euromaxx a la carte | Video Podcast | Deutsche Welle

Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe

Serves 6 people

Slow cooked pork cheeks, cabbage, and root vegetables

Ingredients:

16 Iberian deboned and cleaned pork cheeks

4 medium size carrots

6 medium size onions

4 medium size leeks

4 stalks of celery

1 head of garlic

4 rosemary sprigs

4 thyme sprigs

2 bay leafs

4 black peppercorns

6 coriander seeds

3 parsley stems

4 Savoy cabbages

300g pak choi

300g Tuscan cabbage or spinach

350g tomato paste

4 parsley roots

6 baby carrots

2 medium size heirloom white beetroot

2 medium size heirloom red beetroot

3.5l dry white wine

50ml brandy

1.5l chicken stock

salt

pepper

olive oil

Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency

Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready.

Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters.

Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.

Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.Recipe: Fish soup

Serves four

- 400 g redfish fillets

- 400 g San Pietro fillets

- 4 half lobsters

- 8 peeled scampi

- 8 peeled red shrimp

- 200 g octopus

- 300 g squid

- 600 g mussels

- 400 g clams

- 600 g peeled tomatoes

- 1 kg tomato paste

- 4 anchovy fillets in oil

- 1 glass of dry white wine

- Olive oil

- 3 garlic cloves

- 1 chili pepper

- Parsley

- Basil

- Salt

- Pepper

For the broth:

- Celery

- Carrots

- Onions

- Basil

- Parsley

- Thyme

- Pepper

Preparation:

Fillet the fish. Then simmer the fish leftovers together with the shellfish and lobsters in water for about 1 hour with celery, carrots, onions, basil, parsley, thyme and pepper. Then filter the broth with a sieve. Set scampi, red shrimp and lobster aside.

In a large pan, heat the olive oil and fry the garlic cloves with the chilli and anchovy fillets. Remove and set aside garlic and chilli and fry the fish fillets in the pan.

Add scampi, red shrimp and the four lobster halves. Then add the octopus and squid. Bring everything to a boil and douse with wine. Then add broth together with the freshly peeled tomatoes and season with salt and pepper. Simmer for 12 minutes. Finally, add the mussels and clams and simmer for another 7 minutes.

Pour the soup into a hot casserole dish, add herbs and serve with roasted white bread at the table.

The Viennese restaurant Figlmüller, which has specialized in traditional meat dishes for more than 110 years, reveals its recipe for the perfect coating and best accompaniment for a classic Wiener schnitzel.The Viennese restaurant Figlmüller has been a specialist in the preparation of the meat classic for more than 110 years and reveals the recipe to Euromaxx.

Wiener Schnitzel

Recipe:

Ingredients for 4 - 6:

2 kg flank of veal

3 eggs

1 pinch of salt

Breadcrumbs

Coarse grain flour

Lard

Preparation:

Carefully clean the flanks of veal with a sharp knife and cut 4 pieces of schnitzel, approx 220g each. Gently pound the meat and salt them on both sides. First put the schnitzel in the flour, then into the beaten egg mixture and finally bread them with breadcrumbs. Heat lard in a pan and bake the schnitzel until golden brown. Drain the baked schnitzel on papertowel and serve with a slice of lemon.

Bon appétit !

A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with Dumplings

Ingredients for 4 portions:

800g beef from the haunch

100 g bacon fat

1/2 celeriac

2 carrots

2 parsley roots

2 onions

4 tbsp oil

1 tbsp sugar

1 tbsp mustard

1 lemon

2 bay leaves

6 juniper berries

1 bouillon cube

1/2 tsp. pimento (allspice)

200 ml whipping cream

80 g cranberries

For the bread dumplings:

6 stale rolls

250 ml milk

2 eggs

250g flour

50g butter

1 tsp salt

Preparation

Peel and dice two carrots, two parsley roots, half a celeriac root, and two onions. Cut small slits in the beef and fill them with bacon fat. Sautée the onions till they are translucent, then add the vegetables. Brown the meat on all sides in a little oil in a pan. Then put it, water, and the seasonings in a cooking pot and let it all simmer for at least two hours until the meat is tender. Then remove from the pot. For the sauce, add cream to the vegetable mixture and purée it. Serve the finished dish with a dollop of cranberries or loganberries.

For the bread dumplings, cut six or seven stale rolls into pieces. Pour melted butter over them. Mix together the milk and eggs and pour them over the chopped bread. Knead thoroughly. Add chopped fresh parsley. Roll the dough into balls; drop the balls into boiling water and let them cook for ten minutes. The finished dumplings are then cut into slices.

This recipe comes to us courtesy of chef Petr Baláž from the Kaiser Ferdinand Hotel.

Bretons like their crepes savory and filled with all kinds of interesting things such as ham, groundbeef, sausages and roquefort. Galettes are made with buckwheat flour.Recipe: Galette Bretonne - Breton Crêpes

For 6 portions

Ingredients:

250 g buckwheat flour

1 egg

40 g melted butter

slices of cooked ham

50 cl cold water

A pinch of salt

Preparation of a classical galette complète:

Whisk the flour, salt and egg together.

