45 recipes in this category
Vegetable dishes and side plates — traditional preparations that let seasonal produce shine.
Thick rounds of salted, pan-fried eggplant simmered in a rich fresh-tomato sauce with green pepper and parsley — a traditional fasting dish served warm or cold.
A warm, tangy sauce of vinegar, fresh herbs, butter roux, and chopped pickles — made in two stages and finished without heat to keep the pickles crisp.
Whole potatoes hollowed out and filled with a savory mushroom, leek and breadcrumb mixture, then braised on the stovetop in butter and beef broth.
A traditional dark malt beverage from the early 20th century, brewed with roasted Kneipp barley, hops, and corn flour.
Tender boiled celeriac layered with Parmesan, butter, and breadcrumbs, then baked until golden and bubbling.
Pan-fried sliced mushrooms with onion in a rich sour cream and beef broth sauce – a simple, deeply savory Central European side dish.
A slow-baked layered casserole of eggplant, parboiled potatoes, golden fried onion, and melted cheese.
Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.
Tender boiled kale dumplings bound with semolina and egg, finished with golden breadcrumbs fried in butter and a spoonful of sour cream.