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A very interesting combination, seafood with a pork sausage. I got the tip from a young salesman in an Italian deli who probably comes from Reggio Calabria.
Nduja is a soft raw sausage from Spilinga in southern Calabria, a good third of is from chili, which comes from Peperoncini di Calabria with Protected Origin. It is part of the salami family, but is also smoked, which is rather unusual in Italy. The name derives from the French...
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In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish or meat.
Recipes keep appearing in cookbooks and on the Internet that set the individual vegetable components in...
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It's spaghetti with a pesto made from pistachios with some basil and the burrata slowly melts on top of the hot pasta while you eat it. I saw that in a video a few days ago. It looked so appetizing that I just had to cook it myself.
Quantities were of course once again non-existent, so I tinkered it myself. The emphasis in the pesto was on pistachios, not on tons of basil like in the pesto genovese. The burrata was a simple cow's...
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My ragù made from chicken hearts is almost identical to my ragù di manzo, the beef ragù, instead of beef, chicken hearts are the basis. Since chicken hearts are already innards, I also did without the chicken liver. Ingredients:
2 tbsp olive oil
500 g chicken hearts
250 g Italian soup greens (celery, carrots), diced
1 onion, cut into large cubes
3 cloves of garlic, chopped
400 g peeled tomatoes
100 ml white wine
salt
pepper
sugar...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at the end of the 1950s/early 1960s in Germany. This was probably due to the fact that in the kitchen not the Mama or the Nonna were working, but instead Italian guest workers, who were bored of being in the factories on the assembly line. In addition to this recipe, the carbonara was also made with...
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This is a simple appetizer that is popular throughout Italy and, as is customary here in Germany, its simplicity is distorted into ignorance.
In fact, only figs and salami go in there, no mozzarella, no tomatoes or other nonsense. With such a simple dish, it is of course important that the ingredients are of excellent quality. It is also important with the salami that it should not be an over-seasoned variety, a simple Milanese...
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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 quattro formaggi, i.e. four cheeses. This is a so-called white pizza, i.e. without the use of tomato sauce. This is replaced with either ricotta or mascarpone. Ricotta is almost fat-free, while mascarpone is a real fat bomb with up to 80% fat in dry matter. Fat is...
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The Nduja is a Calabrian spreadable sausage that is filled undried in natural casings and, unusually for Italy, is smoked. A good third of it consists of the origin-protected Peperoncini di Calabria. Personally, I really eat them as a topping for bread, but the sausage develops its real potential in pasta dishes in particular.
The name comes from the French andouille, but the Nduja no longer contains any offal.
I posted a recipe a...
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Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A kind of mayonnaise is made from canned tuna, anchovies and capers, which is then used to coat the thinly sliced meat. In Italy you probably eat this straight from the fridge, I prefer a room-warm version that doesn't make your teeth fall out (at my old age I don't have...
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