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In Germany and France, an omelette is a pure egg mixture that is fried in a pan to make a flat cake, while in Switzerland and Austria a dough made with flour is also called an omelette.
In its simplest form, eggs are simply mixed together and served either pure or with hearty stuffings and belongs to the pub kitchen. The foam omelette is a little finer and is fried fluffy using various methods. You can do this by adding sparkling...
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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 red or white wine to taste
4 sage leaves, chopped
salt
pepper Preparation:
Fry the liver in the oil and butter...
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This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely because it is so easy, you can mercilessly taste the biggest mistake you can make in making the stock from stock powder. Otherwise you just have to cook the broth from soup meat and bones fresh.
The name Gaisburger (district of Stuttgart) march refers to the catering of the Württemberg soldiers, whereby...