{"id":160249,"date":"2024-08-08T16:45:03","date_gmt":"2024-08-08T08:45:03","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=160249"},"modified":"2024-08-08T16:46:59","modified_gmt":"2024-08-08T08:46:59","slug":"fleischvoegel-schweizer-fleischrollen","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/08\/08\/fleischvoegel-schweizer-fleischrollen\/","title":{"rendered":"Fleischv\u00f6gel Schweizer Fleischrollen"},"content":{"rendered":"\n
\"Fleischv\u00f6gel<\/figure>\n\n\n\n
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Fleischv\u00f6gel Swiss Beef Roulade<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n What I’ve wanted to make for a long time are Fleischv\u00f6gel – Swiss meat rolls! But as I live in Asia, it’s not always easy to cook traditional Swiss food. Often the ingredients aren’t quite right, as is the case here, so you just use what’s available. I also didn’t use gherkins (pickled gherkins) because I don’t like them in meat. \n

\nWhy are Fleischv\u00f6gel (meat birds) called that? I don’t see anything there that I could associate with a bird! The meat is beef, the filling is vegetable, and the shape is definitely not a bird! But I’m wrong! Apparently, the shape resembles a stuffed, tied pigeon, or so they used to say. This is certainly how it is described in very old recipes. \n

\n\t\tBut this dish is not only found in Switzerland, there are similar recipes all over Europe. In Italy they are called involtini, in Germany Fleischroulade, in France paupiette. They can be made from different types of meat and many different fillings are known. <\/div>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
2 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
55 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
3 std 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t