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First and foremost, this is not an Indian dish, although the spices could well point in that direction. The basis was haddock in yoghurt sauce by Rotraud Degner, Fish & Seafood, Mosaik Verlag Munich, 1989, ISBN 3-453-11736-0.
First, I shortened the insanely long cooking time for the fish to a minimum, so cooking in the sauce was also omitted. I used the original spices and quantities, only left out the ground coriander seeds,...
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One of the simplest pasta dishes is the spaghetti aglio olio, with garlic and oil. It goes without saying that you don't use the cheapest olive oil, but rather a good, cold-pressed one. Over time, the peperoncino has crept in, which gives the whole thing a little more pep. This would combine 6 ingredients of the very best quality in a prime example of Italian cuisine, the best raw materials with a simple recipe.
A word about the...
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One of the most famous tapas are the garlic prawns „gambas al ajillo“. Be sure to serve with crusty white bread for soaking the aromatic oil.
As described above, the Gambas al ajillo belong to the classic tapas. With 500 g headless prawns, raw and with shell, it can also be used to make a main course for 2 people. 2 servings Ingredients:
200 g deep-sea shrimp
1 teaspoon coarse sea salt
2 Piri Piri *
2 garlic cloves
6 tablespoons...
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The Polpo alla luciana comes from the eponymous district of Naples and is said to have been prepared there for the first time by poor fishermen.
Usually small animals of 80 - 100 g are used for this, which probably originated from the bycatch and could not be sold. They can certainly be bought from a well-stocked fishmonger, in Germany larger specimens from 300 g upwards are sold. Correspondingly shredded, they also do their job. I...