Recipes

Soak rye in cold water for one night. Rinse soup meat. Peel and chop the onions. Boil both with bay leaf in cold water (1). Skim and simmer gently for 1 1/2 hours. Cook the rye in the soaking water for 50 minutes on low heat. Rinse and clean chard, dice stems, cut leaves into … Read more

Peel and finely dice the onions and garlic. Remove peel from carrots, clean celery, cut both into 1/2 cm cubes. Soak raisins in aceto balsamico. 2. season veal shank slices with salt and pepper and sear on both sides in olive oil in a roasting pan. Remove from the roaster to a work bowl. Sauté … Read more

For the fruit salad with Campari, fillet the grapefruit and 2 oranges: Peel off the peel including the white inner skin, collecting the juice. Then separate the fruit segments from the thin intermediate membranes, also collecting the juice. Squeeze the remaining orange. Peel the apple and pear, cut into quarters, remove the core and cut … Read more

De-bone (have de-boned) leg of lamb so that only a few centimeters of the bone remain. Lard with bacon. Take a casserole that can be closed as tightly as possible (a Roman casserole is of course just as suitable, but must be well preheated). Sauté the leg of lamb with the whole carrots and the … Read more

Sauté onion and carrots in oil until soft, in the meantime crush garlic with sea salt. Add peperoncino and garlic, steam for 5 to 10 min. In the meantime, prepare broccoli (prepare ready to cook, e.g. peel, remove woody parts and dirt). Add broccoli and chestnuts, douse with water. Bring to a boil and simmer … Read more

Heat a roasting pan. Preparation lamb tagine – Photo: private Cut the lamb meat into large pieces of 80 to 100g. Oil in the roaster form, brown the meat in it from all sides. Peel and dice the onions and add them to the meat. Season with salt, enough raz, cinnamon, pepper el Hanout and … Read more