Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used. For the first time I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 […]
WeiterlesenDeutsch We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE store where, as is well known, this is not part of the range. At least that has the advantage that we can buy our Hessian garlic fine bologna. We could buy veal cheeks from a […]
WeiterlesenDeutsch A real Wiener Schnitzel is made of veal from the knuckle, the top side or the back. That applies at least in Austria and Germany. Other types of meat, such as turkey or pork, may only be called Wiener Schnitzel type. Here I once had the luck to find a top side in sufficient size in our bar, so […]
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 […]
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