What’s your favorite European dish? Italian pizza or fish & chips from Britain? Or would you prefer mussels with fries, goulash or ratatouille? Many European dishes are world-famous. We show you five European classics that you absolutely must try. We looked at what makes them so special and what you need to consider when preparing them. Join us to make pizza in Naples, cook goulash in Budapest and prepare moules frites in Brussels. In Torquay, England, we serve deep-fried fish with chips and in Nice, ratatouille is on the menu.
Chapters
0:00 Intro
0:17 Italian Pizza
1:44 Hungarian Goulash
3:00 Belgian Moules Frites
4:11 English Fish&Chips
5:06 French Ratatouille
CREDITS:
Report: Christian Weibezahn
Edit: Andreas Ogrzewalla
Supervising Editors: Ruben Kalus
#food #delicious #europe
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DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
Many European dishes are world-famous, but what makes them so special? And how are they prepared? We reveal the secrets behind 5 European classics that you absolutely must try. We start with a stroll through the lanes of Naples, in southern Italy, where a true classic was born.
I’m the biggest fan of Margherita. It’s the best pizza I’ve had. For a Margherita, a thin yeast crust is topped with: Red, green and white, just like the Italian flag. A pro tip: Then it’s into the oven for a maximum of 60-90 seconds at between 440 and 470 degrees Celsius.
Pizza was born in Naples. And though many toppings are possible, there are limits. But the pizza baker’s attitude is the most important ingredient. Now it’s on to Budapest, Hungary, and their national specialty. People normally, international people, are expecting to get a stew when they order
A goulash at a restaurant. But here in Hungary, if you’re eating a goulash or if you order it from a restaurant menu, you would probably get a soup, a goulash soup, which is more liquid. Beef cheek is the best meat for a perfect goulash.
Add fresh root vegetables, garlic and onions. And of course typical Hungarian paprika. In general we cut nice cubes and we cook them together with the onion base. It’s very important to sweat the onion very nicely. So it takes half an hour. A tip: After adding the paprika powder to the onions,
Take the pan off the heat and stir. Otherwise it quickly burns and becomes bitter. After the meat has stewed for 2 hours, add the root vegetables and continue cooking. Finally, pour water over everything and the goulash soup is ready. Next stop: Belgium. Here the culinary star is moules frites,
A pot of steamed mussels served with fries. Et voilà: moules à la marinière. We start with freshly scrubbed mussels, along with butter, salt and pepper, celery and onions. Allow about 800 grams of mussels per person. Turn them after half the steaming time so they cook evenly.
In Belgium, the fries are usually fried twice in beef fat. The best mussels are available from October to January. Mussels were once considered a simple meal for the masses, but over the years they have become a coveted and expensive delicacy. Fries are also an integral part of this British classic: Fish and chips.
People love it. It’s just a good combination. This street food is best made from cod fillets. The batter is prepared with carbonated water, making it fluffier. Fried fish was brought to Britain by Jewish immigrants in the 16th century. The first fish and chip shops appeared around 1860.
Nobody knows when the connection with fries came about. In any case, both are fried. In England, fish and chips is eaten with salt and vinegar. I think fish and chips has got a strong future. As a dish, it’s always going to be around. Never get sick of it. Still love my fish and chips.
After so much fried food, we end on a healthier note. We’re in France for a dish which even gave its name to a movie: Ratatouille. My favorite thing about ratatouille is that it can be served with almost anything. It can be vegan, vegetarian or it can be served with meat.
Eggplant, peppers, zucchini, tomatoes, red onion and garlic are the ingredients. Making ratatouille requires diligence. First wash and cut up the vegetables evenly, so each individual flavor comes out in the dish. The eggplant comes last, because it turns brown quickly when it’s cut and exposed to air.
Purists season and fry each vegetable separately in hot olive oil. Add tomato sauce to finish. Ratatouille is served hot or cold to accompany fish or meat. Or on a baguette topped with goat cheese. Are there any other European dishes that you especially like?
