Cibo a Berlino

Restaurants reviews, personal recipes, and posts about the new food trends in Berlin

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Peking duck @ Don Xuan Center

Here you can admire a “Peking duck” I had this summer at the Don Xuan center in Berlin. The Don Xuan center is a huge complex of sheds, where inside you can find whatever kind of stuff you can imagine: from food to textiles, and many many others. Is like a giant Asia wholesale market, means cheap price&chaos. 

But coming back to our duck, as you can see the pic, it was delicious, crispy at the outside, quite tender (not too much tough!), and all together with vegetables and the rice, a good combo! The size is easily suitable to 2x people if you don’t wanna fall asleep immediately after :D

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Korean bibimbap

I love Korean Bibimbap, especially with home made kimchi :D 

I’ve discovered it actually just 2 years ago, but I’ve immediately loved it. Here’s a photo about mine. I’ve followed this recipe, enjoy :D 

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TUNA SAUCE PASTA

This is a kind of pasta I eat since I’m a little kiddo. I’ve made it several time during my life, and it’s always a pleasure for the mouth. This time, instead of a normal supermarket tuna, I’ve used this special already-flavoured-french Tuna. You’d asked me “ Why have you used a tomato flavoured tuna if the base is tomato itself?” Well, that’s what I’ve found at home :D About the pasta, I’ve used a special pasta, made out of an ancient Italian wheat, “senatore cappelli”. Here you can find some interesting infos about.

Ingredients 2 people:

 200g pasta;

160g caned tuna;

2 TS capers;

10-15 olives;

1/2 onions;

1 chili;

1 TS olives oil;

400ml tomato sauce;

2-3 jalapeños slices (optional);

1 anchovies;

5-6 basil leaves;

salt to taste.

Procedure

In a larga pan, put oil onion and chili together. Let them fry slightly and then, ads the tomato sauce, and all the other ingredients. Let the sauce simmer slowly. After 10-15′, when the sauce got more thicken add the cooked pasta, stir and serve hot. 

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BRATWÜRST, SAUERKRAUT, KARTOFFELPÜREE

Yesterday was such a perfect day for this kind of meal. I don’t really love Deutsch cuisine, but by time to time I have to say, it’s really satisfying :) 

I’ve bought tasty sauerkraut, from Spreewaldhof, bio würst, trying to feeling less guilty. The only thing I’ve made myself is a simple mashed potatoes.

Ah, not to forget the magnificent Pommery Moutarde de Meaux: würst doesn’t have any sense without it!

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OCTOPUS “ALLA LUCIANA”

Two days ago I had a serious fight we my girlfriend, and when I say serious I really mean that. Luckily we love each other so much that we were able to find our peace, and as she loves octopus (who doesn’t?!), I’ve prepared my interpretation of octopus “alla Luciana”, an ancient Naples recipe.

Ingredients, 4 people:

1 octopus, ca. 1kg;

700gr cherry tomatoes;

5 TS olives;

4 TS capers;

1 garlic;

1 chili pepper;

enough parsley finely chopped;

 olives oil;

slice of bread for the “scarpetta”;

salt.

Procedure:

After cleaning the octopus I’ve cutted each tentacle, put everything in 2 bags with a bit of oil, vacuumed and cook sous vide at 85° for 2 hours.

Meanwhile I’ve prepared the sauce, putting first oil garlic chili and cherry tomatoes in a big pan. After 5-7′ throw also capers, olives and parsley, and let cook until the compound has reached a “sauce” consistency.

After 2h sous vide, take the bag, open and pour 1/2 of the octopus liquid inside the sauce, together with the octopus. Let the whole thing cook for another 30′-60′. Doing that the octopus will be even more tender, and enriched with sauce’ flavours.

Serve hot with the slice of toasted bread! Enjoy :D 

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RISOTTO PEPPER BELL CREAM, CHANTARELLE AND ASIAGO CHEESE.

In this grey, cold day I’ve decided to celebrate Autumn with a hot risotto.

Ingredients, 1 person:

- riso arborio, 70g;

- 120g pepper bell cream;

- 40g fresh chanterelle mushroom;

- 30g asiago for the “mantecatura” 

- 1/4 diced onion;

- 1 TS olive oil;

- enough broth;

- 5cl white wine;

- salt;

- pepper. 

Procedure:

I’ve prepared the cream yesterday already. It’s pretty easy, you need to cut the pepper in stripes, then, you let them cook in a pot with the cover with really low heat, for like 40-50′, until they became really tender. In the end mix everything.

Now that we have the cream, we can start we our risotto!

Heat up, the oil, then throw onion and mushroom, and 20-30′ after add white wine. Let it evaporate and put the rice. Let it toast, and start adding a bit of cream, together with broth. 

Stir often, and when the risotto is almost ready, add the cheese and let it melt.

Adjust with salt, pepper and serve hot! 

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INSALATA FAGIOLINI&TONNO AL LIME

Today I wanted to prepare some healthy, then I decided to prepare a super tasty green been salad, with some funky lime-flavoured tuna.

Ingredients 1 person: 

- 200g green beans;

- 80gr tuna;

- 2 TS olives;

- 1/2 TS capers;

- 1 tomato;

- 1 egg;

- 2 TS oil;

- 1/2 TS soy sauce;

- 1/2 lemon ( juice).

Process

Cook green beans in salt, boiling water. You can also put the egg as well, remembering that, it takes 8-9 minutes (in boiling water) for the egg to be ready. After 10-15′ drain the water and let the vegetable chill a bit. Meanwhile, cut the tomato in little dices, and whisk oil, soy sauce and lemon for the dressing. In the end, put all the ingredients in a bowl and mix everything together.  I’ve also tosted a slice of olives ciabatta, otherwise I know I’d be hungry again after 1 hour or so!

Here you go an  healthy easy and super tasty salad!

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CANEDERLI PUMPKINS&GORGONZOLA

Ingredients for 4 people:

- 200g  stale bread;

- 200g  stale bread;

- 200ml milk;

- 2 eggs;

- 40g white flour;

- 180g pumpkin;

- 100g gorgonzola;

- rosemary spring;

- 1 TS fennel seeds;

- 1 little onion;

- 2L vegetable broth;

- 2 TS olive oil;

- 2 TS parsley;

- Salt;

- Pepper.

Process

I love Canederli (Knödel), I was used to eat them since my young age.

It’s a typical poor dish from Südtirol/Austria, made using the stale bread, nobody wants to eat no more.

You start by cutting the bread in little cubs. After that whisk eggs and milk and add the compound in the bread’s bowl. Let the whole thing rest for couple hours.

Meanwhile get a skillet, brown the onion with the oil  and put in the diced pumpkin. Add rosemary and fennel seeds. Adjust with salt and pepper and let the pumpkin get tender, circa 10-15’ and them let chill.

After 2 hours put the pumpkin into the bread as well with parsley and flour and blend them gently with the hands or a ladle. Let it rest other 30’.

Finally, get 9-10 balls and let them cook for 10-15’ in the broth.

Serve hot, with a bit of parmesan on top if you like it!