Pasta with arugula pesto, speck, walnuts and taleggio


Spring played a bad joke andit  is back in hibernation for a while giving way to gray skies, wind, cold and rain, and so you go back to spend more time at home and you go back to having the desire to pamper yourself with good food, those calorie recipes of great satisfaction that keep us warm until we look at the rain continues to fall out of the window.

The recipe of today is pasta with arugula pesto, speck, taleggio and chopped walnuts. Taleggio and speck are two Italian products but you can find them easily in supermarkets even here in brussels or in Italian stores thus, don’t worry about it.

Ingredients (for 2):

  •  300 gr of penne
  • 100 gr speck
  • 50 gr rocket
  • 20 gr walnuts
  • 1 dl of extra virgin olive oil
  • 100 gr of Grana Padano
  • salt and pepper q.b


Cook the pasta in salted hot water.

Wash and drain the arugula, add the grana cheese, the oil and a bit of cold water (or a cube of ice). Mince and mix all the ingredients together and season with salt and pepper.

Apart size the speck very thin, in strips and brown it in a pan.

Drain the pasta, mix the pasta with the cold pesto and then add the speck. At the last minute put the pasta on the fire for 1 minutes and add the pieces of taleggio that will melt slightly.

Serve the pasta and pour over each dish a bit of chopped walnuts.

 I wish you all a good rainy Sunday!

Rice pilaf with radicchio, speck and pecorino

The evening of the 15th is approaching and rehearsals begin. We need recipes that are easy to eat, tasty, typical and of course which have an aesthetic effect!  What do you think about these cubic of rice??



  • Pepper and salt
  • 60 g of butter
  • vegetable broth (about 8 dl)
  • 3 tablespoons Extra Virgin Olive Oil
  • 350 g of long grain rice, Basmati
  • 100 grams Speck (or bacon)
  • 2 small heads of radicchio Rosso
  • 100 grams Smoked scamorza or young pecorino

Prepare the ingredients: cut the radicchio into strips, wash it and dry it; chop the speck or bacon. Put the rice into a bowl and wash it under cold running water. Measure twice the rice’s volume of broth. Heat the broth and, meanwhile, turn on the oven to 170 ° C.

Make the sauce. Make the butter in the pan for a few minutes, add the speck/bacon till it become crispy, then the radicchio previously cooked and mix. After 1 minute, add the rice. Toast it mixing it with all the ingredients until it will be glossy. Add, all at once, the hot broth. Adjust salt and pepper, cover the pan and put in the oven for 16-18 minutes. Without stirring the rice, check the cooking. When ready remove the pan from the oven.


Let cool rice and at this point creates mall square with a “coppa pasta” or simply small balls. Lay over each piece a small piece of pecorino or scamorza and brown in the oven for 5 minutes.

What do you think about the result?!



Irish seafood Chowder – a record from Carrick-a-Rede with a Belgian variation



Irish seafood Chowder is officially on my Top-Ten-favourite-food-list since I’ve tasted it for the first time during a trip to Ireland, last October. The Irish weather blessed my journey to Dublin and Belfast with a beautifl autumnal sun (yes, there is sun in Ireland, and it just adds more colour to that awesome, magic country) shining all day long. After a 4 hours trip from Dublin, I finally got to the northest peak of Eire, headed to the famous rope bridge of Carrick-a-rede, surrounded by a magnificent emerald landscape and a sea as crystalline as the finest glass. With my greatest  happiness, after few hours spent contempling that piece of art which is the Irish generous nature (and wondering what the hell we are still doing in Belgium, overwhelmed by paperwork and burocracy, when we could just quit, easily live by the sea and fishing salmons), we found shelter from the northen cold wind in a lovely Irish Pub, where they served their “Suggestion of the Day”: a delicious, hot and creamy chowder, which definitely made my day.

I have been desperately looking for a recipe which could have (partially) reproduced such delicacy. The ingredients are simple, and easy to find (especially in Brussels, where the quality of the seafood is, I have to admit, absolutely excellent). It does not take too long, and the procedure is rather simple. Nonetheless.. There is something that might compromise the achievement of your perfect Irish seafood chowder. It has to be creamy. The broth where you have been stewing the vegetables and the fish, doesn’t have to be a broth anymore. Fish and veggies have to melt in your mouth, together with this dense, thick and savoury mixture that just tastes as a sunny, windy day on the Northen Irish coastline.

