Panaschee
Panaschee is a term from the Berlin culinary art. This is the name given to the mixture of fried onion and bacon that is typically served with pork knuckle with sauerkraut and pea puree .
preparation
To prepare a panaschees, pork belly is cut into small cubes (approx. 5 mm edge length) and left out in a pan over medium heat. Peeled and also cut into small cubes or strips onions are added to the bacon and fried until golden brown. For serving, this mixture is added to the pea puree as a garnish on top.
literature
- B. Schambach: Delicious foods from the Berlin kitchen. Verlag Hans Peter Kock, Bielefeld 1987, ISBN 3-921991-08-0 .