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Fleischnacka
FleischschnackasSpelling of Alsatian words depends on the geographic area. () ( Alsatian word) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the ''Fleischschnacka''s. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, ''Fleischschnacka''s are served with a small quantity of broth and a green salad. Etymology ''Fleischschnacka'' literally means "snails of meat". It comes from words: ''Schnacka'' (''snails'') and ''Fleisch'' (''meat''). A similar dish of meat-stuffed pasta, Maultaschen, is popular in Germany, particularly in the region of Baden-Württemberg which shares a border with Alsace Alsace (, ; ; Low Alemannic German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsace
Alsace (, ; ; Low Alemannic German/ gsw-FR, Elsàss ; german: Elsass ; la, Alsatia) is a cultural region and a territorial collectivity in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland. In 2020, it had a population of 1,898,533. Alsatian culture is characterized by a blend of Germanic and French influences. Until 1871, Alsace included the area now known as the Territoire de Belfort, which formed its southernmost part. From 1982 to 2016, Alsace was the smallest administrative ''région'' in metropolitan France, consisting of the Bas-Rhin and Haut-Rhin departments. Territorial reform passed by the French Parliament in 2014 resulted in the merger of the Alsace administrative region with Champagne-Ardenne and Lorraine to form Grand Est. On 1 January 2021, the departments of Bas-Rhin and Haut-Rhin merged into the new European Collectivity of Alsace but remained part of the region Grand Est. Alsatian is an Alemannic dialect closely related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fleischschnacka
FleischschnackasSpelling of Alsatian words depends on the geographic area. () ( Alsatian word) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta. The meat stuffing is spread on the fresh egg pasta and rolled. The tube obtained is then cut into slices of 1.5–2 cm, the ''Fleischschnacka''s. The slices are cooked on each face with butter in a frying pan then broth (usually pot-au-feu broth) is added and the rolls are cooked ca. 12 minutes. Traditionally, ''Fleischschnacka''s are served with a small quantity of broth and a green salad. Etymology ''Fleischschnacka'' literally means "snails of meat". It comes from words: ''Schnacka'' (''snails'') and ''Fleisch'' (''meat''). A similar dish of meat-stuffed pasta, Maultaschen, is popular in Germany, particularly in the region of Baden-Württemberg which shares a border with Alsace Alsace (, ; ; Low Alemannic German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Language
Alsatian ( gsw-FR, Elsässisch, links=no or "Alsatian German"; Lorraine Franconian: ''Elsässerdeitsch''; french: Alsacien; german: Elsässisch or ) is the group of Alemannic German dialects spoken in most of Alsace, a formerly disputed region in eastern France that has passed between French and German control five times since 1681. Language family Alsatian is closely related to other nearby Alemannic dialects, such as Swiss German, Swabian, and Markgräflerisch as well as Kaiserstühlerisch. It is often confused with Lorraine Franconian, a more distantly related Franconian dialect spoken in the northwest corner of Alsace and in neighbouring Lorraine. Like other dialects and languages, Alsatian has also been influenced by outside sources. Words of Yiddish origin can be found in Alsatian, and modern conversational Alsatian includes adaptations of French words and English words, especially concerning new technologies. Many speakers of Alsatian could, if necessary, write ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot-au-feu
(; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... the most celebrated dish in France. It honours the tables of the rich and poor alike." It has been called a national dish of France. It is a typical winter dish. Origin and history It is difficult to know when the name ''pot-au-feu'' first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ''pot'' was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be no written trace of ''pot-au-feu'' until 1673. In 1600, King Henry IV of France (1553–1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a ''poule au pot'' on Sundays." ''Poule au pot'' literally means "chicken in the pot" and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw *Main course ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maultaschen
(singular ''Maultasche'' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). are typically across. They are square or rectangular in shape. On 22 October 2009, the European Union recognized (' or ') as a 'Protected Geographical Indication (PGI)' and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria. History In Swabia, are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baden-Württemberg
Baden-Württemberg (; ), commonly shortened to BW or BaWü, is a German state () in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants across a total area of nearly , it is the third-largest German state by both area (behind Bavaria and Lower Saxony) and population (behind North Rhine-Westphalia and Bavaria). As a federated state, Baden-Württemberg is a partly-sovereign parliamentary republic. The largest city in Baden-Württemberg is the state capital of Stuttgart, followed by Mannheim and Karlsruhe. Other major cities are Freiburg im Breisgau, Heidelberg, Heilbronn, Pforzheim, Reutlingen, Tübingen, and Ulm. What is now Baden-Württemberg was formerly the historical territories of Baden, Prussian Hohenzollern, and Württemberg. Baden-Württemberg became a state of West Germany in April 1952 by the merger of Württemberg-Baden, South Baden, and Württemberg-Hohenzollern. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
