{"id":5544,"date":"2014-02-10T19:37:38","date_gmt":"2014-02-10T19:37:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5544"},"modified":"2014-01-01T19:42:40","modified_gmt":"2014-01-01T19:42:40","slug":"pastissada-de-caval-pferderagout","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/10\/pastissada-de-caval-pferderagout\/","title":{"rendered":"Pastissada de caval, Pferderagout"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Pferdefleisch, pariert
\n30 g Butter
\n2 EL Oliven\u00f6l
\n2 Zwiebeln; gescheibelt
\n400 g Eiertomaten; aus der Dose
\nSalz
\nPfeffer
\n500 ml Kr\u00e4ftiger Rotwein<\/p>\n

Zubereitung<\/strong>
\nDas Pferdefleisch sorgf\u00e4ltig von allen Haut- und Sehnenresten befreien. In grobe W\u00fcrfel schneiden und beiseite stellen.
\nButter und \u00d6l in einem Schmortopf erhitzen, die Zwiebeln darin weich d\u00fcnsten, ohne zu br\u00e4unen. Die Tomaten abtropfen lassen und durch ein Sieb streichen. Zu den Zwiebeln geben und durchw\u00e4rmen. Salzen und pfeffern. Die Fleischw\u00fcrfel hinzugeben. Nach 20 Minuten, wenn die Tomatensauce einzukochen beginnt, den Rotwein dazu giessen. Abdecken und bei sehr leiser Flamme drei Stunden schmoren.
\nMit Polenta servieren.
\nReste oder kleinere Mengen Pastissada eignen sich hervorragend als Sugo zu Gnocchi oder einer kr\u00e4ftigen Nudelsorte, z.B. Pici (toskanische Nudeln).<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Pferdefleisch, pariert 30 g Butter 2 EL Oliven\u00f6l 2 Zwiebeln; gescheibelt 400 g Eiertomaten; aus der Dose Salz Pfeffer 500 ml Kr\u00e4ftiger Rotwein Zubereitung Das Pferdefleisch sorgf\u00e4ltig von allen Haut- und Sehnenresten befreien. In grobe W\u00fcrfel schneiden und beiseite stellen. Butter und \u00d6l in einem Schmortopf erhitzen, die Zwiebeln darin weich d\u00fcnsten, … <\/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],"tags":[694],"class_list":["post-5544","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-pferd","item-wrap"],"yoast_head":"\nPastissada de caval, 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