↓Deutsch In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and …
Italien
Scallopine al marsala – Schnitzel in marsala wine – Schnitzel in Marsala
↓Deutsch Schnitzel in Marsala is an Italian classic, usually made with veal; but chicken, turkey and pork are also quite common. The sauce takes its …
Clams in tomato sauce – Venusmuscheln in Tomatensauce
↓Deutsch I developed this recipe a few years ago in the Veneto region of Italy, based on an idea that came from a spur-of-the-moment purchase. …
Pasta with/mit Nduja
↓Deutsch The Nduja is a Calabrian spreadable sausage that is filled undried in natural casings and, unusually for Italy, is smoked. A good third of …
Spaghetti with cherry tomatoes – Spaghetti mit Cocktailtomaten
↓Deutsch A delicious meal on hot days and in its simplicity almost genial again. The sauce is heated quickly by the hot spaghetti, it should, …
Spaghetti carbonara
↓Deutsch This it is the original, no cream, no pancetta but Guanciale, the air-dried pork cheek, no Parmesan but Pecorino and fortunately I was able …
Pasta with pesto verde – Pasta mit Pesto verde
↓Deutsch The Italian classic *pesto verde* is usually made with basil. However, I never really cared for the taste, so I decided to make my …
Manzo brasata al vino rosso – Italian beef roast in red wine – Italienischer Rinderbraten in Rotwein
↓Deutsch A simple roast beef that is at home in northern Italy and Ticino. The preparation is very reminiscent of the Beouf bourgignon. The picture …
Mussels in tomato sauce – Miesmuscheln in Tomatensauce
↓Deutsch This recipe is my own creation, based on the pasta sauce for Venetian mussels with tomato sauce. I intended it primarily for serving with …
Pasta alla napoletana
↓Deutsch This pasta is with the easiest tomato sauce ever. In Germany often cooked with tons of herbs but that’s not common in Italy. At …