Calf liver Berlin style – Kalbsleber Berliner Art
↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to…
Read Full Recipe↓Deutsch The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to…
Read Full Recipe↓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)…
Read Full Recipe↓Deutsch Beef and veal kidneys are a little tricky to handle. I can't just cut them in half like I would with pork kidneys and cut out the fatty tissue…
Read Full Recipe↓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…
Read Full Recipe[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…
Read Full Recipe↓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…
Read Full Recipe↓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.…
Read Full Recipe↓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,…
Read Full Recipe↓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…
Read Full Recipe↓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…
Read Full Recipe