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Just Spaghetti!

Lent is upon us, my big trip as well. For one must be eaten empty the freezer, on the other I do not like rich food more, of which there were more than enough in the winter months.
What is a fact that unlike a simple, honest pasta.
In anticipation of a country that has the best cuisine in the world. Sicily. That's not just Italy, though that would be sufficient. No, the entire history of European art of cooking begins in Sicily, with a bang. Then, the Sicilians are really proud of.

safety was the proverbial Fertility of the volcanic Sicily, which was not in vain as an island of the grain goddess Demeter, to this process.
renowned chefs like, with its origins in Syracuse, maybe there was here the first cooking school in Europe. Unfortunately, the records and statements of the former star chefs such as Heraclides of Syracuse or Hegesippus are missing from Taranto. But so what? coquus Siculus, Sicilians are cooks. As a Roman proverb says.
until well into the Roman Empire were Sicilian chefs - as well as today- export success.
The cliche still works at Edward Bulv for, 1834 in his successful novel - can throw around a cooking island - The Last Days of Pompeii . Those were the days.
If anyone here thinks that would be was my idea, far from it. I have since written off at Fresh dirty Peter Peter . Copy is yes at present almost a must.

have now so I decided for me to participate in this event at Zorra . So it was quite clear, just spaghetti should be.
was given me at once the great Loriot Sketch and wonderful with the pasta .

Ingredients:

• 100 g spaghetti grana duro, p. P.
• an anchovy, marinated in olive oil
• 1 chili pepper 2-3 cloves of garlic
• parsley
• olive oil, finest quality
• bottarga in Puverform, to the whole a Sicilian Touch to give

the spaghetti in salted water as directed.
melt in a pan with anchovies in olive oil. The garlic, which necessarily must be fresh, tiny dice and place with crushed chili peppers to sauté and short. The al dente cooked spaghetti
drain and still dripping wet to enter.
parsley finely and mix everything together.
Easy does it really does not, even cheaper, you see sometimes on the roe, which indeed is not always at hand.
These, if available and desired, sprinkle on the table, according to taste of the pasta and maybe drizzle with olive oil. Otherwise
use, just like those in Sicily, Mollica di Pane, so roasted breadcrumbs in Olio. Looks exactly like bottarga is also nice crisp in his teeth, something tastes less Intensieve.

Basta, e buon appetito!

Blog Event LXV - Waiver with pleasure - Wining through Lent

Getting Rid Of Enounce

skills course in fish food!

Yesterday at De Pastre "in the fresh paradise. The commander
and I attended a literacy course fish and made us a nice afternoon.
One thing is certain: We never were as competent as they are today.
And although all this was not really new to us, was but the sight of so many fresh fish in particular.

First got a little appetite.

The crab else is on hold.

A nice lobster copy and then a male.

A Loup de mer, of course, go fishing, I'm quite touched.

The looks quite competently from the laundry, the Zeus faber (Saint Peter's fish) .

He is cold, just like us. He screams for the oven.

But he has even deadly spikes.

My absolute favorite fish, the flounder.

I had to think alike to Günter Grass.

fish and the volume up naked in the cold.

Here is practiced more vigorously.

The sole times just pulled the wool over my eyes.

to the whole circuit, after work and I begrudged the commander a small bottle.
We had earned.

fishing!

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Rehleber mousse!

Today I make myself quite easily. A recipe from my family cookbook. So I save myself writing down, there is indeed something to do otherwise. Today for example I am going with the commander a "FISH COMPETENCE COURSE", I'm really excited. Wenns was good, I will report it if was not good, too! You can be ready for anything.

in this book is the recipe with foie gras, but mostly I do it with poultry, so with chicken liver. Foie gras, there is not to buy more.

As you can see, it's also Rehleber. It tastes of intense but much. I took a little more butter than the recipe specified to the bitter taste to dampen slightly. And instead of Port wine Madeira is in the game.

In Cutter, the mass is initially liquid, obviously, the butter dissolves , but is again determined by cooling.

Looks like chocolate mousse.

power
well as "small treat from the kitchen".
as main course, there was a piece of fried liver with sauteed apple slices and Pastinakenstampf.

Buon Appetito!

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The great vacuum!

long time I had considered myself to buy such a vacuum part. Before tens of years, yet the DM time I bought a Krups machine and what shall I say it was great Sch .. ah crap. Does not work at all. At first I thought
, it's up to me. Sure, women and technology. So every visitor to our dining table had a try. Always the same, It was nothing. With whomever I spoke at that time, most of them had these or similar experiences. Recently at later

friends, so smooth 15 years, randomly, the conversation turned to such a vacuum sealer. The friends had bought a new kitchen associated with all sorts of extras.
When the conversation turned to a vacuum sealer, do I have the same uses, but B. & F. were impressed not just this unit and praised to the skies.
the end of the evening there was a special performance. Something should be vacuumed. As Vorführefekt. The next best was a piece of dry bread, which was left over after eating. In fact, the thing worked and how. I could not believe it. The major catering units are good, has not escaped me, but such a small household appliance, that's great.

Now at last I bought it. I found a great pity that our retailers are not able to saw to get the device. I would much rather support him than to any order from Anonymous.

