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Bruno Catalano Incomplete Bronze Sculptures, Hubert II

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Bruno Catalano Incomplete Bronze Sculptures

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BRONZE ART

by

Bruno Catalano 

Your source for exclusive art

Ravagnan Gallery

Source: Ravagnan Gallery, Venice. Images by Da Cipriano in Courtesy of S.K. Zürich.

Image 1

DAVIDE

Image 2

HUBERT II

Bruno Catalano was born in Khouribga (Morocco), in 1960.
He lives and works between France and Italy.

Born in Morocco in 1960, from multiple Mediterranean origins Bruno Catalano and his family were constrained to exile in 1975. Landed in Marseille with the hope of a new beginning to his life, and yet he kept the painful memory of this uprooting. Became a sailor by the age of 18, then electrician, he encounter art and clay sculpting when he was 30 through such artists as Rodin, Giacometti, or César. He thereby decides to devote his existence to it.

Noticed for the first time in 2005 at a contemporary art fair by a Parisian gallerist, he evolves from clay to bronze, and sculpted bigger and bigger characters thereby realizing important technical prowess. 

Bruno Catalano’s Travelers are astonishing bronze sculptures characterized by the absence of the central part of the body – ethereal characters able to establish a dialogue with the surrounding world before identifying with it.

The lack of material invites the viewer to complete the picture and to wonder how these figures can possibly stand by themselves. The luggage according to Bruno Catalano – who was forced to leave Morocco for Marseille – are filled with memories, life experiences but also desires and hope.

Nowadays the Travelers are part of the most prestigious public and private collections.

GALLERIA D’ARTE MODERNA RAVAGNAN S.A.S.
PIAZZA SAN MARCO 50/A
30124 VENICE ITALY

Davide

Davide

Hubert II

Hubert II

Offical Site#BrunoCatalano

Sihl Valley, Sihlwald, forest and nature reserve

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Sihl Valley, Sihlwald national Park

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Purple flower meadow
Big oak trees surround the Sihl Pond

Cherish Nature

The Sihlwald, and Sihl Valley, is one of the most beautiful natural landscapes I have ever seen. It is not just because I live close by, no, I think it is great because the forest is left to itself. The forest recovers best in a sustainable way if we humans do not intervene and simply let it grow back, which is something we pay a lot of attention to here.

The Sihlwald can be reached by car in only 20 minutes. Various means of public transport will also take you there. From the main station, you can reach the visitor center of the Wilderness Park Zurich within a short time with the Sihltal-Zurich-Uetliberg train.

Sihlwald, Sihl Valley Impressions 2021, Sihltal railway line
Sihlwald, Sihl Valley Impressions 2021, Sihltal railway line

The Wildnispark Zurich Sihlwald offers a unique combination of forest, wilderness and wildlife in the immediate vicinity of the cities of Zurich and Zug. Unforgettable encounters with wildlife in facilities close to nature and adventurous experiences in a primeval forest wilderness create exciting contrasts to everyday urban life.

Rangers regularly patrol the Sihlwald. Their function is multifaceted. They know the core and surrounding zones exactly and can point out to hikers and walkers where what is allowed.

Sources:Parks.Swiss   Wildnispark.ch   MySwitzerland

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The Zurich Sihlwald Wilderness Park was the first nationally recognised nature discovery park in Switzerland. It is in the middle of the Zurich conurbation and is easily accessible to around 2 million people. Thanks to this peri-urban location, Sihlwald Nature Discovery Park can fulfil its role as a “starter park”.

A nature discovery park offers animals and plants undisturbed habitats close to the city and visitors the opportunity to experience intact nature. It always consists of two zones: In the core zone, nature can develop freely. In the transition zone, less stringent protection requirements apply to enable visitors to experience nature and relax. With the label, the Zimmerberg-Sihltal region and the Canton of Zurich have an internationally recognised seal of quality and the Zurich Wilderness Park Foundation receives important federal funding for the operation of the park.

