{"id":15054,"date":"2022-04-12T08:00:00","date_gmt":"2022-04-12T07:00:00","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/04\/12\/fleischterrine-mit-peperoni-pistazien-und-gemuse-kaviar\/"},"modified":"2025-11-02T16:18:39","modified_gmt":"2025-11-02T08:18:39","slug":"fleischterrine-mit-peperoni-pistazien-und-gemuse-kaviar","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/04\/12\/fleischterrine-mit-peperoni-pistazien-und-gemuse-kaviar\/","title":{"rendered":"Fleischterrine mit Peperoni, Pistazien und Gem\u00fcse Kaviar"},"content":{"rendered":"
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\"Fleischterrine<\/figure>\n<\/div>\n\n\n
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Meat Terrine with Capsicum, Pistachios and Vegetable Caviar<\/h3>
Pane-bistecca<\/div><\/div>\n
\n This is a Meat Terrine with Capsicum, Pistachios and Vegetable Caviar. Terrines are traditionally made from meat that is almost pureed and often covered with aspic\/jelly to preserve it. In the past, it was mainly hare, game and pheasant that were cooked in this way. But nowadays there are many other terrines, those with vegetables, with eggs or even fruits and berries.\n

\n\t\tIt is cooked in a bain-marie, that is, in water. If you want it really traditional, you can also use a nice terrine mould, which you can get in all shapes and sizes. But for simplicity’s sake, I used a cake tin. Terrines are served cold, so they can be prepared very well. They go well as a starter or as a buffet addition. Mine is very simple, chicken and pork with capsicum and pistachios! <\/div>\n
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Prep time<\/div>\n
25 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h 50 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
12<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
2 h 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n

For a normal cake tin:<\/h4>\n\t