Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 […]
WeiterlesenDeutsch A typical dish from the Veneto, which is of course already prepared in countless ways and usually served as secondo piatti or main course. 2 servings Ingredients: 300 g veal liver, cleaned and cut into strips 2 tbsp olive oil 1 tbsp butter 2 onions, cut into strips 2 cloves of garlic, chopped 30 ml balsamic vinegar 100 ml […]
WeiterlesenDeutsch Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for local game traders or forestry offices on the Internet took me across Germany, local sources could not be found. There is the local butcher who only sells the noble parts. Whole animals with offal? Forget […]
WeiterlesenDeutsch The Ragú by the sisters Margaritha and Valeria Simili from Bologna is one of the innumerable variants of the Ragú bolognese, whereby my version stands out again. I don’t use minced meat but cut beef into fine cubes. What doesn’t get in with me is milk. So far it has always curdled, which doesn’t look very appetizing. Certainly the […]
WeiterlesenDeutsch In our Kaufland (German grocery chain) „Pulpo“/octopus was once again in the advertising. I purchased one of these ideal for our Friday fish. The question now was, how do I cook that? I have an old recipe for squid/octopus in armoricaine/americaine sauce. But since we cooked 80% Italian this week, since we can’t go to Italy after my wife’s […]
WeiterlesenDeutsch This is a Tuscan recipe that I have adapted to my needs. This is done with all kinds of chicken parts, the most common is chicken breast. Since this dries too quickly for me, I used chicken legs. They should lose their skin before braising, I left it on and put the legs under the grill again after braising […]
WeiterlesenDeutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a […]
WeiterlesenDeutsch This aperitif I took home from Italy. You do not necessarily have to take Aperol, Campari goes also or one of the many Italian orange colored herbal liqueurs, which sell almost all discounter for € 4,99 here in Germany. If you drink it, however, to get more or less tipsy, you should take the two branded products and a […]
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