This was the first part of our journey through the European mini-states. In the next issue, we will explore Liechtenstein, Andorra, Vatican City and the beautiful island of Malta. Meanwhile, you can broaden your European culinary horizons by trying one of our recipes:

Sammarinese zuppa di ciliegie

Image: Illustration by Franz Eugen Köhler (copyright free)
Love cherries? Then maybe San Marino's Zuppa di Cilegie is the summer dessert for you...

To serve four, you will need:

800 g fresh cherries; 100 g sugar; 60 g butter; half a bottle of red wine; 1 tbsp cornstarch; 1 tbsp kirsch; cinnamon.

Pit the cherries. Let the butter melt in a pot and add the cherries. Then add the sugar. Stir for 5 minutes. In another pan, heat the wine and cinnamon. Put the cherries with all excess liquid into the wine and simmer over a low heat for 15 minutes. Remove the cherries from the liquid and place them on serving plates. Add the kirsch and cornstarch to the sauce and mix it for 3 minutes until completely blended. Then pour the sauce on to the cherries and enjoy with some vanilla ice cream or whatever you prefer.

F’rell am Rèisleck from Luxembourg

To serve four, you will need:

2 medium-sized trout; a little flour; 200 ml Riesling wine; 300 ml cream; 20 g butter; 2 shallots. To season: parsley; paprika; salt; pepper; tarragon; chives; chervil.

Wash and dry the trout. Season them with salt and pepper and rub them with some flour. Fry for 2 minutes on each side in the melted butter. Afterwards, put them into a buttered baking dish. Chop the herbs and fry them in the pan until you can smell them, then add the wine. Simmer for 1 minute, add the cream, some salt, pepper and paprika and pour the mixture over the trout. Bake for 20 minutes at 180 °C. Afterwards, take the trout out of the sauce and place them on serving plates. Cook your sauce in a pot until it has thickened. Don't forget to whisk it while it cooks. Serve with some potatoes and a green salad.

Monegasque Barbajuan

To serve four, you will need:

For the dough: 200 g flour; 50 ml olive oil; 1 egg; pinch of salt; cold water to adjust texture.

Mix all the ingredients together and knead the dough, adding small amounts of water until you have a rather firm, but smooth texture. Let it rest in the fridge for at least 30 minutes.

Then prepare the filling:

2 tsp olive oil; 50 g finely chopped leeks; 50 g chopped white onion; 50 g chard, chopped; 50 g fresh spinach, chopped; 3 tbsp ricotta cheese; 1 tbsp parmesan, grated; 2 beaten egg whites; 1 pinch oregano; vegetable oil.

Fry the leeks and onion in the olive oil in a pan until slightly browned. Add the chard and spinach and fry for another 10 minutes. Remove the vegetable mixture from the heat, let it cool down a little, then mix in the ricotta and parmesan. Set aside.

Now take the dough, roll it out until about 2 mm thick. Then cut about 20 circles out of the dough, using a cookie cutter or a small cup. Put 1 tsp of the filling onto each circle and close the little raviolis by folding them into semicircles. Make sure the edges stay together by brushing with egg white and pressing them with a fork. Heat the vegetable oil in a pan and deep fry the Barbajuans for about 5 minutes.

Serve as an appetiser. Bon appétit!

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