INTERNATIONAL: BORDERLESS CUISINE 15 - CENTRAL EUROPE: Germany, France, Austria, Italy, Switzerland
See the maps below.
These countries and their crossover cuisines.
LINK to Austrian dishes, also eaten in Germany
NOTE: This linked article is not totally correct; they just made an opinion. Actually strudel came from Turkey and Hungary to Austria.
Strudel or Apfelstrudel or Alsace Strudel in France
LINK to Apple Strudel Recipe with photo instructions
or Apfelstrudel in Switzerland
Gugelhopf
Definition of gugelhupf aka gugelhopf from Webster's Dictionary: : a semisweet cake usually of yeast-leavened dough containing raisins, citron, and nuts and baked in a fluted tube pan
Made in Alsace, Germany, France, Switzerland: Kougelhopf / Gugelhupf / Guglhupf and many other variations LINK TO Special Pan Baked Sweet or Savory Bread or Kugelhoft
Schnitzel
LINK to German Schnitzel Recipe
LINK to Wiener Schnitzel with VIDEO
Originating earlier in history this dish came to Austria. The breaded schnitzel is popular inany countries and made using either chicken, veal, mutton, beef, turkey or pork. It is very similar to the French dish escalope aka schnitzel escalope.
German part of Switzerland
Kalberwurst Sausage
LINK to homemade kalberwurst by Michael Symon
ITALIAN PART OF SWITZERLAND
Saffron Risotto
Saffron Risotto ...
Fuente de la noticia:
international food blog
URL de la Fuente:
http://internationalfoodblog.blogspot.com.es/
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