{"id":6499,"date":"2024-03-20T12:34:53","date_gmt":"2024-03-20T11:34:53","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=6499"},"modified":"2024-03-21T08:54:19","modified_gmt":"2024-03-21T07:54:19","slug":"parmesan-brodo","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/parmesan-brodo\/","title":{"rendered":"Parmesan-Brodo"},"content":{"rendered":"<h4 class=\"wp-block-heading\">mit Fleischb\u00e4llchen, Spinat und Koriander<\/h4>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6502\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/huehnerbrodo.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Brodo ist das italienische Wort f\u00fcr Br\u00fche oder Bouillon. Diese Parmesan-Br\u00fche basiert auf der in Kampanien verbreiteten<em>\u201eminestra maritata\u201c<\/em> (Hochzeitssuppe), deren Name auf den Geschmack hinweist, der durch die Kombination (Hochzeit) von Gem\u00fcse und Fleisch entsteht. Als <em>\u201eItalian Weddig Soup\u201c<\/em> ist diese Suppe besonders in den USA sehr popul\u00e4r. Mit ihrem kr\u00e4ftigen Umami-Aroma ist der Brodo besonders in den Wintermonaten eine willkommene Abwechslung zu Eint\u00f6pfen und anderen Suppen. Die frittierten Fleischb\u00e4llchen mit Koriander haben eine sch\u00f6ne Kruste und bilden einen gelungenen Kontrast zu der H\u00fchner- oder Entenbr\u00fche, die durch die mitgekochte Parmesanrinde einen w\u00fcrzigen Geschmack erh\u00e4lt.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"578\" height=\"220\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/trenner-erbsen.png\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/trenner-erbsen.png\" alt=\"\" class=\"lazyload wp-image-6513\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27220%27%20viewBox%3D%270%200%20578%20220%27%3E%3Crect%20width%3D%27578%27%20height%3D%27220%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/trenner-erbsen-300x114.png 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/trenner-erbsen.png 578w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Rezept Parmesan-Brodo<\/h3>\n\n\n\n<p class=\"has-small-font-size\"><em>f\u00fcr 4 Personen  <\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bd l kr\u00e4ftige H\u00fchner-\/Enten oder Gefl\u00fcgelbr\u00fche (<a href=\"https:\/\/culturefoodblog.de\/en\/rezept_perfekte_huehnersuppe_huehnerbruehe\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u2192 Rezept<\/a>)<\/li><li>ein kleines St\u00fcck Parmigiano Reggiano PDO mit Rinde<\/li><li>\u00bd Tasse brauner Naturreis<\/li><li>300 g Hackfleisch vom Iberico-Landschwein (oder anderes Bio-Hackfleisch)<\/li><li>1 Bund frischer Koriander<\/li><li>1 T\u00fcte oder ca. 200 g junge Spinatbl\u00e4tter (keine TK Ware)<\/li><li>2 Fr\u00fchlingszwiebeln<\/li><li>1 EL Brat-Oliven\u00f6l oder Butterschmalz<\/li><li>Erdnuss\u00f6l (oder ein anderes hochwertiges \u00d6l zum frittieren)<\/li><li>4 TL Bio-Reis, gepufft und unges\u00fc\u00dft; alternativ: Crurice Puffreisperlen<\/li><\/ul>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6503\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo9.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption><em>unges\u00fc\u00dften Puffreis gibt es von verschiedenen Anbietern in Bio-Qualit\u00e4t<\/em><\/figcaption><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 1<\/strong><br>Den braunen Reis mit etwa 2 Tassen Wasser weichkochen (er sollte etwas \u00fcberkocht und richtig weich sein), etwas ausk\u00fchlen lassen und danach mit einem Zerkleinerer oder Stabmixer leicht shreddern. Die Korianderbl\u00e4tter fein hacken. Reisk\u00f6rner, Koriander und Hackfleisch gut vermischen. Die Mischung muss nicht weiter gew\u00fcrzt werden, da der Brodo kr\u00e4ftig genug gew\u00fcrzt ist.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6504\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo2.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6505\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo3.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 2<\/strong><br>Die Gefl\u00fcgelbr\u00fche zusammen mit einem St\u00fcck gewaschener Parmesanrinde zum kochen bringen und dann abk\u00fchlen lassen. Den Parmesan nicht entfernen. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6506\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo10.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 3<\/strong><br>Aus dem Hackfleisch kleine B\u00e4llchen \u00e1 20-25 g formen. Erdnuss\u00f6l in der Fritteuse oder einem gro\u00dfen Topf auf 150\u00b0C. erhitzen.&nbsp; Die Fleischb\u00e4llchen ca. 3-4 Minuten frittieren, bis sie eine goldgelbe Farbe haben und au\u00dfen leicht knusprig sind. Alternativ kann man sie auch im Backofen ohne Fett bei 200\u00b0C. und unter mehrfachem Wenden ausbacken. Beiseite stellen und abk\u00fchlen lassen.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6507\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo4.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6509\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo5.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 4<\/strong><br>Die Spinatbl\u00e4tter gr\u00fcndlich waschen, trocknen und zu lange Stengel entfernen. In einer Pfanne etwas Brat-Oliven\u00f6l erhitzen und die Bl\u00e4tter kurz darin schwenken. Der Spinat sollte nicht komplett weichgekocht sein sondern noch etwas Form behalten. In der warmen Pfanne beiseite stellen.