Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch 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 […]
WeiterlesenDeutsch The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According […]
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 Palatinate wine foam sauce is the sauce to the Palatinate steamed noodles. They can also be used for other warm desserts. but it is an essential part of the steamed noodles. For children, the alternative is the vanilla sauce. 4 servings Ingredients: 500 ml dry Palatinate Riesling 250 ml of water 1 teaspoon foodstarch 2 eggs, separated, whites beaten […]
WeiterlesenDeutsch The Ragú by the sisters Margaritha and Valeria Simili from Bologna is one of the innumerable variants of the Ragú bolognese, whereby my version stands out again. I don’t use minced meat but cut beef into fine cubes. What doesn’t get in with me is milk. So far it has always curdled, which doesn’t look very appetizing. Certainly the […]
WeiterlesenDeutsch This recipe only looks Italian at first glance, but it is an in-house creation made from a dark gravy with mushrooms over spaghetti with parmesan. 4 servings Ingredients: 500 g fresh mushrooms 1 onion 1 clove of garlic 1 glass of dry white wine 2 cups of whipped cream 3 tbsp parmesan pepper salt nutmeg Preparation: Clean the mushrooms, […]
WeiterlesenDeutsch 3 – 4 servings Ingredients: 1 onion 1 tablespoon brown sugar 1 tablespoon olive oil 3 tablespoons of tomato paste 1 clove of garlic 5 tablespoons sugar syrup 1 cup of tomato ketchup salt 1 tablespoon cayenne pepper 2 tablespoons smoked salt „Hickory“ Preparation: Cut the onion into large cubes. Caramelize the sugar, add oil, onions and tomato paste […]
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 The now familiar Frankfurt green sauce was not one of the favorite dishes of Johann Wolfgang von Goethe, although that is always maintained, since this recipe first appears in 1860 in the Frankfurt cookbook of Wilhelmine Rührig. The sauce came probably from Italy as salsa verde over the French sauce verte to Frankfurt, when exactly is not known. Meanwhile, […]
WeiterlesenDeutsch A whole cured beef tongue is too much for us two people, so it is divided into three parts. The first third turns into tongue in port wine or Madeira sauce, the second third into tongue in horseradish sauce and the last third turns into cold cuts. During the week I don’t drive no special effort, just a bright […]
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