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Recipe
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Beans and Pasta Soup

  1. Put the beans in a pot of cold water, turn on the fire and once they are ready, drain them.
  2. Cleanse the vegetables, chop and brown them in a pot with a bit of extra virgin olive oil and lard, then cover up with some water, let it cook for some minutes until all the vegetables are ready.
  3. Remove one or two spoons of beans (to decorate the dish) and then mix up everything.
  4. Re-boil the soup and put pasta into it. When the pasta is ready, add the remaining beans and drizzle with extra virgin olive oil.
  5. You can also add black pepper, a bit of extra virgin olive oil or some grated Grana Padano cheese.

 

Source: Archivio Consorzio Vicenzaè

Recipe

Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

Recipe

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

Ingredients

  • 180 g of broken fettuccine
  • 500 g of Posina beans
  • 1 stick of Rubbio celery
  • 1 onion
  • 1 carrot
  • 1 zucchini (courgette)
  • 3 Rotzo potatoes
  • 1 clove of garlic
  • Laurel, sage and rosemary
  • 30 g of lard
  • 1 raw ham bone blanched
  • Extra Virgin Olive Oil
  • Salt and pepper

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