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Recipe
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Speck Flavoured Dumplings

  1. Mix together the diced bread and speck, flour and the braised onions, and season with the salt and parsley (or chives).
  2. Add the eggs and some milk and bring the mixture together until all the ingredients have combined well.
  3. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water
Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Recipe

Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).

Ingredients

  • For 4 persons:
  • 100g diced Speck Alto Adige PGI 100 g diced Speck Alto Adige PGI
  • 200 g white bread (diced)
  • 40 g flour
  • 50 g braised onions
  • 1 tbs. finely chopped chives or parsley
  • 3 eggs
  • milk
  • salt

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