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An ancient Etruscan text mentions a meat ragout that has certain similarities with the ragu bolognese. It consists of beef and vegetables and is cooked for hours.
Of course, ingredients such as peppers, tomatoes, potatoes and corn are omitted from a pre-Columbian recipe in Europe, as they all come from the New World. In addition, back then, as was the case with the Romans later, cooking was not done with salt but with liquamen or...
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As you can easily see from the few dessert recipes, I am not a "sweet tooth" and apart from pizza dough I am suspicious of anything made from flour and other baking ingredients. But since the pastry portion of the recipe is already bought ready-made, after long deliberation I dared to try a tiramisu. As is well known, this is done with a little amaretto liqueur, which I swapped for an amaretto syrup.
This preserves the taste of the...
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In contrast to the older recipe, the sauce should be a real tomato sauce, really hot and with a lot of garlic. I managed to do this with the help of 1/2 Bhut jolokia and 5 large cloves of garlic. For 90% of all Europeans, the sauce would be clearly too hot. So I cooked an alternative tomato sauce for my sweetheart and only added 2 tablespoons of the hot sauce to it, even then she still grumbled that it was too hot. The seafood was...
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A delicious meal on hot days and in its simplicity almost genial again. The sauce is heated quickly by the hot spaghetti, it should, however, took some time out of the refrigerator before.
I can't verify whether the recipe is actually Italian because I don't even begin to know what to look for. At least the ingredients are all Italian, assuming tomatoes are typically Italian. In fact, a tomato sauce is not mentioned for the first...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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The original recipe comes from my sweetheart. She always bought three beef roulades. Two get stuffed, one divided, breaded and fried like a cutlet Milanese.
For years it has bothered me, that they were always awfully chewy, but with a well-matured beef of the topside it is a real pleasure and has nothing to do with the meat, which is sold in a normal supermarket. 2 servings for a starter (a full meal should be the double amount)...
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A typical dish from the Veneto, which is of course already prepared in countless ways and usually served as secondo piatti or main course. 2 servings Ingredients:
300 g veal liver, cleaned and cut into strips
2 tbsp olive oil
1 tbsp butter
2 onions, cut into strips
2 cloves of garlic, chopped
30 ml balsamic vinegar
100 ml red or white wine to taste
4 sage leaves, chopped
salt
pepper Preparation:
Fry the liver in the oil and butter...
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Germany in 2020: roe and stag come from New Zealand, rabbits from Argentina. Only wild boars are still available from local hunting. Searching for local game traders or forestry offices on the Internet took me across Germany, local sources could not be found. There is the local butcher who only sells the noble parts. Whole animals with offal? Forget it and an online order is too risky for me here, as the parcel delivery service...
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I typed my fingers sore to find the original recipe for spaghetti with chanterelles. Once again it was unbelievable what I found there. Cream sauces without end to even bouillon cubes or smoked bacon. None of this has anything to do with Italian cuisine. I found what I was looking for on the website of Domenico Gentile, who makes a carbonara that was simply pepped up with chanterelles.
Of course, it wouldn't be my recipe if I hadn't...
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In our Kaufland (German grocery chain) "Pulpo"/octopus was once again in the advertising. I purchased one of these ideal for our Friday fish. The question now was, how do I cook that? I have an old recipe for squid/octopus in armoricaine/americaine sauce. But since we cooked 80% Italian this week, since we can't go to Italy after my wife's vacation is over, we took Italy to our home. 3 servings Ingredients:
1 octopus of about 6 -...
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