Wooden Fountain at the Edge of the Sihlwald Pond

Natural forest / Pristine beech forest

The Sihlwald natural forest is an approximately 1100-hectare beech forest that originally covered about 80 percent of the area of Central Europe. It is a rare example of a large-scale, original forest on the Swiss Plateau.

An important component of the original forest is deadwood, which is constantly increasing in the Sihlwald. Old, impressive giant trees up to 250 years old, small, young trees and those at the prime age of around 120 years characterise the picture. This small-scale, mosaic-like forest structure with its constantly progressing dynamics is characteristic of the Sihlwald. It shows an impressive native forest wilderness that is unique in Europe.

Deadwood is the most important component of the forest ecosystem, for example as the basis of life for thousands of species of animals, plants and fungi.

Visit Wildpark Zürich
There is a lot of deadwood in the Sihlwald

Since 1 January 2010, the Sihlwald has had the official label “Nature Discovery Park – Park of National Importance”. The protection of the Sihlwald is sealed by a forest reserve agreement (2007) and a cantonal protection ordinance (2008).

Flora and fauna in the Sihlwald

Hotspot for rare creatures

Sihl Valley, Sihlwald, forest and nature reserve

Although the Sihlwald has only been left to its own devices since 2000, there are already large parts of the forest where dead drought stands and fallen, rotting tree trunks give the impression of wilderness. Wilderness means diverse habitats for fungi, plants and animals.

You will find, among other things: an abundance of wild garlic, green shield-moss Buxbaumia viridis, copper beech and spruce, extensive moorland, frogs that lay their eggs in spring, many different species of birds.

If you have never been to the Sihlwald, you must do so. Every season has its own magic. At the beginning of the Sihlwald you will pass the dreamy pond. In summer, the pond is covered with water lilies and reeds.

Water lilies on the Sihl pond
Water lilies on the Sihl pond

Many different water birds that enliven the pond. It is utterly unique. Escape from the hustle and bustle of everyday life, come to rest. Surrounded by forest and a variety of wild plants and a beautiful scenery, you will find peace and deepest contentment here. It never gets boring. Especially if you spend a lot of time in the Sihlwald, you always discover new paths to take.

Not to forget the Sihl, the river itself. The source of the Sihl River is on the 2283-metre-high Drusberg. The Sihl flows through Lake Sihl near Einsiedeln in the canton of Schwyz and winds its way through the Sihl Valley to Zurich. During the thaw or continuous rainfall, the Sihl may well burst its banks.  It is the largest tributary of the Limmat, 69 kilometres long and drains an area of 341 square kilometres. The Sihl flows into the Limmat in Zurich.

ihlwald, Sihl Valley Impressions 2021, Sihl river
The Sihl river is the largest tributary of the Limmat, 69 kilometres long.

From there the Limmat continues. The area in the triangle formed by Brugg, Turgi and Klingnau in the canton of Aargau, where the three rivers Aare, Reuss and Limmat join shortly after each other as the Aare at the Gebenstorf district of Vogelsang, is known as the “Wasserschloss” of Switzerland. After passing the Klingnau reservoir (Stausee), the Aare flows into the Rhine at Koblenz.

Nature Gallery

The forest is the place of recreation for many people. I go as often as possible. It offers a variety of experiences, shapes, scents and colors and is irreplaceable because of its originality and natural character.