<br>Fr\u00fchlingszwiebel in Streifen schneiden.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6508\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo6.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 5<\/strong><br>Die Br\u00fche erneut erhitzen und die Parmesanrinde entfernen, sobald sie anf\u00e4ngt zu kochen. Ggfs. noch etwas Parmesank\u00e4se reiben und hinzuf\u00fcgen. Kr\u00e4ftig r\u00fchren, so dass eine tr\u00fcbe, homogene Fl\u00fcssigkeit entsteht.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6510\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo7.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Schritt 6<\/strong><br>Jeweils 3 Fleischb\u00e4llchen in kleine Suppenschalen legen, ein paar F\u00fchlingszwiebeln einstreuen und mit den Spinatbl\u00e4ttern garnieren. Mit Br\u00fche soweit aufgie\u00dfen, dass die Fleischb\u00e4llchen nicht vollst\u00e4ndig bedeckt sind, mit etwas Puffreis oder Reiskugeln bestreuen und sofort servieren.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6511\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo8.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1.jpg\"><img decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-1024x698.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-1024x698.jpg\" alt=\"\" class=\"lazyload wp-image-6512\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27698%27%20viewBox%3D%270%200%201024%20698%27%3E%3Crect%20width%3D%271024%27%20height%3D%27698%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2021\/02\/brodo1.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><em><strong>Tipp:<\/strong> Der Puffreis ist nicht unbedingt notwendig, aber er bildet mit seiner Knusprigkeit einen wunderbaren Kontrast zu dem Fleisch und der Br\u00fche. Der Knusper verschwindet allerdings, sobald der Puffreis l\u00e4nger als 2 Minuten mit der Br\u00fche in Kontakt kommt. Eventuell sollte er erst \u00fcber den Brodo gestreut werden, sobald alle G\u00e4ste am Tisch sitzen. &nbsp;<\/em><\/p>\n\n\n\n<p><strong><em>T<\/em><\/strong><span><em><strong>ipp 2<\/strong><\/em><strong>:<\/strong><i> Eine selbstgemachte H\u00fchnerbr\u00fche eignet sich f\u00fcr dieses Gericht sehr gut. Eine Br\u00fche aus Entenfond ist vom Aroma noch etwas komplexer und tiefgr\u00fcndiger und passt somit fast noch etwas besser zu den Meatballs.<\/i><\/span><\/p>\n\n\n\n<p><strong><em>Weinempfehlung:<\/em><\/strong> Generell passen zu diesem Gericht leichte Ros\u00e9-Weine oder Wei\u00dfweine, etwa ein Sauvignon Blanc von der Loire (ohne Holzausbau). Auch ein fruchtig-leichter Beaujolais Villages w\u00fcrde gut passen.&nbsp;Weitere Weinempfehlungen auf \u2192 <em><a href=\"http:\/\/www.welcherweinzu.de\/welcher_wein_zu_suppen_eintopf.htm\" target=\"_blank\" rel=\"noreferrer noopener\">Welcher Wein zu?<\/a><\/em><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong><em>Gutes Gelingen und einen ebenso guten Appetit!<\/em><\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"578\" height=\"140\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" alt=\"\" class=\"lazyload wp-image-4565\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1-300x73.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg 578w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/figure>\n\n\n\n<h5 class=\"wp-block-heading\">Welche Erfahrungen haben Sie mit Brodo gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.&nbsp;<\/h5>\n\n\n\n<p>Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n\n\n\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/rezept_perfekte_huehnersuppe_huehnerbruehe\/\">H\u00fchnerbr\u00fche  \/ Die perfekte H\u00fchnersuppe<\/a> <br>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/category\/suppen\/\">Suppen und Eint\u00f6pfe<\/a> <br>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/category\/vegetarisch\/\">Vegetarische Gerichte<\/a> <\/p>","protected":false},"excerpt":{"rendered":"<p>mit Fleischb\u00e4llchen, Spinat und Koriander Brodo ist das italienische Wort f\u00fcr Br\u00fche oder Bouillon. Diese<\/p>","protected":false},"author":1,"featured_media":6501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[88,102,103,104,113],"tags":[758,760,762,757,641,640,761],"class_list":["post-6499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suppen","category-rezepte-01-januar","category-rezepte-02-februar","category-rezepte-03-marz","category-rezepte-12-dezember","tag-brodo","tag-bruehe","tag-entenbruehe","tag-entenfond","tag-huehnerbruehe","tag-huehnersuppe","tag-parmesan-brodo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Parmesan-Brodo - Culture Food Blog - Familie, Freunde &amp; Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/parmesan-brodo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmesan-Brodo - Culture Food Blog - Familie, Freunde &amp; Food\" \/>\n<meta property=\"og:description\" content=\"mit Fleischb\u00e4llchen, Spinat und Koriander Brodo ist das italienische Wort f\u00fcr Br\u00fche oder Bouillon. 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