{"id":19294,"date":"2026-02-04T08:39:44","date_gmt":"2026-02-04T08:39:44","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=19294"},"modified":"2026-02-05T13:09:54","modified_gmt":"2026-02-05T13:09:54","slug":"nikos-bakopoulos-kuechenchef-im-billcoo-mykonos","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/nikos-bakopoulos-kuechenchef-im-billcoo-mykonos\/","title":{"rendered":"Nikos Bakopoulos, K\u00fcchenchef im Bill&amp;Coo (Mykonos)"},"content":{"rendered":"\n<p><strong>Rezept: Ravioli mit ger\u00e4ucherter Sardelle, Brennnesselcreme und Zitronenschaum<br><\/strong>Ein besonders feines Rezept, das hervorragend zu einem Glas Wein passt<strong><\/strong><\/p>\n\n\n\n<p><strong>F\u00fcr die Ravioli:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200\u00a0g Mehl<\/li>\n\n\n\n<li>2\u00a0Eier<\/li>\n\n\n\n<li>1\u00a0Essl\u00f6ffel Oliven\u00f6l<\/li>\n\n\n\n<li>Eine Prise Salz<\/li>\n<\/ul>\n\n\n\n<p><strong>F\u00fcllung:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150\u00a0g frische Sardellen oder Sardinen, geputzt<\/li>\n\n\n\n<li>50\u00a0g ger\u00e4ucherter Feta (optional)<\/li>\n\n\n\n<li>1\u00a0Teel\u00f6ffel Zitronenabrieb<\/li>\n\n\n\n<li>Frisch gemahlener Pfeffer<\/li>\n<\/ul>\n\n\n\n<p><strong>Brennnesselcreme:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50\u00a0g Brennnesseln (frisch)<\/li>\n\n\n\n<li>150\u00a0ml Sahne (35\u00a0%)<\/li>\n\n\n\n<li>Salz, Pfeffer<\/li>\n<\/ul>\n\n\n\n<p><strong>Zitronenschaum:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50\u00a0ml Zitronensaft<\/li>\n\n\n\n<li>50\u00a0ml Gem\u00fcsebr\u00fche<\/li>\n\n\n\n<li>1\u00a0Blatt Gelatine<\/li>\n<\/ul>\n\n\n\n<p><strong>Garnitur:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kleine Kr\u00e4uterbl\u00e4tter (Dill, kleine Basilikumbl\u00e4tter)<\/li>\n\n\n\n<li>Salatbl\u00fcten (optional zum Garnieren)<\/li>\n<\/ul>\n\n\n\n<p><strong>Zubereitung:<\/strong><\/p>\n\n\n\n<p><strong>F\u00fcr den Ravioli-Teig<\/strong> Mehl, Eier, Oliven\u00f6l und Salz vermengen und zu einem homogenen Teig verkneten. Den Teig 30\u00a0Minuten lang ruhen lassen. <\/p>\n\n\n\n<p>F\u00fcr die <strong>F\u00fcllung<\/strong> die Sardelle fein hacken und mit ger\u00e4uchertem K\u00e4se, Zitronenabrieb und Pfeffer vermengen. <\/p>\n\n\n\n<p>F\u00fcr die <strong>Zubereitung der Ravioli<\/strong> den Teig d\u00fcnn ausrollen, Kreise ausstechen, f\u00fcllen und zu kleinen Ravioli verschlie\u00dfen. 2\u20133\u00a0Minuten lang in Salzwasser kochen, bis sie an die Oberfl\u00e4che steigen. <\/p>\n\n\n\n<p>F\u00fcr die <strong>Brennnesselcreme<\/strong> die Brennnesseln in etwas Oliven\u00f6l anbraten, Sahne, Salz und Pfeffer hinzugeben, p\u00fcrieren und durch ein feines Sieb streichen, und f\u00fcr den <strong>Zitronenschaum<\/strong> Zitronensaft und Gem\u00fcsebr\u00fche erhitzen, die Gelatine darin aufl\u00f6sen und mit einem Stabmixer schaumig schlagen. <\/p>\n\n\n\n<p>Auf einem Teller <strong>anrichten<\/strong>, mit etwas Brennnesselcreme betr\u00e4ufeln, die Ravioli darauflegen, den Zitronenschaum dar\u00fcber gie\u00dfen und mit Kr\u00e4uterbl\u00e4ttern und Bl\u00fcten garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rezept: Ravioli mit ger\u00e4ucherter Sardelle, Brennnesselcreme und ZitronenschaumEin besonders feines Rezept, das hervorragend zu einem Glas Wein passt F\u00fcr die&#8230;<\/p>\n","protected":false},"author":5,"featured_media":19283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[811,5300,1539],"tags":[3166],"class_list":["post-19294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-de","category-persoenlichkeiten","category-mesogeiaki-diatrofi-ana-typo-de","tag-gastronomie-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nikos Bakopoulos, K\u00fcchenchef im 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