Sihlwald Pond Jetty
A lush green meadow in the middle of the Sihlwald
Forest Nature Trail Sihlwald
Forest Nature Trail Sihlwald
Sunlight floods a path in Sihlwald on a beautiful spring morning
Beautiful Tree roots overgrown with moss, it looks like a dinosaur foot.
In spring the beech trees sprout
Spring clover, everywhere you go
Forest Nature Trail Sihlwald, a wooden walkway leads past various attractions.
Dead wood is extremely important in the forest as a habitat for numerous creatures and a nutrient supplier for the soil!
Forest Nature Trail Sihlwald, a wooden walkway leads past various attractions.
View through a dead tree, in the background the Silwald Pond.
A crow in the bog meadow
Dreamy Sihlwald pond surrounded by reeds
Spring messengers also show themselves in Sihlwald
Spring messengers also show themselves in Sihlwald
The time of year that the funghi wrap the tree bases
Big oak trees surround the Sihl Pond
Big oak trees surround the Sihl Pond
Sihl Valley, Sihlwald, forest and nature reserve
Sihlwald, Sihl Valley Impressions 2021, Wild garlic
Sihlwald, Sihl Valley Impressions 2021, Spring blossom
Sihlwald, Sihl Valley Impressions 2021, Spring blossom
Sihlwald, Sihl Valley Impressions 2021, Sihl river
Sihlwald, Sihl Valley Impressions 2021, Sihl river
Sihlwald, Sihl Valley Impressions 2021, Sihl river
Sihlwald, Sihl Valley Impressions 2021, Sihl river
Sihlwald, Sihl Valley Impressions 2021, little creek
Sihlwald, Sihl Valley Impressions 2021, Cypress spurge, Cypress
Sihlwald, Sihl Valley Impressions 2021, Dandelion
Sihlwald, Sihl Valley Impressions 2021, Forest cottage
Sihlwald, Sihl Valley Impressions 2021, Forest path
Sihlwald, Sihl Valley Impressions 2021, Forest sun
Sihlwald, Sihl Valley Impressions 2021, Green moss
Sihlwald, Sihl Valley Impressions 2021, Green Meadow
Sihlwald, Sihl Valley Impressions 2021, Sihl river

Winter Impression

 Idyllic winter scene. The Sihlwald in winter. A dreamy winter landscape. All you find is beauty, peace and silence. 

Winter Impression Sihlwald Pond
Winter Impression Sihlwald Pond including the little forest cottage
Winter Impression Sihlwald Pond
Winter Impression Sihlwald Pond
Winter Impression Sihlwald Pond
Winter Impression Sihlwald Pond
Winter Impression Sihlwald
Winter Impression Sihlwald
Winter Impression Sihlwald

Video Nature Trail

Forest Nature Trail Sihlwald, a wooden walkway leads past various attractions.

Images|Video: © 2021 Da Cipriano- all rights reserved

Forest Nature Trail Sihlwald, a wooden walkway leads past various attractions.
Credits: Video Music: www.bensound.com

Video Forest and  River

Forest, Nature and Sihl River

Images|Video: © 2021 Da Cipriano- all rights reserved

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Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer

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Portuguese olive bread with sun-dried tomatoes and Sagres beer

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Made by Alessandro Cipriano

A wonderful and tasty Portuguese olive bread with sun-dried tomatoes and Sagres beer. The scent of freshly baked bread, olives and tomatoes makes you dream. Especially in this difficult time of Covid-19, when you cannot travel, you should bring the distant fragrances into your home. I created this recipe, I am happy to share it with you!

prep time: 40 MINUTES

cook time: 90 MINUTES

total time: 2 HOURS, 10 MINUTES

Ingredients

For 1 Bread

  • 500 g of wheat flour
  • 1 pack of dry yeast
  • 250 ml of lukewarm water
  • 1.5 tsp of salt
  • 75 ml of olive oil
  • 70 g green olives
  • 70 g sun-dried tomatoes
  • 2 tsp of fresh thyme
  • 1 dl Sagres beer to coat the dough
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
How to do it!

Sieve the flour, then add the yeast and mix both components.

Add the water, salt and oil and knead everything evenly into a smooth dough with the food processor. Now take the green olives and tomatoes and cut them all into small slices. Then add the olives, tomato pieces and the thyme and knead the dough again. Now you can cover the dough in a bowl in a warm place and let it rise for about 1 hour.

Then shape the dough into a bread as you wish. Spread well with the Sagres beer, the beer gives the bread a nice shine and gives the whole thing a wonderful taste.

