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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 to have loved chicken liver. On the other hand, you can almost only find English-language pages on which the recipe appears. So it could also be an invention of Italian-Americans, like the meatballs in tomato sauce. A third theory comes from Ian Fleming, the author of James Bond....
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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 veal liver, cleaned and cut into strips
2 tbsp olive oil
1 tbsp butter
2 onions, cut into strips
2 cloves of garlic, chopped
30 ml balsamic vinegar
100 ml red or white wine to taste
4 sage leaves, chopped
salt
pepper Preparation:
Fry the liver in the oil and butter...
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The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used.
For the first time I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 servings Ingredients:
1 veal kidney of 300 - 400 g, the fat tissue inside removed
1 tbsp flour
1 tbsp olive...
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The menu sequence is a bit old-fashioned these days, the vegetable course has risen clandestinely in the main course and a separate cheese course and a dessert have meanwhile given way to one, i.e. either cheese or a sweet as a dessert.
At the start of Advent 2020 we had a 5-course French menu consisting of: A purchased three-layer pâté made from turkey, duck and goose liver.
Instead of a vegetable course, a ragout made from king...
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Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces.
In the international cuisine dishes are found worldwide with tripe on the menu cards. In Italy, the Tripa alla romagna and the Busecca, in France, the Tripes a la mode de Caen and in Turkey the tripe soup Iskembe Çorbası, just to name a few.
My first encounter with tripe was in the Badian Emmendingen with this recipe...
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Kidneys in sherry are a typical tapas dish of the newer generation, as tapas was no longer just a sheet of bread spreaded, so there were also warm dishes that were served with a toothpick to a drink.
I like to use pig kidneys, as they are the easiest to clean. Split lengthwise, cut into four pieces and then cut out the pieces of fat with a wedge cut. Then water for 30 minutes with change of water until the pee taste is gone and they...
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