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Rigo Eats, Salzburg (2026)

24/01/2026

Spring Roll
......

Ingredients –

1 head of cabbage – thinly shredded

5–6 carrots – cut into thin strips (julienne)

250 g sugar snap peas – cut diagonally into thin strips

5–6 spring onions – thinly sliced

2 tbsp soy sauce

1 tsp sesame oil (optional, but adds a nice flavor)

1 clove garlic – finely minced

15–20 thin spring roll pastry sheets (wheat-based, frozen variety works best)

1 egg – beaten, for sealing the edges

250 g rice noodles

Vegetable oil, for deep frying

Dipping Sauce (Sweet and Sour Mayonnaise)

4 tbsp mayonnaise

1.5 tbsp sweet chili sauce

1 tbsp rice vinegar or white wine vinegar

1 tsp honey

1 pinch of salt

Preparation:
Mix the mayonnaise with the sweet chili sauce, vinegar, honey, and salt until smooth and creamy. Serve chilled.

Method – Spring Rolls

1. Filling:

In a large frying pan, heat a little oil and sauté the garlic briefly.

Add the carrots, cabbage, spring onions, and sugar snap peas. Stir-fry for about 2 minutes.

Add soy sauce and sesame oil, then stir-fry for another 2–3 minutes, until the vegetables soften slightly but remain crisp.

Remove from the heat, let cool completely, and drain any excess liquid.

Cook the rice noodles according to the package instructions, drain, and mix with the vegetables.

2. Rolling:

Place a pastry sheet in front of you in a diamond shape. Place a small portion of the vegetable filling near the bottom corner.

Fold the bottom corner over the filling, fold in the two side corners, and roll up tightly. Seal the edge with beaten egg.

3. Frying:

Heat plenty of oil in a pan or wok to about 170 °C (340 °F).

Fry the rolls for 4–5 minutes until golden brown, turning occasionally.

Drain excess oil on paper towels.

4. Serving:

Serve the rolls hot with the chilled sweet and sour mayonnaise dipping sauce.

20/10/2025

Teriyaki (Chicken) Sauce
.........

Ingredients:

150 ml Japanese soy sauce (Kikkoman or Yamasa preferred)

75 ml mirin (sweet rice wine)

75 ml sake (can substitute with dry sherry if needed)

50 g brown sugar (or 40 g muscovado for a deeper flavor)

2 garlic cloves (finely grated)

1 tbsp fresh ginger (finely grated)

1 tsp sesame oil (optional, for a nutty depth)

1 tbsp honey (optional, for a silky glaze and extra sheen)

👨‍🍳 Method:
Preparation: Measure all ingredients precisely. Finely grate the garlic and ginger using a microplane to ensure a smooth texture.

Base Mixture: Combine soy sauce, mirin, sake, and sugar in a medium-sized, heavy-bottomed saucepan.

Reduction:

Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.

Lower the heat and simmer for 8–10 minutes until slightly thickened and reduced by about one-third.

Seasoning: In the last 2 minutes, stir in the grated garlic and ginger to preserve their fresh aroma without burning.

Finishing Touch: Off the heat, stir in the sesame oil and honey for added gloss and depth.

Straining (optional): For an ultra-smooth restaurant-quality sauce, strain through a fine mesh sieve.

Storage: Let cool, transfer to a sterilized bottle or jar, and store in the fridge for up to 2–3 weeks. Shake before use.

💡 Pro Tips:
For a thicker glaze (ideal for grilled chicken or salmon), extend the simmering time by 3–5 minutes, watching closely to avoid burning.

When stir-frying, add the sauce at the very end to prevent the sugars from scorching.

Try swapping 50 ml of sake for fresh pineapple juice to give a fruity, modern twist.

08/08/2025

Moussaka .......