Ingredients and procedure (serving 4 people)

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  • 1kg mussels
  • 300 gr code (preferably fresh)
  • 400 gr salmon (preferably fresh)
  • 300 gr shrimps
  • 200 gr smoked bacon
  • 7-8 potatoes
  • 2-3 carrots
  • 1 leak
  • 1 onion
  • 1 clove of garlic
  • 3-4 bay leaves
  • black pepper
  • 100 gr butter
  • 200 ml cream
  • 2.5 l of fish stock.

First of all, you prepare a hot, tasty broth of fish stock. In a large pot, you add 100 gr butter, the chopped leak, onion and garlic, and you gently cook for 5 minutes.


You add the sliced bacon, keeping on stirring, then you add the bay leaves and a pinch of salt. Cut the potatoes into cubes 3cm larges, as well as the carrots, and add them in the pot. Keep on stirring for other 5 minutes, so that all the ingredients get flavoured.


Now, start adding the broth, covering the mix of vegetables as you would do with a risotto. You wait that the liquid is almost absorbed by the vegetables (keeping a medium/low fire), then you repeat the procedure, pouring more broth when needed. When the potatoes are well cooked and soft (just being sure to leave some liquid to always cover the ingredients), you start adding the salmon pieces, the cod and only at the end the mussels and shrimps.


Once the fish is cooked (you see it getting mashed a bit, but watch out not to overcook it!!), add the cream and softly turn the mixture. The cream, together with the stewed vegetables, should give that thicken shape to your chowder. Serve immediately, just checking salt and pepper taste. The top tip would be eating the chowder with some slices of typical Irish soda bread, and some salty butter.. But this, is another recipe, and another story ;)



Eggplant and mint: a vegetarian variation on the usual meatballs


The union of eggplant and mint is in my opinion a perfect union..In summer as in winter this dish is a tasty appetizer or an original main dish, easy to make and very light thanks to the baking. Of course in this gray and rainy day a soup might have been more appropriate , but the meatballs have the advantage that they are a convivial dish, to do together with a bit of music as background…It is this aspect that makes it a perfect Sunday recipe, taking advantage of the fact that we can all stay together at home :)

Plus this morning I took a walk around St. Josse and smells of mint exploding at every store were too strong … impossible to resist , I had to take advantage of it!


  • 2 or 3 eggplants
  • 6 tablespoons breadcrumbs
  • 4 tablespoons Parmesan
  • 4 mint sprigs
  • 1 egg
  • 2 o 3 slides of bread soaked in milk
  • salt
  • pepper

Remove the skin from the eggplants and cut them into small cubes. Cook them for about 15 minutes in hot water. Drain and let them rest for an hour or so to cool down and lose all the water with something heavy over them.

Place all ingredients in a blender. With the mixture form small balls, roll in breadcrumbs,  and bake them at 200 degrees for 30 minutes.

Buona domenica e buon appetito :)


A light lunch? Cous Cous

This Sunday at our place there will be a huge dinner party for welcoming the beginning of December and the count down for Christmas and also for celebrating Thanksgiving! I know that this is not a very heartfelt holiday in Europe, but Silvia&Silvia can not miss an opportunity to prepare and eat with their friends filled turkey, sweet potatoes, pumpkin pie and many other amazing recipes. Are you curious? Next week we will post all the recipes and pictures so..stay tuned!

In the meanwhile, let’s try to eat healthy and light for the next two days for leaving a bit of space for Sunday :)

The recipe of today is very healthy, very light but, at the same time, very tasty: COUS COUS WITH ROMAN BROCCOLI, RAISINS, ALMONDS, SAFFRON AND CHEESE.



  • around 250g of cous cous
  • half boiled Roman broccoli (or 1 if it is small)
  • one or two handfuls of raisins and natural almonds according to your taste
  • 1 sachet of saffron
  • ripened cheese ( Parmesan or other kind of similar cheese)
  • salt, pepper, olive oil and hot water



 First of all cover the cous cous with hot water in which you have melted saffron. Thanks to the saffron, the cous cous will become very yellow, so nicer to see, and with a light sweet taste, perfect to combine with the other ingredients. While the cous cous is cooking, you can chop the almonds and add them in a bowl with the raisins previously soaked in cold water and the boiled broccoli cut in small pieces (the vegetable should be cooked but still crisp).

