[caption id="attachment_8883" align="alignnone" width="1200"] Ragù from lamb.Ragù aus Lammfleisch.[/caption] ↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna…
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↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage and/or dumplings, pork liver is…
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↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine can do as a substitude.…
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↓Deutsch Shashlik is actually known as a skewer. Original from the Caucasus this is marinated meat on skewers and grilled. In Germany they make a skewer with bacon, kidneys, pork,…
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↓Deutsch My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are…
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↓Deutsch The preparation of this tripe dish is somewhat reminiscent of the Italian Busecca, comes however from the African Côte d’Ivoire. I have an existing recipe, almost entirely a list…
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↓Deutsch Opinions are a bit confused about Spaghetti Caruso. On the one hand, they are said to be named in Italy after the famous tenor Enrico Caruso, who is said…
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↓Deutsch In the recipe, I used the Italian version of the dish, also known as Trippa alla Milanese. The Busecca ticinese comes with a full bouquet garnie (carrots, celeriac, leek)…
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↓Deutsch 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…
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↓Deutsch While in other parts of Germany tripe ends up tacitly in sausages or in dog food, in Swabia they are eaten as sour tripe or in Baden in white…
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