{"id":7217,"date":"2022-10-11T16:59:11","date_gmt":"2022-10-11T16:59:11","guid":{"rendered":"https:\/\/soulfoodie.de\/?p=7217"},"modified":"2022-10-13T14:48:03","modified_gmt":"2022-10-13T14:48:03","slug":"ligurische-corzetti","status":"publish","type":"post","link":"https:\/\/soulfoodie.de\/ligurische-corzetti\/","title":{"rendered":"Ligurische Corzetti"},"content":{"rendered":"\n<p>Ihr liebt Nudeln und wollt einmal eine besonders \u00e4sthetische Pasta machen? Dann seid Ihr hier richtig. Die <em>Corzetti<\/em>-M\u00fcnznudeln aus Ligurien sehen nicht nur zum Anbei\u00dfen aus. Sie schmecken auch richtig gut!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h.jpg\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" data-attachment-id=\"7253\" data-permalink=\"https:\/\/soulfoodie.de\/ligurische-corzetti\/52420992124_be_h\/\" data-orig-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h.jpg\" data-orig-size=\"1600,1067\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"52420992124_be_h\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-300x200.jpg\" data-large-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-1024x683.jpg\" src=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-1024x683.jpg\" alt=\"\" class=\"wp-image-7253\" srcset=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-1024x683.jpg 1024w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-300x200.jpg 300w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-768x512.jpg 768w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-1536x1024.jpg 1536w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h-600x400.jpg 600w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420992124_be_h.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption>Hier seht Ihr ligurische Corzetti, geadelt mit dem Soulfoodie-Stempel. Etwas besseres kann einer Nudel wohl kaum passieren! .-) <\/figcaption><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Corzetti-Stempel<\/h2>\n\n\n\n<p>Die M\u00fcnznudel Corzetti oder Croxetti ist eine Pasta aus der K\u00fcche <a href=\"https:\/\/de.wikipedia.org\/wiki\/Ligurien\" target=\"_blank\" rel=\"noreferrer noopener\">Liguriens<\/a>. Sie wird mit Musterstempeln gepr\u00e4gt, die ein wenig an die altdeutschen Backmodeln f\u00fcr Springerle-Geb\u00e4ck erinnern. Unterschiedliche Stempel dienen dabei sowohl zum Ausstechen der runden Form als auch im Anschluss zum Pr\u00e4gen der Muster. Die Muster werden meist von beiden Seiten gepr\u00e4gt. Der Durchmesser ist vier bis f\u00fcnf Zentimeter.<\/p>\n\n\n\n<p>Corzetti-Stempel gibt es <a href=\"https:\/\/www.marcato.it\/de\/produkt\/zubehorteile\/corzetti\" target=\"_blank\" rel=\"noreferrer noopener\">maschinell CNC-gefr\u00e4st<\/a> oder auch tradionell, in Handarbeit geschnitzt. Klassisch werden sie aus Olivenholz oder Birnbaumholz hergestellt. Buche und Rotbuche taugen aber \u00e4hnlich gut. Hier seht Ihr, wie sogar aus Birke ein rustikaler Stempel entsteht:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Wild Wintercress Corzetti\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/dbOitWI5jgw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Fr\u00fcher wurde auf der einen Seite das Familienwappen oder ein anderes regionales Wappen verwendet. Heute sieht man Lilienmuster, Kreuze oder sch\u00f6ne Ornamente. Die R\u00fcckseite tr\u00e4gt dagegen ein schlichteres Muster, zum Beispiel eine einfache Spirale. <\/p>\n\n\n\n<p>Wenn Ihr Euch einmal selber einen Stempel schnitzen wollt, dann holt im Bauhaus Buche-Rundmaterial (1 m, 5 cm Durchmesser). Die notwendigen <a href=\"https:\/\/www.amazon.de\/Holz-Schnitzwerkzeug-Profis-Anf\u00e4nger-Schleifsteine-Hawerk\/dp\/B073XSJMK5\" target=\"_blank\" rel=\"noreferrer noopener\">Schnitzmesser<\/a> gibt es f\u00fcr schlankes Geld bei Amazon, und ruckzuck sind ganz wunderbare Weihnachtsgeschenke fertig.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><a href=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h.jpg\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7242\" data-permalink=\"https:\/\/soulfoodie.de\/ligurische-corzetti\/52420692046_d1e5ec02e1_h\/\" data-orig-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h.jpg\" data-orig-size=\"1600,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"52420692046_d1e5ec02e1_h\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-300x300.jpg\" data-large-file=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-1024x1024.jpg\" src=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-1024x1024.jpg\" alt=\"\" class=\"wp-image-7242\" width=\"328\" height=\"328\" srcset=\"https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-1024x1024.jpg 