{"id":2754,"date":"2015-12-20T18:04:59","date_gmt":"2015-12-20T17:04:59","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=2754"},"modified":"2023-02-05T20:57:51","modified_gmt":"2023-02-05T19:57:51","slug":"salsa-juvert","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/salsa-juvert\/","title":{"rendered":"Salsa Juvert"},"content":{"rendered":"<p>(katalanischer Pesto)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>25g altes Brot (1 dicke Scheibe)<\/li>\n<li>ein Bund frische Petersilie<\/li>\n<li>eine kleine Hand voll frischer Oregano<\/li>\n<li>eine kleine Hand voll frische Pfefferminze<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>25g gemahlene Haseln\u00fcsse<\/li>\n<li>25g Waln\u00fcsse ohne Schale<\/li>\n<li>1dl Oliven\u00f6l<\/li>\n<li>1 Essl\u00f6ffel Weissweinessig<\/li>\n<li>1 gekochtes Eigelb<\/li>\n<li>1 Teel\u00f6ffel fl\u00fcssiger Honig<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><\/p>\n<ul>\n<li>Brotscheibe entrinden, in W\u00fcrfel schneiden und in der Bratpfanne ohne \u00d6l nur leicht braun r\u00f6sten und dann zerstossen.<\/li>\n<li>Knoblauchzehe klein hacken.<\/li>\n<li>Waln\u00fcsse im M\u00f6rser sehr klein machen.<\/li>\n<li>Brot und beide N\u00fcsse in eine Sch\u00fcssel geben zusammen mit Knoblauch, gekochtem Eigelb, Honig, Essig und \u00d6l. Mit einem grossen L\u00f6ffel gut mischen. Soviel \u00d6l zugeben, bis die Masse gen\u00fcgend fl\u00fcssig ist.<\/li>\n<li>12 Stunden im K\u00fchlschrank ziehen lassen.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ul>\n<li>Die gr\u00fcnen Kr\u00e4uter klein hacken und mit der vorbereiteten Masse mit dem Stabmixer zum Pesto verarbeiten. Dabei mit Salz und Pfeffer abschmecken. Ggf. mit etwas Wasser die gew\u00fcnschte Viskosit\u00e4t einstellen.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Die Sauce ist \u00e4hnlich wie ein italienischer Pesto. Sie kann also z.B. auch zu Teigwaren verwendet werden, die ja so gar nicht spanisch sind. Oder eben als W\u00fcrzsauce zu Kartoffeln, Fleisch oder Fisch.<\/li>\n<li>Die junge Bodega Trossos von Toni Coca ist mir bei meinen Priorat-Reisen besonders durch architektonische Modernit\u00e4t aufgefallen. So sind auch die Weine und die Strategie, zu den besten des Priorats aufzusteigen. Uralte Rebst\u00f6cke bilden eine gute Grundlage.<\/li>\n<li>Trossos Rotweine sind in aufsteigender Reihenfolge:\n<ul>\n<li>Le petit de la casa<\/li>\n<li>Lo Mon<\/li>\n<li>Pam de Nas<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 38px;\" width=\"885\">\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">Lo Mon<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Priorat (Catalunya)<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Bodegas Trossos del Priorat<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">60% Garnacha, 15% Cari\u00f1ena (Sams\u00f3) und je 10% Cabernet Sauvignon und Syrah<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.trossosdelpriorat.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.trossosdelpriorat.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/lo-mon\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2755 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos-208x300.jpg\" alt=\"\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos-768x1109.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos-709x1024.jpg 709w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos-900x1299.jpg 900w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/12\/Lo-Mon-Trossos.jpg 1602w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(katalanischer Pesto) Zutaten 25g altes Brot (1 dicke Scheibe) ein Bund frische Petersilie eine kleine Hand voll frischer Oregano eine kleine Hand voll frische Pfefferminze 1 Knoblauchzehe 25g gemahlene Haseln\u00fcsse<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/salsa-juvert\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Salsa Juvert<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":2756,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-2754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-saucen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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