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What should not be missing at any Italian festival is the small pig, the porccetta. Originally, this is simply a suckling pig that has had all its bones removed, then stuffed with the usual spices, sewn up again and grilled over an open fire.
A piece of pork belly has now become standard for home use because it is easier to handle. This is just the meat of an adult animal and is therefore not nearly as tender as the original.
For...
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The idea for this recipe I found in the book Fish & Seafood by Rotraud Degner. The recipe is ingenious in its simplicity, something like that can only come from Italy.
And it would not be my recipe if I had not developed my own version of it. 2 servings Ingredients:
1 big tomato, peeled, cored and diced
1 small garlic clove, finely chopped
1 sprig of thyme
3 tablespoons olive oil first-class
1 loup de mer, filleted, scales...
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Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is a classic recipe of the Italian cuisine, where there are the modifications osso buco, osso buco Milanese (butter as frying fat, tomato paste) and osso buco in Lombardian style (alla gremolada, chopped lemon zest, tomato puree, sage).
With the Italian veal it also has a special feature. In Italy the in Germany usual...
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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 most, some basil or parsley leaves are added.
My individual in this recipe: I use a chili pepper instead of black pepper. 2 servings Ingredients:
140 g spaghetti or linguine
1 small can (450 g) peeled tomatoes
1 onion
2 tablespoons olive oil
6 garlic cloves
salt
1 pinch sugar
1 chili pepper (I used a part...
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Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has a fixed recipe for this, but hardly anyone follows it. I've seen the most adventurous constructions with mixed minced meat, minced poultry, vegetarian with lentils and whatever else I know. Minced meat is fried, mixed with tomatoes and boiled for 30 minutes. This is then called sauce...
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Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) sharpness I liked to use fresh Thai Birdeye Chiles. We now have Italian dried Pepperoncini. 2 servings...
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This dish is one of the most delicious mussel dishes because of its simplicity. Onion, garlic, white wine and one or two sprigs of thyme emphasize the natural taste of the mussels.
The dish is known in France as Moules mariniere (mussels on the art of the fisherman's wife) as well in Italy as Cozze marinara (mussels cooked according to the fisherman’s wife). 2 servings Ingredients:
500 ml white wine
the peels and trimmings of a...
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The origin of the name is unclear. After an anecdotal under various statements it should go back to the fact that prostitutes the dish could simply prepare quick between visits of their suitors. Another one is related to that Italian brothels in the 1950s were ‚casa chiuse‘ closed houses and the prostitutes they were allowed to leave only once a week for shopping. The dish was therefore emerged from the tougher residues in the...
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Caprese is a food modeled on the Italian flag. The tomato represents red, the mozzarella white, and the basil green. Add a little olive oil, salt, and pepper, and you're done. I stopped the bad habit of using balsamic vinegar right away; it only ruins the flavor of the buffalo mozzarella.
You eat it with some bread, which I replaced with the second part of the dish. Bruschetta now tends to evoke the image of elaborate spreads. But...
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In my blog post "Simple Pizza" I focused on the dough, so the topping was secondary. A new post about pizza is also about the topping. Here we are talking about the Pizza Diavolo. It consists of tomato sauce, mozzarella and a spicy Calabrian salami. The salami is of course quite expensive, so our delivery services usually replace it with a moderately hot Hungarian salami or chorizo, which is also quite inexpensive. You usually look...
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