1024w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-300x300.jpg 300w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-150x150.jpg 150w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-768x768.jpg 768w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-1536x1536.jpg 1536w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-75x75.jpg 75w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-600x600.jpg 600w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h-500x500.jpg 500w, https:\/\/soulfoodie.de\/wp-content\/uploads\/2022\/10\/52420692046_d1e5ec02e1_h.jpg 1600w\" sizes=\"(max-width: 328px) 100vw, 328px\" \/><\/a><figcaption>Wie w\u00e4re es mit einem Hahn als Pr\u00e4gemuster? Mit ein bisschen \u00dcbung ist solch ein Stempel in 30 Minuten fertig.<\/figcaption><\/figure><\/div>\n\n\n<p>Zum \u00dcbertragen der Vorlage auf das Holz kann man praktischerweise sehr gut das Handy nutzen. <a href=\"https:\/\/fotopraxis.net\/2022\/09\/19\/smart-photo-hacks-03\/\" target=\"_blank\" rel=\"noreferrer noopener\">HIER<\/a> seht Ihr, wie das funktioniert.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Corzetti-Teig<\/h2>\n\n\n\n<p>Ganz klassisch wird der Pastateig f\u00fcr die M\u00fcnznudeln aus Semola, Wasser und Salz geknetet, aber es gibt auch Rezepte mit Eigelb oder Vollei. Auch wird \u00f6fters mal gerne ein Teil des Wassers durch Wei\u00dfwein ersetzt. Wichtig ist, dass der Teig eher trocken ist, damit sich das gepr\u00e4gte Muster gut h\u00e4lt. Eine Hydration von 40% ist eine gute Ausgangsbasis.<\/p>\n\n\n\n<p><em>Einschub Nudelmathematik: Wenn man 50 g Wasser und 100 g Mehl nimmt, welche Hydration ergibt das dann? Ihr sagt 33%? Mathematisch macht das Sinn, aber B\u00e4cker sind keine Mathematiker. Im Beispiel ergibt sich (50 g \/ 100 g) x 100 = 50% Hydration. Man rechnet also nicht mit den Anteilen am finalen Teig, sondern einfach immer nur mit dem Verh\u00e4ltnis Wasser zu Mehl.<\/em><\/p>\n\n\n\n<p>Und wie d\u00fcnn sollte der Teig sein? Firma Marcato spricht von Stellung Zwei bei der Nudelmaschine, was einer Dicke von 3,5 mm entspricht. Mir pers\u00f6nlich ist das noch zu dick. Ich rolle den Teig lieber mit der Hand aus und mache ihn etwas d\u00fcnner. Das Mundgef\u00fchl ist dann einfach sch\u00f6ner. <\/p>\n\n\n\n<p>Wenn Ihr mit dem Nudelholz ausrollt, dann stimmt die Dicke genau dann, wenn die Lust verloren geht, <em>noch<\/em> d\u00fcnner auszurollen. \ud83d\ude42<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Corzetti-Saucen<\/h2>\n\n\n\n<p>Zu den Corzetti isst man eher schlichte Saucen, die der sch\u00f6nen Nudel die B\u00fchne lassen. Ein einfaches, leicht mit Nudelwasser verd\u00fcnntes Pesto passt ebenso wie Salbeibl\u00e4tter in Butterschmalz. Tomatensauce, Ragu und \u00e4hnliche Geschichten sind au\u00dfen vor. <\/p>\n\n\n\n<p>Unten findet Ihr drei schnelle Saucen, die in Ligurien zu den Corzetti gereicht werden. Gutes Gelingen und guten Appetit! <\/p>\n\n\n\n<p><em>&#8212; soulfoodie, Oktober 2022<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-7223\" class=\"wprm-recipe-container\" data-recipe-id=\"7223\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-compact-soul-foodie\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\t<a href=\"https:\/\/soulfoodie.de\/wprm_print\/majoranbutter\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7223\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">PRINT<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Majoranbutter<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Inspiriert durch Youtube, die Pasta Grannies, Beitrag &quot;Corzetti&quot;.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Gericht: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Appetizer, Hauptgericht<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">K\u00fcche: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italien<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">chinesische nudelsuppe, Corzetti, Croxetti, Dan Dan Nudeln, italienische Gnocchi, Ligurien, M\u00fcnznudel, M\u00fcnznudeln, Pasta<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Portionen: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">; ideal passt das Gericht als Vorspeise Primo Piatto zu einer leichten Hauptspeise oder als leichte Hauptspeise zu einem Salat. Ich nehme dann Nudeln aus 180 g Mehl, das ergibt pro Person 130 g frische Nudeln (180 g Mehl + 75 g Wasser).