Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) […]
WeiterlesenDeutsch Actually, this is a leftover meal, in which I’ve used so many legacies of my sweetheart and whatever was left in the fridge. I even found the wine in it. The broth was from the freezer. The sauce got the typical Italian touch with olive oil, garlic and Pecorino romana. The spaetzle baked in fat and finished the fusion […]
WeiterlesenDeutsch The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something like that can only come from Italy. And it would not be my recipe if I had not developed my own version of it. 2 servings Ingredients: 1 big tomato, peeled, cored and diced 1 […]
WeiterlesenDeutsch This pasta is with the easiest tomato sauce ever. In Germany often cooked with tons of herbs but that’s not common in Italy. At most, some basil or parsley leaves are added. My individual in this recipe: I use a chili pepper instead of black pepper. 2 servings Ingredients: 140 g spaghetti or linguine 1 small can (450 g) […]
WeiterlesenDeutsch Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is a classic recipe of the Italian cuisine, where there are the modifications osso buco, osso buco Milanese (butter as frying fat, tomato paste) and osso buco in Lombardian style (alla gremolada, chopped lemon zest, tomato […]
WeiterlesenDeutsch The origin of the name is unclear. After an anecdotal under various statements it should go back to the fact that prostitutes the dish could simply prepare quick between visits of their suitors. Another one is related to that Italian brothels in the 1950s were ‚casa chiuse‘ closed houses and the prostitutes they were allowed to leave only once a week […]
WeiterlesenDeutsch There is a recipe from the Bologna Chamber of Commerce which describes exactly what the Ragu alla Bolognaise must be like. However, I know variants such as sand on the sea. On the one hand there is the recipe of the sisters Simili, in which chicken liver is used. So I know that from a cookbook of the 1960s. […]
WeiterlesenDeutsch The recipe comes from Amatrice, a village in the Lazio to the border with the Abruzzi. The area was in 2016 again, unfortunately, in all headlines due to the terrible earthquakes, which occur there again and again. To help the population, countless restaurants around the world put the dish on their menu and donated about € 2, – of […]
WeiterlesenDeutsch Pasta with seafood is in Germany usually with a pre-cooked, frozen seafood mix without peel. That’s exactly what I did’t want, I wanted the Italian original with seafood in shell, which is hard to get in Germany. Mussels are rarely fresh in the summer, so had to serve a pack of frozen with shell. Prawns are frozen in countless […]
WeiterlesenDeutsch This it is the original, no cream, no pancetta but Guanciale, the air-dried pork cheek, no Parmesan but Pecorino and fortunately I was able to buy Pecorino romano, which is becoming rarer, because it is increasingly displaced by the Sardinian competition. Black pepper directly from the mill, it was a dream that is no longer standard everywhere in Italy. […]
Weiterlesen