{"id":2298,"date":"2015-05-02T09:38:56","date_gmt":"2015-05-02T08:38:56","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2298"},"modified":"2016-08-17T15:32:58","modified_gmt":"2016-08-17T13:32:58","slug":"kalbsleber-auf-venezianische-art","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/kalbsleber-auf-venezianische-art\/","title":{"rendered":"Kalbsleber auf venezianische Art"},"content":{"rendered":"<h4><em>Fegato alla Veneziana<\/p>\n<p><\/em><\/h4>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-4146\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch.jpg\" alt=\"kalbsleber-venezianisch\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/kalbsleber-venezianisch.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Das Venezianische an diesem wunderbaren Gericht, welches in knapp 20 Minuten zubereitet wird, ist die milde S\u00fc\u00dfe der frischen Zwiebeln, die entweder in feine Ringe geschnitten &#8211; oder grob gehackt werden. Bei der Leber sollte man darauf achten, dass sie in sehr d\u00fcnne Schreiben geschnitten wird, die nur etwa 3-4 mm dick sein sollten. In der italienischen Originalversion wird weder Salbei noch Wein zum d\u00fcnsten verwendet, noch wird die Leber vor dem Braten in Mehl gewendet. Es bleibt also puristisch:<\/p>\n<p>&nbsp;<\/p>\n<p><strong><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-4144\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe.jpg\" alt=\"zwiebelringe\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/05\/zwiebelringe.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1:<\/strong> Zun\u00e4chst d\u00fcnste ich die Zwiebeln unter h\u00e4ufigem R\u00fchren mit Oliven\u00f6l (Brat\u00f6l) in einer gro\u00dfen Eisenpfanne, bis sie weich und hellbraun sind. Das dauert etwa 15 Minuten. Dann nehme ich die Zwiebeln aus der Pfanne und halte sie im Backofen bei ca. 50 Grad warm.<\/p>\n<p><strong>Schritt 2:<\/strong> Nun wird die Hitze auf maximale Temperatur erh\u00f6ht, neues \u00d6l in die Pfanne gegossen und die Leberscheiben ca. 3-4\u00a0Minuten gebraten (1-2 Minuten pro Seite), bis sie anfangen,\u00a0kro\u00df zu werden. Dann den Herd ausschalten &#8211; die Restw\u00e4rme gen\u00fcgt f\u00fcr alles Weitere.<\/p>\n<p><strong>Schritt 3:<\/strong> \u00a0Mit etwas Salz und Pfeffer w\u00fcrzen, die Zwiebelringe wieder hinzugeben und weitere 2 Minuten schmoren lassen. W\u00e4hrend dieser Zeit\u00a0lasse ich in einer separaten Pfanne etwas Butter schmelzen. Abseits vom Herd wird dann fein geschnittene Blattpetersilie einger\u00fchrt. Fertig.<\/p>\n<p><strong>Schritt 4:<\/strong> Die Leber auf vorgew\u00e4rmten Tellern anrichten, die Petersilienbutter \u00fcber die Leber gie\u00dfen, ggfs. mit etwas Fleur de Sel und Pfeffer nachw\u00fcrzen und sofort servieren.<\/p>\n<p><em>TIpp: In Italien wird das Gericht h\u00e4ufig mit cremiger Polenta oder gegrillten Polentaschnitten und mit einem Glas Valpolicella begleitet. Da man dies nicht wirklich toppen kann, machen wir&#8217;s genauso.\u00a0<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Fegato alla Veneziana &nbsp; Das Venezianische an diesem wunderbaren Gericht, welches in knapp 20 Minuten<\/p>","protected":false},"author":1,"featured_media":4142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73,87],"tags":[200,258,259,260,312,313,493],"class_list":["post-2298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fleischgerichte-steaks","category-schneller-teller-platdujour","tag-fegato-alla-veneziana","tag-kalbslber-venezianisch","tag-kalbsleber","tag-kalbsleber-auf-venezianische-art","tag-leber","tag-leber-auf-venezianische-art","tag-venezianische-leber"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kalbsleber auf venezianische Art - Culture Food Blog - Familie, Freunde &amp; 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