{"id":33381,"date":"2019-05-16T13:50:58","date_gmt":"2019-05-16T13:50:58","guid":{"rendered":"https:\/\/osteriamadonnetta.it\/unkategorisiert\/kalbsleber-auf-venezianische-art\/"},"modified":"2019-05-27T14:27:03","modified_gmt":"2019-05-27T14:27:03","slug":"kalbsleber-auf-venezianische-art","status":"publish","type":"post","link":"https:\/\/www.osteriamadonnetta.it\/de\/typischen-spezialitaten-aus-veneto\/kalbsleber-auf-venezianische-art\/","title":{"rendered":"Kalbsleber auf venezianische Art"},"content":{"rendered":"

[et_pb_section bb_built=“1″ admin_label=“section“ _builder_version=“3.0.47″ custom_padding=“0|0px|0|0px|true|false“ next_background_color=“#000000″][et_pb_row admin_label=“row“ make_fullwidth=“on“ use_custom_gutter=“on“ gutter_width=“1″ custom_padding=“0px||0px“ _builder_version=“3.18.6″ background_size=“initial“ background_position=“top_left“ background_repeat=“repeat“ module_alignment=“left“][et_pb_column type=“4_4″][et_pb_post_title title=“off“ meta=“off“ featured_placement=“background“ _builder_version=“3.18.6″ use_background_color_gradient=“on“ background_color_gradient_start=“rgba(51,17,34,0.7)“ background_color_gradient_end=“rgba(51,17,34,0.7)“ background_color_gradient_overlays_image=“on“ custom_padding=“5%||5%“ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=“1″ custom_padding_last_edited=“on|tablet“ _builder_version=“3.18.6″ custom_padding=“100px||0||false|false“ custom_padding_tablet=“50px||50px||true“ prev_background_color=“#000000″ next_background_color=“#000000″][et_pb_row make_fullwidth=“on“ use_custom_gutter=“on“ gutter_width=“1″ custom_padding=“0|0px|0|0px|false|false“ make_equal=“on“ bg_img_2=“https:\/\/osteriamadonnetta.it\/wp-content\/uploads\/2018\/12\/Osteria-madonnetta-marostica-cucina-tipica-veneta-fegato-alla-veneziana.jpg“ background_blend_2=“soft-light“ use_background_color_gradient_2=“on“ background_color_gradient_start_2=“#ffffff“ background_color_gradient_end_2=“rgba(255,255,255,0)“ background_color_gradient_direction_2=“90deg“ background_color_gradient_end_position_2=“50%“ padding_top_1=“100px“ padding_bottom_1=“100px“ padding_1_tablet=“50px||50px|“ padding_1_last_edited=“on|tablet“ module_class_1=“column_overflow_left flexible-column“ module_class_2=“column_right flexible-column“ module_class=“column_wide_left“ _builder_version=“3.19.8″ padding_2_tablet=“200px||200px|“ padding_2_last_edited=“on|phone“ padding_2_phone=“0px||0px|“][et_pb_column type=“1_2″][et_pb_post_title admin_label=“Non modificare – Titolo automatico del post“ meta=“off“ featured_image=“off“ _builder_version=“3.18.6″ title_font=“||||||||“ title_text_align=“right“ custom_margin=“||0px“ \/][et_pb_text _builder_version=“3.19.8″ text_orientation=“right“ custom_margin=“||30px“ custom_padding=“|||“]<\/p>\n

Fegato aea venessiana<\/h3>\n

Von allen Innereien wird die Kalbsleber am \u00f6ftesten verwendet und die Zubereitung nach venezianischer Art geh\u00f6rt zu den traditionellen und wahrscheinlich \u00e4ltesten regionalen Gerichten. Es gibt Nachweise auf die Verwendung in der r\u00f6mischen Zeit und anscheinend stammt der Name von \u201ciecur ficatum\u201d (Leber mit Feigen) ab: um die Leber, vor allem von Schweinen und G\u00e4nsen, gr\u00f6\u00dfer zu machen, wurden diese mit Feigen gef\u00fcttert.<\/p>\n

Andere behaupten, dass der Name davon abstammt, weil in der r\u00f6mischen Zeit die Leber gemeinsam mit Feigen gekocht wurde, um den besonders starken Gschmack abzuschw\u00e4chen. Auf jeden Fall trafen die Venezianer die richtige Entscheidung \u2013 die Feigen wurden durch Zwiebel ersetzt (h\u00e4ufiges Vorkommen in der Lagune), die den starken Geschmack der Leber ebenso mildern.<\/p>\n

Eine weitere Zutat ist der Essig, der in der Vergangenheit, als es noch keine K\u00fchlschr\u00e4nke gab, den unangenehmen Geruch dieses Gerichtes entfernte, wenn dieses nicht frisch konsumiert wurde. Heutzutage entscheidet der K\u00fcchenchef ob er Essig, Wei\u00dfwein oder Zitrone verwendet.
\nUrspr\u00fcnglich wurde die Leber vom Schwein angeboten, heute hingegen wird aufgrund des nicht so starken Geschmacks die Kalbsleber bevorzugt. Diese Gericht steht auf jeder Speisekarte der Slow-Food Osterien in Venetien. <\/p>\n

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\n<\/p>\n

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[\/et_pb_text][\/et_pb_column][et_pb_column type=“3_4″][et_pb_text _builder_version=“3.19.8″]<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=“on“ gutter_width=“2″ make_equal=“on“ module_class_1=“flexible-column“ _builder_version=“3.18.6″ global_module=“32689″][et_pb_column type=“1_4″][\/et_pb_column][et_pb_column type=“1_4″][et_pb_button admin_label=“Non modificare – Pulsante“ global_parent=“32689″ button_url=“https:\/\/osteriamadonnetta.it\/de\/traditionelle-gerichte-aus-venetien\/“ button_text=“Zur\u00fcck zu den Rezepten“ button_alignment=“center“ _builder_version=“3.18.6″ custom_margin=“50px||“ \/][\/et_pb_column][et_pb_column type=“1_4″][et_pb_button admin_label=“Non modificare – Pulsante“ global_parent=“32689″ button_url=“https:\/\/osteriamadonnetta.it\/de\/kontakt\/“ button_text=“Jetzt buchen“ button_alignment=“center“ _builder_version=“3.18.6″ custom_margin=“50px||“ \/][\/et_pb_column][et_pb_column type=“1_4″][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Von allen Innereien wird die Kalbsleber am \u00f6ftesten verwendet und die Zubereitung nach venezianischer Art geh\u00f6rt zu den traditionellen und wahrscheinlich \u00e4ltesten regionalen Gerichten.<\/p>\n","protected":false},"author":4,"featured_media":33229,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30],"tags":[],"class_list":["post-33381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-typischen-spezialitaten-aus-veneto"],"yoast_head":"\nKalbsleber auf venezianische Art – Osteria Madonnetta<\/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:\/\/www.osteriamadonnetta.it\/cucina-veneta\/fegato-alla-veneziana\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" 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