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The recipe comes from Amatrice, a village in the Lazio to the border with the Abruzzi. The area was in 2016 again, unfortunately, in all headlines due to the terrible earthquakes, which occur there again and again. To help the population, countless restaurants around the world put the dish on their menu and donated about € 2, – of their proceeds.
The origin is a whole family tree of dishes. Let's start with the spaghetti cacio e...
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Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also a seasonal salad or vegetable.
In restaurants, the green sauce is usually served separately in a sauce boat so that the breading of the schnitzel does not become soft. At home, if you serve the whole thing immediately after serving, you can also put the sauce on the plate. 2...
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The dirty potatoes are a Palatinate specialty made from fried potatoes, mixed with home-made black pudding and liver sausage. You need very strongly seasoned sausages like in the Palatinate and southern Hesse.
I expanded the whole thing a little more towards a farmer's breakfast by mixing in eggs. 2 servings Ingredients:
2 tablespoons oil
400 g potatoes cooked the day before, peeled and sliced
1 large onion, cut into strips
200 g...
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This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn.
House slaughter is hardly possible due to the „beloved“ EU bureaucracy, so you can be happy to have a...
Sorry, only in German. Langen in Hessen feiert einmal im Jahr am letzten Wochenende des Junis sein Brunnen- oder Ebbelwoifest. Dabei wird pünktlich am Freitag ab 18.00 Uhr Apfelwein (Ebbelwoi) aus dem Brunnen ausgeschenkt. Dazu sind die umliegenden Straßen voll mit Buden für Klamotten und Essen, dazu kommen diverse Fahrgeschäfte. Der Ebbelwoi kommt natürlich nicht direkt aus dem Brunnen, sondern wird von Fässern mit extra Leitungen zu...
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This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as much as the hollandaise sauce and the boiled potatoes to. The sauce can also be a Bearnaise, the ham is also variable. I prefer a smoked and an air-dried raw ham and an un-smoked cooked ham, which is very difficult to find in Swabia.
Addendum: The smoked raw ham has now been dropped from the program. There...
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On Thursday (Ascension) we had a really nice nostalgia BBQ. It was Pentecost Monday, I was only a week together with my sweetheart and I spent a wonderful afternoon and evening with three lovely ladies. I had specifically developed recipes that differ from the usual steaks and sausages. There were skewers with shrimps and then Viktoria sea perch, which I for ecological reasons no longer use, instead with coalfish, plus a red garlic...
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The Vaba restaurant in Murr an der Murr is apparently run by Albanians from Kosovo. The menu, unsurprisingly given its geographical location, resembles a former Yugoslavian menu.
We both had Qebapa, a Croatian/Serbian cevapcici with steak fries, salad, kajmak, and ajvar.
The service was very friendly and we got pizza bread with a spicy paprika cream.
The young man said, "See you next time," and that will definitely be the case.
A...
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The same trick as with Swabian ravioli Maultaschen. Friday is fasting day, so there's no meat. Swabians hide their meat in pasta dough to hide it from God; I hide the meat in a squid tube.
Both are actually hypocritical, but I don't care, since I have nothing to do with the imaginary friend in heaven anyway.
What's essential for the minced meat filling is a sufficient amount of garlic. It has to have a really strong flavor. I know it...
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Spareribs are a wonderful nibble, which unfortunately too often even ends up in Germany in the sauerkraut or even in the waste. In this case it’s actually a real treat when they are marinated, grilled and coated with a smoky BBQ sauce.
Thus, they get really soft and almost falling off the bone, there are two methods: Boil it before and grill it very briefly or BBQ indirectly for several hours at low heat. That was my way.
Normally,...