Greetings from Bella Italia
June 1st, 2018 | main dishes
The temperatures keep up with Bella Italia, the bright colours of this Italian Minestrone soup make you happy. When snipping all the fine vegetables you can almost see him in your mind’s eye: Luigi, who rattles with his red Vespa on the Tuscan country roads. Close your eyes and dream a little bit about Italy… A light meal for those hot days, a feast for all the senses.
and this is how the wife of the captain does it
I spice up a lot of dishes with vanilla, because vanilla does not only fit in desserts, but is also a very delicious spice with hearty treats. I put each scraped vanilla pod in a tin box with brown sugar, which quickly assumes the wonderful vanilla flavour. A teaspoon of this sugar is often the icing on a dish.
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Asparagus Bread Salad with Parma Ham
The German classic “asparagus with ham” has been modified into an Italian-inspired crunchy asparagus bread salad. Of course, no smoked ham is used for this salad, but fine Parma ham. Fresh spring wild herbs, fruity-sweet pieces of melon and juicy mozzarella cheese round off this recipe.read more
Schnitzel with broad beans and garlic crumble
Pork schnitzel, roasted au naturel, on broad white beans, dried tomatoes and capers – this is one of the dishes that must be on our table from time to time. The roasted garlic crumbs ensure the right crunch and the dish is ready in about 20 minutes. What else could you want?read more
Octopus Galician style
Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!read more