{"id":9124,"date":"2024-03-25T17:46:55","date_gmt":"2024-03-25T16:46:55","guid":{"rendered":"https:\/\/etivaz-aop.ch\/epaule-de-veau-a-la-croute-de-letivaz-aop\/"},"modified":"2025-09-16T11:32:11","modified_gmt":"2025-09-16T09:32:11","slug":"kalbsschulter-mit-kruste-aus-letivaz-aop","status":"publish","type":"post","link":"https:\/\/etivaz-aop.ch\/de\/epaule-de-veau-a-la-croute-de-letivaz-aop\/","title":{"rendered":"Kalbsschulter mit der Kruste von L'Etivaz AOP"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"9124\" class=\"elementor elementor-9124\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-790793f1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"790793f1\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3c22b31f\" data-id=\"3c22b31f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6b5dc17c elementor-widget elementor-widget-video\" data-id=\"6b5dc17c\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=uundDRd62is&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-44c7f122 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"44c7f122\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-10e70b13\" data-id=\"10e70b13\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7f42e51a elementor-widget elementor-widget-heading\" data-id=\"7f42e51a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Zutaten<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9b5207b elementor-widget elementor-widget-text-editor\" data-id=\"9b5207b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4 id=\"gspb_heading-id-gsbp-fcd18197-1b26\" class=\"gspb_heading gspb_heading-id-gsbp-fcd18197-1b26\">Zutaten<\/h4><p>800g Kalbsschulter,2 Rosmarinzweige,Oliven\u00f6l, Gew\u00fcrzsalz,50g L'Etivaz AOP,,50g Paniermehl,50g Oliven\u00f6l,500g Kokosbohnen,30g Butter,Bohnenkraut, Salz, Pfeffer,600g Neue Kartoffeln,50g G\u00e4nse- oder Sonnenblumenfett,1. Den Braten 1 bis 2 Tage mit den Rosmarinzweigen und dem Oliven\u00f6l marinieren,2. Den Kalbsbraten ca. 5 Stunden vor der Zubereitung herausnehmen. Dann in einer Pfanne von allen Seiten anbraten und auf einen Rost legen. Etwa 3 Stunden bei 80\u00b0C in den Ofen schieben. Die Kerntemperatur sollte 60\u00b0C betragen. 3. K\u00e4se,,Semmelbr\u00f6sel unddOliven\u00f6l mit den getrockneten Bergkr\u00e4uternnvermischen.,4. Die Bohnen putzen und in Rauten schneiden, in gut gesalzenem Wasser kochen. Eine Nussbutter herstellen, die Bohnen dazugeben und mit Bohnenkraut, Salz und Pfeffer w\u00fcrzen.,5. Die Kartoffeln vierteln,,langsam in G\u00e4nsefett braten,,bis sie goldbraun unddgegart sind,6. Bedecken Sie den Braten mit der K\u00e4semasse und schieben Sie ihn bei 200\u00b0C f\u00fcr etwa 5 Minuten in den Ofen.7. Die Kartoffeln und Bohnen auf Tellern anrichten, den Braten in Scheiben schneiden und mit dem Fleischsaft servieren.<\/p><p>2 Branches de romarin<\/p><p>Huile d\u2019olive, sel aux \u00e9pices<\/p><p>50g L\u2019Etivaz AOP,<br \/>r\u00e2p\u00e9<\/p><p>50g Chapelure<\/p><p>50g Huile d\u2019olive<\/p><p>Herbes de montagne<\/p><p>500g Haricots coco<\/p><p>30g Beurre<\/p><p>Sarriette, sel, poivre<\/p><p>600g Pommes de terre nouvelles<\/p><p>50g Graisse d\u2019oie ou de tournesol<\/p><p>Sel, poivre<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-238a44c5\" data-id=\"238a44c5\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-479073c6 elementor-widget elementor-widget-heading\" data-id=\"479073c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Pr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4dd1f55d elementor-widget elementor-widget-text-editor\" data-id=\"4dd1f55d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>1. Mariner le r\u00f4ti 1 \u00e0 2 jours avec les branches de romarin et l\u2019huile d\u2019olive.<\/p><p>2. Sortir le r\u00f4ti de veau env. 5 h avant la<br \/>pr\u00e9paration. Ensuite le saisir de toutes parts<br \/>dans une po\u00eale et le mettre sur une grille.<br \/>Enfourner environ 3h \u00e0 80\u00b0C. La temp\u00e9rature \u00e0 c\u0153ur doit \u00eatre de 60\u00b0C.<\/p><p>3. M\u00e9langer le fromage, la chapelure et l\u2019huile<br \/>d\u2019olive avec les herbes de montagne s\u00e9ch\u00e9es.<\/p><p>4. Nettoyer les haricots et les couper en losanges, les mettre \u00e0 cuire dans l\u2019eau bien sal\u00e9e. Faire un beurre-noisette, ajouter les haricots, assaisonner avec sarriette, sel et poivre.<\/p><p>5. Couper les pommes de terre en quatre,<br \/>les r\u00f4tir doucement dans la graisse d\u2019oie,<br \/>jusqu\u2019\u00e0 ce qu\u2019elles soient dor\u00e9es et cuites<\/p><p>6. Recouvrir le r\u00f4ti de la masse au fromage, et le mettre au four \u00e0 200\u00b0C pour environ 5 min.<\/p><p>7. Dresser les pommes de terre et les haricots<br \/>sur des assiettes, couper le r\u00f4ti en tranches<br \/>et servir avec le jus de viande.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7dd3c77b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7dd3c77b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2b0be2e9\" data-id=\"2b0be2e9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-252daff5 elementor-widget elementor-widget-image\" data-id=\"252daff5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"2560\" height=\"1440\" src=\"https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1.jpg\" class=\"attachment-full size-full wp-image-9125\" alt=\"\" srcset=\"https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1.jpg 2560w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-300x169.jpg 300w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-1024x576.jpg 1024w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-768x432.jpg 768w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-1536x864.jpg 1536w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-2048x1152.jpg 2048w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-18x10.jpg 18w, https:\/\/etivaz-aop.ch\/wp-content\/uploads\/2024\/03\/Epaule-de-veau-Etivaz-AOP-2-scaled-1-600x338.jpg 600w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Ingr\u00e9dients 800g Epaule de veau 2 Branches de romarin Huile d\u2019olive, sel aux \u00e9pices 50g L\u2019Etivaz AOP,r\u00e2p\u00e9 50g Chapelure 50g Huile d\u2019olive Herbes de montagne 500g Haricots coco 30g Beurre Sarriette, sel, poivre 600g Pommes de terre nouvelles 50g Graisse d\u2019oie ou de tournesol Sel, poivre Pr\u00e9paration 1. Mariner le r\u00f4ti 1 \u00e0 2 [&hellip;]<\/p>\n","protected":false},"author":330,"featured_media":9128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[77],"tags":[],"class_list":["post-9124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"acf":[],"_links":{"self":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/posts\/9124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/comments?post=9124"}],"version-history":[{"count":8,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/posts\/9124\/revisions"}],"predecessor-version":[{"id":14669,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/posts\/9124\/revisions\/14669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/media\/9128"}],"wp:attachment":[{"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/media?parent=9124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/categories?post=9124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/etivaz-aop.ch\/de\/wp-json\/wp\/v2\/tags?post=9124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}