{"id":3453,"date":"2022-03-09T13:41:04","date_gmt":"2022-03-09T13:41:04","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=3453"},"modified":"2022-03-09T15:55:48","modified_gmt":"2022-03-09T15:55:48","slug":"mit-thunfisch-und-kapern-gefuellte-chilischoten-in-olio-extravergine-doliva-dop-terre-di-siena","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2022\/03\/09\/mit-thunfisch-und-kapern-gefuellte-chilischoten-in-olio-extravergine-doliva-dop-terre-di-siena\/","title":{"rendered":"Mit Thunfisch und Kapern gef\u00fcllte Chilischoten in Olio Extravergine d’Oliva DOP Terre di Siena"},"content":{"rendered":"
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Zutaten<\/strong>:
\n500 g runde scharfe Chilischoten
\n20 g in \u00d6l eingelegte Sardellen
\n20 g in Essig eingelegte Kapern
\n100 g in \u00d6l eingelegter, abgetropfter Thunfisch
\nOlio Extravergine d\u2019Oliva DOP Terre di Siena
\n250 g Wei\u00dfweinessig 250 g
\n250 g Wei\u00dfwein
\n2 Lorbeerbl\u00e4tter
\n9 schwarze Pfefferk\u00f6rner
\n1 Teel\u00f6ffel Oregano
\n3 Wacholderbeeren
\n3 Gew\u00fcrznelken
\nSalz n. B.<\/p>\n<\/div>

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Zubereitung<\/strong>:
\nDie Chilischoten abwaschen, den oberen Teil abschneiden und das Fruchtfleisch und die Samen entfernen. In der Zwischenzeit den Wei\u00dfwein und Essig in einen kleinen Topf geben, Gew\u00fcrze und Kr\u00e4uter hinzuf\u00fcgen, mit Salz abschmecken, zum Kochen bringen und die Chilischoten 3-4 Minuten kochen.
\nDie Schoten mit der abgeschnittenen Seite nach unten auf ein K\u00fcchentuch geben und 4-5 Stunden (oder die ganze Nacht) abtropfen lassen.
\nZubereitung der F\u00fcllung: Den Thunfisch abgie\u00dfen, Sardellen und Kapern grob zerhacken und das Ganze in den Mixer geben und so lange verr\u00fchren, bis ein glattes Gemisch entsteht.
\nUnter Verwendung eines L\u00f6ffels oder Spritzbeutels die Chilischoten f\u00fcllen und mit der nach oben zeigender F\u00fcllung vorsichtig in ein sterilisiertes Glas legen.
\nDie Chilischoten mit Olio Extravergine d\u2019Oliva DOP Terre di Siena \u00fcbergie\u00dfen, das Glas schlie\u00dfen und das Vakuum bilden. Die mit Thunfisch und Kapern gef\u00fcllten Chilischoten in Olio Extravergine d\u2019Oliva DOP Terre di Siena k\u00f6nnen bis zu 3 Monaten aufbewahrt werden.<\/p>\n<\/div>

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