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2020-02-19

Preferring seasonal greens for more flavors does not mean to dispense on salads in winter. Much more veggies can be eaten raw than those traditionally used for creating salads.

https://winesong.biz/node/5800


2020-02-19

The combination of shellfish and pulses is not unusual in Italian cooking, and it is delicious. This dish actually combines 2 recipes. One is composed by Ceci and spinach and the other is simply "ceci con le cozze".  As recycling has a  paramount importance in my kitchen, I transformed the "Ceci con gli spinaci" from the day before.

https://winesong.biz/node/5799


2020-02-14

This is a signature dish of Umbrian cooking.

https://winesong.biz/node/5791


2020-02-10

I think it was the last time that I bought chicken breast. Or should I go on hoping,  to get something with taste and a  juicy texture? This one was not even cheap (20Euro/kg) but ttaste and texture were not satisfying

https://winesong.biz/node/5780


2020-02-04

Unfortunately I forgot to take pictures of this marvellous place. It is in Via san Giovanni Maggiore Pignatelli 34/35  a Napoli.  Environment New York Style, food Naple style.

I had a plate with 5 differen bufala cheeses, obviously mozarella, but also a hard cheese,  a "primo sale", a ricotta and a cream. The cheeses were all super tasty an some toasted bread a good companion.

https://winesong.biz/node/5767


2020-02-04

This beautiful Restaurant in Naples, Piazza di Porto 4 is specialized in the preparation of dishes made from "Baccala" and "Stoccaffisso", of which the best part is called "Coronello". I believe Italy and Portugal eat all the codfish, salted or dried produced in Norway and then exported.

https://winesong.biz/node/5766


2020-01-23

I think it was the last time that I bought chicken breast. Or should I go on hoping to get something with tast and a  juicy texture? This one was not even cheap (20Euro/kg) but the taste.......

 

https://winesong.biz/node/5755


2020-01-20

I never prepared Hamburger and I seldom have eaten them. They sweat out too much the culture of eating meat, without knowing what you are eating, but eating a lot. I love meatballs, made by myself,  buying high quality minced meat and mixing it wildly with veggies or Ricotta to get balls of different type.

https://winesong.biz/node/5745


2020-01-16

Woww! This was my third time at Neugruens Koeche in Berlin's Prenzlauer Berg.  But the last time was nearly 10 years ago in August 2010. (http://www.johanneskeizer.com/node/8014) What can you say, if a Restaurant improves quality and keeps the price stable for a 10 years period?

https://winesong.biz/node/5730


2020-01-15

This was more or less a left over dinner. Back home after 10 days travelling.  In the miniature freezing compartment of my fridge I found:  2 rabbit legs. A bag with broccoli Romani mixed with broccolett. In the fridge were also two eggs at the time to be eaten and a piece    of very aged goat cheese.

https://winesong.biz/node/5729


2020-01-03

Inspired by a meal in a Restaurant in Citta di Castello.  Overthere they had a pyramid of shredded Pig on the cream of beans.

I loved my version more.  More "mare" less "terra.

I used the Zucchini flowers as tasty decoration and cooked them together with the "sepia tentacles and pieces of fresh garlic.

https://winesong.biz/node/5710


2020-01-03

Avocado with smoked salmon is nearly banal (but theoretically it should be forbidden, fat+fat  :-)), then lemon makes   it all lighter.

But the twist is the wild fennel, which makes it interesting.

Well, wild fennel I collect every morning   on my running path. It is convenient living in the Umbrian countryside!

https://winesong.biz/node/5709


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