Italien (f\u00fcr 4 Personen)<\/p>\n\n\n\n
Zutaten:<\/p>\n\n\n\n
\n
- \n
- 600…700g Spaghetti<\/li>\n\n\n\n
- 500g Vongole (Venusmuscheln, mit Schale)<\/li>\n\n\n\n
- 400g Cherry Tomaten<\/span><\/li>\n\n\n\n
- 2…4 Stengel Stangensellerie (ca. 200g)<\/li>\n\n\n\n
- Oliven\u00f6l<\/li>\n\n\n\n
- 2 Peperoncini<\/li>\n\n\n\n
- Salz<\/li>\n\n\n\n
- Pfeffer<\/li>\n\n\n\n
- Paprika-Pulver<\/li>\n\n\n\n
- 2dl Weisswein<\/li>\n\n\n\n
- 1 Knoblauchzehe<\/li>\n\n\n\n
- 1 Zwiebel<\/li>\n\n\n\n
- Frische Petersilie<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
Vorbereitung:<\/p>\n\n\n\n
\n- \n
- Vongole unter fliessendem Wasser waschen, abtropfen (stark ge\u00f6ffnete wegwerfen)<\/li>\n\n\n\n
- Cherry Tomaten halbieren<\/li>\n\n\n\n
- Stangensellerie klein schneiden<\/li>\n\n\n\n
- Peperoncini l\u00e4ngs halbieren und je nach Sch\u00e4rfe-Wunsch einen Teil der sehr scharfen Kerne entfernen. Klein schneiden.<\/li>\n\n\n\n
- Zwiebel und Knoblauch klein schneiden<\/li>\n\n\n\n
- Petersilie klein hacken<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
Zubereitung:<\/p>\n\n\n\n
\n- \n
- \u00d6l in Bratpfanne erhitzen und Vongole beif\u00fcgen und kurz d\u00fcnsten bis alle Muscheln offen sind. Achtung: Deckel drauf, es spritzt am Anfang!<\/li>\n\n\n\n
- Zwiebeln und Knoblauch beif\u00fcgen und mitd\u00fcnsten bis die Zwiebeln glasig sind, mit Paprika w\u00fcrzen<\/li>\n\n\n\n
- Mit Weisswein abl\u00f6schen<\/li>\n\n\n\n
- Halbierte Cherry Tomaten beif\u00fcgen auf kleiner Hitze ca. 5 Minuten mitd\u00fcnsten<\/li>\n\n\n\n
- Sellerie und Peperoncini beif\u00fcgen und weiter k\u00f6cheln lassen (ca. 10 Minuten).<\/li>\n\n\n\n
- Wenn die Tomaten gen\u00fcgend zerfallen sind und sie Haut sich gel\u00f6st hat, mit Pfeffer und Salz w\u00fcrzen, und fertig ist die Sauce<\/li>\n\n\n\n
- Parallel dazu die Spaghetti in grosser Pfanne kochen bis sie \u201eal dente\u201c sind.<\/li>\n\n\n\n
- Am Schluss Spaghetti in grosser Schale anrichten und mit der Vongole Sauce und der Petersilie gut vermischen<\/li>\n\n\n\n
- Im 80\u00b0C erw\u00e4rmten Ofen ca. 5 Minuten setzen und heiss werden lassen.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
Tipp:<\/p>\n\n\n\n
\n- \n
- Die Spahgetti lieber zu hart als zu weich kochen. Sie werden am Schluss im Ofen mit der Sauce noch etwas weicher. Auf keinen Fall K\u00e4se streuen \u00fcber Vongole Spaghetti!<\/li>\n\n\n\n
- Die Sauce mit den Vongole sorgf\u00e4ltig r\u00fchren, damit nicht zu viele Muscheln zu den Schalen rausfallen.<\/li>\n\n\n\n
- Als Zugabe hier noch 4 Miesmuscheln obenauf. Vorher kurz im Wasser aufkochen.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n\nPDF Rezept zum ausdrucken<\/a><\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\n
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<\/a><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"Das Muschel-Pasta-Festival: diesmal mit Vongole und Cozze Spaghetti Vongole Italien (f\u00fcr 4 Personen) Zutaten: Vorbereitung: Zubereitung: Tipp:<\/p>\n","protected":false},"author":1,"featured_media":10001,"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":[82],"tags":[],"class_list":["post-9998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte-aus-aller-welt"],"yoast_head":"\n
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