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The recipe comes from Amatrice, a village in the Lazio to the border with the Abruzzi. The area was in 2016 again, unfortunately, in all headlines due to the terrible earthquakes, which occur there again and again. To help the population, countless restaurants around the world put the dish on their menu and donated about € 2, – of their proceeds.
The origin is a whole family tree of dishes. Let's start with the spaghetti cacio e...
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On Friday, I picked up salmon from Frischeparadies Stuttgart, which is suitable for raw consumption. I once again came across mantis shrimp (Squilla mantis). They became our Friday fish dish on pasta with tomato sauce.
Mantis shrimp have very few meat, but it's very tasty and slightly sweet. You probably need 20-30 to really fill you up, so pasta with a sauce is an ideal combination.
Mantis shrimp can be found throughout the...
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The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According to the label it should come from wild plucking and not breeding. 3 servings Ingredients:
3 tablespoons pine...
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As the saying goes, the pasta is not waiting for the sauce but the sauce is waiting for the pasta. Which is not easy with such a delicate food like mussels. So I cooked the tomato sauce first, then heated the pasta water. In the time when the pasta is cooking, I reheated the tomato sauce, added the mussels and turned off the heat. As a result, both the pasta and the sauce were finished at the same time and had to be mixed only after...
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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) instead of celery stalks, carrots and potatoes, which makes the whole thing more like a stew.
Tripe is according to current understanding rumen, reticulum and omasum of beef as opposed to the past when all offal from all animals for slaughter were so...
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Piccata are flat slices of meat, in Italy mostly made from veal, which are fried in flour and then cooked in a sauce made from wine and lemon juice.
This dish found its way to the USA with Italian emigrants, where it was modified as needed. The most well-known piccata there is now chicken piccata.
The piccata milanese also found its way back to its old homeland of Italy via the USA. This is now veal cutlets with a coating of egg and...
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Ideas from the three most famous tomato sauces, right after the Napoletana, Arrabiata, Puttanesca and Amatriciana, have come together here. One day a piece of pancetta fell into my hands and was allowed to take on the role of guanciale. Otherwise, the sauce contains pretty much everything else that is in the three sauces together.
It was also a good way to use up the peeled tomatoes that were left over from the Oktopus...
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Pizza is a really simple dish, even when you reluctantly handle with yeast dough. This dough is as simple as possible. The next is, you don’t need to cook a tomato sauce. I use crushed tomatoes from the pack without seasoning and season on the dough sheet. After baking time, this get’s a sauce from himself. 4 servings Ingredients:
500 g wheat flour, the best Tipo 00 or pizza flour
20 g fresh yeast
4 tablespoons olive oil
1 pinch...
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The recipe is clearly Italian, why every second recipe on the internet places it in Spain is a complete mystery to me. The translation of the name also points to Italy, calamari alla romana are Roman squid.
Most of the time I choose the easy route and buy convenience, I have now found 2 products that are really good. But at least once you should make the effort to do it yourself from scratch.
Normally you use a dough for the...
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With different ingredients, the recipe is at home almost all over Italy. What the recipes has in common is that the chicken or poulard is fried and then stewed in a tomato sauce for a long time. The version I had was cooked with Supreme, the chicken breast with the 1st wing bone and especially with the skin. Since I didn't really like the cooking times for chicken breast, I simply replaced them with chicken legs.
The original is...
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