Add the water little by little and stir till the batter is smooth and creamy.

Let the batter sit in the refrigerator for at least two hours.

Brush the griddle with egg yolk or grease. Pour the batter onto the griddle, spread it evenly and fry it at 200 degrees Celsius.

Once the batter sets, flip the galette and brush it with melted butter. Now break an egg over the galette and fry it. As soon as the egg has set, sprinkle the galette with some grated gruyère cheese, add a few slices of cooked ham, fold the pancake over and brush once more with salted butter.

The crêpes may also be served with champignons in béchamel sauce or with ground beef, sausages or Roquefort cheese or other toppings of your own choice.

For a sweet variation, use regular wheat flour and spread caramel sauce, chocolate or jam on the crêpes. Also, a flambé version with Grand Marnier is a popular dessert.

Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli)

For the Cheese Dumplings:

Serves 4

Ingredients:

30 g onions

20 g butter

100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese)

150 g firm, day-old white bread, cut into cubes

2 eggs

100 ml milk

1 tbsp flour

Seasonings: 2 tbsp finely chopped chives, fresh-ground pepper, salt

And:

20 g grated parmesan cheese

30 g brown butter (beurre noisette)

2 tbsp finely chopped chives

Method:

-Peel the onions, chop finely, and sauté them in the butter.

-Cut the cheese into small cubes and add them to the sautéd onions and cubes of white bread

-Mix the eggs and milk. Add this mixture and the chives to the white bread mixture.

-Season with salt and pepper and mix thoroughly. Add the flour and knead until the dough sticks together.

-Let the dough sit for about 30 minutes.

-Form the dumplings with wet hands.

-Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the water and let them cook.

-Remove the cooked dumplings, allow them to drain, then place them on plates or a platter, and strew with Parmesan. Drizzle the brown butter over them and sprinkle with chives.

Cooking time: 15 minutes.

Tips:

Curd cheese can be added to the dumpling mixture for added taste.

Serve with bacon coleslaw or a green salad.

Anton Wieser has another tip for novice dumpling makers. Start by boiling a single dumpling to test it. If it falls apart, add more flour to the dough.

For the Spinach Dumplings:

Serves 4

Vegetables:

60 g onions

200 g fresh spinach, blanched

And:

2 tbsp butter

2 eggs

50 ml milk

1 tbsp flour

150 g firm, day-old white bread, cut into cubes

Seasonings:

1 garlic clove

1 pinch of ground nutmeg

Fresh-ground pepper, salt

And:

30 g grated Parmesan

70 g brown butter

Method:

- Peel the onions and garlic, chop them finely and sauté them in the butter.

- Chop the spinach finely. Add it to the onions and garlic, and season with salt, pepper and nutmeg.

- Puree the spinach mixture with the eggs in a blender or food processor.

- Add the pureed spinach, the milk, flour, salt and pepper to the bread cubes and mix thoroughly.

- Let the mixture stand, covered, for about 15 minutes. Meanwhile, bring a big pot of salted water to a boil.

- Form the dumplings with wet hands or a spoon. Drop them into the water and let them simmer until cooked.

- Put the spinach dumplings on plates or a platter, and top with grated Parmesan and brown butter.

Cooking time: 15 -20 minutes

Tips:

Serve the dumplings on a light cream sauce with chunks of stewed tomato, or with slices of mountain cheese and nut butter.

To get 200 g of blanched spinach, you'll need twice as much raw spinach.

For the Ravioli:

Serves 4

Dough:

150 g rye flour

100 white flour

1 egg

50-60 ml lukewarm water

1 tbsp oil, salt

Filling:

150 g boiled spinach (about 300 g fresh spinach)

50 g finely chopped onions

½ garlic clove, finely chopped

1 tbsp butter

100 g curd cheese or ricotta cheese

1 tbsp grated Parmesan

1 tbsp chives, finely chopped

1 pinch grated nutmeg

Fresh-ground pepper, salt

And:

grated Parmesan, brown butter, and finely chopped chives for the topping.

Dough:

-Mix the two kinds of flour, strew on a pasta board in a wreath shape, and add the salt

-Whisk the egg with the lukewarm water and oil, pour into the middle of the flour wreath, and knead the mixtures into a smooth dough

from the inside outward. Cover the dough and let it sit for 30 minutes

Filling:

- Chop the spinach finely. Sauté the onions and garlic in butter, add the spinach and sauté a bit longer. Let the mixture cool a bit.

- Add the curd cheese or ricotta, parmesan, and chives. Season with nutmeg, salt, and pepper and mix well.

- Roll out the dough until it's thin with a pasta machine

- Work quickly so the dough doesn't dry out.

- Use a round, smooth pastry cutter to make dough circles about 7 cm in diameter.

- Use a small spoon or an icing bag to put the filling in the middles of the circles.

- Moisten the edges of the circles with water and fold the dough into half-moons.

- Press the edges together with your fingers right away.

- Cook the ravioli in salted water, remove with a slotted spoon and put on plates. Top with Parmesan, brown butter and chives. Serve.

