For the Penne All’Arrabbiata, peel and finely chop the onion and garlic. Remove seeds from chili peppers and cut into fine rings. Cook pasta in enough boiling salted water for about 10 minutes al dente. Heat oil and sauté prepared ingredients in it. Deglaze with tomatoes. Simmer gently for about 5 minutes. Season with salt, … Read more
For the Old Viennese baked meat with potato salad, first cut the potatoes into fine slices. Peel the onion and cut into fine cubes. Carefully mix both in a large bowl with the remaining ingredients. Thinly pound out the beef with a meat tenderizer or plating iron. Coat both sides with mustard and season with … Read more
Separate the eggs into egg yolks and egg whites, whisk the egg yolks and 100 g sugar until foamy. Then mix in the curd, zest, rum, flour, vanilla bean and grapes one by one.beat the egg whites until stiff and fold into the mixture. In a hot, coated pan, lightly caramelize butter, remaining sugar and … Read more
For the penne with pine nuts, Parma ham and rocket, roast the pine nuts in a little olive oil in a pan until brown. Add 100 g of sliced Parma ham, roast it and add the halved cocktail tomatoes. Add Rama Cremefine to boil and season with salt and pepper, boil once. Chop half of … Read more
For the dream in chocolate, beat eggs, yolks and sugar until foamy, slowly melt chocolate and butter and mix. Mix the egg mixture and the chocolate mixture together and carefully stir in the flour. Pour the mixture into small souffle molds and bake in the oven preheated to 180 °C for about 8 minutes.
Cut the pumpkin into not too coarse pieces and cook slowly with the given ingredients until soft. The juice should be mostly evaporated. Then remove the cinnamon stick and cloves and blend the pumpkin with a blender to puree.
For the cooling summer drink, first squeeze 1 orange and slice 1 orange and the lemon. Put everything in a suitable container (pitcher, bowl, etc.) and stir in the sugar. Peel the ginger, possibly grate a little of it finely and also add together with cardamom pods and mint leaves. Pour mineral water over the … Read more
For the Turkey Medallions au gratin on Pea and Mushroom Risotto, cut the turkey breast into small medallions. Salt, pepper and sprinkle with a little lemon juice. Let stand. Pre-cook peas briefly in boiling salted water, strain. (Cut pea pods into bite-sized pieces). Cut mushrooms into bite-sized pieces and sauté briefly in a little butter. … Read more
For the pelmeni, first heap the flour on the work surface for the dough. Make an indentation in the center. Mix the eggs with water and salt, pour into the indentation and mix with the flour. Knead it into a firm dough. Let the dough rest for about 20 minutes. Then knead the dough and … Read more
Shred the turkey breast, salt and pepper, cut the peppers into large strips. Sauté in a little butter until hot, deglaze with port wine and simmer for 5 minutes. Stir in the mascarpone and serve. Delicious with wholemeal bread with butter.