuschel-und-getrueffeltes-pastinaken-pueree-mit-huile-dolive-daix-en-provence-olives-maturees-g-u","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/jakobsmuschel-und-getrueffeltes-pastinaken-pueree-mit-huile-dolive-daix-en-provence-olives-maturees-g-u\/","title":{"rendered":"Jakobsmuschel und getr\u00fcffeltes Pastinaken P\u00fcree mit huile d\u2019olive d\u2018Aix-en-Provence \u2013 olives matur\u00e9es g.U."},"content":{"rendered":"

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

Vorbereitung: 20 Minuten
\nKochen: 25 Minuten<\/p>\n

Zutaten f\u00fcr 4 Personen<\/p>\n

    \n
  • 12 Jakobsmuschel Nuss<\/li>\n
  • 2 Essl\u00f6ffel huile d\u2019olive d\u2018Aix-en-Provence \u2013 olives matur\u00e9es g.U.<\/li>\n
  • 1 kleine St\u00fccke Butter<\/li>\n
  • \u00bd Teel\u00f6ffel Ingwer<\/li>\n
  • \u00bd Teel\u00f6ffel Kardamom<\/li>\n
  • Himalaya Salz<\/li>\n
  • Sichuan Pfeffer<\/li>\n<\/ul>\n

    F\u00fcr das P\u00fcree:<\/p>\n

      \n
    • 1 kg Pastinaken<\/li>\n
    • 50 cl Milch<\/li>\n
    • 3 Essl\u00f6ffel huile d\u2019olive d\u2018Aix-en-Provence \u2013 olives matur\u00e9es g.U.<\/li>\n
    • 50 g zerbrochene Tr\u00fcffel<\/li>\n
    • Salz, Pfeffer<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      Bereiten Sie die Jakobsmuscheln vor: Oliven\u00f6l, Ingwer und Kardamom miteinander vermischen. Diese Marinade \u00fcber die Jakobsmuscheln gie\u00dfen, mit Salz und Pfeffer w\u00fcrzen und beiseitestellen.<\/p>\n

      Die Pastinaken waschen, sch\u00e4len und in Scheiben schneiden. In einem Topf die Pastinaken in gesalzene milch kochen. Wenn die Pastinaken gekocht sind, p\u00fcrieren Sie sie unter Zugabe von Oliven\u00f6l und w\u00fcrzen Sie sie mit den zerbrochenen Tr\u00fcffeln. Warmhalten.<\/p>\n

      Erhitzen Sie die Butter in einer Pfanne, kochen Sie die Jakobsmuscheln bei starker Hitze (ohne Marinade) auf jeder Seite (die Kochzeit muss entsprechend ihrer Gr\u00f6\u00dfe angepasst werden, achten Sie darauf, sie nicht zu lange zu kochen). Auf einem Teller servieren, zuerst den Pastinaken P\u00fcree, dann 3 Jakobsmuschel N\u00fcssen pro Person, mit Sichuan-Pfeffer und Himalaya-Salz bestreuen.<\/p>\n

      Oliven\u00f6l:
      \n<\/strong><\/p>\n

      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.<\/p>\n

      Sie 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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