{"id":33629,"date":"2026-06-11T14:43:34","date_gmt":"2026-06-11T12:43:34","guid":{"rendered":"https:\/\/ligurealassio.it\/?p=33629"},"modified":"2026-06-13T17:14:30","modified_gmt":"2026-06-13T15:14:30","slug":"die-signature-jakobsmuschel","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/de\/die-signature-jakobsmuschel\/","title":{"rendered":"DIE SIGNATURE-JAKOBSMUSCHEL"},"content":{"rendered":"<h3 style=\"text-align: center;\">Kurz angebratene Jakobsmuscheln auf ger\u00f6steter Brotcreme,<br \/>\nAnchovis und Tropea-Zwiebelbl\u00fctenbl\u00e4tter<\/h3>\n<p>&nbsp;<\/p>\n<p><span tabindex=\"0\" role=\"button\" data-url=\"ca:\/\/s?q=Zubereitungszeit_20_Minuten\">Zubereitungszeit: 20 Minuten<\/span><br \/>\n<span tabindex=\"0\" role=\"button\" data-url=\"ca:\/\/s?q=Kochzeit_10_Minuten\">Kochzeit: 10 Minuten<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><strong>Zutaten f\u00fcr 2 Personen<\/strong><\/h5>\n<ul role=\"list\">\n<li>4 Jakobsmuscheln (nur die wei\u00dfe Nuss)<\/li>\n<li>4 gesalzene Anchovisfilets<\/li>\n<li>\u00bd Lauch<\/li>\n<li>1 Tropea\u2011Zwiebel<\/li>\n<li>150 g altbackenes Brot<\/li>\n<li>Gem\u00fcsebr\u00fche, q.s.<\/li>\n<li>Natives Oliven\u00f6l extra, q.s.<\/li>\n<\/ul>\n<div><\/div>\n<h5><strong>Zubereitung<\/strong><\/h5>\n<ul>\n<li><strong>Anchovis entsalzen:<\/strong><br \/>\nDie Filets unter flie\u00dfendem Wasser absp\u00fclen und vorsichtig trocken tupfen.<\/li>\n<li><strong>Brotcreme zubereiten:<\/strong> Den Lauch fein schneiden und in etwas \u00d6l anschwitzen. Das ger\u00f6stete Brot in St\u00fccken zugeben und kurz mitr\u00f6sten. Mit Br\u00fche bedecken und 5 Minuten k\u00f6cheln lassen. Mixen und durch ein feines Sieb passieren, bis eine glatte Creme entsteht.<\/li>\n<li><strong>Tropea\u2011Zwiebel vorbereiten:<\/strong> Die Zwiebel in Bl\u00fctenbl\u00e4tter teilen und 5 Minuten in einer Mischung aus 50 % Wasser und 50 % Essig kochen. Abgie\u00dfen und in Eiswasser abschrecken, damit Farbe und Biss erhalten bleiben.<\/li>\n<li><strong>Jakobsmuscheln anbraten:<\/strong> Die Muscheln s\u00e4ubern und in einer sehr hei\u00dfen Pfanne mit etwas \u00d6l etwa 3 Minuten kurz anbraten, bis sie goldbraun sind.<\/li>\n<li><strong>Anrichten:<\/strong> Die Brotcreme auf dem Teller verteilen, die Jakobsmuscheln daraufsetzen, jede mit einem Anchovisfilet belegen und mit <strong>Tropea\u2011Zwiebelbl\u00fctenbl\u00e4ttern<\/strong> vollenden. Mit einem Hauch Oliven\u00f6l abrunden.<\/li>\n<\/ul>\n<h5><strong>Abschlussnote<\/strong><\/h5>\n<p>Ein Gericht, das aus Versuchen, Intuition und gemeinsam arbeitenden H\u00e4nden entstanden ist. Die Handschrift unseres K\u00fcchenteams unter der Leitung von Chef Vincenzo Pisana \u2014 gedacht, um zu \u00fcberraschen, mit echter Sorgfalt zubereitet.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Das <strong>Ligure Blue Restaurant<\/strong> hei\u00dft alle willkommen, die uns entdecken m\u00f6chten, <span tabindex=\"0\" role=\"button\" data-url=\"ca:\/\/s?q=auch_nur_f%C3%BCr_einen_einzigen_Besuch_zum_Essen\">auch nur f\u00fcr einen einzigen Besuch zum Essen<\/span><\/p>\n<p style=\"text-align: center;\">Passeggiata Dino Grollero 25 &#8211; 17021 Alassio<br \/>\nTel. +39 0182 640653 &#8211; <a href=\"mailto:info@ligurealassio.it\">info@ligurealassio.it<\/a> &#8211; <a href=\"https:\/\/ligurealassio.it\/de\/\">https:\/\/ligurealassio.it<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kurz angebratene Jakobsmuscheln auf ger\u00f6steter Brotcreme, Anchovis und Tropea-Zwiebelbl\u00fctenbl\u00e4tter &nbsp; Zubereitungszeit: 20 Minuten Kochzeit: 10 Minuten &nbsp; Zutaten f\u00fcr 2 Personen 4 Jakobsmuscheln (nur die wei\u00dfe Nuss) 4 gesalzene Anchovisfilets \u00bd Lauch 1 Tropea\u2011Zwiebel 150 g altbackenes Brot Gem\u00fcsebr\u00fche, q.s. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33630,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1761,1747],"tags":[3734,3722,3723,3735,1808,3724,3736],"class_list":["post-33629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kueche-und-umgebung","category-magazine-de","tag-chefs-tipp","tag-consigli-dello-chef","tag-creazioni-gourmet","tag-feinschmecker-kreationen","tag-gourmetrestaurant","tag-ricette-gourmet","tag-signature-gerichte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DIE SIGNATURE-JAKOBSMUSCHEL - Hotel Ligure<\/title>\n<meta name=\"description\" content=\"Hotel Ligure &amp; Ligure Blue Restaurant: Kurz angebratene Jakobsmuscheln auf ger\u00f6steter Brotcreme, Anchovis und Tropea\u2011Zwiebelbl\u00fctenbl\u00e4ttern\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ligurealassio.it\/de\/die-signature-jakobsmuschel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DIE SIGNATURE-JAKOBSMUSCHEL - 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