33 Comments
Black Risotto from Dalmatia/Croatia.
Wiener Schnitzel from Vienna.
Boeuf Bourgignon from France.
ćevapčići from Bosnia.
Paella from Spain.
Ragu Bolognese with tagliatelle/Italy.
Graved Lax from Sweden.
Bakalao from Portugal.
Baguette jamon et beurre from France.
Cheese Fondue from Switzerland
Sweet tooth:
Rožata from Dubrovnik/Croatia
Crêpes from France
Everything from Austria.
Cannoli from Italy
Eclairs from France
Gelato from Italy
Black Forest Gateau from Germany.
Fish & Chips? Really?…
sad
Zsófia is a great chef.
??? Good to know, once again that by Europe you actually mean Western Europe.
I really love Schaufele
Seafood paella
Probably a Haitian or East African. You see a lot of them.
No German dishes. Schnitzel , Rouladen!
Tortilla española
Gazpacho
Croatian seafood
Portuguese pasteis de nata
Green bean soup from Germany
Moussaka, Greece
Aubergine Parmigiana, Italy
German bread, biscuits, cakes
French, Italian, Spanish cheese
British cheese and dairy is amazing too
There's no paella 😢
fart in people's mouth
So many iconic dishes and in every country!
Bœuf Bourguignon, France
Ribbensteg, Denkark
Schweinshaxe, Germany
Paella, Spain
Matjes, Netherlands
Kötbullar, Sweden
Wiener Schnitzel, Austria
Cheese fondue, Switzerland
Cevapcici, Croatia
Haggis, Scotland
Bohemian bread dumplings, Czech Republic
seriously?? ratatouille for france???
Fish and chips over Paella?
I really wouldn't call mussels luxurious, even in Belgium (much cheaper in France) you can get a kg of mussels for 5-6 euros, fries are basically free, so for 6-7 euros you get a big portion for one person.
Not cheap, but in line with other type of meats (which are more expensive per kg but you need less because no shells)
Fries with mayonnaise? Savages! 🙄 they go with ketchup ✋🏻🇺🇸
Swiss Rösti (kind of a potato pancake)
Swiss/French Fondue
Obazda (Camenbert cheese+butter+paprika and more) with pretzels from Bavaria in Germany
Greek yoghurt with honey and nuts
Sachertorte from Vienna/Austria
A good simple risotto or pasta dish from Italy made by Granny
Poffertjes mini pancakes from The Netherlands
The list could go on and on….
It pales in comparison with the cuisine on the other side of the Mediterranean – North Africa/ Levantine
Sauerkrau???
Five is far from enough.
Sorry, but ratatouille for France? What about crepes? Coq au vin? Onion soup? Cassoulet?!?!
I'll never understand why mussels are not more popular in the USA, where the quality (at least in the NE) is excellent.
There is plenty from Polish cusine too.
We all know and love Pierogi and how versatile they are. There are couple more like:
Bigos,
Kluski Śląskie,
Racuchy,
Gołąbki,
Barszcz z uszkami.
But there is one dish which stands out as it is one of a kind. You wouldn't really find this one in any other country. I belive soup called "Żurek" deserves it's own episode . Unmistakable flavour and warmth that acompanies this dish is bringing all the best memories. Also it is traditionally eaten at easter holidays, which are not far away. Could be just the perfect time to make a film about it 😉
So many dishes and you pick fish and chips 😂. Come on mate.
As continental croat I approve this goulash
all look very boring to me
An entire continent of exquisite food that could have been shown and you go fo fish and chips in the video? Really?..
Frikadeller and æbleskiver from Denmark, gravad lax from Sweden, doner kebab and its derivatives.
Currywurst and Dönner
Swedish kardemummabullar / cardamom buns!
I love fish and chips anyway, food of the people (so is pizza)
They are all my favorite. I love all kinds of food from many cultures. Vietnamese pho one day, cioppino the next, raspberry tarte tetin, and so on. And on…. Great segment DW.