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This is not an Italian classic like so many pasta dishes. Most of the time, the average non-Italian automatically thinks of cream when they think of pasta sauces with mushrooms. But this is frowned upon except in Aldo Adige. The other variant is a kind of carbonara with mushrooms, but the eggs also bothered me. That's not to say that these sauces won't taste good, they just have nothing to do with the Italian way of getting a bright...
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One of the few examples in which our French neighbors do not cut the meat but cook it in one piece. Otherwise, the recipe is the classic par excellence with the bouquet garni and the wine. The Beouf bourgignon is prepared in a similar way. 4 servings Ingredients:
1.5 kg shoulder of lamb on the bone
3 tbsp olive oil
200 g carrots, cut into large cubes
200 g celery, cut into large pieces
200 g onions, cut into strips
6 cloves of...
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Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat and soaked bread. In some areas the bread is replaced by cooked rice, so you have the main...