{"id":3161,"date":"2020-12-04T16:56:19","date_gmt":"2020-12-04T16:56:19","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=3161"},"modified":"2020-12-04T16:56:19","modified_gmt":"2020-12-04T16:56:19","slug":"zweikorn-cannelloni-mit-taubensauce-und-vino-nobile-di-montepulciano","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2020\/12\/04\/zweikorn-cannelloni-mit-taubensauce-und-vino-nobile-di-montepulciano\/","title":{"rendered":"Zweikorn-Cannelloni mit Taubensauce und Vino Nobile di Montepulciano"},"content":{"rendered":"
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Zutaten<\/strong>
\n500 g Zweikornmehl
\n500 g Weizenmehl
\n6 Eier
\nF\u00fcr die Taubensauce:
\n2 Tauben
\n400 g Kalbfleisch
\n400 g Schweinefleisch
\n2 W\u00fcrste
\nSchalotte
\nNatives Oliven\u00f6l extra
\n2 Glas Rotwein
\nB\u00e9chamelsauce aus 1 Liter Milch, Taubenbr\u00fche, Mehl und Butter<\/p>\n<\/div>

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Zubereitung:<\/strong>
\nAus dem oben angef\u00fchrten Mehl und den Eiern ein Teigblatt zubereiten und in reichlich gesalzenem
\nWasser kochen lassen. Die Schalotte hacken und in nativem Oliven\u00f6l extra anschwitzen. Das Gehackte aus
\nKalb- und Schweinefleisch, die Wurst und das Fleisch der zuvor im Backofen mit Oliven\u00f6l, Rosmarin und Knoblauch gebratenen Tauben hinzuf\u00fcgen. W\u00e4hrend des Garvorgangs ein volles Glas Rotwein beigeben. Nach beendetem Garvorgang einen Teil der Sauce mit der B\u00e9chamelsauce verr\u00fchren. Die Cannelloni f\u00fcllen und bei 150\u00b0 etwa zwanzig Minuten lang im Backofen backen. Nachdem sie auf dem
\nTeller angerichtet sind, den restlichen Teil der nicht mit der B\u00e9chamelsauce verr\u00fchrten Sauce dar\u00fcber gie\u00dfen und das Ganze mit wildem Fenchel bestreuen.<\/p>\n<\/div>

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