For the potato bread, mix flour, potato flakes, salt and dry yeast. Add olive oil and lukewarm water and knead well on high speed. Cover and let rise for one hour in a warm place. Knead the dough briefly and form a ball or an oblong loaf. Cut into the top with a knife and … Read more
Lightly grease a casserole dish, spread with puff pastry and pre-bake at 200 °C for 10 min. In the meantime, fry ham and diced onions in a frying pan until translucent with a little fat. Mix crème fraîche, whipped cream and 1 egg, season with salt, season with pepper and add to the onions, warm … Read more
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The mullet is an unloved and mostly unrecognized delicacy. Selected with a connoisseur’s eye, it is a real tickler of the palate. You need a so-called “jumping” mullet, which can only be recognized by the golden-yellow spot on the side of the head on the display in the fish store. Scale the fish accurately and … Read more
For the yeast dumplings, sift flour into a bowl, add yeast, salt, sugar, soft butter and milk and knead with the dough hook of a food processor to a smooth dough. Cover the dough and let it rise at about 25 °C for about 40 minutes. Knead the dough again and form dumplings. Let the … Read more
Preheat the oven to 85 °C. Remove the skin from the root vegetables and cut them. Season the veal cheeks with salt, season with pepper and sear on all sides in clarified butter. Add the vegetables and roast briefly. Extinguish with white wine and let it bubble up. Then add the veal jus and a … Read more
Cut the cimone fresh and remove the lowest leaves. Bring the soup to a boil. Boil the whole cimone in it with the lid closed until just tender (ten to fifteen minutes). Cut the pepper in half, remove the white partitions and the seeds. Cut the flesh into triangles. Brush the potatoes well under running … Read more
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Ingredients
