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A dish found in many pizzerias, mostly cooked by Italians with Italian ingredients. I can't judge whether that's really Italian. What really matters is that it tastes good. Beef steaks are often treated in this way, but you have to be extremely careful not to overcook the meat.
In addition to the meat, the basis is the Pizzaiolo tomato sauce. You can cook it separately and then pour over the roasted meat, at least that's how I would...
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A simple roast beef that is at home in northern Italy and Ticino. The preparation is very reminiscent of the Beouf bourgignon. 2 servings Ingredients:
500 g roast beef (a spiked beef roast is recommended, I used the neck instead)
3 tbsp olive oil
1 onion, cut into strips
100 g celeriac, diced
100 g carrots, diced
2 cloves of garlic, whole
1 teaspoon flour
1 tbsp tomato paste
375 ml of red wine
4 sprigs of thyme
salt
pepper...
The lamb sugo is one of many dishes that arise from the ragu napoletana. Either you chop up all the meats or you separate them by type. I used all of the lamb here. There was also a good part of the tomato sugo enriched with the meat juice. Freshly cooked tagliatelle, some pecorino romana were added and another tasty pasta dish was ready.
You shouldn’t assume that this is the usual leftover treatment, it is cooked this way in the Campania. The...
The meat sauce is one of many dishes that arise from the ragu napoletana. Either you chop up all the meats or you separate them by type. I used all of the pork here. There was also a good part of the tomato sugo enriched with the meat juice. There was also a lonely salsiccia in the fridge, which I quickly fried, cut into slices and also mixed into the sauce. Freshly cooked conchiglie, some pecorino romana were added and another tasty pasta dish...
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I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but almost every family has its own recipe for it. I still have to experiment a bit with beef, although I also had short ribs, unfortunately a good piece of the brisket core slipped in and it was very dry a bit apart from the bone. Next time I will try a piece of the lower leg, which is...
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Opinions are a bit confused about Spaghetti Caruso. On the one hand, they are said to be named in Italy after the famous tenor Enrico Caruso, who is said to have loved chicken liver. On the other hand, you can almost only find English-language pages on which the recipe appears. So it could also be an invention of Italian-Americans, like the meatballs in tomato sauce. A third theory comes from Ian Fleming, the author of James Bond....
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This is not an Italian classic like so many pasta dishes. Most of the time, the average non-Italian automatically thinks of cream when they think of pasta sauces with mushrooms. But this is frowned upon except in Aldo Adige. The other variant is a kind of carbonara with mushrooms, but the eggs also bothered me. That's not to say that these sauces won't taste good, they just have nothing to do with the Italian way of getting a bright...
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Stuffed vegetables come from the Balkan, Turkey and the Mediterranean Arab countries. In the countries that formerly belonged to the Ottoman Empire, they are mostly referred to as Dolmas and in Arabia as Maashi. Stuffed peppers and tomatoes found their way to Germany as early as the early 1960s and are filled with a spicy mass of minced meat and soaked bread. In some areas the bread is replaced by cooked rice, so you have the main...
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One of the simplest pasta dishes is the spaghetti aglio olio, with garlic and oil. It goes without saying that you don't use the cheapest olive oil, but rather a good, cold-pressed one. Over time, the peperoncino has crept in, which gives the whole thing a little more pep. This would combine 6 ingredients of the very best quality in a prime example of Italian cuisine, the best raw materials with a simple recipe.
A word about the...
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The Polpo alla luciana comes from the eponymous district of Naples and is said to have been prepared there for the first time by poor fishermen.
Usually small animals of 80 - 100 g are used for this, which probably originated from the bycatch and could not be sold. They can certainly be bought from a well-stocked fishmonger, in Germany larger specimens from 300 g upwards are sold. Correspondingly shredded, they also do their job. I...
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