{"id":840,"date":"2011-04-22T12:10:08","date_gmt":"2011-04-22T12:10:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=840"},"modified":"2011-04-22T12:10:08","modified_gmt":"2011-04-22T12:10:08","slug":"abbacchio-alla-romana-milchlamm-auf-romische-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/abbacchio-alla-romana-milchlamm-auf-romische-art\/","title":{"rendered":"Abbacchio alla Romana „Milchlamm auf r\u00f6mische Art“"},"content":{"rendered":"

Zutaten:<\/strong>
\n1 Kilo Zartes Lammfleisch aus der Schulter, ( Milchlamm )
\n1 EL Frischer Rosmarin, fein gehackt
\n3 Eingelegte Sardellenfilets
\n5 Knoblauchzehen, sch\u00e4len und hacken
\n2 Knoblauchzehen, sch\u00e4len und halbieren
\n6 EL Oliven\u00f6l
\n4 EL Weissweinessig
\nSalz, Pfeffer aus der M\u00fchle <\/p>\n

Zubereitung:<\/strong>
\nAls erstes die Sauce zubereiten. Sardellenfilets absp\u00fclen, mit K\u00fcchenkrepp trocknen und klein schneiden zusammen mit dem Rosmarin und dem gehackten Knoblauch in den M\u00f6rser geben und zu einer Paste zerstossen. Nach und nach den Weinessig untermischen, zu einer glatten Cr\u00e8me r\u00fchren.
\nDas Lammfleisch mit den halbierten Knoblauchzehen rundum kr\u00e4ftig einreiben. Danach das Fleisch in kleinere W\u00fcrfel schneiden, frisch aus der M\u00fchle pfeffern In einer grossen Pfanne das Oliven\u00f6l erhitzen.
\nLammst\u00fccke hineingeben und unter h\u00e4ufigem Wenden 5 Minuten kr\u00e4ftig anbr\u00e4unen. Hitze reduzieren, ca. 5 Minuten sanft weiterbraten. Sobald das Fleisch gar ist, die Knoblauchcr\u00e8me gr\u00fcndlich einr\u00fchren. Kurz heiss werden lassen, kr\u00e4ftig mit frisch gemahlenem Pfeffer bestreuen, eventuell salzen, auf einer vorgew\u00e4rmten Platte servieren. Die Sauce soll ziemlich eingekocht sein. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1 Kilo Zartes Lammfleisch aus der Schulter, ( Milchlamm ) 1 EL Frischer Rosmarin, fein gehackt 3 Eingelegte Sardellenfilets 5 Knoblauchzehen, sch\u00e4len und hacken 2 Knoblauchzehen, sch\u00e4len und halbieren 6 EL Oliven\u00f6l 4 EL Weissweinessig Salz, Pfeffer aus der M\u00fchle Zubereitung: Als erstes die Sauce zubereiten. Sardellenfilets absp\u00fclen, mit K\u00fcchenkrepp trocknen und klein schneiden … <\/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":[6,52],"tags":[218],"class_list":["post-840","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-italien","item-wrap"],"yoast_head":"\nAbbacchio 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Juni 2011","format":false,"excerpt":"Zutaten 500 Gramm Lammkeulenfleisch, ausgebeint 1 St\u00fcck Zwiebel 1 St\u00fcck Knoblauchzehe 1 St\u00fcck Rote Peperoni, ohne Samenk\u00f6rner 1 EL \u00d6l 1 EL Currypulver 0,5 Tasse Zitronensaft 2 EL Minze, frisch Salz Pfeffer, schwarz aus der M\u00fchle 12 Holzspie\u00dfe, wassergetr\u00e4nkt Zubereitung Lammfleisch in ca. 2,5 cm gro\u00dfe W\u00fcrfel schneiden, Zwiebel fein\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4725,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/14\/nudeln-mit-oliven-tomatensosse\/","url_meta":{"origin":840,"position":5},"title":"Nudeln mit Oliven-Tomatensosse","author":"Steffen","date":"14. Dezember 2012","format":false,"excerpt":"Zutaten 40 g Sardellenfilets aus dem Glas 80 g Schwarze Oliven 1 Zwiebel 1 Knoblauchzehe 1 Rote Chilischote 40 g Kapern 3 EL Oliven\u00f6l 500 g Tomatenst\u00fccke; aus der Dose 350 g Spaghetti Salz Pfeffer 1\/2 Bund Petersilie Zubereitung Sardellen kalt absp\u00fclen und grob hacken. Oliven entkernen, in Spalten schneiden.\u2026","rel":"","context":"In "Nudeln und Co."","block_context":{"text":"Nudeln und Co.","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/nudeln-und-co\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=840"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/840\/revisions"}],"predecessor-version":[{"id":841,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/840\/revisions\/841"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}