Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but almost every family has its own recipe for it. I still have to experiment a bit with beef, although I also had short ribs, unfortunately a good piece of the […]
WeiterlesenDeutsch With different ingredients, the recipe is at home almost all over Italy. What the recipes has in common is that the chicken or poulard is fried and then stewed in a tomato sauce for a long time. The version I had was cooked with Supreme, the chicken breast with the 1st wing bone and especially with the skin. Since […]
WeiterlesenDeutsch Opinions are a bit confused about Spaghetti Caruso. On the one hand, they are said to be named in Italy after the famous tenor Enrico Caruso, who is said to have loved chicken liver. On the other hand, you can almost only find English-language pages on which the recipe appears. So it could also be an invention of Italian-Americans, […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
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