Recipe:

Ingredients:

For the meat sauce:

500 g ground beef or pork (or a mix)

1 onion (finely chopped)

2 cloves garlic (crushed)

2 tbsp olive oil

1 can (400 g) chopped tomatoes

2 tbsp tomato paste

1 tsp ground cinnamon

2 tsp dried oregano

½ tsp ground nutmeg

Salt, freshly ground pepper

150 ml dry red wine

For the vegetables:

2 medium eggplants (cut into thin slices)

2 medium zucchinis or potatoes

Olive oil for frying

Salt

For the béchamel sauce:

50 g butter

50 g flour

500 ml milk (warmed)

2 egg yolks

50 g grated Parmesan or hard cheese

Salt, nutmeg

Preparation:

1. Preparing the eggplant and potatoes:

Sprinkle the eggplant and zucchini slices with salt and let them sit for 15 minutes. Then pat them dry with a paper towel to remove excess moisture.

Pre-cook them in a pan or oven with olive oil until slightly softened and lightly golden.

2. Meat sauce:

Brown the ground meat in olive oil until it gets some color.

Add the chopped onion and garlic, sauté for 2–3 minutes.

Pour in the red wine and simmer for about 5–7 minutes until the alcohol evaporates.

Stir in the tomato paste, then the chopped tomatoes and spices.

3. Béchamel sauce:

Melt the butter and stir in the flour.

Gradually whisk in the warm milk, stirring continuously.

Cook until thickened, season with salt and nutmeg.

Let it cool slightly, then mix in the egg yolks and cheese.

4. Assembly:

Place a layer of eggplant slices at the bottom of a baking dish.

Add a layer of meat sauce (half of it), then another layer of eggplant.

Next, add the zucchini or potato slices.

Top with the béchamel sauce and some grated cheese.

5. Baking:

Bake in a preheated oven at 180°C (fan-assisted) for about 45–50 minutes, until golden brown on top.

Let it rest for 15–20 minutes before serving so it can be sliced nicely.

Serving tip:

Serve with a fresh salad or a light cucumber-yogurt sauce. It tastes even better the next day!

21/07/2025

Wiener Schnitzel
........

Ingredients:
4 slices of veal loin or leg (about 150–180 g per slice, boneless, pounded thin)

Salt

Freshly ground white pepper (optional)

100 g flour

2 eggs

150 g breadcrumbs (preferably coarser, not panko!)

A mix of clarified butter and neutral oil (e.g., sunflower) for frying

1 lemon (cut into quarters)

Lingonberry jam (Preiselbeer) for serving

Preparation:
Pound the veal slices to about 4–5 mm thickness. Season both sides with salt.

Prepare the breading setup: flour → beaten eggs → breadcrumbs.

Dredge each slice first in flour, then in egg, and finally in breadcrumbs. Do not press the breadcrumbs into the meat – this allows the coating to puff up while frying.

Heat equal parts clarified butter and oil in a pan (enough to submerge the schnitzel halfway, about 1–2 cm deep).

Fry the schnitzels over medium-high heat for about 2–3 minutes per side, until golden brown and crispy.

Drain on paper towels.

Parsley Potatoes
Ingredients:
800 g small potatoes (e.g., salad potatoes or fingerling potatoes)

Salt

40 g butter

1 small bunch of fresh parsley, finely chopped

Preparation:
Cook the potatoes in their skins in salted water until tender (approx. 20–25 minutes).

Let them cool slightly, then peel and cut into larger cubes.

In a pan, melt the butter, add the potatoes, season with salt, and gently sauté for a few minutes.

Sprinkle with fresh parsley and toss carefully to combine.

Serving:
Place the crispy Wiener Schnitzel on the plate.

Add a portion of the parsley potatoes on the side.

Place a lemon wedge on or next to the meat.

A small dollop of lingonberry jam (Preiselbeer marmalade) on the side is a must – it adds the authentic Austrian touch!