When the cous cous is ready, let it cold down a bit and then add it into the bowl with the other ingredients. Season with plenty of extra virgin olive oil, salt and a bit of pepper and, at the end, add the “raspadura” of cheese (cheese cut in very thin slices). To do this you can even use the larger holes of the grater.


Multivitamin Autumnal Salad

I think I can disagree with those who prefer summer for its seasonal fruits and vegetables. Who said that you can only find colorful meals when the sun is shining and 30 degrees are warming you and your garden? Let me show you this quick but genuine and very colorful recipe that will bring you a perfect balance of taste, vitamins and delight for your sight, for enjoying the amazing season of ‘foliage’, when you can have those long walks in enchanted forests turning red and yellows before Christmas’ snow will come. Despite it’s exotic appearance, my salad gather together the best products Mother Nature offers in this time of the year. And provides you with an excellent combination of C vitamins, essential minerals and Omega 3, containing not only fruit and vegetables, but also some good proteins from smoked salmon. Follow ingredients and procedure, and enjoy this little spot of colors directly on your dish!


Ingredients for 2 people

  • 1 pomegranate (the little red seeds)
  • 1 avocado
  • 1 papaya (soft and well mature)
  • 1 pear
  • 50 gr walnuts
  • 200 gr rocket
  • 300 gr smoked salmon
  • E.V. olive oil (2 spoons)
  • salt and pepper for seasoning
  • fresh lemon juice



Peel the papaya and the avocado and remove their seed(s). Cut them horizontally into slices. Cut the pomegranate and, with the help of a spoon, take the red seeds, putting them directly into a large bowl where you will also add almost all the slices of papaya and avocado (keep 3-4 slices for decorating the salad at the end). Peel and cut the pear the same way you did with the first two fruits. Add the rocket, and gently mix fruits and vegetables, being careful to not break the slices. Add one spoon of olive oil, and the walnuts. On top of your veggie mixture, put the slices of salmon, add one more spoon of olive oil, some drops of fresh lemon juice, some pepper and salt, and finally the remaining seeds of pomegranate and slices of avocado and papaya. If you appreciate the taste, you can even add few drops of Balsamic Vinegar. Serve it immediately, while the scent and fragrance of fresh cut fruits is still there.


Potato Croquette filled with Cheddar and Baked Ham


Belgians had very good reasons for partying hard in the last weeks. Their national football team won 2-1 against Croatia, ensuring a place in the sun among the lucky and walrus ones that will play the next World’s cup. I’m not a big fan of football in general, but I have to admit it: when Italy plays, I am always among the first line of supporters. Maybe it could be incredibly stupid that people rediscover their affection to their Homeland only upon such occasions, but as far as I leave far away from my Country, I became much more patriotic, and I follow with true interest and concern the wisdom of Italian National Team (and, ça va sans dire, the dramatic time that my Country is facing right now).

Pathetic or not, football and sport in general is able to make you cry a river if your National team is going to win and you need – as always –  a good meal that goes with celebrations.! The following recipe is a traditional ‘couch&tv&match’ finger food, crunchy and tasty. You can even prepare it in advance, froze it and keep it for these special occasions.


  • 1kg potatoes
  • 6 slices cheddar cheese
  • 6 slices baked ham (I truly love the ‘fumè’ version, much more tasty I believe)
  • a couple of eggs
  • bread crumble
  • sunflower seeds oil
  • 2 spoons flour

Boil in enough hot water the potatoes, and peel them once they are ready (they have to be very soft, if you put a fork inside, you have to feel that they are perfectly cooked). While they are still hot, start mashing them (you can use a fork or the proper tool). If they are not sufficiently soft, add 2 spoons of hot milk. Add two eggs and the 2 spoons of flour. Add salt and pepper as well, and mix properly all the ingredients. Be careful: the consistence of the dough you are preparing must be soft but not creamy nor liquid. It has to be dense enough for making balls. Now, put some potato dough in your hand, previously oiled with some olive oil so that the mixture won’t stick on your skin (use a spoon, consider that two full spoons would be enough). Curve your hand, making a hollow in the potato dough, where you will put the slices of cheddar and ham (cut them if their dimensions are not in proportion with the width of the potato disk. Then, cover the surface with another spoon of potato dough. Overall dimension of the ball should be around 10-13 cm diameter. Roll the ball in the bread crumble, trying to keep it compacted and with a precise form. Put the sunflower seeds oil to warm in a frying pan, and when it starts frying, gently put the potato disks one by one. Fry it 4-5 min per side, until it gets golden/brown. Eat your crispy croquettes when they are still warm and crunchy, but be careful to let them get colder a little bit, or inside they’ll burn!

