Food

Pizzeria Antica Arte Napoletana

pizzeria arte napoletanaThis place is situated at one of the most famous and beautiful squares of Orvieto. We ended up there, because it was the 2nd of May, all  on the Corso Restaurants were closed and Cecilia absolutely wanted to see the Rome Liverpool match.
 
So I entered a place that looks like a Fast Food Place and into which I normally would not put my foot into,  Luckily I did.

Ceci, Sesame and Tuna

  • drain the chickpeas and the tuna
  • mix chickpeas and tuna in a bowl
  • mash some salte soybeans with hot bean paste
  • crash some peanuts
  • wash the salted capers
  • mix everything in the bowl with some tahini or sesame oil
  • you may add parsil if you have

Abendtisch at Neugruens 2010-August-14

Abendtisch


Aperitifempfehlung

2009 Nekeas Rosado, Bodega Nekeas, Navarra DO
0,1 L € 4,- | 0,25 L € 8,- | 0,75 L € 24,-


Abendtisch Regional

Stubenküken mit Rote Beete Salat und Johannisbeeren

Müritzwildbarsch mit Schmorgurken und Dillsauce

Biokalbsroulade mit Kohlrabi, Petersilien-Kartoffelpüree und Zwetschge

Pollo Ripieno in AgroDolce

  • steam the chicken liver until it is just cooked, less is better than too much
  • chop the chicken liver into bigger pieces
  • soak the sultanas in wine, shery or Xiao Shing
  • soak the dried tomatoes in wine, sherry or Xiao Shing, chop them into small pieces
  • crumble the walnuts
  • mix chicken liver, sultanas, dried tomatos, eggs, walnuts, bread crumbs and lemon cest
  • fill the chicken with the mass  and close it by sewing
  • prepare a broth from celery, onions, dried tomatos, carots parsley, mirto or sage and mint
  • cook the chicken in

Moscardini con Peperoni

Ingredienti Per i moscardini 4000 g di moscardini puliti, 5 scalogn1, 5 peperone giallo, 5 peperone rosso, poco grappa 10 dl di vino bianco secco, Per la polenta 200 g farina di mais bianca, poca buccia di limone, 2 tuorli d’uovo, poco pan grattato, basilico q.b., olio extravergine di oliva. Procedimento. Polenta Andremo a cuocere una polenta abbastanza densa che alla fine verrà aromatizzata con poca buccia di limone e una noce di burro. Stenderla, raffreddarla e quindi tagliarla a fette dello spessore di 1 cm e successivamente in triangoli.

China Cabbage and Shiitakee Mushrooms

For my last birthday, I got a new cookbook with Asian Recipes from an Australian Chef, delicious stuff. Chinese cooking is not simple, so a Cookbook should help :-). But after having followed some of the recipes, I am already again experimental. The following is a well succeeded one.

You need: a china cabbage, Shiitake Mushrooms, Grated Palm Sugar, Garlic, Ginger, Chinkiang Vinegar, ShaoXiang, which is a Rice Sherry. I found here in my Chinese Shop Hua Diao Wine, what is quite the same.

Two Chili Sauces

Between home made sauces and bought one, there is a difference. Unfortunately it is a lot of work preparing them and the home made also deteriorate quicker. The moulds prefer stuff without preservatives :-).

This is one oily, cooked and one fresh sauce, but both delicious. The base are the long red chilies as they are grown in Italy. They are not very hot after being deseeded. To get the sauce hot I add little pieces of Thai Chili, which burns you already at sight.

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