Let rise again for about 30 minutes. Preheat the oven to 220 ° C (convection 200 ° C). Bake the bread for about 30-40 minutes until golden brown and leave to cool on a rack.

Ready to serve, enjoy!

Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Credits: Video Music: www.bensound.com

Have you tried this yet?

Bacon Dumplings, Serviettenknödel

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Napkin Dumpling with Bacon, the real Serviettenknödel

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Made by Alessandro Cipriano

SERVIETTENKNÖDEL mit Speck, a Napkin Bacon Dumpling. A side dish that goes wonderfully with sauce dishes, I served it with a Hungarian Goulash. The name comes from the fact that you wrap the bread mixture in a cloth napkin and tie the ends with a string.

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

Ingredients

For 6 servings

  • 1 large onion chopped
  • 70 g butter
  • 1/4 l milk
  • 1/2 cup breadcrumbs
  • 200 g bacon, diced
  • 250 g sliced bread, 1-2 days old, dry
  • 4 eggs (M)
  • 1 bunch parsley chopped
  • salt, pepper, nutmeg
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
How to do it!
 

Peel and finely dice the onion. Roughly chop the parsley. Dice the bread rolls 1 cm.

Warm the milk a little and pour over the bread cubes, stir a little and leave to rest for about 10 minutes.

Melt the butter in the pan, sauté the onion in it for 2 minutes until translucent. Now add the chopped parsley, stir briefly. Add the bacon and sauté until it has a nice colour, let it cool down a bit.

Now pour over the bread cubes, the onion and bacon mixture, the breadcrumbs and the eggs, mix well and leave to stand for about 20-30 minutes so that the mixture can swell well.

Season with salt, pepper and nutmeg, mix everything together loosely. If the mixture is a little too dry, you can add a little milk. If the mixture is too liquid, simply add a few breadcrumbs.

Preparing the dumplings

Take 2 white cloth napkins and moisten them with water. Spread out the napkin and place half of the dumpling mixture lengthwise on the damp napkin. Now roll the mixture into a sausage, always pressing well so that the dumpling has a compact shape. Tie the ends with a string.

Cook the dumplings:
Boil plenty of water in a large wide pot. Put in the dumplings, boil for 20 min. with the lid halfway on. Turn off the cooker and let the dumplings steep in the water for another 20 min. Lift the napkin dumplings out of the water, unwrap, slice and serve.

Dumplings in the steamer:
Cook the dumplings at 100° C for about 30 minutes, then turn off the steamer, remove and portion just before serving.

Ready to serve, enjoy!

The dumplings go well with!

Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel

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Urban Fire Cooking, Hungarian Goulash

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Made by Alessandro Cipriano

A classic Hungarian goulash is relatively easy to prepare. After the preparation, you can let the dish cook, and at the same time you can devote yourself to the side dishes.

Of course, an open fire requires a bit more effort, as you always have to add wood to the fire, but it’s definitely fun. Try it out if you have the possibility and the space.

Many kinds of side dishes go well with a Hungarian goulash. You can add raw potato pieces directly into the goulash, just before the end of the cooking time, or a garlic bread, or as I served it with Napkin bacon dumplings, or mashed potatoes, etc. Let your imagination run wild. Have fun trying it out.

prep time: 30 MINUTES

cook time: 90 MINUTES

total time: 2 HOURS

Ingredients

For 4 servings

  • 4 onions

(classic: the same amount of onions as meat) for binding the sauce

  • 3-4 garlic cloves chopped
  • 2 red peppers, cut into pieces
  • 2 large tomatoes, roughly diced
  • 800 g stewing beef, cut into cubes
  • 2 tbsp olive oil
  • 2 tbsp sweet paprika powder
  • 1 pinch chilli flakes, homemade
  • 2 tbsp tomato purée
  • 5 dl red wine
  • 4 dl beef stock or water
  • Salt
  • a little pepper
  • Cornflour to thicken the sauce, if necessary
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
Urban Fire Cooking, Hungarian Goulash served with Serviettenknödel
How to do it!
 