<\/span><\/span><\/div>\n\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-7223-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7223\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zutaten<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oliven\u00f6l<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Butterschmalz oder Butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lauchzwiebel, in feinen Ringen<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Knobizehe, sehr fein aufgeschnitten<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Handvoll<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pinienkerne<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kleine Handvoll<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">frischer Majoran, abgezupft<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kleine Handvoll<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gehobelter Parmesan oder Pecorino oder etwas vom Majoran, f\u00fcr die Garnitur<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-7223-instructions-container wprm-block-text-normal\" data-recipe=\"7223\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zubereitung<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7223-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pfanne, \u00d6l und Butterschmalz erhitzen, Zwiebelringe und Knobi langsam und vorsichtig anschwitzen, Pinienkerne dazu, etwas Pastawasser dazu, H\u00e4lfte des Majorans dazu, abschmecken.\u00a0<\/span><\/div><\/li><li id=\"wprm-recipe-7223-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dann die Nudeln tropfnass in die Pfanne, gut schwenken. Servieren mit dem Rest Majoran und mit Parmesansp\u00e4nen.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<\/div><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div id=\"wprm-recipe-container-7229\" class=\"wprm-recipe-container\" data-recipe-id=\"7229\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-compact-soul-foodie\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\t<a href=\"https:\/\/soulfoodie.de\/wprm_print\/spinatsauce\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7229\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">PRINT<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Spinatsauce<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Inspiriert durch Youtube \/ SauceSandwich: Corzetti With Wild Wintercress.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Gericht: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Appetizer, Hauptgericht<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">K\u00fcche: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italien<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">Corzetti, Croxetti, Dan Dan Nudeln, Ligurien, M\u00fcnznudel, M\u00fcnznudeln, Pasta<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Portionen: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">; ideal passt das Gericht als Vorspeise Primo Piatto zu einer leichten Hauptspeise oder als leichte Hauptspeise zu einem Salat. Ich nehme dann Nudeln aus 180 g Mehl, das ergibt pro Person 130 g frische Nudeln (180 g Mehl + 75 g Wasser).<\/span><\/span><\/div>\n\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-7229-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7229\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zutaten<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Handvoll<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Semmelbr\u00f6sel (Paniermehl)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Butterschmalz<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Handvoll<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spinatbl\u00e4tter, Brennesselbl\u00e4tter oder Winterkresse<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oliven\u00f6l<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Knobizehen, sehr fein aufgeschnitten<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chiliflocken, nicht zu scharf<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">bspw. s\u00fc\u00dfe Pul-Biber-Flocken<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Prise<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salz, Pfeffer, Muskat<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-7229-instructions-container wprm-block-text-normal\" data-recipe=\"7229\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zubereitung<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7229-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Br\u00f6sel in etwas vom Butterschmalz Farbe nehmen lassen, zur Seite. <\/span><\/div><\/li><li id=\"wprm-recipe-7229-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Spinat einmal kurz aufkochen, in Eiswasser geben, dann ausdr\u00fccken, hacken, zur Seite.