{"id":7051,"date":"2024-09-09T14:27:18","date_gmt":"2024-09-09T14:27:18","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=7051"},"modified":"2024-09-09T14:28:30","modified_gmt":"2024-09-09T14:28:30","slug":"recette-brie-truffe-et-bourgeons-de-plantain-lanceole","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-brie-truffe-et-bourgeons-de-plantain-lanceole","title":{"rendered":"Recette Brie truff\u00e9 et bourgeons de plantain lanc\u00e9ol\u00e9"},"content":{"rendered":"
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Getr\u00fcffelter Brie mit Rettichsalat und Spitzwegerichknospen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Jean-Marie Dumaine<\/b>\u00a0und Yoann Hue<\/strong><\/span><\/p>

aus dem Buch von Ria Lottermoser und Brigitte Klemme \u201cGeliebte Wildkr\u00e4uterk\u00fcche\u201d<\/span><\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Brie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Foto von Andreas Thumm<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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F\u00fcr die Spitzwegerichknospen:<\/p>

  • 150 g Spitzwegerichknospen, mit 1 cm Stiel schwarz und noch geschlossen geerntet<\/li>
  • 1 TL Meersalz<\/li>
  • 125 ml Oliven\u00f6l<\/li><\/ul>

    F\u00fcr das Tr\u00fcffel\u00f6l:<\/p>

    • 10 g Tr\u00fcffeln (Tuber Brumale)<\/li>
    • Salz<\/li>
    • 2 EL Sonnenblumen\u00f6l<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      F\u00fcr den getr\u00fcffelten Brie:<\/p>

      • 200 g Brie<\/li>
      • 20 g Tr\u00fcffeln (Tuber Brumale)<\/li><\/ul>

        F\u00fcr den Rettichsalat:<\/p>

        • 200 g wei\u00dfer Rettich<\/li>
        • 4 Radieschen<\/li>
        • 1 EL Wei\u00dfweinessig<\/li>
        • Salz<\/li>
        • 3 EL Oliven\u00f6l<\/li>
        • kleine zarte Spitzwegerichbl\u00e4tter<\/li>
        • kleine zarte Breitwegerichbl\u00e4tter<\/li>
        • 8 Scheiben Tr\u00fcffeln (Tuber Brumale)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Die Spitzwegerichknospen mit dem Meersalz vermengen und drei Tage im K\u00fchlschrank ziehen lassen.
          Einmachgl\u00e4ser damit zur H\u00e4lfte f\u00fcllen. Mit dem Oliven\u00f6l bedecken, verschlie\u00dfen und 15 Minuten bei 80 \u00b0C in einem Dampfofen sterilisieren. Alternativ die Gl\u00e4ser in einen Topf mit Wasser geben und im Backofen bei 80 \u00b0C ebenfalls 15 Minuten sterilisieren. Dabei soll das Wasser 1 Zentimeter \u00fcber dem Sterilisiergut stehen.

          Die Tr\u00fcffeln fein hacken und salzen. Das \u00d6l dazugeben und mit einem Stabmixer p\u00fcrieren.

          Den Brie ein- bis zweimal quer durchschneiden. Die Tr\u00fcffeln in feine Scheiben schneiden, auf einer H\u00e4lfte oder auf zwei Scheiben des Bries sch\u00f6n verteilen und den Brie wieder zusammenf\u00fcgen.

          F\u00fcr den Rettichsalat den Rettich sch\u00e4len, dann der L\u00e4nge nach in feine Scheiben schneiden. Die Rettichscheiben der L\u00e4nge nach halbieren.

          Die Radieschen waschen und das Gr\u00fcn bis auf 1 Zentimeter abschneiden. Die Radieschen halbieren oder vierteln, dann 1 Minute blanchieren und unter kaltem Wasser abschrecken.

          Aus Essig, Salz und Oliven\u00f6l eine Vinaigrette herstellen.

          Zum Anrichten den Brie in Scheiben schneiden und auf dem Teller platzieren. Den Rettich und die Radieschen mit Salz und der Vinaigrette w\u00fcrzen und gr\u00f6\u00dfz\u00fcgig daneben anrichten. Die Wegerichbl\u00e4tter und die Tr\u00fcffelscheiben dekorativ darauflegen. Mit jeweils 1 Essl\u00f6ffel Tr\u00fcffel\u00f6l und 3 Spitzwegerichknospen garnieren.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Brie truff\u00e9 avec une salade de radis blanc et bourgeons de plantain lanc\u00e9ol\u00e9 Recette de Jean-Marie Dumaine\u00a0et de Yoann Hue tir\u00e9e du livre de Ria Lottermoser et Brigitte Klemme “Geliebte Wildkr\u00e4uterk\u00fcche”. Photo d’Andreas Thumm Ingr\u00e9dients pour 4 personnes Boutons de plantain lanc\u00e9ol\u00e9 : 150 g de boutons floraux de plantain lanc\u00e9ol\u00e9, noirs et encore ferm\u00e9s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":21,"footnotes":""},"class_list":["post-7051","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Brie truff\u00e9 et bourgeons de plantain lanc\u00e9ol\u00e9 - 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