10 recipes
Whole potatoes hollowed out and filled with a savory mushroom, leek and breadcrumb mixture, then braised on the stovetop in butter and beef broth.
Salt cod braised with fresh tomatoes, red onion, garlic, bell peppers and black olives in olive oil.
Ground young lamb and rice rolls coated in finely chopped fresh parsley, simmered in a light paprika roux — a meatball-adjacent dish.
Thin beef slices pounded flat, stuffed with bacon and garlic, rolled and braised in a thick onion and pepper sauce until tender.
Beef broth thickened with a rice flour slurry, simmered until silky, and finished with a tempered egg yolk, sour cream, lemon juice, and butter.
Rabbit thighs and back slow-fried in lard with caramelized onion — a simple, deeply flavourful Central European stovetop roast.
Veal ears filled with minced veal, ham and egg, tied and braised for 3 hours in a rich onion-cream sauce — a forgotten Central European delicacy.
Tender veal tripe slow-braised with root vegetables, finished with sour cream and cognac for a rich, warming Central European classic.
Skin-on boiled potatoes with a white horseradish roux sauce and vinegar — a simple, honest Central European classic.
Minced boiled chicken breast folded into a silky velouté sauce made from the cooking broth — a Central European classic.