{"id":18545,"date":"2022-12-05T09:00:20","date_gmt":"2022-12-05T08:00:20","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=rezept&p=18545"},"modified":"2022-12-05T10:02:29","modified_gmt":"2022-12-05T09:02:29","slug":"the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega","status":"publish","type":"rezept","link":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/","title":{"rendered":"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega"},"content":{"rendered":"

\u00bbThe Appetizer\u00ab begleitet mit seinem mediterranen Charakter den Gast w\u00e4hrend des gesamten Degustationsmen\u00fcs. Die f\u00fcnf Snacks, die diesen besonderen Moment erm\u00f6glichen, sind eine eingelegte Muschel, die Estopeta, die Gilda, der Tintenfisch griechischer Art und der Seeigel. Andreu Genestra<\/a> vom gleichnamigen Restaurant auf Mallorca schafft mit seiner Collage \u00bbThe Appetizer\u00ab eine wundervolle Inspiration f\u00fcr kreative K\u00f6pfe. Das Rezept stammt aus diesem Buch:<\/p>\n

\"\u00a9<\/p>\n

Mediterranean<\/strong>
\nMediterranean Revolution
\nAndreu Genestra<\/p>\n

Fotos:<\/strong> Mikel Ponce
\nUmfang:<\/strong> 256 Seiten
\nVerlag:<\/strong> Montagud Editores
\nISBN 978-84-7212-191-1<\/p>\n

 <\/p>\n

Bei diesen geschmacksintensiven Snacks dreht sich alles ums P\u00f6keln, Marinieren und Salzen<\/a>. Diese Techniken f\u00f6rdern einen gesteigerten Appetit vor einer Mahlzeit und sind im gesamten Mittelmeerraum weit verbreitet. Obwohl sie an jedem Ort anders schmecken, ist ihre Verwendung \u00fcblich, geteilt und repr\u00e4sentiert uns alle.<\/p>\n","protected":false},"author":5,"featured_media":18439,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","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":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categories":[94,61],"class_list":["post-18545","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","category-meeresfruechte","category-vorspeise"],"yoast_head":"\n\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi<\/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:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"\u00bbThe Appetizer\u00ab begleitet mit seinem mediterranen Charakter den Gast w\u00e4hrend des gesamten Degustationsmen\u00fcs. Die f\u00fcnf Snacks, die diesen besonderen Moment erm\u00f6glichen, sind eine eingelegte Muschel, die Estopeta, die Gilda, der Tintenfisch griechischer Art und der Seeigel. Andreu Genestra vom gleichnamigen Restaurant auf Mallorca schafft mit seiner Collage \u00bbThe Appetizer\u00ab eine wundervolle Inspiration f\u00fcr kreative K\u00f6pfe. […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/\" \/>\n<meta property=\"og:site_name\" content=\"Falstaff Profi\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-05T09:02:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2022\/12\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/\",\"name\":\"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg\",\"datePublished\":\"2022-12-05T08:00:20+00:00\",\"dateModified\":\"2022-12-05T09:02:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg\",\"contentUrl\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg\",\"width\":1200,\"height\":800,\"caption\":\"Muschel trifft auf Seeigel und Oktopus. \u00a9 Mikel Ponce\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rezepte\",\"item\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/rezept\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/#website\",\"url\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/\",\"name\":\"Falstaff Profi\",\"description\":\"Ihr Magazin zu Hotellerie, Gastronomie und Tourismus\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.falstaff.com\\\/profi\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/","og_locale":"de_DE","og_type":"article","og_title":"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi","og_description":"\u00bbThe Appetizer\u00ab begleitet mit seinem mediterranen Charakter den Gast w\u00e4hrend des gesamten Degustationsmen\u00fcs. Die f\u00fcnf Snacks, die diesen besonderen Moment erm\u00f6glichen, sind eine eingelegte Muschel, die Estopeta, die Gilda, der Tintenfisch griechischer Art und der Seeigel. Andreu Genestra vom gleichnamigen Restaurant auf Mallorca schafft mit seiner Collage \u00bbThe Appetizer\u00ab eine wundervolle Inspiration f\u00fcr kreative K\u00f6pfe. […]","og_url":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/","og_site_name":"Falstaff Profi","article_modified_time":"2022-12-05T09:02:29+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2022\/12\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/","url":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/","name":"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega - Falstaff Profi","isPartOf":{"@id":"https:\/\/www.falstaff.com\/profi\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/#primaryimage"},"image":{"@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/#primaryimage"},"thumbnailUrl":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2022\/12\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg","datePublished":"2022-12-05T08:00:20+00:00","dateModified":"2022-12-05T09:02:29+00:00","breadcrumb":{"@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/#primaryimage","url":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2022\/12\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg","contentUrl":"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2022\/12\/Mediterranean-The-Appetizers-c-M.-Ponce-Montagud-Editores-1200.jpg","width":1200,"height":800,"caption":"Muschel trifft auf Seeigel und Oktopus. \u00a9 Mikel Ponce"},{"@type":"BreadcrumbList","@id":"https:\/\/www.falstaff.com\/profi\/rezept\/the-appetizer-pickled-mussels-estopeta-gilda-und-pulpo-a-la-griega\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.falstaff.com\/profi\/"},{"@type":"ListItem","position":2,"name":"Rezepte","item":"https:\/\/www.falstaff.com\/profi\/rezept\/"},{"@type":"ListItem","position":3,"name":"\u00bbThe Appetizer\u00ab: Pickled mussels, Estopeta, Gilda und Pulpo a la griega"}]},{"@type":"WebSite","@id":"https:\/\/www.falstaff.com\/profi\/#website","url":"https:\/\/www.falstaff.com\/profi\/","name":"Falstaff Profi","description":"Ihr Magazin zu Hotellerie, Gastronomie und Tourismus","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.falstaff.com\/profi\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"}]}},"_links":{"self":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/rezept\/18545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/types\/rezept"}],"author":[{"embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/users\/5"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/media\/18439"}],"wp:attachment":[{"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/media?parent=18545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.falstaff.com\/profi\/wp-json\/wp\/v2\/categories?post=18545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}