Cut the veal shank from the butcher into slices about four centimeters thick. Rub with salt and pepper, turn in buckwheat flour on the other side and fry on all sides in hot butter. Then remove the slices again. In the same frying pan, lightly fry the onions and carrots and add the peeled, seeded … Read more
1 clove garlic, finely chopped 1 tas. Tas. As. Carnarolli risotto rice, (*) – or the other kind – more more ehr or less, respectively – according to ach size. Firmly grasp the scallops, which have been carefully washed and cleaned, with a kitchen towel in your right hand, flat half of the shell facing … Read more
Preparation of the tuna sauce (salsa tonnata): The tuna sauce is prepared on a mayonnaise base and served with the thin slices of veal of the vitello tonnato.
From the white cabbage remove the stalk, then put the head in boiling salted water carefully with a meat fork loosen the cabbage leaves leisurely briefly make herrausnehmen and put in cold water. Later, for the filling: soak the bread in warm water and then squeeze it heartily, chop the onion, mix everything together with … Read more
Prepare broccoli florets in soup and drain. Heat butter, stir in flour and add white wine and soup. Cook for 2 minutes. Remove the saucepan from the stove. Stir whipped cream and egg yolk into the soup. Add broccoli florets, fold in sour milk. Season the soup and garnish with shrimps and pine nuts.
For the lemon soup, bring water, lemon zest and sugar to a boil. Mix egg yolks and cornstarch in a bowl with a little water. Slowly stir in about half of the boiling water. Pour everything back into the pot with the remaining water, let it bubble up. Remove from the heat, season with lemon … Read more
Rinse the asparagus spears and remove the peel. Cut the lower ends into small pieces. Cut the asparagus spears into 3-4 cm pieces and cook them in boiling salted water (with a little sugar and butter) (the asparagus spears should still have a little bite). Serve with the various dips. Salad dressing: Mix all the … Read more
For the elder rose sugar, of course, use only unsprayed roses and elder cones. Color according to taste. Shake out rose petals and elder cones but do not wash. Separate rose petals generously from calyx (otherwise it tastes bitter). Remove elder blossoms from the elder cones. Spread the petals on kitchen paper and let them … Read more
Prepare cumin seeds, garlic, ginger and turmeric with salt in a mortar to a paste. Cook the potato until almost done, peel it and prick it with a fork. Heat butter fat in a saucepan, add cardamom seeds and bay leaves and sauté for 1 to 2 min until soft. Stir in tomatoes and peas … Read more
Soak the gelatine in cold water. Crush 250 g raspberries and spread through a sieve. Mix the mascarpone with the raspberry brandy until smooth. Slightly heat the juice of one lemon and let the squeezed gelatine melt in it, mix with powdered sugar. Mix into the mascarpone together with the raspberries. Finally, fold in the … Read more