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Sicilian Pasta with Fennel

The recipe for this pasta with fennel I found in one of my cookbooks some time ago. It caught my attention immediately because of the used ingredients, which seem to not mesh at all. Nevertheless, I immediately wanted to try it. The combination of fennel, currants, and anchovies sounded so weird that I was sure I would either love this dish or hate it. After finally trying it I just loved the result. Especially the sweet nuance of the raisins, combined with the very salty aspect of the anchovies, makes this pasta dish quite unique. The fennel with its freshness adds another important aroma, and all three together are just perfect. Complementary flavors are something I like very much. Everybody knows how the strong, aromatic flavor of some cheese gets supported by some grapes. Very often fig mustard or sweet and sour chutneys are used in this context, too. I love to sprinkle some honey on top of my cheese, provided that it is a cheese with strong flavors, like mountain cheese. The concept of …

Tomato Risotto

Tomato Risotto with Caramelized Shallots

Risotto is a dish that I love and that I oddly enough always tend to not think of when I am planning what to cook. What I love about Risotto is that it is possible to cook it all over the year and because you just have to adapt the ingredients according to the actual season. I remember my mom adding chanterelles or porcini mushrooms in early autumn and bear’s garlic and shrimps in spring. Like this, you always get a completely different taste. My last risotto attempt included tomatoes. I know it is not the most imaginative idea, but I LOVE tomatoes. I love their taste, I love their look (especially when talking about old tomato varieties) and I love to grow them by myself. So a risotto with tomatoes was my first choice in this case, and I added shallots to bring some additional flavor to that dish. Tomato Risotto with Caramelized Shallots Source: own creation Yield: 2 Ingredients 1 onion, chopped 2 tbsp olive oil 250 g round grain rice ca. 400 …