{"id":36341,"date":"2026-09-25T12:46:29","date_gmt":"2026-09-25T10:46:29","guid":{"rendered":"https:\/\/oliodellarocca.com\/?p=36341"},"modified":"2026-09-25T13:04:17","modified_gmt":"2026-09-25T11:04:17","slug":"sizilianische-rezepte-olivenoel-roh","status":"publish","type":"post","link":"https:\/\/oliodellarocca.com\/de\/sizilianische-rezepte-olivenoel-roh\/","title":{"rendered":"5 sizilianische Rezepte, um Oliven\u00f6l roh zu geniessen"},"content":{"rendered":"<p>Auf Sizilien versteckt man gutes Oliven\u00f6l selten in der Pfanne. Man giesst es roh, grossz\u00fcgig und ganz zum Schluss dar\u00fcber \u2013 damit man seine Fruchtigkeit und den pfeffrigen Abgang schmeckt. Hier sind f\u00fcnf einfache Gerichte von der Insel, bei denen das \u00d6l die Hauptrolle spielt. Alle Rezepte sind f\u00fcr vier Personen.<\/p>\n<h2>1. Pane cunzato \u2013 \u00abgew\u00fcrztes Brot\u00bb<\/h2>\n<p>Der klassische Imbiss Westsiziliens, besonders rund um Trapani und San Vito Lo Capo.<\/p>\n<ul>\n<li>1 grosses Landbrot (oder 4 dicke Scheiben Bauernbrot)<\/li>\n<li>4 reife Tomaten, in Scheiben<\/li>\n<li>8 Sardellenfilets in \u00d6l<\/li>\n<li>80 g Pecorino oder Caciocavallo, in Scheiben<\/li>\n<li>getrockneter Oregano, Meersalz, Pfeffer<\/li>\n<li>4\u20135 Essl\u00f6ffel natives Oliven\u00f6l extra<\/li>\n<\/ul>\n<p>Das Brot aufschneiden, beide Seiten grossz\u00fcgig mit Oliven\u00f6l betr\u00e4ufeln und mit Salz, Pfeffer und Oregano w\u00fcrzen. Mit Tomaten, Sardellen und K\u00e4se belegen, nochmals etwas \u00d6l dar\u00fcbergeben und das Brot einige Minuten zusammendr\u00fccken, bevor Sie es aufschneiden.<\/p>\n<h2>2. Orangen-Fenchel-Salat<\/h2>\n<p>Ein Wintersalat, der ein fruchtiges, pfeffriges \u00d6l zur Geltung bringt.<\/p>\n<ul>\n<li>3 Orangen (wenn m\u00f6glich Blutorangen)<\/li>\n<li>1 Fenchelknolle<\/li>\n<li>\u00bd rote Zwiebel<\/li>\n<li>eine Handvoll schwarze Oliven<\/li>\n<li>Meersalz, Pfeffer, 3 Essl\u00f6ffel natives Oliven\u00f6l extra<\/li>\n<\/ul>\n<p>Die Orangen mit dem Messer sch\u00e4len und in Scheiben schneiden. Fenchel und Zwiebel sehr fein hobeln. Alles mit den Oliven auf einer Platte anrichten, salzen, pfeffern und kurz vor dem Servieren das Oliven\u00f6l dar\u00fcbergiessen.<\/p>\n<h2>3. Pesto alla trapanese<\/h2>\n<p>Siziliens rohes Pesto mit Tomaten und Mandeln statt Pinienkernen \u2013 traditionell mit Busiate-Pasta serviert.<\/p>\n<ul>\n<li>400 g reife Cherrytomaten<\/li>\n<li>60 g gesch\u00e4lte Mandeln<\/li>\n<li>1 grosser Bund Basilikum<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>40 g geriebener Pecorino<\/li>\n<li>100 ml natives Oliven\u00f6l extra, Salz<\/li>\n<li>400 g Pasta (Busiate, Trofie oder Spaghetti)<\/li>\n<\/ul>\n<p>Die Mandeln in einer trockenen Pfanne leicht r\u00f6sten und mit dem Knoblauch und einer Prise Salz zerstossen. Basilikum und Tomaten dazugeben und grob p\u00fcrieren oder m\u00f6rsern. Pecorino und Oliven\u00f6l unterr\u00fchren. Mit der heissen, abgetropften Pasta vermischen \u2013 die Sauce wird nicht gekocht.