<\/span><\/div><\/li><li id=\"wprm-recipe-7229-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pfanne mit 4 EL \u00d6l und 1 TL Butterschmalz aufsetzen, Knobi anschwitzen, Chiliflocken dazu, Spinat dazu, abschmecken mit Pfeffer und wenig Salz. <\/span><\/div><\/li><li id=\"wprm-recipe-7229-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Parallel Pasta kochen, dann auch mehrfach etwas Pastawasser in die Pfanne geben, dann die Nudeln tropfnass gut in der Pfanne schwenken. Servieren bestreut mit den Br\u00f6seln und evtl. mit etwas fein gehobeltem Pecorino.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<\/div><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n<div id=\"wprm-recipe-container-7232\" class=\"wprm-recipe-container\" data-recipe-id=\"7232\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-compact-soul-foodie\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\t<a href=\"https:\/\/soulfoodie.de\/wprm_print\/walnusssauce\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 15px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7232\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">PRINT<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Walnusssauce<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Inspiriert durch LaCucinaItaliana \/ Simonetta Capotondo<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Gericht: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Appetizer, Hauptgericht<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">K\u00fcche: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italien<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">Corzetti, Croxetti, Ligurien, M\u00fcnznudel, M\u00fcnznudeln<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Portionen: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">; ideal passt das Gericht als Vorspeise Primo Piatto zu einer leichten Hauptspeise oder als leichte Hauptspeise zu einem Salat. Ich nehme dann Nudeln aus 180 g Mehl, das ergibt pro Person 130 g frische Nudeln (180 g Mehl + 75 g Wasser).<\/span><\/span><\/div>\n\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-7232-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7232\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zutaten<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Walln\u00fcsse<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parmesan, grob gerieben<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Prise<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salz und Pfeffer<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ricotta<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">EL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oliven\u00f6l<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Knobizehen, sehr fein aufgeschnitten<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-unit\">etwas<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">frischer Majoran und Parmesan als Garnitur<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-7232-instructions-container wprm-block-text-normal\" data-recipe=\"7232\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Zubereitung<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7232-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">N\u00fcsse m\u00f6rsern, dann mischen mit Parmesan, Salz, Pfeffer, Oliven\u00f6l und Ricotta. In einer Pfanne langsam das \u00d6l erhitzen, Knobi rein bis hellbraun, dann Hitze runter und Nusspaste dazu. <\/span><\/div><\/li><li id=\"wprm-recipe-7232-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Parallel die Nudeln kochen, etwas Pastawasser zur Sauce geben, dann die Nudeln tropfnass in die Sauce, gut schwenken, servieren mit Majoran und Parmesan on top.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>hr liebt Nudeln und wollt einmal eine besonders \u00e4sthetische Pasta machen? Dann seid Ihr hier richtig! Die Corzetti-M\u00fcnznudeln aus Ligurien sehen nicht nur zum Anbei\u00dfen aus. Sie schmecken auch richtig gut.<\/p>\n","protected":false},"author":1,"featured_media":7241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[74,73,164,68,161,557],"tags":[1467,1469,1489,1468,1490,635,1439],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ligurische Corzetti - Soul Foodie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soulfoodie.de\/ligurische-corzetti\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ligurische Corzetti - Soul Foodie\" \/>\n<meta property=\"og:description\" content=\"hr liebt Nudeln und wollt einmal eine besonders \u00e4sthetische Pasta machen? Dann seid Ihr hier richtig! Die Corzetti-M\u00fcnznudeln aus Ligurien sehen nicht nur zum Anbei\u00dfen aus. 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