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The Italian classic pesto is usually made with basil. The taste never was my case, so I was pleased to hear the ideas of the same recipe with wild garlic or Tuskan kale. Now is wild garlic time, unfortunately, we haven’t found at the Swabians free growing wild garlic, so we must rely on goods from the supermarket. According to the label it should come from wild plucking and not breeding. 3 servings Ingredients:
3 tablespoons pine...
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As the saying goes, the pasta is not waiting for the sauce but the sauce is waiting for the pasta. Which is not easy with such a delicate food like mussels. So I cooked the tomato sauce first, then heated the pasta water. In the time when the pasta is cooking, I reheated the tomato sauce, added the mussels and turned off the heat. As a result, both the pasta and the sauce were finished at the same time and had to be mixed only after...
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This was originally a dish to process too much cooked pasta. The youth of today ask, too many cooked noodles, is this possible? I also remember have eaten a pack of Miracoli for 3 servings alone. When you get older, that’s quite impossible. Ok, I cooked macaroni for this dish because there were not any ready made noodles left.
There are different variations of the ham pasta, for me fried noodles with ham and eggs are the original...
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A very interesting combination, seafood with a pork sausage. I got the tip from a young salesman in an Italian deli who probably comes from Reggio Calabria.
Nduja is a soft raw sausage from Spilinga in southern Calabria, a good third of is from chili, which comes from Peperoncini di Calabria with Protected Origin. It is part of the salami family, but is also smoked, which is rather unusual in Italy. The name derives from the French...
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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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It's spaghetti with a pesto made from pistachios with some basil and the burrata slowly melts on top of the hot pasta while you eat it. I saw that in a video a few days ago. It looked so appetizing that I just had to cook it myself.
Quantities were of course once again non-existent, so I tinkered it myself. The emphasis in the pesto was on pistachios, not on tons of basil like in the pesto genovese. The burrata was a simple cow's...
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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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„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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The Nduja is a Calabrian spreadable sausage that is filled undried in natural casings and, unusually for Italy, is smoked. A good third of it consists of the origin-protected Peperoncini di Calabria. Personally, I really eat them as a topping for bread, but the sausage develops its real potential in pasta dishes in particular.
The name comes from the French andouille, but the Nduja no longer contains any offal.
I posted a recipe a...
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