Pappardelle con Finferli – Pappardelle with chanterelles – Pappardelle mit Pfifferlingen

Deutsch This is not an Italian classic like so many pasta dishes. Most of the time, the average non-Italian automatically thinks of cream when they think of pasta sauces with mushrooms. But this is frowned upon except in Aldo Adige. The other variant is a kind of carbonara with mushrooms, but the eggs also bothered me. That’s not to say […]

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Minestrone

Deutsch In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish […]

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Peppers stuffed with salsiccia – Mit Salsiccia gefüllte Paprikaschoten

Deutsch Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat […]

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Spaghetti aglio, olio e peperoncini

Deutsch One of the simplest pasta dishes is the spaghetti aglio olio, with garlic and oil. It goes without saying that you don’t use the cheapest olive oil, but rather a good, cold-pressed one. Over time, the peperoncino has crept in, which gives the whole thing a little more pep. This would combine 6 ingredients of the very best quality […]

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Polpo alla luciana – Octopus in the manner of Santa Lucia – Oktopus auf Art von Santa Lucia

Deutsch The Polpo alla luciana comes from the eponymous district of Naples and is said to have been prepared there for the first time by poor fishermen. Usually small animals of 80 – 100 g are used for this, which probably originated from the bycatch and could not be sold. They can certainly be bought from a well-stocked fishmonger, in […]

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Busecca – Italian tripe soup – Italienische Kuttelsuppe

Deutsch In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full bouquet garnie (carrots, celeriac, leek) instead of celery stalks, carrots and potatoes, which makes the whole thing more like a stew. Tripe is according to current understanding rumen, reticulum and omasum of beef as opposed […]

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In search of the Etruscan precursor of the ragu bolognese – Auf der Suche nach dem etruskischen Vorläufer des Ragu bolognese

Deutsch An ancient Etruscan text mentions a meat ragout that has certain similarities with the ragu bolognese. It consists of beef and vegetables and is cooked for hours. Of course, ingredients such as peppers, tomatoes, potatoes and corn are omitted from a pre-Columbian recipe in Europe, as they all come from the New World. In addition, back then, as was […]

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