Boil the potatoes, peel and press through the potato press. Mix with hot beef broth. Cut the pancetta into thin strips and fry with the chopped onions in lard. Add to potatoes together with parsley. Season with salt, vinegar, pepper and oil.
Related Recipes:
Larded Monkfish with Garlic on Bean Cassoule*.Soak the cannellini and Mexican beans in cold water for a day, cook each in salted water with a little olive...
Stuffed Potato Dumpling on Summer VegetablesPreparation (about 50 min): Rinse and clean the chanterelles after they have cooled. Rinse the spring onions...
Mexican Beef ZimmesPerhaps your new favorite bean dish: Rinse the beef under cold running water, dry well with paper towels. Dust...
Fillet of Catfish Under Potato Crust on Stalk Mush with Riesling SauceRemove the dark (bitter) leaves from the stem mush, then cut diagonally strips about 1 cm wide. Cook in salted...
Tafelspitzsulz with Pumpkin PestoFor the Tafelspitzsulz with pumpkin pesto, boil the soup with 200 ml of water, add the peeled carrots, yellow...
Ravioloni with Norway LobsterPoach the cod in fish stock or court bouillon until translucent, remove and flake with fingers. Boil the...
Berlin StiltFor the Berliner Stelze, lard the vegetable onion with bay leaf spice and the cloves. Place the stilton in a...
Polish Barley SoupFor Polish barley soup cook beef and beef bones chopped into small pieces in water at low temperature. After...
Potato Dumplings1) Make potatoes, peel and press through the press. Knead with flour, semolina, a little salt, nutmeg and egg...
Roasted Saddle of Suckling LambRoasted saddle of suckling lamb – preparation about 45 min. 1. preheat oven to 180 °C. Halve the...