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This shall be the original recipe from Mama Leone, which is also present in the cartoon Lady and the Tramp alleged. Some adjustments I have made anyway: The sour cream is hard to get here, I’ve replaced it with creme frâiche. The eternally long cooking with the cream was too risky for me, I have therefore only added the cream at the end. Also, the boiling down of the wine (like the meat broth) I have replaced with a much smaller...
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It's basically just a type of spaghetti with tomato sauce. But in the US, they don't just make spaghetti Napoli; no, with the addition of dried oregano, it becomes a marinara. Instead of black pepper, chilies give the sauce a mild kick. Ingredients:
5 garlic cloves, chopped
2 tbsp olive oil
25 g finely diced onions
400 g peeled canned tomatoes
salt
2 jalapenos, sliced into rings
a pinch of sugar (optional)
100 ml white wine
1/2...
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These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or soaked wheat noodles. According to my Indonesian cookbook by Sri Owen, Indonesians and Chinese are blaming each other for this recipe, so I suspect that Chinese immigrants to Indonesia have taken their recipe to Indonesia and developed it there using typical Indonesian...
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This pasta is with the easiest tomato sauce ever. In Germany often cooked with tons of herbs but that’s not common in Italy. At most, some basil or parsley leaves are added.
My individual in this recipe: I use a chili pepper instead of black pepper. 2 servings Ingredients:
140 g spaghetti or linguine
1 small can (450 g) peeled tomatoes
1 onion
2 tablespoons olive oil
6 garlic cloves
salt
1 pinch sugar
1 chili pepper (I used a part...
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There are two versions of this recipe, with and without additional potatoes. Of course, both factions insist on cooking the original recipe. The origin is, as usual, in the dark. I don't know how old the recipe is, it may very well have existed before the potato was introduced to Europe. Therefore, this recipe would be the original. However, advocates of the potato theory place the recipe in the early 19th century and would therefore...
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Pasta al arrabiata is one of the countless tomato sauces available alongside Napoletana. How the name implies, furious means it is hot. What I did not know until June 2019 is that it does not use pancetta but guanciale (air dried pork cheek). I use Italian canned tomatoes as a basis and like one fresh tomato. For the (light) sharpness I liked to use fresh Thai Birdeye Chiles. We now have Italian dried Pepperoncini. 2 servings...
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Spaghetti with chanterelles is a perennial dilemma. The perfect combination of chanterelles and bacon in a cream sauce is actually the ideal basis for this dish. But cream in a pasta sauce is completely unacceptable in Italy. The alternative of using egg yolk instead of cream, like in a carbonara, doesn't work for my sweetheart. So the sauce base consisted of white wine and cooking cream with 14% fat.
The next hurdle was the bacon....
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The origin of the name is unclear. After an anecdotal under various statements it should go back to the fact that prostitutes the dish could simply prepare quick between visits of their suitors. Another one is related to that Italian brothels in the 1950s were ‚casa chiuse‘ closed houses and the prostitutes they were allowed to leave only once a week for shopping. The dish was therefore emerged from the tougher residues in the...
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The recipe comes from Amatrice, a village in the Lazio to the border with the Abruzzi. The area was in 2016 again, unfortunately, in all headlines due to the terrible earthquakes, which occur there again and again. To help the population, countless restaurants around the world put the dish on their menu and donated about € 2, – of their proceeds.
The origin is a whole family tree of dishes. Let's start with the spaghetti cacio e...
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This is not really a recipe but rather a compilation, which is very popular in the Palatinate. Nothing is higher for the Palatinate than his homemade sausage, even if he goes to the butcher, he demands homemade. This came from the earlier house slaughter, where the main types of sausage were liver and blood sausage and brawn.
House slaughter is hardly possible due to the „beloved“ EU bureaucracy, so you can be happy to have a...
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