Tag: European
Eggs, Pancetta, Parmigiano
Eggs, Pancetta, Parmigiano
This is how many Italians will eat their fried eggs: simply with diced pancetta and shaved parmesan. The eggs get cracked into the cooked pancetta with shaved parmesan immediately added to the whites. They’re served sunny side up with some crusty bread.
Servings: 1
Equipment
- cast iron skillet
Ingredients
- olive oil
- 2 tbsp pancetta diced
- 2 large eggs
- parmigiano-regiano shaved
- cracked black pepper to taste
Instructions
- In a small cast iron pan, heat up the olive oil over medium heat. Add in the pancetta and brown until crispy; about 4-5 minutes.
- Crack in the 2 eggs. Immediately add the shaved parmesan to the whites of the eggs.
- Cook for 2-3 minutes. Season with cracked black pepper.
Austrian Beef Goulash (Rindsgulasch)
Austrian Beef Goulash (Rindsgulasch)
This is the first recipe on Stonedsoup.net from my ancestral country, Austria. This is the ultimate comfort food that you’ll need in your life. While derived from Hungarian goulash, the main difference is that the Austrian version is just beef braised in the paprika-laden onion sauce. The Hungarian version is soupier and has potatoes and bell peppers. This goulash is served with nockerl; the Bavarian version of gnocchi.
Equipment
- immersion blender
Ingredients
Beef Goulash
- vegetable oil
- 2 1/2 lbs chuck roast cut into 2” cubes
- 2 large yellow onions thinly sliced
- 2 tsp dried marjoram
- 2 tsp caraway seed
- 1 tbsp tomato paste
- 1/4 cup Hungarian paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp cider vinegar
- 2 bay leaves
Nockerl
- 2 large eggs beaten
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 cup flour plus 2 tbsp
- 2 tbsp butter
- 1/4 cup parsley chopped.
Instructions
- Heat up 1/4 cup of cooking oil in a large saucepan over medium high heat. Brown the chuck on all sides; about 12 minutes in total. Remove from the pan.
- Add in another 2 tbsp of cooking oil. Add in the onions. Sauté for 10 minutes.
- Reduce the heat to medium low and cook for 15 more minutes.
- Add in the caraway seed and marjoram. Stir in the tomato paste, paprika, cayenne, and salt. Cook for a minute.
- Pour in 1 cup of water and the vinegar. Simmer for 10 minutes.
- Add in 1 cup of cold water. Using an immersion blender, purée the onions.
- Add the beef back in, along with the bay leaves. Cover. Place in a preheated 300° oven for 2 hours.
Nockerl
- Beat the eggs, salt, and milk together in a large bowl.
- Mix in the flour.
- Bring a large pot of water to a boil. Using a tsp, scoop a small amount of the dough and drop it in the water.
- Once all of the dough has been dropped, give the nockerl a stir and boil for 2 minutes.
- Drain in a colander.
- Melt the butter in a sauté pan over medium heat. Sauté the nockerl for 5 minutes. Turn off the heat and stir in the parsley.
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
