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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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No truffles are meant by noble mushrooms, but chanterelles and porcini mushrooms. Of course, this also includes all other varieties collected in the forest and meadow, I would only keep my distance from cultivated mushrooms.
I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there...
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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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Lentils, wieners and spaetzle are along with roast beef, Swabian ravioli and cheese spaetzle the cornerstones of the Swabian cuisine.
These days it’s easy to bring this dish to the table. Lentils are pre-cooked in a can, so need only be made hot and spiced. Wieners you can always buy from the butcher and spaetzle are dried or fresh ready to buy.
This post brings both variations. When I have time, I like to do everything from...
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Another recipe for fried noodles??? Really? Yes, really. For me, fried noodles/fried rice are an endless source of possibilities for combining foods.
These recipes were probably created as leftovers. Ready-cooked meat, vegetables and rice or noodles were thrown together in a wok and possibly enriched with a little soy, hoisin, oyster or chili sauce so that the whole thing wasn't too dry. Result, the family was fed a second time and...
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„Käsespätzle“ are a specialty from the Swabian part of Baden-Wurttemberg in Germany. You can buy spaetzle dried or fresh from industrial productions, but homemade spaetzle are a different league.
The „normal“ cheese for the „Käsespätzle“ is Allgäu Emmental. With Limburger (mostly also from the Allgäu) the whole is much heartier. 2 servings Ingredients:
1 recipe spaetzle
1 tablespoon vegetable oil
200 g Emmental or...
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One should actually never speak of spaetzle as noodles to a Swabian, this could possibly lead to an entry ban in Swabia/Württemberg. Spaetzle are, so to say, a national Swabian cultural asset.
The dough is similar to noodles made from flour, eggs, salt, a little oil and water, but is much more fluid so that it fits through the various devices such as the spaetzle press or the knoepfle planer. An Italian pasta machine would therefore...
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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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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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