Delizma

Soak brown and green lentils separately overnight and strain. Cook lentils separately. Note – different cooking times: Brown lentils need about 15 – 20 minutes, green lentils need about 8 – 10 minutes, red lentils need about 3 – 5 minutes. Finely chop onion and sauté in butter. Dust with paprika powder and add a … Read more

For the bean pod salad, clean and cut the bean pods and then boil them until they are soft (about 30 minutes). In the meantime, hard boil the egg. Dress bean pods in a bowl with salt, pepper, oil and vinegar. Peel egg, cut into wedges and spread over bean pod salad.

Mix sour cream with onions, diced cucumbers, mustard, capers, anchovy paste and pepper and season to taste. Fry potatoes in a pan with a little oil from both sides, drain on paper towels, arrange on plates.Mix sour cream with apples, onions and spices, season to taste, if possible let stand for 1 hour, if salt … Read more

For the preserved tenderloin with porcini mushrooms, wash the tenderloin, pat dry, cut off breasts and knuckles. Remove the upper and lower legs as desired and cut the meat lengthwise into two parts. Remove wing bones and cut breast meat with skin in half crosswise (use carcasses for stock). Season chicken with salt and pepper … Read more

Cook pasta according to package directions. Heat Nuri olive oil in a frying pan. Add the pine nuts together with the halved cocktail tomatoes and fry briefly. Add the cooked pasta to the pan, add the mozzarella and let it melt. Add Nuri sardines and mix all ingredients well. Garnish the dish with basil.

Knead a not too soft yeast dough from the ingredients, cover the dough and let it rest for half an hour. Cut off 10 equal portions, work them round and let rest for another 10 minutes. Then flatten slightly, fold in from top to center, fold in from bottom to center and form elongated strands. … Read more

For the horseradish butter, mix soft butter with egg yolk and horseradish. Mix in the finely chopped egg white and the herbs. Season the horseradish butter with salt and cayenne pepper.

For the pasta mozzarella salad, boil plenty of salted water. Add the Barilla Farfalle and cook until al dente. Drain in a colander. For the dressing, mix 1 jar of Barilla Pesto Rosso with sherry vinegar and freshly ground pepper. Drain and halve the mozzarella balls, wash the cherry tomatoes and halve them as well. … Read more

PREPARATION Bring salted water to the boil and cook the farfalle “al dente” (firm to the bite) in it. Meanwhile, finely chop the onion and sauté in hot olive oil. Slice the cleaned porcini mushrooms, sauté briefly, add salt and pepper. Stir in tomato puree, pour in vermouth and simmer briefly. Add the sliced scallops … Read more

For the soup, sauté onion and garlic in olive oil, add peeled Jerusalem artichoke and potato cut into small cubes. Pour about 1/2l beef broth, add spices and simmer until potato and Jerusalem artichoke are soft. Add approx. 1/2l whipping cream, mix well, season to taste and strain through a sieve.Cut calf’s liver into slices, … Read more