{"id":2501,"date":"2011-08-03T12:25:55","date_gmt":"2011-08-03T12:25:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2501"},"modified":"2011-08-03T12:25:55","modified_gmt":"2011-08-03T12:25:55","slug":"batsoa","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/batsoa\/","title":{"rendered":"Batsoa"},"content":{"rendered":"

oder auch: Gebackene Schweinsf\u00fcsse aus dem Piemont<\/em><\/p>\n

Zutaten<\/strong>
\n2 Schweinsf\u00fcsse
\n3,33 dl Essig
\n1 l Wasser
\n2\/3 Zwiebel
\n2\/3 Karotte
\n1 Knoblauchzehen
\n2\/3 Rosmarinzweig
\n1 Eier
\n66 g Semmelbr\u00f6sel
\n2\/3 TL Oliven\u00f6l
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\n‚Batsoa‘ – mit ‚accent grave‘ auf dem letzten ‚a‘ – ist eine Verballhornung des franz\u00f6sischen Begriffes ‚bas de soie‘, Seidenstr\u00fcmpfe. Das Gericht wird bereits von Giovanni Vialardi, Leibkoch des K\u00f6nigs von Piemont, Mitte des 19. Jahrhunderts erw\u00e4hnt und geh\u00f6rt zu den beliebtesten Schweinefleischgerichten. Das eher einfache Fleisch gewinnt durch die Kombination mit Essig und heissem \u00d6l. Am Gaumen sind die Batsoa fein und geschmeidig wie ihr Name verheisst, ihr voller Geschmack \u00fcberzeugt jeden.
\nVialardi servierte sie mit einer Sauce Robert: dazu d\u00fcnstete man kleingeschnittene Zwiebel in Butter, l\u00f6sche sie mit Essig ab und liess sie einkochen.<\/p>\n

Palmira Manzo: ich wasche die Schweinsf\u00fcsse und entferne die restlichen Borsten. Ich gebe die Schweinsf\u00fcsse in einen Topf, bedecke sie mit Wasser und Essig und gebe Zwiebel, Karotte, Knoblauch, Rosmarin und Salz dazu. Den Sud lasse ich drei Stunden bei schwacher Hitze kochen. Wenn die Schweinsf\u00fcsse weich sind, giesse ich den Sud ab und lasse sie etwas ausk\u00fchlen. Ich l\u00f6se das Fleisch vom Knochen und schneide es in kleine St\u00fccke. Dann verquirle und salze ich die Eier und wende das Fleisch in der Eimasse und den Semmelbr\u00f6seln. Ich brate das Fleisch in heissem \u00d6l goldgelb und serviere es noch heiss.<\/p>\n","protected":false},"excerpt":{"rendered":"

oder auch: Gebackene Schweinsf\u00fcsse aus dem Piemont Zutaten 2 Schweinsf\u00fcsse 3,33 dl Essig 1 l Wasser 2\/3 Zwiebel 2\/3 Karotte 1 Knoblauchzehen 2\/3 Rosmarinzweig 1 Eier 66 g Semmelbr\u00f6sel 2\/3 TL Oliven\u00f6l Salz Pfeffer Zubereitung ‚Batsoa‘ – mit ‚accent grave‘ auf dem letzten ‚a‘ – ist eine Verballhornung des franz\u00f6sischen Begriffes ‚bas de soie‘, Seidenstr\u00fcmpfe. … <\/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":[6,47],"tags":[408],"class_list":["post-2501","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-scheinsfusse","item-wrap"],"yoast_head":"\nBatsoa<\/title>\n<meta name=\"description\" content=\"- Batsoa\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/batsoa\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Batsoa\" \/>\n<meta property=\"og:description\" content=\"- Batsoa\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/batsoa\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-03T12:25:55+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Batsoa\",\"datePublished\":\"2011-08-03T12:25:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/\"},\"wordCount\":239,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Scheinsf\u00fcsse\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/\",\"name\":\"Batsoa\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-03T12:25:55+00:00\",\"description\":\"- Batsoa\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/batsoa\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Batsoa\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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