His first act I have vacuumed a few vital things. Lent is upon us and may even spoil anything. Has already paid off.

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cooking for the gourmet!

I wanted, before leaving for my adopted home of Sicily again cook for gourmets .
But it was and is still so much to do, believe it or not:

• 's pension request and, God blessed seis, has also been approved
• concerned medical card
• persons applied for and picked up
• nor am I employed persons-was for a term, must therefore not make the scoop
• one or the other must-see, otherwise there's trouble in the family
• the freezer clean and sort, the remaining Family rest will get along well
• feudeln the apartment, one wants to leave no mess when suddenly a company comes
• write lists, such as what I use, washing machine etc.
• and, and, and ...

Long had I thought about what could I do to prepare in light of the ailments of enjoyment. I decided then to a so-called fashion recipe from the eighties.
At the time I led a women's cooking club in Bochum, and it was suddenly fashionable, vegetarian cooking. However, it was customary that the court or a part of it, it looked as if it were flesh. I have not until now understood why a person eats no meat, and it must still look like as ob crazy world.

A highlight of this period are eggplant cutlet with tomato sauce. In fact, they have something of a meat-steak and they are also breaded.

Well, now is not just eggplants time, but I bought at my favorite Italian restaurant, the large round Sicilian fruit, in true anticipation for the trip.

exactly what I have chosen therefore to Peter, the connoisseurs. Only now is such that I hardly have time to and he, either alone or fry cook or wait until I'm back in the late summer. He has the choice that no one takes off!

have to be careful at this point you, dear lovers. As you see, I burned the milk that was probably cooked too violent. You do it better than me, if you cook it.

The recipe I will take over completely from my first cookbook "Cucina Italiana", which I published in 1998. I've even written at that time bilingual, Italian and German, which I now, on the go all the way to Sicily proud.


was worth it to learn something. Now it is paying off.
Now that some bloggers have their cookbooks have presented, I will lump all.

how it looks when it is finished, the eggplant pulp.

Buon Appetito!

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Betty's apartment in the conversation

A short interview with Betty's apartment, the middle of last year of "We Are Salzburg filmed. Betty's apartment, by the way, nice music, have released on my label Ghostlight will bring in the near future, so to speak shortly with a new album to the sounding of the phlogiston!




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4 8 15 16 23 42

After Flu Stomach Still Not Great

Wildschweinsulz! A wild boar

Here then the rest of IMSA: Sulz of wild boar.
I'm not sure if Sulz sounds really better than brawn. The latter term in any case I think turnoff.

This form do I have -way, an original part for Foie Gras - bought thirty years ago in Paris.


Ingredients:

• remains of roast
• carrot celery, parsley root, parsnip
• peppercorns, salt
• capers
• parsley
• 1 / 2 liter light-colored background, I had Rehfond
• 5 sheets of white gelatine
• a pint of white wine vinegar

Cut the vegetables into thin strips and cook with pepper in the Fund. This is still a good flavor to it.

season the stock with salt, gelatin absorbs flavor. Give a shot of vinegar and dissolve the previously cold-soaked gelatin in it.
layering in the vegetables and the diced meat into the terrine mold with the hot liquid over them and let cool.
cover only after it has cooled and refrigerate, as this will cause condensation begins in the form of bubbles on the surface, and the jelly is not clear. It should also
yes what are for the eyes.

We gave it to a red-beet vinaigrette and a Endiviendalat.

Buon Appetito!

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Hazzard!

There are blogs that report for weeks about the same ingredients. I was thinking, now do the same times with wild boar.
For the one that's boring, but for others might be interesting. Similar to eg truffles or bread recipes.

About my hunter brother I have already written here and here. This time he had
boar for me! A beautiful club! The

good play was just under 2 kg.
did so I made it:

Ingredients:

• a wild boar
• 2 carrots
• 1 parsley root
• 1 parsnip
• half Porrestange
• garlic
• red wine for casting
• salt
• Various types of pepper: Langer Pf, Pf cubebs, Tasmanian Pf, Pf Guinea crushed in a mortar

The different types of pepper I needed no game spices such as juniper berries and allspice. There were enough exotic shades available.

First nice sizzling in the oven at 120 degrees for two hours in advance of course around fried, but to whom I say this with love
friends Saturday night and a lot of good eating. The side dishes were to
noodles and chicory lens with vinaigrette.

On the second day there was a residual meal for two, so the whole thing again.
the meat into thin slices heated in chicken broth, so it was nice and juicy.

On the third day there was a nice cold roast.
nice topped with a beetroot dip and a yogurt-herb dip.

"It is expected that right, a cold roast

to the good deeds"

On the fourth day, we ate quite relaxed,
only a pomegranate vinaigrette and endive salad with some cold roast meat.

On the fifth day there was a wild boar jelly, which I of course had prepared two days before, I had succeeded really well, thanks to a good broth. But that's a whole different story.


If now someone thinks I would be tired of the wild boar, the more wrong. Due to the different preparation method, it was always a new experience.

Would still have been something because of the tasty pig, there would have been a pasta and it tasted to me still.

Buon Appetito!