All you have to do afterwards is just focusing on your loved team. This time, I felt like supporting Belgium, just for once, as a special thanks to the land that is gently hosting me and giving me a good job and a warm house to live. And with no doubts, this time, I cried: ‘Go, Red Devils, Go!’


Happy New Year to me!

Hello people. Sorry for the week end of silence but for me it has been a very important week end. Indeed, I have officially turned thirty..OMG! The thing is that during these last months I used to say to people I was already thirty as if, implicitly, I wanted to prepare myself to this moment, but now that I am thirty I still believe I am not  as if I still pretend :)

I know that it is very stupid all this feeling and talking for a birthday that is actually as all the others. I think the problem is always the expectations..Usually I like expectations for an event, a new job, a new guy..It is another word for dreams..However, sometimes expectations, specially if socially imposed, are synonymous with anxiety. And even if you promise to yourself that you don’t want to have expectations for not being disappointed, it is very very hard to do it.

Expectations in them self are not a problem. The problem is when your dreams don’t become true, when expectations are not the reality. I should admit that, despite at the stroke of midnight on October 26 (my Bday is the 27th) I was in the perfect place with the perfect person, celebrating in the best way as possible, when I watch my clock my heart began to beat faster and I started to panic. Thirty and what I have done with my life? Where I am? What I have? no job, no flat, no children, no special talents, no money…A disaster..And then suddenly you start to feel an incessant ticking of the damn biological clock …nooooooo!

However, thanks to great people around me and thanks to my brain that sometimes is still working, I then realized that are not the big events or big goals that make you who you are, but all the small things you have done to try to reach those goals (I know it is a trivial and well known thought but it is incredibly true). And if I think about all the small pieces that have constructed my life…I lived in 7 different countries, I visited more than 24 countries, I did more than 10 different jobs, I have spoken with thousands of people from all over the world and many of them become part of my family. I become an aunt, a girlfriend, a friend. I did incalculable errors and many many many stupid things. I had fun. I had the chance to love..a lot..people, food, wine, places, animals, moments, songs..I changed: city, boyfriend, hair, weight, job, ideas..In other words I have lived, I have actively lived, and all this makes who I am and what I have. All this brought me here, in Brussels, writing to you, and, if I look around me, and even behind me, I cannot complain :)

And if it is true, as Carrie Bradshaw teaches us, that when you’re a teenager, all you want to do is buy alcohol and enter in clubs without being checked but once you hit 30 all you want to do is to get carded, is also true (I hope) that it is between thirty and thirty one that women live the best ten years of their life (cit. Sacha Guitry) so..let’s see what will happen in the next years, without panic and without expectations, just with a lot of good new energy, hoping that this damn clock will let me quiet a little bit more :) . Indeed, the thirty of today is the new twenty isn’t it??!!

Said so, I will stop to speak about me (resolutions for the new year: learn the gift of synthesis) and I will give you the recipe of today. I have decided to start with a super healthy recipe: Red Rice with Peas, Soybeans, Beans and Almonds.


The red rice is native of the Camargue, it is unique for its qualities, prized by gourmets from all over the world for its pleasant aroma of hazelnuts and the characteristic consistency of its grains. It is a brown rice and, as such, it always maintains a particular crunchiness of the beans. It is nothing but common rice that is fermented by various strains of a yeast known as Monascus purpureus, a microorganism that owes its name to the color red and that is actually also called red yeast. The red yeast rice is a traditional component of theChinese kitchen and Chinese folk medicine. It is used as a coloring agent in food preparations, including fish, fish sauce, rice wine, cheese, red bean, pickled vegetables, salted meat. Moreover, In medicine it is used to improve the circulation of blood, indigestion, but, most of all, it has an high power  in lowering cholesterol. So..why do not try?


  • 200g of red rice
  • 250g of fresh peas
  • 250g of soya beans and normal small red beans
  • 1 punches of skinless natural almonds

You should boil everything: the rice in one pot and the other vegetables in another one. Be careful of do not cook too much the legumes. When everything is ready drain the rice and add the legumes and drizzle with olive oil and salt. Then, wait till the rice is completely cold and enjoy! (Unfortunately I accidentally deleted the other should trust me even without seeing the final result!)