Peel and halve the onions, then cut into strips. Peel and slice the garlic as well. Cut the red pepper and tomatoes into bite-sized pieces.

If you got large pieces of meat from the butcher, you can cut them well in half, depending on your preference.

The fire:
I’ll give you the tip: light the fire early enough so that it can develop well and it has enough heat for the cooking process. The dish must cook well. As soon as the fire is ready, you can start.

Now hang the casserole over the fire, now add the olive oil and let it get hot. Add the meat all at once and fry it well. Add the onions and garlic. Sauté well. Add the tomatoes and chilli peppers and sauté. Now sprinkle paprika on top.

Add the tomato purée and mix well. Deglaze with red wine and fill up with beef stock or water. Cover and simmer for about 1 hour. Check whether the meat is already braised, if not, let it cook a little more. Remove the lid and let the liquid boil down. If the sauce is a little too liquid, you can mix some cornstarch with red wine and add it to the sauce, it also gives the sauce a nice gloss. Season to taste with salt, chilli flakes and pepper.

Ready to serve, enjoy! or as the Hungarians say: Jó étvágyat!

What about this one?

Thanksgiving Russian Loaf

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Thanksgiving Russian Loaf

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Made by Alessandro Cipriano

Preface: Like every year, I am looking forward to Thanksgiving. I love this tradition, you can let off steam in the kitchen and try out new recipes. So I have slightly edited and changed this Russian Loaf recipe. 

prep time: 120 MINUTES

cook time: 40 MINUTES

total time: 2 HOURS 40 MINUTES

Ingredients

For the dough

  • 300 g white flour sifted
  • ½ tsp salt
  • 40 g sugar
  • 60 g butter, soft
  • ½ cubes yeast, crumbled
  • 1,5 dl milk, lukewarm

Filling

  • 150 g ground hazelnuts
  • 80 g sugar
  • 1 tsp cinnamon
  • 40 g sultanas
  • 1 small apple, grated with skin
  • 0,5 dl cream
  • 1/2 grated orange peel
  • 1/2 orange juice, fresh
  • 1/2 lemon peel grated
  • 1/2 lemon juice, fresh

Glaze

  • 40 g icing sugar
  • 10 g lemon juice
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf
Thanksgiving Russian Loaf

How to do it!

Mix flour, salt and sugar, now add butter in small pieces to the flour. Dissolve yeast with milk and pour into the flower mix. Mix everything well and join together to form a dough. Knead the dough until it is soft and elastic. Place the dough in a bowl, cover with a damp cloth and leave to rise at room temperature for about 1 hour to double its volume.

Filling

Mix all ingredients well and let it rest for about half an hour.

Shaping the Russian Loaf

Roll out the dough on a little flour to a rectangle. Spread the filling over it up to a 1 cm wide edge. Roll up the dough from the narrow side. Cut the roll in half lengthwise with a sharp knife, twist it spirally with the cut surface upwards. See picture.

Place the loaf in the baking tin lined with baking paper. Cover the loaf with foil and leave to rise at room temperature for 60 minutes.

In the meantime, preheat the oven to 190° C (convection oven).

Baking

Bake the Russian Loaf in the preheated oven for 40 minutes.

Glaze

Add the lemon juice to the icing sugar and mix everything so that no lumps are visible. Then lightly brush the still hot loaf with the icing. Let it cool down.

Ready to serve, enjoy your teatime!

Thanksgiving Russian Loaf

You know this one?

Chicken Sweet and Sour with basmati rice

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Chicken Sweet and Sour with Basmati Rice

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Made by Alessandro Cipriano

Chinese cuisine is very important to me. It is light, digestible and simply delicious. A sweet and sour dish with chicken is a must.

