Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 […]
WeiterlesenDeutsch Pizza is a really simple dish, even when you reluctantly handle with yeast dough. This dough is as simple as possible. The next is, you don’t need to cook a tomato sauce. I use crushed tomatoes from the pack without seasoning and season on the dough sheet. After baking time, this get’s a sauce from himself. 4 servings Ingredients: […]
WeiterlesenDeutsch It is not easy on our stove to heat two oversized pots at the same time. We have a field with three levels for small, medium and large pots/pans, two small fields and a medium sized field where you can add an extra field for oval pots. As the saying goes, the pasta is not waiting for the sauce […]
WeiterlesenDeutsch 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) […]
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