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This is a Tuscan recipe that I have adapted to my needs. This is done with all kinds of chicken parts, the most common is chicken breast. Since this dries too quickly for me, I used chicken legs. They should lose their skin before braising, I left it on and put the legs under the grill again after braising to get them crispy. The bell pepper doesn't really belong in there either, but since I didn't want a salad, the bell pepper...
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For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a tea filter and then disposed of. 2 servings Ingredients:
500 g of wild boar goulash (unfortunately whole pieces of meat are...
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Actually, this is a leftover meal, in which I've used so many legacies of my sweetheart and whatever was left in the fridge. I even found the wine in it. The broth was from the freezer.
The sauce got the typical Italian touch with olive oil, garlic and Pecorino romana. The spaetzle baked in fat and finished the fusion Italy/Swabia.
The cleansing of the chanterelles is actually an ancient trick to avoid the complicated cleaning with...
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Pasta with seafood is in Germany usually with a pre-cooked, frozen seafood mix without peel. That's exactly what I did't want, I wanted the Italian original with seafood in shell, which is hard to get in Germany. Mussels are rarely fresh in the summer, so had to serve a pack of frozen with shell. Prawns are frozen in countless varieties, I decided for small-finger sized, raw with shell and without head. The biggest problem was real...
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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 to buy Pecorino romano, which is becoming rarer, because it is increasingly displaced by the Sardinian competition. Black pepper directly from the mill, it was a dream that is no longer standard everywhere in Italy. In most cases, more and more full eggs are used instead of just egg yolk. 2...
On Sunday, we arrived in Jesolo, got our key and then drove to our apartment. For two people big enough, a bit worn but mostly clean. Anyway, we do not want to live here, but sleep, cook and eat as needed. Right in the house is a pizzeria, in which we ate good Penne Amatriciana. The evening ends with a glass of red wine.
Am Sonntag sind wir, mit einmaligem Verfahren, in Jesolo angekommen, haben unseren Schlüssel entgegen genommen und sind dann...
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