26/05/2025

Real Ragù alla Bolognese — Italian nonnas would approve. 🍝

Recipe:
Ingredients:

500 g (1.1 lbs) ground beef

75 g (2.6 oz) pancetta (or other cured, fatty bacon)

1 onion

2 carrots

2–3 celery stalks

3 garlic cloves

250 ml (1 cup) dry red wine

400 g (14 oz) canned San Marzano tomatoes

2 tablespoons tomato paste

500 ml (2 cups) beef stock

2 bay leaves

Fresh basil and rosemary (or dried, if needed)

Salt and freshly ground black pepper

A pinch of nutmeg (optional)

100 ml (about ⅓ cup) milk

Olive oil for frying

A small piece of Parmesan rind (optional but recommended)

Tagliatelle or spaghetti pasta

Grated Parmesan cheese for serving

---

Instructions:

1. Prep the ingredients:
Finely chop the onion, carrots, celery, and pancetta. Crush the garlic cloves or use garlic paste if you prefer.

2. Make the soffritto:
Heat some olive oil in a large pot. Sauté the pancetta until it starts to release its fat, then add the onion, carrots, and celery. Cook over medium heat until the veggies soften and start to brown slightly.

3. Brown the meat:
In a separate pan, brown the ground beef over high heat until it gets a nice crust. Add the meat to the veggie base.

4. Deglaze with wine:
Pour in the red wine and let it simmer for 2–3 minutes until the alcohol evaporates.

5. Build the sauce:
Stir in the canned tomatoes, tomato paste, bay leaves, beef stock, Parmesan rind, salt, pepper, nutmeg, and herbs. Mix everything well.

6. Simmer slowly:
Partially cover the pot and let the sauce simmer on low heat for about 2–3 hours, stirring occasionally. If it gets too dry, add a bit more stock or wine.
In the last 30 minutes, pour in the milk and let it cook until the sauce becomes creamy and rich.

7. Cook the pasta:
Boil the tagliatelle or spaghetti in salted water until al dente.

8. Serve it up:
Place the pasta on a plate, top it with a generous spoonful of the Bolognese, and sprinkle with grated Parmesan. Drizzle with a little olive oil if you like.

---

Tip:
Toss in a piece of Parmesan rind while the sauce simmers—it adds incredible depth of flavor!
This sauce actually tastes even better the next day, so feel free to make it ahead of time.

15/05/2025

Spaghetti Aglio e Olio –

This classic Italian dish is proof that simplicity is perfection—but with a few pro chef tricks, we’re taking it to the next level. The secret? Top-quality ingredients and precise technique for a silky, flavor-packed pasta.

Ingredients (Serves 2)
200g spaghetti (go for high-quality, bronze-cut pasta)
5-6 garlic cloves (thinly sliced for max flavor)
4 tbsp extra virgin olive oil (the good stuff—Italian or Spanish premium oil)
1 tsp chili flakes (Calabrian chili recommended for that extra kick)
Fresh parsley (finely chopped)
Salt & freshly ground black pepper
1 tbsp cold butter (optional, for extra creaminess)
Zest of ½ a lemon (a Michelin trick for a fresh, bright finish)

How to Make It
1. Cook the Pasta – Al Dente Perfection
Bring a large pot of salted water to a boil (about 10g salt per liter).
Toss in the spaghetti and cook it al dente (about 1 minute less than the package suggests).
Pro tip: Save a ladle of pasta water before draining—this is your secret weapon for a silky sauce.

2. The Sauce – Garlic, Chili & Olive Oil Magic
Heat the olive oil in a large pan over low heat.
Add the sliced garlic and slowly cook it until it turns golden. (Don’t rush this—burnt garlic = bitter taste!)
Sprinkle in the chili flakes and let them infuse the oil for about 15-20 seconds.

3. The Michelin Trick – Emulsify That Sauce
Pour in a splash of pasta water to help create a silky, well-balanced sauce.
Turn the heat to medium and stir vigorously so the oil and water blend into a smooth emulsion.
Add the drained pasta and toss it for 1-2 minutes, letting it absorb all that garlicky, spicy goodness.
Want it even creamier? Stir in 1 tbsp of cold butter and let it melt into the sauce.

