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Immer hervorragend, ob allein genossen oder zu einem beliebigen Gericht. Genießen Sie ihn als offenen Wein in den besten Restaurants, Weinstuben oder Weinbars in Deutschland.

Vitello Tonnato

One piece of veal (topside-cut), weighing 700-800 g. 150 g tuna fish in oil, 250 g mayonnaise 20 or 30 small pickled capers 1 litre white wine, 1 lemon 1 onion 2 cloves of garlic 1 rib of celery 1 carrot 1 bay leaf 1 small bunch of parsley salt and pepper For the veal, …
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Bagna Cauda

300 g extra virgin olive oil 150 g salted herrings 50 g butter Cloves of garlic6 or 7 different types of raw mixed vegetables: cardoons, peppers, cabbage, turnips, boiled potatoes, carrots, celery, etc. as needed. Clean the herrings and remove their fishbone. Cut the cloves of garlic thin (alternatively you may chop them up into …
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Vol-au-vents with mushrooms

100 g fresh porcini mushrooms 250 ml milk 1 rounded dessert spoon of floor 1 clove of garlic Olive oil 20 g butter Parsley, as needed Salt and pepper, as needed Clean the mushrooms and slice them thinly. Make a sauté with the squeezed garlic and a pinch of triturated parsley. Add the mushrooms and …
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Barolo braised beef

Chop up parsley, sage, tender rosemary and garlic together; then put them all in a bowl. Season with some salt and pepper, a pinch of nutmeg and stir well. Make holes in the meat, and insert small pieces of lard in them. Heat up a casserole with a spoonful of oil, a little piece of …
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Rice with peas and basil

Ingredients 320 g rice 200 g peas 50 g basil 150 g butter Half an onion 500 ml vegetable stock 50 g Grana Padano cheese Salt Pepper Extra virgin olive oil Preparation In a casserole dish, brown the half onion in the extra virgin olive oil, then add the peas, soak with some soup and …
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Asparagus soufflé

Ingredients 800 g points of asparaguses 2 eggs 1 small onion 100 ml cream One tuft of parsley 60 g butter Salt, Pepper Procedure Wash the asparaguses and boil them in salted water for 5 minutes; drain them and put them apart. Chop the onion into small pieces and fry it slowly in the butter; …
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