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One of the biggest failures in my life - when it comes to cooking - ruined three small birds that are called "Waldschnepfen" which are very rare. And I messed it up.

One of the biggest failures in my life - when it comes to cooking - ruined three small birds that are called "Waldschnepfen" which are very rare. And I messed it up.

There's few italian dishes that beat a #carbonara made from very fresh eggs, bacon (pancetta), onions and parmeggiano reggiano.

There's few italian dishes that beat a #carbonara made from very fresh eggs, bacon (pancetta), onions and parmeggiano reggiano.

This is what you get out of 4kg Dicke Bohnen! 800 gramms of beans. But wait for it!

This is what you get out of 4kg Dicke Bohnen! 800 gramms of beans. But wait for it!

Cut scallops in half. Use your creme-brulee-burner to roast them. Each 6-8 seconds. Let them soak in lemon's skin, thyme and garlic for ten minutes. After that finish them off for 5 minutes in the oven at 100°C. Everyone can do that.

Cut scallops in half. Use your creme-brulee-burner to roast them. Each 6-8 seconds. Let them soak in lemon's skin, thyme and garlic for ten minutes. After that finish them off for 5 minutes in the oven at 100°C. Everyone can do that.

I deliberately tried to hurt one in order to make the red pepper filling come out. Well, was to hungry to arrange. However, grill red peppers until black, peel skin, mix the flesh and season. ready. Strikingly intense flavour without any additional ingredients except salt and pepper.

I deliberately tried to hurt one in order to make the red pepper filling come out. Well, was to hungry to arrange. However, grill red peppers until black, peel skin, mix the flesh and season. ready. Strikingly intense flavour without any additional ingredients except salt and pepper.

Another great recipe by the great Mario Gamba from Munich's Acquarello. Ravioli with with "rote Beete und Mohn" in a white sauce of wine and cream. Less foamy than supposed to be possibly thanks to cream specially without lactose.

Another great recipe by the great Mario Gamba from Munich's Acquarello. Ravioli with with "rote Beete und Mohn" in a white sauce of wine and cream. Less foamy than supposed to be possibly thanks to cream specially without lactose.

Well, we couldn't make out which bag in the freezer contained which kind of ravioli. So we mixed them. We had fillings of red pepper, deer and the classic mixture of mortadella, prosciutto, pecorino and parmiggiano. To make things worse I added asparagus. At least only butter as a sauce.

Well, we couldn't make out which bag in the freezer contained which kind of ravioli. So we mixed them. We had fillings of red pepper, deer and the classic mixture of mortadella, prosciutto, pecorino and parmiggiano. To make things worse I added asparagus. At least only butter as a sauce.

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