Spit roast – Spießbraten
↓Deutsch In Germany, people tend to forget that, or people simply don't know that rolled roast and spit roast are two different things. When it comes to rolled roasts, a…[...]
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Wellfleisch mit Sauerkraut
↓Deutsch Wellfleisch comes from wave, the first movement of water just beginning to boil. For many types of sausage, the meat first had to be boiled before it was chopped,…[...]
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Pork cheeks – Schweinebäckchen
↓Deutsch In the past, pork cheeks were only sold ready-cooked from the butcher on the day of slaughter. That was then added to the sauerkraut as "Wellfleisch" (The expression comes…[...]
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Asparagus cordon bleu – Spargel Cordon bleu
↓Deutsch On Facebook or Instagram, someone posted pictures of an asparagus cordon bleu, which is white asparagus wrapped in a slice of cooked ham and a slice of semi-hard cheese.…[...]
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Pork neck pizzaiolo baked with mozzarella di bufalo – Schweinekamm pizzaiolo mit Büffelmozzarella überbacken
↓Deutsch A dish found in many pizzerias, mostly cooked by Italians with Italian ingredients. I can't judge whether that's really Italian. What really matters is that it tastes good. Beef…[...]
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Ragu napoletana
↓Deutsch I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but…[...]
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Djuvec – Serbian rice with meat – Serbisches Reisfleisch
↓Deutsch Djuvec has become a very diffuse term. Some mean the rice that is served with the famous Balkan dishes Rasniji or Cevapcici, others mean Serbian rice meat. After reading…[...]
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Pulled pork
↓Deutsch Pulled pork belongs to the trinity of American BBQ, along with beef brisket and spare ribs. A piece of pork shoulder is smoked in the smoker for hours at…[...]
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Paella
↓Deutsch Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish…[...]
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Pork neck in Riesling wine – Schweinekamm in Riesling
↓Deutsch This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably still before the 30 Years…[...]
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