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This is a recipe from the early 1980s from the cookbook series „Menü“ by Bertelsmann publishing. That should come from the Spanish part of the Basque country, but whether it is authentic, only the gods or the Bertelsmann publishing house knows.
With the ingredients, I worked rather free muzzle and in the preparation I have chosen my own way. Instead of stewing the whole thing in the pot, I spread the vegetables in a casserole...
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This is the little sister of the paella, everything is kept a little simpler and, as the name suggests, only with shrimp. Saffron is an optional ingredient here, not a must. Because I didn't had any saffron, I simply added a teaspoon of turmeric. 2 servings Ingredients:
1 onion, diced
1/2 red bell pepper, diced
2 tablespoons olive oil
1 cup (150 ml) short grain rice
2 shot glasses white wine
4 cups hot vegetable stock
1 pinch of...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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Iberico pork is often advertised at our Kaufland. The meat is a good 3-4 times more expensive than normal domestic pigs. But it also has an incomparable quality. In the case of factory farming in stables that are far too narrow, PSE meat can sometimes occur. The term is composed of Pale, Soft and Exudative. As I said, it can, but does not necessarily have to be. But what is almost always the case is that in areas with very less fat...
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One of the most famous tapas are the garlic prawns „gambas al ajillo“. Be sure to serve with crusty white bread for soaking the aromatic oil.
As described above, the Gambas al ajillo belong to the classic tapas. With 500 g headless prawns, raw and with shell, it can also be used to make a main course for 2 people. 2 servings Ingredients:
200 g deep-sea shrimp
1 teaspoon coarse sea salt
2 Piri Piri *
2 garlic cloves
6 tablespoons...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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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 that is otherwise too small for sale) or just mixed as in my recipe.
Presumably, the origin was a poor man’s food as with so many famous recipes in the by-catch of the fisherman, a not quite youthful chicken or the ubiquitous poor man’s...
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This is not a classic Spanish menu, but a compilation of a series of starters, all served at the same time.
In my previous blog, I've always packed such things together in one post, now I prefer individual recipes for each dish and a number of links to all.
With these compilations, changes can always occur. Therefore, this post is updated from time to time again and again. Meatballs in tomato sauce
Chicken breast in sherry
Kidneys in...
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Meatballs in tomato sauce are known around the Mediterranean. In Mediterranean France, I can not name a specific dish now, but I'm sure there is a recipe as well. The farther east you go in the Mediterranean, the more it becomes a small pork sausage such as Cevapcici (Croatia/Serbia), Soudzoukakia (Greece) or woman's thigs (Turkey). How that is handled in North Africa, I can not say. In any case, balls are the preferred form in Italy...
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Chicken in sherry also belongs to the sort of tapas that were discovered much later. Depending on how much sauce is cooked, it's not that easy to eat with a toothpick. You need a knife and fork and a piece of bread or a spoon.
In addition, the preparation must pay particular attention to the meat. If it is not fried through, you can quickly make the acquaintance of salmonella, is it too through, it can get dry very quickly....
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