{"id":164424,"date":"2025-06-30T17:43:45","date_gmt":"2025-06-30T09:43:45","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=164424"},"modified":"2025-07-05T17:20:29","modified_gmt":"2025-07-05T09:20:29","slug":"adrio-mit-zwiebel-pilz-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/06\/30\/adrio-mit-zwiebel-pilz-sauce\/","title":{"rendered":"Adrio mit Zwiebel-Pilz Sauce"},"content":{"rendered":"\n
\"Adrio<\/figure>\n\n\n\n
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Adrio with Onion-Mushroom Sauce<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Adrio with onion-Mushroom sauce is very Swiss! Adrio is a meatball made from a mixture similar to bratwurst, only better seasoned. The filling consists of finely ground pork or veal sausage meat or a mixture of the two. It is wrapped in a pork net and fried in this way.

\nAlthough the name adrio was originally derived from liver, today it is usually prepared without liver. Today, adrio consists of veal and pork muscle meat, pork fat, veal head or rind and pork netting. Even a so-called veal adrio always contains a high proportion of \u201cpork parts\u201d, mainly bacon and the typical netting. The sausage meat is seasoned with garlic, onions, salt, pepper, thyme and parsley. \n

\n\t\tAdrios can be bought ready-made from the butcher in Switzerland or prepared yourself from sausage meat. <\/div>\n
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Prep time<\/div>\n
10 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
35 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
2<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
45 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t