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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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Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast or it was eaten with horseradish sauce. Unfortunately, the boiled meat is now perceived by inexperienced housewives as inferior and therefore discarded. Some people find cooked meat generally considered disgusting, only roasted meat counts.
It got such dishes, like the ‚Tafelspitz‘, a piece from the leg...
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The cap of rump is a part of the beef leg, which former used to only be served cooked in Germany. A lot more happens with this cut these days. Since it is very lean (apart from the thick layer of fat on the surface, which you can cut off), but does not dry out as easily as many parts from the leg and shoulder, it is now also very popular as beef roast or sauerbraten. From Brazil comes a new trend to cut steaks, the so-called picanha....
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This is one of the countless Austrian pastries and probably the best known along with the Salzburger Nockerln. This is a pancake that is thick and fluffy thanks to beaten egg whites.
The name got lost somewhere in the mists of history and possibly goes back to Emperor Franz Joseph I. However, the origin of the word could simply have been a Kaserschmarrn, which was named after the dairymen or cheese makers. The ingredients point more...