{"id":7378,"date":"2020-08-01T17:53:23","date_gmt":"2020-08-01T15:53:23","guid":{"rendered":"https:\/\/pestofresco.eu\/frisches-pesto-capponadda\/"},"modified":"2025-02-19T10:28:19","modified_gmt":"2025-02-19T09:28:19","slug":"frisches-pesto-capponadda","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/de\/frisches-pesto-capponadda\/","title":{"rendered":"Frisches Pesto Capponadda"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><br\/>Ein Gericht der alten ligurischen Meeresfr\u00fcchte-Tradition, das mit unserem Pesto Fresco Genovese neu interpretiert wurde: das ist die Capponadda, die Chefkoch Gianluca Cellerino f\u00fcr uns neu interpretiert hat. Frisch, duftend und sehr schmackhaft, ist die Capponadda ideal, um sie im Sommer als Einzelgericht zu essen.<br\/>Eine Delikatesse, die Sie sich nicht entgehen lassen sollten. Hier sind einige historische Anmerkungen und unser Rezept. <\/h2>\n\n<p class=\"wp-block-paragraph\"><br\/>Diesen Monat hat <strong>der K\u00fcchenchef Gianluca Cellerino<\/strong> vom Ristocaff\u00e8 Il Ponte di Toirano f\u00fcr die Freunde unseres Blogs ein Gericht neu interpretiert, das unglaublich reich an Geschmack und Geschichte ist: die <strong>Capponadda<\/strong>, die er mit <strong>Pesto Fresco Genovese<\/strong> verfeinert hat. Die Capponadda ist ein<strong>geselliges ligurisches Gericht<\/strong>, das wegen seiner <strong>einfachen Zubereitung<\/strong> auf den Fischerbooten entstand und dann auch in einer f\u00fcr unsere K\u00fcche typischen Version f\u00fcr zu Hause abgelehnt wurde, um Reste zu verwerten,<\/p>\n\n<h3 class=\"wp-block-heading\">Kommen wir nun zum Rezept f\u00fcr Capponadda mit frischem Genueser Pesto: hier sind die Zutaten f\u00fcr 4 Personen<\/h3>\n\n<ul class=\"wp-block-list\"><li>1 80g-Glas Pesto Fresco Genovese<\/li><li>4 Seemannskekse<\/li><li>4 mittelgro\u00dfe Ochsenherztomaten<\/li><li>8 gesalzene Anchovis<\/li><li>10 gesalzene Kapern<\/li><li>100 g Thunfisch in \u00d6l<\/li><li>EVO \u00d6l, Wasser, Essig und Salz nach Geschmack<\/li><li>2 Messerspitzen Oregano<\/li><li>Eine halbe rosa Zwiebel von Verezzi<\/li><li>4 hartgekochte Eier<\/li><li>1 Knoblauchzehe<\/li><li>Taggiasca-Oliven nach Geschmack<\/li><li>Ein paar Bl\u00e4tter Basilico Genovese DOP<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\">Frisches Pesto Capponadda: Verfahren<\/h3>\n\n<ul class=\"wp-block-list\"><li>Reiben Sie die Seemannskekse mit der gesch\u00e4lten Knoblauchzehe ein<\/li><li>Weichen Sie die Kekse in Wasser und etwas Essig ein (dosieren Sie die Menge an Essig nach Ihrem pers\u00f6nlichen Geschmack). Sobald sie weich sind, zerkleinern Sie sie und legen sie auf den Boden einer gro\u00dfen Sch\u00fcssel.<\/li><li>Die Tomaten grob hacken und sofort \u00fcber die zerbrochenen Matrosenkekse geben, damit sie ihre Gem\u00fcsefl\u00fcssigkeit verlieren und das Brot aromatisieren<\/li><li>Schneiden Sie die Verezzi rosa Zwiebel und mischen Sie sie mit den Tomaten<\/li><li>Kapern und Sardellen, beides entsalzt und abgesp\u00fclt, und Thunfisch in \u00d6l hinzuf\u00fcgen<\/li><li>Mit EVO-\u00d6l betr\u00e4ufeln und Salz und Oregano hinzuf\u00fcgen<\/li><li>Lassen Sie alles f\u00fcr ein paar Stunden im K\u00fchlschrank ruhen.<\/li><li>Vor dem Servieren von unten nach oben umr\u00fchren<\/li><li>Nachdem jeder Gast bedient wurde, garnieren Sie jeden Teller mit einem hartgekochten Ei und geben Sie zum Schluss gro\u00dfz\u00fcgig ein paar Tropfen Pesto Fresco Genovese aus unserem Handwerkslabor Frasca e Nassa di Loano dar\u00fcber.<\/li><\/ul>\n\n<p class=\"wp-block-paragraph\"><br\/>Genie\u00dfen Sie Ihre Mahlzeit, und<strong> wenn Sie unser Pesto Fresco Genovese kaufen m\u00f6chten<\/strong>, das nach <strong>ligurischer Tradition<\/strong> aus den <strong>besten Rohstoffen<\/strong> hergestellt wird,<a href=\"https:\/\/pestofresco.eu\/de\/shop\/\">klicken Sie hier.<\/a> <br\/><strong>Pesto Fresco erreicht Sie, wo immer Sie sind!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein Gericht der alten ligurischen Meeresfr\u00fcchte-Tradition, das mit unserem Pesto Fresco Genovese neu interpretiert wurde: das ist die Capponadda, die Chefkoch Gianluca Cellerino f\u00fcr uns neu interpretiert hat. Frisch, duftend und sehr schmackhaft, ist die Capponadda ideal, um sie im Sommer als Einzelgericht zu essen.Eine Delikatesse, die Sie sich nicht entgehen lassen sollten. Hier sind&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[535],"tags":[1227,547,544,1202,578,844,561],"class_list":["post-7378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nicht-kategorisiert","tag-capponadda-de","tag-frisches-genueser-pesto","tag-frisches-pesto","tag-gianluca-cellerino-de","tag-holen-und-gatter","tag-il-ponte-ristocaffe-de","tag-pesto-genovese-de"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Un piatto dell\u2019antica tradizione marinaresca ligure rivisitato con l\u2019utilizzo del nostro Pesto Fresco Genovese: questa \u00e8 la nostra Capponadda!\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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