{"id":5283,"date":"2013-03-05T21:16:58","date_gmt":"2013-03-05T21:16:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5283"},"modified":"2013-03-05T21:16:58","modified_gmt":"2013-03-05T21:16:58","slug":"balsamicosauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/balsamicosauce\/","title":{"rendered":"Balsamicosauce"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g M\u00f6hren
\n100 g Petersilienwurzel
\n100 g Knollensellerie
\n200 g Zwiebeln
\n2 Knoblauchzehen
\n100 g Porree
\n1,5 kg Knochen und Fleischabschnitte (in kleinen St\u00fccken, m\u00f6glichst ohne Fett)
\n5 EL Oliven\u00f6l
\n1 TL Tomatenmark
\n300 ml Rotwein
\n300 ml Portwein
\n8 EL Aceto balsamico
\n2 l Wasser
\n10 Wei\u00dfe Pfefferk\u00f6rner
\n1 Lorbeerblatt
\n1 Zweig Rosmarin
\n4 Stiele Thymian
\n1\/2 TL Speisest\u00e4rke
\n1 EL Akazienhonig
\nPfeffer & Salz<\/p>\n

Zubereitung<\/strong>
\n1. M\u00f6hren, Petersilienwurzel und Sellerie waschen, putzen und in 1 cm gro\u00dfe St\u00fccke schneiden. Zwiebeln und Knoblauch pellen und halbieren. Porree putzen, waschen und ebenfalls in 1 cm gro\u00dfe St\u00fccke schneiden.
\n2. Knochen und Fleischabschnittejm hei\u00dfen Oliven\u00f6l unter Wenden kr\u00e4ftig anbraten. M\u00f6hren, Petersilienwurzel, Sellerie, Zwiebeln und Knoblauch dazugeben und hellbraun r\u00f6sten. Tomatenmark und Porree dazugeben, kurz anr\u00f6sten und mit Rotwein und Portwein abl\u00f6schen. 3 EL Balsamico dazugeben und bei mittlerer Hitze einkochen lassen, bis der gr\u00f6\u00dfte Teil der Fl\u00fcssigkeit verdampft ist. Dann mit 1,5-2 l Wasser auff\u00fcllen, bis die Knochen gro\u00dfz\u00fcgig bedeckt sind. Pfefferk\u00f6rner, Lorbeerblatt, Rosmarin und Thymian zugeben. Bei milder Hitze in 1 1\/2- 2 Stunden auf ca. 500 ml Fl\u00fcssigkeit einkochen lassen. Dabei \u00f6fter absch\u00e4umen und entfetten.
\n3. Reduzierten Fond durch ein mit einem Mulltuch ausgelegtes Spitzsieb gie\u00dfen. Mit dem restlichen Balsamico bei milder Hitze auf 200 ml einkochen lassen. Evtl. mit Speisest\u00e4rke binden. Die Sauce mit Honig, Salz und Pfeffer w\u00fcrzen und zum Beispiel zu Lammkronen servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g M\u00f6hren 100 g Petersilienwurzel 100 g Knollensellerie 200 g Zwiebeln 2 Knoblauchzehen 100 g Porree 1,5 kg Knochen und Fleischabschnitte (in kleinen St\u00fccken, m\u00f6glichst ohne Fett) 5 EL Oliven\u00f6l 1 TL Tomatenmark 300 ml Rotwein 300 ml Portwein 8 EL Aceto balsamico 2 l Wasser 10 Wei\u00dfe Pfefferk\u00f6rner 1 Lorbeerblatt 1 Zweig … <\/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":[36],"tags":[675],"class_list":["post-5283","post","type-post","status-publish","format-standard","hentry","category-sauce","tag-basamico","item-wrap"],"yoast_head":"\nBalsamicosauce<\/title>\n<meta name=\"description\" content=\"- Balsamicosauce\" \/>\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\/2013\/03\/05\/balsamicosauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Balsamicosauce\" \/>\n<meta property=\"og:description\" content=\"- Balsamicosauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/balsamicosauce\/\" \/>\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=\"2013-03-05T21:16:58+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\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Balsamicosauce\",\"datePublished\":\"2013-03-05T21:16:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/\"},\"wordCount\":230,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Basamico\"],\"articleSection\":[\"Sauce\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/\",\"name\":\"Balsamicosauce\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-05T21:16:58+00:00\",\"description\":\"- Balsamicosauce\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/balsamicosauce\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Balsamicosauce\"}]},{\"@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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