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Ingredients

For 4 servings

  • 600 g chicken filet cut into pieces
  • salt and pepper
  • 1 handful of corn starch
  • 3 eggs, lightly broken
  • 1/4 cup vegetable oil
  • 1 large red pepper, cut into 1 chunks
  • 3 garlic cloves, chopped
  • 2 small sticks of spring onions, finely cut
  • 1 tbsp sesame oil

The sweet and sour sauce

  • 70 g white or brown sugar, whatever you have
  • 8 tbsp ketchup
  • few chili flakes
  • 3/4 cup vinegar, I use cider vinegar
  • 2 tbsp soy sauce
  • 2 tbsp of water
  • 2 tbsp pineapple juice

Basmati rice ingredients

  • 1 large cup of basmati rice
  • 1.1 / 2 cups of water
Ingredients Sweet and Sour
Ingredients Sweet and Sour
Sweet and Sour Sauce
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
Chicken Sweet and Sour with basmati rice
How to do it!
 

Cut the chicken into even, bite-sized pieces. Season with salt and pepper.

Now put the cornstarch in a bowl or plate. Beat the eggs in another bowl and put them aside.

Sprinkle the chicken with the cornstarch in portions and then dip it in the egg. It is known that the cornstarch makes the meat much more tender.

Heat the oil in a large frying pan or wok. 

Now put the meat into the hot oil in portions and fry well on all sides. Do not fry thoroughly, because the meat will be finished in the oven with the sauce. The breading should be nice and crispy. Then put the roasted meat in an ovenproof dish and set aside.

Remove the frying fat and replace it with some fresh oil. Now add the garlic, red pepper and pineapple pieces and fry the ingredients. Season with some salt and pepper. Then spread the vegetables evenly over the chicken.

Preheat the oven to 175°C convection.

The sauce

Mix sugar, ketchup, apple vinegar, soy sauce, water and pineapple juice in a bowl. Pour the sauce over the chicken.

Then cook everything in the oven for about 40 minutes, stirring occasionally so that the sauce mixes well with the meat.

Next to it you can cook the basmati rice. Basmati rice is very easy to prepare.

I would not salt the rice, mostly white rice is perfumed and it tastes much better of course. Let the rice cook (covered) for 2 minutes and it is best to put the rice aside. It continues cooking on its own.

Voilà, now you can arrange your Sweet and Sour dish nicely, I like to put sliced spring onions over the meat. Perfume with a few drops of sesame oil. The rice can be served separately, but many people also put the meat on top of the rice.

Ready to serve, enjoy!

Chicken Sweet and Sour with basmati rice
Sumatra Plate by Butlers

Sumatra Plate by Butlers

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Trout à la meunière

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Whole trout meunière, with potato gratin

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Made by Sönke Kahl

Ingredients

For 2 servings

  • 2 whole trout, gutted and cleaned (about 200 g each)
  • fleur de sel
  • black pepper from the mill
  • dijon mustard
  • 2 tbsp worcestershire sauce
  • 1 tbsp peanut oil
  • 100 g butter
  • 2 small limes
  • 1 bunch of Italian parsley

Potato gratin

  • 400 g waxy potatoes
  • 1,5 dl milk
  • 1.5 dl full cream
  • ½ – 1 cloves of garlic, pressed, to taste
  • salt, pepper, nutmeg
  • 25 – 50 g Gruyère, grated
Trout à la meunière
Trout à la meunière
Trout à la meunière
Trout à la meunière
Trout à la meunière
Laid Dinner Table
How to do it!
 

Season the gutted and washed trout with fleur de sel, fresh pepper, coat well with Dijon mustard, sprinkle with lemon juice and Worcestershire sauce. Leave to marinate in the fridge covered for a good half hour.

Coat the not too hot grill pan with the peanut oil. Do not heat the oil too much and slowly fry the trout in it for about 5-7 minutes on each side, depending on their size. A tip: Turn the fish briefly in the flour before frying. Do not throw the marinade away, it will later be added to the brown butter.