5 minutes, 4 ingredients and a guaranteed success!

Hot bresaola rolls with cream cheese and truffle oil:I know that the ingredients of this recipe are a bit more expensive than usual but it’s worth it!



  • 100g bresaola in slices
  • 100g philadelphia
  • few drops of truffle oil (you can find it also at Delezhe)
  • rocket
  • salt and pepper


Prepare the cheese creme mixing the philadelphia with few drops of truffle oil (the taste is very strong) and a bit of salt and pepper. Then, fill each slice of bresaola with a tea spoon of creme and close the rolls.

Leave the rolls in the pan for a few minutes, just long enough that the bresaola get a little crispy and the cheese is melted. When the rolls are ready  distribute them on a bed of rocket (I used salad since I didn’t have rocket at home) previously topped with olive oil and salt.


5 minutes and…enjoy your meal!


Italian Quiche with Tomatoes Confit, Chèvre Cheese and Oregano


 Actually this is not a real quiche, this is why I added the adjective “italian” in the title :) Inded, here there are no eggs and no cream but just tomatoes and cheese..let’s check together the ingredients:

  • a pack of puff pastry
  • 3 or 4 ripe tomatoes on the vine (better if you have the cherry tomato, I didn’t have them)
  • chèvre cheese, the one you can can into slices
  • oregano, salt, pepper, sugar and olive oil q.b.

FIrst of all we should prepare the tomatoes confit, that means caramelized.


The process is very simple: you should cut the tomatoes into slices or in 2 parts (it depend by how big are the tomatoes), place the slices on a baking and season them with some sugar (better if borwn), salt, pepper, oregano and olive oil. Then, put everything into the oven 150° for 1h30 more or less.

At this point roll out the puff pastry, prick the pastry with a fork, stretch the tomatoes on it and cover everything with small peaces of chèvre cheese and a bit of olive oil.

This should stand in the oven, 180°, for around 40 min. but you should check when the pastry becomes golden.



A Summer as Unemployed!

Hello people!

As I told you we are back, ready to face together another super cold Belgian winter and its challenges (such as my thirtieth birthday which is in few months OMG!). We have a lot of news for you: first of all Claudia in September will start her new column about Italian Regional recipes, one every week! Then, we have planned new workshops for you in the next months so that for the end of the year you will become experts in cooking Italian recipes. Of course we are also full of new amazing recipes for you and finally…finally there are other surprises but I cannot tell you everything right now so..stay tuned!

But before we dive headfirst into all the problems of everyday life and of the return from holidays let’s enjoy together these last days of summer.

I leave you with a new recipe, perfect for a dinner on the terrace but before that I would like to take you on a tour of all the flavors, smells, places and people I met this summer. A summer as unemplyed that, trying to see the situation in a positive way, has allowed me to have much time to travel, discover, have fun, reflect and make important decisions! Are you ready? Fasten your seat belts, we start: Slovenia, Croatia, Bosnia, Montenegro and, finally, the Alps!




















Ok I think I should stop..I feel like my parents that, after returning from a trip, they forced daughters, relatives and friends to see all their slides and pictures for an entire evening.

So..the recipe of today is a special grilled roll made with grilled vegetables stuffed with cheese and ham. (for the vegetarian people you can use only cheese!).


  • 1 eggplant (vetter the violet and round)
  • 1 round zucchini
  • olive oil
  • cheese (the one you prefer but it should be able to melt, also mozzarella can be good)
  • cooked ham


First of all you should cut all the vegetables in thin slices (better with the elettric slicer but be careful  not to cut yourself!). Then, cover each slice with some olive oil and grill them. At this point stuff each grilled slice of eggplant with a piece of cheese and a piece of ham and cover the slice with a grilled slice of zucchini. Finally, you should roll this kind of “sandwich” on itself, close the roll with a toothpick and pass it back on the grill so that the cheese melts a bit. It should be served still hot!

If you have a grill on the terrace or in the garden it is perfect to have a nice outdoor dinner with friends!