Cooking time: 3- 4 minutes

Tips:

The ingredients for the dough can be mixed in a bowl and kneaded on the working surface (table or pasta board) afterwards.

The filling can also be enhanced by adding potato puree.

Buon appetito!

The Catalans love it: salt cod salad. It's made with shredded salt cod, onions, tomatoes, and black olives. In Spain it's known as Esqueixada: a traditional dish with cult status.Recipe

Salt Cod Salad

Ingredients for 4 Persons

400 g raw salted cod (middle section from the back)

60 g tomatoes

40 g green onions

20 g green bell pepper

20 g black Aragón olives

40 g flat green beans

20 ml olive oil Virgen extra

8 ml Sherry vinegar

8 g salt

4 g fennel fronds

Preparation

Shred the cod to remove the white nerve fibers. This works best when done by hand. Finely chop the vegetables, season with oil and vinegar and let stand for 15 minutes, then add the olives. Sprinkle the fish with oil and add the fennel fronds. Dose the salt very cautiously, then dress.

Bon appétit!

Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.Recipe:

To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into.

Ingredients:

Shortcrust pastry and strudel dough (available as ready-made sheets)

1.5 kilos of apples (a sour variety like Idared)

1200 g cottage cheese

420 g granulated sugar

300 g poppy seeds

300 g walnuts

250 g margarine, butter or vegetable oil

8 dl sour cream

5 eggs

6 packets vanilla sugar

cinnamon and salt to taste.

For the poppy-seed filling:

Mix 300 g of ground poppy seeds, 100 g sugar and a packet of vanilla sugar.

For the cheese filling:

Blend 1200 g cottage cheese, 2 egg yolks, 420 g sugar, 2 packets of vanilla sugar and a dash of salt. Work into a smooth and spreadable mass.

For the walnut filling:

Blend 300 g ground walnuts, 100 g sugar and a packet of vanilla sugar.

For the apple filling:

Grate 1500 g of apples and mix with 120 g of granulated sugar. Season with 2 packets of vanilla sugar and cinnamon.

For the cream mixture:

Take 8 dl of sour cream and 3 eggs. Separate the yolks and mix them with the sour cream, then gently fold in the stiffly beaten egg whites.

For the drizzle:

Use 25 g melted margarine, melted butter or vegetable oil.

Preparation

Start the Prekmurska Gibanica with a base of shortcrust pastry, then a layer of strudel dough, and spread half the poppy-seed filling onto that. Drizzle with margarine or butter, and the cream mixture. Then comes a second layer of pastry and strudel dough, then cottage cheese filling, then pastry and strudel dough, this time with walnut filling, then pastry and strudel dough with apple filling. Drizzle every layer with margarine and the cream mixture. Repeat all the above steps in the same order. Finally, cover the gibanica with pastry and strudel dough, and drizzle once more with either butter or the cream mixture. Bake at 160 to 180 degrees Celsius for at least 1 1/2 hours.

Dober tek! (Bon Appetit!)

Chak Chak, a simple dish made from eggs, flour and honey is a staple food in Tartarstan. The capital, Kazan, even boasts a musem dedicated to the popular dessert. Euromaxx found out how to make the deep-fried delicacy.Recipe Chak Chak

Ingredients:

For the dough

2 eggs

200 g. milk

Pinch of salt

For the syrup

200 to 250 g. honey

Oil for frying

Preparation:

Beat eggs (egg yolk and whites) in a bowl. Stir in flour and salt. Knead the dough thoroughly and let stand approx. 30 minutes. Roll the dough out (approx. 0.5 cm thick) and let dry for another 30 minutes. Cut into fine strips, dust with flour. Heat oil, fry strips approx. 4-5 minutes in the hot oil.

For the syrup, briefly cook up the honey and drizzle the strips of dough with it, mix. Then build up the chak chak layer for layer before the honey cools. As desired, decorate with raisins, nuts or dried fruits.

Enjoy!

The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellacci

for 4 people

For the pasta:

250g flour

100g wheat semolina

250g egg yolk

1 egg white

For the filling:

100g fresh fava beans

200g fresh peas

2 small artichokes

2 spring onions

50g olive oil

salt and pepper

2 eggs

50g pecorino

50g parmesan

black pepper

8 slices of pancetta

Mix together the pasta ingredients and knead.

Wash and julienne the artichokes and spring onions. Fry for 4-5 minutes in olive oil, and season with salt and pepper.Shuck the peas. Blanch them in a bit of broth seasoned with salt and pepper, and puree into a cream.

Shell the fava beans and blanch them to remove their waxy outer coating. Once tender, cover them with a bit of olive oil and set aside.

Combine two eggs with the pecorino, parmesan and black pepper into a sauce.

Bake the pancetta for 10 minutes at 170 degrees Celcius.

Cut the pasta dough into circles about 10 centimeters in diameter. Add a teaspoon of filling, fold the pasta together in the form of a half-moon and seal the edges.

Boil the cappellacci for 2-3 minutes in salt water and then fry on both sides until crispy.

Distribute the cream with the peas onto the plates, place the cappellacci on top of it, decorate with the fava beans and cover in cheese sauce. Top with pancetta and season with pepper.