{"id":2416,"date":"2011-08-02T07:10:47","date_gmt":"2011-08-02T07:10:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2416"},"modified":"2011-08-02T07:10:47","modified_gmt":"2011-08-02T07:10:47","slug":"arrosto-di-vitello-con-tasca","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/arrosto-di-vitello-con-tasca\/","title":{"rendered":"Arrosto di vitello con tasca"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Kalbfleisch (Brustst\u00fcck), ohne Knochen, seitlich eingeschnitten
\n3,33 EL Oliven\u00f6l
\n2\/3 EL Zerstossener Rosmarin oder 1\/3 EL Getrockneter Rosmarin
\nF\u00fcllung<\/em>
\n66 g Paniermehl
\n33,33 g Esskastanien, ohne Schale, ger\u00f6stet oder gekocht, fein gehackt
\n33,33 g Sellerie, fein gehackt
\n2\/3 kl Zwiebel, fein gehackt
\n2\/3 Bund Petersilie, fein gehackt
\n2\/3 TL Frischer Rosmarin oder 1\/3 TL Getrockneter Rosmarin
\n16,66 g Geriebener Parmesan-K\u00e4se
\n2\/3 Ei
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nDie R\u00f6mer nennen dieses Gericht Kalbsbraten mit Tasche<\/em>, da das Fleisch an der Seite zum F\u00fcllen eingeschnitten wird.
\nPaniermehl, Kastanien, Sellerie, Zwiebel, Petersilie, Rosmarin, K\u00e4se und Ei vermischen und mit Salz und Pfeffer w\u00fcrzen. Die F\u00fcllung in die Fleischtasse geben und verschliessen. Den Backofen auf 175 \u00b0C vorheizen. Das Fleisch in einem kleinen Br\u00e4ter bei mittlerer Hitze von allen Seiten braun braten. 1\/8 l Wasser und den zerstossenen Rosmarin dazu geben, zudecken und 2 Stunden schmoren.
\nZubereitungszeit: ca. 3 Std.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Kalbfleisch (Brustst\u00fcck), ohne Knochen, seitlich eingeschnitten 3,33 EL Oliven\u00f6l 2\/3 EL Zerstossener Rosmarin oder 1\/3 EL Getrockneter Rosmarin F\u00fcllung 66 g Paniermehl 33,33 g Esskastanien, ohne Schale, ger\u00f6stet oder gekocht, fein gehackt 33,33 g Sellerie, fein gehackt 2\/3 kl Zwiebel, fein gehackt 2\/3 Bund Petersilie, fein gehackt 2\/3 TL Frischer Rosmarin oder … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,26],"tags":[],"class_list":["post-2416","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","item-wrap"],"yoast_head":"\nArrosto di vitello con 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