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Grana Padano<\/span>Brot<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.22.2″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\nZutaten<\/h2>\n
[\/et_pb_text][et_pb_text admin_label=”Ingredienti List” _builder_version=”4.22.2″ _module_preset=”default” text_font=”||||||||” header_font=”Merriweather||||||||” header_4_font=”Merriweather||||||||” header_4_font_size=”23px” header_4_line_height=”36px” width=”87%” custom_padding=”|30px||||” locked=”off” global_colors_info=”{}”]<\/p>\n
1OO g Grana Padano
1\/2 wei\u00dfe Zwiebel
200 g K\u00fcrbis
natives Oliven\u00f6l extra
Salz
Pfeffer
1 Knoblauchzehe
1 Bund Wildbrokkoli
Chili
1 Salsiccia
aromatische Kr\u00e4uter (Salbei, Thymian) <\/h4>\nF\u00fcr die Focaccia:<\/strong><\/h4>\n
500 g Weizenmehl Type 550
300 g Wasser bei Raumtemperatur
5 g Trockenhefe
30 g natives Oliven\u00f6l Extra
eine Prise Salz
eine Prise Zucker<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Zubereitung der Focaccia<\/h1>\n
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STEP 1<\/p>\n
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Mehl sieben und in die Sch\u00fcssel einer K\u00fcchenmaschine geben. Die Bierhefe, die halbe Wassermenge und den Zucker hinzuf\u00fcgen und die R\u00fchrmaschine mit niedriger Geschwindigkeit starten. Sobald der Teig Form annimmt, das restliche Wasser in kleinen Mengen dazugeben und weiter bei niedriger Geschwindigkeit r\u00fchren. Zuletzt das Oliven\u00f6l und das Salz zum Teig geben und weiterr\u00fchren, bis eine weiche, glatte Teigmasse entsteht.<\/h4>\n
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STEP 2<\/p>\n
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Den Teig zugedeckt mindestens eine Stunde gehen lassen, bis sich das Volumen verdoppelt hat. Ein Backblech mit wenig Oliven\u00f6l einfetten und den Teig mit den H\u00e4nden darin ausbreiten.<\/h4>\n
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STEP 3<\/p>\n
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Mit etwas Oliven\u00f6l betr\u00e4ufeln, eine Prise Salz dar\u00fcberstreuen und im vorgeheizten Backofen 30 Minuten bei 200 \u00b0C backen.<\/h4>\n
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Zubereitung f\u00fcr die K\u00fcrbiscreme\u00a0<\/h1>\n
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STEP 4<\/p>\n
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F\u00fcr die K\u00fcrbiscreme die gehackte Zwiebel mit einem Essl\u00f6ffel Oliven\u00f6l in einer Pfanne anbraten, nach ein paar Minuten die K\u00fcrbisw\u00fcrfel und die Thymianbl\u00e4tter hinzuf\u00fcgen. Mit Salz und Pfeffer abschmecken und weich kochen. Dann zu einer Creme mixen.<\/h4>\n
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STEP 5<\/p>\n
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Den Wildbrokkoli putzen und grob schneiden. Das Oliven\u00f6l in einer Pfanne mit einer Knoblauchzehe erhitzen, den Wildbrokkoli und eine Prise Chili hinzuf\u00fcgen und etwa zwanzig Minuten garen. Mit Salz abschmecken.<\/h4>\n
In einer anderen Pfanne Oliven\u00f6l mit dem Salbei erhitzen. Die zerkleinerte Salsiccia hinzugeben und anbraten, bis sie knusprig ist.<\/h4>\n
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STEP 6<\/p>\n
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Die Focaccia mit K\u00fcrbiscreme, Wildbrokkoli, der knusprigen Salsiccia und dem gehobelten Grana Padano garnieren.<\/h4>\n
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Verwandte Rezepte<\/h2>\n
[\/et_pb_text][et_pb_code admin_label=”Code” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”]
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