Portion the eel into pieces about 3 to 4 cm long, salt, pepper, sprinkle generously with lemon juice and then dust with flour. Melt clarified butter in the pan and fry the eel pieces in it on medium heat on all sides until they are cooked after about 8 to 10 minutes. Remove the eel … Read more
For the tagliatelle with tomato-mozzarella sauce cook tagliatelle. Sauté finely chopped onion in olive oil until translucent, add finely chopped tomatoes and simmer a bit. Add tomato ketchup and simmer a bit more. Season with herbs, salt and pepper. Finally, add the mozzarella cheese cut into small pieces. When the mozzarella has melted a bit, … Read more
For the peanut cookies, place all the ingredients in a bowl and, using the dough hook of a hand mixer (or stand mixer) or by hand, quickly mix together to form a shortcrust pastry and knead briefly. Cover and chill for a bit if necessary. Roll out the dough on a lightly floured surface to … Read more
Knead the dough ingredients together, divide in half. Shape each into a ball and leave to cool, covered, for about half an hour. 2. mix the ingredients for the filling. Roll out one half of the dough on a baking tray covered with parchment paper (approx. 40 x 35 cm). Pour filling on top, spread … Read more
Chop the pitted apricots and mix with the preserving sugar. Cover and let stand for one night. The following day, remove the seeds from the mango, chop it and mix it in. Leave for 3 hours. Then bring the mixture to a boil, stirring all the time. Make jam for 4 minutes. Stir in the … Read more
For the Melanzane alla parmigiana, rinse the melanzane and cut into slices, add salt. Leave to stand for about 20 minutes, then dab with kitchen paper. Finely dice the onion and garlic. Heat olive oil. Brown onion and garlic in it, brown minced meat as well. Add Passata di Pomodoro, season with salt, pepper and … Read more
For the cream of Jerusalem artichoke soup, chop the onion, crush the garlic and sauté in oil. Fry the coarsely chopped carrots and celery. Wash and brush the Jerusalem artichokes and also coarsely chop them and fry them – parsley and lovage as well. When everything is nicely roasted, add ginger powder and salt and … Read more
For the choux doughnuts, first boil water, butter and salt, remove the pan from the heat, stir in sifted flour, remove the pan from the heat again and toast the mixture. Roast the mass until it separates from the pot and a white coating has formed on the bottom. Then cool to about 40 degrees … Read more
For the vegetable spaghetti, cook the spaghetti al dente. Clean the mushrooms and cut them into small pieces. Cut zucchini and melanzani into small cubes. Sauté onion in olive oil, add garlic and vegetables, stir in strained tomatoes and cayenne pepper. Season with salt, pepper and vegetable soup cubes. Cook gently for about 10 minutes. … Read more
For the jellied trout, peel and slice the onion. Bring to the boil with bay leaf, cloves, thyme, white wine and salt. Put trout fillets into the broth and let them steep in it for 15 minutes. Remove and cool. Filter fish stock through a cloth. Soak gelatine in cold water according to instructions, squeeze … Read more