{"id":5599,"date":"2014-03-06T20:58:29","date_gmt":"2014-03-06T20:58:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5599"},"modified":"2014-01-08T21:18:42","modified_gmt":"2014-01-08T21:18:42","slug":"toskanischer-fleischtopf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/06\/toskanischer-fleischtopf\/","title":{"rendered":"Toskanischer Fleischtopf"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Kaninchenkeulen
\n2 Hendlhaxn
\n250 g Lammfleisch
\n250 g Putenfleisch
\n250 g Schweinefleisch
\n1 Zwiebel
\n1 Selleriestange
\n1 Bund Petersilie
\n1 Getrocknete Chilischote
\n125 ml Wei\u00dfwein
\n500 g Tomaten
\n500 g Altbackenes Brot
\n\u00d6liven\u00f6l, Zitronenschale
\nSalz, Pfeffer aus der M\u00fchle<\/p>\n

Zubereitung<\/strong>
\nZwiebel, Sellerie und Zitronenschale klein schneiden. Die Chilischote zerbr\u00f6seln. Die Petersilienbl\u00e4ttchen fein hacken. Das Fleisch in kleine St\u00fccke schneiden.
\nDie Tomaten \u00fcberbr\u00fchen, sch\u00e4len, entkernen und fein hacken.
\nIn einem schweren Topf (Gusseisen) etwas \u00d6l erhitzen. Zuerst das Schweinefleisch und die Kaninchenkeulen, dann den Rest anbraten. Aus dem Topf heben. Noch etwas \u00d6l in den Topf gie\u00dfen. Zwiebel und Sellerie anr\u00f6sten. Das Fleisch dazu geben. Mit Salz, Pfeffer und Chili w\u00fcrzen. Die Paradeiser dazu geben und mit Wein aufgie\u00dfen.
\nZugedeckt eineinhalb Stunden kochen lassen. Wenn n\u00f6tig, noch etwas Suppe dazu gie\u00dfen.
\nDas Brot in Scheiben schneiden. Eine Serviersch\u00fcssel damit auslegen und den Eintopf dar\u00fcber gie\u00dfen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Kaninchenkeulen 2 Hendlhaxn 250 g Lammfleisch 250 g Putenfleisch 250 g Schweinefleisch 1 Zwiebel 1 Selleriestange 1 Bund Petersilie 1 Getrocknete Chilischote 125 ml Wei\u00dfwein 500 g Tomaten 500 g Altbackenes Brot \u00d6liven\u00f6l, Zitronenschale Salz, Pfeffer aus der M\u00fchle Zubereitung Zwiebel, Sellerie und Zitronenschale klein schneiden. Die Chilischote zerbr\u00f6seln. Die Petersilienbl\u00e4ttchen fein hacken. … <\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[68],"tags":[76,705,766,112,765],"class_list":["post-5599","post","type-post","status-publish","format-standard","hentry","category-eintopf","tag-huhn","tag-kaninche","tag-lamm","tag-pute","tag-schwein","item-wrap"],"yoast_head":"\nToskanischer 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