{"id":4262,"date":"2017-01-15T11:56:15","date_gmt":"2017-01-15T10:56:15","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=4262"},"modified":"2023-02-05T20:18:24","modified_gmt":"2023-02-05T19:18:24","slug":"papet-vaudois","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/papet-vaudois\/","title":{"rendered":"Papet Vaudois"},"content":{"rendered":"<p>Wikipedia:<\/p>\n<p>&#8222;Der (auch das) <b>Papet vaudois<\/b> <span class=\"IPA\"><span title=\"Aussprache im Internationalen Phonetischen Alphabet (IPA)\">[pa.p\u025b vo.dwa]<\/span><\/span> ist ein traditionelles Eintopfgericht der Waadtl\u00e4nder K\u00fcche, bei dem Lauch und Kartoffeln in Weisswein (meist Chasselas) auf kleiner Flamme l\u00e4ngere Zeit gar gekocht und zum Schluss mit Rahm verfeinert werden. Dazu gereicht werden auf dem Gem\u00fcse gegarter Waadtl\u00e4nder Saucisson, Saucisse aux choux (Waadtl\u00e4nder Kohlwurst) und\/oder Boutefas. Der Papet Vaudois wird auf der Liste der Kulturg\u00fcter des Kanton Waadt als immaterielles Kulturgut gef\u00fchrt.&#8220;<\/p>\n<p>Die Geschichte mit dem Papet Vaudois las ich k\u00fcrzlich in einer Weinzeitschrift. Und jetzt gluschtete es mich, das Gericht selber mal zu kochen.<\/p>\n<ul>\n<li>Zuf\u00e4lligerweise gab&#8217;s grad Aktion bei Bio-Saucissons. 800g = 2 grosse W\u00fcrste (alles f\u00fcr 4 Personen). Die W\u00fcrste 50 Minuten im knapp siedenden Wasser ziehen lassen. Zahnstocher rein, damit sie nicht platzen.<\/li>\n<li>Dann die W\u00fcrste in 2&#8230;3cm dicke Scheiben schneiden.<\/li>\n<li>Parallel dazu: je 600g Lauchstangen und Kartoffeln. Den Lauch in 4cm lange St\u00fccke und die Kartoffeln in grosse W\u00fcrfel schneiden.<\/li>\n<li>Den Lauch in einer grossen Bratpfanne mit gehackten Zwiebeln und Butter 5 Minuten d\u00fcnsten.<\/li>\n<li>Dann mit je 3dl Weisswein und Bouillonwasser abl\u00f6schen. 20 Minuten k\u00f6cheln bis der Lauch beim r\u00fchren etwas zerf\u00e4llt.<\/li>\n<li>Die Kartoffeln beigeben und weitere 30 Minuten k\u00f6cheln bis sie weich sind. Ggf. etwas Wasser zugeben.<\/li>\n<li>Kurz vor Schluss 1dl Kochrahm, 1 Essl\u00f6ffel Weissweinesssig sowie Salz, Pfeffer und Muskat gut unterr\u00fchren.<\/li>\n<li>Zum anrichten auf eine grosse Platte geben und obendrauf die Wurstscheiben verteilen.<\/li>\n<\/ul>\n<figure id=\"attachment_4265\" aria-describedby=\"caption-attachment-4265\" style=\"width: 900px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4265 size-large\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190721-1024x576.jpg\" width=\"900\" height=\"506\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190721-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190721-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190721-768x432.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><figcaption id=\"caption-attachment-4265\" class=\"wp-caption-text\">Papet Vaudois mit Chateau Barillet<\/figcaption><\/figure>\n<p>Der Wein dazu:<\/p>\n<p>Chateau Barillet. Eine Cuv\u00e9e aus Chasselas, Pinot Gris, Pinot Blanc. Bio. Allerdings aus Genf statt aus Waadt. Aber wir Deutschschweizer sagen ja auch <em>Genfersee<\/em> \ud83d\ude42<\/p>\n<p>Ein einfaches, aber zu dem w\u00e4hrschaften Essen passendes Tr\u00f6pfchen. Der Wein wird ausgebaut durch die ber\u00fchmte Domaine des Balisiers in Peney, die in den 1990er Jahren Furore machte mit ihren damals neuen Rotweinen. Nach zwei schicksalhaften Todesf\u00e4llen f\u00fchrt einer der beiden Gr\u00fcnder,&nbsp;G\u00e9rard Pillon, den Betrieb.<\/p>\n<p><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4268 size-large\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190727-1024x576.jpg\" width=\"900\" height=\"506\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190727-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190727-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2017\/01\/20170114_190727-768x432.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/p>\n<p><\/p>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2019\/01\/Papet-Vaudois.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">zum PDF Rezept<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Wikipedia: &#8222;Der (auch das) Papet vaudois [pa.p\u025b vo.dwa] ist ein traditionelles Eintopfgericht der Waadtl\u00e4nder K\u00fcche, bei dem Lauch und Kartoffeln in Weisswein (meist Chasselas) auf kleiner Flamme l\u00e4ngere Zeit gar<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/papet-vaudois\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Papet Vaudois<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[82],"tags":[],"class_list":["post-4262","post","type-post","status-publish","format-standard","hentry","category-rezepte-aus-aller-welt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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