Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 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 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 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 While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white wine sauce. Fortunately, nowadays you no longer have to go through the hours of cooking and cleaning, the tripe is cleaned, boiled and cut into strips at the butcher’s. 2 […]
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 The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert. At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer […]
WeiterlesenDeutsch Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces. In the international cuisine dishes are found worldwide with tripe on the menu cards. In Italy, the Tripa alla romagna and the Busecca, in France, the Tripes a la mode de Caen and in Turkey the tripe soup Iskembe […]
WeiterlesenDeutsch Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork, peppers and onions, which is cooked in a shashlik sauce. Just ask yourself, why does that have to be on skewers, if that is anyway braised in a sauce. So […]
WeiterlesenDeutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that would be justify more than the double price. What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, Paris mushrooms came (that’s the little ones that you can leave […]
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