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	<title>Bergholts opskrifter &#187; anderillettes</title>
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		<title>Rillettes af and</title>
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		<pubDate>Wed, 11 Nov 2009 10:58:50 +0000</pubDate>
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				<category><![CDATA[andebryst]]></category>
		<category><![CDATA[andefond]]></category>
		<category><![CDATA[andelår]]></category>
		<category><![CDATA[anderillettes]]></category>
		<category><![CDATA[crozes-hermitage]]></category>
		<category><![CDATA[opskrifter med and]]></category>
		<category><![CDATA[rhone]]></category>
		<category><![CDATA[rillette]]></category>
		<category><![CDATA[rillettes]]></category>
		<category><![CDATA[rillettes af and]]></category>
		<category><![CDATA[saint joseph]]></category>
		<category><![CDATA[sylte]]></category>
		<category><![CDATA[vin til rillettes]]></category>

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		<description><![CDATA[opskriften på rillettes af and er oprindeligt bragt november 2007 Rillettes er ligesom confiten en klassisk konserveringsmetode. Den danske pendant er sylten, hvor der anvendes fedt- og collagenholdigt svinekød &#8212; fx grisehoved og grisetær. Men lad os i denne omgang holde os til rilletten. Traditionelt fremstilledes rilletter af svinekød (og som oftest af svineskank). Der [...]]]></description>
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