{"id":41,"date":"2011-04-06T16:59:08","date_gmt":"2011-04-06T16:59:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=41"},"modified":"2019-04-27T17:18:02","modified_gmt":"2019-04-27T17:18:02","slug":"leber-mit-apfeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/06\/leber-mit-apfeln\/","title":{"rendered":"Leber mit \u00c4pfeln"},"content":{"rendered":"
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Leber mit \u00c4pfeln<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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\n\t
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Gericht <\/span>Hauptgericht<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 250<\/span> g<\/span> Zwiebeln<\/span><\/li>
  • 2<\/span> \u00c4pfel<\/span> \u00e0 200 g<\/span><\/li>
  • 1<\/span> Zitrone; den Saft<\/span><\/li>
  • 100<\/span> g<\/span> durchwachsener Speck<\/span><\/li>
  • 12<\/span> Scheiben<\/span> Kalbsleber \u00e0 50 g<\/span> ca. 1 cm dick geschnitten<\/span><\/li>
  • Wei\u00dfer Pfeffer<\/span><\/li>
  • 20-30<\/span> g<\/span> Mehl zum Best\u00e4uben<\/span><\/li>
  • 2<\/span> EL<\/span> \u00d6l<\/span><\/li>
  • 4<\/span> kleine Thymianzweige<\/span><\/li>
  • 2<\/span> TL<\/span> Zucker<\/span><\/li>
  • 200<\/span> ml<\/span> Trockener Rotwein<\/span><\/li>
  • 50<\/span> ml<\/span> Balsamessig<\/span><\/li>
  • 8<\/span> Salbeibl\u00e4tter<\/span><\/li>
  • Salz<\/span><\/li>
  • 30<\/span> g<\/span> Kalte Butter<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Zwiebeln pellen, halbieren und in Streifen schneiden. \u00c4pfel sch\u00e4len, achteln, vom Kerngeh\u00e4use befreien und sofort in Zitronenwasser legen. Speck in 3mm d\u00fcnne Stifte schneiden.<\/div><\/li>
    • Leberscheiben pfeffern, im Mehl w\u00e4lzen, \u00fcbersch\u00fcssiges Mehl abklopfen. Leberscheiben in einer gro\u00dfen, beschichteten Pfanne in zwei Portionen in jeweils 1 E\u00dfl\u00f6ffel \u00d6l von beiden Seiten anbraten. Aus der Pfanne nehmen, in einer Arbeitsschale warm halten. Die Apfelspalten zum Abtropfen in ein Sieb geben.<\/div><\/li>
    • In der gleichen Pfanne bei nicht zu starker Hitze den Speck auslassen. Zwiebeln, Apfelspalten und Thymianzweige dazugeben und 5 Minuten braten, dann alles zur Leber in die Arbeitsschale geben.<\/div><\/li>
    • Den Zucker in der Pfanne leicht karamelisieren, mit Rotwein und Balsamessig abl\u00f6schen und auf die H\u00e4lfte einkochen lassen.<\/div><\/li>
    • Salbeibl\u00e4tter grob zerschneiden. Leber, Zwiebeln, Speck und \u00c4pfel zusammen in der Pfanne bei milder Hitze etwa 5 Minuten gar ziehen lassen, herzhaft salzen und pfeffern. Zum Schlu\u00df alles einmal aufkochen lassen und zum Binden die Butter in Fl\u00f6ckchen einschwenken.<\/div><\/li>
    • Mit dem Salbei bestreuen und sofort servieren.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notizen
      <\/div><\/h3>
      Dazu pa\u00dft Polenta. Quelle: de.rec.mampf<\/span><\/div><\/div>\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n
      Keyword <\/span>Apfel, Leber<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","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":[6,31],"tags":[11,35],"class_list":["post-41","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-innereien","tag-apfel","tag-leber","item-wrap"],"yoast_head":"\nLeber 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mit \u00c4pfeln","author":"Steffen","date":"5. Dezember 2011","format":false,"excerpt":"Zutaten 175 g Mehl; sowie Mehl zum Kneten und Ausrollen 50 ml Wasser 1\/2 W\u00fcrfel frische Hefe; od 1 Packung Trockenhefe 1 Prise Zucker 4 EL Butter (fl\u00fcssig), sowie Butter f\u00fcr die Form 1\/2 TL Salz 650 g Zwiebeln 2 TL Butterschmalz Salz Schwarzer Pfeffer; frisch aus der M\u00fchle 2\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1642,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/gedunsteter-grunkohl-mit-apfeln\/","url_meta":{"origin":41,"position":1},"title":"Ged\u00fcnsteter Gr\u00fcnkohl mit \u00c4pfeln","author":"Steffen","date":"13. Mai 2011","format":false,"excerpt":"Zutaten: 150 g D\u00f6rr\u00e4pfel 1 EL Zitronensaft 800 g Gr\u00fcnkohl 1 Zwiebel Salz 20 g Butter oder Margarine 1\/2 l Fleischbr\u00fche Pfeffer Zubereitung:Die D\u00f6rr\u00e4pfel am Vorabend in etwas Wasser und Zitronensaft einweichen. Am n\u00e4chsten Tag die Gr\u00fcnkohlbl\u00e4tter von den Stielen streifen, waschen und 5 Minuten in sprudelnd kochendem Salzwasser blanchieren.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3560,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/frankfurter-apfelkuc\/","url_meta":{"origin":41,"position":2},"title":"Frankfurter Apfelkuchen","author":"Steffen","date":"14. Januar 2012","format":false,"excerpt":"Frankfurter Apfelkuchen Teig:300 g Mehl1 Eigelb200 g ZuckerPaniermehl1\/2 Unbehandelte Zitrone; abgeriebene Schale1 Prise Salz200 g ButterBelag:1500 g saure \u00c4pfelCreme:1\/4 l Milch1\/4 l Sahne150 g Zucker3 Eigelb1\/2 Vanillestange; ausgekratztes Mark30 g St\u00e4rkemehl Mehl in Sch\u00fcssel streuen, in die Mitte eine Vertiefung formen und Eigelb, Zucker, Zitronenschale und Salz Hineingeben. Butterfl\u00f6ckchen auf\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3909,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/14\/zitronen-muffins-mit-apfeln-und-rosinen\/","url_meta":{"origin":41,"position":3},"title":"Zitronen-Muffins mit \u00c4pfeln und Rosinen","author":"Steffen","date":"14. 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