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Grana Padano<\/span>Warmes Fingerfood<\/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_row column_structure=”1_4,1_4,1_4,1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||11px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Difficulty” _builder_version=”4.20.2″ _module_preset=”default” text_font=”MerriweatherItalic||on||||||” header_font=”MerriweatherItalic||||||||” custom_margin=”10px||||false|false” global_colors_info=”{}”]Chef Danilo Cortellini[\/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 disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.4″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” global_colors_info=”{}”]<\/p>\nSenza Lattosio<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”off|off|off” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|on” admin_label=”Persons” _builder_version=”4.19.5″ _module_preset=”default” text_font=”CheltenhamStd-LightItalic||on||||||” custom_margin=”10px||||false|false” disabled=”on” locked=”off” global_colors_info=”{}”]Senza Glutine[\/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 _builder_version=”4.19.4″ _module_preset=”default” custom_margin=”-29px|auto||auto||” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”0px||3px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Ich liebe Baci di Dama, ein kultiges Rezept aus dem Piemont, der Haselnussregion. Als ich vor einigen Jahren versuchte, unseren englischen Kunden zu erkl\u00e4ren, was sie sind, zogen einige die Augenbrauen hoch (verst\u00e4ndlicherweise, der Name ist seltsam), also rechtfertigte ich mich einfach damit, dass sie Italiens Antwort auf die franz\u00f6sischen Makronen sind. Gl\u00fccklicherweise haben sich die Dinge ge\u00e4ndert, und immer mehr Menschen haben sich an diese leckeren Kekse gew\u00f6hnt, so dass ich nicht widerstehen konnte, eine pikante Version mit Grana Padano DOP, dem kultigen K\u00e4se aus Norditalien, zu kreieren.
\nDiese schmackhaften H\u00e4ppchen sind die perfekte Erg\u00e4nzung zu einem Aperitif zu Hause, zum Beispiel mit einem guten Glas Prosecco DOC.
\n<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][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=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Zutaten<\/h2>\n
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F\u00fcr die Nudeln:<\/strong>
35 g geriebener Grana Padano
50 g Mehl, St\u00e4rke 00
50 g gehackte Mandeln
50 g weiche, ungesalzene Butter
15 ml Vollmilch
Salz und Pfeffer<\/h4>\nF\u00fcr die F\u00fcllung Grana Padano:<\/strong>
150 g Ricotta (oder Frischk\u00e4se)
50 g geriebener Grana Padano
20 g gehackte Pistazien (oder Ihre Lieblingswaln\u00fcsse)
Optional gehackte Kr\u00e4uter<\/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=”4.27.4″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Vorbereitung<\/h1>\n
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STEP 1<\/p>\n
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F\u00fcr den Teig das Mehl sieben und alle Zutaten gut vermischen, bis ein glatter Teig entsteht. Den Teig in Frischhaltefolie wickeln und 30 Minuten im K\u00fchlschrank ruhen lassen.<\/span><\/h4>\n
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STEP 2<\/p>\n
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Kugeln von je ca. 5 g (2 bis 3 cm Durchmesser) formen und auf das mit Backpapier ausgelegte Backblech legen. In der Zwischenzeit den Backofen auf 180\u00b0C vorheizen.<\/h4>\n
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STEP 3<\/p>\n
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Die Grana-Padano-Kekse etwa 7 bis 8 Minuten backen, bis sie goldbraun sind. Die Kekse abk\u00fchlen lassen und die F\u00fcllung vorbereiten.<\/h4>\n
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STEP 4<\/p>\n
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In einer Sch\u00fcssel den Frischk\u00e4se (oder Ricotta) mit dem geriebenen Grana Padano vermischen. Wenn die Creme zu trocken ist, die doppelte Menge Sahne hinzuf\u00fcgen (f\u00fcr mehr Geschmeidigkeit Schlagsahne verwenden). Abschmecken und nach Belieben gehackte Kr\u00e4uter wie Schnittlauch oder Dill unter die Mischung mischen. Die K\u00e4semischung in einen Spritzbeutel geben und die H\u00e4lfte der Baci di dama damit f\u00fcllen. Die anderen H\u00e4lften auflegen und leicht andr\u00fccken (sie sehen dann aus wie Kusslippen, daher der lustige Name). Mit der \u00fcbersch\u00fcssigen F\u00fcllung, die \u00fcber den Rand hinausgeht, die gehackten Pistazien anbringen und die Baci di dama leicht drehen.<\/h4>\n
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STEP 5<\/p>\n
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In eine Sch\u00fcssel geben und schon sind die Baci di dama al Grana Padano fertig zum Genie\u00dfen.<\/h4>\n
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Ratschl\u00e4ge des K\u00fcchenchefs<\/h3>\n
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Bereiten Sie die Kekse im Voraus zu und bewahren Sie sie in einem luftdichten Beh\u00e4lter auf. Die Kekse erst vor dem Servieren mit Frischk\u00e4se f\u00fcllen.<\/h4>\n
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Verwandte Rezepte <\/h2>\n
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