4. Finishing Touches – Michelin-Style Presentation
Sprinkle with fresh parsley once off the heat.
Add grated lemon zest for a fresh, zesty twist.
Plate it up and drizzle with a little extra virgin olive oil for that glossy, restaurant-quality finish.
Top with freshly cracked black pepper for a bold final touch.

Pro Chef Tips 🔥👨‍🍳
✅ Slice the garlic super thin! This way, it cooks evenly without burning.
✅ Be patient with the olive oil. Slow cooking brings out deep, rich flavors.
✅ Pasta water is liquid gold! It’s the key to that pro-level silky sauce.
✅ Lemon zest? Absolutely! It adds an unexpected freshness that makes all the difference.

🔥 Simple, elegant, and insanely delicious! This dish is Italian minimalism at its finest—pure flavor, no distractions.
Enjoy! 😋🍝✨

10/05/2025

POV: You just discovered the "spicy pasta of your dreams." 🥰
This Arrabiata hits different — fiery, fast, and full of flavor.

Full recipe ⬇️

Ingredients (Serves 2)

250g penne pasta (or any short tube-shaped pasta)
400g canned tomatoes (San Marzano is the best choice!)
3 tbsp extra virgin olive oil
5-6 garlic cloves (thinly sliced or minced)
1 tsp chili flakes (or more if you like it extra spicy)
50g Grana Padano (freshly grated)
Fresh parsley (chopped)
Salt & freshly ground black pepper

How to Make It
1. Cook the Pasta
Bring a large pot of salted water to a boil (use about 10g salt per liter of water).
Toss in the pasta and cook it al dente (1 minute less than the package instructions).
IMPORTANT: Don’t drain all the water! Save a ladle of pasta water—it’s magic for the sauce.

2. Make the Sauce
Heat the olive oil in a large pan over medium-low heat.
Add the garlic and sauté until golden (don’t burn it, or it’ll turn bitter).
Throw in the chili flakes, stir for a few seconds to let the oil absorb the heat.
Pour in the canned tomatoes, breaking up the bigger chunks with a spoon.
Season with salt & pepper, then let it simmer for about 15 minutes until it thickens and all the flavors blend.

3. Get That Perfect Texture
When the sauce is almost done, add a splash of pasta water to make it silky smooth.
Drain the pasta and toss it straight into the sauce.
Stir everything together over medium heat for 1-2 minutes so the pasta soaks up all that spicy goodness.

4. Serve It Up
Plate it, then sprinkle with fresh parsley and a generous amount of Grana Padano.
Drizzle a little extra virgin olive oil on top for that glossy, rich finish.
🔥 Pro Tips for Next-Level Flavor:
✅ Use high-quality tomatoes! San Marzano will give you the best, most authentic taste.
✅ Take your time with the garlic. Low heat makes it sweet and flavorful instead of harsh.
✅ Pasta water = secret weapon. It helps make the sauce silky and stick to the pasta perfectly.

08/05/2025

Creamy, cheesy, dreamy… this Chicken Alfredo Pasta hits every craving!
Date night or solo treat? You decide.

Here’s how to make this restaurant-style dinner at home – ready in under 30 mins!

Chicken Alfredo Recipe (for 2)
200g fettuccine
2 chicken breasts (boneless, skinless)
2 garlic cloves (minced)
200ml heavy cream (30%+)
100ml chicken stock
50ml dry white wine
50g butter
50g grated Parmesan
1 tbsp olive oil
1 tsp paprika
1 tsp oregano
Salt, black pepper, nutmeg
Fresh parsley

How to:

1. Cook pasta al dente & save 50ml water

2. Season chicken (salt, pepper, paprika, oregano)

3. Sear in oil + butter until golden. Rest & slice

4. In same pan: garlic → wine → chicken stock → cream + Parmesan

5. Mix pasta + sauce. Add pasta water if needed

6. Top with chicken & parsley

Save this recipe & tag your cooking buddy!

Rigo Eats

24/01/2026

20/10/2025

08/08/2025

21/07/2025

26/05/2025

15/05/2025

10/05/2025

08/05/2025

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