A presto. Buona fine e buon inizio…

countdown and sushi



Ok guys, I’m in the countdown mood, ready to leave Bologna in a couple of days. I won’t tell you my destination now, but it’s about sea, marine and forestal reserves, mountains and italian culinary tradition. I will come back with a backpack full of regional recipes, nice pics of wonderful places and funny anecdotes about food to tell you.
Before to leave I have a present for you!
This is one of my favorite recipes ever, and this one in particular is my personal one, adapted, modified and readjusted to my taste.
I am sure you will love it, you only have to pay attention to 3 things:
1.Fish has to be more than fresh, almost alive :)
2.Rice must absorb all water but remain “al dente”.
3.Use chopsticks (or hands) and enjoy!


600 grams sticky rice (in Italy you can use “riso Roma” and fits perfect)
850 ml water

125 ml rice vinegar (I actually use apple vinegar)
2 tablespoons of sugar
1 teaspoon of salt

nori seaweed sheets
raw fish (salmon, tuna, swordfish, porbeagle, shrimps)
cucumber – peeled and cut in strips
avocado – peeled, pit removed and cut into slices
whatever else you like

pickled ginger
soy sauce

bamboo rolling mat

Rinse the rice a couple of times, until water runs clear.
Put the rice in a pot with cold water. Cover, bring to boil, reduce heat and simmer for 20 mins without uncover (I use a glass lid). In a small saucepan combine vinegar, salt and sugar and cook until sugar and salt dissolve, stir well while cooking, then let it cool until rice’s cooked.
Put the cooked rice in a wooden or glass (but not iron) bowl and stir with the vinegar. Flutter with a fun while stirring as to hand out vapor and allow to cool to room temperature.

Prepare fish for wrapping by slicing against the grain into thin slices. Grab a bit of rice and roll it into a small nugget in your hand. To prevent rice sticking on your hands, dip fingers in a bowl with 1 part of vinegar and 8 of water. Place the rice ball on top of the fish slice or shrimp, if you like it, you can smear a bit of wasabi between rice and fish, then squeeze gently to make it adhere.
et aside while you assemble the remaining pieces of fish and shrimp.


Place a sheet of nori on a bamboo rolling mat. Soak fingers in your “8 parts water-1 vinegar” bowl and spread a handful of sushi rice over half the sheet; firmly press rice along the edges.
Arrange ingredients of your choice about 2 cm from the bottom of the rice. I love the tuna-cucumber and avocado-salmon combination but you can also switch it or add other ingredients.
Roll up the maki tightly, helped by the bamboo rolling mat, leaving the last cm of the nori sheet exposed. Dip your fingertips into a bowl of water and wet the last inch of the nori, then finish rolling it closed. Cut with a sharp, wet knife, divide in two parts, then cut again both parts in two or three parts.



I leave you with this wonderful sushi etiquette.
Have a nice holiday!


DDR-comfortfood: Goulash with potatoes


Last weekend I was in Berlin.
Berlin is an amazing city were you can eat every kind of food, from sushi to kebab, passing trough the Vientamese, the Sudanese, and the Italian (of course!) cuisine. Except from Schnitz’l und pommes and the famous currywurst, apparently, the most difficult to find seems to be the German one! That’s why, after a couple of hours, I (happily) resigned myself to the culinary diversity and decided to postpone my date with German food.
..And my patience has been rewarded!! Indeed the last day of the trip, I found a wonderful cookbook with typical DDR recipes. As soon as I came back home I revisited a couple of them and today I propose you my version of DDR-Goulash with potatoes.

INGREDIENTS (4 persons)

4 potatoes
500-700 grams of beef
2 onions
2 carrots
1 stick of celery
tomato paste (double concentrate)
cumin, paprika, grated nutmeg, marjoram, a couple of lay leaves
30 grams of butter
2-3 tablespoons of flour
1 glass of red wine
1 liter of water or broth
extravirgen olive oil

Boil the potatoes for 30 mins in hot water, strain, peel and put aside in a bowl.
Cut the beef in cubes and cover with flour, then slice thinly the vegetables (onions, carrots and celery).Pour a little bit of oil in a big soup pot, tha lay leaves, add butter and as soon as it melts add vegetables and stir until well sauté. After a couple of minutes add beef cubes covered with flour and stir gently. Simmer with red wine until reduced. Squeeze the tomato paste on the top, add broth, cumin, paprika, grated nutmeg and marjoram. Cook for an hour or until the sauce is reduced. Add salt and pepper.
Cut the potatoes and pour the Goulash on the top.
DDR cookbook suggest to eat it really hot.