If you fry the trout in the normal frying pan, as described above, it is advisable to turn the fish briefly in the flour, shack off the excess flour well.

Remove the trout from the pan and keep warm in the oven. Drain the frying fat from the pan and foam butter in it. The butter should be brown in colour, in the classic version it is called “beurre noisette”. Pour in the jus meunière (marinade). Arrange the fish on a plate or platter. Then spread the brown butter over the fish, garnish with slices of lime and Italian parsley.

Potato Gratin

Wash and peel the potatoes and cut them into even slices of 2-3 mm, then do not wash them so that the starch is not washed out.
Bring milk and whole cream to the boil, season with salt, pepper and nutmeg.

Now add the potatoes and cook for a few minutes while stirring. Add part of the grated cheese. Grease a fireproof dish with butter and sprinkle the garlic over it. Make sure that the filling is clean, as dirt will burn in during the baking process.

Put the potato mixture into the mould and sprinkle with the rest of the grated cheese.

Bake at 160°C for 30 minutes and gratinate evenly. Add some liquid if necessary, but without covering the crust.

Ready to serve, enjoy!

Trout à la meunière
Trout à la meunière
Potato Gratin

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Lasagne Al Forno, Da Cipriano

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Lasagne Al Forno, Da Cipriano

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Made by Alessandro Cipriano

Ingredients

For 6 servings

The filling

  • Olive oil
  • 600 g minced beef
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 3 tbsp tomato paste
  • 1 large broccoli diced
  • 150 g red pepper (peperoni) cut into small cubes
  • 400g whole peeled tomatoes (Pelati)
  • 2.5 dl red wine
  • 3 dl vegetable broth
  • 5 leaves basil

Béchamel sauce

  • 50g butter
  • 70g white flour
  • 1 L milk
  • Salt, little nutmeg and pepper

Layer & finish the lasagne

Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
Lasagne Al Forno, Da Cipriano
How to do it!
 

Ever since I got my Kitchen Aid food processor, I am pleased as punch to making fresh pasta. Of course, you can also buy the lasagne sheets. If you’d like to make it yourself, here is the recipe for the pasta dough. 

The filling
Heat the oil in a large casserole, you can also use a wok. Add the chopped onions and garlic and fry well. Now add the beef in portions, season with salt and pepper, remove. Put some oil in the pan and fry the broccoli and red pepper in it. Now add the meat.  Add the tomato paste, reduce the juice until the tomato paste is browned. Add the pelati tomatoes and basil. Pour in the wine and broth, bring to the boil. Reduce the heat and cook covered for about 30 minutes, stirring occasionally. Season the sauce. 

The Béchamel sauce
Melt the butter in a pan, add the flour and steam briefly without letting it turn colour. Remove the pan briefly from the heat and add the milk, stirring constantly.  Put the pan back on the fire and simmer for about 5 minutes, stirring, seasoning well. Dilute with a little milk depending on use.

Layer & finish the Lasagne
Place a large soup ladle of your bolognese sauce on the bottom of a deep oven-proof dish (35cm x 25cm) and smooth it down in the corners. Place 6 sheets of lasagne on top and cover with ¼ of the meat filling. Then spread a ladle of the béchamel sauce over it.

Repeat the process until the lasagne sheets and the meat filling are used up. Cover with the rest of the béchamel sauce.Sprinkle with the mozzarella and the parmesan.

Bake the Lasagne
Approx. 45 minutes in the middle of an oven preheated to 180°C. Remove the lasagne and leave to rest for about 5 minutes so that the sauce settles and the lasagne does not fall apart when served. Portion the lasagne.

Ready to serve, enjoy!

Tip

Serve the lasagne with chopped parsley and some basil, accompanied by a fresh green salad.