<\/p>\n<h2>4. Salmoriglio<\/h2>\n<p>Eine Sauce aus Zitrone, \u00d6l und Oregano, die man auf gegrillten Fisch, Schwertfisch oder Fleisch streicht.<\/p>\n<ul>\n<li>100 ml natives Oliven\u00f6l extra<\/li>\n<li>Saft von 1 Zitrone<\/li>\n<li>1 Knoblauchzehe, fein gehackt<\/li>\n<li>1 Teel\u00f6ffel getrockneter Oregano, etwas gehackte Petersilie<\/li>\n<li>Salz, 2 Essl\u00f6ffel heisses Wasser<\/li>\n<\/ul>\n<p>Den Zitronensaft mit dem heissen Wasser und Salz verquirlen, dann das Oliven\u00f6l langsam einr\u00fchren, bis die Sauce bindet. Knoblauch, Oregano und Petersilie dazugeben. Fisch oder Fleisch direkt vom Grill damit bestreichen und den Rest separat servieren.<\/p>\n<h2>5. Insalata pantesca<\/h2>\n<p>Ein Sommersalat von der Insel Pantelleria \u2013 die Kartoffeln werden gekocht, die Sauce ist reines rohes \u00d6l.<\/p>\n<ul>\n<li>600 g festkochende Kartoffeln<\/li>\n<li>4 reife Tomaten<\/li>\n<li>1 rote Zwiebel<\/li>\n<li>2 Essl\u00f6ffel Kapern (abgesp\u00fclt)<\/li>\n<li>eine Handvoll schwarze oder gr\u00fcne Oliven<\/li>\n<li>getrockneter Oregano, Salz, 4 Essl\u00f6ffel natives Oliven\u00f6l extra<\/li>\n<\/ul>\n<p>Die Kartoffeln in der Schale kochen, sch\u00e4len und noch warm in St\u00fccke schneiden. Tomatenschnitze, Zwiebelringe, Kapern und Oliven dazugeben. Mit Salz und Oregano w\u00fcrzen, das Oliven\u00f6l dar\u00fcbergiessen und 15 Minuten ziehen lassen, damit die Kartoffeln die Aromen aufnehmen.<\/p>\n<h2>Welches \u00d6l f\u00fcr welches Gericht?<\/h2>\n<p>F\u00fcr Brot, Salate und Pesto w\u00e4hlen Sie ein \u00d6l mit Charakter: Unsere <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/assemblage-natives-olivenoel-extra-500ml\/\">Assemblage<\/a> aus Biancolilla, Nocellara und Cerasuola ist fruchtig, ausgewogen und leicht pfeffrig, mit Noten von Artischocke, gr\u00fcner Tomate und Mandel. F\u00fcr Fisch, Salmoriglio oder Burrata ist unsere <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/biancolilla-bio-natives-olivenoel-extra-500ml\/\">Bio-Biancolilla<\/a> milder und runder. Unentschlossen? Unsere <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/entdeckungskiste-6-flaschen\/\">Entdeckungskiste<\/a> enth\u00e4lt je drei Flaschen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pane cunzato, Orangen-Fenchel-Salat, Pesto alla trapanese, Salmoriglio und Insalata pantesca: f\u00fcnf einfache sizilianische Gerichte, bei denen das Oliven\u00f6l die Hauptrolle spielt.<\/p>\n","protected":false},"author":6,"featured_media":35947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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