Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch As you can easily see from the few dessert recipes, I am not a „sweet tooth“ and apart from pizza dough I am suspicious of anything made from flour and other baking ingredients. But since the pastry portion of the recipe is already bought ready-made, after long deliberation I dared to try a tiramisu. As is well known, this […]
WeiterlesenDeutsch In contrast to the older recipe, the sauce should be a real tomato sauce, really hot and with a lot of garlic. I managed to do this with the help of 1/2 Bhut jolokia and 5 large cloves of garlic. For 90% of all Europeans, the sauce would be clearly too hot. So I cooked an alternative tomato sauce […]
WeiterlesenDeutsch A delicious meal on hot days and in its simplicity almost genial again. The sauce is heated quickly by the hot spaghetti, it should, however, took some time out of the refrigerator before. I can’t verify whether the recipe is actually Italian because I don’t even begin to know what to look for. At least the ingredients are all […]
WeiterlesenDeutsch Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect. One theory says that the Portuguese took the recipe to Japan, where it, adapted […]
WeiterlesenDeutsch Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must. In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based […]
WeiterlesenDeutsch The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According […]
WeiterlesenDeutsch 2 servings Ingredients: 2 tbsp olive oil 500 g chicken hearts 250 g Italian soup greens (celery, carrots), diced 1 onion, cut into large cubes 3 cloves of garlic, chopped 400 g peeled tomatoes 100 ml white wine salt pepper sugar as needed (not common in Italy, but is a bit more pleasing on the palate for northern Europeans) […]
WeiterlesenDeutsch The original recipe comes from my sweetheart. She always bought three beef roulades. Two get stuffed, one divided, breaded and fried like a cutlet Milanese. For years it has bothered me, that they were always awfully chewy, but with a well-matured beef of the topside it is a real pleasure and has nothing to do with the meat, which is […]
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