{"id":5621,"date":"2014-03-15T20:09:34","date_gmt":"2014-03-15T20:09:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5621"},"modified":"2014-01-16T20:13:36","modified_gmt":"2014-01-16T20:13:36","slug":"picula-dcaval-pferdehackfleisch-in-rotwein","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/15\/picula-dcaval-pferdehackfleisch-in-rotwein\/","title":{"rendered":"Picula d’caval, Pferdehackfleisch in Rotwein"},"content":{"rendered":"

Zutaten<\/strong>
\n2 EL Butter
\n1 Karotte
\n1 Zwiebel
\n1 Stange Sellerie
\n1 Knoblauchzehe
\n1 Lorbeerblatt
\nSalz
\nPfeffer
\n600 g Hackfleisch vom Pferd
\n200 ml trockener Rotwein
\n200 g Tomatenp\u00fcree
\n1 Gelbe Paprikaschote<\/p>\n

Zubereitung<\/strong>
\nF\u00fcr die Picula nimmt man die weniger edlen Teile vom Pferd, weswegen sie meist mit Hackfleisch zubereitet wird.
\nMit einem ‚Soffritto‘ beginnen: Karotte, Zwiebel, Sellerie und Knoblauch fein hacken, in der hei\u00dfen Butter and\u00fcnsten. Lorbeerblatt hinzugeben, mit Salz und Pfeffer w\u00fcrzen. Wenn die Zwiebel goldgelb ist, das Hackfleisch hinzuf\u00fcgen und scharf anbraten. Sobald es seine rohe Farbe verliert, den Rotwein angie\u00dfen und einkochen lassen. Schlie\u00dflich das Tomatenp\u00fcree hineinr\u00fchren. Den Topf zudecken und alles rund drei Stunden schmoren lassen. Kurz vor Ende der Garzeit winzig klein geschnittene Paprikastreifen hinzuf\u00fcgen.
\nMit Polenta servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 EL Butter 1 Karotte 1 Zwiebel 1 Stange Sellerie 1 Knoblauchzehe 1 Lorbeerblatt Salz Pfeffer 600 g Hackfleisch vom Pferd 200 ml trockener Rotwein 200 g Tomatenp\u00fcree 1 Gelbe Paprikaschote Zubereitung F\u00fcr die Picula nimmt man die weniger edlen Teile vom Pferd, weswegen sie meist mit Hackfleisch zubereitet wird. Mit einem ‚Soffritto‘ beginnen: … <\/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-5621","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-pferd","item-wrap"],"yoast_head":"\nPicula d'caval, Pferdehackfleisch 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