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Guacamole is an avocado dip. For this very ripe avocados are hollowed out and either crushed with a fork or puréed with a hand blender. Indispensable in the various recipes are lemon or lime juice and salt. Optional is garlic, diced tomatoes, chilies and onions.
Originally the guacamole came from Mexico, but has spread throughout Central America and the southern United States.
It is eaten as a dip with nachos and tortilla chips or...
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Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A kind of mayonnaise is made from canned tuna, anchovies and capers, which is then used to coat the thinly sliced meat. In Italy you probably eat this straight from the fridge, I prefer a room-warm version that doesn't make your teeth fall out (at my old age I don't have...
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Eggs Benedict is an American breakfast dish made with poached eggs on toast or English muffins. The original is with cooked ham, I made a variant where the ham is replaced with bacon. Instead of toast or muffins, I used toasties, which are small, flat buns.
As is usual with the first attempt, the hollandaise sauce sucked. Since next time there is hardly any rush to be expected, it will also work with the hollandaise, which I have...
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A dish found in many pizzerias, mostly cooked by Italians with Italian ingredients. I can't judge whether that's really Italian. What really matters is that it tastes good. Beef steaks are often treated in this way, but you have to be extremely careful not to overcook the meat.
In addition to the meat, the basis is the Pizzaiolo tomato sauce. You can cook it separately and then pour over the roasted meat, at least that's how I would...