[caption id="attachment_11142" align="alignnone" width="1200"] Cordon bleu with cooked ham.Cordon bleu mit Kochschinken.[/caption] ↓Deutsch The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of…[...]
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↓Deutsch 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…[...]
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↓Deutsch 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.…[...]
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[caption id="attachment_8333" align="alignnone" width="1200"] Veal cheeks with mashed potatoes.Kalbsbäckchen mit Kartoffelstampf.[/caption] ↓Deutsch We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had…[...]
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↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They're frozen, but if you thaw them gently in the fridge, they're just…[...]
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↓Deutsch 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…[...]
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↓Deutsch 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…[...]
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↓Deutsch Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is…[...]
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↓Deutsch 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…[...]
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[caption id="attachment_4993" align="alignnone" width="1200"] Coq au Riesling with pasta and salad. Only fine-grain mustard is used here.Coq au Riesling mit Nudeln und Salat. Hier wird nur feinkörniger Senf verwendet.[/caption] ↓Deutsch…[...]
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