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French Stuffed & Braised Cabbage Rolls

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French stuffed & braised Cabbage Rolls

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Made by Alessandro Cipriano

Ingredients

For 4 servings
Makes 8-10 Cabbage Rolls

  • 1 savoy cabbage of about 675 g 100 g
  • 100g long grain rice 
  • 2 tbsp butter 
  • 1 onion, chopped
  • 1 clove of garlic
  • 2 tbsp fresh sage, chopped
  • 225g boletus or other forest mushrooms, cleaned and chopped 
  • 250g minced beef
  • 50 g whole wheat bread crumbs 
  • 50 g almonds, chopped and toasted 
  • 1 pinch of grated nutmeg
  • 1/2 tsp cumin
  • 1 tbsp of lemon juice 
  • Salt and pepper 
  • 2 tbsp of olive oil 

Vegetable Layer 

  • olive oil
  • 1 onion, diced
  • 1 stick of leek, cleaned, cut into small cubes ​​and rinsed thoroughly 
  • 1 carrot, cut into small cubes
  • ​2 cloves of garlic, finely chopped
  • 2 sprigs of fresh thyme 
  • 2 bay leaves 
  • 3 tbsp dry white wine, 
  • 0.15 dl vegetable stock

For  the Sauce

  • 4 tablespoons double crème 
  • 1 egg yolk

Sidedish: Lyonnaise potatoes. A French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley.

  • 800 g potatoes cooked in their skins
  • 2 large onions
  • 3 tbsp chopped parsley
  • 3 tbsp. frying butter
  • salt
  • white pepper
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
French Stuffed & Braised Cabbage Rolls
How to do it!
 
Carefully remove the 8 outer leaves from the savoy cabbage, being careful not to break them.  Blanch the cabbage leaves in boiling water for 1 minute and rinse quickly under running cold water, pat dry with kitchen paper and cut off most of the thick white stalk with a knife. 

Cook the rice almost soft in boiling water for about 8 minutes, rinse under cold running water and drain well. Melt the butter in a saucepan. Add the onion, garlic and sage and fry for 5 minutes. Now add the beef and fry well. 

Add the mushrooms and fry for another 5 minutes over high heat until liquid begins to emerge.  Stir in the breadcrumbs and almonds, take the pan off the heat and add the rice, nutmeg, cumin and lemon juice. Season with salt and pepper and let the mixture cool.  

Divide the mixture into 8 portions and shape them into balls. Spread out a cabbage leaf, put the filling in the middle, take two small or one large cabbage leaf, wrap around and secure with a wooden toothpick. Do the same with the remaining cabbage leaves. 

Vegetable Layer

Put the oil in a fireproof casserole or oven dish. Add the onion, leek, carrot, garlic and herbs, braise evenly. Place the cabbage rolls on the bed of vegetables and pour the stock and wine over them.

Bring slowly to the boil, reduce the heat and simmer the cabbage rolls covered for 25 to 30 minutes on the stove or in the oven for 30-35 minutes preheated to 200°C. I prefer the oven.

Sauce

Remove the cabbage rolls from the casserole and keep them warm covered in the oven. Strain the contents of the saucepan through a sieve into a small saucepan. Mix the crème double and egg yolk together, stir in a little stewing liquid and pour the mixture into the contents of the pan, stirring constantly. Heat slowly and let the sauce thicken while stirring.  Make sure that it doesn’t boil, otherwise the yolk will curdle. Arrange 1 or 2 cabbage rolls per person on a plate, cover with sauce and serve with the Lyonnaise potatoes. At the beginning I prefer to serve only one cabbage roulade, so that it doesn’t look so cluttered. You can always serve more if people are very hungry. 

Lyonnaise potatoes

Peel the cold, cooked potatoes and slice them about 3 mm thickness.
Halve onions and cut into strips. Heat the butter in a large frying pan.

Now add the onions and let them brown nicely. Now add the potatoes, season and slowly fry until golden brown. Sprinkle with the chopped parsley.

Lyonnaise Potatoes
Lyonnaise Potatoes
Lyonnaise Potatoes
Lyonnaise Potatoes
Lyonnaise Potatoes
Lyonnaise Potatoes

Ready to serve, enjoy!

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